This Trofie pasta is made from my master Semolina Pasta Recipe and I can’t wait to share with you each variation of it! Feel free to explore these first: Orecchiette Pasta, Malloreddus Pasta Recipe (Gnocchetti Sardi), and  Cavatelli Pasta.

Table of Contents

• What is Trofie Pasta?
• Tools You Need
• Key Ingredients and Why
• How to Make Trofie Pasta
• Can I Make Trofie Pasta in Advance?
• How to Dry Fresh Pasta correctly at Home
• How to Store Trofie Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Homemade Pasta Recipes

What is Trofie Pasta?

• Trofie is a traditional pasta from Italy that’s believed to originate from Liguria, Northern Italy.
• It’s a type of hand-crafted pasta known for its notable small, short, and irregular cylinder shape. This artisanal process contributes to its rustic and homemade appeal.
• Trofie has a mild and neutral taste which makes it pair well with a wide range of sauces and pasta dishes.

Tools You Need

• Food processor or bowl
• Measuring cups and measuring spoons
• Work surface, such as a wooden cutting board
• Baking tray

Key Ingredients and Why

• Semolina flour

  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Trofie Pasta

• Make the dough: from my 2-Ingredient Semolina Pasta Recipe.
• To shape the dogh:
  • Divide the dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
  • On a clean, un-floured work surface, roll the dough into a rope about ¼ inch (6 mm) thick. Cut the rope into 1-inch (3 cm) pieces.
  • Working with one piece of dough at a time, imagine that there is a large triangle pointing away from you on your work surface. Place a piece of dough at one corner of the triangle close to you and using a flat palm, roll the dough along the triangle (diagonally away from you) to the far tip and then down the other side. When you get to the opposite end of the triangle, the dough should have rolled off of the outer edge of your palm. This should create a gentle, spiral shape.
  • Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.

• Dry the dough in a single layer on the baking tray for several hours before cooking.
• Cook the pasta: when ready to cook, bring a large pot of water to a rolling boil. Add sea salt then the pasta and cook until tender and fully cooked through, about 6-10 minutes. Drain and reserve a cup of pasta cooking water for making sauces.

Can I Make Trofie Pasta in Advance?

Yes, you can make trofie pasta ahead of time.

After the trofie pasta is completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the pasta with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12-24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Trofie Pasta

FAQs

• Can I cook the pasta without drying it first?

The drying ensures that the trofie pasta will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my trofie pasta?

Pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my trofie is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

• What are the famous Trofie pasta dishes?

  • Trofie al Pesto: A classic Ligurian dish paring trofie pasta with a vibrant basil pesto sauce, green beans, and potatoes.
  • Trofie with Tomato and Basil: Trofie pasta is tossed with a simple and dlicious homemade marinara sauce, fresh basil leaves, and garlic cloves.
  • Trofie with Seafood: Trofie pasta is combined with a variety of seafood in a delightful seafood sauce.
  • Trofie with Creamy Mushroom Sauce: Trofie pasta is served in a creamy mushroom sauce made with mushrooms, cream, garlic, and Parmigiano cheese.
  • Trofie with Truffle Sauce: An indulgent dish featuring trofie pasta with a luxurious gourmet truffle sauce.
  • Trofie Pasta Salad: A refreshing and satisfying Trofie pasta salad with fresh vegetables, olives, feta cheese, and a tangy vinaigrette dressing.
  • Baked Trofie Pasta Casserole: Trofie pasta layered with a tomato-based sauce, ricotta cheese, mozzarella, and Parmesan, then baked until bubbly and golden.
  • Trofie with Roasted Vegetables: Roasted vegetables work with trofie pasta for a hearty and flavorful vegetarian dish.
  • Trofie Carbonara: Trofie with a creamy sauce made from eggs, cheese, and pancetta or bacon forms a new variation of the classic Carbonara.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily to be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• This pasta is shaped on an un-floured surface. If rolling becomes difficult, pass a damp cloth over your work surface and hands to help the dough stick a bit more.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or  Sun-Dried Tomato Compound Butter, you’ll be grand!

More Homemade Pasta Recipes

• The Best Lasagna Recipe (100% From Scratch)
• 3-Ingredient Homemade Gluten-Free Pasta
• 3-Ingredient Homemade Wholewheat Pasta
• Hand-Rolled Pici Pasta
• Chocolate Pasta with Hazelnut Sauce

Print

Trofie Pasta Recipe

Savor authentic artisanal Trofie Pasta with small firm twists that can absorb various sauces and is versatile in classic Italian dishes.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a rope about ¼ inch (6 mm) thick. Cut the rope into 1-inch (3 cm) pieces.
• Working with one piece of dough at a time, imagine that there is a large triangle pointing away from you on your work surface. Place a piece of dough at one corner of the triangle close to you and using a flat palm, roll the dough along the triangle (diagonally away from you) to the far tip and then down the other side. When you get to the opposite end of the triangle, the dough should have rolled off of the outer edge of your palm. This should create a gentle, spiral shape. (See photo above for step by step)
• Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Trofie Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

This orecchiette pasta is made from my master Semolina Pasta Recipe. I can’t wait to share with you each variation of it and be sure to check out one of them Malloreddus Pasta Recipe (Gnocchetti Sardi) !

Table of Contents

• What is Orecchiette Pasta?
• Tools You Need
• Key Ingredients and Why
• How to Make Orecchiette Pasta
• Can I Make Orecchiette Pasta in Advance?
• Important Pasta Drying Information
• How to Store Orecchiette Pasta
• FAQs
• Gemma’s Pro Chef Tips
• More Homemade Pasta Recipes

What is Orecchiette Pasta

• The name of this cup-shaped pasta translates to “little ears.”
• Orecchiette originated in the region of Puglia in Southern Italy in the 12th century. There’s even an annual festival celebrating the local pasta shape!
• The women of the region traditionally shaped their pasta by using their thumbs to press pieces into a cup shape.
• Try it with broccoli rabe, kale, or other bitter greens and fava beans sauteed with oil and garlic, and red pepper flakes, or with meat sauce, or tomato sauce with little meatballs (Polpette con Orecchiette). Any way you top the orecchiette, it will taste delicious!

Tools You Need

• Food processor or bowl
• Measuring cups and measuring spoons
• Work surface, such as a wooden cutting board
• Sturdy butter knife
• Baking tray

Key Ingredients and Why

• Semolina flour

  • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives semolina flour more durability and elasticity. That helps the pasta keep its shape while cooking and gives your pasta that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Orecchiette Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the pasta:
  • Divide the dough into quarters and work with one section at a time. Keep the rest covered so it doesn’t dry out.
  • Roll the dough into a rope and cut into 1/3 inch (1 cm) pieces. Either with your thumb or with the aid of a butter knife, fashion each piece into a rounded concave shape (see additional instructions and photos above). As soon as you finish a piece, place it on the semolina-dusted baking tray.
• Dry the pasta: To ensure the pasta keeps its shape while cooking, allow the pasta to completely air-dry for 12-24 hours.
• Cook the pasta: When ready to serve, cook your pasta in salt water for flavor and to prevent it from sticking).  It takes only 6-10 minutes so it’s great for a weeknight meal.

