Two gluten-free coconut squares on a dessert plate.

Gluten-Free Coconut Squares

Coconut is one of my favorite dessert ingredients. This recipe combines sorghum and coconut flour to make a delicious, moist cake that is topped with gooey caramel and coconut icing.

Coconut is highly nutritious, an excellent source of minerals such as copper, calcium, iron, manganese, magnesium, potassium and zinc. It is also a very good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine.

Coconut flour has 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat).

So, with the additional nutrition of sorghum flour, these treats may be better for you than the average sweet snack. They are also easy to make. I’ll definitely be making these again!

Ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup sorghum flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (I used almond milk)
  • 1 tablespoon butter

Instructions:

Preheat oven to 350 degrees F and grease a 9 x 9 pan.

In a small bowl, combine coconut flour, sorghum flour, salt, and xanthan gum.

Dry ingredients mixed together in metal mixing bowl.

Coconut and sorghum flour mixed with salt and xanthan gum.

In large mixing bowl, beat eggs until fluffy. Gradually add sugar while beating until thick. Add vanilla.

Eggs, sugar and vanilla in white mixing bowl.

Beat eggs with sugar and vanilla extract.

Stir in flour mix. Batter is thick at this stage.

White mixing bowl with batter mixture and spoon.

Flour mixture is added to the eggs-sugar-vanilla mixture.

In small saucepan, heat milk and butter – do not boil.

Sauce pan on stove containing almond milk and butter.

Milk and butter warmed on the stove until the butter is melted.

Stir into batter and spread in 9 x 9 pan.

 

White mixing bowl with mixed up batter.

The milk and melted butter are stirred into the batter.

Batter in 9 x 9 pan.

Pour batter into greased pan. The batter will be about 3/4-inch thick.

Bake for 25 to 30 minutes or until a toothpick comes out clean.

Baked cake in pan.

Bake cake 25 – 30 minutes until toothpick comes out clean.

While baking, make coconut topping.

Coconut-Caramel Topping

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons cream or milk (I used almond milk)
  • 2/3 cup shredded coconut

Combine butter, brown sugar, and milk in a small saucepan. Heat until butter is melted and sugar is dissolved. Do not boil. Make sure all lumps of brown sugar are dissolved.

Butter, brown sugar and almond milk warming in sauce pan on the stove.

Melt butter, brown sugar and 2 T almond milk until lumps are gone and mixture is creamy.

Stir shredded coconut into caramel mixture.

Shredded coconut added to caramel mixture in sauce pan on stove.

Shredded coconut added to caramel mixture.

Spread over bottom layer and return to oven until it bubbles – about 3 minutes. Cool and cut into squares. Makes 12-18 squares.

Coconut caramel topping added to cake in pan.

Add coconut caramel topping and bake for three more minutes until bubbly.

Adapted from gfandme.com Double Coconut Delight.

 

Milo graphic

Milo says….

If it is something you want, CHASE it.

 

 

Gluten-free oatmeal cookie on a plate with a lighted birthday candle stuck in the middle and plate of other cookies in the background.

Happy Anniversary to LoveSorghum.com!

This week is the one-year anniversary of LoveSorghum.com – Woohoo! I can’t believe I have posted 52 recipes containing sorghum! I’m celebrating with this awesome oatmeal cookie recipe from Around My Family Table.

This amazing oatmeal cookie has coconut AND chocolate chips. Then I added Texas pecans, to make it even better!

Gluten-Free Oatmeal Chocolate Chip Cookies with Coconut and Pecans

Ingredients

  • 1 1/2 cups gluten free rolled oats
  • 3/4 cup sorghum flour
  • 1 tbls cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter or butter substitute, softened
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 egg or egg replacer
  • 1 tsp vanilla extract
  • 1/2 cup gluten-free chocolate chips
  • 1/4 cup shredded coconut
  • 1/4 cup pecans, chopped

Instructions

Preheat oven to 350F.

