Gfreeandfabulous Scones

GFreeandFabulous Ingredients:

1 Cup Oat flour

2 Cups Spelt Flour

3/4 Cup Organic evaporated cane juice crystals

3/4 tsp sea salt

1 tsp baking soda

2 1/2 tsp Aluminum-free baking powder

2 1/2 Cups Bobs Red Mill Gluten Free Oats

1 Cup Raisins – tossed in oat flour and chopped

1 Cup Coconut Oil – measured dry, then melted

2/3 C Coconut or Almond Milk

1 Tbs apple cider vinegar

Some flour for dusting wooden cutting board.

Additional coconut or almond milk for brushing tops of scones.

Additional evaporated cane juice crystals for sprinkling tops of scones.

Gfreeandfabulous Directions:

Preheat Oven to 325 Degrees.

Line baking sheets with parchment or silpat liners.

In stand mixer (or by hand) combine flours, sugar, salt, soda, baking powder and oats.  Toss in raisins and mix well to combine.  With mixer on medium speed, drizzle in coconut oil, coconut or almond milk and vinegar.  Continue mixing until mixture sticks together.  Transfer to wooden cutting board and knead lightly. Shape into a 12-14 inch log.  Cutting at diagonals, cut out triangles.

Place triangular-shaped scones onto prepared baking trays.  Brush coconut or almond milk over tops of scones.  Sprinkle with some evaporated cane juice crystals.

Refrigerate for about 30 minutes.

Remove from refrigerator and bake for 20 minutes.  Remover from baking sheet and cool on wired racks.

Enjoy with your favorite tea or espresso drink!


Gfreeandfabulous Mocha Almond Fudge Cupcakes

Gfreeandfabulous Mocha Almond Fudge Cupcakes..yummy!!

My most favorite ice cream flavor is Mocha Almond Fudge!  A decadently rich and luscious treat.  However, we can’t eat ice cream all the time, can we?!  Well, I decided to take my favorite parts of Mocha Almond Fudge ice cream and put it into a healthier, gluten-free, yummy version of a cupcake!  I hope you enjoy these as much as we do here at home!  They really are best when savored slowly… peel back the paper liner, cut small bites and savor the flavors of every bite! Mmmm…Yummy!

Gfreeandfabulous Ingredients:

For the cupcakes:

1 C Bobs Red Mill Gluten-Free All Purpose Baking Mix

1/2 C Oat Flour

1/2 C Coconut Flour

2 Tsp Aluminum-Free Baking Powder

1/4 Tsp Baking Soda

1 Tsp Fine Sea salt

1 C Organic Cocoa Powder

1/2 C Coconut Oil  (measured dry, then melted)

1/2 C Agave Nectar

1/2 C Freshly brewed decaf espresso

1/2 C Unsweetened Applesauce

1/4 C Coconut Milk

2 TBS Vanilla

1 TBS Apple cider vinegar

4 TBS Organic Muscavado Brown Sugar

3 Eggs (or egg replacer equivalent)

For the frosting:

2 C Organic vegan powdered sugar

2 Tbs Coconut oil

2 Tbs Strongly brewed espresso

1/2 tsp Sea salt

For the drizzle:

1/3 c Dairy free chocolate chips (I like the Enjoy Life brand found at Whole Foods Market

2 tbs Coconut oil

For the candied slivered almonds:

1 Tsp Honey

1 Tsp Organic evaporated cane juice crystals

1 Tbs Coconut oil

1/2 Tsp water

1/3 c toasted slivered almonds

Gfreeandfabulous Directions:

Preheat oven to 350 Degrees.

Line 12 muffin cups with paper liners.

In medium bowl mix flours, baking powder, baking soda, salt, and cocoa powder.

In large bowl mix melted coconut oil, agave nectar, applesauce, brewed espresso, vanilla, coconut milk, apple cider vinegar, Muscavado brown sugar and eggs (or egg replacer.)

Fold dry ingredients into wet ingredients until well blended.

Fill cupcake cups 2/3 the way up.

Bake 13-15 minutes or until toothpick inserted comes out clean.

Remove from oven and transfer cupcakes to wire racks to cool.

While cupcakes are baking, prepare frosting & candied nuts.

HoneyCandied Slivered Almonds:

In pan over medium heat, mix honey, evaporated cane juice crystals, melted coconut oil & water.   Heat until bubbly. Simmer until golden, about 5-7 minutes.  Add toasted slivered almonds.  Mix and simmer 2-3 minutes more.  Pour out onto parchment paper. Spread out, but allow nut mixture to create clusters.  Let cool.

Cafe-Latte Frosting:

In stand mixer fitted with whisk attachment (or bowl with electric mixer) (or by hand) Mix organic, vegan powdered sugar, melted coconut oil, brewed espresso, and vanilla. Mix until well blended and mixture reaches spreading consistency. Add more powdered sugar or espresso until desired consistency is reached.  This frosting is best when made in small batches… repeat steps if additional frosting is needed.  Small batches made with TLC make for extra yummy frosting 😀

Chocolate Drizzle:

Over low heat melt coconut oil in small saucepan.  Add chocolate chips and melt slowly until smooth.  Cool slightly and spoon into plastic bag – if using bag.