Can I Make Orecchiette Pasta in Advance?

After the orecchiette is completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Store Orecchiette Pasta

• Store leftover cooked orecchiette in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or allow the dough to dry in a single layer on the baking tray for several hours before transferring to an airtight container to be stored at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

Important Pasta Drying Information

• Drying pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy. Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the orecchiette with a small amount of semolina to keep the dough from sticking.
• Next, lay the shapes in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12-24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun which is what I do.

FAQs

• Can I cook the pasta without drying it first?

The drying ensures that the orecchiette will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my orecchiette?

Pasta is generally air-dried, however, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my orecchiette is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw.

Gemma’s Pro Chef Tips

• Make this pasta with my eggless 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to always keep the dough covered in an airtight container or in plastic wrap or a plastic bag when you are not working with it.
• Make sure to shape this pasta on an un-floured surface. You will need a bit of grip to the work surface.
• That being said, if your dough starts sticking to your thumb or knife, you can use a tiny touch of flour (but not on the work surface).
• It is important to let the dough dry out before you cook it so that it holds its shape.
• The dough varies greatly in cooking times, depending on how thin the pieces are. Be sure to check frequently but also cook thoroughly.
• Handmade dough won’t get mushy very quickly and might take longer to cook than store-bought varieties.

More Homemade Pasta Recipes

• The Best Lasagna Recipe (100% From Scratch)
• 3-Ingredient Homemade Gluten-Free Pasta
• 3-Ingredient Homemade Wholewheat Pasta
• Hand-Rolled Pici Pasta
• Chocolate Pasta with Hazelnut Sauce

Print

Orecchiette Pasta Recipe

Master authentic Orecchiette Pasta in unique small ear shape with explosion of flavors and textures, highly versatile and luscious.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a rope about ⅓-inch (1 cm) thick. Cut the rope into ⅓-inch (1 cm) sized pieces.
• Method one: hold a sturdy knife (like one for eating with) at a 45° angle and drag it over a piece of dough towards you until the dough curls around the blade. Pull off the dough and press the concave inside out with your index finger.
• Method two: Press your lightly floured thumb firmly into the center of a piece of dough while simultaneously slightly rotating your thumb and pushing it away from you. Press the concave inside out.
• Whichever method you choose, transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Orecchiette Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

Summer is the perfect time for a lovely frozen treat, and enjoying my All-Natural Tie-Dye Popsicles is a fun and colorful way to cool down on a hot summer day. They’re creamy and bursting with fruit flavor, and the swirl of colors makes these popsicles a showstopper.

Table of Contents

• What are Tie-Dye Popsicles?
• Tools You Need
• Tie-Dye Popsicle Ingredients
• How to Make Tie-Dye Popsicles
• How to Store Tie-Dye Popsicles
• FAQS
• Gemma’s Pro Chef Tips
• Try More Popsicle Recipes!

What are All-Natural Tie-Dye Popsicles?

Tie-Dye Popsicles, or ice pops, are absolutely gorgeous rainbow-colored frozen treats. They are loaded with all-natural fruit (and some spinach, but don’t worry, you can’t taste it!), creamy yogurt, and honey for all-natural sweetness.

Tools You Need

What’s amazing about this All-Natural Tie-Dye Popsicle recipe, is that you don’t need a special popsicle or ice pop mold!

• 9×5-inch (23 x 12½ cm) loaf pan
• Plastic wrap
• Measuring cups and measuring spoons
• Food processor or blender
• 5 small bowls (or use one bowl and rinse after making each colored layer)
• Large spoon
• Thin knife
• Foil
• Popsicle sticks

All-Natural Tie-Dye Popsicle Ingredients

Frozen fruit and veg: These nutritious treats are made with a virtual rainbow of produce: bananas (they also give the popsicles a delicious richness), raspberries, strawberries, peaches, orange, mango, pineapple, blueberries, and spinach

Plain yogurt: Yogurt adds protein and an amazing creaminess to frozen treats. Make it at home using my How to Make Yogurt Recipe!

Honey:  Honey not only complements the fruit flavors with mellow sweetness but also keeps popsicles from freezing rock hard.

How to Make Tie-Dye Popsicles

Prep: Grease and line the loaf pan with plastic wrap

Blend: Puree each layer individually in order to keep the colors separate and bright. Use individual bowls for each layer, or use one bowl and rinse it between batches.

Assemble: Spoon each completed puree randomly into the prepared pan. Once all of the mixtures are added, use a thin knife to make a wide zig-zag pattern through the layers. Cover with foil, make slits for popsicle sticks, and insert sticks.

Freeze: Freeze for a minimum of 8 hours, until frozen solid

Remove from pan: Lift plastic wrap to pull the entire popsicle out of the pan. Use a sharp knife to cut into individual popsicles.

How to Store Tie-Dye Popsicles?

The best way to store Tie-Dye popsicles is to wrap popsicles with ring wrap and store them in the freezer for up to 1 week.

FAQ

How can I make All-Natural Tie-Dye Popsicles dairy-free?

If you are worried about dairy you can use a dairy-free yogurt like a coconut or nut milk-based yogurt

How do I get the best tie-dye effect?

• Carefully use a big spoon to ladle the puree mixtures into the pan.
• For best results, do not pour the mixture into the pan or spoon them from high up. Taking your time will keep the different color purees separate until you swirl them.

How do I remove the popsicles from the mold without breaking them?

Run the mold under water and they pop right out.

Gemma’s Pro Tips for Making All-Natural Tie-Dye Popsicles:

• Try to use as little water as possible when pureeing the layers so you don’t dilute the fruit flavors.
• If you are having a hard time blending, try lightly defrosting the fruit in the microwave, but don’t completely defrost. The colder the purees are the better the colors will stay will separate and the more beautiful your popsicles will be.
• Remember to gently lay the colors on top of each other to keep them from sinking and over-blending.
• If you want more vibrant colors, use a few drops of food coloring per layer.
• If you want to make this dairy-free, replace the yogurt with coconut milk.

Print

All Natural Tie Dye Popsicle Recipe (No Popsicle Mold Needed!)

My All Natural Tie Dye Popsicle Recipe makes refreshing fruity frozen treats in gorgeous tie dye patterns with no additives or popsicle mold!

