So much for dieting!

Gluten-free Dairy-free Spiced Persimmon Cookie Recipe Dessert  Alternative Grains  American

Ingredients 1 cup peeled persimmon, pureed 1 teaspoon baking soda 1 cup +2 tablespoons brown rice flour(or sorghum) 1/2 cup almond flour 1/2 cup +2 tablespoons tapioca starch 1/2 cup brown sugar (or coconut sugar) 1/2 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 tsp salt 1 beaten egg 1 cup chopped pecans or walnuts 1 cup raisins 1/2 cup melted palm oil shortening, vegan margarine or butter (I used shortening) Directions Preheat oven to 375F. Cover a baking sheet with parchment paper and reserve. Whisk your baking soda into the persimmon puree and reserve. Combine your dry ingredients from brown rice flour through spices and salt. Stir in persimmmon puree. Fold in your beaten egg and then your nuts and raisins. Pour the melted shortening over the dough and stir to combine. Scoop out small spoonfuls of dough (a full regular spoon or a scant tablespoon works well) onto your prepared baking sheet. Bake for 12 minutes or until cookies are baked but still slightly soft. They are very tender when first baked but firm up as they cool. Notes I used about 2 ripe hachiya persimmons for this recipe but I think any nicely ripened persimmon would work. The pictured cookies were frozen first, and then baked. The first time around, I used the room temperature dough and they spread out more, which looks a bit prettier. Either way they taste great! You can freeze the dough and bake later in a preheated oven at 375F. Just add a few minutes on to the baking time. I usually throw my dough into a quart ziploc freezer bag and label with baking instructions and recipe title. However, when you cut off the cookies you get funny block-shaped cookies then. I recommend you freeze them in a tube shape or freeze them on wax paper in spoonfuls just how you’d like to bake them for the prettiest cookies. Freezing cookie dough gets rid of some of the graininess of gluten-free flour and also results in a fatter cookie. This recipe is also good baked straight out of the bowl, but we like the flexibility of freezing the leftovers so we can have fresh cookies any time we want.

Rating:  9 Original Source:  Inspired by online gluten recipes but my original creation. Please do not replicate without my permission. Recipe ID:  1581 Added:  December 3, 2011 Last Modified:  December 4, 2011

Other interesting tomato tarts (not Gluten-free)
David Lebovitz’s Savory French Tomato Tart Recipe
101 Cookbooks Savory Fresh Heirloom Tomato Tart in a Parmesan crust
Savory Cheesy Tomato Tart
Tomato Tarte Tatin

And now, the promised Tart, Pie, Crisp, and Cobbler Linky for GLUTEN-FREE recipes. If you have a related recipe that is NOT gluten-free, you can share in comments, but let us leave Mr. Linky for the gluten-free recipes.

Rules: Please link only to Gluten-free Recipes for Pies, Tarts, Crisps or Cobblers. Also, provide a link back to this carnival page on your submitted recipe post so people can find us and add more yummy recipe links! Thanks and I can’t wait to see what you share.

Gluten-free Sweet Tomato Tart Breakfast  Dessert  Alternative Grains  Vegetables  European

Ingredients Tarts (makes one large or 5 or 6 small tarts) 3/4 cup sorghum flour 1/2 cup tapioca starch 1/4 cup potato starch 1/2 c. confectioners’ sugar 1/4 tsp. salt 9 Tb. cold unsalted butter, cut into small pieces 1 large egg yolk, whisked lightly Cream cheese layer: 1/2 package (4 oz) cream cheese or possibly creme fraiche (only if using very soft, runny tomato jam) 1/2 tsp. lemon zest dash vanilla 1 tsp. powdered sugar (or more to taste) Sweet Tomato Jam (see notes for the recipe I used) Directions Butter 5 small tart pans OR 1 large tart pan and reserve. Combine flours, sugar, and salt for tart in a food processor and blend to combine.Add your buter and pulse until it is evenly distributed. Add your egg yolk and process until you have smooth dough. Divide into 5 or 6 sections if doing mini-tart option and drop each section into a tart pan. Press out into a tart crust using your fingers, making sure to come up the edges and leave a depression in the middle for the filling. Place in freezer for 30 minutes. After 30 minutes, Cut out circles of aluminum foil (or parchment paper) for the center of each mini tart. Butter them and place them in the center of each tart. I used aluminum foil but it stuck a little and didn’t leave a pretty, smooth bottom for the tarts, so I’d use parchment next time. Bake on 350 for 15-20 minutes or until lightly brown, and then GENTLY remove your foil or parchment circles and bake another 5-10 minutes or until golden. Cool and reserve for use later. I made them the night before assembling. You should put your filling in just prior to serving or the crust could become soggy. Whip together cream cheese layer ingredients and reserve. To assemble, put a layer of the cream cheese in the tart and then gently cover with a layer of tomato jam. Enjoy! Notes Tomato jam for 2-3 small tarts 3 heirloom organic tomatoes (small varieties are fun to combine with larger varieties, just slice in half and roast before adding to preserve shape) 1/4 cup water 2/3 cup sugar dash vanilla 3 tomatoes, either diced or with 1 diced and reserved, and the rest thinly sliced and roasted on 250f for as long as you can stand it. For me, it was about 2 hours. Then bring your water and sugar to a boil and add all of your tomatoes (1 fresh and 2 roasted, or all fresh). Lower heat and simmer for 30 minutes or until thickened but still spreadable.

