Gluten Free Grapeseed Flour

Gluten Free Apricot Cake

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4 eggs
1 ½ cups sugar
½ cup Salute Santé! Grapeseed Oil plus some for tray
2 cups Gluten Free flour mix plus some for tray
1 pinch salt
1 tsp. baking powder
2 Tbsp Salute Santé! Grapeseed Flour
2 lbs pitted and halved stone fruit, such as apricots, peaches or plums.
Powdered sugar

Preheat oven to 350°F. Grease a 9” x 11” tray with grapeseed oil and dust with flour. Whisk eggs and sugar till creamy. Add grapeseed oil, flour, salt, baking powder and grapeseed flour. Continue to mix until all dry ingredients are mixed in. Pour into prepared tray. Cover entire tray with half pieces of fruit. Bake for 45 minutes until golden brown. Dust with powdered sugar.

 

Flourless Chocolate Beet Cake

9 ounces bittersweet or semisweet chocolate

3/4 cup (1 1⁄2 sticks) butter

1/4 cup Salute Sante! Grapeseed Oil

6 eggs, separated

3/4 cup granulated sugar

1 cup puréed fresh beets or 1 (15-ounce) can, drained and puréed

3/4 cup almond meal (or almond flour)

2 Tbsp. Salute Sante! Grapeseed Flour

2 tablespoons powdered sugar

Preheat oven to 350F. To prepare cake, combine chocolate, butter and grapeseed oil in a bowl set over simmering water. Stir until chocolate is melted and smooth. Let cool to room temperature. Whisk together eggs yolks and granulated sugar until light and well-blended. Add cooled chocolate to egg mixture, whisking well. Stir in the puréed beets and almond meal and grapeseed flour. With an electric mixer, beat egg whites with powdered sugar until soft peaks form. Fold egg whites into chocolate mixture just until combined. Pour mixture into spring pan. Bake about 30 minutes. Remove from oven. Center will be "jiggly". Let cool on a wire rack. 

Breakfast Scones with Grapeseed Flour

  • 2/3 cup oat flour

  • 2/3 cup almond flour

  • 1 Tbls. baking powder

  • 1 tsp. sea salt

  • 1/4 cup turbinado sugar

  • 1 egg

  • 1/3 cup milk

  • 1/4 cup raisins

  • 1/4 cup dates

  • 1/4 cup chopped walnuts

  • 1/4 cup oatmeal flakes

 

Preheat oven to 425º F. Combine flour, sugar, baking powder and salt. Slowly add Salute Santé! Merlot Grapeseed Oil while mixing on low speed until crumbly. Add raisins, dates, nuts and oatmeal. In a measuring cup, beat the egg and milk. Slowly add to dough while mixing on slow speed until thick. Form 2-inch balls and place on greased baking sheet. Bake for 10-15 minutes or until lightly golden brown. Serve plain or with butter, jam or lemon curd.

Blueberry Zuchinni Bread

This bread is high in fiber and antioxidants. You can also make these into muffins, and they freeze beautifully.

  • 1 cup almond flour

  • 1 cup oat flour (or any Gluten Free Flour mix)

  • 4 tsp. baking powder

  • 1 tsp. baking soda

  • 1 tsp. salt

  • 1/2 tsp. ground cinnamon

  • 3 eggs

  • 1 cup turbinado sugar

  • 2 tsp. vanilla extract

  • 2 cups grated zucchini

  • 1 tsp. orange zest

  • 1 1/4 cups blueberries

Preheat the oven to 350 F. Line two loaf pans with parchment paper.
In a mixing bowl combine flour, baking powder, baking soda, salt and cinnamon. Stir until everything is evenly distributed.
Place the eggs into a large mixing bowl and beat them until pale yellow and smooth, about 2 minutes. Add the sugar and beat until well combined. Add the oil, vanilla extract and orange zest. Beat until well combined. Add the zucchini and mix it in thoroughly.
Add half of the flour mixture into the wet mixture and beat until combined. When the first half of the dry mixture has been absorbed by the wet mixture, add the second half of the dry mixture and mix until well combined.
Add the blueberries and gently fold them into the batter until they are evenly distributed throughout. I use a rubber spatula to prevent the berries from splitting (but they might a little.) Distribute the batter evenly between the two loaf pans. Bake for approximately 50 to 60 minutes, but start checking the loaves after 45 minutes. When done, the loaves will be medium brown; when you test them with a toothpick or sharp knife, the toothpick or knife will come out clean.
Let cool enough to slice, but serve while still warm enough to enjoy with butter.
Makes 2 loaves.

