Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Lemon Poppy Seed Cookies

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lemon poppy seed cookies

For  the lemon lovers, a delicious cookie

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 1 cup XYLA
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 3/4 cup Pamela’s gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon lemon zest
  • juice of 1 large lemon or 2 small lemons
  • 2 tablespoons poppy seeds

Preheat oven to 350

Line 2 baking sheets with parchment paper

In the bowl of standing mixer combine butter and sugar

Add egg, lemon zest and lemon juice, vanilla extract and continue to combine, approx. 5 minutes (until all ingredients are well combined.

While the wet mixture is mixing, in a separate bowl whisk flour, baking powder, xanthan gum, poppy seeds and salt together.

Slowly add the dry mixture to the went until all are well combined.

Using a spring release scoop drop the dough on the parchment paper lined sheets about 2 inches apart.  Bake one sheet at a time for 8 to 12 minutes.

Let cookies cool on the baking sheet for 5 to 10 minutes before transferring to cooling rack to finish cooling completely.

I find the best way to store the cookies is in a large Tupperware like container, with parchment between the cookie layers so they don’t stick together.

 

Snickerdoodles

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snickerdoodles

I got this recipe from “The Delight Gluten-Free” Magazine. I just replaced the sugar with XYLA.  Co-workers have raved about these cookies.

Preheat oven to 350

Line cookie sheets with parchment paper.

Ingredients:

  • 1 cup of butter – room temp
  • 1 1/2 cups of XYLA
  • 2 large eggs
  • 2 3/4 cups of gluten free flour (I use the Pamela’s brand)
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons XYLA
  • 2 tablespoons ground cinnamon

In the bowl of a standing mixer  cream together butter, sugar and eggs.

In a separate bowl combine the flour, cream of tartar, baking soda and salt.

Blend dry ingredients into the wet ingredients and mix until a smooth dough forms.

Transfer dough to a bowl, cover and refrigerate for at least 20 minutes

While dough is chilling mix the XYLA and cinnamon in a small bowl

Drop 1 inch balls of dough into the XYLA/cinnamon mixture and roll gently to coat

Place the coated balls of dough on the parchment papered cookie sheets and bake for 9 to 12 minutes.

Let sit on cookie sheet to cool for a bit and serve.

Chocolate Chocolate Chip Brownies

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chocolate chocolate chip brownies

Fudgy chocolate brownies with chocolate chips…..yummy yummy yummy!

Preheat oven to 325

Spray 5 x 9 baking pan with cooking spray

Ingredients:

  • 1 bag + 3/4 cup Enjoy life mini chocolate chips
  • 1 stick unsalted butter
  • 3/4 cup XYLA
  • 3/4 cup Coconut Palm Sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup Pamela’s Gluten Free Flour
  • 1/2 teaspoon Kosher salt

Melt the stick of butter in a saucepan over a low heat, when butter is almost completely melted added in the 1 bag of chocolate chips and melt together.

Remove pan from heat and stir in the both the 3/4 cups of sugars and the vanilla extract.

In a separate bowl whisk the four eggs, add in the flour and salt and combine well.  Add the chocolate mixture to the egg/flour mixture to combine.  Stir in the additional 3/4 cup of chocolate chips to the mixture.  Pour mixture into prepped baking pan.

Bake at 325 for 45 minutes.  Let cool in baking dish for about 1/2 hour or longer before cutting and serving.

Summer roasted vegetable soup with red lentils

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I have recently had dental surgery and chewing is not really an option, but I was craving vegetables and came up with this roasted vegetable soup.  It is chocked full of veggies and is so very flavorful. This soup would also be a great addition to a grilled cheese sandwich, omelet or quiche and a great way to use up extra summer veggies.

Summer Roasted Vegetable Soup with Red Lentils

Lentils

  • 2 1/2 cups vegetable broth
  • 1 cup red lentils
  • salt and pepper to taste

Instructions

  1. In a dutch oven cook the red lentils per package instructions. When lentils are done just leave them in the dutch oven awaiting the roasted veggies.

Roasted Vegetables

  • 3 to 4 large red peppers *
  • 2 heads of garlic – tops cut off, placed in foil drizzled with olive oil, salt and pepper, closed foil package
  • 3 huge or 6 large heirloom tomatoes – cut into chunky pieces
  • 3 to 4 medium zucchini – cut into chunky pieces
  • 2 large red onions – cut into chunky pieces
  • 1/4 cup olive oil + extras for the garlic
  • salt and pepper

Instructions

  1. Place all the cut veggies on a baking sheet, drizzle the olive oil and sprinkle with salt & pepper. Place veggies and garlic package in the heated oven and roast for 45 minutes.
  2. Place roasted veggies on cooling rack for about 10 to 15 minutes so that you can handle them. Smush** the roasted garlic cloves from the the head & puree with the veggies in a food processor and add to the cooked lentils in the dutch oven.

Soup

  • 1 quart vegetable broth (low sodium)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 bay leaf
  1. Combine the soup ingredients to the dutch oven, simmer on low for 20 to 30 minutes. Remove bay leaf and serve.
  2. *Stove top pepper roasting: char the peppers on the open gas flame, put in a ziplock bag to steam. When roasted veggies are done, remove from bag, take paper towel and wipe off the char and remove the inside seeds. If you don’t want to do that or have only an electric stove you can roast them with the rest of the vegetables.
  3. **SMUSH is a technical term meaning to squeeze the whole garlic head to release the roasted garlic cloves

Chicken with Asparagus & Mushrooms in Mustard Sauce

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A very easy chicken dinner that is ready in under 20 minutes that looks like you slaved away in the kitchen.

Chicken with Asparagus & Mushrooms in Mustard Sauce

Ingredients

  • 1 lb chicken thighs – cut into bite size pieces **
  • 1 lb fresh asparagus – cut into 1 inch pieces
  • 1 – 10 oz bag sliced crimini mushrooms
  • 1/4 teaspoon granulated garlic
  • 3 to 4 tablespoons olive oil
  • 4 to 5 tablespoons Dijon Mustard

Takes

Cooking Instructions

  1. Heat olive oil in large frying pan
  2. Season chicken with granulated garlic, salt and pepper
  3. Add seasoned chicken to hot oil and sauté for 7 to 10 minutes on high to brown and cook thru
  4. Remove chicken from pan and add mushrooms to the hot oil and cook for 2 minutes
  5. Add asparagus to the cooking mushrooms, salt and pepper to taste and cook for additional 2 minutes
  6. Return chicken to the pan with the vegetables, lower the heat to medium, add the Dijon Mustard and simmer to 3 to 4 minutes.
  7. This dish is terrific served over gluten free pasta (any size you prefer)
  8. **If you want to rather use white meat chicken that is fine too.