Birthday sweets!

[rootofnewt]

So, I made these tonight. Boy's birthday is tomorrow and he needs sweets that aren't so sweet. These should be fit for most diabetics and hypoglycemics, when eaten in moderation.


GF PUMPKIN COOKIES
Categories: Allergy, Diabetic, Rice, Cooky/bars
Yield: 36 servings

1 ts Baking soda
1 ts Baking powder (GF)
1 ts Cinnamon
1 c Rice flour
3/4 c Potato starch flour
1/2 c Shortening
3/4 c White sugar
1 ts Vanilla
1 c Pumpkin
1/2 c Nuts

Preheat oven to 350 F. Sift dry ingredients together. Cream shortening and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat until smooth. Shape cookies into 1" balls and place on a greased cookie sheet. Press flat with fork. Bake for 9 to 12 minutes.

1 cookie - 1 fruit/vegetable choice, 1 fat
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.


Anyhow, they're quite good. I used brown rice flour, so they're the tiniest bit gritty, but it's not really noticeable since the cookies are scarved down very quickly. They're light, crumbly, and melt in one's mouth. I'll add more spices next time. I used pecans, which are so tasty.

Tomorrow, I'm going to bake a cake, too.

Classic Almond Flour Pound Cake

Ingredients:
1/2 cup butter (1 stick) softened at room temperature
1/2 cup full fat cream cheese
1 cup Splenda
5 large eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream butter, cream cheese and Splenda together, mixing well. Add eggs, one at a time, beating well after each. In a separate bowl, mix almond flour with baking powder. Add egg/butter mixture to flour a little at a time while beating. Add lemon and vanilla extracts.

Pour into greased 9"-10" Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

You can change flavors for this cake by using different extract flavors and even food color if you like!

Makes 12 servings. 6.1 net grams of carbohydrate per serving.


Normally, I won't bake with sweeteners. It's boy's birthday, though, and Splenda isn't evil or nasty like some sweeteners. I think he'll enjoy it.

Comments

[jurisenpai.livejournal.com]

Mmm! I'm sure both are delicious!:)

[kesara.livejournal.com]

mmmm... tasty! thanks for the recipes; I've been craving pumpkin bars and almost made crustless pie instead because I screwed up my last gf baking experience. :) I'll definitely have to try both of these recipes; they look tasty.

I've had better experience using nut flours like almond or pistachio; I've had difficulty with my rice flour blends... I've got rice flour and potato starch, so I'll give the pumpkin cookies a shot. :)

[krasota.livejournal.com]

He's very happy with both dishes. The cookies are great--just shared them with our piano tuner and his wife. We shared them with other folks, too.

The cake is quite yummy and boy is exceedingly happy to have a cake he can eat without remorse.

:)

[iliadawry.livejournal.com]

I wandered over here from hip_domestics when you mentioned GF recipes. My best friend (who lives far away but is moving closer) is a celiac, and I want to be able to bake things for her, so this is very helpful! Thanks!

[(Anonymous)]

No problem! :) Both recipes turned out quite well.