Indulge In These 4 Mouthwatering Gluten Free Desserts!

**** Gluten Free Blondies ****
1/2 C Butter
3/4 C Brown Sugar - packed
1/2 C Sugar
2 Eggs
2 tsp Vanilla
1 3/4 C Almond Flour
1 tsp Baking Powder
1 tsp Salt
1 Pkg Semi-Sweet Chocolate Chips
1/2 C Pecans - chopped
Lightly grease a 9 x 13 baking dish.
In a large bowl cream the butter and sugars. Add eggs one a a time along with the vanilla.
Beat 3 - 4 minutes or until the batter is light & fluffy. Gradually add in flour, baking powder & salt.
Mix until combined. Fold in chocolate chips & pecans.
Bake 350 F for 20 - 25 minutes or until top is golden brown. Allow to cool for at lease 15 minutes before
removing from baking dish.
**** Gluten - Free Almond Flour Banana Bread ****
2 C Almond Flour
2 Tbsp Brown Sugar
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Ground Cinnamon
2 - 3 Banana's - mashed (approx 1 cup)
2 Eggs
1/2 C Butter - softened
1 tsp Vanilla
3/4 C Chocolate Chips
*Optional
1/3 C Slivered Almonds
In a medium sized bowl whisk the almond flour, baking powder, cinnamon & salt.
-set aside
In a large bowl cream butter & sugar. Add eggs, vanilla & banana's, mix until
well combined.
Gradually add dry ingredients to the wet and stir until combined. Fold in chocolate chips.
Spray & line a 9 x 5 loaf pan with parchment paper. Evenly spread the batter in the pan.
Top with slivered almonds if using.
Bake @ 350 F for 50 - 60 minutes or until a toothpick comes out clean.
**** Gluten Free Chocolate Chip Cookies ****
2 3/4 C Almond Flour
1/2 C Cornstarch
1/2 tsp Baking Soda
1 tsp Salt
3/4 C Butter - melted & cooled
1/2 C Sugar
1/2 C Brown Sugar
2 Eggs
2 tsp Vanilla
12 oz Chocolate Chips
In a medium sized bowl whisk the almond flour, cornstarch, baking soda & salt. Set aside
In a large bowl whisk together the butter & sugars. Add in the eggs & vanilla, mixing well. Stir in the
dry ingredients and fold in the chips.
Cover the bowl with plastic wrap and chill for at least 1 hour.
Drop by heaping teaspoon onto a cookie sheet.
Bake @ 375 F for 10 - 12 minutes
**** Slow Cooker Crustless Pumpkin Pie ****
15 oz Can Pumpkin Puree
12 oz Can Evaporated Milk
1/2 C Brown Sugar
1/4 C Sugar
2 Eggs
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Salt
1/4 tsp Ground Cardamon
1/8 tsp Ground Cloves
Line the slow cooker with foil and shape into a bowl, layer it again.
In a large bowl combine the eggs, evaporated milk, pumpkin puree brown sugar,
cinnamon, nutmeg, salt, cardamon & cloves. Mix until well combined.
Pour into foil bowl. Cover and set on high heat for 2 1/2 hours.
Remove insert and allow to cool on a wire rack for 30 minutes then remove foil bowl
and allow to cool completely.
You can serve hot, warm or cold.
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