Package of Bob's Red Mill Old Fashioned Rolled Oats.

Be sure to use certified gluten-free oats if you have celiac disease.

Combine oats, oat flour, cornstarch, baking powder, and salt in a large bowl.

Gluten-free oats, sorghum flour, baking soda and salt mixed together in a brown mixing bowl.

Dry ingredients mixed together.

In a separate bowl, mix butter and sugars until light and fluffy. I used a hand-held mixer. Add egg and vanilla and mix thoroughly.

Butter, sugars, vanilla and eggs mixed together in a white mixing bowl.

Butter, sugars, vanilla and eggs combined.

Mix the oat mixture into the wet mixture with a spatula or wooden spoon.

Gluten-free oatmeal cookie dough in white mixing bowl.

Dry and wet ingredients mixed into cookie dough.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans poured on top.

What could be better than chocolate chips, coconut and chopped pecans added to oatmeal cookie dough?

Fold in the chocolate chips, coconut and pecans.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans mixed in.

Oatmeal cookie dough with all the goodies folded in.

Form cookie dough into 1 1/2-inch balls and place on an ungreased cookie sheet.

Gluten-free oatmeal cookie dough rolled into balls on a baking tray.

Dough rolled into 1 1/2-inch balls and ready to bake.

Bake at 350° F for 15 minutes or until edges start to brown.

Baked cookies on a cookie sheet.

Let the cookies cool for a minute or two or they will break apart when you scoop them up from the cookie sheet.

Cool cookies in pan for a minute or two and then use a spatula to place them on a cooling rack or plate. Recipe yields about two dozen cookies.

Gluten-free oatmeal cookies on a plate.

Ready for snacking!

Adapted from Coconut Chocolate Chip Oatmeal Cookies – © Around My Family Table.

Milo graphic

Milo says….

Maizy is SO happy we are ONE YEAR OLD! Can I have a COOKIE, too?

 

Three gluten-free coconut-lemon cookies on a dessert plate.

Gluten-free Coconut-Lemon Cookies

Holiday parties are always uncomfortable for those of us with celiac disease. How many times have you experienced that awkward moment at a party when you realize there is NOTHING on the buffet table that you can eat?

I have found that it helps me if I can bring something to the party that is gluten-free. Then I know there will be at least one thing available for me to eat. I just ask the host/hostess if I may bring a gluten-free dessert and that usually opens the door for more discussion about what other foods are being served and if I might need to bring a main dish I can eat.

Here is an easy-to-make recipe for some cookies I think will work perfectly for gluten-free party snacking.

Ingredients

  • 3/4 cups almond flour
  • 1/2 cup sorghum flour
  • 1 cup unsweetened shredded coconut (plus extra for rolling)
  • 2 tablespoons coconut flour
  • 1/4 teaspoon sea salt
  • 3 tablespoons honey
  • 2 tablespoons butter, gently melted (not hot)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest (I used dried lemon zest)
  • 1 teaspoon vanilla extract

Directions

Combine the almond flour, 1 cup shredded coconut, coconut flour, and sea salt until thoroughly mixed. I used a food processor to chop up the coconut into smaller bits then transferred it back into a mixing bowl. If you have a large food processor you can probably mix the dough it in as well.

Food processor with flour and coconut mixture inside.

I used my food processor to chop up the coconut and mix the dry ingredients.

Add the honey, coconut oil, lemon juice, lemon zest, and vanilla to the dry ingredients. Stir until dough forms.

Ball of gluten-free coconut-lemon cookie dough in a large brown mixing bowl.

I mixed in the wet and dry ingredients in a large bowl with my hands to make a nice ball of dough.

Pinch off small portions of the dough and roll into 1-inch balls. Coat the balls in the extra shredded coconut if desired. I had trouble getting the coconut to stick to the outside of the balls, so a made a small divot in the top and smashed some coconut down into it.

About two dozen cookie dough balls covered with coconut on parchment paper and baking sheet.

