Grain Free Jam Tarts

gluten free jam tarts recipe

Grain Free Jam Tarts

Ingredients
  

  • 1/2 cup cold butter (I like to use Becel soft sticks)
  • 3 tbsp white sugar
  • 1 3/4 cup cassava flour
  • 1 large egg

Instructions
 

Jam for filling (1 Tbsp jam/tart)

  • In a large stand mixer add the cassava flour.
  • Turn mixer to low and add bits of the cold butter until mixture is crumbly.
  • Add the sugar and the egg and continue mixing on low speed.
  • Alternately add 1 Tbsp of cold water(total of 5-6 Tbsp) at a time while on low speed until it forms a dough.
  • Place dough in a small bowl and place in the refrigerator for an hour.

Tarts:

  • Preheat oven to 375 degrees.
  • Have a 12 hole tart pan ready.
  • Place a piece of parchment paper on the counter the size of a cookie sheet.
  • Sprinkle cassava flour over the parchment.
  • Place 1/2 the cooled dough and gently roll out until 1/4 inch thick.
  • Use a circle cutter slightly larger then the holes in the tart pan and cut out dough.
  • Carefully pick up the dough cut-outs and place into tart holes.
  • Gently press pastry into holes and use a fork to make a scalloped edge.
  • Fill each pastry with about 1 Tbsp jam.
  • Bake in oven for 8-10 minutes.
  • Remove and cool.
Tried this recipe?Let us know how it was!
gluten free jam tarts recipe

Jam tarts.

Jam, jammy tarts.

This is seriously the simplest of a tart filling for all you are going to use is jam. Whatever jam you have in the fridge will work.

I used raspberry and cherry jam in mine. I also left some tart shells empty and filled some with lemon curd.

These are also grain-free tarts using only cassava flour as the dry ingredient.

This recipe makes 12 regular tarts.

gluten free jam tarts recipe

I previously shared a recipe for grain-free lemon lavender poppyseed loaf and will be sharing the recipes for mini cupcakes, chocolate whoopie pies, vanilla cake, biscuit cookies and buttermilk biscuits also.

gluten free jam tarts recipe

gluten free jam tarts recipe

gluten free jam tarts recipe

gluten free jam tarts recipe

Grain Free Lemon and Lavender Poppyseed Loaf

Grain Free Lemon and Lavender Poppyseed Loaf

Ingredients
  

  • 1/2 cup warm milk
  • 4 tbsp poppyseeds
  • 3/4 cup softened butter, I like to used the new Becel sticks
  • 1 cup white sugar
  • Grated zest from 2 lemons plus the juice of 1
  • 1 tbsp food grade lavender
  • 3 large eggs
  • 1 1/2 cups cassava flour

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper.
  • In a small bowl add the poppyseeds to the warm milk and let sit for 5 minutes.
  • In a stand mixer combine the butter and sugar and beat.
  • Add the eggs and beat again.
  • Scraping sides of the bowl to incorporate all.
  • Mix until very smooth.
  • Add the grated lemon, the lemon juice and the lavender. Mix on low.
  • Add the cassava flour and mix on low speed.
  • Add the milk mixture and mix on low until you have a smooth batter.
  • Increase speed to medium for 1 minutes. (This gets air into the batter aiding in its rising while baking)Pour batter into lined loaf pan.
  • Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  • Remove from oven and cool.
  • I drizzled a mixture of icing sugar, lemon zest and lemon juice over the poppyseed loaf.
  • Enjoy!
Tried this recipe?Let us know how it was!
grain-free-lemon-and-lavender-poppyseed-loaf-recipe1

I have been busy in the kitchen working on grain-free recipes for you all.

Grain-free baking has been requested a ton my readers lately so I am happy to share that I have 7 new GRAIN-FREE recipes coming to you on the blog.

First up is a grain-free lemon and lavender poppyseed loaf.

You wont believe how moist this grain-free cake is and it is also super lemony!

Recipes like raspberry mini cupcakesjam tarts, chocolate whoopie pies, vanilla cake, biscuit cookies and buttermilk biscuits are all getting written up now.

I shared a few weeks ago on my facebook page all the grain-free baking i was doing and the response was huge.

Everyone is excited for me to share.

Grain free lemon lavender poppyseed loaf recipe

I have been strictly using cassava flour in these recipes and I am honestly so pleased with the results. Loving this grain-free flour!

What is cassava flour?

The cassava root is a starchy, high-carbohydrate tuber-similar to yam, taro, plantains and potatoes.

It is highly regarded as the perfect grain-free flour and after working on it with a ton of different recipes I am also a fan.

Cassava flour however is HIGH in carbohydrates. It is higher in carbs than sweet potato so while it has a ton of fiber, vitamins and minerals, it is worth noting that portion control is recommended.

Enjoy a slice or two of this lemon lavender Poppyseed loaf-better yet, share it with friends or family also.