Rating:  6 Original Source:  The contents of my brain, a work-in-progress. Please do not replicate without my permission. Recipe ID:  1563 Added:  July 22, 2011 Last Modified:  July 22, 2011

This recipe shared with Diane’s Real Food Weekly Roundup

Coconut Sugar Sweetened Apricot Cobbler Dessert  Alternative Grains  American

Ingredients 1/2 C coconut sugar or regular white sugar (add more if your apricots are under-ripe) 6 C fresh apricots 3 tbsp. cornstarch or arrowroot starch 1 tbsp. butter or vegan margarine (optional) 1 tsp. almond flavoring 1/2 tsp. vanilla 3/4 C sorghum flour 1/4 C potato starch, arrowroot or corn starch 1/2 C tapioca starch 1 1/2 tbs coconut sugar or regular white sugar 1/2 tsp salt 2 1/4 tsp baking powder 5 tbsp. palm oil shortening 1/2 C milk (dairy-free milk is fine) coconut sugar or raw sugar for garnish Directions Get a deep, ceramic pie pan out of the cupboard and preheat oven to 350F. Pit your apricots and cut into bit sized wedges and place into a large mixing bowl. Sprinkle with cornstarch, flavoring and sugar and fold in so they are evenly distributed. Melt your butter or margarine and gently fold into the apricot mixture. Reserve. If you like you can pour this apricot mixture into your pie pan and use the bowl for the cobbler. Combine your flours, starches, sugar, salt and baking powder in a bowl. Cut in your palm oil shortening with a fork, pastry cutter, or (my personal favorite) your fingers. When the shortening has been worked into the flour and you have a crumbly texture of dough, fold in your milk. Spoon your biscuit mixture on top of the apricots in your pie pan, sprinkle the top with coconut sugar or raw sugar for sparkle, and bake at 350f for around 35 minutes or until cobbler turns a light golden brown and seems firm on top. Enjoy with a dairy-free vanilla ice cream or plain. Delicious! Notes Cobbler runnier than you like? Store it in the refrigerator and the filling will set up.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1561 Added:  July 14, 2011 Last Modified:  July 20, 2011

I was inspired to make these cobblers because for the first time, we are living in our own home with a proper yard that came with proper fruit trees. To be specific, we have productive avocado, apple, cherry, plum, and apricot trees, with a persimmon tree dipping in over the neighbor’s fence for good measure. Right now the apricot and plum trees are covered in fruit, and we are scrambling to find ways to eat them up before time re-claims them for the compost. I’d never had plum cobbler before, but when my Mother mentioned that she’d once had some, I was intrigued. The resulting recipe made my mouth very happy, especially paired with some vanilla ice cream. One note, though. No matter how much you want cobbler, you definitely want to wait until the fruit is fully ripe. I like a tart plum for snacking, especially in preference to a mushy, over-ripe one, but for cobbler, you really want to harness the natural sweetness of the fruit so you don’t have to dip too heavily into the sugar jar to compensate. My plums were a tad under-ripe. I’ve learned my lesson, and next time I’ll use only ripe, sweet, toothsome fruits.

Baby Yum and I recently celebrated our birthdays in a joint, gluten-free birthday party ladybug-themed feast with a ladybug pinata, butterfly and black and red polka dotted balloons and of course, more food than you would think could fit on one (ok, two) tables. It was lovely and I hope to share pictures soon. I got a new camera for said birthday (the Nikon D5000). Thanks, kisses and loves to all of you for your patience while I befriend my new camera. Who knew light could be so much fun (and so challenging!)

