This popular Pennsylvania Dutch cookie is sure to be a winner with your family. A crisp, cinnamon/sugar crust hides soft, buttery cookie subtly scented with nutmeg and vanilla.
Full recipe is under the video
1 cup (205g) vegetable shortening (you may use palm shortening or other solid fat, or butter/margarine, or a combination of the two)
1 1/2 cups (192g) white sugar
2 eggs OR 1/2 c aquafaba OR 1/2 c chia OR 1/2 c flax gel (choose one, 100g total)
2 tsp vanilla extract
2 3/4 cups (330g) Better Batter Gluten Free Flour
2 tsp cream of tartar
1/4 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. white sugar
2 tsp. ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Line cookie sheet(s) with parchment paper.
In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs gradually, blending well after each addition, then add the vanilla. Combine the flour, cream of tartar, nutmeg, baking soda, and salt; stir into the wet mixture until blended. If you are using Butter or margarine for your fat, chill the dough for 30 minutes to an hour before proceeding.
Roll or scoop the dough into balls the size of small walnuts, about 1-2 Tbsp, per cookie, depending on the size desired. Roll balls in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on prepared cookie sheet – these will spread, particularly if you used butter or margarine instead of shortening!
Bake in the preheated oven for 7 to 10 minutes or until lightly browned, but still soft. Allow to cool completely before removing from parchment paper.
If you have visions of lovely gingerbread houses floating like sugar plums through your head, this recipe is for you. It yields a VERY strong, very sturdy dough that will hold up well to being left out as part of Christmas decorations, and it can bear a lot of weight from candy add-ons! Read the entire directions – including our special notes – carefully before starting this recipe, for best and most accurate results.
You should know that this recipe has been created to use for decorating: the finished baked good is very hard and not sweet, so don’t expect it to taste like gingerbread men – you might chip a tooth trying to eat it if it’s been sitting out for a month! If you want tasty gingerbread – ONLY appropriate for very small houses and immediate eating – try this regular or this vegan roll out gingerbread recipe instead.
This recipe yields enough for ONE small gingerbread house – You may use any free online gingerbread house template with this recipe.. see notes below recipe for calculating yields. Full recipe under the video:
Fluffy and flaky, warm and buttery, there is very little in the way of side dishes as delicious, popular, and satisfying as a basket of super flaky biscuits. When I was a child, my sisters and I would sit for what seemed like forever peeling and eating one layer at a time – I am sure my parents were just happy for the small windows of peace and quiet the little popcan breads provided.
My children had never had a flaky biscuit, so – in the wake of our super successful Pillsbury crescent roll clone, I tackled this challenge. To say it went over well would be an understatement – I’ve had to make them nearly every day since!! If you’re looking for tender biscuits with hundreds of flaky layers, look no farther – you have found your perfect recipe! You’ll love how quick and easy these little gems are to whip together, too! this recipe makes between 4 and 12 biscuits – you will want to double the recipe to make Super Grands (as pictured in our photo).
Many thanks to Patrick Auger who submitted his photo for our recipe!
This is a fantastic icing to use for making sugar cookies – it’s smooth and neutral-flavored; and it can be easily colored, piped, and spooned into decorative shapes. While most recipes online call for chickpea aquafaba (also called bean juice or bean brine), those of us with peanut allergies may avoid chickpeas – I have found that any white bean aquafaba will do.
This recipe generally produces a medium royal icing – for use to do a smooth topping or decoration on a cookie. You may want to increase the powdered sugar for a stiffer icing (to pipe shapes) – I would increase it by 1/4 c at a time when you are beating the mixture.
If you are using coloring, remember it will generally dry brighter than it is when it is wet.
Glycerin may be added for shine and to slow the drying process, but it is not necessary.
Make the chili.Heat a large cast iron skillet on the stove top over medium-low heat. Add the olive oil and butter, then the onions. Slowly caramelize the onions over low heat, stirring frequently, until medium brown color, about 10-15+ minutes. Don’t skip or rush this step – it takes awhile to cook the onions and this is the basis for a flavorful stove top chili. Increase heat to medium and add the ground beef and cook through until beef is no longer pink. Drain and discard all fat from the pan. Add the garlic and diced bell peppers and cook, stirring often, about 5 minutes. Add basil, salt, cumin, celery seed, and chili powder. Cook 1-2 minutes stirring constantly before adding the tomato puree and diced tomatoes. Stir well to combine. Add the black beans and bay leaf. Mix well and let simmer at least 10 minutes, stirring often. The chili should be thick but still have some liquid in it. If it seems too dry add up to 1/2 c water and stir well to combine. Remove the bay leaf before continuing with the cornbread topping.
