{Print Via ParadaCreations}

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.

Peach & Cherry Crisp

{Photo via Bakers Royale}

Ingredients:

3 peaches, peeled and sliced

3 nectarines, peeled and sliced

1 lb. cherries, pitted

1 teaspoon lemon juice

1/2 cup sugar

3 Tablespoons cornstarch

1/2 teaspoon pumpkin pie spice

1 cup Gluten Free oats

1/2 cup rice flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

2 Tablespoons non-dairy butter, cold, cut into cubes

Directions:

Preheat oven to 350 degrees.  Grease a 8" or 9" baking dish with nonstick cooking spray.

Combine the peaches, nectarines, cherries, lemon juice, sugar, cornstarch, and pumpkin pie spice.  Toss well to combine; set aside.

In a separate bowl, combine oats, flour, brown sugar, and cinnamon.  Cut in the butter with a pastry blender or fork until mixture resembles coarse crumbs.

Spread the fruit mixture into the bottom of the prepared baking pan.  Sprinkle the top evenly with the oat mixture.

Bake for 40-50 minutes, or until bubbly and golden brown.  Serve warm.

Apple Cider Pound Cake

Ingredients:

3/4 cup non-dairy butter, softened

1-1/2 cups sugar

3 teaspoons egg replacer

1/4 cup hot water

1/4 cup applesauce

1-1/2 cups Gluten Free all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup apple cider

Gluten Free, vegan caramel icing

Directions:

Preheat oven to 350 degrees.  Spray a 9x5 inch loaf pan with non-stick cooking spray.  Set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  In a separate bowl, dissolve egg replacer in hot water.  Add to the butter mixture and beat until combined.  Add in the applesauce; beat well.

In another bowl, whisk together the flour, baking powder, xanthan gum, and salt.  Add to the creamed mixture alternately with the cider, beating well after each addition.

Pour into the prepared pan.  Bake at 300 degrees for 45-60 minutes, or until a toothpick inserted in center comes out clean.  Cool completely.

Frost, as preferred and serve.

{Photo via theKitchn}