Gluten-Free Plum Cobbler with Pamela’s Baking Mix Dessert  Alternative Grains  American

Ingredients 3/4 cup white sugar* 4 cups fresh plums, pitted and sliced into wedges 1 tsp vanilla extract 2 Tbsp corn starch 1/4 teaspoon ground nutmeg, cloves, and allspice 1 1/2 C Pamela’s Baking and Pancake Mix 1/3 cup milk 1/4 C granulated sugar 1/4 C melted butter or margarine 1 tbsp. raw sugar Directions Take a deep pie pan or 2 Q. casserole dish and preheat oven to 350F. Combine your plums, sugar, vanilla, corn starch and spices in a large bowl. If you like you can then fill your pie pan or casserole dish and use it for your biscuit topping. Combine your Baking mix, sugar, and melted butter or margarine in a bowl and stir together. Fold your milk in gently. Use a large serving spoon to drop the dough on top of your plum mixture. Cover the surface but leave a little space around the edges. Sprinkle with your raw sugar for some pretty baking sparkle and bake at 350f for around 35 minutes or until lightly browned and firm on top. Serve with your favorite vanilla ice cream or enjoy plain. Yum! Notes *I actually used 1/2 cup sugar, but the DH said it was too tart. Our plums were a little under-ripe, so we needed the 3/4 cup. Your mileage may vary.

Rating:  8 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1562 Added:  July 14, 2011 Last Modified:  July 14, 2011

Looking for more gluten-free cookie recipes? Try these:
gluten-free cookie roundup
Grain-free coconut raisin cookie recipe
Stevia Sweetened Sugar Cookie Recipe
Rosemary Lime Cookie Recipe
Gluten-free Dairy-free Thin Mint Cookie Recipe
Chocolate Peppermint Cookie Recipe
Soft Molasses Vegan Cookie Recipe
Coyote Cookie Bar Freezer Fudge Recipe
Chocolate Frosted Coconut Cokie Recipe
gluten-free cookie smores recipe
Cocoa Bean Cookie Truffles
Grain free Chocolate Raisin Rum Cookie Recipe
Dairy-free Peanut Butter Chocolate Thumbprint Macaroon Cookie Recipe

This recipe was shared with Gluten-free Wednesdays and Real Food Weekly

Carrot Raisin Un-Oatmeal Gluten-free Cookie Recipe Dessert  Alternative Grains  American

Ingredients 1/2 cup + 1 tbsp Earth Balance Margarine (or oil) – chilled 1/3 cup brown sugar 1/2 cup + 2 tbsp. sugar 1/2 tsp. lemon, lime, or orange zest 2 tsp. gluten-free vanilla (I use Costco’s Kirkland) 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp cloves 1/4 tsp. allspice 1/2 tsp. salt 1/3 cup unsweetened non-dairy milk (I used soy, but you could use almond or hemp milk as well) 1 tbsp +1 tsp. ground flaxseed 3/4 cup sorghum flour 1/4 cup brown rice flour (or millet, or additional sorghum) 1/2 cup tapioca starch flour 1/4 cup arrowroot starch flour 1 1/4 tsp baking powder 1 cup shredded carrots 1 cup raisins 1/2 cup shredded coconut (or coconut flakes if you have them) 3/4 cup slivered blanched almonds, broken up a bit (I use Trader joe’s brand) Directions Prepare cookie sheet with parchment paper and preheat oven to 375F. Combine margarine and both sugars in a bowl and mix until you have a creamy texture. Either a hand-held mixer or standing mixer works well, but you could do it by hand if you like that sort of thing. I’m lazy. Add your zest, vanilla, spices and salt and mix again. Combine your non-dairy milk with ground flaxseed in a blender or small food processor bowl. If you have sweetened or flavored milk you may wish to decrease the sugar and possibly vanilla in the overall recipe, to taste. Process or blend the mixture until it is smooth and has a slimy texture. Add your flax egg to the margarine and sugar mixture and mix it all together. Meanwhile, combine your flours and baking powder in a sifting cup and sift into the mixing bowl with your flax egg, sugar, and margarine. Fold together and add carrots, coconut, almonds, and raisins, folding in one last time. Drop tablespoons of dough in round 1 or 1 1/4 inch cookies onto your parchment paper covered cookie sheets about 2 inches apart. Smooth tops of cookies if necessary and bake for 15-20 minutes, or until they start to brown on the edges and the top is firm. Cool on parchment paper for 10 minutes before removing to a cooling rack. Makes 2 large sheets of cookies and a few extras. Enjoy with some nondairy milk!