Preheat.Preheat the oven to 375 degrees.
Make the cornbread batter.In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. Add the cooking oil, whole milk, and eggs. Whisk well to incorporate. Fold in the cheese with a spatula. Carefully spoon the cornbread batter over the warm chili. Top with jalapeno pepper rings, if desired.
Bake.Transfer the skillet to the preheated oven and bake 18-25 minutes or until a toothpick inserted in the center of the cornbread comes out clean. If cornbread browns too quickly on top tent with foil. Remove from oven and gently rub the top with remaining butter. This will melt on top. Cool 5 minutes before serving.
Are you looking for a great yellow cake recipe for a birthday or other special occasion? Check out this wonderful gluten-free vanilla cake recipe, which is also dairy free. Its terrific for layer cakes or even cupcakes and definitely a great cake recipe to add to your recipe book…you won’t be disappointed! This delicious cake can even be made ahead of time and frozen… take it out of the freezer the night before to let thaw before frosting.
3 cups Better Batter Gluten Free Flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
¾ cup oil
2 tablespoon vanilla bean paste
4 large eggs
1 cup rice or coconut milk at room temperature
Preheat the oven to 325°F. Lightly grease two 9″ round cake pans or two muffins pans.
Whisk together flour, baking powder, and salt. In a separate bowl, use an electric mixer to beat together the sugar, oil, and vanilla until smooth. Beat in the eggs one at a time; the mixture should become quite fluffy. Beat in the milk, at low speed, alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients.
Once all ingredients are combined and batter is ready, scoop the batter into the prepared pans. Bake the cake for about 25 to 30 minutes until done and a cake tester (or toothpick) inserted into the middle comes out clean. Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack. Cool completely before frosting.
Strawberry season is upon us, and with the rhubarb in full bloom as well, it’s a great time to make up this delicious snack, which combines both classic flavors into a sweet-tart bar with a lot of moisture. Patrick Auger enjoys creating allergy friendly desserts using our products, and we love everything he creates!
Yield: 16 to 20 bars
For the streusel:
1/2 cup Earth Balance, melted, plus room temperature butter for pan
1/2 teaspoon baking powder
3/4 cup packed light brown sugar
1/4 teaspoon kosher salt
1-1/4 cups (6oz or 141g) Better Batter Gluten Free Flour
For the bars:
Earth Balance and Better Batter Gluten Free flour to prepare baking pan
1/2 pound rhubarb, cut into 1/2” pieces
1/2 pound strawberries, hulled and sliced 1/4″ thick
2 tablespoons light brown sugar
1-1/2 cups Gluten Free Better Batter Flour
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups Earth Balance, at room temperature
1-1/2 cups. Better Batter Corn Free powdered sugar, plus more for dusting finished bars
3 large eggs
2 teaspoons pure vanilla extract
For the streusel:
Whisk together the Earth Balance baking powder, brown sugar, and salt. Add flour and mix with a fork until large crumbs form.
Refrigerate until ready to use.
For the bars:
Preheat oven to 350°. Take 9” square baking pan and line with parchment paper, leaving a 2” overhang on 2 sides. Add Earth Balance and flour parchment paper and pan, tapping out the excess flour. Set aside.
In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup of the Better Batter flour. In another medium bowl, whisk the remaining 1-1/4 cup of Better Batter flour, baking powder, and salt.
In a large bowl, using an electric mixer, beat Earth Balance and powdered sugar until light and fluffy. Beat in the eggs, one at a time.
With mixer on low, beat in vanilla, then add in flour mixture.
Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. If you like to have some of the pretty red of the rhubarb and strawberries show on top (I do!), poke a few pieces up through the streusel.
Bake until golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached, about 50 to 55 minutes.
Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan.
Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped and sweetened cream.. dairy free .so lovely!
I can’t believe I’ve never made banana bread before. Wow this was so easy! It came out moist and fluffy and not overly sweet. I hope you enjoy this recipe as much as my family did!
1 cup sugar
1/2 cup butter, at room temperature
1 teaspoon vanilla
1/2 cup milk
2 overripe bananas, mashed
2 cups Better Batter
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
Preheat your oven to 350 and grease a loaf pan. (I used butter, you can use spray or whatever you choose)
In a large bowl beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the milk and bananas.
