Gluten Free Maple Cinnamon Breakfast Pastries

I used to love those pop tarts, but they have gelatin in them so I haven't eaten them since I was a kid.  So I also really wanted to taste a "pop tart" again!  Making these was a little time consuming for 8 pop tarts...but they were absolutely delicious!  Bursting with real maple syrup flavor and warmth from the cinnamon.

Also sorry I've been on a bit of a hiatus...I actually had surgery to fix the tendinitis in my wrist that started back when I was a full time decorator so my hand has been a little out of commission for a few weeks leading up to it and after.

Homemade Maple Cinnamon Breakfast Pastries

Recipe adapted from Back to the Cutting Board, made gluten free by Jesicakes
Makes about 8 tarts

Pastry Ingredients

- 2/3 brown rice flour
- 2/3 sorghum flour
- 1/3 tapioca flour
- 1 cup oat flour
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 6 Tbsp unsalted butter, cold, cut into small pieces
- 3 Tbsp shortening, chilled
- 2 Tbsp real maple syrup
- 6-8 Tbsp ice water
- 1 egg

Maple Cinnamon Filling Ingredients

- 1/2 cup maple or light brown sugar
- 1 1/2 - 2 tsp cinnamon

Maple Icing Ingredients

- 1/3 cup powdered sugar
- 2-3 Tbsp maple syrup
- 1/2 tsp cinnamon

Go-to Chocolate Chip Cookies (Revised!) plus a Coconut Variation!

Almost two years ago, I posted my Best Ever Gluten Free Chocolate Chip Cookies.  Recently, I decided to see if I could revise the recipe and make it even better!  I changed some of the ratios a bit, added a secret ingredient or two, and although I didn't think it was possible, this version is even better than my original!  While I was at it, I also made a variation that included organic coconut flakes and more dark chocolate.  While the first version was good, this version is sure to be your go-to gluten free chocolate chip cookie recipe!

Go-to Chocolate Chip Cookies

Recipe a Jesicakes Original
Makes about 3 dozen cookies
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Ingredients

- 1 cup unsalted butter
- 1 cup granulate sugar

- 3/4 cup light brown sugar
- 2 eggs
- 2 tsp vanilla, gluten free
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 1/2 cups semi sweet chocolate chips
- 3/4 cup chopped 60% or 70% cocoa chocolate

Vegan Apple Peanute Butter Cookies

My mom recently switched from vegetarian to vegan.  As a congratulations for her first month, I wanted to make her some celebratory cookies.  The only complication was I had never made cookies before that had neither butter, eggs, nor refined sugar (regular refined white sugar or any brown sugar is not vegan.  Only organic white sugar  or brown sugar is.  You can find lists of vegan white sugar online). So I did some research, found ways to substitute that I preferred and found a recipe that I thought she would like and that I could also make gluten free easily.  Apples and Peanut Butter and a perfect match.  They're healthy but they're also something I used to have when I was a kid as a healthy treat--and still frequently have!  These cookies are for everyone, not just vegans, looking for a healthier version of a cookie, while still being just as indulgent any other cookie.

Vegan and Gluten Free Apple Peanut Butter Cookies

Recipe adapted from The Tolerant Vegan
Makes 2 1/2 dozen cookies
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Ingredients

- 1 Tbsp flax, ground
- 3 Tbsp water
- 1 1/2 cups brown rice flour*
- 1/8 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable shortening (I used Earth Balance Natural Shortening)
- 1/2 cup Peanut Butter (I used Nature's Promise Smooth, Salted Organic Peanut Butter)
- 1 cup organic brown sugar (I used Florida's Crystals)
- 1/4 cup unsweetened applesauce
- 1/2 tsp gluten free vanilla
- 1 apple, peeled, cored, and diced (I used a fuji)

*When I made these I used a mixture of flours (1/2 cup brown rice four, 1/3 cup oat flour, 1/3 cup white rice flour, 1/3 cup tapioca flour).  The result was the cookies were very soft when baked.  The were delicious but a little too soft.  I think using only brown rice flour, or maybe even brown rice and oat flour, will toughen them up and make them the correct texture.  If you try it let me know the outcome!!  I will update this when I try the recipe again!

