Gluten Free Banana Coconut Cream Pie

Well happy summer to you all!  It's been awhile since I've blogged for you.  I have been making some yummy things and think, "I should put this on the blog"  then I always find a reason why I shouldn't, and before I know it I've talked myself out of it!  Sorry for that.  This time I didn't talk myself out of it, so I now present a creamy, cool pie that is a perfect summer treat.  I love that the crust is made of almonds and no flour or rolling out dough is needed.

Gluten Free Banana Coconut Cream Pie

I don't know about you, but I just love cream pies.  They really fall under the "comfort food" label and this Gluten Free Banana Coconut Cream Pie won't disappoint.  Bring it to your 4th of July BBQ and make everyone happy!

GLUTEN FREE BANANA COCONUT CREAM PIE
From: Goodies Gone Gluten Free
Adapted from: Best Recipes Gluten Free Baking
click here for Printable Recipe

Crust:

1 cup almonds
1 Tbsp sugar
1/2 cup flaked coconut
1/4 cup (1/2 stick) cold butter, cut into pieces
pinch of salt

Filling:

1/2 cup sugar
1/4 cup cornstarch
3 cups 2% or whole milk
2 egg yolks
1 tsp. vanilla extract
2 bananas
1 tsp. lemon juice

Topping:

1 banana
2 Tbsp. flaked coconut, toasted
whipped cream

Preheat oven to 350 degrees F.  Grease 9-inch pan.  For crust, place almonds and 1 Tbsp. sugar in food processor; process using on/off pulses until almonds are ground.  Add 1/2 cup coconut; pulse to combine.  Add butter and pinch of salt; pulse until mixture begins to stick together.  Press mixture into bottom and up side of prepared pan.  Bake 10 to 12 minutes or until golden around edge.  cool completely.

For filling, combine 1/2 cup sugar, cornstarch and 1/4 tsp. salt in medium saucepan.  Whisk milk and egg yolks in medium bowl until well blended; slowly stir into sugar mixture.  cook and stir over medium heat until thickened.  Bring to a boil; boil 1 minute.  Remove from heat; stir in vanilla.

Slice 2 bananas; sprinkle with lemon juice.  Layer on bottom of prepared crust.  Pour mixture over bananas in crust.  Cover and refrigerate at least 2 hours or until ready to serve.  Slice remaining banana and squeeze lemon juice over it; arrange on top of pie.  Sprinkle with toasted coconut and top with whipped cream.

Gluten Free Butterscotch Toffee Bars

Dessert bars are just a wonderful creation.  They are so great to take to a potluck or put in the kid's lunches.  I love not having to do multiple batches, like you have to with a cookie, but get just as good results.  These Gluten Free Butterscotch Toffee Bars are no exception.  Easy to make and take, and they taste oh so good.  Although I don't bake with it much, I really like butterscotch.  Of course you know how much I love toffee and chocolate if you have looked at any of the posts on this blog!

Gluten Free Butterscotch Toffee Bars

You can really use any kind of crunchy gluten free cookie you like for the crust on these bars.  I used a gluten free snickerdoodle cookie as the crust.  It just needs to be a crunchy cookie and not a soft cookie.  You could also chose whatever nuts you like...you have a world of opportunity before you when you make these wonderful Gluten Free Butterscotch Toffee Bars!  I hope you do try them out.

GLUTEN FREE BUTTERSCOTCH TOFFEE BARS
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

2 cups of crushed gluten free snickerdoodle cookies (or any gluten free cookie)
6 Tbsp. (3/4 stick) butter, melted
1 cup butterscotch chips (make sure they are gluten free)
1/2 cup pecan pieces
1/2 cup chopped or slivered almonds
1/2 cup of crushed Heath Bar or chocolate toffee bits
1/2 cup mini or regular semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees F.  Line a 13x9-inch baking pan with foil, leaving a 1-inch overhang.  Spray with nonstick cooking spray.

Place cookies in food processor; process until crumbs form.  Measure 2 cups.

Combine 2 cups of crumbs and butter in medium bowl; mix well, press crumb mixture evenly onto bottom of prepared pan.  Bake 4 to 5 minutes or until lightly browned around edges.

