Gluten free peach bread with crumb topping

As I have said many times I love anything peach and this gluten free peach bread with crumb toppings does not disappoint. With just a hint of cinnamon this will make your taste buds dance with delight. Warm from the oven it was surely divine and once it cooled it was just as delicious. The crumb topping on top was the perfect added touch. This is a great way to use those less than beautiful peaches. Serve this at a brunch or make for an afternoon tea, anytime it will be wonderful.

Peel the peaches, and slice. Remove and brown areas or other imperfections

Combine ingredients in mixing bowl. Blend on slow until incorporated, then mix on medium until the peaches are in small pieces.

Pour batter into a large bread pan or small casserole dish.  Cover with tin foil, leave the sides open. Bake at 400° for 30 minutes, remove foil and bake for 30 minutes more until light brown on top and a toothpick comes out clean. Let cool 10 minutes then remove from pan and cool before cutting.

  • 5-6 peaches to equal 3 cups
  • 4 cups gluten free all purpose flour
  • 2 eggs
  • ½ cup coconut oil melted
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  1. Peel peaches, remove brown spot and other imperfections
  2. Slice peaches. Set aside.
  3. In mixing bowl combine flour, oil, eggs, salt, baking powder, baking soda and cinnamon,
  4. Blend to combine ingredients.
  5. Add peaches, mix on medium speed until peaches a small bits.
  6. Spray a large bread pan or a small casserole dish with nonstick baking spray.
  7. Poor batter in pan, place a piece of tinfoil on top of the pan and bake at 400 degrees for 30 min.
  8. Remove foil and bake for 30 minutes more until toothpick comes out clean.
  9. Let cool 10 minutes then remove from pan to finish cooling.
  10. Serve warm topped with ice cream or cooled with some softened cream cheese.

Paleo blueberry muffins

Paleo blueberry muffins, hot from the oven with juicy blueberries that pop in your mouth is a morning delight. Since my earliest memories homemade blueberry muffins were a common breakfast item in my house. My aunt lived outside of Seattle Washington when I was a child and she would often ship us a box of fresh blueberries. 40 years ago fresh blueberries were unheard of in Utah so when we opened that box we were in heaven.  I have created a paleo free version of blueberry muffins that is so delicious you will never know it is gluten free.

Gather ingredients

Gluten free flour, milk substitute, eggs, baking powder, salt, coconut oil, honey and of course fresh blueberries.

Combine flour, baking powder and salt together in a mixing bowl. Create a deep well (indentation) in the center of the flour.

Combine dry ingredients, add wet ingredients

The standard for making muffins is to make a well in the flour then pour the wet ingredients into the well. Beat the eggs, melt the coconut oil. Pour the milk, eggs and oil into the well.

Combine with a fork

Using a fork gently fold the wet ingredients over the dry.

Gently stir together

The secret to tender flaky muffins is to not over mix the batter. When most of the flour is combined, but batter is still lumpy with dry areas of flour. You are done, STOP mixing. Resist the urge to keep mixing in the flour. The flour will get absorbed during the cooking process.

Add blueberries

Once the batter is blended, put the blueberries on top. DO NOT MIX IN. At this point you are going to scoop the batter in the muffin tins.

Scoop batter into tins

As you scoop the batter into the tins the berries with get mixed in. The reason for doing this is to prevent to blueberries from turning the batter blue and ending up with BLUE berry muffins. If needed you can fold the batter on top of its self in tin. This would be necessary it there were not any berries inside the batter only on top or on bottom, as you scoop the batter.

Bake in 350° oven

Bake the muffins in a 350° oven for 15-18 minutes until the tops are golden brown. Let cool 10 minutes before removing from tins. Especially if you did not use muffing papers.

  • 2 cups gluten free all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons raw honey
  • 2 eggs beaten
  • 1 cup milk alternative
  • 3 tablespoons coconut oil melted
  • 1 cup fresh blueberries
  1. In mixing bowl add flour, salt and baking soda, stir to combine.
  2. Form a deep well in the center of the flour mixture.
  3. Beat the eggs, and melt the coconut flour.
  4. Combine milk and honey, stir until honey is mixed in.
  5. In flour well, pour milk mixture, then egg mixture.
  6. Using a fork gently fold the flour over the wet ingredients.
  7. Do this until a lumpy batter forms with areas of dry flour. DO NOT continue to mix.
  8. Add blueberries to top of batter, do not mix in.
  9. Place paper muffin cups in muffin tins or spray with nonstick spray.
  10. Scoop batter into the muffin tins.
  11. Bake 350 degrees for 15-18 minutes
  12. Let muffins cool 10 minutes before removing form tins

REd, White and Blue Pizza

What’s more American than pizza? I am I am I am. Just having a flash back from grade school and my favorite song. Fruit pizza made with raspberries, blackberries and pears on top a of a cream cheese “sauce”, just thinking about it makes my mouth water. Red, white and blue pizza makes me think of family picnics in the summer. I have had this recipe since high school. Yikes, back in the 80’s with big hair and 501 button-fly Levi jeans. I have improved this recipe since then just as I have improved myself over the years. I converted the recipe from a sugar cookie crust to a butter cookie crust with luscious nuts. I changed from a cool whip filling to a delicious cream cheese filling. Then added fresh berries and pears for this version. Finally I made a gluten free crust. All the things I love in one scrumptious mouth watering bite.