Coconunt-Lemon cookies on parchment paper ready to bake.

Place the dough balls on a baking sheet lined with parchment paper. Bake at 250ºF for 20 minutes. Rotate the pan halfway through the cooking time.

Baked cookies on cookie sheet surrounded by bits of toasted coconut.

The cookies didn’t spread out while baking and turned a nice golden brown.

Cool completely before serving. Store the cookies in the refrigerator in a sealed container.

Closeup of some of the cookies on the baking sheet.

Gluten-free Coconut-Lemon cookies ready to taste.

You can also enjoy these as a no-bake snack by putting the dough in the refrigerator until firm rather than baking it.

Makes about 24 cookies

Adapted from Lemon Meltaways in the Spring 2014 issue of Simply Gluten Free magazine.

 

Milo graphic

Milo says….

I don’t know what you are eating, but I WANT some!

 

Piece of German Chocolate cake on plate.

Gluten-free German Chocolate Cake

I made this cake last weekend for my friend for his birthday. I decided to make it as a pan cake instead of a layer cake. Because of that, I had to increase the cooking time to by 10 minutes. If you want to make this as a layer cake, see the original recipe instructions at PamelasProducts.com.

I wanted to try Pamela’s Artisan Flour for this recipe because I had heard it is really good – and it has sorghum flour in it!

Front of Pamela's Artisan Flour bag.

This is the flour I used for this cake.

Ingredient list from the side of the Pamela's Artisan Flour bag.

Pamela’s Artisan Flour contains a number of different kinds of flour, including sorghum flour.

I added some extra sorghum flour to compensate for my higher altitude of 3600 ft. I used these tips for adjusting recipes for high altitude baking.

This cake turned out really moist and the icing is amazing! We practically overdosed on this cake – yes, it was that good – so be careful!

Ingredients:

CAKE

  • 2 cups Pamela’s Artisan Flour Blend
  • 1 tsp baking soda
  • 1/4 tsp salt
  • German sweet chocolate, 4 oz bar
  • 1/2 cup water
  • 4 large eggs, separated
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 cup buttermilk

FROSTING

  • 12 oz. evaporated milk
  • 1-1/2 tsp vanilla
  • 4 egg yolks
  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 7 oz sweetened coconut, flaked
  • 1-1/2 cups pecans, chopped

Directions:

CAKE

Preheat oven to 350°. Spray baking pan with olive oil spray.

I used the microwave to melt the chocolate a little, added the water and stirred every 30 seconds until chocolate was melted and mixed with the water. You can also use a double boiler to melt the chocolate. Set melted chocolate mixture aside.

White bowl containing melted chocolate and water mixture.

I melted the chocolate bar in the microwave with the water in it, stirring every 30 seconds until melted.

Mix flour, soda and salt. In bowl, blend butter and sugar with a mixer until light and fluffy.

White mixing bowl containing butter and sugar creamed together.

Butter and sugar creamed together.

Add yolks, one at a time, beating after each.

White mixing bowl containing butter/sugar mixture with egg yolks mixed in.

Egg yolks are added to the butter/sugar mixture one at a time.

Add chocolate and vanilla and mix well.

Brown mixture of chocolate, butter, sugar and eggs mixed with electric mixer.

Melted chocolate is added to the butter/sugar/egg mixture and mixed thoroughly.

Add flour mixture and buttermilk alternately, beating after each addition until smooth.

Gluten-free German Chocolate cake batter in a white bowl.

The flour mixture and butter milk are added and mixed in thoroughly with the electric mixer.

Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined.

Metal mixing bowl containing whipped egg whites.

Four egg whites whipped to stiff peaks ready to fold into batter.

Pour batter into baking pan.

Cake pan containing gluten-free chocolate cake batter, ready to bake.

I used one large cake pan to make the cake instead of 3 small pans for a layer cake.

Bake for 45 minutes or until cakes springs back with a gentle touch in center. I inserted a toothpick in the center to make sure it was completely cooked in the middle. Cool completely before frosting.