Meanwhile, combine butterscotch chips, pecans, almonds, toffee bits and chocolate chips in a medium bowl.  Whisk condensed milk and vanilla in a small bowl; pour over warm crust.  Sprinkle with butterscotch mixture, pressing down gently.

Bake 15 to 18 minutes or until golden and bubbly.  Cool completely in pan on wire rack.  Remove from pan using foil; cut into bars.

Gluten Free Chicken Enchiladas with White Sauce

I have been making these enchiladas for years...but not gluten free.  The original recipe called for flour tortillas.  Easy fix.  Switch to corn tortillas.  The part that was tripping me up was the cream of chicken soup.  That particular ingredient contains gluten.  Thankfully I found a remedy for that with the Gluten Free Cream of Chicken Soup recipe on the blog.

Gluten Free Chicken Enchiladas with White Sauce

These Gluten Free Chicken Enchiladas are so yummy with a creamy white sauce instead of a traditional red sauce.  They are versatile too.  You can use shredded chicken, ground chicken or even ground turkey.   So put on your sombrero and try out these babies (sombrero optional),  You won't be sorry you did!

GLUTEN FREE CHICKEN ENCHILADAS WITH WHITE SAUCE
Recipe from: Goodies Gone Gluten Free
click here for Printable recipe

3 cups shredded cooked chicken or 1 package of ground chicken or turkey, browned
1 - 4 oz. can of diced green chilies (make sure they are gf)
1 - 1/2  cups shredded cheddar or Mexican cheese divided
1 cup sour cream
8-10 corn tortillas

Gluten Free Cream of Chicken Soup

1 cup milk

2 Tbsp. cornstarch

1 Tbsp. butter

1 tsp. chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free)

1/2 tsp. salt

To make the soup, whisk together the cornstarch with the milk.  Add the remaining ingredients and heat to a boil while whisking until fully dissolved and combined.  Reduce heat and simmer a few minutes or until mixture thickens. If it is too thick add more milk until desired consistency.   Use this recipe in place of one can of creamed soup.

Preheat oven to 350 degrees F. Combine cooked chicken or turkey with green chilies and 1 cup of the cheese.  In a separate bowl combine sour cream and soup.   In a 9x13 pan spread the bottom with a 1/3 cup of the sour cream soup mixture.    Heat a small skillet over medium heat and add 1 tortilla, flipping after 30 seconds.  Transfer to a work surface  and spread a tablespoon of sour cream mixture over tortilla, top with a 1/4 cup of meat mixture and roll up and place in prepared baking dish.  Continue with remaining tortillas.  Once dish is filled, top with remaining white sauce and spread over tops of tortillas.  Top with remaining 1/2 cup of cheese and bake uncovered for 30 minutes or until cheese is melted and slightly browned.   

Gluten Free Granola Bars - Chocolate Dipped

I've always liked granola bars.  I've never made them at home...until now...and now I'm obsessed with them!  Who knew how easy and yummy a homemade granola bar is.  These Gluten Free Granola Bars are so versatile too.  You can add whatever nuts you want and any kind of dried fruit or no fruit at all...it'a all up to you!  I had to dip mine in chocolate, although they are yummy without it too.  You could add chocolate chips or butterscotch chips or whatever tickles your fancy.  I used what I had in my cupboard at the time, which happened to be dates and dried pears.  Next time I'm trying dried cherries (cherries and chocolate...oh yum).

Gluten Free Granola Bars - Chocolate Dipped

The little parts on the edges that broke off when cutting the bars were made into granola...some of which I also rolled around in the left over chocolate after dipping the bars.  That made some yummy little bite sized bites of granola and chocolate heaven!  I dare you to make these and not get obsessed too!