Rating:  9 Original Source:  Inspired by Isa Moskowitz but my own original creation. Please do not replicate without permission. Recipe ID:  1558 Added:  June 7, 2011 Last Modified:  June 7, 2011

I was very happy to get permission to share the lime cupcakes with you here. I hope you enjoy them, and enjoy Elana’s cookbooks as much as I do. I’ve been baking gluten-free my entire life, and I’m used to shuffling canisters of gluten-free flours out of the pantry, but baking from her books is like taking a vacation from being gluten-free. Just one (or at most two) flours and basic, whole ingredients, and you have a great tasting, quality recipe. If I hadn’t made her recipes myself, I’m not sure I’d believe it.

You’ll need these ingredients… especially if you win the extra copy of Elana’s book I’ll be giving away on Facebook at the Book of Yum Page!

Want more?
Shirley of Gluten-free Easily made her Marble Cupcakes
Kim of Cook it Allergy-free made many of Elana’s sweet cupcakes, a savory cupcake and also the lime cupcake!
Heidi of Adventures of a Gluten-free Mom also tried Elana’s lime cupcakes! (Great minds think alike, I guess!)

*All photographs from the House of Yum except of course for the cookbook cover.

Lime Cupcakes

Ingredients Makes 10 Sweetness: Medium 1/2 cup coconut flour 1/2 cup blanched almond flour 1/2 teaspoon sea salt 1/4 teaspoon baking soda 3 large eggs 1/2 cup grapeseed oil 1/2 cup agave nectar 2 tablespoons firmly packed lime zest, plus more to decorate (about 3 limes) Directions Preheat the oven to 350°F. Line 10 muffin cups with paper liners. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined. Scoop 1/4 cup of batter into each prepared muffin cup. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve. Notes Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Rating:  9 Original Source:  Reprinted with permission, see Notes. Recipe ID:  1549 Added:  April 27, 2011 Last Modified:  April 27, 2011

Cream Cheese Lime Frosting Sauces & Condiments  Dairy  American

Ingredients 1 package lowfat cream cheese (for dairy free, you can try Tofutti Better than Cream Cheese) 1/2 to 1 cup powdered sugar (*start with 1/4 cup and keep adding to taste) 1/2 tsp. vanilla one half of a small lime, juiced (or less, to taste) 1/2 tsp lime zest Directions Put your cream cheese in a microwave safe bowl and microwave briefly until soft enough to stir. Add vanilla and begin adding powdered sugar to taste, whipping together with a standing or hand-held mixer. Add a dash of lime juice and your lime zest to the mixer and combine thoroughly. Taste and add more if needed. It will be too soft and runny for frosting at this point, so put in a freezer safe ziploc bag and chill in refrigerator until it is thick enough to frost with (at least 30 minutes).

Rating:  7 Original Source:  My husband whipped this up to accompany Elana’s Lime Cupcakes. Entirely his own creation; please do not replicate without permission. Recipe ID:  1550 Added:  April 27, 2011 Last Modified:  April 27, 2011

They now have more vegan gluten-free breads than ever! These breads are dairy-free, egg-free, nut-free, and soy-free:
- rustic long baguette
- 2pk baguettes
- sandwich bread
- cinnamon raisin bread
- 6pk dinner rolls

The little kid in me loves their “Polar Bear”, a cream filled counterpart to the Twinkie. Don’t laugh! I was diagnosed at three and don’t remember ever having a Twinkie- these lightly orange flavored cupcakes may be very bad for me, but they taste so good! Those who miss Ho-Ho’s or Ding Dong’s will love their Penguino, a chocolate cupcake filled with cream that my DH says tastes just like its gluten counterpart. He loves them! (I don’t care for chocolate cake, but I’m weird like that.)

The grown-up in me adores Patti for developing a gluten-free veggie burger option with their new beetloaf sandwich. I’ve never had a beet-based veggie “burger” before! Paired with their amazing sandwich rolls, and with a side of cabbage salad, this burger made my mouth very happy. Baby Yum even got in on the action! The burger contains egg so is not vegan, but it is dairy and nut free. Next time I must also try their panini, but my stomach is only so big. If only Mariposa were closer!