Prep Time 40 minutes minutes

Freeze Time 8 hours hours

Servings 14 popsicles

Author Gemma Stafford

Ingredients

Red Layer

• 1 small frozen banana
• ½ cup (4 oz/115 g) plain yogurt
• ½ cup (2½ oz/71 g) frozen raspberries
• ½ cup (2½ oz/71 g) frozen strawberries
• 1 tablespoon honey

Orange Layer

• 1 small frozen banana
• ½ cup (4 oz/115 g) plain yogurt
• ½ cup (2½ oz/71 g) frozen peaches
• 1 small orange, peel and pith removed
• ¼ cup (1¼ oz/35 g) frozen mango
• 1 tablespoon honey

Yellow Layer

• 1 small frozen banana
• 1 cup (5 oz/142 g) frozen pineapple
• ½ cup (4 oz/115 g) plain yogurt
• 1 tablespoon honey

Green Layer

• 1 small frozen banana
• ¾ cup (3 oz/85 g) frozen spinach
• ½ cup (2½ oz/71 g) frozen pineapple
• ½ cup (4 oz/115 g) plain yogurt
• 1 tablespoon honey

Purple Layer

• 1 small frozen banana
• ½ cup (2½ oz/71 g) frozen blueberries
• ½ cup (2½ oz/71 g) frozen blackberries
• ½ cup (4 oz/115 g) plain yogurt
• 1 tablespoon honey

Instructions

• Grease and line a 9x5 inch (23x12½ cm) loaf pan with 3 large layers of plastic wrap allowing the extra to come up and over the edges on all sides. Set aside.
• For each layer, place all of the ingredients in a food processor or blender and puree until smooth. If needed add a bit of water, 1 tablespoon at a time, until blending is possible.
• Transfer each blended layer to a separate bowl and rinse out the bowl before blending the next layer to keep the colors bright.
• To assemble, use a large soup spoon to carefully and randomly add the colors to the prepared loaf pan. Keep the spoon close to the surface of the added colors as you add more colors so gravity doesn’t make each addition sink and overmix the colors.
• Once all of the colors have been added, run a thin knife in a wide zig zag pattern through the layers only once.
• Place a piece of foil over the top of the loaf pan and, measuring 1-inch (2½ cm) in from a long edge, make small slits in the foil 3 cm (a bit more than 1-inch) apart with the tip of a thin knife. Repeat on the other side. You should have about 7 slits on each side.
• Carefully insert popsicle sticks into the slits almost all the way to the bottom of the pan and gently place this in the freezer for a minimum of 8 hours, or until frozen solid.
• When ready to serve, gently pull up on the plastic wrap to lift the whole popsicle out of the pan. (If it sticks, just give it a few minutes on the counter.)
• Peel away the plastic wrap and with a sharp knife cut down the center of the loaf. Then cut between the popsicle sticks to create individual popsicles. Serve immediately
• Store leftovers wrapped in cling wrap in the freezer for up to 1 week.

The post All Natural Tie Dye Popsicle Recipe (No Popsicle Mold Needed!) appeared first on Gemma’s Bigger Bolder Baking.

When we realized it was one of our son George’s favorites, I knew I wanted to master a Homemade Cheez-It recipe, so I could feel good knowing exactly what we were giving him for a snack. Turns out, I find them ridiculously addicting too! 

These copycat Cheez-Its are just like the ones you can buy at the store, made even better because they’re made right in your own kitchen. They turned out to be perfectly crispy and somehow even more cheesy than the originals — and that may be because these snack crackers are made with real extra-sharp cheddar cheese.

I know for busy people, busy parents especially, making Cheez-Its at home may seem a bit too extra. But I was surprised at how quickly these cheddar cheese crackers came together! I think the only time I’ll buy Cheez-Its at the store is when I don’t have access to my oven! 

Please note, you will need a food processor to make the dough for this recipe. Otherwise, the cheese will not be the proper consistency for the crackers.

Are Cheez-It’s Real Cheese? What Kind Of Cheese Is In Cheez-Its?

Cheez-Its are made with 100% real cheese, which they proudly advertise on their packaging. If you look at the ingredients of Cheez-Its, they list “cheese made with skim milk.” The Original Cheez-Its don’t say which cheese they include, but for my homemade version, I opted to use extra-sharp cheddar cheese for that real cheesy flavor.

Can I Use Another Cheese In Homemade Cheez-Its?

I used 8 oz. of extra-sharp cheddar cheese to make our Cheez-Its, but feel free to experiment with other semi-hard cheeses. If you’d like a more mild-tasting Cheez-It, try cheddar cheese instead of extra-sharp. You can also try making these crackers with 8 oz. of Monterey Jack cheese, or with 6 oz. of white cheddar cheese and 2 oz. of parmesan!

How To Make Homemade Cheez-Its

Making Cheez-Its at home is surprisingly very easy! But you will need a food processor to grate up the cheese as finely as you need it to be to make an even dough. Making the dough for Cheez-Its takes just a brief kneading but does need to rest for about 1 hour in the refrigerator. Then, you just need to roll the dough out, cut out your Cheez-Its, and bake! 

Tools You Need To Make Homemade Cheez-Its

• Measuring cups and spoons
• Food processor
• Baking sheets

Gemma’s Pro Chef Tips For Making Copycat Cheez-Its

• A food processor is essential for this dough to grind the cheese properly.
• If you want the classic look, use yellow cheddar. But the taste is more important, so if you can only find extra sharp white cheddar, go with this.
• Be sure to roll the dough to the correct measurements, so it is thin enough to bake up nice and crispy!
• Watch the crackers carefully towards the end of the baking time. They can quickly go from nice and toasty to over brown and burnt.

Try More Copycat Recipes!

• Absolutely Adorable Homemade Animal Crackers
• 4-Ingredient Homemade Goldfish Crackers
• Homemade Wheat Thins
• Homemade Thin Mints
• Homemade Disneyland Dole Whip

Print

Homemade Cheez-Its

My Homemade Cheez-Its are made with 100% real extra-sharp cheddar cheese, giving you the perfectly crispy, cheesy cracker you know and love.

Course Lunch, Snack

Cuisine American

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Servings 60 crackers

Author Gemma Stafford

Ingredients

• 2⅔ cups (8 oz/225 g) extra-sharp yellow cheddar cheese, shredded
• 1 cup (5 oz/142 g) all-purpose flour
• ¼ teaspoon salt
• ¼ cup (2 oz/57 g) butter, cold and diced
• 2 tablespoons ice water

Instructions

• In the bowl of a food processor, combine the cheese, flour, and salt and process for 10 to 15 seconds, until the mixture is finely ground.
• Pulse in the butter until crumbly, then pulse in the water until the mixture just starts to come together.
• Transfer to a bowl, then knead briefly, just until a dough is formed. Divide the dough in half, then cover with plastic wrap and refrigerate until chilled, about 1 hour.
• When ready to bake, preheat the oven to 375°F (190°C) and have 2 baking sheets set aside.
• On a piece of floured parchment paper big enough to fit into the baking sheet, roll out one half of the dough into roughly a 9x11-inch (23x28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares. Trim any jagged edges if you wish to have perfect squares.
• Transfer the paper with the dough to a baking sheet and spread the squares of dough evenly apart. Using the flat end of a wooden skewer, poke a hole in the center of each square.
• Bake for 12 - 15 minutes, until the crackers are puffed and golden brown. Let cool while you repeat with the remaining dough. I like to bake just one sheet at a time.
• Store in an airtight container at room temperature for up to 1 week.