Pumpkin Spice Cupcakes

Every year for Thanksgiving I always make Pumpkin Bread and Cornbread.  This year though, I wanted to make pumpkin cupcakes instead.  I wanted to do something a little different than typical Pumpkin Cupcakes with Cream Cheese Icing.  I decided on makes Pumpkin Spice Cupcakes with White Chocolate Buttercream and Cranberry Syrup.  I also wanted a crunchy element so I added Candied Pepitas as well.  The tartness of the cranberry sauce contrasts the sweetness of the white chocolate buttercream.  The pepitas are sweet and crunchy and full of spices.  The cake is full of pumpkin flavor and warm spices like cinnamon and cloves.  They're the perfect pumpkin treat.

Pumpkin Spice Cupcakes

Recipe adapted from Martha Stewart
Made Gluten Free by Jesicakes
Makes 2 dozen cupcakes
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Ingredients

- 1 cup unsalted butter, melted and cooled

- 4 large eggs

- 1 cup light brown sugar

- 1 cup granulated sugar

- 2/3 cup brown rice flour

- 2/3 cup sorghum flour

- 1/3 cup white rice flour

- 1/3 cup tapioca flour

- 1/2 tsp xanthan gum

- 1 tsp baking soda

- 1 tsp baking powder

- 1 tsp salt

- 1 1/2 tsp cinnamon

- 1 tsp ginger

- 1/2 tsp cloves

- 1 15 ounce can of pumpkin puree (NOT pumpkin pie mix)

Banana Bread Cookies

A few weeks back, I had bought a bunch of bananas and forgot about them.  They got too overripe to eat, which makes the perfect for banana bread.  While banana bread is delicious, I wanted it to be something a little sweeter, and I had cookies in mind because they're easy to travel with, and normally stay fresh in a container for a few days.  So then the idea of making banana bread cookies came to me.  They're light, fluffy, almost cake like texture perfectly captures the texture of banana bread while still being a cookie.  The banana flavor really comes out and balances perfectly with the coconut and chocolate.  Banana bread has a comforting taste, there's just something so warm and homey about it.  These cookies capture that feeling.

Banana Bread Cookies

Recipe adapted from my Sweets Treats and More
Makes about 2 dozen cookies
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Ingredients

- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 cup of butter (2 sticks)
- 2 eggs
- 1 tsp gluten free vanilla
- 3/4 cup brown rice flour
- 3/4 cup oat flour
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 2 tsp cinnamon
- 3 ripe bananas
- 2 cups gluten free rolled oats
- 1 cups chocolate chips
- 1/2 cup sweetened shredded coconut plus extra for topping

*These would probably be delicious with chopped walnuts as well, but I recently became slightly allergic to them so I didn't include them.  But if you like walnuts I definitely recommend you try it!

Individual Baked Oatmeal Cups

So last month I got tested for celiac (negative! But I still want to be mostly gluten free because I just personally feel better when I don't eat gluten).  The hardest part is cutting out things that I had started eating daily during the two months before testing.  One of those things is granola bars.  They're just so easy and convenient to carry around except most of them have some form of gluten, soy, or dairy in them.  I just started using Pinterest and I saw a pin of Personal Sized Bake Oatmeal from Sugar-Free Mom and was inspired to use these to replace granola bars!  I made them in cupcake pans not muffin tins and got 3 1/2 dozen little oatmeal cups out of it!  That's part of my lunch for 42 days.  Not only is it going to cut granola bars and help cut soy, dairy, and gluten back out of my diet, but it'll probably save me a lot of money too!  I made fourteen different varieties too to try new flavors and so I don't get tired of them.  I use Chia Seeds in them which have lots of Omega 3 fatty acids, protein, antioxidants and much more.  I topped them chopped nuts and fruits to add to add more protein and for more energy.  So if you try these get creative with your toppings and see how many different varieties you can make!

Individual Baked Oatmeal Cups

Recipe adapted from Sugar Free Mom
Makes 3 1/2 dozen individual baked oatmeal cups in cupcake pans, or about 1 1/2 dozen in muffin pans
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Ingredients

- 2 large eggs

- 2 cups unsweetened applesauce
- 5 cups rolled oats (gluten free)
- 1/4 cup chia seeds
- 1 banana, mashed
- 2 1/2 cups almond milk (or milk of choice)
- 1/2 cup of honey
- 1 Tbsp cinnamon
- 1 tsp vanilla, gluten free
- 3 tsp baking powder, gluten free
- 1 tsp salt
- toppings of choice: dried cranberries, chopped almonds, peanut butter, chocolate chips etc.

