Type what you have

Ingredients

• ✓ all-purpose baking flour
• cornstarch
• baking powder
• baking soda
• butter
• white sugar
• egg yolk
• lemon zest
• vanilla extract
• dulce de leche
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.
3. 3 Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.
4. 4 Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.
6. 6 Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Fioa

Ingredients

• ✓ all-purpose baking flour
• sugar
• egg
• shortening
• water

Instructions

1. 1 Mix flour and sugar together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Mix in egg until combined. Add water, 1 tablespoon at a time, and knead until the pastry holds together. Form into a ball. Cover with plastic wrap and refrigerate until cold and firm, about 1 hour.
2. 2 Cut ball in half; place each half on separate sheets of parchment paper. Flatten with your hand and cover with a second piece of parchment. Roll into 1/8-inch-thick crusts, flipping once, using a rolling pin. Peel off the top sheet of parchment. Fold 1 crust in half. Fold again into quarters; transfer to a pie plate. Unfold and fit into plate; peel off second layer of parchment.
3. 3 Reserve remaining crust to top filled pie.

By Catherine Parnell-Proulx

Ingredients

• ✓ all-purpose baking flour
• ✓ all-purpose baking flour
• white sugar
• mascarpone cheese
• egg
• vanilla extract
• baking powder
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch angel food cake pan and sprinkle with 1 tablespoon gluten-free flour.
2. 2 Combine sugar and mascarpone cheese in the bowl of a stand mixer. Beat on medium speed, scraping bowl often, until creamy. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and beat until well mixed.
3. 3 Stir 3 cups gluten-free flour and baking powder together in a bowl. Reduce mixer speed to low. Gradually add flour mixture to egg mixture alternately with milk until well blended. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a cooling rack.

By Buckwheat Queen

Ingredients

• ✓ all-purpose baking flour
• baking powder
• xanthan gum
• salt
• sour cream
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. 2 Whisk flour, baking powder, xanthan gum, and salt together in a mixing bowl. Add sour cream and butter and mix until well combined.
3. 3 Spoon evenly into the prepared muffin tin.
4. 4 Bake in the preheated oven until golden, 20 to 30 minutes.

By alica

Ingredients

• ✓ all-purpose baking flour
• milk
• egg
• vegetable oil
• buckwheat flour
• butter

Instructions

1. 1 Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
2. 2 Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

By Buckwheat Queen

Ingredients

• ✓ all-purpose baking flour
• sourdough starter discard
• sea salt
• water
• vegetable oil
• water
• sesame seed

Instructions

1. 1 Line an 8x4x2 1/2-inch loaf pan with parchment paper.
2. 2 Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
3. 3 Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
6. 6 Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.

By Buckwheat Queen

Ingredients

• ✓ all-purpose baking flour
• egg white
• white sugar
• coconut

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat together egg whites and sugar in a large bowl with an electric mixer until soft and creamy, about 2 minutes. Stir in 2 cups shredded coconut and gluten-free flour slowly until combined into a dough.
3. 3 Shape dough into walnut-sized balls. Roll balls in remaining 1/2 cup shredded coconut until evenly coated and place 2 inches apart on the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Buckwheat Queen

Ingredients

• ✓ all-purpose baking flour
• white sugar
• baking powder
• xanthan gum
• cinnamon
• salt
• baking soda
• pumpkin
• egg
• butter
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By mattdegasperi

Ingredients

• ✓ all-purpose baking flour
• buckwheat flour
• sugar
• cinnamon
• butter
• blueberry
• agave nectar
• cornstarch
• lemon juice
• lemon zest
• almond

Instructions

1. 1 Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.
4. 4 Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ all-purpose baking flour
• baking powder
• ginger
• clove
• baking soda
• nutmeg
• butter
• brown sugar
• white sugar
• egg
• coconut
• pumpkin puree

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
2. 2 Mix together flour, baking powder, ginger, cloves, baking soda, and nutmeg in a bowl.
3. 3 Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until butter is incorporated and mixture is smooth. Add eggs and beat on medium speed until light and creamy. Add coconut and pumpkin puree and mix until blended. Add flour mixture and mix until smooth. Drop teaspoonfuls of dough onto the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By Cheerios

Ingredients

• ✓ all-purpose baking flour
• coconut oil
• brown sugar
• white sugar
• applesauce
• vanilla extract
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat coconut oil, brown sugar, and white sugar until creamy and fluffy, about 3 minutes. Add applesauce and vanilla extract; mix well. Add flour, baking soda, and salt; mix until well combined. Fold in chocolate chips.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until bottoms are brown and tops look a little undercooked, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely, about 10 minutes more.