The post Homemade Cheez-Its With Real Cheddar appeared first on Gemma’s Bigger Bolder Baking.

One of the most common questions we’re asked here at Bigger Bolder Baking is how to cut down on the sugar, and which sugar substitutes to use. Well, baking without sugar is my specialty, and I would say it’s a great place to start when adjusting your style of cooking and baking. That’s right, I suggest cutting the sugar first, instead of going gluten-free or even skipping dairy (unless you have allergies and medical sensitivities).

Why? Because the sugar substitutes I have come to love to work with can be swapped 1:1 for sugar. That means with no adjustment to all of your favorite recipes, you can be baking sugar-free! And these healthy sugar substitutes or also the best sugar substitute

Below is my list of alternative sweeteners that are just as sweet as sugar and a bit about them, and I highly encourage you all to give them a go next time you decide to whip up something sweet!

How To Bake With Lakanto Sugar Substitutes

Lakanto Sugar/Sweetener is derived from monkfruit, which looks like a small green gourd. The monkfruit is picked and dried, then the sweetness is extracted from the dried fruit. This means Lakanto is 100% naturally derived, vegan, and no-GMO.

While Lakanto brand monkfruit sweetener provides a lovely sweetness, it’s zero glycemic — in other words, it’s a zero-calorie alternative sugar making it great to use if you are diabetic or looking to regulate your sugar intake. Lakanto makes brown sugar, white sugar, and even powdered sugar that can be used 1:1 for sugar. I love the ease of baking and cooking with this as it works like a charm and has no bitter aftertaste like Stevia.

[ Here’s an easy chart with other common Sugar Substitute ideas, like Honey, Agave, and More ]

In addition to 3 different kinds of powder sweetener, Lakanto also makes a Maple Syrup alternative that I also love to cook with, bake with, and add to raw desserts. The only downfall of this sugar replacement is that after being heated, then cooled, the sugar can crystallize and have a slightly gritty texture. To avoid this, I suggest desserts that are baked with Lakanto that are then cooled should be reheated before enjoying to ensure they have the correct texture!

How To Bake With Swerve

Swerve is a somewhat natural sweetener that measures cup-for-cup just like sugar. Swerve, similar to Lakanto, is made from ingredients found in select fruits and starchy root vegetables, and it contains no preservatives or flavors and is also a zero-calorie option — so this is also great for those who are medically avoiding sugar.

That said, the Swerve sugar substitute is made of a combination of erythritol, oligosaccharides, and natural flavors. While this bakes very similarly to sugar, it CAN have an aftertaste to some people because of erythritol, which is a sugar alcohol. That’s why it’s my second favorite sugar substitute. You will see that I do use this, but not quite as often as monkfruit-based sweeteners.

How To Bake With Stevia

If used in the right recipe, liquid Stevia can be the best substitute for the job — the trick is to know what kinds of recipes.

The Stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Stevia has no calories and is 200 times sweeter than sugar. In other words, Stevia really should be used sparingly. In my early days of alternative baking, I would bake an entire pan of brownies with just 5 drops of Stevia!

While this did add sweetness, I could always tell the recipe was missing the “oomph” it had when baked with sugar, though. I really do like to use liquid Stevia when making raw or liquid desserts. This is great for sweetening up drinks, smoothies, puddings, mousse, raw food, nut butter… The list goes on, but what all these things have in common is that they are all cold — not baked — desserts.

Baking With Coconut Sugar (My Favorite Naturally Occurring Sugar)

Coconut sugar, also called coconut palm sugar, is a natural sugar made from coconut palm sap, which is the sugary fluid of the coconut plant. Think of it as the maple syrup of the coconut palm. Coconut sugar substitutes perfectly for sugar perfectly too.

Regular table sugar, and other processed sugars like high fructose corn syrup, don’t contain any vital nutrients and therefore supply “empty” calories. The reason I like to bake with coconut sugar is it is lower glycemic and does retain quite a bit of the nutrient found in the coconut palm. If I do not want to use a sugar substitute, I always reach for this before regular processed sugar.

Coconut sugar has a malty brown sugar-like flavor naturally and can be used in place for sugar 1:1 like the other substitutes. So if you’re asking yourself, “What can I substitute for brown sugar?” coconut sugar is a great option for a brown sugar substitute.

Baking with Date Sugar and Dates

Dates are one of my most favorite dried fruits. For those who don’t know, dates are the dried fruits that hang off of the date palm trees. Whole dates have become a very popular way to sweeten both raw and baked desserts because they’re naturally sticky, moist, full of fiber, and most importantly, they are a “whole food” — in other words, they have undergone no manipulation or processing.

Dates and date sugar are versatile and easy to use, as they’re often used in place of coconut sugar or used in their whole dried form.

Baking with Barley and Rice Malt Syrup

Barley malt syrup and rice syrup are great to use in place of liquid sweeteners like maple syrup, honey, or Lakanto maple syrup. Both are completely unrefined liquid sweeteners made from soaked, sprouted barley and rice. They differ slightly in flavor but both have a consistency that is similar to molasses and golden syrup, but are tasty substitutes for honey.

These can be used 1:1 for other liquid sweeteners.

Baking With Xylitol or Erythritol

Erythritol is a sugar alcohol used as a low-calorie sweetener. Erythritol is part of a class of compounds called sugar alcohols. This includes xylitol, sorbitol, and maltitol. Most of them function as low-calorie sweeteners in sugar-free or low-sugar products.

Most sugar alcohols are found in small amounts in nature, especially in fruits and vegetables. The way these molecules are structured gives them the ability to stimulate the sweet taste receptors on your tongue without actually containing any refined sugar.

Erythritol is the most natural of all the other sugar alcohols, and in small amounts, I do like to use this with things that are not going to be baked, such as no-bake or “raw” desserts. When baked, I find this has a bit of an aftertaste and unusual feel in your mouth, which is why I prefer to use one of the above sweeteners when baking.

Tips And Tricks For Sugar Substitutes

Store them at room temperature. Seeing as the constitution of these granulated sugar substitutes is very different than refined white or brown sugar, they can become drier and harder over time. I suggest storing all powder sugar substitutes in an extra airtight container at room temperature in a cool, dry place.

Break up the lumps. If not used within around 6 months, these confectioners’ sugar substitutes can age and harden or become stale in texture. If this happens, they can be broken up and used as normal in your recipe. In other words, don’t be alarmed if you see any lumps in your sugar subs.

