Gluten-Free in Five Minutes (24 page)

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Authors: Roben Ryberg

BOOK: Gluten-Free in Five Minutes
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Although I love an entire pan of these treats,
this recipe provides a treat with portion control.
½ tablespoon butter
3 large marshmallows
¾ cup gluten-free crispy rice cereal
1. In small microwave-safe cup or bowl, combine butter and marshmallows.
2. Microwave for approximately 30 seconds, until quite melted.
3. Stir well.
4. Add cereal and stir well to combine.
5. Spray ramekin or other small serving dish with nonstick spray.
6. Press mixture into ramekin and cool.
Gingerbread
(brown rice flour or white rice flour) SERVES 2
I suggest using dark brown sugar in this recipe if you have it.
It provides a slightly darker color, which just seems right. Despite the
seemingly large amount of ginger, this is a mildly spiced gingerbread.
Although I prefer my gingerbread without icing, the vanilla icing in
Chapter 10 would be a nice addition if you have a sweet tooth.
1 egg
1 tablespoon canola oil
2½ tablespoons applesauce
teaspoon salt
3 tablespoons plus 1 teaspoon brown or white rice flour
½ teaspoon baking powder
1 tablespoon brown sugar
¼ teaspoon ginger
⅛ teaspoon cinnamon
Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Bread will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Oatmeal Snacking Cake
(brown rice flour) SERVES 2
This recipe is based upon a very old oatmeal cake recipe. It needs no adornment,
though it is very good with cream cheese or vanilla icing (see Chapter 10).
1 egg
1 tablespoon plus 1 teaspoon canola oil
3 tablespoons applesauce
teaspoon salt
2 tablespoons brown rice flour
¼ cup gluten-free oatmeal
⅛ teaspoon baking soda
1½ tablespoons brown sugar
2 tablespoons raisins, chopped
2 tablespoons chopped pecans
¼ teaspoon pumpkin pie spice
Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Oatmeal Snacking Cake
(sorghum flour) SERVES 2
I normally pair regular sugar with sorghum, but here I opted for brown sugar
for a fuller flavored cake. Nuts would be a nice addition if you like.
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce rounded
teaspoon salt
2½ tablespoons sorghum flour
¼ cup gluten-free oatmeal
½ teaspoon baking powder
1½ tablespoons brown sugar
2 tablespoons mini chocolate chips
2 tablespoons chopped pecans (optional)
⅛ teaspoon vanilla
Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
Peanut Butter Bars
(brown rice flour) SERVES 2
If you are a peanut butter fan, you will like this cookie bar!
The chocolate chips melt into an awesome topping.
1 egg
2 teaspoons canola oil
1 tablespoon applesauce
teaspoon salt
1 tablespoon brown rice flour
1½ tablespoons peanut butter
2 tablespoons sugar
⅛ teaspoon vanilla
TOPPING:
 
2 tablespoons mini chocolate chips
Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes.
6. Immediately sprinkle 2 tablespoons of mini chocolate chips on top and allow to melt (melts faster if covered), then spread.
7. Gently remove from dish and cool.
Peanut Butter Bars
(sorghum flour) SERVES 2

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