Friday, January 13, 2012


I love food! Always have. And since I've spent a lot of time in the kitchen over the last several years, learning to make allergy-free food taste and look better than the real thing, I thought I should start sharing my food love with you. Some of you may know that 3 years ago I started a food magazine for people with food allergies called Delight Gluten Free Magazine. Last spring I sold the magazine to the potential filled people at SideWalk Media. I plan to share my story of starting a food publication with you this year, but for now, I would love to start sharing some of my favorite old recipes and the new ones I create in my kitchen each week!

This weeks amazingly delicious and family approved recipe....

This recipe was inspired by an old Betty Crocker cook book turtle cheesecake I used to make before my hubby and son were diagnosed with a gluten-intolerance. Graham cracker crust became hard to find in the gluten-free market, so along with changing the cheesecake recipe, we found a more delicious crust...gluten-free "Oreo's" crushed. If you like the taste of the gluten-free alternatives ( I suggest Kinni-toos by Kinnikinnick), use those and scrape out the cream filling. However I make my own gluten-free oreo cookies, and keep them on hand for easy crusts or after school cookies--the recipe is below.

Heath Toffee Caramel Cheesecake
gluten-free, nut-free, soy-free and corn-free
serves 8-10
cook and refrigerate 5 hrs 30 mins

1 1/4 cups Gluten-Free “oreo” cookie crumbs, we like Kinni Toos by Kinnikinnick. 
Or use our Gluten-Free “Oreo” cookie recipe below.
1/4 cup butter, melted
3 (250 g) packages Cream Cheese, softened
3/4 cup packed brown sugar
1 tablespoon vanilla
3 eggs
1/3 cup caramel ice cream topping
1 package of Heath Toffee topping (located in the baking isle)

1. Heat oven to 350 degrees F.
2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. 5. Garnish with chopped Heath Toffee topping or chocolate.

Gluten-Free "Oreo" Cookie recipe
gluten-free, dairy-free, nut-free, soy-free, corn-free
serves 50 cookies
cook 30 minutes

1 envelope unflavored gelatin

1 box gluten-free chocolate cake mix
(use dairy-free if needed, double check that it's nut-free)
2 eggs

2 tablespoons water

2 tablespoons vegetable oil

1/2 cup hot cocoa mix (double check that it's dairy-free if needed)
1/4 cup cold water

1 cup Crisco (shortening)
1 pound confectioners sugar PLUS
1 tablespoon confectioners sugar

1 teaspoon vanilla

For the Cookies:
1. Blend cake mix, eggs, water, oil and cocoa.
2. Shape into ball; let stand 20 minutes.
3. Roll into 1/2-inch balls, place on greased cookie sheets.
4. Flatten each with smooth bottom on a drinking glass. (Grease glass once, dip into the Nestle Quick each time.)
5. Bake in 400 degrees oven for 8 minutes. Remove cookies at once, immediately flatten with the back of a spatula. Let cool 20 minutes. Makes 100 cookie sides (50 cookie sandwiches).

For the Filling:
1. Place gelatin in a heatproof cup. Add cold water; stir well.
2. Put it in a pan of hot water until mixture clears and gelatin is softened.
3. Beat Crisco until fluffy. Add sugar gradually and beat about 10 minutes. Mix in vanilla.
4. Beat in cooled gelatin mixture. (The gelatin keeps the filling in place inside the cookies.
5. Spread about 1 tablespoon filling between 2 cookies. Chill until set. Fills 50 cookies.

 adapted from

For any questions please email me julie at delightglutenfree dot com
Recipes and photography by Julie Ann Luse.  Copyright Julie Luse


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