FAQs For Sugar Substitutes

What is the closest sugar substitute in terms of consistency? Monkfruit sugar, also known as Lakanto sugar, is the closest alternative to sugar in this respect.

If your sugar substitutes yield a gritty texture, what can you do? Basically, you want to make your sugar substitute is in powder form.

Try Some Of These Out In Some Recipes!

• Gluten-Free Chocolate Cupcakes with Sugar-Free Frosting
• Flourless Chocolate Cake
• Vegan Chocolate Chip Cookies

And don’t forget to follow Bigger Bolder Baking on Pinterest!

The post Baking Without Sugar & Baking With Sugar Substitutes appeared first on Gemma’s Bigger Bolder Baking.

These cookies are a classic, known for having oats, chocolate, dried fruit, coconut, AND nuts! My Gluten Free Cowboy cookies are jam-packed with delicious and nutritious goodies making them more than just a tasty cookie. They’re so wholesome you could have them for breakfast — and they will be sure to satisfy that sweet tooth, without any added sugar!

How to Make Sugar Free Cowboy Cookies

As you all know my specialty is making sweets without sugar. I don’t just mean without refined sugar, I mean with no added sugar at all.

This means I’ve spent a lot of time experimenting with different alternative sweeteners. For my Gluten Free Cowboy Cookies, I decided to use Confectioners Swerve, as it is so fine it melts right into the cookies and is sweeter than normal sugar which means you need less. There is NO detectable flavor or texture difference between the Swerve in these cookies and normal sugar.

If you’ve never tried baking without sugar, these are a no-brainer.

What are Cowboy Cookies?

Cowboy cookies are jam-packed, stick to your ribs, everything but the kitchen sink, kind of cookie. My version is especially hearty and packed with extra nutrition thanks to the gluten-free almond flour and coconut flour that make up these cookies.

This new take on the classic has all the good stuff: oats, dark chocolate, dried cherries, shredded coconut, AND nuts. They really do have the entire cupboard and that’s what makes them so tasty. Every bite has loads of texture and flavor, making these super a satisfying treat for any time of day or season.

What Other Things Can I Add Them?

When it comes to Cowboy Cookies, more is more! If you want to add different nuts, types of chocolate, or dried fruit, by all means, go for it. Another combination that would be really nice would be white chocolate, pistachio, and dried apricot… YUM!

Can I Make Them In Advance?

You can make my Gluten-Free Cookie Dough up to 2 days in advance. This cookie dough is actually best made ahead of time since the coconut flour in the cookies needs time to absorb the liquid in the dough. I actually suggest you make it and then let it rest for a minimum of 1o minutes. This will ensure the cowboy cookies come out soft and chewy!

Can You Make Vegan Cowboy Cookies?

If you are vegan or you cannot eat eggs you can always use a flax egg or chia instead of the eggs in this recipe. Since this recipe calls for one egg and one egg white I would suggest substituting with 2 flax or chia eggs.

Tips and Tricks to Making Gluten-Free Cowboy Cookies:

• Instead of almond flour, you can use any ground nut meal
• Instead of Swerve, you can use a monkfruit sweetener in the same amount
• Always toast nuts before adding into your baked goods
• Scoop the cookie dough into balls and freezer for up to one month in advance — to bake, thaw at room temperature then bake as directed
• Add in 1 scoop of vanilla protein powder or collagen for an even more nutritious cookie

Try These Other Alternative Recipes!

• Gluten Free Banana Nut Muffins
• No Sugar Added Berry Cobbler
• Sugar-Free Cheesecake

And don’t forget to follow Bigger Bolder Baking on Pinterest!

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Gluten Free Cowboy Cookies Recipe

Everything you could imagine in one cookie, and yet my Cowboy Cookies recipe is still gluten-free and sugar-free!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 Cookies

Calories 192kcal

Author Olivia Crouppen

Ingredients

• 1 egg + 1 egg white*
• 1/2 cup (2oz /57g) confectioners swerve*
• 1/4 cup (2½ oz/71g) unsweetened almond butter, cashew butter or tahini
• 2 tablespoons coconut oil, ghee, or butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 3/4 cup (3oz/85g) almond flour
• 1/4 cup (1¼oz/35g) coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2oz /57g) rolled oats
• 3/4 cup (4½ oz/128g) chopped sugar free chocolate, or chocolate chips
• 1/3 cup (1½oz/43g) hazelnuts, toasted and chopped
• 1/3 cup (1oz/28g) shredded coconut, unsweetened
• 1/3 cup (1½oz/43g) dried cherries, or any other dried fruit

Instructions

• Preheat oven to 350°F (180°C) then line a cookie sheet with parchment paper and set aside.
• In a large bowl, whisk together the eggs, swerve, nut butter, melted coconut oil, and vanilla extract
• Add the almond flour, coconut flour, baking soda, and salt to the wet ingredients and mix until a thick dough comes together.  
• Lastly, fold in the oats, chocolate chunks, nuts, coconut, and dried fruit then allow the dough to sit for 5-10 minutes at room temperature. 
• Roll the dough into heaped tablespoon sized balls and place them on the prepared cookies sheet about 1 1/2 inches. Gently press them down into 1 inch thick discs. 
• Bake the cookies for 10-12 minutes until edges are just slightly golden. 
• Store at room temperature for up to 3 days. You can also freeze the raw dough scooped for up to 4 weeks. 

Notes

*You can use flax or chia egg instead of egg in this recipe

*If you do not have an alternative sugar you can use coconut sugar or brown sugar in a 1:1 ratio.

Nutrition

Serving: 1cookie | Calories: 192kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 96mg | Potassium: 34mg | Fiber: 3g | Sugar: 3g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.9mg

The post The Ultimate Cowboy Cookies (Gluten-Free) appeared first on Gemma’s Bigger Bolder Baking.

My latest is a Gluten-Free Chocolate Cake recipe that’s generously topped with sugar and dairy-free Chocolate Fudge Frosting. This recipe is so versatile as it can be made into a layer cake, loaf cake, or my favorite: a Texas Sheet Cake! Get ready to have to your cake and eat it too, no matter what the occasion!

What Kind of Chocolate Should I Use in My Gluten-Free Chocolate Cake?

The chocolate really is the star of the show, so it is important that in both the frosting and the cake you use high-quality cocoa powder. For both of these, I suggest using dutch processed cocoa powder as this has a softer flavor and yields a really rich brown color. If this is not available where you live use the best unsweetened cocoa powder you can find.

How Do I Make Sugar-Free Frosting for My Chocolate Cake?

After going to the trouble of making a sugar, gluten, and grain-free cake, I was not going to leave you hanging with the frosting! This frosting has a similar flavor to my 2 Ingredient Sugar-Free Chocolate Frosting that topped my Gluten Free Chocolate Cupcakes, but it has a different texture.

