Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clover Leaf Rolls

by Cassidy Stockton in Recipes

Whether you make these Clover Leaf Rolls for your Christmas dinner or just pair them with a hearty bowl of soup, they are worth the effort and are sure to impress. They’re light and fluffy and oh-so-buttery! We made these with half all purpose flour and half whole wheat flour so you don’t have to feel quite so guilty about enjoying a few. The whole wheat flour also helps them hold up better when you dip them in your soup and that’s a bonus if ever there was one.

If you need some soup inspiration, we can’t get over this 13 Bean Minestrone from Girl Versus Dough and this 13 Bean Veggie Chili from Macheesmo. We also have a very nice collection of soups on Pinterest that you can check out here.

Happy baking!

Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clove Leaf Rolls

Servings: 12 servings

Prep Time: 30 – 45 minutes | Cook Time: 15 minutes | Passive Time 1 hour 10 minutes

Ingredients

Instructions

Combine warm milk and sugar in a large mixing bowl. Add yeast and let sit while the yeast dissolves, about 5 minutes.

Add egg, egg yolk, and flours to the yeast mixture and mix with a dough hook on low or by hand until dough begins to form, 1 – 3 minutes, then add salt and mix briefly.

Increase speed to medium and begin to add soft butter one piece at a time or work into dough by hand one piece at a time, until incorporated. Continue to mix or knead until the dough is smooth and pulls away from the side of the bowl, about 10 – 15 minutes.

Transfer dough to a clean bowl, coat lightly with oil, and cover. Let rise in warm place until doubled in size, about 45 minutes.

Brush a standard 12-serving muffin tin with melted butter and set aside; reserve melted butter. Place dough on a lightly floured surface and divide into three equal pieces. Roll each piece into an 18-inch long rope. Divide each rope into 12 equal pieces and cover with a towel. Shape each piece into a small, smooth ball.* Place three balls, seam side down, into each muffin cup. Cover and let rise in a warm place until doubled in size, about 20 minutes. Meanwhile, preheat oven to 375°F.

Brush rolls with melted butter and bake until golden-brown, about 15 minutes, rotating pan halfway through baking. When rolls have baked, immediately brush with remaining melted butter and cool in pan for 5 minutes. Serve warm.

Recipe Notes

*If your kitchen is too warm and the dough begins to separate after rising, chill the dough in the refrigerator for about 30 minutes.  You will then need to increase the final rise time by 5 – 10 minutes.

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Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

by Cassidy Stockton in Recipes

How do you turn a thumbprint cookie into something spectacular? You flavor it with exotic cardamom and fill it with Orange Fig Jam from Valley Fig Growers. We developed this lovely holiday cookie in partnership with Valley Fig Growers as a way to celebrate their stellar products.

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

These cookies are so easy to make and the warmth of cardamom makes them truly special this time of year. They’re especially fun for the kiddos- I mean, who doesn’t love jabbing your thumb into soft cookie dough?? Make a batch of these and place them in a small box with some tea for a thoughtful gift for your friends and neighbors.

If you can’t find the Valley Fig jam near you, you can use any type of jam you want, but we really think the figs make these cookies really special. Look for stores in your area that stock Valley Fig Growers spreads and dried figs here. Make these cookies gluten free by using our Gluten Free 1-to-1 Baking Flour in place of the all purpose flour.

Happy Baking!

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

 

Servings: 40 cookies

Prep Time: 15 minutes | Cook Time: 15minutes | Passive Time: 10 – 60minutes

Ingredients

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, combine flour, cardamom, baking soda, and salt and set aside.

Combine butter and sugar until creamy. Add egg and vanilla and mix until combined. Add flour mixture and stir until thoroughly mixed.

Scoop cookies by the tablespoonfull onto the prepared baking sheets leaving about 1 inch of space between each. Press your clean thumb into the top center of each cookie, making a deep depression.

Fill each depression with fig jam. If desired, chill cookies for 1 hour before baking.

