Grandma H’s Vanilla Glazed Fresh Apple Cookies

Grandma H's Fresh Apple Cookies

Cookie number 3 in the Grandma H’s cookie series is the Fresh Apple Cookie with Vanilla glaze. My grandma always had more apples than anyone would know what to do with come fall apple harvest time. This fresh apple cookie is a great way to use up some of those apples and a delicious fall treat. This time i didn’t use the glaze, because I’m feeling a little overloaded on sugar. These cookies are still plenty sweet without it.

Grandma H’s Vanilla Glazed Fresh Apple cookies

2 c. Brown rice flour

1/2 c. Tapioca flour

1 tsp. Baking soda

1 tsp. Xanthan gun

1 tsp. Cinnamon

1/4 tsp. Cloves

1/4 tsp. Sea salt

2 c. Brown sugar (coconut)

1/2 c. Coconut oil or butter

1 Egg

1/4 c. Apple juice

1 1/2 c. Chopped apples

1 c. Pecans, chopped


Vanilla Glaze

1 1/2 c. Powdered sugar

2 Tb. Coconut milk

1 Tb. Coconut oil or butter

1/2 tsp. Pure Vanilla extract

pinch of Sea salt


Preheat oven to 400 F.

Combine flours, baking soda, xanthan gum, salt, cinnamon and cloves in medium bowl.

In another bowl, cream sugar, coconut oil and egg.

Beat dry mix into egg mixture, until well mixed.

Add apple juice, apples and pecans.

Spoon onto parchment lined baking sheet and bake about 10 – 12 minutes.

Cookies should be golden brown, but not too soft.

For glaze:

Mix all ingredients and beat until smooth. Spread on cookies.


Vanilla Coconut Birthday Cake with Double Chocolate Fudge Glaze


Vanilla Coconut Birthday Cake with Chocolate Fudge Glaze



Vanilla Coconut Birthday Cake with Chocolate Fudge Glaze


Happy Birthday Uncle D! 🙂

So, today is my uncle’s birthday and my aunt and uncle are coming out to the boonies to have a small birthday celebration. I didn’t think we could celebrate properly without some cake!! I wanted to do a very basic cake but super delicious. This cake has a healthier edge because it uses only coconut oil, even in the glaze. Also, if you want a vegan cake, just use egg re placer for the eggs.

Top this cake with some sugared strawberries and you’ll have a party in your mouth, guaranteed! 🙂

Vanilla Coconut Birthday Cake

1 c. Coconut oil

2 c. Powdered sugar

4 Eggs

1 1/2 c. White rice flour

1 c. Brown rice flour

1/2 c.  Tapioca flour

1 1/2 tsp. Baking powder

1 1/2 tsp. Xanthan gun

1 tsp. Baking soda

1 tsp. Sea salt

1 tsp. Pure vanilla extract

1 tsp. Anise extract (optional, substitute with more vanilla)

1/2 c. Coconut milk

3/4 c. Rice milk (depending on how thick batter is)


Preheat oven to 350 F.

Use the bottom of your cake pan and a knife to cut out 2 parchment circles for your pans.

Oil bottom of cake pans and line with parchment, oil parchment as well.

In large mixing bowl, cream oil and sugar.  With electric mixer slowly blend in one egg at a time.

In medium bowl, sift flours, baking powder, xanthan gum, baking soda and salt.

Add coconut milk, 1/2 c. rice milk. vanilla and anise extract to egg batter.

Slowly begin beating in 1 cup of flour mix at a time.

Pour batter evening between two 9 -inch cake pans.

Bake about 35 – 45 minutes. Should be golden brown and pass tooth pick test.

Let cool in pans for about 20 minutes before removing.

Let cool completely, trim cakes for layering, then frost.



Vanilla Coconut Birthday Cake with Double Chocolate Fudge Glaze


Double Chocolate Fudge Glaze

3 oz. Baking chocolate, melted

1 c. Coconut oil

1/2 – 1 c. Cocoa powder

1 1/2 c. Powdered sugar

2 Tb. Lemon juice

1/4 c. Rice milk


Beat chocolate, milk, lemon juice and oil.

Slowly add in sifted powdered sugar and cocoa.

Continue beating until smooth.

Let cool and thicken before frosting cake.


Sliced Cake


Cinnamon Sweet Zucchini Bread

Cinnamon Sweet Zucchini Bread

You won’t even be able to tell this zucchini bread is gluten free. It tastes so good. It’s full of cinnamon sweet zucchini flavor. I used less sugar than most recipes call for but this zucchini bread is plenty sweet. I also used coconut oil for a healthier twist than butter. If you use egg re-placer, this recipe can also be made vegan. 🙂

P.S. Didn’t even last 24 hours between the 2 of us. 🙂 I can’t remember the last time I had zucchini bread so good!

Cinnamon Sweet Zucchini Bread

1 c. Brown rice flour

1/2 c. Tapioca flour

2 tsp. Baking powder

1/2 tsp. Baking soda

3/4 tsp. Xanthan gum

1/2 tsp. Sea salt

1 tsp. Cinnamon


2/3 c. Evaporated cane sugar

1/3 c. Coconut or Olive oil

1 tsp. Lemon or lime juice

1 tsp. Pure vanilla extract

2 Eggs

1/4 c. Almond, coconut or rice milk

1 1/4 c. Zucchini, shredded

1/3 c. Walnuts, toasted and chopped


Preheat oven to 350 F.

Lay shredded zucchini out on paper towels  and blot excess moisture.

In mixing bowl, whisk both flours, baking powder, baking soda, xanthan gum, salt and cinnamon.

In another bowl, combine sugar, oil, lemon juice, vanilla, eggs and milk.

Add egg mixture to dry mixture and mix well.

Add zucchini and walnuts.

Oil bread pan and line with parchment. Pour mixture into pan.

Bake 50 – 60 minutes. Test with tooth pick.


Grandma H’s Almond Butter Cookies

Grandma H’s Almond Butter Cookies


As you can probably guess, this recipe came from my Grandma H. Although, I did have to add some xanthan gum. The original recipe also called for peanut butter instead of almond butter, but I’m pretty sure she’ll allow it.

Almond Butter Cookie Dough

Use a rounded tablespoon to drop cookies on baking sheet.

Grandma H’s Almond Butter Cookies

1/2 c. Butter, softened

1 c. Evaporated cane sugar

1 Egg

1 tsp. Pure vanilla extract

1 c. Almond butter

1/2 tsp. Baking soda

1/2 tsp. Sea salt

1 tsp. Xanthan gum

1 c. Brown rice flour

1/2 c. Tapioca flour


Preheat oven to 350 F.

Cream butter, sugar, egg, vanilla and almond butter together.

In another  bowl, mix baking soda, salt, xanthan gum and flours.

Add flour mix to almond butter mixture and blend.

Using a rounded tablespoon, drop tablespoon size cookies onto baking sheet.

Cookies will expand slightly, so leave an inch or two between cookies.

Bake 12 minutes for slightly chewy cookies or 15 minutes for crunchy cookies.

Almond Butter Cookies