By Lisa Stander-Horel and Tim Horel – The writing and photography team behind the blog Gluten Free Canteen and authors of Nosh on This: Gluten Free Baking from a Jewish-American Kitchen.
When the calendar flips to September it’s a perfect time to think about baking some fall favorites. Fill those back-to-school lunch boxes with delicious one-bowl cookies. Make quick and easy muffins or scones for those late fall chilly weekend mornings. Turn up the oven and let’s get baking.
Chocolate Courgette Muffins are one way to use up that endless bumper crop of zucchini that seems to keep growing long into autumn. These muffins never dry out and taste even better the day after they’re baked. To refresh leftovers, warm the muffins in a 300°F oven for five minutes. Delicious with a big cup of coffee.
Orange Scones are easy to make and absolutely perfect with a cup of tea on a foggy morning. Be sure to eat these warm from the oven topped with your favorite jam. These scones freeze well and can be reheated easily.
Brown Butter Chocolate Chip Cookies are anything but ordinary. Browning the butter gives them a caramelized flavor that makes every bite extra tasty. Be sure to store these in a tin for best cookie-keeping. To refresh the cookies, place them in a 300°F oven for about 5 minutes.
Copycat Hobnobs oat biscuits (cookies) are a UK favorite and now you can make them at home. They’re one-bowl easy and dairy-free. From start to finish you can be eating one of these cookies in less than 30 minutes. They keep for a week in a cookie tin and are perfect for lunch boxes and after-school snacks. Be sure to purchase quality GF rolled oats that smell fresh for best results.
Chocolate Cherry Cake is a dairy-free cake that is light on sugar but big on chocolate cherry flavor. It is the perfect special occasion cake. Click through to the tutorial to learn how to pipe the rose frosting – it’s pretty easy to do and makes any cake look dressy. If you’re a fan of cherry and chocolate, this cake is for you.