Made of whipped coconut cream, confectioners Swerve, and rich cocoa powder, this frosting really is just like buttercream, but without the butter! This frosting is thick enough to pipe, but for this recipe, I chose to slather it on for the classic Texas Sheet Cake look.

Can I Bake Gluten-Free Chocolate Cake in a Round Cake Tin?

Yes! While I really like this cake cut up into nice even square pieces, it can be baked into one very thick round cake or two thinner rounds. This cake is a great base recipe and can be used to make a layer cake or really any shape you like. To make a round cake I suggest a 9-inch cake tin.

How Do I Store Texas Sheet Cake?

This cake is sure to disappear fast but any leftovers can be covered and stored in an airtight container in the fridge for up to 4 days. This cake can also be made a few days in advance, then frosted before serving, making this the perfect healthier cake option for parties and entertaining!

Tips and Tricks to Making Gluten Free Chocolate Cake:

• If you don’t want to use almond meal you can use hazelnut meal
• If you do not have confectioners Swerve you can Lakanto monkfruit sugar
• If you cannot find coconut cream, chill 2 cans of coconut milk overnight. In the morning skim off the solid white cream leaving behind the clear water, this is the coconut cream
• If you want to use butter instead of coconut cream, use 1 cup of butter
• Add instant espresso powder to the cake batter to bring out the flavor of the chocolate

Try These Other Gluten-Free Recipes!

• Gluten-Free Chocolate Cupcakes
• Gluten-Free Banana Bread
• Gluten-Free Lemon Blueberry Poundcake

And don’t forget to follow Bigger Bolder Baking on Pinterest!

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Gluten-Free Chocolate Cake (Texas Sheet Cake)

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 16 squares

Calories 126kcal

Author Olivia Crouppen

Ingredients

• 2 1/2 cups (10oz/287g) almond flour
• 1/3 cup (1 ⅓ oz/37g) cocoa powder
• 3/4 cup (3oz/85g) confectioners Swerve, Lakanto/Swerve or coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, at room temperature
• 1 tablespoon vanilla extract
• 3/4 cup (6floz/170ml) almond milk, or any other non-dairy milk
• 1/4 cup (2floz/57ml) melted coconut oil cooled

Sugar Free Fudge Frosting

• 1 ( 14oz) can coconut cream, cold
• 3/4 cup (3oz/85g) cocoa powder
• 1 cup (4oz/115g) confectioners swerve, or Lakanto confectioner's Sugar

Instructions

• Preheat the oven to 350°F (180°C) then grease and line an 8 x 8-inch pan with parchment paper. Set aside. 
• In a medium bowl, combine the almond flour, cocoa powder, Swerve, baking soda, and salt. Set aside.
• In another large bowl, whisk together the eggs, vanilla, almond milk, and coconut oil. 
• Add the wet ingredients to the dry and whisk until well combined into a thick batter. Then transfer the batter to the prepared tin.
• Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (Check the cake halfway through and cover with foil if you find the top is getting too brown).
• Remove the cake from the oven and allow to cool slightly before lifting out of the tin and transferring to rack to cool fully. Before serving to make the frosting.

To make the Sugar Free Fudge Frosting:

• Using a hand or stand mixer beat the coconut cream until very light and fluffy, 3-5 minutes. Once the cream is whipped add in the Swerve and beat to stiff peaks.
• Once the frosting has reached stiff peaks, gradually add the cocoa powder and continue to whip until a thick rich frosting forms.

Assemble the cake:

• Generously slather the frosting on top of the cake, using an offset spatula to swirl it across the top of the cake.
• Sprinkle the edges of the cake with regular or sugar-free sprinkles if desired. Slice the cake into 9 large squared and enjoy!
• Cover and store the cake in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1square | Calories: 126kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 246mg | Potassium: 1mg | Fiber: 3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.3mg

The post Gluten-Free Chocolate Cake (Texas Sheet Cake) appeared first on Gemma’s Bigger Bolder Baking.

Typically, cobbler is made with a wheat-based biscuit topping and then the already sweet fruit is made sweeter with refined sugar. So, I created a lower carb, wheat & gluten-free biscuit and switched out white sugar for my favorite monk fruit sweetener. This new take on one of my old favorites is PERFECTION. I don’t know what I like more, the sweet moist biscuits or the fruity berry filling. Luckily, I don’t have to choose!

What is Tapioca Starch?

Tapioca starch, almond flour, and coconut flour are the main ingredients in the biscuits that top this cobbler. If any of you have ever used gluten-free all-purpose flour you might notice that this is a similar mix of ingredients.

Each of these plays an important role and is best not to be substituted, especially the tapioca starch. Tapioca starch is a fine powder made of a root veg called cassava. In this case, it adds elasticity and a chew to the biscuits making them so they do not crumble. If you can not find tapioca starch it can be substituted with arrowroot flour, but I would not suggest leaving one of these out altogether as they are important to creating the right texture to the biscuits without adding any gluten or grain.

What Kind of Berries and Fruit Can I Use?

One of the things I love about cobbler is that it’s a very flexible recipe. I used a mix of fresh blackberries and raspberries as these are lovely and in season near me. As long as you keep the ratio of fruit the same you can really use any combination you like. This would be lovely with a mix of berries and stone fruit, apples, and even pears!

When Is My Berry Cobbler Done?

To ensure the cobbler is perfectly cooked, I like to cover it for half the time with tin foil. This gives the fruit time to cook through and form a juicy sauce without overcooking or burning the biscuits. After half the bake time, I remove the foil and cook for another 20-25 minutes, this makes both the filling and the biscuits come out perfectly cooked.

The cobbler is done when the biscuits are slightly puffed and golden brown and the berries look saucy and soft.

How Do I Store Berry Cobbler?

Fresh out of the oven warm cobbler is one of my favorite things! This is to be served almost immediately, but also is great reheated a day or two later. To store leftover cobbler, cover it with cling wrap and store it in the fridge for 3-4 days — or transfer it to an airtight container. To reheat it, just pop it in the microwave (if your container can be microwaved) or covered back in the oven if it’s still in the original pan!

Tips and Tricks to making No Sugar Added Berry Cobbler:

• Sift your almond flour to ensure the biscuit dough comes out smooth
• Add in oats to the biscuit dough for a heartier cobbler
• Substitute the eggs for a flax egg or apple sauce
• Top the biscuits with extra Lakanto sugar or coconut sugar for added crunch and sweetness
• Use frozen fruit if you do not have fresh
• Cut the biscuit dough into cute shapes using a cookie cutter to make the cobbler look extra fun

Try These Recipes Too!

• Sugar-Free Ice Cream
• Sugar-Free Flourless Chocolate Cake
• Healthy Granola Bars

If you haven’t yet, please pre-order my brand new cookbook, Bigger Bolder Baking!