Lemon Poppy and Apricot Almond Hamentashen

Hamentashen have always been a pastry that I wanted to love but mostly found them lacking in something that made them special.  They sound like the perfect package: slightly cakey, slightly crispy, filled with jam...but always tasting kind of bland (ESPECIALLY those bites without jam!).  Coincidentally the week at work we decide to try making hamentashen ourselves, my friend Jessica sent me a gluten free hamentashen recipe so I took it as a sign of having to try to make them for myself.  At work we made strawberry walnut (which I couldn't have because of the walnuts), chocolate, and lemon poppy. 

Already these were improvements from the plain sticky apricot filling that the hamentashen  I'm used to have.  So I decided to also go with Lemon Poppy and also went with a Apricot/Peach Almond filling.  I also added some orange zest to the dough, egg washed them, and gave them a dusting of cinnamon and sugar to add some more flavor and complexity to them.  The dough was a little tough to handle but once I got it down these were a breeze. 

And let's throw modesty out the window for a moment: These will make you completely forgot the awful, chalky, dry, sticky cookies super markets have the nerve to call hamentashen!  The dough is the perfect middle between cakey and crisp.  The flavor of the dough has a bit of brightness from the orange zest but not too much orange flavor so as to outshine the filling.  The cinnamon sugar dusting gives them a warmth and spice.  And the fillings are delectable.  The Lemon Poppy is the perfect balance of sweet and tart and the Apricot/Peach Almond has it's own bit of tartness from the apricot, sweetness from the peach and crunch from the almonds.  They're the perfect twist on the traditional plain poppy and plain apricot fillings.  Hamentashen are traditionally a Jewish pastry eaten during Purim (which is Wednesday night), but once you try these you'll be wanting to make hamentashen year round!

Lemon Poppy and Apricot/Peach Almond Hamentashen

Recipe via Beth Warren Nutrition from Special Diets for Special Kids by Lisa Lewis
Made Gluten Free by Jesicakes
Makes about 32 4'' hamentashen

Ingredients for Dough

- 1 1/2 cups sugar
- 1 cup canola oil (can substitute vegetable oil)
- 4 eggs
- 1 tsp gluten free vanilla extract
- 1 1/2 cups brown rice flour
- 1 1/2 cups sorghum flour
- 3/4 cups white rice flour
- 3/4 cups tapioca flour
- 4 tsp gluten free baking powder
- 2 tsp xanthan gum
- 2 tsp of orange zest (about one orange's worth)
- 1/4 tsp salt

- 1 egg, beaten
- 2 tsp cinnamon
- 1 tsp sugar
- extra white rice flour for dusting

Ingredients for Filling*

- 1 cup of lemon curd (I used Dickinson's 10oz jar of Lemon Curd...of course you can make your own but I wasn't feeling that ambitious!)

- 2 tsp poppy seeds

- 1 cup of Apricot/Peach Preserves (I used Smuckers naturals...when picking a preserves I make sure the only ingredients are the fruit, sugar, pectin, and citric acid...no starches or additives).

- 2/3 cups of finely chopped almonds

*this was not enough filling...I needed about another cup or so and happened to have other preserves in my fridge.  Overall I'd say you need 3 cups of the preserves of your choice total.

Pancake Sunday!

Pancakes Sundays are a pretty motivating reason to actually get out of bed on a Sunday.  We don't do it every Sunday, but when we do it's always a cheery (and delicious) way to start the day.  Having nice warm, fluffy pancakes is especially delightful on a day like today when here in New York it's chilly and everything is covered in snow.  Now I know, pancakes are not technically a dessert or baking, but you know what, they have the word "cake" in them so I decided to post this here anyway!  This recipe is too good to not share...pancakes that are gluten free yet possibly the best I've ever had?  How could I not share.  I've done this two ways:

• 1/2 cup brown rice flour and 1/2 cup white rice flour:  makes a very light, fluffy, moist pancake with a little extra hint of sweetness and brightness from the white rice flour
• 1/2 cup brown rice flour, 1/4 cup white rice flour, and 1/4 cup oat flour: A rich, moist, and denser texture yet has a more complex flavor from the oat flour. 

Both ways are delicious, so it's really if you want light and fluffy or rich and dense...now onto the recipe.

Gluten Free Pancakes

Recipe adapted from Galanter's Kitchen

Makes 5 four inch pancakes

Ingredients

- 1/2 cup brown rice flour
- 1/2 cup white rice flour OR 1/4 cup white rice flour and 1/4 cup oat flour
- 2 Tbsp sugar
- 2 tsp baking powder (gluten free)
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 egg
- 1 cup of almond milk*

*can substitute rice or dairy milk

The process is super simple...