In a separate bowl, mix together the Better Batter, salt, baking powder and cinnamon. Mix the dry ingredients into the wet until all ingredients are incorporated. Spray a loaf pan with non-stick spray and pour in the batter.
Bake in a 350 degree oven for 50 minutes or until a toothpick inserted comes out clean.
Kreplach are a traditional Jewish food – small triangular shaped pasta pockets filled with beef or chicken filling and boiled or sauteed. They are traditionally served at Purim, at the pre Yom Kippur meal1 and on the seventh day of Sukkot, but honestly they’re amazing any time. If you like ravioli or potstickers, you love these little morsels.
1 lb finely ground cooked beef or chicken
1 small onion, grated
1 tsp salt
Prepare dough: In a large bowl combine dough ingredients together – this dough should start out thick and floury, and as you knead it, should develop into a relatively stiff, slightly sticky dough. Add a bit of water, 1 tbsp at a time, if the dough is too dry, until you get a dough that is satiny and smooth or add a bit of flour 1tbsp at a time, if the dough is too wet. Once you get a good, satiny textured dough, roll it out thin on floured board, to a thickness between 1/16 and 1/8 inch thick, depending on preference. Cut the dough into 3-inch squares with a straight edge or knife.
Prepare filling: In a small bowl mix filling ingredients well until evenly combined.
Fill squares: Moisten the edge of each square. Place 1 tsp of meat filling in the center of each square. Fold over each square on the diagonal, bringing one point up to touch the point directly opposite, so that a triangle is formed. Pinch the edges together to seal and allow to sit at least 5 minutes. Repeat until all dough and/or filling is used.
To Boil: Slide finished kreplach into boiling water and cook until the dumplings float.
To Saute: Heat oil in a saute pan – you don’t need too much – and saute the kreplach until they brown. Flip and repeat on the other side.
Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.
This neat little Vday recipe comes from our gal, Colleen Buckner, made adorable Mommy-and-Me versions of the recipe for her girls. Sweet strawberry-raspberry creme filling is sandwiched between tender brownie slices. Chill well for best texture. These also make great ‘ice cream’ sandwiches, if you freeze them!
1 cup strawberries, cored and halved
1 cup raspberries
1 stick butter or nondairy margarine, softened
splash of vanilla extract
1-2 pounds Better Batter Corn Free powdered sugar, sifted (approx)
Preheat oven to 325 degrees. Prepare a 9×13 inch baking pan. To do so, fold a long piece of heavy foil into a 13″ wide strip and fit it inside a 9″ x 13″ metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil with nonstick spray.
Prepare brownie batter using the 3 egg or bean version (cake like) directions from BB box. Pour the batter intto prepared pan and shake pan slightly or rap on counter to get rid of bubbles. Bake the brownies until slightly puffed and dry-looking. When brownies are done, a tester inserted into center should come out with some moist crumbs attached, but the center should not jiggle. Let cool completely in pan on rack, about 30 minutes to an hour.
After the brownies have completely cooled, use a butter knife or icing spreader and slide it along the sides of the pan where there is no foil. This will loosen any stuck-on brownies. Carefully flip the brownie pan over onto a large, flat surface. Slowly loosen foil to allow the brownies to slide out and onto the flat working surface. Proceed to use heart shaped cookie cutters to cut shaped out of brownies. Arrange cutters closely to avoid waste and to get the most designs out of your brownies.
Meanwhile, prepare filling:
Puree strawberries and raspberries in a food processor until smooth. strain through a large mesh strainer into a bowl, in order to create a smooth puree. Add softened butter and vanilla extract and beat until the mixture is well incorporated – it may look slightly curdled at this point.
Add Better Batter corn free powdered sugar slowly, about 1/4 c at a time, until desired consistency is reached – ideally this should be the texture of soft ice cream, but you can make it thicker or thinner if you wish.
Place half the brownie hearts on a flat working surface. Spread with equal amounts of Strawberry-Rasberry Creme Filling on each heart and top with a second brownie heart. Serve immediately, or place in the fridge for 30 minutes to allow the filling to firm up, first. Brownie hearts may also be frozen.
Looking for a last minute treat to whip up for company? Our delicious chocolate cookies have a chewy exterior and moist, fudgy center. Best of all: these little treats are easy to make, with only four ingredients, and require no measuring! You can add extracts and other ‘mix’ ins, if you like (such as chocolate chips) to add even more diversity to these delightful little cookies. This recipe makes 12-24 depending on size.