Bake at 350°F until the edges just begin to brown, about 15 minutes. Let cool for 10 minutes then dust with powdered sugar.

 

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Cassidy Stockton Google: Cassidy Stockton
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Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

by Cassidy Stockton in Recipes

It’s no secret that I love shortbread cookies. I make them every year during the Christmas season. This year, I’m kissing my standard shortbread recipe goodbye in favor of this truly festive version from our test kitchen.

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Not only are they so pretty, but I love the tiny bits of cranberry and pistachios mixed throughout the cookies. It makes them special and this time of year demands special cookies. I plan to make a batch of these while I’m holed up at my family’s house in Idaho watching the snow fall. I’m not sure if Santa will get to enjoy any, but I am positive my family will be delighted.

Happy baking!

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

Servings: 48 cookies

Prep Time: 15 minutes | Cook Time: 12 – 15 minutes | Passive Time: 4 hours

Ingredients

  • 3/4 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/2 cup Pistachios, finely chopped
  • 1/4 cup Dried Cranberries, finely chopped
  • 2 cup Unbleached White Fine Pastry Flour*
  • 1/4 tsp Salt

Instructions

With an electric mixer, beat together butter and sugar until light and fluffy. Mix in pistachios and dried cranberries. Add flour and salt and mix well to make a stiff dough.

Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.

Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.

Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

If desided, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

*If you can’t get your hands on pastry flour, all purpose flour will work just fine here. Make these gluten free using our Gluten Free 1-to-1 Baking Flour or add cranberries and pistachios to our Gluten Free Shortbread Cookie Mix

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Cassidy Stockton Google: Cassidy Stockton
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Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflake Cookies – Gluten Free

by Lindsey Duncan in Gluten Free, Recipes

This recipe scores a big ol’ F all around (when F stands for Fun, Family, Festivity, and Flavor!) Who doesn’t love fun-shaped holiday cookies? Who doesn’t love them more when they are made of almond meal? And I demand to know who doesn’t love sparkles! If you’re looking for a fun, festive, family activity, get the whole gang together to help bake or decorate these delicious cookies. The recipe is super simple and the results are eye catching!

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Whether by choice or due to dietary restriction, many people are turning towards nut flours to replace grain flours in baking. Natural Almond Meal/Flour is a delicious grain-free option for paleo and primal diet bakers. Like all of our nut flours, our Natural Almond Meal/Flour is processed in our dedicated gluten free facility so Celiacs and those with gluten intolerance can bake worry-free. Ginger, cinnamon, and lemon zest give these treats a bit of a “pop” on your tongue – they aren’t spicy-hot, but they do carry some zing from the baking spices.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

We always encourage creativity around here so experiment with your decorations. If you like to hand-decorate with a pastry bag, just add more powdered sugar to the icing until it reaches a stiffness you like. Don’t forget the Sparkling Sugar – it’s what makes these cookies look to be freshly snowed upon as they twinkle on the cookie tray.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflakes

Servings: 20 – 40 cookies, depending on shapes

Prep Time: 30 minutes | Cook Time: 15 – 20 minutes

Ingredients

Preheat oven to 350°F and line baking sheets with parchment paper.

Whip powdered sugar and egg whites until very light and fluffy, 4 – 5 minutes. Remove and reserve 1/2 cup.

Into remaining egg white mixture, fold in almond meal, spices, salt, and lemon zest. Mix until a solid dough forms.

Roll dough between two pieces of parchment or waxed paper to 1/4-inch thickness. Use cookie cutters to cut dough into shapes, rerolling the scrapes as many times as needed.

Transfer cookies to the prepared baking sheets. Ice each cookie with the reserved egg white mixture and sprinkle with sparkling sugar.

Bake at 350°F for 15 – 20 minutes. Let cool before serving.