Chocolate Balsamic Muffins

  • 2 cups water

  • 1 Tbsp vanilla

  • 1 cups almond flour

  • 1 cup oat flour

  • 2 cups sugar

  • 2/3 cup unsweetened powdered chocolate

  • 2 tsp baking soda

  • 1 tsp salt

 

Sift dry ingredients together. Blend wet ingredients.
Slowly blend together dry ingredients and the wet ingredients.
Bake 1 hour at 350°F.
Makes one 9" cake or 12- 18 muffins. Serve alone sprinkled with powdered sugar or with Chocolate Frosting (below).

Chocolate Frosting
  • 4 oz. butter

  • 1 Tsp. vanilla

  • 1 Tbsp. milk

  • ¼ cup unsweetened powdered chocolate

  • 2 cups Confectioner Powdered Sugar

 

Whisk together the butter, milk and vanilla. Slowly add the chocolate and powdered sugar. Beat until creamy.

Carrot Muffins

  • 1/2 cup almond flour

  • 1/2 cup oat flour

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 3/4 cup turbinado sugar

  • 1/2 tsp. cinnamon

  • 1/2 tsp. sea salt

  • 1 egg

  • 1/4 cup apple sauce

  • 1/4 cup chopped walnuts

  • 1/4 cup raisins

  • 1-1/2 cup shredded carrots

Preheat oven to 350° F. Prepare muffin tin with liners. In a large bowl, sift together the flours, sugar, baking powder, baking soda, cinnamon and salt. Whisk egg until foamy in a medium-size bowl. Add apple sauce and Salute Santé! Grapeseed Oil, then stir in the carrot, raisins and walnuts. Pour the carrot mixture over the dry ingredients. Mix until all ingredients are combined. Batter will be quite stiff. Spoon into the muffin tin. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Remove from pan and cool completely on a wire rack. Yields about 12 muffins.

Chocolate Chip Cookies

  • 2 1⁄4 cups blanched almond flour

  • ½ teaspoon celtic sea salt

  • ½ teaspoon baking soda

  • 1 tablespoon vanilla extract

  • 1⁄3 cup coconut or agave nectar

  • 1 cup dark chocolate chips (mini’s work great)

  • Coarse sea salt (optional)

 

Preheat oven to 350° F. Line baking sheet with parchment paper
Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form 1–2 inch balls and lightly press onto a parchment paper lined baking sheet (I used a 2" sized ice cream scoop to put dough on baking sheet.)
Sprinkle with a few grains of coarse sea salt, if desired Bake for 7–10 minutes. Yields about 10 cookies. For more, click here.

Gluten Free Zucchini Bread

  • 1/2 cup almond flour

  • 1/2 cup oat flour

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 3/4 cup turbinado sugar

  • 1/2 tsp. sea salt

  • 1- 1/2 tsp. cinnamon

  • 1 tsp. ground ginger

  • 1/2 tsp. ground cloves

  • 1 egg

  • 1/4 cup apple sauce

  • 1/4 cup chopped walnuts

  • 1 cup grated zucchini

 

Preheat oven to 350º F. Grease and flour a loaf pan. In a large bowl, sift together the flour, sugar, baking powder, baking soda, spices and salt. Whisk egg until foamy in a medium-size bowl. Add apple sauce and Salute Santé! Grapeseed Oil, then stir in the zucchini and walnuts. Pour the zucchini mixture over the dry ingredients. Mix until all ingredients are combined. Batter will be quite stiff. Spoon into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack for 5 minutes. Remove from pan and cool completely on a wire rack. Wrap in plastic and store at room temperature overnight. Slice and serve.