Category Archives: Desserts


Wow, I LOVE this idea for sugar-free (well except for natural fruit sugar), all natural fruit popsicles by Kelly at The Spunky Coconut!  Go here to see her recipe!


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Today, I made frugal apple crisp and applesauce.  There is a trick to this apple crisp.  Apple prices are rising all the time, and right now garden vegetables are plentiful, so thanks to Bette Hagman’s cookbook The Gluten Free Gourmet Cooks Fast and Healthy, I was given the idea to use zucchini.  Yes, zucchini!  It is one of those foods, kind of like tofu, that picks up the flavors of whatever it is cooked with.  I have modified Bette’s original recipe. Here is what I do:

1) Find a zucchini.  Preferably one that has been hiding and got missed, and consequently is pretty big and not very well suited for other recipes.  You can usually find any size zucchini at a farm market for around $0.50 this time of year, if you don’t have your own garden.  Slice it into quarters, or eighths, depending on size.  Scoop out all the seeds inside.  You just want the harder outside meat of the zucchini.  Slice each section into thin slices. These will actually look somewhat like thin apple slices.  You want about 2 quarts (a REALLY big zucchini might give you a double recipe).

2) Slice 3-4 apples and add to the zucchini.  Tart ones are the best at transferring the flavor to the zucchini.

3) Put the zucchini and apples in a large pot (VERY large if you are doubling the recipe), and add the following:

  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1-1/2 cups sugar (I actually used 1 cup sugar and 1/2 cup Xylitol – better for the blood sugar)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch of salt
Mix all together.
4) Bring to a boil.  Then turn heat to medium-low and allow to simmer until the zucchini becomes translucent and soft, and tastes like apple!
This recipe makes enough for one good-sized pan of apple crisp.  I used about an 8 x 11 pan.  You can freeze the apple/zucchini filling portion easily if not using right away.  Pour the filling into the pan.
5) To make the topping, mix together:
  • 2/3 cup brown sugar
  • 1/3 cup Gluten Free Flour Mix
  • 2-3 tablespoons butter or margarine
  • You can also add in 1/2 cup chopped nuts if you want
6) Bake at 350 degrees for 30 minutes.
7) Serve with vanilla ice cream if you want, that made it extra good!
Here’s our finished product (half eaten already!)
I know, you probably don’t believe it’s that good, but believe me, I have had my daughter’s friends over and served this, and those 5 kids were literally fighting over zucchini!
While I was cutting up apples anyway, I cut up about 10 more (I got about 7 pounds at BB’s Grocery Outlet for $0.49/pound), and threw them in the crockpot.  Add in a little cinnamon and 1/4 cup of water, turn to low, and about 6 hours later you’ll have applesauce!  You can either throw it in the blender to make it really fine, or mash it by hand for thick and chunky applesauce.

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All right folks, for those of you longing for a moist, delicious, LOW CARB, GLUTEN FREE cupcake, here it is!  After my daughter was diagnosed with CD, I learned to make these, and my husband actually asked me (BEFORE his diagnosis) to make them rather than regular cupcakes made from wheat.  He liked them better!  The coconut oil, flour, and milk are essentially to this recipe.  You can get coconut oil pretty much anywhere, Wal-Mart, Amazon, any grocery store, although it is a bit pricey.  I use gift cards to get free stuff on Amazon.  The cheapest coconut oil I have found is LouAna at Wal-Mart.  Probably not the highest quality, but it sure makes this recipe well!  Coconut flour I buy in bulk on Amazon.  For coconut milk, check the ethnic section of your grocery store!  INCIDENTALLY, THESE ARE ALSO DAIRY FREE!


6 T coconut oil

1/2 cup cocoa powder

4 tablespoons coconut milk (or a little more for added moisture)

6 eggs

1-1/2 cups sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup coconut flour

1/2 teaspoon baking powder


Mix together coconut oil and cocoa powder.  You may need to warm the oil on the stove or in the microwave.  I just warm them together on the stove top.  Allow to cool slightly.

In large mixing bowl, mix together coconut milk, eggs, sugar, salt, and vanilla for about a minute on medium, until well blended.  Mix in the coconut oil/cocoa powder mixture.  In a separate dry bowl, sift the coconut flour and baking powder together.  Add mixture to batter and mix well, until all lumps disappear.  Grease a dozen muffin cups (yes, you do need to grease the cups that are already non-stick).  I put them in my pan and then just give them a light dusting of non-stick spray.  Bake at 400 degrees for 15 minutes.  After that, watch them, as they burn easily.  Use a cake tester, and as soon as they are done in the middle, pull them out.

Allow to cool, then frost.  We use my mom’s buttercream frosting, SO good.  It has spoiled us for any of that storebought junk, and we always know it’s GF, too!

Mix together 1 pound of confectioner’s sugar, a teaspoon of vanilla, a few tablespoons of milk (or coconut milk if dairy free), and 1/2 cup butter (or soy margarine or butter-flavored Crisco if dairy-free).  Add a little more milk to get the right texture.

I promise, this one won’t disappoint!

Oh, and these freeze beautifully!

Cupcake portion of recipe adapted from Cooking with Coconut Flour by Bruce Fife.

Frosting recipe is from my mother.  Thanks, Mom!


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There are many, MANY recipes out there for PB/chocolate chip cookies, even quite a few for gluten free ones!  However, none compares to this easy recipe that we can adapt to what we have on hand.

We hand-mix together the following:

1 cup peanut butter (both chunky and creamy work great!!)

1 cup sugar

2 eggs

Then stir in 2 cups semi-sweet chocolate chips*

Preheat oven to 350.  Mix ingredients.  Drop by teaspoonfuls onto a baking sheet.  Grease it a little, not a lot or they will run.  If you don’t grease it at all, they will stick.  They burn easily, so watch carefully.  You want to take them out a little bit before they look done, because they will need to cool on the sheet a little, which holds the heat and keeps on baking them.  It is usually around 8 minutes with my oven.

*NOTE:  We rarely use chocolate chips.  You can get a ton of free chocolate by watching drugstore sales and using coupons, especially around the holidays.  Hershey’s drops, M&M’s, really even Special Dark candy bars chopped up, will work just fine.  Whereas chocolate chips rarely if ever go on sale.  Get creative!


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1/2 lb butter or margarine

2 cups brown sugar

1/2 cup light Karo syrup

1/2 t. baking soda

1/2 t. vanilla

5 quarts of popped (lightly salted) popcorn

Melt butter, stir in brown sugar, corn syrup.  Bring to boiling point, stirring constantly.  Boil 3 minutes – remove from heat and stir in soda and vanilla – whip with spoon until creamy – pour over popcorn – mix well.  Put in 2 pans.  Bake for 1 hr at 200, stir every 15 minutes.  Put into large storage bowl and let it cool.  You may want to break it into smaller pieces as it cools.


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