Gluten Free Sweet

Gluten Free Pumpkin Butter Recipe

Ingredients

1 (29-ounce) can pumpkin puree
¼ cup fresh orange juice
¼ cup dark brown sugar
1 tablespoon pure vanilla extract
1 teaspoon pumpkin pie spice

Directions

Use a 2-quart slow cooker. Pour the pumpkin into the insert and stir in the orange juice, brown sugar, vanilla, and pumpkin pie spice.

Cover and cook on low for 4 hours or on high for about 2 hours. Uncover and unplug the slow cooker and let it sit, cooling, for 3-4 hours, or until cool enough to refrigerate. Chill overnight before using. This butter goes well on gluten-free toast, muffins, or rice cakes for a quick treat.

Servings

Makes 4 cups

Written by Stephanie O’Dea

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This recipe comes from my good friend, Anita Kaplan. Her friends have dubbed it “crack.” Whether that’s because you crack it into pieces or because it’s so addictive is anyone’s guess.

Anita’s Matzo Brittle

Ingredients

4-5 gluten-free matzo-style squares
1 cup unsalted butter or kosher-for-Passover margarine
1 cup dark brown sugar, firmly packed
1 (11- to 12-ounce) bag semisweet chocolate chips or dairy-free chocolate chips
½ cup toasted sliced almonds
½ cup toasted chopped pecans
1½ cups roasted salted cashews (whole or pieces)
1-2 teaspoons fleur de sel (sea salt)

Directions

Preheat the oven to 350ºF. Line a rimmed baking sheet with heavy aluminum foil and then fit it with parchment paper. Fit the matzo into the baking sheet until covered (you may have to break the matzo to make it all fit).

Place the butter and sugar in saucepan set over medium-low heat. Cook until it all melts and begins to bubble. Let bubble, stirring constantly, for 1-2 minutes. Carefully pour the mixture over the matzo, using a spatula to spread it as best as you can.

Place the baking sheet in the oven and immediately lower the temperature to 325ºF. Bake for about 10 minutes until the caramel is bubbling but the matzo isn’t looking too dark. Remove from the oven.

Sprinkle the chocolate chips over the hot matzo. Wait a few minutes, then use a spatula to spread the chocolate over the matzo. Sprinkle with the almonds, pecans, and cashews. Sprinkle with fleur de sel.

Place the entire pan in the refrigerator for 30-45 minutes until set. Break or “crack” into pieces and store in an airtight container or a large food storage bag in the freezer.

Makes about 30 pieces

Written by Carol Kicinski

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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These simple lemon macaroons are a Passover dessert recipe you won’t want to pass over.

Lemon Almond Macaroons

Ingredients

14 ounces sweetened coconut flakes
1 cup sliced almonds
½ cup granulated sugar
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
1 lemon
4 large egg whites

Directions

Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper.

In a large mixing bowl, combine the coconut, almonds, sugar, salt, and vanilla. Finely grate the zest of the lemon into the mixture and squeeze in the juice. Add the egg whites and mix.

Using a spoon and damp fingers, form into mounds (about 2 tablespoons each) on the prepared baking sheets, spacing about 1 inch apart. Bake for 25-30 minutes or until golden brown and set. (Can be made a few days ahead and stored in an airtight container.)

Makes 24 cookies

Written by Carol Kicinski

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Flourless Chocolate Raspberry Torte

Ingredients

Gluten-free nonstick cooking spray
6 large eggs, use divided
¾ cup granulated sugar, divided use
½ teaspoon kosher salt
3 teaspoons pure vanilla extract, divided use
2 cups blanched almond flour
6 tablespoons unsweetened cocoa powder
2 (10-ounce) packages frozen raspberries (no need to thaw)
1 cup heavy cream (for dairy-free substitute with whipped coconut cream, recipe follows)

Directions

Chocolate Raspberry Torte:

Preheat the oven to 325ºF. Spray a 9-inch springform pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit and spray the parchment with more cooking spray.

Separate the whites from the yolks of 4 eggs. Beat the whites until stiff peaks form.