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Lindsey Duncan Google: Lindsey Duncan
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Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

Holiday Tea Cookies – Gluten Free

by Lindsey Duncan in Gluten Free, Recipes

I am officially in the holiday spirit and these Holiday Tea Cookies were just the ticket to get me there. I can’t wait to tell you about them, but before I do, since this is my first blog post, allow me to introduce myself and give myself some recipe cred.

I’m Lindsey, a Marketing Coordinator here at Bob’s Red Mill, and you may see my posts on the blog every now and then. You’ll catch on very quickly that I write about many gluten free recipes. That’s no accident – I am the Resident Celiac/Gluten Free Guinea Pig on the Marketing team, so when Cassidy asked me to help her out with gluten free posts, I was on board right away! Here’s a fun factoid about me and Bob’s: I was diagnosed with Celiac Disease in Ohio where I am from almost 14 years ago and Bob’s Red Mill was my go-to brand I knew I could trust way back then and way across the country! I honestly can’t believe I have the privilege of working for this wonderful company here in Oregon now!

Enough about me, let’s talk about you and these Holiday Tea Cookies. You might call them Russian Tea Cakes, snowball cookies, or butterballs. A rose by any other name would smell as sweet (as these cookies do,) so whatever you know them as, these cookies are tasty!

Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

If you haven’t tried our Gluten Free 1-to-1 Baking Flour, you simply must, and here we’ve provided a wonderful recipe in which you can use it. What’s so great about the 1-to-1 is that no one knows that it’s gluten free! We put together a stellar blend of light and fluffy rice flour with potato starch, sorghum flour, and tapioca flour. Xanthan gum is already in the mix, giving your baked goods the lift and stretch they need for the best texture. You truly can use the Gluten Free 1-to-1 flour as a direct replacement for all-purpose (wheat) flour in your favorite baking recipes. This is incognito gluten free.

These cookies feature another of my favorite products, our Hazelnut Flour/Meal. Hazelnuts are deliciously flavorful and nutty, plus we love them even more because they are basically grown in our backyard (okay not literally, but they are from Oregon just like we are!) All of our nut flours are processed in our gluten free facility so you can bake worry free.

Here’s a confession: I’m more of a cook than a baker, so I was so grateful my first baking assignment is nearly fool-proof. While this recipe is kid-friendly, I know kiddos can have a short attention span and these babies need to sit in the fridge for a couple of hours, so here’s the secret: whip up the butter/flour mixture during nap time and refrigerate. Then when the kids are ready to “help” (and/or throw powdered sugar around,) pull the cookies out and let the little ones roll the dough balls in the powdered sugar and place on the baking sheet. They’ll be proud to know they helped out!

Let us know what you think in the comments below; happy baking!

Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

Holiday Tea Cookies

Servings: 40 cookies

Prep Time: 25 minutes | Cook Time: 10 – 12 minutes |Passive Time: 2 hours or overnight

Ingredients

Instructions

Line a baking sheet with parchment paper and set aside.

In a bowl, combine butter, ½ cup powdered sugar and vanilla extract until very creamy, about 4 minutes. Meanwhile, mix together Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Hazelnut Meal and salt in a small bowl.

Add flour mixture to the butter mixture and mix until just combined.

Scoop cookie dough into approximately 1-inch wide balls and place on prepared baking sheet. Wrap baking sheet in plastic wrap and refrigerate cookie dough for at least 2 hours or overnight.

When ready to bake cookies, preheat oven to 375°F and line baking sheets with parchment paper. Place remaining 2 cups of powdered sugar in a large bowl.

Toss cookies in powdered sugar to coat and place on prepared baking sheets about 1-inch apart. Bake until the bottoms are lightly browned, 10 – 12 minutes. Immediately and carefully roll hot cookies in powdered sugar and transfer to a rack to cool completely.

Toss cookies a third time in powdered sugar once completely cooled.

