Dutch Oven Cherry and Pecan Bread

gluten free dutch baby recipe

Dutch Oven Cherry and Pecan Bread

Ingredients
  

  • 1 cup dried cherries
  • 1 cup raw pecans
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp dried vanilla

Instructions
 

  • Once the bread dough batter has been mixed on medium speed.
  • After adding these new ingredients increase speed to medium high and mix for a minute.
  • Lightly grease the cast iron Dutch oven.
  • Add the gluten free bread dough batter to the pot.
  • Smooth down the batter for a smooth top.
  • Cover dough with Saran Wrap and then top with 2 tea towels to keep dough nice and warm to rise.
  • Let the bread dough rise for 90 minutes.
  • Turn oven to 500 degrees.
  • Once oven has reached temperature remove Saran Wrap and tea towels and cover gluten free bread dough with the Dutch oven lid.
  • Place in oven and bake covered for 30 minutes.
  • Remove lid and continue baking for 15-20 minutes.
  • Remove Dutch oven from oven and cool on a wire rack.
Tried this recipe?Let us know how it was!
dutch oven cherry and pecan bread recipe

Recently I shared a recipe for gluten free White Sandwich Bread(link to previous post) made in a bread machine. I wanted to see if I used the same basic recipe but changed the technique in the way it is baked if the recipe would still work.

Well it did!

I am thrilled!

Basically this bread is baked in a cast iron Dutch Oven. I used my 6 quart Le Crueset one for my bread but you can use a 4 quart one also. The most important part is making sure you have the lid to cover it. The high heat ensures a nice crust on the bread too.

dutch oven cherry and pecan bread recipe

dutch oven cherry and pecan bread recipe

dutch oven cherry and pecan bread recipe

Enjoy!

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten Free Dairy Free Cherry Pistachio Meringue Pillows

gluten-free-dairy-free-cherry-pistachio-meringue-pillows-recipe

This is day 18 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

gluten free dairy free cherry pistachio meringue pillows recipe
Here is the 18th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
In fact not only is this recipe gluten free, it is dairy free and grain free.
I decided to add dried cherries, pistachios and chocolate chips to the meringue batter.
This cookie is also delicious plain so feel free to add or subtract your own added ingredients.
Have you liked the recipes so far?
Only have 2 more recipes left and I am hoping you will enjoy them.

This recipe made abut 20 large meringue pillows.

Gluten Free Dairy Free Cherry Pistachio Meringue Pillows

Ingredients
  

  • egg whites (or you can used 8 Tbsp of liquid egg whites)
  • 1 1/4 cup white sugar
  • 1/4 cup dried cherries
  • 1/4 cup Enjoy Life dark chocolate chips
  • 1/4 cup pistachios

Instructions
 

  • Remove egg whites from refrigerator and bring to room temperature.
  • Preheat oven to 300 degrees.
  • Line 2 cookie sheets with parchment paper.
  • In a stand mixer add the egg whites and beat on high until soft peaks form.
  • Slowly add the white sugar and beat on high until stiff glossy peaks form.
  • This can take awhile.
  • Fold in the chocolate chips, cherries and pistachios.
  • Use a large ice cream scoop to drop dough onto the lined cookie sheets.
  • Bake in oven for 20 minutes.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free cherry pistachio meringue pillows recipe
gluten free dairy free cherry pistachio meringue pillows recipe

Gluten Free Dairy Free Coconut Cherry Cookies

Gluten Free Dairy Free Coconut Cherry Cookies Recipe

Gluten Free Dairy Free Coconut Cherry Cookies

Ingredients
  

  • This recipe made 43 cookies for me.Feel free to use your favorite gluten free flour blend in this recipe
  • 1/2 cup Earth Balance “vegan” butter, softened
  • 1 cup icing sugar
  • 1 tsp baking powder
  • 1 large egg
  • 1 1/4 cup Compliments gluten free flour blend*
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried cherries

Instructions
 

  • Preheat oven to 375 degrees.
  • Line baking sheet with parchment paper.
  • In a stand mixer beat the vegan butter with the icing sugar until creamy.
  • Add the egg and mix again.
  • Scraping the bowl to combine.
  • In a small bowl whisk the gluten free flour blend, coconut and baking powder.
  • Add dry ingredients to wet and mix well.
  • Add the dried cherries and mix again.
  • Use an ice cream scoop to drop dough onto cookie sheet.
  • Bake in oven for 10-12 minutes.
  • Cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
Gluten Free Dairy Free Coconut Cherry Cookies Recipe

Gluten Free Double Chocolate Quinoa Cherry Biscotti

Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti


Winter has hit us early in Calgary this year. I normally can handle snow after Halloween but this year it came during the beginning of October and that I’m not happy about.
What this early winter has done is force me to put all my summer stuff away, dig out the winter boots, coats, scarves and mittens and replace summer dresses and skirts with warm sweaters, tights and flannel pajamas.
Cold weather equals complete comfort cooking and baking. It means getting ready for holiday season, staying inside more, entertaining, roaring fires, blankets on the couch while watching TV, slow simmering stews and soups and many, many pots of tea brewed.
Gone are the many cold drinks and instead are mugs of hot chocolate, cups of chai tea, earl grey lattes and mulled cider. With these hot drinks it also means having a batch of cookies always on the counter, ready for that cup of tea or hot chocolate.
I am not a coffee drinker. Tried it when I was 12 and didn’t like it. Yes, I am much older than 12 now, but coffee is still not my thing.
I drink tea! I collect tea! I enjoy tea!
So I thought I would make a cookie that both the coffee drinker and the tea drinker could enjoy:
Biscotti.
Except my biscotti is not rock hard. I am not a fan of breaking my teeth when I am eating a cookie, in fact, it reminds me of my early gluten free baking errors that lent itself to rock hard, cardboard baked goods.
Nope, I want my biscotti to hold its shape but still have a bit of chew to it. This double chocolate quinoa biscotti is perfect for just that.

Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti
Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti
Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti
Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti
Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti



Gluten Free Double Chocolate Quinoa Cherry Biscotti

Ingredients
  

  • 1 1/2 cup quinoa flour
  • 1/2 cup gluten free flour mix Cuisine Soleil Organic GF Flour Mix
  • 1/4 cup Earth Balance vegan butter
  • 1/2 cup dark chocolate cocoa powder
  • 1 cup organic cane sugar
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1 tsp pure vanilla
  • 1 tsp hazelnut extract
  • 1/2 cup slivered almonds
  • 1/2 cup dried cherries
  • 1/2 cup No Nuttin gluten free dark chocolate chunks

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with parchment paper.
  • In a large bowl combine the quinoa flour, Gluten Free flour mix, cocoa, baking powder, baking soda and salt.
  • Add the slivered almonds and dark chocolate chunks and stir.
  • In stand mixer cream the vegan butter and the cane sugar.
  • Add the eggs and beat on medium speed until smooth.
  • On low add the vanilla and hazelnut extracts.
  • Add the dry ingredients to the wet and beat on low until combined.
  • Remove dough from bowl and place on cookie sheet.
  • To spread the dough into a log shape I have about a tablespoon of tapioca starch on hand and dip my hands into the starch to prevent the dough from sticking.
  • Bake in oven for 20 minutes.
  • Remove from oven and let cool for 8-10 minutes until the dough is cool enough to handle.
  • With a sharp knife cut into log shapes.
  • Flip each piece carefully onto its side.
  • Bake an additional 10 minutes.
  • Let cool before removing from cookie sheet and store in a container.
Tried this recipe?Let us know how it was!