your
gluten-free kitchen
RASPBERRY-MARSHMALLOW
CUPCAKES Pink, fluffy frosting makes these cupcakes extra special. They’d be perfect for a little girl’s birthday party, too.
PREP TIME 10 MIN.–COOK TIME 25 MIN. READY IN 35 MIN. – SERVINGS 12
5 oz gluten-free white chocolate chips 7 tbsp butter 1¼ cup Bob’s Red Mill Gluten Free Flour 1 tsp gluten-free baking powder ¾ cup sugar 4 eggs
1½ cups frozen raspberries 1 cup Marshmallow Fluff 1 cup Betty Crocker vanilla frosting 1-2 drops red food coloring, optional 1 tbsp colored sprinkles
STEP 1 Preheat the oven to 350ºF. Divide cupcake papers in a muffin tin. Bring a pot with 1 inch of water to a simmer. Place the white chocolate and butter in a heat-proof bowl. Hang the bowl over the pot of simmering water, making sure the bowl does not touch the water. Melt the chocolate and butter, stirring occasionally. STEP 2 Meanwhile, sift the flour, baking powder and a pinch of salt into a bowl. Remove the chocolate from the heat. In a separate bowl mix the sugar and eggs. Slowly stir in the chocolate. Fold the flour into the egg mixture until combined. STEP 3 Set 12 raspberries aside and let thaw. Take remaining frozen raspberries and delicately fold them into the batter. Fill cupcake papers and bake on the middle rack until golden brown, 20-25 min. Remove from the oven and cool on a wire rack. STEP 4 Put the marshmallow fluff, frosting, and 1-2 drops food coloring in a bowl and mix together. Top the cupcakes with marshmallow frosting and garnish with reserved raspberries and a pinch of colored sprinkles.
Per serving: 440 calories, 16g fat, 8g saturated fat, 92mg cholesterol, 120mg sodium, 70g carbohydrate, 2g fiber, 45g sugar, 5g protein
GLUTEN-FREE GOODIES
2
This old-school favorite is a short cut to amazing frosting.
COCONUT MACAROONS This super easy recipe features only egg whites, flaked coconut and condensed milk. Make them even more special by dipping in melted chocolate.
1 4 3
PUFFED RICE TREATS The back-of-the-box recipe for puffed rice and marshmallow no-bake treats are guaranteed gluten free. Change them up with chocolate chips or dried fruit.
POPCORN BALLS Melt together honey and almond butter, mix with popcorn and form into balls for a wholesome snack.
FLOURLESS NUT COOKIES Remember this formula: 1 cup nut butter, 1 cup sugar, 1 egg. It makes the best ever peanut butter (or other nut butter) cookies. Shape and bake just as you would regular cookies.
SEPTEMBER 2016 103
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