By sunmn

Ingredients

• ✓ all-purpose baking flour
• ✓ all-purpose baking flour
• white sugar
• water
• egg
• butter
• nutmeg
• cinnamon
• vanilla extract
• lemon juice
• brown sugar
• white sugar
• apple
• water
• egg
• butter
• salt
• xanthan gum
• white sugar

Instructions

1. 1 Pulse 2 1/2 cups flour, 2 tablespoons sugar, xanthan gum, and salt together in a food processor; add 3/4 cup butter, 2 eggs, and cold water. Blend until evenly mixed and crumbly but holds together when pinched; add more cold water, 1 tablespoon at a time, if needed. Form dough into a ball, place in a bowl, and chill for 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mix apples, 1/4 cup white sugar, brown sugar, 2 tablespoons flour, lemon juice, vanilla extract, cinnamon, and nutmeg in a large bowl.
4. 4 Melt 6 tablespoons butter in a saucepan over medium heat until foamy; continue cooking and stirring until butter is brown with a nutty aroma, 3 to 5 minutes. Pour browned butter over apple mixture; stir to coat.
5. 5 Roll dough out on a lightly floured surface to 1/8-inch thickness; cut into 4-inch circles. Whisk 1 egg and 1 tablespoon water together in a bowl; brush egg wash over each circle of dough. Spoon about 2 tablespoons apple filling on 1 half of each circle; fold the other half over the filling. Crimp the edges of each pie together using a fork. Place pies on a baking sheet; brush tops with egg wash and sprinkle with 1 teaspoon white sugar.
6. 6 Bake in the preheated oven until pies are lightly browned, about 30 minutes.

By Peggy D

Ingredients

• ✓ all-purpose baking flour
• baking powder
• xanthan gum
• nutmeg
• salt
• sugar
• shortening
• egg
• milk
• vanilla extract
• confectioners' sugar
• egg yolk
• blue food coloring
• water
• sugar sprinkles

Instructions

1. 1 Stir gluten-free flour, baking powder, xanthan gum, nutmeg, and salt together in a large bowl.
2. 2 Beat sugar and shortening with an electric mixer in a large bowl until smooth. Add beaten eggs, milk, and vanilla extract; beat until light and airy, about 2 minutes. Add gluten-free flour mixture in small batches and stir until dough is just combined.
3. 3 Pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Dust rolling pin and cookie cutters with confectioners' sugar. Roll out dough to 1/2-inch thickness; cut cookies and place 2 inches apart onto the baking sheets.
6. 6 Whisk egg yolk with food coloring and water in a small bowl. Decorate cookies with mixture using a child's paintbrush. Sprinkle sugar sprinkles on top.
7. 7 Bake in the the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Angela Marie

Ingredients

• ✓ all-purpose baking flour
• white sugar
• applesauce
• banana
• greek yogurt
• egg
• vanilla extract
• xanthan gum
• baking powder
• baking soda
• chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Beat sugar and applesauce together in a bowl with an electric mixer; add pureed bananas, yogurt, egg, and vanilla and beat until well-combined.
3. 3 Whisk flour, xanthan gum, baking powder, and baking soda together in a bowl. Add flour mixture to applesauce mixture and stir until just combined. Fold chocolate chips and walnuts into batter. Spoon batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.

By celenacollins

Ingredients

• ✓ all-purpose baking flour
• sugar
• pumpkin puree
• vegetable oil
• egg
• water
• gluten-free baking mix
• pumpkin pie spice
• baking soda
• baking powder
• cream cheese
• confectioners sugar
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
4. 4 Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

By dm5533

Ingredients

• ✓ all-purpose baking flour
• buttermilk
• vanilla extract
• baking powder
• egg yolk
• salt
• egg white
• white sugar
• cream of tartar
• vegetable oil

Instructions

1. 1 Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
2. 2 Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
3. 3 Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
4. 4 Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.

