Gluten-Free Earl Grey Tea Cookies

Yesterday I tried out a Lemon Earl Grey Cookie recipe from http://www.tastyeatsathome.com

Since I didn't have the exact ingredients, I made some alterations- and the results were beautiful!
I'm not a big fan of quinoa flour in desserts since it's more bitter. I used brown rice flour in it's place and it worked great. I also used real butter in this recipe- because what are tea cookies without butter?

I used Scottish Earl Grey Tea from http://www.craftoftea.com/
I highly recommend this tea- it is a lovely blend flavored with bergamot

Earl Grey Tea Cookies

1/2 cup sweet rice flour
1/2 cup brown rice flour
2/3 cup tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch of sea salt
1 1/2 tablespoon of earl grey tea leaves (crushed up)
1/2 cup softened butter
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons lemon zest
1 1/2 or 2 Tablespoon fresh lemon juice

1) Mix all dry ingredients (rice flours, tapioca flour, xanthan gum, baking soda, baking powder, salt, tea leaves) together in a bowl
2) Mix softened butter and sugar in a mixing bowl (on medium speed) until completely combined
3) Add egg and vanilla to butter/sugar, mix until combined
4) Add lemon zest and juice to the wet ingredients and mix until combined
5) Slowly add dry ingredients to wet ingredients while mixing on low
6) Mix all ingredients on low until combined
7) Place dough in fridge for 30 minutes
8) Preheat oven to 350 degrees and bake cookies for 10 minutes (until golden brown on edges)

GF Lemon Blueberry Muffins

These gluten-free lemon blueberry muffins are seriously the best muffins I've made in quite a while! A while back I made lemon poppyseed muffins which turned out...awful. I also made blueberry muffins a few months ago and they came out super dry. These, on the other hand, are magical. They are so moist and delicious!


If you love lemon and blueberries then you will love this recipe whether you are gluten-free or not!

GF Lemon Blueberry Muffins 

6 1/2 tablespoons softened butter

3/4 cup sugar

1 egg

1 1/2 teaspoon vanilla

1/2 cup sour cream

2 tablespoons milk (or almond milk)

1 tablespoon freshly squeezed lemon juice

2 lemons zested 

1 1/4 gluten-free all-purpose flour

1 teaspoon baking powder 

1/4 teaspoon baking soda

1/4 teaspoon salt 

1 cup of frozen blueberries 

(you will also want one more lemon for zest on top of the muffins) 

preheat oven to 350 degrees

line cupcake tin with liners 

1) whip the butter and sugar in a mixer until smooth

2) add in egg, vanilla, sour cream, milk, lemon juice, lemon zest

3) combine dry ingredients with wet ingredients

4) lightly stir in blueberries until just combined (or else all your batter will be blue!)

5) Spoon batter into cupcake tin 

Bake for 20-25 minutes 

sprinkle lemon zest on the top of the muffins once cooled

Gluten-Free Carrot Cake

For Easter this year I made a simple (but delicious!) Gluten-Free Carrot Cake.

I based this recipe off a recipe for carrot-cake cupcakes which you can find here: http://www.yammiesglutenfreedom.com

Gluten Free Carrot Cake

*Preheat the oven to 350 degrees and grease a small cake pan (I used a spring form pan)
*If you want to make this a layer cake then you'll need to double the recipe

Ingredients

2 eggs
1/2 cup white sugar (I used a little less than this)
1/2 cup brown sugar
1/4 cup butter (melted)
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
1/2 cup oat flour
1/2 cup Gluten-Free All Purpose Flour (I used Trader Joe's mix)
1/2 teaspoon cinnamon
pinch of cloves
1/8 teaspoon ginger
1/8 teaspoon nutmeg
pinch of salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 cup of finely shredded carrots

1) Mix together the eggs, sugar, butter, coconut oil, and vanilla
2) Mix together the dry ingredients
3) Combine the wet and dry ingredients
4) Mix in the shredded carrots
5) Pour your batter into the greased cake pan
6) Place pan in your preheated oven for about 30 minutes (until a toothpick comes out clean)

Frosting

5 oz cream cheese (softened)
1 tablespoon butter (softened)
1 teaspoon vanilla
1/4 cup heavy whipping cream
1/4 cup powdered sugar

*Put ingredients into a mixer and mix on high until everything is well combined
*Add more sugar or cream depending on the sweetness or texture you desire

Frost the cake and sprinkle chopped walnuts on top to finish!