This is super easy to make. It travels well and stays fresh without having to be in the cooler. And when your friends and family see and taste this you will win the blue ribbon prize for best dessert. It really ends up looking too beautiful to eat. So dig and and take that first bite and watch it disappear.

Wash the berries, let dry on towel. Peel and slice the pears. I was trying to brainstorm what we could make the white stripes out of. Then fresh pears came to mind berries and pears what a perfect combination.A version of this recipe as seen in our family heritage cookbook that me and my mom created several years ago for a family reunion. There are innumerable ways to make this pizza. Whichever fruit you choose will always be a winner. Nuts, butter, sugar and gluten free flour is all it takes to make this delicious gluten free crust. Your favorite gluten free flour mix will work fine in this. It needs to be a baking blend in order for the crust to hold up to the fruit and cream cheese filling that will go on it.

Dip sliced pears in pineapple juice to keep from turning brown. I like pineapple juice better than lemon juice because it does not make the fruit tart. Pineapple juice doesn’t change the pear flavor and keeps the pears fresh and white. Just before using the pears place on a towel to remove extra juice.  Wash the berries, remove any stems or leaves. Let berries dry completely on a towel. Slice the strawberries. Use the blackberries to make to blue background for the stars (blueberries can also be used) and the raspberries and strawberries for the red stripes. Leave enough space between stripes to place pears.I made this out of a gluten free flour blend for baking, which does not change the texture of the crust. When mixing the crust do not over blend it works best if it is a bit crumbly. Press in the pan and bake 15 minutes. This crust will not brown since it is gluten free.

Now the prep is done it is time to build your flag. Once the crust is cool spread the cream cheese mixture on the crust. It is best to put a few blobs of filling over the crust, then spread each out going only in one direction. Usually if you try to spread backward some of the crust will come with the spoon making a sticky mess. Next build you blue area to the size you want. Then do your red stripes, I alternated raspberries and strawberries so that each piece would have both berries on it. Leave enough space to put the pears in between. Lastly using a frosting bag filled with whipped topping make “stars” in the blue background.

  • Crust
  • 2 cups gluten free flour blend for baking
  • 1 cup cold butter
  • 1 cup chopped pecans or walnuts
  • ½ cup sugar
  • Filling
  • 2 (8 oz) cream cheese room temperature.
  • 1 cup powdered sugar
  • 8 oz whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon cream of tartar
  • Fruit
  • Blackberries
  • Raspberries
  • Strawberries
  • Fresh pears
  • Pineapple juice
  • Blueberries can be used as well
  1. Put flour, sugar and nuts in a mixer stir to combine.
  2. Cut butter into small pieces add to flour. mix until it becomes crumbly. Do not over mix.
  3. Press firmly into a cookie sheet that has been sprayed with nonstick cooking spray.
  4. Bake at 350 degrees for 10-15 minutes. Since this is gluten free it will not turn brown. So gently touch the top to test for doneness. It should spring back slightly.
  5. Remove from oven and allow to cool completely.
  6. Whipping cream
  7. In mixer with the whisk attachment combine whipping cream and ¼ cup sugar and 1 tsp vanilla. whip on high until soft peaks develop. Add ¼ tsp cream of tartar to prevent breakdown. Whip again to form stiff peaks.
  8. Divide in half.
  9. Prepare filling.
  10. In mixer blend cream cheese until it is smooth,
  11. Add powdered sugar and blend until well mixed.
  12. Lastly slowly mix half of the whip cream just until mixed. Do not over blend or you will loose the fluffiness.
  13. Gently spread on cooled crust.
  14. Fruit
  15. Wash and completely dry the berries, remove any leaves and stems.
  16. Slice strawberries.
  17. Peel and slice the pears, place in pineapple juice. This will prevent them from going brown. Just before using place on towel to drain juice.
  18. Prepare flag
  19. Place blackberries in corner for star blue background.
  20. With strawberries and raspberries make the red stripes alternating between strawberries and raspberries.Leaving space for the pears.
  21. Lay the pears in between the red stripes.
  22. With a cake decorating bag and star tip make the stars in the blue background.
  23. Cover gently with plastic wrap. Chill until ready to use.
A fruit pizza shaped like a flag is a sure fire winner at any independence day celebratoin

Strawberry Chocolate Paleo Ice Cream

Ice cream is a guilty pleasure that I miss since going paleo. When my son makes strawberry chocolate chunk paleo ice cream for me, I am in heaven. Starting with a coconut milk and coconut cream base, he adds fresh strawberries and chunks of dark chocolate (85%-95% cacao)—cause it isn’t paleo ice cream if we use that milk chocolate stuff. This is creamy and fresh tasting ice cream.