Prepare several baking sheets with parchment paper. Preheat oven to 350 degrees.
Mix together Better Batter brownie or cake mix, non dairy topping, and egg, until well combined. Form into balls about 1-2 tbsp in size. Roll each ball in Better Batter Corn Free Powdered Sugar and place at least an inch apart on the baking sheet. Bake at 350°F for 10 to 12 minutes, until cookies spread and ‘crackle’
Cool cookies on pan for 2 minutes before transferring the parchment sheets and cookies to a rack. Allow cookies to cool completely before removing from parchment pap
This recipe makes 12-24 cookies, depending on size.
Trefoils are a quiet favorite of the available Girl Scout Cookie Flavors, coming in 5th place year to year in total cookie sales. This slightly salty, buttery shortbread is a great basic cookie and, is likely the base for all the other cookies we know and love. Use my allergy free, vegan Girl Scout Cookie Shortbread Base and a few easily accessible household items for a great little clone of the original. This recipe makes about 44 trefoils (2 boxes worth).
Preheat oven to 350 degrees and line a few cookie sheets with parchment paper.
Follow instructions for Shortbread base. Roll dough out to 1/4 inch thick.
Using a 2 inch round cookie cutter, cut the dough into circles. You should get 44 circles out of the dough, each about 8-10g.
Use your thumbs and forefingers to pinch the dough into a rounded ‘diamond’ shape.
Using the toothpicks, ‘draw’ the trefoil design on the top of the cookie.
Using the blunt end of the chopstick, ’emboss’ the cookie by pressing down on the thick parts of the design to create ‘faces’ and then use the toothpick to draw the thinner ‘lines that divide the two faces.
Your final cookie should have areas that are 3/8 inch thick, with thinner designs of 1/4 inch thick.
Place finished cookies on prepared cookie sheet(s) and bake in oven for 8-12 minutes or until golden brown.
Allow to cool on a rack completely before storing in an airtight container.
The third most popular Girl Scout cookie is the Tagalong (also called Peanut Butter Patties). Naturally, with gluten, dairy, and peanut allergies in our house, if I ever want to eat these, I have to make them myself. After a lot of research and experimentation, I think I’ve cracked the Tagalong clone and have created a really yummy, allergen and corn free vegan version. With my Girl Scout Shortbread Base and sunflower seed butter (you could use soynutbutter or peanut butter instead if you are not allergic), you will be able to make a great ‘clone’ of this delightful little cookie. This recipe yields 3 boxes worth.
1 recipe prepared Girl Scout Shortbread Base
1 1/2 c smooth sunflower seed butter (you may use soynut butter or peanut butter if you wish)
3/4 c powdered sugar (regular or Better Batter Corn Free)
1/8 tsp salt
1/2 tsp vanilla extract
10oz semi sweet chocolate chips (we recommend Enjoy Life allergy free)
1-4 tbsp dairy free margarine (we recommend Earth Balance soy free, you may also use butter)
Preheat oven to 350 degrees F.
Prepare Girls Scout Cookie Dough. Divide into three equal portions. On a lightly floured surface, roll the dough out to about 1/4 inch thick. Using a 2 inch cutter, cut the dough into circles. Repeat with remaining portions of dough.
For best results, each circle should weigh between 10 and 12 g, so you should get three sets of 111 or 12 cookies, for a total of 44 cookies.
Place the cookies on parchment paper covered cookie sheets (you may also just use non stick cookie sheets). Bake for about 8-12 minutes, or until barely golden brown.
Remove from the oven and allow to cool on a wire rack completely before proceeding with the next step.
In a bowl, beat together sunflower seed (or soy nut or peanut) butter, powdered sugar, salt, and vanilla extract. The mixture should start out crumbly but should become cohesive as it is beaten. The texture should be smooth, and only slightly sticky – about the texture of Play Doh or fondant, and you should be able to break off small balls of it and roll it easily in your hands. You want it slightly tacky, so that it adheres to the cookie, but solid enough that it will not melt into the prepared chocolate when you dip the cookie.
In a double boiler (or a bowl set in a pan of water) over low heat, melt the chocolate, stirring constantly, until smooth and flowing. Depending on the type of chocolate you use (particularly with dairy free chocolate), you may need to add a little bit of dairy free margarine (or butter) to the melted chips – you want the chocolate to flow easily when warmed to about 89 degrees, but still able to set when at room temperature.