By Edible Times

Ingredients

• ✓ all-purpose baking flour
• almond flour
• baking powder
• butter
• sucanat
• ricotta cheese
• egg
• vanilla extract
• lemon oil
• lemon curd
• cream cheese
• butter
• confectioners sugar
• vanilla extract
• lemon oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line 14 muffin cups with paper liners.
3. 3 Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl.
4. 4 Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese.
5. 5 Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended.
6. 6 Fill the prepared muffin cups about 2/3 full.
7. 7 Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed.
8. 8 Allow cupcakes to cool thoroughly.
9. 9 Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd.
10. 10 Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners' sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.

By healthycreationscom

Ingredients

• ✓ all-purpose baking flour
• butter
• brown sugar
• pineapple juice
• rum
• pineapple
• butter
• almond flour
• white sugar
• baking powder
• salt
• cardamom
• egg
• milk
• maraschino cherry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
3. 3 Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
4. 4 Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
5. 5 Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
6. 6 Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.

By corbettcook

Ingredients

• ✓ all-purpose baking flour
• olive oil
• coconut milk
• egg
• almond flour
• coconut flour
• honey
• guar gum
• confectioners sugar

Instructions

1. 1 Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).
2. 2 Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand mixer until mixture resembles thick pancake batter.
3. 3 Drop batter by rounded spoonfuls, in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Transfer donuts to a paper-towel-lined plate with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

By Michelle2s

Ingredients

• ✓ all-purpose baking flour
• white sugar
• baking soda
• salt
• molasses
• water
• coconut oil
• apple cider vinegar
• vanilla extract
• dark chocolate chips

Instructions

1. 1 Combine flour, sugar, baking soda, and salt in a large mixing bowl. Pour in molasses and stir until partially incorporated.
2. 2 Combine water, coconut oil, vinegar, and vanilla extract in a medium mixing bowl.
3. 3 Preheat waffle iron on medium according to manufacturers' instructions. Grease both sides of the waffle iron.
4. 4 Pour water mixture over flour mixture and stir thoroughly. Add chocolate chips. Ladle 1/4 cup batter into the waffle iron. Close and cook until browned on the outside, 2 to 3 minutes per waffle. Take out each waffle with a fork and place on a serving platter. Serve warm.

By Family of MasterChefs

Ingredients

• ✓ all-purpose baking flour
• coconut oil
• pumpkin pie spice
• baking powder
• baking soda
• salt
• almond milk
• pumpkin puree
• coconut sugar
• olive oil
• apple cider vinegar
• vanilla extract
• powdered sugar
• almond milk
• maple syrup
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a donut pan with coconut oil.
2. 2 Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together into a large bowl. Stir in almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla until well combined. Transfer batter to a zip-top bag.
3. 3 Snip off one corner of the bag and pipe batter into the prepared donut pan. If batter is looking a little uneven, carefully shake or tap the pan to settle it.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the donuts comes out clean, about 18 minutes. Cool in the pan for 15 minutes, then remove donuts to a wire rack and cool to room temperature, about 20 more minutes.
5. 5 Meanwhile, whisk powdered sugar, almond milk, maple syrup, and pumpkin pie spice in a bowl until smooth.
6. 6 Dip cooled donuts into the icing to coat. Refrigerate until icing has set, about 30 minutes.

By Happy as a Yam

Ingredients

• ✓ all-purpose baking flour
• brown sugar
• baking powder
• cinnamon
• baking soda
• salt
• nutmeg
• ginger
• clove
• butter
• pumpkin puree
• heavy cream
• egg
• vanilla extract
• heavy cream
• turbinado sugar
• confectioners' sugar
• heavy cream
• vanilla extract
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a large bowl. Grate frozen butter into flour mixture and blend with a pastry blender until flour is crumbly with pea-sized crumbs.
3. 3 Combine pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract in a separate bowl. Add to the crumb mixture and mix into a soft dough.
4. 4 Lightly sprinkle counter and hands with flour and turn out dough onto the counter. Shape into a small, 1-inch thick rectangle, slightly smaller than a sheet of paper. Cut rectangle in half using a knife or a pizza cutter, then cut each half into 6 triangles. Place on the prepared baking sheet. Brush with 2 tablespoons heavy cream and sprinkle with coarse sugar.
5. 5 Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool on a wire rack.
6. 6 While scones are cooling, combine confectioners' sugar, heavy cream, vanilla extract, and pumpkin pie spice for glaze in a bowl and whip until smooth. Add glaze to a small resealable plastic bag, snip off one corner, and drizzle on top of cooled scones.