Combine the egg yolks with the remaining 2 whole eggs, ½ cup of the sugar, and salt. Beat with an electric mixer until light and fluffy, about 3 minutes. Beat in 2 teaspoons of the vanilla. Add the almond flour and cocoa powder and beat until fully combined. Stir a third of the beaten egg whites into the cake batter. Fold in the remaining egg whites until the mixture is no longer streaky. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan.

In a medium saucepan, combine the raspberries with ¼ cup water and the remaining ¼ cup sugar. Bring to a boil and boil gently until thickened, about 15 minutes, stirring occasionally. Let cool.

Whip the cream with the remaining 1 teaspoon of vanilla until soft peaks form.

When the cake has cooled, cut it in half horizontally to make 2 layers. Place a layer on a cake plate or pedestal. Spread with half of the cooled raspberry mixture, then half of the whipped cream. Place the remaining cake layer on top. Spread with the remaining whipped cream and top with the remaining raspberries. Serve.

Whipped Coconut Cream:

Remove the top from a chilled 15-ounce can of coconut milk, then scoop out the thick layer of cream on top and place it in a mixing bowl. (Be careful not to get any of the liquid at the bottom of the can.) Using the whisk attachment of an electric mixer, beat the coconut cream on medium speed for 2-3 minutes until it becomes light and fluffy. Add ½ teaspoon pure vanilla extract and a drizzle of honey to taste. Beat to incorporate. Store the coconut cream in an airtight container in the refrigerator until ready to serve.

Serves 8-10

Written by Carol Kicinski

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Making homemade snacks and treats is most definitely not easier than getting stuff at the store, but it’s so, so worth it.

Sneaky Spinach Brownies

Ingredients

1 medium brown or mostly brown plantain, peeled
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
½ cup unsalted butter or ghee (plus more for greasing the pans), melted
½ cup coconut oil, melted
6 large eggs, room temperature, lightly beaten
1 cup creamy raw almond butter
¼ cup honey
2/3 cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
1 cup mini dark chocolate chips

Directions

Preheat the oven to 325ºF. Grease two 9×13-inch baking dishes with butter or ghee.

In a food processor fitted with the steel blade, puree the plantain until smooth. Add the spinach, butter or ghee, coconut oil, eggs, almond butter, honey, cocoa powder, baking soda, and baking powder. Process to combine thoroughly. Stir in the chocolate chips gently.

Divide the batter between the baking dishes. Bake for 35-45 minutes until the center is firm and a toothpick comes out clean. Store in an airtight container between sheets of waxed paper. (Since this recipe makes a lot of brownies, for longer storage keep them in the refrigerator for up to a week or in the freezer for a few months.)

Makes 24 bars

Written by AndreAnna McLean

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Think “outside the crock” and continue to use your slow cooker year round.

Red Wine Poached Pears

Ingredients

2 (29-ounce) cans pear halves, drained
1 (750 ml) bottle of red wine
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 cinnamon stick
2 star anise pods
Sweetened whipped cream, for serving

Directions

Use a 6-quart slow cooker. Place the drained pears into the slow cooker. Add the entire bottle of wine and stir in the sugar, taking care to not break up the pear halves. Add the vanilla and float the cinnamon stick and the star anise pods on top.

Cover and cook on low for 5 hours or on high for 2 hours. Serve warm with a big dollop of whipped cream.

Note: The alcohol does not cook away in this dish, so it’s for adults only!

Serves 6

Written by Stephanie O’Dea

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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When the winter chill dissipates, don’t pack your slow cooker away for the season. You can make a huge batch of chocolate peanut clusters in this appliance!

Peanut Clusters

Ingredients

Gluten-free nonstick cooking spray
1 (8-ounce) box unsweetened baking chocolate
2 (4-ounce) boxes German baking chocolate
3 (16-ounce) jars lightly salted roasted peanuts
1 (24-ounce) bag semi-sweet chocolate chips
1 teaspoon pure vanilla extract

Directions

Use a 6-quart slow cooker. Spray the inside of the slow cooker with cooking spray. Place the unwrapped baking chocolate and bars of German chocolate in the bottom. Add all the peanuts. Pour in the chocolate chips and vanilla.

