Almond Bundt Cake

 

 

 

Bundt cake is a family favorite of ours.  We live in Minneapolis, home of Nordic Ware the inventor of the Bundt pan.  This cake is so moist and delicious no one will guess it is gluten free!

Ingredients:

Non-stick cooking spray
8 ounces Almond Paste
2 cups sugar, use divided
½ cup (1 stick) cold unsalted butter, cup into tablespoon sized pieces
6 large eggs
2 teaspoons pure vanilla extract
1 ½ cups Domata Recipe Ready flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ cup water
1 tablespoon pure almond extract

Directions:

Preheat oven to 350 degrees. Spray an 8 cup Bundt pan liberally with cooking spray.

Crumble the almond paste into the bowl of a food processor fitted with a steel blade. Add 1 ½ cups sugar and process until the mixture looks like coarse sand. Add the butter and process until the mixture starts to ball up in the processor. With the machine running, add the eggs one at a time, letting the machine run for a few seconds between each addition. Add the vanilla. Turn the machine off and add the flour, salt and baking powder. Process until the batter is combined. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until golden brown and a toothpick inserted into the center comes out clean.

While the cake is baking, combine the remaining ½ cup sugar with ½ cup water and bring to a boil, stirring to melt the sugar. Remove from the heat and stir in the almond extract. Let cool.

When the cake is done spoon on the syrup and them let the cake sit for 30 minutes or until all the liquid is absorbed and the cake releases easily from the pan. Flip the cake onto a serving plate and serve.

Sleigh Track Cookies

 

These are sure to become a family favorite for the Holidays!  The dried cherries and toffee bits add a delightful taste and texture.

Cookie:

1 cup butter

¾ cup sugar

¾ cup brown sugar

1 egg

½ teaspoon Almond extract

2 cups Domata Recipe Ready Flour

1 cup old-fashioned rolled oats

1 teaspoon baking soda

¼ teaspoon salt

1 cup (5-6 ounce package) dried tart cherries, coarsely chopped

1 (8-ounce) bag milk chocolate toffee bits

 

Drizzle:

2 (1-ounce) squares semi-sweet or bittersweet baking chocolate, melted

1 ½ ounce (about 1 block) vanilla-flavored candy coating (almond bark), melted

 

Directions:

Heat oven to 350 degrees F.  Combine butter, sugar, and brown sugar in large bowl; beat at medium speed until creamy.  Add egg and almond extract; continue beating until well mixed.  Reduce speed to low; add flour, oats, baking soda and salt.  Beat until well mixed.  Stir in cherries and milk chocolate toffee bits.

 

Drop dough by rounded tablespoons onto parchment paper-lined cookie sheets.  Bake for 11 to 13 minutes or until edges are golden brown.  Cool 5 minutes on cookie sheets; remove to wire cooling rack.  Cool completely.  Drizzle with melted chocolate and candy coating.

Connie’s Crunchy Chicken Fingers

Thanks Connie S. for submitting this delicious family friendly recipe!

 

Ingredients:

5 boneless skinless chicken breast halves

1 egg, beaten

1 cup buttermilk (soy or almond milk mixed with vinegar can be used)

1 tsp. garlic powder

1 cup Domata gluten free Seasoned Flour

½ cup gluten free bread crumbs (Kinnikinnick panko style)

1 tsp. baking powder

Oil for frying

 

Directions:

Cut the chicken into ½ inch strips; place in a large re-sealable plastic bag.  Combine egg, buttermilk, and garlic powder, pour over chicken.  Seal and refrigerate for 2 hours.

In a separate bag, combine Domata flour, bread crumbs, and baking powder.  Drain the chicken strips, discarding the milk mixture.   Place chicken in the bag with the flour mixture; seal and shake to coat.

Heat oil to 375 degrees.  Fry the chicken in batches for 4-5 minutes or until golden brown.  Drain on paper towels.

 

So crunchy and yummy!

Crispy Salted Oatmeal White Chocolate Chip

These sweet and salty cookies are highly addicting.  Watch out, you have been warned!

Use a good-quality white chocolate, don’t cheat and use white chocolate chips – you can really taste a difference!

Ingredients:

1 cup Domata Recipe Ready Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped

1/2 teaspoon  sea salt (for sprinkling on top)

Directions:

1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy.  Add egg and vanilla and beat until incorporated.  Add flour mixture gradually and mix until just incorporated. Gradually add oats and white chocolate.  Mix until incorporated.

3.  Roll about 2 Tablespoons of dough into balls, then place on lined baking sheets about 2 1/2 inches apart. Gently press down each ball with your fingertips until about 3/4-inch thick.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake  13 to 16 minutes, until cookies are deep golden brown.  Remove from oven and leave on tray for 2 minutes.  Transfer cookies to wire rack to cool.

Madeleines

These buttery little biscuits make the perfect treat for afternoon tea!