Classic Snickerdoodles

 I've made them once before going gluten free and I wasn't too thrilled with how they came out.  I don't know if it's just that I'm using a new recipe or if it's the fact I made them gluten free but this time they were delectable.  They're sweet and crispy from the rolled sugar with a warm spice from the cinnamon.  They're slightly crispy on the edges with a soft chewy center (the way every good cookie should be).  There is something about that warmth and sweetness that brings me back to being a kid.

Classic Snickerdoodles

Recipe adapted from Itsy Bitsy Foodies
Made Gluten Free by Jesicakes

Makes 3 1/2 dozen cookies

Ingredients

- 1 cup butter, room temperature

- 1 1/2 cups sugar

- 2 eggs

- 1 cup sorghum flour

- 3/4 cup brown rice flour

- 1/2 cup white rice flour

- 1/2 cup tapioca flour

- 1 tsp xanthan gum

- 1 tsp baking soda

- 1/2 tsp salt

- 2 tsp cream of tartar

Ingredients for Cinnamon Sugar

- 4 Tbsp sugar

- 1 Tbsp cinnamon

Say Goodbye to Fall with Pumpkin Flan

This Thanksgiving I wanted to go a little nontraditional while still having the dessert feel like it fit the theme.  I recently celebrated my five year anniversary with my boyfriend Justin in Puerto Rico, and the entire time I was searching for good flan.  Still not sick of it, I decided to take a stab at making my own flan, having only ever made it once before over ten years ago for class when I was in 6th grade (so I probably had lots of help from a parent...and it leaked all over my mother's car...but that's a story for another time).  Originally I planned on making Queso Flan, since it was my favourite we had on our trip, but in honor of Thanksgiving I wanted to find a recipe with Pumpkin too.  This time my flan came out perfectly!  It was silky and creamy, full of spices from the ginger, cloves and cinnamon.  It had the perfect touch of sweetness from the caramel and the pumpkin, and tartness from the cream cheese.  This recipe is sure to impress anyone, and it was just as delicious, yet more complex, than the flan we had in Puerto Rico.  Justin brought it to his office and said it was a huge hit amongst his colleagues.  So if you have some cans of pumpkin still lingering in your cabinet, make sure you try this recipe!

Pumpkin Flan

Recipe adapted from Sticky Gooey Creamy Chewy
Made Gluten Free by Jesicakes
Makes 1 10'' pyrex dish, or 4 2-4 cup pyrex dishes

Ingredients for the Caramel

- 1 cup granulated sugar
- 1/4 cup of water

Ingredients for the Custard

- 12 oz can of evaporated milk (I used 2%)
- 14 oz can of sweetened condensed milk
- 8 oz cream cheese
- 1 cup pumpkin puree
- 5 eggs
- 1/4 cup sugar
- 2 Tbsp white rice flour*
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 2 tsp gluten free vanilla
- Boiling Water**

*I used white rice flour because it's mild and ground finely.  Brown rice would probably be okay but possibly affect the texture a bit.  You can also use 1 Tbsp of cornstarch (I just didn't have any)
**You will need a larger container to place your pyrex dishes in.  The flan bakes in a water bath.  I just used a large, disposable aluminum tin.

Thanksgiving Pumpkin Loaf Two Ways

When I was in Kindergarten we were all given two Thanksgiving recipes: one for Corn Bread and one for Pumpkin Bread.  Every year since then, it's been a tradition to make both for Thanksgiving.  Even when we do "nontraditional" dinners (in a family of half vegetarians there is never a turkey), these two dishes are always on the table.  Over the years my mom and I had tweaked with the recipe here and there, and the last few times I've changed a few minor components, but this last time I made it completely gluten free without really altering the flavor.  Also, this recipe doesn't require a mixer or anything.  And after all it was given to me in Kindergarten, so it's so easy a five year old could follow along.  This loaf is irresistible...it never lasts more than a few days.  While eating a little piece of it earlier tonight, I decided next time I want to make cupcakes, I'm going to try using this recipe.  It's moist, but still a bit cakey and not too dense.  It's filled with warm cinnamon and sweet bites of either cranberries or raisins.  And of course the star of the loaf is the pumpkin.