 

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Lindsey Duncan Google: Lindsey Duncan
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Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Bake Your Love + Pumpkin Bars with Cream Cheese Frosting

by Cassidy Stockton in Contests, Recipes

At Bob’s Red Mill, baking is near and dear to our hearts. In fact, you could say baking with love is how we got into this crazy whole grain business in the first place. After all, Bob’s Red Mill was born out of our founder Charlee’s passion for baking with whole grains for her family. Nothing says “I love you” quite like a plate of perfect chocolate chip cookies or a freshly baked loaf of gluten free bread. When you bake for someone you care about, love is infused in the process.

Baking Contest Kitchen Aid 2

To celebrate love and baking, we’re having a contest! Show us how you bake with love on Instagram and you could win a Kitchenaid® Artisan 5-Quart Stand Mixer (cherry red, of course) + $500 cash! Tag up to FIVE Instagram photos with #BRMBakeYourLove and confirm your entry here: http://bit.ly/bakeyourlove. Contest ends 12/12/15. For full rules, prizes and and entry requirements, please visit this site: http://bit.ly/bakeyourlove

Speaking of love, we LOVE these pumpkin bars! They’re like pumpkin cake with a cream cheese frosting, so light and fluffy and easy to make. Enjoy! 

Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Pumpkin Bars with Cream Cheese Frosting

Ingredients        

Pumpkin Bars

  • 2-1/4 cups Whole Wheat Pastry Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground Clove
  • 1/4 tsp ground Nutmeg
  • 1 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/4 cup Brown Sugar
  • 2  Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1/2 cup Sour Cream

Cream Cheese Frosting

  • 1 cup Cream Cheese soft
  • 1/2 cup Butter soft
  • 2 cup Powdered Sugar

Instructions

Preheat oven to 350°F. Oil a 9×13-inch pan and line the bottom with parchment paper; set aside. In a medium bowl, mix together whole wheat pastry flour, baking powder, salt, and spices; set aside.

In a large bowl, mix together butter and sugars until light and fluffy. Add eggs and vanilla and scrape down the bowl as needed. Add pumpkin puree and sour cream and mix well. Blend in dry ingredients until just incorporated.

Pour batter into prepared pan and spread evenly. Tap the pan lightly to work out any air bubbles. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes. Let cool completely before frosting.

In a large bowl, mix softened cream cheese and butter until well combined. Add powdered sugar and mix until light and fluffy, about 3 – 5 minutes.

Remove bars from pan and remove parchment paper. Frost with cream cheese frosting then cut into 2×3-inch bars or into the desired size and shape.

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Cassidy Stockton Google: Cassidy Stockton
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12 Meatless Mains for Thanksgiving including gluten free and vegan options. // Bob's Red Mill

12 Meatless Thanksgiving Mains

by Cassidy Stockton in Meatless Mondays, Recipes

Whether you follow a plant-based diet or simply have a guest coming who does, Thanksgiving can be a tricky holiday to maneuver when it comes to meatless options. As a vegetarian, I have had holidays that range from an extravagant meatless main dish to “I’ll just eat the sides.” It usually depends on how motivated I feel and whether there will be any other vegetarians at the gathering. There are some great prepared options from brands like Tofurkey and Field Roast, but sometimes you just want to make something stunning that anyone can enjoy. I’m still in the planning mode for Thanksgiving, so to help you (and me!) out, I’ve gathered together a dozen amazing meatless main dishes that would make a beautiful Thanksgiving meal. I tried to include notes about which recipes were easily made (or already) vegan and gluten free. 

12 Meatless Mains for Thanksgiving including gluten free and vegan options. // Bob's Red Mill

  1. Savory Pumpkin Tart from An Edible Mosaic
  2. Vegetarian Pumpkin Chili from The Kitchn (easily adapted to vegan and gluten free)
  3. Red Lentil Coconut Curry Stuffed Spaghetti Squash from Greens and Chocolate (vegan, gluten free)
  4. Onion Cheddar Mushroom Galette
  5. Roasted Carrot & Lentil Salad with Tahini Dressing from Blogging Over Thyme (vegan, gluten free)
  6. Curried Cranberry Couscous Pilaf from Foxes Love Lemons (vegan)
  7. Curried Red Lentil Soup from Cookie and Kate (vegan, gluten free)
  8. Pumpkin Risotto from The New York Times (not pictured) (gluten free)
  9. Butternut Squash and Parsnip Tart from Oh My Veggies
  10. Classic Vegetarian Nut Loaf from the Kitchn
  11. Butternut Squash Ravioli from Reclaiming Provincial
  12. Lentil and Couscous Stuffed Peppers from Cookie and Kate (easily made vegan)