Other standout savory options at their bakery include a cheese quiche, cheese or butternut squash ravioli, and gnocchi. And thank goodness they still have their nutmeal cookies, which I am personally obsessed with. Every time I go, I pick up at least five, and jealously hoard them from my husband. They also have new gluten-free pop tarts that are truly a thing of beauty. The flavor of the crust somehow didn’t appeal to me, but the texture was excellent and the novelty of it kept me entertained. I still am kicking myself for not trying their gorgeous apple galette, but I had already racked up quite a bill and had a hard time justifying the purchase. What’s your favorite Mariposa gluten-free product?

The bakers at this little bakery are baking their hearts out for their gluten-free clientele and it makes me so happy to see what a huge success they’ve become. At our last visit, almost every table was full. A college student was sitting studying and enjoying coffee and gluten-free food, girlfriends were gabbing and sharing yummy gluten-free sweets, a gluten-free grandmother was sharing food with her family, and we sat at a table with Baby Yum in a highchair and fed her bites of Mommy’s veggie burger. I looked around the room and thought that this was the perfect place to spend a Saturday afternoon. It can’t get much better than this warm, comfortable place with safe food where gluten-free folks can come and relax with their family and enjoy a delicious lunch just like any other family on a Saturday afternoon.

*If you can’t make it to Oakland, Mariposa has a permanent booth at the Ferry Building in downtown San Francisco as well as a new booth at the Palo Alto Farmer’s Market on California Avenue or at their booth at the San Rafael Farmer’s Market- both on Sundays.

Another recent review of Mariposa Bakery

Scream Sorbet
5030 Telegraph Ave,
Oakland
Tuesday through Sunday, 12pm – 9pm
(510) 394-5030

While I know it is hard to avoid absolutely stuffing yourself at Mariposa (maybe this is just my problem), I would like to recommend that you save a little room in your stomach for the absolutely best dairy-free sorbet I’ve ever had in my life. Scream Sorbet began offering their divine flavors at local Bay Area Farmer’s Markets some time ago. I became completely obsessed with them when I was on my every-allergen-free diet for breastfeeding. When I couldn’t have much else, I could still indulge in some farmer’s market fresh flavors of sorbet. A few flavors contain dairy, and some flavors contain nuts. There are plenty of vegetable or fruit-based flavors that should be gluten-free and allergen-free!

Their mission statement:
“Each week, we walk our 27 farmers’ markets in search of the best local, organic, and seasonal produce available, head back to our lab to experiment, and then finish by making our sorbet one quart at a time the evening before every market. We want our sorbet to taste exactly like the fantastic ingredients that go into it.”

Their sorbet really does taste just like the fresh ingredients they use, in the most unexpected ways. I was especially excited when they had one of their dairy-free chocolate flavors like coconut milk-chocolate. Mint-lime sorbet or one of the fresh fruit flavors are fabulous as well. If you can tolerate nuts, their macadamia vanilla or pistachio are probably my hands down favorite flavors. In fact, I like pretty much all of their flavors for their creativity. If you’ve always wanted to try snap pea sorbet, chipotle chocolate sorbet, popcorn sorbet, coconut thai basil or coconut kale sorbet, this is the place for you. Some of their more outrageous flavors may be a bit much, but they are all fun to try and you may be surprised at how palatable an unexpected combination of ingredients can be.

When I planned a trip to Oakland to visit Mariposa, I knew I had to visit the new Scream Sorbet storefront, which is just down the street from Mariposa. Literally. Look at the address! It was fun to see their dreams of a retail shop finally come to fruition, and I loved the cool, friendly coffeehouse vibe of the place. I never thought I liked sorbet until I had Scream Sorbet, and now I can’t get enough of the stuff! I hope you enjoy them as much as I do. What is your favorite Scream Sorbet flavor? Mine changes almost every week!

If you can’t make it to Oakland, you can enjoy Scream Sorbet at Bay Area Farmer’s Markets including the Mountain View Farmer’s Market, Palo Alto Farmer’s Market, and the San Francisco Ferry Building Farmer’s Market.

Other fun gluten-free friendly destinations in the Oakland/Berkeley area include the Berkeley Bowl Health Food Store, as well as Cafe Gratitude in Berkeley. What are your favorite Gluten-free spots in the Oakland/ Berkeley area?