Gluten-free German Chocolate cake, fresh out of the oven.

Baked cake needs to cool completely before applying icing. My cake cracked a little bit on the top, but the icing will cover that up.

FROSTING

In a medium pan whisk evaporated milk with vanilla and egg yolks until well blended. Add butter and sugar and cook on medium heat until thick and golden brown.

Metal pan containing icing ingredients cooking on the stove with wire whisk stirring.

Egg yolks, evaporated milk, butter, sugar and vanilla are cooked on the stove until thickened.

Add nuts and coconut, cool before frosting.

Icing mixture in pan on stove with pecans and coconut added.

Pecans and coconut are added to the cooked icing mixture and then cooled before icing cake.

Gluten-free German chocolate cake with coconut-pecan icing in baking pan.

I used all the coconut-pecan icing on top of the cake – Yum!

Recipe from PamelasProducts.com.

Milo graphic

Milo says….

Maizy lets me lick her plate before it goes in the dishwasher. I’m her Doggy Pre-Rinse Cycle! (UNLESS it has chocolate on it!)

Closeup of two gluten-free chocolate chip cookies on a dessert plate.

Gluten-free Chocolate Chip Cookies

The original recipe for these cookies came from Bob’s Red Mill. I thought it was funny that it says “low carb” in the recipe description. Maybe that’s a relative term …

I followed the recipe pretty closely with just a few changes. I used Earth Balance buttery baking sticks instead of butter and margarine. I used a 10 oz bag of chocolate chips instead of 8 oz. (very chocolatey!) I also added coconut, as well as walnuts.

I had never used Earth Balance before and I found that the cookies seemed a bit greasy, especially while still warm. I didn’t use parchment paper but I think it would be a good idea to use it for these cookies. The cookies fell apart when they were still warm (always have to have a taste!) but they were less fragile after they cooled.

I took some to work and everyone who tried one gave me the thumbs up. Overall, I think this is a good recipe to keep around for gluten-free snacking.

Ingredients:

  • 1-1/4 cups Sorghum Flour
  • 3/4 cup Tapioca Flour
  • 1 tsp Xanthan Gum
  • 1 Tbsp Corn Starch
  • 1 tsp Baking Soda
  • 1 cup Earth Balance buttery sticks
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar
  • 1 Egg (large)
  • 1 tsp Gluten Free Vanilla Extract
  • 8 oz Semi-Sweet Chocolate Chips * (I used Enjoy Life Mini Chips)
  • 1/2 cup walnuts – optional
  • 1/4 cup shredded coconut – optional

Directions:

Pre-heat oven to 350 degrees.

Measure dry ingredients (1 – 5) and sift them together.

Let buttery sticks soften and bring egg to room temperature.

Cream buttery baking sticks and sugars.

Add egg and vanilla and mix for 1 minute.

Add dry ingredients in three parts, mixing between additions, until all ingredients are combined.

Add chocolate chips and fold them into dough. Fold in nuts and/or coconut, if using. Chill the dough for about 30 minutes.

 

Gluten-free chocolate chip cookie dough in a white mixing bowl.

The dough was sticky, but easier to handle after chilling in the refrigerator for 30 minutes.

 

Twelve blobs of cookie dough on baking sheet.

First batch of cookies ready to bake.

Drop dough by tablespoonfuls onto parchment-lined cookie sheets. Leave enough space between cookies to allow them to spread. Bake 8 – 10 minutes.

Baked chocolate chip cookies on baking sheet. Cookies are all touching.

My first batch of cookies ran together. Maybe I made them too big?

Baked chocolate chip cookies on baking sheet.

I made the cookies a little smaller for the second batch.

Gluten-free chocolate chip cookies piled up on a plate.

Finished chocolate chip cookies ready to eat!

Recipe adapted from Bob’s Red Mill Gluten-free Chocolate Chip Cookies. bobsredmill.com

 

 

Milo graphic

Milo says….

