6-Ingredient Butter Pecan Cookies

• 1/2 cup salted Butter, at room temperature
• 1/3 cup Sugar
• 1 Tbsp Vanilla
• 1 cup Organic Unbleached White All Purpose Flour
• Pinch Salt
• 1 cup Pecans, chopped

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Cream the butter using a whisk or a stand mixer for approximately 1 minute.
3. Add the sugar \whisk/mix for one 1 minute.
4. Add the vanilla extract, flour and salt into the butter mixture and whisk/mix for 1 minute.
5. Fold in the chopped pecans.
6. Use an ice cream scoop to portion out 12 rounds of the mixture.
7. Roll each round into a ball and place on the baking sheet.
8. Flatten the balls using the bottom of a cup.
9. Bake for 15 minutes.
10. Remove the cookies from the baking sheet and transfer them to a wire rack. Allow the cookies to cool and then enjoy.

Crazy Cake

• 3 cups Gluten Free All Purpose Baking Flour
• 2 cups Sugar
• 1/2 cup Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Xanthan Gum
• 3/4 cup Oil
• 2 Tbsp distilled White Vinegar
• 2 tsp Vanilla
• 2 cups Water

1. Preheat oven to 350F.
2. Sift flour, sugar, cocoa powder, soda, salt and xanthan gum together into a 9 x 13-inch ungreased cake pan. Make three wells; pour oil into one well, vinegar into the second and vanilla into the third well. Pour cold water over all and stir well with a fork.
3. Bake at 350F (175C) until a toothpick inserted comes out clean, 30-40 minutes.
4. Let cool, then frost with your favorite gluten free icing!

Easy Gluten Free Vanilla Cupcakes

• 1/4 cup Unsalted Butter, at room temperature
• 2/3 cup Raw Sugar
• 1 Egg
• 1 tsp Vanilla
• 1 1/3 cup Gluten Free 1-to-1 Baking Flour
• 1 1/2 tsp Baking Powder
• Pinch Sea Salt
• 1/2 cup Milk

• 1/2 cup Butter, at room temperature
• 3 cups Powdered Sugar
• 1 tsp Vanilla
• Pinch Sea Salt
• 2 Tbsp Blood Orange Juice, or cream or milk

1. Preheat the oven to 350F and line a muffin tin with paper liners.
2. To make the cupcakes, mix the butter and sugar in a large bowl with a fork. Stir in the egg and vanilla.
3. In a separate bowl, mix the flour, baking powder and salt.
4. Add the dry ingredients to the wet ingredients and stir briefly, then add the milk and stir until smooth.
5. Divide the batter between the muffin cups, filling each one a little over half full. Bake for 18-20 minutes, or until the cupcakes are domed and light golden. Transfer the cupcakes to a rack and cool completely before frosting.
6. To make the frosting, beat the butter by hand or in a stand mixer until smooth. Sift in the powdered sugar. Add the vanilla, salt and juice and beat until smooth.
7. Transfer the frosting to a piping bag fitted with a star tip (I use a 1M) and pipe a large swirl onto each cupcake. Alternately, you can just spread the frosting on with a spatula.
8. If desired, top each cupcake with a candy egg. Serve right away or store covered at room temperature for up to two days.

Easy Gluten Free Biscuits

• 1/2 cup Gluten Free 1-to-1 Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 Tbsp Vinegar
• 1 Egg
• 1 Egg White
• 1 Egg Yolk, beaten

1. Preheat the oven to 400F. Liberally spray a cast iron skillet (really any pan will work, but the skillet makes it brown well on the bottom).
2. In a large mixing bowl, whisk together the 1-to-1 flour, baking powder and salt. Next, add the vinegar, egg and egg white to the flour mixture. Stir to combine. The dough will hold its shape, but still be slightly sticky. Separate the dough into two biscuits, brush with egg yolk and bake for 15 minutes or until golden brown. Serve warm.

5-Ingredient Chocolate Chip Cookies

• 1 cup Unsalted Butter, softened
• 2 cups Light Brown Sugar, loosely packed
• 3 Eggs
• 2 cups Organic Unbleached White All Purpose Flour
• 2 cups Chocolate Chips

1. Preheat the oven to 350F.
2. In a standing mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about 3-5 minutes.
3. Scrape down the bowl and turn speed to low. Add the eggs, one at a time, until combined. Scrape down the bowl as needed.
4. Next, add in the flour and mix on low speed until just combined.
5. Add a 3-tablespoon scoop to a cookie sheet tray lined with parchment paper and repeat until the batter is used up.
6. Bake at 350F for 12-15 minutes, or until lightly browned around the edges and set in the center.
7. Let cool before eating. Enjoy!

Chocolate Sour Cream Quinoa Quickbread

• 1 cup Organic Quinoa Flour
• 3/4 cup Gluten Free Oat Flour
• 1/4 cup Potato Starch
• 1 tsp Guar Gum
• 1/2 cup Cocoa Powder
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1/2 cup Unsalted Butter, at room temperature
• 1 cup Sugar
• 2 Eggs
• 1 tsp Vanilla
• 12 oz Sour Cream
• 1 cup Chocolate Chips

1. Preheat oven to 350F. Oil and lightly flour a 9 x 5-inch loaf pan.
2. In a small bowl, combine the flours, starch, guar gum, cocoa powder, baking soda, baking powder and salt.
3. In a separate bowl, cream together the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla.
4. Add the dry ingredients to the butter mixture, alternating with sour cream. Mix until combined. Add chocolate chips, if desired.
5. Pour into prepared pan. Bake for 40-50 minutes, until a toothpick inserted in the middle of the cake comes out clean and the edges begin to pull away from the sides. Let cool.