To assemble:

Frost cupcakes with Cafe-Latte Frosting – spreading and swirling frosting by hand.  Drizzle with chocolate drizzle using a wire whisk, fork or spoon frosting into small plastic bag and cut small slit in tip of bag and drizzle over frosted cupcake. Top with almond cluster.  Enjoy!

Marcie’s gfreeandfabulous Banana Nut Muffins

Warm, yummy and oh so good for you!

Marcie’s  gfreeandfabulous Banana Nut Muffins Preheat Oven to 375 Degrees.Line muffin tin with paper liners.  Fabulous Ingredients

  • 2 1/2 medium-size ripe bananas
  • 1 egg (or flax meal replacement)
  • 1/4 c local honey
  • 1/3 c unsweetened applesauce
  • 1/4 c pure maple syrup (or if you prefer not to use maple syrup-add 1/4 cup more applesauce)
  • 1/3 c coconut oil – scooped into measuring cup, then melted
  • 1/4 c freshly brewed decaf espresso
  • 2 Tbs Burbon Vanilla
  • 1/2 c coconut flour
  • 1 1/2 c Bobs Red Mill Gluten- Free Oat flour
  • 1/2 c almond meal
  • 1 cup chopped walnuts or pecans
  • 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves -mixed
  • 2 tsp Aluminum-free baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp Bobs Red Mill Baking Soda


Fabulous Instructions:

  • Mash bananas. Add egg, honey, applesauce, pure maple syrup, melted coconut oil, espresso and vanilla.
  • Mix all dry ingredients together, including nuts.
  • Fold wet ingredients into dry ingredients
  • Spoon mixture into muffin cups, filling 3/4 the way full.
  • ** Optional – lightly sprinkle organic evaporated cane juice crystals on top before baking

Bake at 375 for 15-19 minutes.  Checking at 15 minutes by inserting toothpick into center for doneness.  When tooth pick comes out clean, muffins are done.  These are deliciously-moist muffins. Do not over bake.  Enjoy!

Marcie’s gfreeandfabulous black-n-white choco-chunkies

Gfreeandfabulous Black-n-White ChocoChunkies

There’s nothing more comforting …. than ooey-gooey yummy chocolate chunk cookies!  I’ve been making these cookies for years. It’s a family and friend fave!  I’ve converted my traditional recipe into a Gfreeandfabulous recipe as I now eat primarily g-free.  I LOVE these even better than the original!  These also happen to be dairy free, too!  You can alter this recipe to fit your needs -it’s super user-friendly! 

Marcie’s gfreeandfabulous black-n-white choco-chunkies:

Fabulous Ingredients:

  • 1C Bobs Red Mill Gluten-Free Oat Flour
  • 1/2 C Coconut Flour
  • 1/2 C Spelt or Brown Rice Flour
  • 1 C Bobs Red Mill Gluten-Free Oats – finely ground in food processor (to an almost flour-like consistency)
  • 3/4 C Coconut Oil – measured cold, then melted
  • 2 Large eggs – or for egg-free version- replace with Golden Flax Meal equivallent) (ie: 1 tbs flaxmeal + 3 tbs water = 1 egg)
  • 1/2 c honey (or 1/2 c organic, vegan Muscavado brown sugar)
  • 1/2 c organic, vegan Muscavado brown sugar or organic vegan evaporated cane juice crystals
  • 1 Tbs Tahitian or Burbon Vanilla
  • 1/2 lb milk-free dark chocolate -chopped into large chunks (I find great varieties at Whole Foods Market)
  • 1/2 lb milk-free white chocolate – chopped into large chunks (Again- found at whole foods)
  • 1 C chopped Macadamia Nuts (Coarsely Chopped)
  • 1 tsp finely ground sea salt
  • 1 tsp Bobs Red Mill baking soda

Fabulous Insructions:

Preheat Oven to 375 degrees

Prepare cookie sheets lined with parchment or silpat liners.

  • I prepare these cookies mixing all by hand.  However, you can place in your stand mixer as well.
  • Process oats, set aside.  Chop both chocolates into chunks about 1/4-1/2 inch squares – do not make uniform chunks – variety of shape makes them ROCK!  Set chopped chocolates aside in bowl.  Chop macadamia nuts, set aside.
  • Mix eggs (or flax replacement) with coconut oil, honey, Muscavado or evaporated cane juice crystals and vanilla.
  • Mix flours, ground oats, soda and salt.
  • With large wooden spoon or firm rubber spatula, fold wet and dry mixtures together. Fold in chopped chocolates and nuts.  Mix until combined.
  • Using a large spoon scoop cookie dough into a 2-inch ball. Place 2-inches apart onto prepared cookie sheets.
  • Bake 9-11 minutes. Do not over bake. Check at 9 minutes – if slightly golden and no doughy spots, they are done.  Remove and cool on cooling racks.
  • Enjoy warm! Yummy!  Or Store in airtight containers – if they last that long. Be sure to share!!