Test the chocolate by raising the whisk out of the pan. The chocolate should cling to the tines, but extra chocolate should easily drop/drip off of the surface. If your chocolate seems thick and does not flow off of your whisk when raised from the surface, slowly whisk in the dairy free margarine until it is easy to stir the mixture. It should be the consistency of heavy cream. Keep warm.
Measure 1/2 tsp of filling for each cookie. Roll the filling into a small ball and place on the cookie – the filling should be slightly tacky and should adhere rather easily when pressed to the surface of the cookie. Gently flatten the ball to cover most of the top surface of the cookie. Repeat with remaining cookies.
When all cookies are assembled, begin to coat the cookies in chocolate. To do this we have found it is best to hold the cookie by the edge and rotate it through the chocolate until all surfaces are covered. You may also use a fork and plunge the cookie (cookie side down) into the chocolate. Set onto waxed paper to cool.
Allow to cool completely before placing in a container. You may speed this up by using a fridge or freezer to help set the chocolate.
Our version of one of IHOP’s most popular menu items is comforting and filling and really very nice. We’ve made it easy to throw together with our Better Batter Gluten Free Pancake and Biscuit Mix. Allergic to nuts? Feel free to eliminate nuts altogether or substitute hulled sunflower seeds or pine nuts instead of the almonds and walnuts. Pine nuts are not tree nuts, botanically and give a nice flavor of walnuts, and are well tolerated by most nut allergic people, but please exercise caution and good judgment by checking with your allergy doc before making the substitution. This recipe makes 12 pancakes.
2-3 c milk or non-dairy substitute
2 large eggs, beaten
4 tbsp melted butter or dairy free margarine, melted
3 tbsp blanched almonds, finely chopped (or use almond meal or ground sunflower seeds)
3 tbsp finely chopped walnuts (or use chopped pine nuts)
Preheat and grease a griiddle to high heat (abotu 350 degrees).
In a large bowl combine the oat flour, teff flour, and pancake mix and sugar.
In a smaller bowl, combine 2 cups of the milk, the eggs, and the melted butter or margarine. Beat well to combine, until smooth.
Add the wet mixture to the flour mixture, and stir well to combine – mixture should flow relatively easy and be the texture of traditional pancake batter, so if you need to add additional milk (up to a cup) do so now. Add the nuts, if desired,and stir well to combine.
Ladle 1/3 c of batter per pancake onto the prepared skillet and cook for 1 to 3 minutes per side, or until golden brown.
Here is a great, easy Apple Coffee Cake recipe for days when you don’t want to measure, or when you find out company is coming, and there’s no snacks to be found. Using only a few ingredients to put together quickly, this recipe is easy enough for little hands to help, and convenient for hungry college students, with limited pantry space. Best of all, it can be made allergy free! Our recipe is for 12 mega muffin cups or 24 regular cups
1 box Better Batter Gluten Free Yellow Cake Mix
2 cups applesauce (we love to use homemade or commercial chunky cinnamon sauce, but you may use any kind)
1/8 tsp of apple or pumpkin pie spice (optional)
Preheat oven to 350 degrees. Line 12 mega muffin cups or 24 regular cupcake tins
Combine cake mix and applesauce (and optional spice) together in a mixing bowl, stirring until mixture resembles pudding. Beat on medium speed for about 2 minutes, or until smooth. Meanwhile mix together streusal ingredients, until mixture forms large crumbs when pressed together. Moisten hands, if mixture is too dry, to add a touch of moisture, when squeezing. Mixture should clump together with light pressure, but still crumble when pressed harder.
Divide batter evenly into prepared cups – you should fill each cup half full. Top evenly with streusal.
Bake for 20-30 minutes or until puffed and slightly golden on the top.
Allow to cool for 5-10 minutes before lifting out onto rack. Serve warm or cold.
Everybody needs a basic white bread recipe in their toolbox. Plain white bread – besides being a fabulous base for grilled cheese sandwiches and French toast – is a great basis for things that are hard to find or expensive in the gluten free world. Bread crumbs, for example, or croûtons.
This bread, in particular, is a good bread for beginning bakers. Nothing fancy about it, this it a nice, plain white bread.
This recipe was originally developed in 2011 and has since been improved/revised by Patrick and Naomi in September 2022