Get cozy in the kitchen with some fall baking and family time. Perfect for holiday entertaining or gift giving, these recipes from Kristens will balance perfectly with the cool air and falling leaves, creating a great activity for a chilly afternoon.kristens logo november 2014



Kristens Chocolate Chip Zucchini Cake

Makes one 9 x 13 cake pan

Dry Ingredients

  • 2-1/2 cups Kristen’s All Purpose Light Flour Blend
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 tablespoons cocoa
  • 1-3/4 cup sugar

Wet Ingredients

  • 1/2 cup buttermilk (see note below)
  • 1 cup oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini (remove the skin and seeds)

Other Ingredients

  • 1/2 to 1 cup chocolate chips
  • 1 to 2 tablespoons sugar


1. Preheat oven to 350°. Grease a 9 x 13-inch baking pan.

2. In an electric mixing bowl, mix together the wet ingredients.

3. In a separate mixing bowl, stir together the dry ingredients, and then combine the dry

ingredients with the wet ingredients and mix together. Pour the batter into the prepared baking pan. Sprinkle the top with granulated sugar and chocolate chips.

4. Bake at 350° for approximately 35 minutes, or when a toothpick inserted in the middle comes out clean.


  • Add 1/2 tablespoon vinegar to 1/2 cup of milk; stir to create buttermilk.
  • May also be made into cupcakes


Krkristens banana muffinsistens Banana-Nut Bread

Makes 2 medium loaves or 4 mini loaves


  • 1-1/2 cup Kristens All Purpose Light Flour Blend
  • 1 cup sugar of choice
  • 1/2 cup softened butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 cup mashed banana (about 3)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped walnuts or pecans (optional)


1. Cream together the butter & sugar till light & fluffy. Add eggs & vanilla, beat to incorporate. Add sour cream & mashed bananas.

2. Wisk together dry ingredients, and then mix with the above just until all is combined.

3. Prepare bread loaf pans: two 4 1/2 x 8-inch bread pans or four mini loaf pans: (5 1/2 x 3 1/4 x 2-inches). Lightly grease pans with butter or oil.

4. Bake at 350° for 35-45 minutes. Loosely cover with foil for last 15-20 minutes of baking time. *Baking Time for Mini Loaves: bake the 4 mini loaves at 350° for 40 minutes, and loosely cover with foil for the last 15 minutes.

*Dairy Free Options: Earth Balance™ stick replaces butter and almond, coconut milk, or Tofuti™ mock sour cream replaces milk.


kristens cinnamon coffee cakeKristens Breakfast Cinnamon Roll Cake

Makes one 9 x 13 cake pan

Cake Ingredients  

  • 1 teaspoon vanilla
  • 1 cup milk
  • 1 cup of butter (melted & cooled)
  • 2 eggs
  • 1 cup sugar
  • 1-1/2 teaspoon xanthan gum
  • 3 cups Kristens All Purpose Light Flour Blend
  • 3 teaspoons baking powder

Streusel Ingredients

  • 1-1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons softened butter

Glaze Ingredients  

  • 2 tablespoons of milk or water
  • 1/2 bag of Kristens Vanilla Bean Frosting Mix


1. Preheat oven to 375° and grease a 9 x 3-inch baking pan.

2. Mix all streusel ingredients together in a small bowl with a fork to create a crumble and set aside.

3. In a large electric mixing bowl, cream the wet ingredients together well; the eggs, milk, butter, and vanilla.

4. In another bowl combine the dry ingredients, sugar, flour blend, xanthan gum, and baking powder; then add to the electric mixer bowl and mix well. Pour half of the batter into the prepared cake pan. Top with half of the streusel mixture; carefully spread the remaining batter onto the streusel, then top with the remaining streusel.

5. Bake uncovered for 30 to 35 minutes.

6. Mix the glaze ingredients in a small bowl while cake is baking. Drizzle the glaze over the warm cake.


kristens chocolate chip cookiesKristens Chocolate Chip Cookies

Makes about 2 dozen cookies


  • 2-1/4 cups Kristens All Purpose Light Flour Blend
  • 1 cup brown sugar packed
  • 1-1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1 cup softened butter
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 12 oz package gluten-free semi-sweet chocolate chips or chunks
  • 1 cup chopped nuts (optional)


1. Preheat oven to 375°.

2. Combine Kristens flour blend, xanthan gum, salt, and soda in a bowl and set aside.

3. In an electric mixing bowl, combine brown sugar, granulated sugar, butter, and vanilla and beat until creamy. Add eggs and beat again. Add dry ingredients and mix well. Stir in chocolate chips (and nuts).

4. Drop mixture by rounded tablespoonfuls onto non-greased cookie sheets. Bake 7-9 minutes: 9-11 minutes for jumbo-sized cookies and for crispier cookies.



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