I'd recommend making it one of two ways (or well, three if you count my desire to make them cupcakes!).  The first is as slices as a side dish for your Thanksgiving meal.  It's also great this way year round as a snack or breakfast.  In this version, either cranberries or raisins are good but I think I prefer it with the raisins.  The second is as squares, topped with a cinnamon cream cheese frosting as a dessert.  In this preparation I prefer it with cranberries, and I sprinkle the top with some cranberries as well.  Or if you're like me, you pick one of the two dried fruits, and make half the loaf sliced and uniced, and ice the other half the of loaf for dessert squares!  Either way I promise it you and your guests will be taking seconds! 

Pumpkin Loaf: Two Ways

Recipe a Jesicakes original
Makes 1 Loaf in a 8'' X 4'' load pan

Ingredients

- 1 cup sugar
- 1 cup vegetable oil
- 3 eggs slightly beaten
- 2 cups 100% pure pumpkin puree (NOT pumpkin pie mix)
- 1 tsp salt
- 2 tsp vanilla
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1 tsp xanthan gum
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 Tbsp cinnamon

- 1 cup of raisins or dried cranberries
*Since this recipe was originally made with flour, if you and/or your guests are not gluten free, just substitute 2 cups of all purpose flour for all the other flours and the xanthan gum.

Pumpkin Oatmeal Cookies

 One of my favorite things about fall is how everything becomes pumpkin flavored.  I've been making pumpkin bread every year since I was in kindergarten, but up until a few years ago I had never made pumpkin cookies.  Justin and I were throwing a spiked cider fall party and I needed a dessert to go with it.  I looked up a few oatmeal cookie recipes and wound up concocting what is now my famous Pumpkin Oatmeal Cookies with Cranberries and White Chocolate Chips (okay well, famous at least among my friends and family).  So this year, going gluten free, I decided to work at the recipe some more and make it fit for my new diet.  They taste exactly like the ones with all purpose flour.  The tart little bites of cranberry, smooth sweetness of the white chocolate chips, warmth from the cinnamon, and burst of pumpkin flavor make these my absolute favorite cookie.  It is nearly impossible to eat just one. 

Pumpkin Oatmeal Cookies with Cranberries and White Chocolate Chips

Recipe a Jesicakes original
Makes 36-40 cookies

Ingredients

- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1 cup white sugar
- 1 large egg
- 1 cup pure pumpkin puree (not pumpkin pie mix)
- 1 tsp gluten free vanilla
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 1/2 cups gluten free old fashioned rolled oats
- 1 tsp baking soda
- 1 Tbsp cinnamon
- 1/2 tsp salt
- 1 cup dried cranberries
- 1 cup white chocolate chips

Delicious Apple Crumble Cake

When I think of fall desserts I think of two things: Pumpkin and Apple.  Apple is also one of the traditional foods for Rosh Hashanah.  So I decided I was going to make a delicious apple cake using local apples (one of the many benefits of living in NY) for the holiday...only my family's party was canceled.  But I found a recipe on Oh! Nuts' blog for a Rosh Hashanah Apple Crumb Cake that looked too good to not try. So this past Sunday I made it anyway!  I replaced the flour in the crumbs and the cake with a mix of gluten free flours I thought might work out well. My guessing was right on because this cake is delicious.  The cake is moist, but the apples are still firm and the crumble and walnuts add a nice crisp texture.  This cake is perfect for all those apples you'll be bringing home from apple picking, and if you're really ambitious this recipe calls for applesauce...which if you still need something to make you can use homemade applesauce (I was not that ambitious.  Well, actually I have not gone apple picking yet so maybe I will be once I come home with a few pounds of apples).  This cake screams fall between the apples and the cinnamon.  Plus it's best served warm...and if you're like my boyfriend, with homemade cinnamon maple whipped cream.  It's the perfect cake to eat outside on a cool fall day.

Apple Crumble Cake

Recipe from Oh! Nuts
Made Gluten Free by Jesicakes
Makes a 9'' round cake

Ingredients for the Crumble

- 1 1/2 cups walnuts
- 2/3 cup packed light brown sguar
- 3 Tbsp granulated sugar
- 2 rounded tsp cinnamon (I use more than Oh! Nuts...I'm a huge cinnamon lover)
- 1/4 cup brown rice flour
- 1/4 cup sorghum flour
- 1 Tbsp tapioca flour
- 1/4 tsp xanthan gum
- 4 Tbsp unsalted butter, melted
- 1/2 tsp gluten free vanilla

Ingredients for the Cake

- 1 large Honey Crisp of Fuji Apple, and an extra just incase*
- 2 tsp lemon juice
- 2 large eggs, room temperature
- 3 Tbsp sour cream, room temperature
- 1/4 cup unsweetened applesauce, room temperature
- 2 tsp gluten free vanilla
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup sweet rice flour
- 1/4 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 cup white sugar
- 1/2 tsp baking soda
- 1/2 tsp gluten free baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 12 tbsp butter, room temperature

*My secret to baking with apples is using Honey Crisps (if in season like they are now) or Fuji's.  They're firm so they hold up well being baked, and I find them to simply taste better than Granny Smith or Yellow Delicious.

