Gluten Free Lemon Pound Cake

On this rainy afternoon, I was craving some cake, but was looking for something grain free and little to no sugar.  I came across an old recipe for a gluten free almond flour pound cake.  I changed it up a little and added some lemon vitality essential oil.  Can you say… yum?

Totally delicious, moist, and satisfying to the sweet tooth.  It was quite simple.  I love that word these days, simple.  With our busy lifestyle and my limited time in the kitchen, I want things that are simple.   I like choosing ingredients that are a little more on the healthy side.

This  is one of those dump and stir type recipes, keeping it easy for you. 🙂

Gluten Free Lemon Pound Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 servings
  • 4 Tablespoons unsalted butter, room temperature
  • ¾ cup Stevia (powdered) or other sugar substitute
  • 3½ ounces cream cheese
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 drops Young Living Lemon Vitality oil (or zest of one lemon)
  1. Preheat oven to 350 degrees
  2. Cream together butter and stevia add each ingredient in order and mix well between each.
  3. Pour into a loaf pan and bake 30 minutes or until golden brown on top and knife comes out clean.

I love cooking with my vitality essential oils from Young Living,** but you can always use the zest of the lemon instead.  That is where the lemon oil comes from, the zest from the lemon is actually lemon essential oil.  Cool, huh?  The essential oil is just much more concentrated.  So a little goes a long way.

**be sure when cooking with your essential oils you only use the purest essential oils and ones that are GRAS certified.  I cannot vouch for other essential oil companies and can only be confident in the purity of Young Living, so when cooking with essential oils, I don’t recommend substituting with other brands.  If you would like to get started with Young Living, I would love for you to and you can do so here.

Let me know how you like it!   We are sure enjoying it!

Gluten Free Chocolate Krispy Delights

I am always seeing such yummy looking granola bars and oatmeal cookies that look so good!  My little celiac is one of those who cannot have the oats either, not even the gluten free oats.  She misses them so….I recently came across a recipe that was making these cookies, except using oats.  I thought I would substitue the oats with Kellogg's Gluten Free Rice Krispies and they turned out great!  I had to hurry and take the picture because all 4 kids were eating them up!  They will definately be a hit!


Blueberry Cobbler

Here is the blueberry recipe I told you I would come up with having all those blueberries! We actually make this a lot with strawberries, but blueberries made a nice change.

Blueberry Cobbler
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6-8
  • 3 cups fresh blueberries
  • 1½ cups sugar
  • 1 stick of butter
  • 2 teas. baking powder
  • ¾ cup gluten free flour
  • ¾ cup milk
  • ½ teas. salt
  1. Combine blueberries and ½ cup sugar in a bowl and mix well.
  2. Melt butter in 8½x11 baking dish.
  3. Mix 1 cup of the sugar, gluten free flour, baking powder, salt and milk together in bowl.
  4. Pour mixture over melted butter and do not stir.
  5. Top with strawberry mixture, again, do not stir.
  6. Bake at 350 degrees for 45 min.
You could easily substitute strawberries or peaches in this recipe.

Chocolate Mousse

Only 4 ingredients
1pkg Chocolate Pudding
1 can condensed sweetened milk
1  8oz. cool whip
1 cup water (if sm. box pudding used)  1 1/2 cups water (if large box pudding is used)
Pour all ingredients into bowl and mix well using a wire beater until there are no lumps
Fold in cool whip
Chill 30 minutes
Serve!  Easiest snack/dessert and it is delicious! Enjoy!

Peanut Butter Fudge Spoon Pie

1/2 cup butter or margarine
1/2 cup peanut butter
1 (1 oz) unsweetened chocolate square
1 cup sugar
1 tsp. vanilla extract
2 large eggs, beaten
Melt butter, choc and peanut butter in saucepan…stir frequently
Add flour, eggs, sugar and vanilla mix well
Pour into a 8×8 inch square pan
Bake at 325 degrees for 20-25 min
Looks like this when done…kind of gooey, not cake-like
Serve warm and top with ice cream….yummy!
Before we were gluten free, I would make this recipe with all purpose flour so you can make it non-gluten free!

Gluten Free Peanut Butter Rice Crispy Treats

I had contacted Attune foods last minute early last week about sending us some products to try for our gluten free social.  They were so nice to send us several boxes of Crispy Brown Rice Cereal.  I was going to make rice crispy treats to share at the social, but sadly  I didn’t get them until yesterday.  So, with them being so nice to send out product last minute, I want to give them a proper review of their product.

I knew when I got these, I was going to make rice crispy treats.  I have not tried this brand before, Erewhon.  Wow!  I was amazed at how much they taste a lot like regular rice crispy cereal.  These are amazing!  They are made of whole grain brown rice.  They use brown rice syrup and sea salt.  There are no artificial colors, flavors, or preservatives.

Here is what I used:

6 cups Erewhon Crispy Brown Rice Cereal

1  10 oz. pkg of marshmellows

1/4 cup margarine

1/4 cup peanut butter

15 Hershey’s kisses

Melt butter, add marshmellows and stir until melted.  Add peanut butter

Once all mixed well and melted, add crispy brown rice cereal

Pour them into a 9×13 pan sprayed with non-stick spray.  I also spray my spoon so the rice crispies don’t stick.

Then I melted the Hershey’s kisses until smooth and spread on top

For a Valentine’s idea, I cut them into heart shaped.  My kids LOVED them!  They were gone by the next day.

Who says gluten free eating is not fun?  Looks fun to me!

This is a great treat to take to your child’s class for a class party!!

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