As promised, here are the rest of the dessert recipes for Roberta in D. We've already discussed the GF flour a bit (and if you can get me specifics, I can give you more specific hints on it). The other ingredients that might pose a problem are xanthan gum and egg replacer. Xanthan gum is a binding agent, and perfectly okay to leave out -- the cookies will be a bit more crumbly. Egg replacer is a commercial product that mostly adds extra leavening, so you can either leave it out for a denser product, or add more baking soda (or baking powder, if you have that).
If you need metric conversions, let me know. Here goes!
Banana bread
1 cup granulated sugar
1/2 cup stick margarine (dairy free)
1 tbsp Egg Replacer
1-1/3 cups (about 3 medium) extremely ripe bananas, mashed
6 ounces soy yogurt (if you don't have soy yogurt, sub applesauce)
2-1/2 cups GF flour
1 tsp baking soda
1/2 tsp salt
1 cup pecans (or any other nut you like), chopped
Heat oven to 350F (175C).
Cream sugar and margarine well. Stir in egg replacer, bananas, and soy yogurt. Sift together GF flour, baking soda, and salt. Add to mixture, along with chopped nuts, and stir until just barely mixed in. Pour into greased loaf pan and bake 60 - 75 minutes, until a toothpick stuck in the middle comes out clean.
Alternately, you can use a muffin pan and bake for about 40 minutes (makes about 2 dozen muffins)
Remove loaf or muffins and cool thoroughly on a wire rack. Slices much better the next day (and is a very nice breakfast).
Coconut cookies
1/2 cup stick margarine
1/2 cup brown sugar
1/2 cup granulated sugar
1-1/4 cups GF flour
1/2 tsp baking soda
1/4 tsp salt
1 tbsp egg replacer
2 tbsp (or as needed) water
1/2 tsp vanilla
1-1/2 cups flaked coconut
Preheat oven to 350F (175C)
Cream butter and sugars well. Sift together dry ingredients and beat into butter / sugar mixture. Beat in vanilla, coconut, and enough water to make the cookie dough a cookie dough consistency.
Drop with a #32 disher (this is a 1 ounce scoop, about the size of a medium strawberry) onto parchment lined baking sheets. Bake for about 10 minutes, until the cookies begin to brown. Let cool for 5 minutes on the pan, then move to cookie rack to cool.
Toll House Cookies (adapted from original Nestle Toll House recipe. Or is that Troll House?)
1-1/4 cups GF flour
1 tsp baking soda
1/2 tsp salt
2 tbsp Egg Replacer
1/4 tsp Xanthan gum
1/2 cup stick margarine
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 tsp vanilla
2 tbsp (or as needed) water
1 cup chocolate chips
1/2 cup chopped nuts
Preheat oven to 375F (190C)
Cream butter and sugars. Add vanilla and mix in.
Sift together flour, baking soda, salt, egg replacer and xanthan gum in a bowl. Gradually add to butter / sugar mixture. Add water as needed to make a soft cookie dough consistency. Stir in chocolate chips and nuts.
Drop by tablespoonfuls (note: I use the #32 disher) onto cookie sheets (parchment lined is nice for cleanup). Bake for 13 minutes. Cool on baking sheet for 2 minutes, then move to wire rack. Cookies will be firmer the next day, if they last that long.
HTH!