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No Sugar Added Berry Cobbler Recipe (Low Carb)

Sweet and tart berries, chewy and buttery biscuits, and one perfect No Sugar Added Berry Cobbler recipe!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 144kcal

Author Olivia Crouppen

Ingredients

• 1 cup (4oz/115g) almond flour
• ½ cup (2 ½oz/71g) tapioca flour
• 2 tablespoons coconut flour
• 2 tablespoons Lakanto brown sugar, coconut sugar or turbinado sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons coconut oil, chilled
• 1 whole egg plus 1 egg white*
• 2 teaspoons vanilla extract
• 5 cups (25oz/710g) mixed fresh berries
• zest of 1 lemon
• 2-3 tablespoons lemon juice
• 2 tablespoons tapioca starch
• 1/2 cup (4oz/115g) Lakanto sugar, Swerve or coconut sugar
• 1/4 teaspoon ground cinnamon

Instructions

• Pre-heat the oven to 350°F (180°C).

First Make the Biscuits:

• In a large bowl combine the almond flour, tapioca starch, coconut flour, Lakanto brown sugar, baking powder, and salt. 
• Rub the cold coconut oil into the dry ingredients until you've reached the texture of coarse breadcrumbs.
• Add in the egg, egg white, and vanilla. Using your wooden spoon or your hands, bring the dough together into a ball. Once the dough has come together set aside to make the filling. 

Berry Filling:

• In a large bowl combine the mixed berries, lemon zest, and juice, tapioca starch, sugar, and cinnamon. Gently fold everything together until the lemon juice, sugar and tapioca starch have formed a sauce, coating the berries.
• Transfer the berries to a 9 inch cast iron pan or casserole dish of your choice.
• Press the dough into 1 even layer about 3/4 inch thick. Using a biscuit cutter, cut out 6 rounds and place them on top of the berries. 
• Loosely cover the cast iron pan with foil then bake for 20 minutes. After 20 minutes remove the foil and bake for another 20-25 minutes uncovered, until the biscuits are golden brown and the berries are burst and have formed a shiny sauce. 
• Remove from the oven and allow to cool just slightly before serving with vanilla ice cream!
• Cover and store left over cobbler in the fridge for up to 3-4 days. 

Notes

*2 flax eggs or 1/3 cup unsweetened apple sauce can be used in place of the egg in this recipe 

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 2g | Cholesterol: 238mg | Sodium: 159mg | Potassium: 11mg | Fiber: 4g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 21.5mg | Calcium: 310mg | Iron: 2.2mg

The post No Sugar Added Berry Cobbler (Low Carb) appeared first on Gemma’s Bigger Bolder Baking.

Made in the blender or food processor, this Sugar-Free Ice Cream really is super low effort, but very high impact! My recipe is here to show you that alternative desserts are easy breezy and above all TASTY!

What’s in Sugar-Free Ice Cream?

Even when cutting down on sugar, you can still enjoy rich sweets — and this Sugar-Free Ice Cream is no exception! Made of only coconut milk, coconut cream, and sugar substitutes, this ice cream is not made with anything unusual, it’s just combined in a way you might not have tried before.

By freezing the coconut milk and sugar substitute mixture into ice cubes then blending into ice cream, you avoid having to use any special equipment or thickening agents. Whether you make chocolate or vanilla you’ll be blown away by how decadent my ice cream is!

Is Sugar-Free Ice Cream Keto or Low Carb?

YES, my Sugar-Free Ice Cream is full of healthy fat from the coconut milk and coconut cream, has zero sugar, no added nuts or wheat products, so this is a low carb and Keto approved dessert. BUT, this really is for everyone. Why not trade out refined sugar for a sugar substitute and try using dairy-free milk? You have nothing to lose in terms of flavor and richness, and I don’t know anyone that wouldn’t think this ice cream is heaven.

How Long Does It Take for It to Freeze?

I like to freeze the ice cube trays for a minimum of 4 hours, even better is overnight. You could even do this several days in advance. When ready to eat or serve just remove the tray from the fridge. If you find the cubes are hard to remove from the tray, not to worry, it’s best to allow the coconut milk mixture to thaw a little. This will make it extra creamy and easy to blend into Sugar-Free Ice Cream.

What Else Can I Add to It?

Vanilla and chocolate flavors are the classics, but if you can dream it you can make it into Sugar-Free Ice Cream. You can add nuts, sugar-free chocolate chips, nut butter, or fresh fruit. If you do choose to add fruit this will no longer be sugar free, but will still be very low in sugar. I love the idea of adding peanut butter to the chocolate ice cream for a peanut butter cup effect, YUM!

How Do I Store Sugar-Free Ice Cream?

Since this ice cream is kept in the freezer, it will keep for up to 1 month. If you find it to be hard to scoop after a few weeks just allow it to thaw slightly at room temperature. I promise once you give this Sugar-Free Ice Cream a try you will always want to have it on hand!

Tips and Tricks to Making Sugar Free Ice Cream:

• Use erythritol combined with monk fruit extract  in place of Lakanto if you can not find it
• Use honey or maple syrup instead of sugar-free syrup if you’d like, but then it will not be sugar-free
• Use silicon ice cube trays like this one to make sure you can easily remove the ice cubes
• If you cannot find coconut cream, place a can of coconut milk in the fridge overnight, the next day skim off the thick white cream, leaving behind the liquid to add to curries or smoothies.
• For a soft-serve effect, use 1/2 cup almond milk instead of coconut cream
• For fruity low sugar ice creams, add in 1/2 cup of your favorite fruit while blending. I like mango, raspberry, and banana!
• Add in chopped toasted nuts 
• Add in an extract like mint, lemon, or almond

Check Out These Other Sugar-Free Treats!

• Sugar-Free Cheesecake
• Sugar-Free Chocolate Bars
• Sugar-Free Granola Bars

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Sugar-Free Ice Cream Recipe (Dairy-Free)

Sweet, creamy, and that cold treat you've been looking for, my Sugar-Free Ice Cream recipe is the one you're looking for — and it just so happens to be dairy-free, too!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 160kcal

Author Olivia Crouppen

Ingredients

• 1 1/3 cups (14oz/232ml) coconut milk, full fat
• 1/2 cup (4floz/115ml) coconut cream, or the cream skimmed from a cold can of coconut milk
• 1/4 cup (2oz/57g) Lakanto sugar, swerve, or erythritol, and monk fruit extract
• 1/4 cup (2 ½ oz/71g) Lakanto maple syrup, maple syrup or honey (this is sugar)
• 1 tablespoon vanilla extract

Chocolate Ice Cream:

• 1/4 cup (1oz/28g) cocoa powder, unsweetened

Instructions

• Add the coconut milk, coconut cream, sugar and syrup to a blender or large bowl. If using a blender, blend until the sugar has fully dissolved. If doing this by hand, whisk until the sugar has fully dissolved, about 3 minutes.

If Making Vanilla Ice Cream:

• Add in the vanilla extract and mix until combined. 