I have a BIG stick I like to chew on in the back yard. Maizy laughs at me when I drag it around – it’s bigger than ME! Biting a stick is a good STRESS reliever!

Finished layer cake with white butter frosting applied and shredded coconut spread over the top.

Gluten-Free Coconut Layer Cake

When I was teenager, my mother used to buy these coconut layer cakes made by Pepperidge Farms (I can’t believe they still make them!). They were one of my favorite desserts and I really missed them after being diagnosed with celiac disease. When I found Karina’s recipe for a gluten-free coconut layer cake I was very excited about having this kind of treat available once again!

I made this cake over the Labor Day weekend. The only things I changed from Karina’s recipe were in the icing ingredients – I used real butter and almond milk instead of non-dairy butter and coconut milk.

My icing turned out slightly thin, so it oozed down on the sides a little bit. My cake wasn’t as pretty as Karina’s but I thought it turned out pretty well, since this is only the third time I have ever made a layer cake!

The cake was very moist and was so good I wanted to eat the whole thing at once! But I knew I would have a sugar overdose if I did that, so I took it to work with me on Tuesday to share with my co-workers. It was gone by the end of the day, so they must have enjoyed it, too!

Cakes

Ingredients:

  • 1 1/2 cups potato starch (not potato flour)
  • 1 1/2 cups sorghum flour
  • 1/2 cup organic coconut flour
  • 1 1/2 cups organic cane sugar
  • 2 teaspoons xanthan gum
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 eggs, beaten, or egg replacer
  • 1/2 cup light olive oil
  • 1 14-oz can organic light coconut milk
  • 1 teaspoon lime juice
  • 2 teaspoons vanilla extract

Instructions:

Use parchment paper to line two 9-inch round cake pans. I had never used parchment paper for baking before, so I thought this would be a good opportunity to try it out. I was very pleased with the results!

Two round cakes pans with round pieces of parchment paper in the bottom of each one.

Parchment paper in the bottom of the round pans.

Preheat the oven to 350ºF.

Mix the flours and dry ingredients in a large mixing bowl.

Add eggs, oil, coconut milk, lime juice and vanilla. Mix until smooth – I used a hand mixer. The batter was very thick and sticky and wanted to crawl up the beaters. I had to be careful not to push the beaters directly down into the batter, keeping to the sides of the bowl.

large brown mixing bowl with cake batter and beaters.

The batter was very thick and sticky.

 

Close up of mixer beaters with cake batter on them. Some of the batter has gone above the main part of the beaters.

The batter was so sticky it wanted to climb up the beaters.

Spoon the cake batter into the two prepared cake pans. I used a large spoon to spread the batter out to the edges of the pans.

Sticky cake batter sitting in the middle of round cake pan.

The batter was so thick it didn’t spread out when I put it in the pan.

 

Cake batter in round baking pan spread out to edges of pan.

I used a large spoon to spread the batter out to the edges of the pan.

Place cakes in the center of the oven, side by side and bake for 33 minutes, until firm and springy. A toothpick inserted into the center should come out clean. Allow the cakes to cool completely before frosting.

Two golden, round cakes cooling in the baking pans.

Baked cakes fresh out of the oven.

 

Close up of cooked coconut cake in baking pan - the surface is wavy.

As the cakes began to cool there were sunken areas across the top, but it didn’t seem to effect the levelness of the layers when stacked.

Frosting

Ingredients:

  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar
  • 1/4 cup almond milk, a little at a time
  • Flaked, sweetened coconut for topping

Instructions:

Cream the butter and vanilla with a mixer. Add in the powdered sugar and less than half the almond milk, and mix until smooth. Slowly add the remaining milk, a little at a time, mixing after each addition, until the icing is smooth and creamy.

White mixing bowl with creamy butter mixed up in the bottom.

While the cakes were baking I mixed up the icing.

Icing the Cake:

After the cakes are completely cool, remove one from the pan and peel off the parchment paper. Top side down, center the first layer on a plate.