 

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Cassidy Stockton Google: Cassidy Stockton
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Maple-Nut-Cinnamon-Twists F

5 Thanksgiving Desserts That are NOT Pumpkin Pie

by Cassidy Stockton in Gluten Free, Recipes

Before you throw me out of your kitchen, hear me out. Everyone seems to be sharing recipes for pumpkin pies, pecan pies, apple pies and cheesecakes (pick a flavor, any flavor) right now to celebrate Thanksgiving. We love it! We adore those desserts, they’re fabulous. Here’s the thing, though, if you’re going to a gathering and you’re not sure what to bring, a dessert that breaks out of the box can be a good choice. Let’s face it, it’s not very fun to show up to a food celebration with just another variation on the classic dessert. “Here’s my pumpkin pie to go next to that store-bought pumpkin pie and the other pumpkin pie someone else brought.” This post is for those folks who don’t like the classics or just want to bring something new to the party. Don’t worry, we’ll be sharing pumpkin pie recipes next week.

Today is for being different! It *is* Friday the 13th, after all. Here are five of our favorite desserts that are not pumpkin pie.

1: Pear Ginger Crumble Pie from Flavor the Moments: Apples aren’t the only fruit in season during fall. Celebrate a different bounty this year with this combination of pears and ginger!

This pie is just what you need for the holidays. It’s part pie, part crumble, with warm spices, juicy pears, and pop of ginger to help you celebrate fall the way it was intended. This Pear Ginger Crumble Pie would be a welcome addition to your Thanksgiving meal! // Flavor the Moments

2: Gingerbread Caramel Cookie Cups from Tried and Tasty: Forget pie altogether with these gorgeous cookie cups. By Thanksgiving, folks are ready to embrace gingerbread and this sweet treat is a great choice if you have gluten free guests.

These adorable little festive treats are wonderfully guilty free! Made without any refined sugar, they're the perfect healthy gingerbread cookie for the holiday season. Filled with a creamy 'caramel' cream cheese and drizzled for the extra special touch! // Tried and Tasty

3: Maple Nut Cinnamon Twistsfrom Tastes of Lizzy T’s: These would be great for breakfast, but we think they’d make a lovely (and different) addition to a Thanksgiving spread. Just think how great they’d be with a cup of coffee!

Impress your friends with these Maple Nut Cinnamon Twists. Sweet dough is filled with a brown sugar, cinnamon-nut spread and drizzled with maple glaze. // Tastes of Lizzy T's

4: Cranberry Lemon Bars from Wonky Wonderful: Cut these flavorful bars into small bite-size squares and watch them disappear. The bright flavors of lemon and cranberry celebrate the season and make a nice contrast to the usual fare.

Cranberry Lemon Bars are an easy holiday dessert recipe. These bars have the consistency of brownies with a sweet-tart flavor. Perfect for a Thanksgiving treat! // Wonky Wonderful

5: Gingerbread Loaf with Apple Cider Glaze from I Heart Eating: This one just dives right into the Christmas flavors of gingerbread, but look at how beautiful (AND EASY) it is! This is a great choice for a make-ahead dessert that will definitely stand out on that dessert table.