If Making Chocolate Ice Cream:

• Add in the cocoa powder and whisk or blend until evenly combined.
• Transfer the ice cream to an ice cube tray and freeze for a minimum of 4 hours to overnight. 
• Once frozen, allow the ice cubes to sit out at room temperature for 10-15 minutes to thaw just slightly. 
• Once slightly thawed, remove from the ice cube tray and transfer the cubes to a blender or food processor. Blend on high until thick, rich and creamy, about 5 minutes.
• Transfer the ice cream to 9x5 inch loaf tin and store in the freezer. 
• To serve, scoop and enjoy or make ice cream sandwiches using my Ultimate Chocolate Chip Cookies!
• Cover and store the ice cream in the freezer for up to 1 month. 

Nutrition

Calories: 160kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 20mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.8mg | Calcium: 18mg | Iron: 2.7mg

The post Sugar-Free Ice Cream (Dairy-Free) appeared first on Gemma’s Bigger Bolder Baking.

My recipe for a Gluten-Free Lemon Blueberry Pound Cake stars one of my favorite flavor combinations — tangy lemon and sweet blueberries. Just like the rest of my baked goods, this pound cake is made with no wheat products or refined sugars and can even be made vegan. This cake can be baked as a loaf or the mini bundt cakes as I made. Overall, this lemon and blueberry pound cake recipe is a great one to have in your alternative baking arsenal!

How and Why to Bake with Almond and Coconut Flour

A blend of almond flour and coconut flour are the base of this pound cake. I really like to bake with both of these flour alternatives as they are loaded with healthy fats, extra fiber, and of course are naturally free of gluten. The reason I use a blend here is for the texture. The almond flour makes the cake “cakey” if you will, while the coconut flour really binds the whole thing together and keeps the cake extra moist.

If you can’t find almond or coconut flour, Gemma has a great method to make your own at home, so be sure to check that out!

How to Make a Sugar-Free Pound Cake

My pound cake ticks all the boxes from lovely fruity flavor to moist texture, and of course, added nutrition! While sometimes making healthier baked goods is about adding in extra benefits where you can, it’s also about leaving behind things that have no real nutritional value. For me, this is always a matter of replacing refined sugar with either monkfruit sugar or less processed sugar, like coconut sugar.

For more info on my favorite ways to cut the sugar have a look at my post on Sugar Substitutes in Baking. In this pound cake, I use a monkfruit-based maple syrup that adds lovely sweetness without any sugar.

Why is My Pound Cake Dry?

While normal wheat-based cakes can be dry and crumbly, this revamped Lemon and Blueberry Pound Cake recipe has built-in insurance. The flours themselves hold moisture really well and the coconut milk and oil add a distinct richness that comes through even after being baked.

With this unique recipe you really never have to worry about your pound cake being dry!

What if I Don’t Like Blueberries?

The combination of citrus and blueberries is super classic. You know what they say: if it’s not broken, don’t fix it — and I agree! For me, these flavors really balance each other out, but as with all of my recipes, I encourage you Bold Bakers to be creative and customize my recipes to YOUR taste! If you don’t like berries, by all means, leave them out. If you want to use another berry that would work very well, and if you happen to have lime or orange but not a lemon, not to worry — you can use whatever citrus fruit you have on hand.

When To Glaze a Pound Cake

No pound cake is complete without a glaze: it’s literally the icing on the cake. This glaze recipe is awesome as it can be used on any cake, really. It’s free of sugar and has no animal products, making it vegan!

The best time to glaze the poundcake it when it has cooled to room temperature, this way the glaze will sit on top of the cake nicely and not melt into the cake itself. Once the glaze sets, the cake can be sliced and enjoyed. My Gluten Free Lemon and Blueberry Pound Cake will keep well covered and stored at room temperature for 3-4 days. ENJOY!

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Gluten-Free Lemon Blueberry Pound Cake Recipe

Bright citrus and sweet blueberries are the building blocks to my moist and decadent Gluten-Free Lemon Blueberry Pound Cake recipe!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 160kcal

Author Olivia Crouppen

Ingredients

• 1 1/2 cups (6oz/172g) blanched almond flour
• 3 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup (2 ½ floz/71ml) full fat coconut milk
• 1/3 cup (2 ½ floz/71ml) Lakanto Maple Syrup, honey or maple syrup
• 2 lemons, zest and juice
• 3 eggs, at room temperature
• 2 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• 3/4 cup (3 ¾oz/106g) blueberries, fresh or frozen
• Coconut oil or ghee, for greasing the pan

Lemon Glaze:

• 1/4 cup (2floz/57ml) coconut cream*
• 2 tablespoons ghee (or melted butter)
• 1/4 cup (2floz/57ml) lakanto maple syrup, honey or maple syrup
• 1 tablespoon lemon juice, and the zest of 1 lemon
• 2 tablespoons Lakanto Powdered Sugar, or swerve, optional for a sweeter glaze

Instructions

• Pre-heat your oven to 350°F (180°C) then generously grease a mini bundt bunt tin, or a 5 x 9-inch loaf tin, with coconut oil or ghee. Set aside. 
• In a large bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well then set aside. 
• In a separate medium bowl, whisk together the coconut milk, maple syrup, lemon juice and zest, eggs, coconut oil, and vanilla. Whisk until combined.
• Add the wet mixture into the dry, then, using a spatula, fold until all of the wet ingredients have been absorbed. Allow the batter to rest for 10 minutes. This will ensure the coconut flour has time to absorb the liquid in the batter. 
• After 10 minutes gently fold in the berries, being careful not to burst them as they will bleed. 
• Divide the batter evenly between the mini bunts, or transfer it to your prepared loaf tin.
• Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
• Allow the cake to cool for about 10 minutes before gently turning out onto a wire rack to cool fully. while the cake is cooling, prepare the glaze.

Glaze:

• In a small bowl whisk together the coconut cream, ghee, Lakanto Maple Syrup, lemon juice, and zest. For a runny glaze set aside at room temperature. For a thicker glaze set aside in the fridge until the pound cakes have cooled fully. 

To assemble the cakes:

• Once the cakes have fully cooled, generously drizzle over the glaze. Then garnish with additional lemon zest and lemon sliced if desired. Serve and enjoy!
• Cover and store the cakes in the fridge for up to 4 days. They can also be frozen for up to 8 weeks. 

Notes

*If you can not find coconut cream you can always skim the cream off the top of a can of coconut milk. To do this refrigerate the a can of coconut milk for 24 hours, then open the can and spoon off the cream leaving behind the liquid. 

Nutrition

Serving: 0.5a cake | Calories: 160kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 248mg | Fiber: 4g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 6.6mg | Calcium: 20mg | Iron: 0.7mg

The post Gluten Free Lemon Blueberry Pound Cake appeared first on Gemma’s Bigger Bolder Baking.