Alternative options:

You can replace the flours with any flour you like.  Keep ratios the same.  For non-g-free-friends I use 2 cups organic whole-wheat pastry flour… or a mixture of 1 1/2 c whole wheat pastry flour and 1/2 c almond meal.  If you can’t eat oats – but have another grain you can eat – feel free to substitute.  You can also use raw butter in place of coconut oil.  For extra indulgence – you can use all Muscavado sugar in place of the honey and sugar measurements.  



Hello world! Here I come :D

Hello Peeps! 

I’ve been asked and asked to start this blog for a longggggggggg time now!  Not really sure what has held me back… oh yah – being a super busy entrepreneurial mom might be part of the reason! I’m a girl who has many passions…. and my family has always been my #1 passion and has been my primary focus for the past..well, lots of years… why dwell on how many, right?!?!   Writing has never been a struggle for me- so that’s NOT what’s held me back from starting a blog..that’s for sure!  Afterall, my nickname growing up was motormouth!  I asked WHY about everything!  Why, you ask?? (ha ha!)  Well, because the world has always fascinated me!  people fascinate me!   I am someone who appreciates the little details in life… the small things that may go unnoticed by some.  I LOVE to make every day a special day … I really do! 

I started cooking and baking at a very young age.  My sister and I were raised by our dad!  Our dads the best! Truly!  He was left to raise two GIRLS… and I have to say..he did a pretty darn good job!  Dad worked days and nights to keep our little family together.  We didn’t have lotsa “stuff” but we had what counted – LOVE and LAUGHTER.  Dad really knew how to take a not-s0-great situation and turn it into something muchhhhh better! You could say he made great lemonade! (turning lemons into lemonade.. get it!) Dad kept communication lines open – for better or for worse!  We could pretty much share anything on our minds..and he would patiently listen… to us GIRLS!  We needed lots of comic relief!  And Dad… made that all possible!

 I, being the eldest, held a lot of homemaking responsibilities beginning at the ripe ol’ age of 9.  By 11 I was the official family cook.  One day Dad took me to the grocery store, handed me a shopping cart and said, “Marcie, for better or for worse, I’m going to have to count on you to help us at home…so here’s the cart, shop away!”  Little did Dad know he had just unleashed a closet-chef!  I LOVED the thought of the kitchen being all mine!  Now, just because I LOVED to create and cook – doesn’t necessarily mean what I cooked was LOVELY!  After a few rounds of hockey-puck hamburgers, rubber brownies and a series of hive breakouts in my sister due to my let’s cook-everything-with-honey phase, I began to learn by LOTS of trial and need I say – ERROR!! 

All things work together….. for…. good?!?  Indeed I say YES! By the time I got married – at 19 years old – and STILL married today(almost 23 years!!) – thank you very much 😉 – (and yes, now you can guess my age!)  As I was the time I got married – I had the chance to work out a lot of my cooking-kinks and was able to create some LOVELY tasty meals for my new love!  And…all these years later..I’ve been cooking and baking and cooking and baking… and finally – here I am starting that ever sought after blog!

My passions include – my faith, my husband, my children! Our pets (Lab, two parakeets and a guinea pig)! Baking!  Cooking!  Candlelight! Naps! Coffee dates with great girlfriends!  THE OCEAN AND THE SAND!  Oh……… yes…that really is my other one true love – the coast…. the sandy beach coast of anywhere!  Toes in sand – and I’m a happy girl!  Flowers! Music – all kinds!  Quiet days and busy days! Other peoples cooking/baking! Cooking with my hubby – awww..that is the most romantic!  Reading – I read everything from fiction to non-fiction…and of course COOKBOOKS,COOKING/BAKING Magazines, blogs, tv shows, etc!  For me – cooking and baking are both THERAPY!  I get lost in creating…and love the sensation of completion regardless of the outcome, good or not so good!  I love to blast jazz music, put on candles and bake or cook to my hearts content!  Which leads me to my next passion – walking nature trails with my lab! (and friends, or my kiddos or hubby!) With all the baking and cooking I’ve done-(and do!)   I must keep on walking… cuz I was NOT blessed with a high metabolism!  That’s life….So…. I work at the ol widdle-the-middle to keep healthy! I try to not sweat the small stuff … and to, as my husband puts it, be like a duck..letting things roll off my back that really aren’t worth wasting precious life energy on!  Doesn’t always work ..but I try!  I enjoy positive people who enjoy themselves! Laughter is important… I like to laugh alot….sometimes I laugh when it’s not really the most appropriate.. my good friend Lindy and I have this problem – we laugh when we probably shouldn’t.  It must be some sort of defense mechanism…lol!  that’s my theory anyway!  It would get me in trouble in high school. I was always VERY shy.. relatively quiet.. but man..something would happen in class and I would get the giggles so bad..and of course when you try NOT to laugh…you only laugh harder…’s a problem sometimes.. but I’d much rather laugh than not.. so I just accept and live with this flaw of mine! lol! 😀 😀 😀

Well, I suppose I’ve rambled on enough!  Thanks for reading and checking in …

I hope you have a FABULOUS DAY…with lots of the stuff that makes your heart smile 😀

With gratitude always,

Marcie 😀