Ingredients:

2 eggs

2/3 cup sugar

1 teaspoon vanilla extract

½ teaspoon grated lemon peel

Pinch of salt

1 cup Domata Recipe Ready Flour

10 tablespoons (1 ¼ sticks) butter, melted, cooled slightly

Instructions:

1. Preheat oven to 375 degrees F, grease the Madeleine pan with butter and dust with flour
2. Beat the eggs and 2/3 cup sugar in a large bowl to blend. Add the vanilla, lemon peel, and salt.
3. Once combined, add Domata Recipe Ready Flour. Beat until just blended
4. With the mixer running, add the butter in a slow, steady stream. Beat until just blended.
5. Spoon approximately 1 tablespoon batter into each scallop of the tray
6. Bake until puffed and brown, about 16 minutes. Cool for 5 minutes. Invert onto wire rack to remove Madeleines
7. When cool, sprinkle the tops with powdered sugar, dip in chocolate, or keep plain

Beer Batter Fried Fish

This is a quick and easy recipe for a gluten free beer batter that goes great with nearly any fish or seafood (good for onion rings too!). The keys here are cold batter, hot oil and quality fish.  Club soda is an easy substitute for the beer.

Ingredients:

• Oil for Frying
• 2 pounds fresh fish fillets, shrimp, oysters, clams or squid
• 1 cup Domata Seasoned Flour
• 12 ounce bottle of gluten-free beer OR 12 ounces of club soda

Directions:

1. Mix Domata Seasoned Flour with 12 oz. of gluten free beer or club soda.  Add the liquid slowly, stirring all of the time.  You want enough liquid in the batter to make it the consistency of house paint or pancake batter.
2. Put the batter in the fridge for 20 minutes.
3. When the oil is hot, dip fish fillets in batter, making sure both sides are coated.
4. Fry in hot oil until golden brown, about 5-8 minutes.

Chicken Pot Pie With Sweet Potatoes

Ingredients:

1 cup chicken broth

1 small sweet potato or yam, peeled and diced

1 medium carrot, peeled and chopped

½ medium onion, chopped

Leaves from 2 sprigs of fresh thyme

Salt and pepper to taste

½ cup milk

2 Tablespoons Domata Recipe Ready Flour

2 cups cooked chicken, shredded with two forks

1/3 cup frozen peas

1 pie crust (gluten free recipe: https://domataflour.wordpress.com/2012/04/22/basic-pie-crust/)

1 egg, lightly beaten

Directions:

Preheat the oven to 425 degrees F.

In a medium saucepan, bring the broth to a boil.  Add the sweet potato, carrot, onion, thyme, and salt and pepper. Simmer for 15 minutes, or until the vegetables are soft.

While the vegetables are simmering, in a measuring cup or small bowl, whisk together the milk and flour.

Once vegetables are soft, slowly add the flour-milk mixture, stirring until the filling has thickened. Remove the pan from the heat and stir in the chicken and peas.

Add the pot pie filling to a 9-inch pie plate. Cover with the pie crust and cut a few slits on the top to allow the steam to escape while baking.  Using a pastry brush, paint with the egg wash – which will result in a nice golden sheen.

Bake the pie for 25 to 30 minutes, until the filling looks bubbly inside.

Soft Pretzels

Ingredients:

For the Pretzels:

1 cup milk

1 package active dry yeast

3 tablespoons packed light brown sugar

2 1/4 cups Domata Recipe Ready Gluten Free Flour

10 tablespoons unsalted butter (2 for the dough and 8 for dipping), plus more for greasing

1 teaspoon fine salt

1/3 cup baking soda

2 tablespoons coarse salt

For the Sauce:

1/4 cup mayonnaise

1/4 cup Dijon mustard

3 tablespoons packed light brown sugar

1/2 teaspoon cider vinegar

Directions:

Make the pretzels: Warm the milk in a saucepan until it’s about 110 degrees F; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup Domata Recipe Ready Gluten Free Flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a dough.  Shape into a ball using your hands lightly dusted with Gluten Free flour, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 24-inch rope. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.

Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.

Lemonhead Cookies

Ingredients:
1 cup butter
1/2 cup sugar
1 egg
2 cups Domata Recipe Ready Flour

1/2 teaspoon baking powder
1/8 teaspoon salt
2 Tablespoons lemon juice
1 1/2 teaspoons lemon extract
3/4 cup lemon candies broken into chunks (food processor works well for this)

Directions:

Cream butter and sugar together in mixing bowl. Add egg and mix well.

In a medium bowl combine flour, baking powder and salt.  Mix into butter mixture and stir to combine.

Stir in lemon juice, extract and lemon candies.

Place a length of plastic wrap down and scoop dough onto it forming a log approximately 1 1/2 inches round.  Wrap the plastic wrap around the entire log and roll it into a smooth log.

Place in refrigerator until firm. Remove the log and roll again to remove any flat edges. Remove plastic wrap and use a sharp knife to cut into 1/2 inch slices and place on cookie sheet lined with parchment paper. *Parchment paper is key! They stick to anything else, even if you grease the pan.

Cook at 375 degrees for 8-10 minutes or until the edges just start to brown. Do not overcook.

Cool completely on the sheet pan and then gently remove the cookies from the parchment paper. Glaze them and let them sit at room temperature until the glaze has set.

Lemon Glaze:
2 cups powdered sugar
3-4 Tablespoons lemon juice
1/4 teaspoon vanilla

Combine powdered sugar with lemon juice and vanilla, adding enough lemon juice to desired consistency.

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

 

Ingredients:
½ cup butter
½ cup white sugar
1/3 cup packed brown sugar
½ cup peanut butter
½ teaspoon vanilla extract
1 egg
1 cup Domata Gluten Free Recipe Ready Flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup rolled oats
1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F.

2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.