Chocolate cupcakes

Pumpkin cookies

1 cup coconut oil (or butter for those who can eat dairy),
2/3 c brown sugar
1/3 c regular sugar
1 c. pumpkin
1 large egg
1 tsp vanilla
2 c brown rice flour

1/2 tsp xanthum gum
5.5 tstp pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt


cream oil and sugar together, then add pumpkin, egg, vanila and mix well. stir in
dry ingredients. bake for 8-10 minutes at 325. let cool 5 min on wire rack

Pumpkin Muffins

INGREDIENTS:
1 1/2 cups sugar
1 cup canned pumpkin puree
2 eggs
1/2 cup olive or coconut oil

1 3/4 cups brown rice flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthum gum
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp grated nutmeg

Preheat oven to 350, and grease muffin tins

Mix together sugar, pumpkin puree, eggs and oil (If using coconut oil,
make sure it is a little melted).

In a different bowl, mix flour, baking soda, baking powder, salt,
xanthum gum, cinnamon, cloves and nutmeg. Add this to the pumpkin
mixture until well combined. The batter should be thick (as pictured).
Bake for about 15 minutes until a toothpick comes out clean. Let cool
for 10 minutes or so.

NOTE: I've made these using both the olive and coconut oils. The
result is pretty similar (my husband couldn't pin point the
difference), the olive oil ones are a bit more greasy. I love making
muffins like this for a snack, they're moist and addicting. I like
putting just a little coconut oil and celtic salt on top.

Lemon poppyseed cookies

INGREDIENTS:

2 cups brown rice flour
1 teaspoon baking powder

1/2 teaspoon xanthum gum
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup coconut oil, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/4 cup rice milk
1/2 teaspoon vanilla

1 Tablespoon Lemon juicezest of one lemon                                                                       

DIRECTIONS:
Preheat the oven to 375 degrees or (325 for convection baking). In a medium bowl, combine the rice flour, baking powder, xanthum gum, salt, baking soda and poppy seeds. Set aside.

In a large bowl, cream the coconut oil and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla, lemon zest, lemon juice and mix well. Add the dry ingredients and rice milk. Mix well. If using the coconut oil, let the mixed batter sit in the fridge for a few minutes to harden (just enough so that it holds form, otherwise when you bake them they'll melt too fast all over the pan)

Drop the dough by small tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.

Recipe Adapted from: Mels Kitchen Cafe

Corn Bread

½ cup cornmeal
1 ½ cup Brown rice flour
1/2 tsp xanthum gum
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup rice or cow's milk

DIRECTIONS:
Preheat the oven to 375. Lightly grease a 9X9-inch pan

Combine the cornmeal, rice flour, xanthum gum, sugar, baking powder and salt in a medium bowl. Then add the oil, beaten eggs and rice milk. Whisk together until just moistened and no dry spots remain, (freshly ground rice flour tends to clump so you can sift it or just mix well) Bake for 20-25 min, until a toothpick comes out clean. 

This recipe is sweet and fluffy! My husband, the texture snob loves it.

adapted from melskitchencafe.com

Ginger Cookies with Lemon Icing

6 Tablespoons softened coconut oil (or butter)

1 cup sugar

1 egg

3 Tablespoons Molasses 

2 cups Brown rice flour

1 tsp baking soda

1 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp cloves

12 tsp nutmeg

1/2 tsp salt

1/2 tsp xanthum gum

1 cup powdered sugar

1 Tbs water

1 Tbs Lemon Juice

1. Preheat Oven to 350. In a large bowl cream together coconut oil and 1 cup sugar until well combined. Mix in egg and molasses. 

2. In a separate bowl stir together flour, baking soda, spices, xanthum gum and salt. Add to coconut oil/sugar mixture and blend well. If using coconut oil let chill in the refrigerator for about 15 min. 

3. Bake for about 10 minutes, then let cool. 

4. To make Icing combine powdered sugar, water and lemon juice and drizzle over cookies. 

Waffle Recipe

This Waffle/pancake Recipe is basically what I eat every morning. I make it all at once, and keep the batter in the fridge. I've also cooked it up as pancakes and then used the pancakes like bread (maybe that's weird but it works if I want a quick sandwich) 

2 cups brown rice flour

2 tsp baking powder

1/2 tsp salt

2 eggs

1 tsp vanilla

1/2 cup orange juice 

1-2 cups of water

1/2 cup ground flaxseed 

I mix all the ingredients together and then let it sit for a few minutes (that's why there's a variation in amount of water). If it's too thick then your waffles will be very dense! The next day I often have to add more water once it's been sitting in the fridge, this is normal. 

Orange juice is one of the more important ingredients because the citrus helps to soften the brown rice element. I've made them before without the orange juice and they're not very good. 

I usually add in a dash of cinnamon

Variations: If you're cooking these up all at once (like for a few people at breakfast) separate the eggs and whip the egg whites until soft peaks form and then fold them into the rest of the batter. 

For citrus waffles add grated zest of 1 lemon, 1 lime and 1 orange.

You can also use milk, or add a cup of yogurt, or add 3 Tbs melted butter. I don't just because I don't tolerate dairy very well.

For super soft waffles add 1/2 cup ground chia seeds (you can find these at whole foods) I just discovered that this makes the waffles extremely soft. Seriously, very soft waffles with a great texture.