By My Hot Southern Mess

Ingredients

• ✓ all-purpose baking flour
• pine nut
• almond paste
• cane sugar
• confectioners' sugar
• egg white
• vanilla extract
• salt

Instructions

1. 1 Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
2. 2 Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
3. 3 Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
4. 4 Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
5. 5 Dust cooled cookies with confectioners' sugar.

By FestivelySouthern

Ingredients

• ✓ all-purpose baking flour
• gingersnap cookie
• margarine
• goat cheese
• white sugar
• egg
• coconut milk
• coconut milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
2. 2 Stir gingersnap crumbs and melted margarine in a bowl until well combined. Press crumb mixture into the bottom of the prepared pan and place in the freezer.
3. 3 Beat chèvre and sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating until incorporated after each addition. Mix in coconut milk. Mix in coconut yogurt, flour, and vanilla just until incorporated. Pour batter into chilled crust.
4. 4 Bake in the preheated oven for 1 hour. Turn the oven off, keep the door closed, and allow cheesecake to cool inside for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

By MATHGOD

Ingredients

• ✓ all-purpose baking flour
• water
• egg
• vegetable oil
• cider vinegar
• xanthan gum
• salt
• sugar
• active dry yeast

Instructions

1. 1 Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine.
2. 2 Run Basic cycle and select Light or Medium for the crust.
3. 3 Remove when cycle ends. Cool completely before slicing.

By Marcia

Ingredients

• ✓ all-purpose baking flour
• ✓ all-purpose baking flour
• peach
• white sugar
• cinnamon
• nutmeg
• butter
• white sugar
• soy milk
• baking powder
• xanthan gum
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl.
3. 3 Pour into a 9x13-inch casserole dish and dab butter pieces over top.
4. 4 To make the topping: Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Sprinkle over peaches in the baking dish.
5. 5 Bake in the preheated oven until fruit is bubbly and the top is golden brown, about 45 minutes.
6. 6 Let cobbler cool before serving.

By Hunnydew30

Ingredients

• ✓ all-purpose baking flour
• cooking spray
• white sugar
• canola oil
• applesauce
• egg
• cinnamon
• baking soda
• vanilla extract
• nutmeg
• carrot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
2. 2 Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By My Hot Southern Mess

Ingredients

• ✓ all-purpose baking flour
• white sugar
• baking powder
• milk
• vegetable oil
• egg
• vanilla extract
• almond extract
• cherry
• rolled oat
• brown sugar
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine flour, ½ cup white sugar, and baking powder in a large bowl; make a well in center. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl until blended; pour into well in flour mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Spoon batter into the prepared muffin cups, filling each ⅔ full
3. 3 Combine oats, brown sugar, ¼ cup white sugar, and butter in a small bowl until crumbly; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted in centers comes out clean, about 20 minutes.

By Autumn1965

Ingredients

• ✓ all-purpose baking flour
• brown sugar
• butter
• egg
• cinnamon
• baking powder
• baking soda
• salt
• allspice
• applesauce
• rolled oat
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Beat together brown sugar and butter in a large bowl with an electric mixer until creamy. Add egg and beat until well combined.
3. 3 Whisk together flour, cinnamon, baking powder, baking soda, salt, and allspice in another bowl until well combined. Stir 1/2 of the flour mixture into butter mixture until incorporated. Stir in applesauce; mix well. Stir in remaining flour mixture and mix until just combined. Fold in oats and chocolate chips. Pour batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

By celenacollins

Ingredients

• ✓ all-purpose baking flour
• buckwheat flakes
• brown sugar
• butter
• vanilla extract
• buckwheat flour
• rice flour
• baking powder
• brown sugar
• butter
• egg
• banana
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
3. 3 Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
4. 4 Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs, one at a time. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
5. 5 Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

By Buckwheat Queen