Bottom layer cake turned out of pan onto a plate.

The bottom layer came out of the pan perfectly and the parchment paper peeled off nicely without any major divots.

Place about ¾ cup of the icing in a bowl and mix with some of the flaked coconut. Cover bottom layer of cake with the mixture.

Bottom layer of cake with coconut icing spread over it.

I mixed a little coconut in part of the icing to use on the bottom layer.

Carefully remove second cake layer from pan and place on top of the bottom layer.

Plate with both layers of cake, icing in between - no icing on outside yet.

The top layer came out easily without cracking and fit nicely on the bottom.

Spoon out about a cup of icing and spread evenly over the top of the cake. Carefully spread frosting over the sides of the cake as evenly as possible. Spread flaked coconut over the top.

Finished layer cake with white butter frosting applied and shredded coconut spread over the top.

Allow the icing to set before cutting. The cake can be wrapped and frozen for serving at a later time, if you wish.

Makes one 9-inch layer cake.

Recipe Source: glutenfreegoddess.blogspot.com by Karina Allrich

 

Milo graphic

Milo says….

Maizy won’t let me eat anything with SUGAR in it because it makes me chase my tail. I bet if Maizy had a TAIL she wouldn’t be able to eat sugar either!

Sorghum Carrot Quinoa Bars on plate

Sorghum Carrot Quinoa Bars

I was reading an article the other day about using pureed avocado to replace the fat in gluten-free baked goods. It’s supposed to help the batter retain moisture and stick together better. I decided to give it a try with this recipe. I replaced part of the coconut oil with avocado. You can’t taste it at all and they turned out really moist and not crumbly. I used about 2/3 of a large avocado, but I think I could have used the whole thing.

These bars are great for breakfast! I didn’t put frosting on them, but there is a link below to Karina’s cream cheese icing if you want to frost them. (Karina’s photos are always so lovely!) I also added a handful of coconut because I had some and it sounded good to me.

Ingredients:

  • 1 cup sorghum flour
  • 1 cup quinoa flakes
  • 1/2 cup potato starch or tapioca starch
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1 cup light brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/4 cup coconut oil, melted
  • 1/2 cup pureed avocado
  • 3 free-range organic eggs, beaten or Ener-G Egg Replacer
  • 1/4 cup pure maple syrup
  • 1 tablespoon vanilla
  • 1 teaspoon lemon juice

Stir-ins:

  • 1 cup grated carrots
  • 3/4 cup chopped walnuts (or raisins)

I added about 1/3 cup of coconut with the walnuts and left out the raisins.

Instructions:

Preheat the oven to 350º F. Line a 9×12-inch baking pan with parchment. (I never use parchment. I just spray the baking dish with non-stick olive oil spray.) In a mixing bowl, whisk together the flours and dry ingredients. Add in the melted coconut oil, avocado, eggs or egg replacer, maple syrup, vanilla and lemon juice. Beat until the batter is smooth and sticky. Stir in the grated carrots and chopped walnuts. (I added coconut, too.)

Sorghum carrot quinoa batter in a brown bowl with spoon sticking out.

The batter is thick enough to hold up a spoon.

Spread the batter evenly in the baking pan. Bake in the center of the oven for about 22 minutes until firm to the touch.

Sorghum Carrot Quinoa Bars - Fresh Out of Oven in glass baking dish

Fresh out of the oven.

Cool on a wire rack. Frost with vegan cream cheese icing- find Karina’s Maple Cream Cheese Icing recipe here. Chill frosted bars before wrapping, to set the icing. These freeze beautifully. Remove wrap before defrosting to keep the icing from sticking. Makes 24 small bars.

Recipe Source: Karina Allrich, glutenfreegoddess.blogspot.com

 

Milo graphic

Milo says….

The wind blew my Frisbee over the fence, but Maizy went and got it. I would like to BITE the wind and I think Maizy would, too!