This post is a little photo heavy because of the steps and the layering of the cake.  So click "Read more" for the procedure.

Say Goodbye to Summer with S'mores Cookies!

Early this spring I was eating a chocolate chip cookie trying to think of a spin I could put on it and suddenly a brilliant idea hit me...a S'mores Chocolate Chip Cookie!  And then this summer came and all of a sudden on every food site I saw people were making their own renditions of a S'mores Cookie.  So maybe my idea wasn't as brilliant as I thought, but it still sounded delicious!  The one problem I was encountering was how to make them gluten free without graham flour, which is essential if I really wanted to make them taste like S'mores.  So finally this Sunday I made Gluten Free Graham Crackers from scratch and viola!  Now I could make S'mores cookies.  I based them off my Chocolate Chip Cookie Recipe, so if you've read that the process is pretty much identical (I'll post it anyway).  The main changes are that I used graham flour (crushed graham crackers) instead of oat flour and I only used semi sweet chips in the cookie because I put dark chunks on top.  And of course topped them with marshmallows.  They were delicious, not to mention adorable!  You could really taste the cinnamon and honey from the graham flour (even without toppings these flavors really elevate these simple chocolate chip cookies into something a little more complex).  So bake a batch of these up for one last taste of summer before diving into fall flavors.

Gluten Free S'mores Cookies

Recipe a Jesicakes original with graham flour made from a recipe by Gluten Free Girl
Makes 18-20 cookies

Ingredients

- 1/2 cup softened butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup graham flour*
- 1/3 cup brown rice flour
- 1/3 cup tapioca flour
- 1/3 cup sweet rice flour
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1 tsp hot water
- 1/4 tsp salt
- 1 cup semi sweet chocolate chips
- 50-60 mini marshmallows (I used Dandies' vegan marshmallows because I don't eat gelatin)
- 1 60% cocoa Ghiradelli chocolate bar, chopped (if you want to be traditional use Hershey's squares)
- 1/4 cup extra crushed graham crackers*

* Graham Flour made from crushed graham crackers from my last recipe post here.  I used 3 graham crackers and a fourth for the extra for the topping.

Gluten Free Cinnamon Sugar Graham Crackers

One of my favourite snacks when I was a kid was cinnamon sugar graham crackers.  I especially loved them on a chilly night with a nice hot cup of black tea to dip them in.  The reason I wanted to make grahams today was to crumble them up to make graham flour for S'mores Cookies I'm also making later today.  I was surprised to find that I only needed three of these graham crackers.  This turned out to be a wonderful surprise because these grahams are delicious! Not too sweet but rather that subtle sweetness from the honey with a little kiss of extra sweetness from the cinnamon sugar on top.  I could tell straight from the dough that as long as they baked right they'd be killer because the dough alone (egg free too!) was so delicious I was struggling to not just eat it raw.  I've never made any kind of graham cracker before so I got the recipe form Gluten Free Girl and stuck pretty closely to it.  And obviously, if you don't like cinnamon or want the added sugar, just leave off the step of sprinkling them with cinnamon sugar before baking.  So bake up the perfect Gluten Fee Cinnamon Sugar Graham Crackers, make some tea to dip them into, and relax and enjoy the day.

Gluten Free Cinnamon Sugar Graham Crackers

Recipe from Gluten Free Girl with minor changes
Makes 16 graham crackers

Ingredients

- 1/2 cup + 2 tbsp sorghum flour*
- 1/2 cup + 1 tbsp brown rice flour*
- 1/3 cup - 1 tbsp tapioca flour*
- 1/3 cup + 2 tbsp sweet rice flour*
- 1 tsp cinnamon
- 1 tsp baking powder
- 3/4 tsp xanthan gum
- 1/2 tsp salt
- 7 tbsp unsalted butter just out of the fridge
- 1/4 cup mild flavored honey (I used pretty generic clove honey)
- 3-6 tbsp cold water
- Cinnamon sugar

*She does her baking by weight (something I'd really like to start doing just need to do more research and also save and buy a scale).  All of these flours come out to 2.5 ounces each.