GLUTEN FREE GRANOLA BARS - CHOCOLATE DIPPED
Recipe from:  Goodies Gone Gluten Free
Adapted from: The Pioneer Woman
click here for Printable recipe

6 cups Gluten Free Rolled Oats (I used Trader Joes brand)
4 Tbsp. butter, melted
1/4 cups canola oil
1 tsp salt
1 cup brown sugar
1/4 cup apple juice or apple sauce mixed with a little water
1/4 cup molasses
3 tsp. vanilla extract
1-1/2 cups gluten free crisp rice cereal or Chex Cereal lightly crushed
1 cup Flax seed meal
1/2 cup chopped pecans
3/4 cup roughly chopped almonds
2 Tbsp dates - optional
2 Tbsp dried fruit of choice - optional (I used dried pears)
1 cup semi-sweet or milk chocolate chips, melted (I used semi-sweet) - optional

Preheat oven to 350 degrees F.

In a bowl, toss the oats with the canola oil, melted butter and salt.  Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, stirring oats on the pan twice to make sure they don't burn.  Remove from the oven and set aside.

Reduce the heat to 325 degrees F.  In a medium saucepan, combine the brown sugar, honey, apple juice and molasses.  Heat the mixture slowly, stirring until all is combined.  Stir in the vanilla.  Toss together the toasted oats, cereal, flax seed meal, pecans almonds and fruit (if using).  Pour in the sugar mixture, stirring as you pour.  Toss to combine;  it will be sticky.

Press into 1 baking sheet (lined with foil and greased with butter or cooking spray.  Don't skip greasing the foil or it will stick to the bars) and bake until golden, about 20-25 minutes, for a crisp granola bar, or 15-20 minutes for a softer bar.  Remove from oven and let cool.  They will set up and harden more as they cool. Once completely cooled peel off the foil ad,cut pieces into long bar shape with a sharp knife and remove from the pan.

If dipping in chocolate, melt chips at 50% power in microwave for 30 second intervals.  Stirring in between until melted.  Dips bottoms of bars in chocolate and place chocolate side down on parchment paper until set.  Putting them in the fridge to set will be quicker.  Store in airtight container.

Granola crumbles, with chocolate dipped ones!

Gluten Free Blackberry Cobbler

Can you believe summer is almost here?  I could swear the school year just started.  With summer comes some delicious fruits that make amazing desserts.  One of those beloved summer fruits happen to be growing in my very own backyard as I write this!  Yep...you're looking at it right now being featured in this blog post...blackberries.  Now, I have to admit, the blackberries used to make this Gluten Free Blackberry Cobbler are not from my vines, but they were on sale at the store and it made me excited for things to come!  I only have two ripe berries at this time, but lots of little green babies ready to grow and be made into more cobbler (and pies and jams)!

Gluten Free Blackberry Cobbler

I used a new to me gluten free flour blend this time, Namaste Gluten Free Organic Perfect Flour Blend.  The batter for this Gluten Free Blackberry Cobbler came out so fluffy with a nice little sugary crisp to the top of it.  A great combo with the sweet berries and a scoop of vanilla ice cream.  You could also make this cobbler using peaches instead of berries (but you would have to call it a peach cobbler, because a berry cobbler with peaches is just confusing).

 You could use any gluten free flour blend.  I would recommend either Namaste or  the blend on the blog, as those are the two I have used and know to work well.  Namaste contains xanthan gum, so if you use one that doesn't have it, make sure and add 1 tsp.

GLUTEN FREE BLACKBERRY COBBLER
Recipe from: Goodies Gone Gluten Free
click here for printable recipe

1/2 cup butter (1 stick)
4 cups fresh blackberries
1/2 cup water
1-2/3 cups sugar (divided)
1 cup gluten free flour blend (add 1 tsp. xanthan gum if your mix doesn't have it)
2 tsp. baking powder
3/4 plus 1 Tbsp. milk
1/2 tsp. cinnamon

In a 9-inch baking dish melt butter in oven.  Set aside once melted.  Bring to a boil berries, water and 1/2 the sugar.  Remove from heat.  Make the batter of flour, baking powder and other half of sugar and milk.  Pour batter evenly over melted butter.  Pour fruit over batter and sprinkle with cinnamon and an extra tsp. of sugar.  Bake at 375 degrees F for 35 to 40 minutes or until batter is set and puffy and fruit is bubbly.  Serve with vanilla ice cream or whipped cream.