GLUTEN FREE MARBLE SUGAR COOKIES

These Gluten Free Marble Sugar Cookies are soft in the middle and hold their shape while baking. Make them with your favourite cookie cutters for any holiday or occasion! I made a big batch for my daughter’s School Bake Sale & friends Valentines gifts. They were so quick & easy which makes them perfect for busy moms.

INGREDIENTS

• 1 cup butter softened, 227g
• 1 cup granulated sugar 200g
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup sour cream 60g (dairy-free sour cream works!)
• 3 tablespoons cornstarch
• 2 1/2 cups gluten-free 1:1 baking flour 380g

FOR THE FROSTING

• 2 cups powdered sugar
• 4 tbsp milk (can use dairy free)
• 1 tsp vanilla extract
• gel food colouring drops

INSTRUCTIONS

• MAKE THE DOUGH:
• In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) cream together the butter and sugar until light and fluffy, about 3 minutes. 
• Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined. 
• With the mixer running on low, add half of the sour cream followed by the cornstarch. Add 1/2 of the flour followed by the other 1/2 of the sour cream. Mix until combined then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the bowl then mix again until totally combined. 
• Divide the dough into two balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
• BAKING INSTRUCTIONS:
• Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough to the 1/4″ thickness on the lightly floured surface. If it’s too hard to roll, leave at room temperature for a 5 minutes.
• Cut out the cookies with desired cookie cutters, then use a thin spatula to transfer the cookies to the prepared pan. 
• Bake the cookies for 15-20 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

FOR THE FROSTING:

• Using a spoon, mix together the powdered sugar, milk & vanilla extract. You will want the icing be fairly thick. Either add more milk to thin out, or more sugar to thicken if needed.
• Once mixed, make a couple of drops of the gel food colouring in the bowl & use a toothpick to swirl around.
• Dip each cookie into the icing and lift out. Let some of the icing drip off back into the bowl & place on a baking sheet lined with parchment paper.
• Leave to set for 4 hours or overnight.

These freeze really well, so you can make a big batch to enjoy throughout the month. They also make wonderful gifts for teachers, neighbours, friends & family.

Gluten Free Lemon Blueberry Pancakes

Recipe adapted from Ambitious Kitchen

These Gluten Free Lemon Blueberry pancakes are soft, fluffy and full of flavour! Perfect for any breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast, brunch, pancake

Ingredients

  

• For the dry ingredients:
• 1 cup oat flour + 1 tablespoon
• 2 teaspoons baking powder
• ¼ teaspoon salt
• For the wet ingredients:
• ½ cup vanilla greek yogurt or sub dairy free yogurt
• 1 egg
• Zest from 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• ¼ cup unsweetened vanilla almond milk plus more if necessary (any milk should work!)
• 1 tablespoon coconut sugar or organic cane sugar
• 1 teaspoon vanilla extract
• To mix-in:
• ⅔ cup fresh blueberries plus extra for serving. You can also use frozen blueberries, but it will colour the pancakes purple.
• For cooking:
• Butter olive oil or coconut oil

Instructions

 

• In a medium bowl, whisk together the oat flour (1 cup + 1 tablespoon), baking powder and salt. Set aside.
• In a separate large bowl, whisk together yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar until well combined.
• Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently stir in blueberries. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more oat flour. (The batter mix will vary slightly due to the different yogurt brands)
• Lightly coat a skillet or griddle with butter or spray oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on the other side.
• Add more butter or spray oil to the pan if needed for remaining pancakes. Makes 8 medium pancakes total. Serve with maple syrup and extra blueberries on top.

Notes

• • • Freezer-friendly lemon blueberry pancakes

      You can make these fluffy lemon blueberry pancakes ahead of time and serve them at a later date!
      1. Place the pancakes on a baking sheet so they aren’t touching and place them in the freezer for 30 minutes (this is called a flash freeze).
      2. Place the frozen pancakes in freezer safe bags or containers and freeze for up to 3 months.
      3. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
    •  

Keyword blueberry, gluten free, lemon, pancake