Cover and cook on low for 3 hours or high for about 1½ hours. While the chocolate is melting, lay out long pieces of parchment paper on your counter or kitchen table. When the chocolate has melted, stir well and remove the slow cooker from the heat. Use a small ice cream scoop to spoon bite-sized clusters onto the parchment paper.

Let cool before eating. (It’ll take much longer than you want it to! It’s best to leave them overnight.)

Note: These freeze well and make excellent gifts!

Makes approximately 150 pieces

Written by Stephanie O’Dea

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Slow cookers are synonymous with beef stew, pulled pork, and pot roast. But did you know that you can also make a perfect cheesecake in this same appliance?

Slow Cooker Cheesecake

Directions

1 cup water
1 cup gluten-free graham cracker crumbs
3 tablespoons salted butter, melted
3 (8-ounce) packages cream cheese, room temperature
¾ cup ultra fine sugar
3 large eggs

Ingredients

Use a 6-quart slow cooker. Pour the water into your slow cooker and then put in an oven-safe baking dish (such as Corningware or Pyrex), pushing down to make sure that the water doesn’t displace enough to dribble into the dish. You are going to use the slow cooker as a water bath.

In a mixing bowl, combine the graham cracker crumbs and the butter. Press the crumbs into the bottom of your baking dish. Use a stand mixer or a large bowl with a handheld mixer to blend together the cream cheese and sugar. Add the eggs, one at a time, and continue to blend until the batter no longer has any lumps. Pour the batter on top of the graham cracker crust, scraping the bowl clean with a rubber spatula.

Cover and cook on high for 2-3 hours, checking after 1 hour. Your cheesecake is done when the edges are no longer shiny and have set. Touch the cheesecake lightly in the center with your finger – you shouldn’t have any residue on your finger. Let the cake sit in the cooling slow cooker for about an hour, then refrigerate for at least 2 hours before serving.

Serves 8

Written by Stephanie O’Dea

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Slow, steady heat is perfect for delicate desserts that can be rather fussy to cook properly in the oven.

Baked Caramel Apples

Ingredients

1 cup water
6 large apples (such as Pink Lady or Fuji), cored
12 gluten-free soft caramel candies, unwrapped
6 teaspoons dark brown sugar
2 tablespoons salted butter, cut into 6 pieces
1 teaspoon ground cinnamon, divided use

Directions

Use a 6-quart slow cooker. Pour the water into your slow cooker. Place the cored apples into the cooker, standing upright. Unwrap the caramel candies and push 2 candies into each apple. Top each apple with 1 teaspoon of brown sugar. Push a small square of butter into the apples, and then add a tiny pinch of cinnamon to each.

Cover and cook on low for 6-7 hours or on high for about 4 hours. The apples are finished when the skin has begun to pucker and they are tender enough to cut with a spoon.

Serves 6

Written by Stephanie O’Dea

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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The taste of the holidays is captured by scents of cinnamon, ginger, cloves, and flaky crusts where the buttery flavor leaves you wanting one more bite!

Spiced Rum Sweet Potato Hand Pies

Ingredients

1 cup cooked sweet potato, pureed
1/3 cup brown sugar
1 teaspoon gluten-free spiced rum
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 recipe Galette & Hand Pie Dough
1 large egg white

Directions

Preheat the oven to 400°F. Place a baking sheet on the bottom rack and allow it to heat up in the oven.

In a mixing bowl, combine the sweet potato puree, brown sugar, rum, spices, and salt. Set aside.

Roll out the dough on a sheet of parchment and cut out 6-inch circles (a small bowl works well as a cutter). Refrigerate the cut-out dough for 10 minutes.

Remove from the refrigerator and spoon 2 tablespoons of filling onto a circle of dough. Gently fold the circle in half. Use a fork to seal or pinch with your fingers. Repeat with the remaining dough. Gently score the top of each hand pie.

Brush with the egg white and place hand pies onto the hot baking sheet. Bake for 25-30 minutes, or until golden brown. Remove from the oven and cool. Can be served warm or at room temperature.

Makes 4-6 (6-inch) hand pies

Written by Annie DeVries

Photography by Stephen DeVries

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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