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Gluten-Free Pecan Cookies

Baking with gluten-free flour is no different to using ordinary flour when it comes to making cookies. Gluten is the protein in flour that provides stretch and elasticity, crucial for making bread but for crisp cookies that don’t need to rise it’s not a problem. Gluten-free flour is available from most major supermarkets (Doves Farm is a brand to look out for) and health food shops. Most baking powder is gluten-free but check the label to make sure. Small pieces of fudge are a delicious addition to these cookies, reduce the chopped pecans to 50g and add 50g finely chopped fudge. These biscuits will keep for several days in an airtight container.

Gluten-Free Pecan Cookies

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16

Ingredients
  

  • 100 g butter softened
  • 75 g light muscovado sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 200 g gluten-free flour
  • 1 tsp gluten-free baking powder
  • Pinch of salt
  • 75 g pecan nuts finely chopped plus 16 pecan halves

Instructions
 

  • Preheat the oven to 190C/375F/Fan 170C/Gas Mark 5 and line 2 baking sheets with baking paper. Using an electric mixer or wooden spoon, beat the butter and sugar together until soft and creamy.
  • Beat in the egg and vanilla extract. Sift in the flour, baking powder and salt. Add the chopped pecans and mix to form a firm dough.
  • Roll the dough into 16 even-sized balls and place on the baking sheets allowing space between each one for them to spread. Flatten slightly with the back of a fork and place a pecan half on the top of each one. Bake for 15 mins until golden.
  • Leave on the baking sheets for 5 mins before transferring to a wire rack to cool. As they cool the cookies will become firm and crisp. Store in an airtight container.

Notes

Gluten-free flour sometimes absorbs more liquid than ordinary flour, so if the mixture is too crumbly to form a dough add a little milk or water and mix until the dough comes together in a ball.

Gluten Free and Egg Free Chocolate Layer Cake

It may be gluten free and egg free, but this chocolate layer cake really is a special celebration cake that everyone can enjoy – even if you have a gluten intolerance or are allergic to eggs. One for the whole family.

Gluten Free and Egg Free Chocolate Layer Cake

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 12

Ingredients
  

  • 275 g gluten-free dark chocolate broken, plus extra to make curls
  • 200 g unsalted butter cubed
  • 150 g caster sugar
  • 150 g light brown sugar
  • 1 tsp vanilla extract
  • 200 g rice flour sifted
  • 1 tsp gluten-free baking powder
  • 200 g ground almonds
  • 225 ml whole milk

To decorate

  • 500 ml whipping cream
  • 150 g blueberries
  • 150 g raspberries

You will need

  • 3 x 19cm round sandwich tins greased and the bases and sides lined with baking parchment

Instructions
 

  • Heat the oven to 180C, gas 4. On a low heat, melt the chocolate and butter in a heavy-based saucepan and stir to combine. Remove from the heat, add both the sugars and the vanilla extract, mix well until combined and leave to cool slightly.
  • Fold in the flour, baking powder and ground almonds, then add the milk in two additions and mix until combined.
  • Divide the mixture between the prepared tins and bake for 35 minutes. Allow to cool in the tins on the wire rack. Remove the cakes carefully from the tins as they may stick.
  • To decorate, whip the cream to soft peaks, then spread a third of this over one of the sponges. Place a second sponge on top and cover this with a third of the cream. Decorate the top with the berries and chocolate curls.

Caramelo Delight

Caramelo Delight

Caramelo Delight

Ingredients
  

  • 2 scoops IsaLean® Shake in Creamy French Vanilla
  • 8 oz. water
  • 1/2 banana
  • 1 tsp. caramel sauce
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • Pinch of sea salt

Notes

Add desired amount of ice and blend.

Frozen Protein Creamsicles

Frozen Protein Creamsicles

Frozen Protein Creamsicles

Servings 10

Ingredients
  

  • 2 cups fat-free Greek vanilla yogurt
  • 1 scoop IsaLean Vanilla Shake
  • 1 scoop IsaPro
  • 1/2 cup purified water
  • 2 scoops IsaFruits® or Isagenix Greens!™
  • 6 ounces frozen orange juice concentrate
  • 1 teaspoon of vanilla extract for added flavor
  • Add 3 scoops of Replenish® Juicy Orange for an extra boost!

Instructions
 

  • Put all ingredients into a blender. Blend until smooth.
  • Pour into individual molds, insert popsicle sticks and freeze.