The chocolate really adds a nice flavor to this recipe making this paleo ice cream truly irresistible. It does not have a coconut flavor.  Well, mostly no coconut flavor.  My mom hates coconut but she loves this.  So it’s got to be low on the coconut flavor scale.

I love these new electric ice cream freezers, no ice, no salt, no mess. Just pour your ice cream base in the pre-frozen bucket and run it. It only takes about 45-60 minutes to have fresh delicious creamy homemade ice cream.

Combine ingredients in a medium bowl. Mix to fully incorporate the honey. This could take some real effort, but worth it for this treat.  (And paleo ice cream is a huge treat for me) Pour into your ice cream maker, while it is running. Wait and wait and wait, until the machine is done.

Meanwhile, chop the chocolate into both fine and chunky pieces. Dice the strawberries. Remove ice cream from freezer and put in large bowl. Fold chocolate into ice cream, then add strawberries. Mix gently to combine. I like to crush the strawberries before adding them. My son prefers to leave them in pieces. Either way it is delicious.

Fresh strawberries with creamy frozen coconut cream and chunks of dark chocolate is a paleo ice cream delight. This is best if served right away. For those on a paleo diet this is a great treat when you are feeling deprived. For everyone else it is a healthy alternative to other brands of ice cream.

*Hint, we found that the regular freezer does not get our bucket cold enough. We put it in the deep freeze to get it extra cold.

  • 2 (13.5 oz) cans coconut milk with cream
  • 1 cup almond, cashew or hemp milk
  • ½ cup orange juice
  • ½ cup raw honey
  • 2 teaspoons vanilla extract
  • ¼ tsp salt
  • 1 (4 oz) chocolate bar 85%-95% cacao
  • 2 cups (about 10 ounces) fresh or frozen strawberries
  1. Combine coconut milk, almond milk, orange juice, honey and vanilla.
  2. Add more honey to taste.
  3. Pour in ice cream freezer that is running.
  4. Run freezer until ice cream is done.
  5. Crush strawberries to a medium pulp
  6. Fold strawberries into ice cream.
  7. This is best if eaten immediately.

Strawberry shortcake

Strawberry shortcake is not the cute cartoon character that we all love.  Strawberry Shortcake is an English classic dish made from a sweet biscuit, cut in half and filled with strawberries and fresh cream. In America we have converted it to a sponge cake with strawberries and cream. Early colonists made it with mini pie crusts. Any way you want to make it this is a great kick off for the summer season. Every body loves strawberries, cake and cream.

Now get started on that dough.

Put flour, sugar, baking powder. baking soda and salt in bowl. Add butter, cut with pastry blender until it is course crumbs. Add buttermilk and stir just enough to incorporate most of the flour, a little unmixed flour is fine. Knead a couple of times to bring it all together.

Turn out onto a floured counter, press out evenly to 1 1/2 inch thick, cut with biscuit cutter or glass as I have done. Fun shapes can also be cut, like hearts or stars. You want this to be thick since it will be cut in half. Put on cookie sheet and bake 15 minutes at 350º.

Meanwhile, cut up strawberries, put in a medium bowl. Cover with sugar and mix. After about 20 minutes a sweet juice will develop. This is usually all that I put on my strawberry shortcake. If you want a thicker glaze 1 tablespoon clear jell can be added or warmed jam can be used, and ice cream topping. The prepackaged glazes that you can buy taste nasty in my opinion, they have a strong chemical taste, why would you ruin this fresh made dish with artificial flavors and colors.

Once the biscuits have cooled cut in half, place bottom half on plate, place a dollop of cream on biscuit then add strawberries. Place the biscuit top on the strawberries, then add more strawberries and top it off with more cream. For a garnish slice a strawberry part way through with leaves attached, fan out the strawberry,  then drizzle some of the juice around for garnish.

Alternate method, press dough in a baking dish. Bake 15-20 minutes. When cool cut in desired shapes and prepare as described above. The advantage of this method is you have sharp lines, whereas if you bake the shapes they may lose some of their shape.