Grain free lemon lavender poppyseed loaf recipe

Grain free lemon lavender poppyseed loaf recipe

Grain Free Raspberry Mini Muffins

grain free raspberry mini muffins recipe
grain free raspberry mini muffins recipe

Lately the recipes I have been posting on the blog have been grain-free recipes using cassava flour. If you go to the recipe for Grain Free Lavender lemon poppyseed loaf you will find the information on cassava flour and why I am using it in recipes.

I really cannot say enough good things about cassava flour and find it is working great in all my new recipes.

You should really give it a try and I hope you like my new recipes.

I have shared recipes for grain-free lemon lavender poppyseed loaf and grain-free jam tarts and am now sharing a recipe for grain-free raspberry mini muffins.

Muffins.

Muffins.

grain free raspberry mini muffins recipe

This recipe makes about 16 mini muffins.

Grain Free Raspberry Mini Muffins

Ingredients
  

  • 1 1/4 cups cassava flour
  • 1 1/2 tsp baking powder
  • 1/2 cup white sugar
  • 1 tsp good vanilla
  • 1 large egg
  • 1/2 cup buttermilk (or add 1 tsp apple cider vinegar to almond or coconut milk)
  • 2 tbsp canola oil (you can use melted coconut oil)
  • About 3/4 cup frozen raspberries
  • Optional is vanilla sugar which I sprinkled on each cupcake before baking

Instructions
 

  • Preheat oven to 375 degrees.
  • Line the mini muffin pan with small cupcake liners.
  • In a stand mixer add the egg, buttermilk, oil and vanilla and mix well.
  • Add the sugar and mix again.
  • Add the cassava flour and the baking powder and mix until combined.
  • Place 3-4 frozen raspberries into each muffin cup.
  • Use a small ice cream scoop to scoop out even amounts of batter into each lined cup.
  • Fill 3/4 full. Top each muffin with another raspberry
  • Sprinkle vanilla sugar over all.
  • Bake in oven for 12-15 minutes.
  • Remove from the oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
grain free raspberry mini muffins recipe

grain free raspberry mini muffins recipe

grain free raspberry mini muffins recipe

Raw Gluten-Free Date Bars

Raw Gluten Free Date Bars

Raw Gluten Free Date Bars

 
Before I was diagnosed with celiac disease, I had successfully lost weight following a physician monitored low carb diet. By following a low carb diet I was able to lose over 50 lbs. I was thrilled of course, relished in being thinner and felt great. My doctor was wonderful and worked with me closely.
Once I had reached my goal Dr. McKenna started to introduce wheat back into my diet, and that’s when things started spiraling out of control. Not only did I gain back the weight very quickly but my thyroid levels went wacky and I started feeling really sick.
I didn’t know at the time that 18 mos of living extreme low carb would clean out my gut, and once they decided to introduce wheat back into my diet I would become very ill. Good news is, I was diagnosed with Celiac Disease within the year and was back to feeling good again. The weight? Well, it is still there and then some.
Now, that I have a great feel for gluten free cooking and baking, I am looking for ways to cut back on my carbs again. I will never go extreme low carb again- I don’t want to diet anymore. I’m simply looking for modifications in my gluten free lifestyle and trying to introduce more “grain free” options.
The Paleo/Primal diet is mentioned a lot in blogs now and I feel that  it’s a more moderate form of reducing carbs from your meals. I, however am not looking to add more animal meas into our meals. I want balance! I’m not going back to the old diet days of preparing a different meal for myself and my family. I think we all should be healthier together, no extremes.
So, here is a recipe to start going grain free. To me, this is a recipe that offers a granola bar type option. It is also raw, which keeps the healthy benefits of the nuts in the bars. I saw this recipe on civilizedcavemancooking.com and wanted to modify it to fit my needs. As, I have mentioned I have thyroid disease and Brazil nuts have a good amount of magnesium in them, which promotes thyroid function.
Brazil nuts are very high in calories and fat, but are known to lower LDL, increase HDL, are rich in mono-unsaturated fatty acids, are high in selenium and vitamin E. You only use 1/2 cup of brazil nuts in this recipe, which for me made 12 large bars.

Raw Gluten Free Date Bars

Ingredients
  

  • (adapted from the recipe Apple Pie Caveman Bars)
  • 2 cups pitted dates
  • 1/2 cup brazil nuts
  • 1/2 cup finely chopped dried organic apples
  • 1/4 cup raw almonds
  • 2 tbsp melted coconut oil
  • 2 tbsp cinnamon
  • 1 tsp freshly ground nutmeg

Instructions
 

  • In your food processor, add dates, brazil nuts and almonds.
  • Process(pulse) until mixture is chopped quite finely.
  • In a large bowl add chopped mixture, chopped apples, spices and melted coconut.
  • Mix well.
  • Line a 8 x 8 pan with parchment paper.
  • Add mixture to lined pan and flatten well.
  • Cover with plastic wrap and place in the refrigerator to cool.
  • Remove from pan and slice into bars.
  • Bars can be individually wrapped in plastic wrap and stored in refrigerator as a great lunch snack or anytime you feel like a granola bar.
Tried this recipe?Let us know how it was!
Raw Gluten Free Date Bars
Raw Gluten Free Date Bars