Gingerbread Loaf with Apple Cider Glaze. The gingerbread is a great make-ahead option for the busy holiday season. The flavors meld, and it may taste even better the next day. // I Heart Eating

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Cassidy Stockton Google: Cassidy Stockton
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Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

Marbled Pound Cakes (Gluten Free + Dairy Free)

by Sarena Shasteen in Gluten Free, Recipes

It’s that time of year again. The time of giving and celebrating with those we love. I have always been the kind of person that gives gifts from my kitchen for the holidays. I will typically find pans or some piece of kitchenware to give a baked good in. It’s a two for one, if you will. My go to recipe of gluten free cinnamon bread is taking a hiatus this year on the gift giving list. This holiday season, I’m giving our new favorite gluten free marble pound cake as gifts. Shhhh, don’t tell.

Marble pound cake holds a special place in our hearts here. It brings back so many memories of my oldest when he was a little guy. Marble pound cake was his treat of choice when his dad and I would go to the coffee shop. I still remember those tiny fingers grabbing those little pieces of cake. Oh the memories….

Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

Well, we were at the coffee shop a few months ago and my oldest mentioned that he would really like it if I could try to make some gluten free for him. It has been a long time since he’s last had it and I’m guessing the memories are still very vivid for him too. I decided to give my tried and true gluten free lemon pound cake recipe a little make over to see if I could make a comparable gluten free version of my son’s favorite cake.

Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

I am happy to say that not only did it work, but it was also easier to make using Bob’s Red Mill’s Gluten Free 1 to 1 Flour! It was a little too easy because the request for me to make more has been coming up more often. My version of this cake has all the signature flavors of the marbled pound cake from our favorite coffee shop minus the gluten or the dairy. This dense rich cake covered in a hearty crust marbled with dark chocolate and vanilla is the perfect gift to share with my friends and family.

Easy, gluten free and dairy free Marbled Pound Cake. Perfect for holiday gift giving or hostess gifts!

Gluten Free Marble Pound Cakes

makes 3 mini loaves

Preheat the oven to 350°F degrees. Spray oil into loaf pans.

Pour the vinegar into one cup of cashew milk, set aside.

In a mixing bowl, blend the sugar, stevia and butter until mixed well and fluffy. Combine the flour through salt together in a bowl. Add the eggs to the butter mixture and mix well.

Next add the flour mixture in two batches, alternating with the milk; beginning and ending with the flour. Set aside 1/3 of the vanilla batter in a small bowl. Add the cocoa powder and 1/4 cup of milk to the small bowl of batter. Stir until well combined.

Spoon the batters into the pans evenly alternating between the chocolate and vanilla batters. Using a knife, cut a swirl pattern into the batters. Bake for 50-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool 10 minutes in the pan, cut around the cake and remove from pan to cool complete. 

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Sarena Shasteen Google: Sarena Shasteen
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Perfectly fluffy and flaky Old Fashioned Buttermilk Biscuits- perfect for Thanksgiving, breakfast or just slathered in butter and jam. | Bob's Red Mill

Old Fashioned Biscuits

by Cassidy Stockton in Recipes

Everyone needs a perfect biscuit recipe in their arsenal, especially during the holidays. These fluffy biscuits are simple to make and come out wonderfully fluffy and flaky every time. Enjoy them with jam or butter fresh from the oven or top them with berries and whip cream for an easy dessert. They’re perfect for biscuits and gravy and make great turkey sandwiches with Thanksgiving leftovers. I have even used them to top off a pot pie (simply place unbaked biscuits on top of the filling and bake as normal). No matter what you want to do with them, you’ll be happy to have these easy biscuits in your recipe tool box. If you’re gluten free, try these instead.

Perfectly fluffy and flaky Old Fashioned Buttermilk Biscuits- perfect for Thanksgiving, breakfast or just slathered in butter and jam. | Bob's Red Mill

Old Fashioned Biscuits

Ingredients

Instructions
Preheat oven to 425º F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Dough will be wet and sticky.

Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Gently reroll the dough scraps and cut remaining biscuits. Place biscuits on the prepared baking sheet.

Brush tops of biscuits with melted butter. Bake 12 to 15 minutes or until golden brown.

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Cassidy Stockton Google: Cassidy Stockton
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