Alternate methods for creating easy shortcake, use angel food cake bought in the bakery, make your own cake using a boxed cake mix, and the ultimate easy cheater is to use Twinkies cut in half and topped with strawberries. Any way you decide to make it strawberry shortcake is delicious.

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅓ cup white sugar
  • 1½ teaspoons salt
  • ¾ cup chilled unsalted butter, cut into small pieces
  • 1 cup buttermilk
  • ¼ cup sugar
  • 8 cups sliced fresh strawberries
  • ¼ cup white sugar
  1. Preheat the oven to 350 degrees F
  2. In large mixing bowl combine flour, baking powder, baking soda, ⅓ cup white sugar, and salt.
  3. Add butter to flour mix.
  4. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
  5. Stir in buttermilk until the flour mixture is just moistened.
  6. Gently fold over a few times to knead in the excess flour. Do not over mix.
  7. Press on floured board to about 1 ½ inch thick. Flatten.
  8. Cut with biscuit cutter.
  9. Place 1 inch apart on baking dish that has been sprayed with nonstick spray.
  10. Bake in the preheated oven until golden brown, 15 minutes, do not overcook they should not be brown. Let cool.
  11. Meanwhile, mix together the sliced strawberries with ¼ cup white sugar in a bowl. Let the berries rest until juices develop, about 30 minutes.
  12. Cut the biscuits in half, layer with strawberries, whipped cream. Place the top of biscuit on cream then add strawberries and cream. Serve.

Strawberry Coffee Cake

Two things I love brought together in a perfect mouth watering cake. As a kid I thought coffee cake actually had coffee in it. So it was taboo. Well imagine my delight when I finally tasted coffee cake and found it was just a light cake served for breakfast with coffee, or brunch. This version of coffee cake is wonderful with the added strawberries, it takes the delightful coffee cake to a higher level of bliss. This would be perfect to serve a brunch with friends or at afternoon tea.

Combine flour, sugar, baking powder and salt; stir to mix. In a second bowl, mix egg, milk and butter. Add egg mix to the dry ingredients and stir just until moistened. Do not over stir it is OK if there is a bit of dry flour.

Make topping in a medium bowl, combine the flour and sugar. Using a pastry blender, cut in the butter until it is the consistency of coarse crumbs. Stir in finely chopped pecans if desired.

Pour mixture into a greased 8-inch square baking dish. Place strawberries evenly over the top of batter overlapping a bit. Sprinkle mixture over the strawberries, covering completely.

Put in 375° preheated oven and bake for 30-35 minutes until top is slightly browned.

  • 1 cup all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg, beaten
  • ½ cup milk
  • 2 tablespoons butter melted
  • 6-8 fresh strawberries sliced thin
  • Topping
  • ½ cup all-purpose flour
  • ⅓ cup sugar
  • ¼ cup cold butter
  • ¼ cup chopped pecans
  1. Combine flour, sugar, baking powder and salt, in a medium size bowl; stir to mix.
  2. In a second bowl, mix egg, milk and butter.
  3. Add the egg mix to the dry ingredients and stir just until moistened. Do not over mix
  4. Pour mixture into a greased 8-inch square baking dish.
  5. Place strawberries evenly over the top of batter. Overlapping slightly
  6. Topping
  7. Combine the flour and sugar in a bowl.
  8. With a pastry blender, cut in the butter until consistency of coarse crumbs.
  9. Stir in finely chopped pecans.
  10. Sprinkle mixture evenly over the strawberries.
  11. Bake at 375° for 30-35 minutes, until top is lightly brown.

Aunt Teri’s no bake cookies alias COWPIE cookies

Lumpy, ugly, yummy drop cookies. No Oven still Chocolate-y
Author: Stacy
Recipe type: Cookies, Dessert
Cuisine: American
Serves: 2 dozen
  • 2 cups sugar
  • ½ cup cocoa powder
  • ½ cup milk
  • ½ cup butter
  • ¾ cups peanut butter smooth or chunky
  • 2 teaspoons vanilla extract
  • 3 cups oatmeal
  1. Spread out several long pieces of waxed paper, spray with nonstick cooking spray.
  2. Put oatmeal, peanut butter and vanilla extract in a large bowl, set aside.
  3. Bring sugar, cocoa powder, milk and butter to boil in large saucepan over medium heat. Boil exactly one minute, stirring constantly. Remove from heat.
  4. Pout chocolate mixture onto the oatmeal and peanut butter you set aside. Stir until mixed well
  5. Drop by large spoon fulls on the waxed paper. Let cool 20 minutes, then eat.
If you boil the mixture over a minute the cookies will look normal, but the cookie ends up very crumbly and messy