Tag Archives: baking

Banana Muffins

 

I eat one of these every day for dessert!  They are perfect for making in big batches and then freezing, so you can pop one into the microwave anytime of the day you need one.

The best part of these muffins is that they taste amazing, but they are also GLUTEN FREE and WHOLE GRAIN.

 

Banana Muffins: (makes about 24)

6T butter, at room temperature

1/4 C applesauce

1 C sugar

4 eggs

8 very ripe bananas, mashed

2/3 C water

3 1/2 C gluten free whole grain flour mix (I use my Blendtec blender to grind whichever grains I have…brown rice, GF oatmeal, millet, etc… It’s best to use several kinds of grain, but there’s no exact ratio you have to use)

1/2 T cinnamon

2t baking soda

1 t salt

1 t xanthan gun

1/2 t baking powder

1 C chopped (or ground) walnuts

Preheat oven to 350.  Line muffin tins with paper liners.  Beat butter and sugar with an electric mixer on high until fluffy.  Add eggs and beat at medium until combined.  Add applesauce, water, and banana and beat on low for 1 minute.  Mix together all dry ingredients, then add to bowl of wet ingredients.  Mix with a spoon only until just combined.  Spoon batter into muffin tins almost to the top of each tin.  Bake at 350 for about 18 minutes.  Right out the oven, take a muffin out, break it open, and cover it with chocolate chips.  When they have mostly melted, reward yourself with the best muffin ever.  Let the rest cool, and then freeze.

 

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Chocolate Cake

Doesn’t this look amazing?!

In all my years of gluten-free eating, I have never been brave enough to serve a gluten-free cake to all my “normal” guests.  I just couldn’t make them eat my gluten-free, slightly dry and crumbly version, when I could have treated them to a good old-fashioned Chocolate Sheet Cake, or “Mama Cake” as we call it in our family.

With this recipe though, I can make one cake, and have everyone ooh and ahh about how moist and delicious it is.  Though I’ve posted it before, it begs repeating, because this time I added icing and made it into a layered cake.

It works as a beautiful birthday cake with chocolate frosting.

It also works with colored icing for a kids’ cake.  This one was a Star Wars battle scene created my son.

If you have any leftovers, remember that you can freeze individual servings.  Chocolate cake on demand is a very good thing.

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Filed under Birthdays, Dessert

Blueberry Corn Muffins

Don’t these look scrumptious?

They are made with Betty Crocker’s Yellow Cake Mix plus cornmeal.

The recipe can be found here at bettycrocker.com.

Please also check out all the other recipes using the new mixes.  There is a section specifically for the gluten-free mixes, but you could also adapt many of the other recipes which use the normal ones.  Just remember that the gluten-free mixes are about half the size as the normal ones, and adjust as necessary.

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Monkey Bread

I tried to make cinnamon rolls, I really did.  I thought I was up for it – all the rolling and spreading and then cutting and baking.  I mixed the dough and let it set to rise.  And I waited and waited.  The dough never moved.  It was dead dough.

But, being gluten-free, it was expensive dough.  And, we don’t waste gluten-free dough around here.  So, I improvised.  I figured if you smothered it with enough butter, brown sugar, and cinnamon, it would taste just the same.

And I was right!  Which means, that from now on, I declare the actual cinnamon roll to be an excessive amount of work on my part.  From now on, we will have Monkey Bread instead, and we’ll all be happy.  The End.

To make Monkey Bread, start with gluten-free dough.  You can make the cinnamon roll dough from this post, or even though I haven’t tried it yet, I think you could also just use a bread dough or even a mix.  That would even increase the beauty of the Lazy Monkey Bread.  Melt some butter in one bowl, and mix some brown sugar and cinnamon in another.  Roll the dough into pieces a little smaller than a golf ball.  Dip each piece into the butter and then into the sugar mixture.  Place into a baking dish, and bake at the temperature suggested for the bread you’re using until they are golden brown and cooked through.  And then, eat some as fast as you can before your family gets to them.  They’ll be gone so fast, you won’t even have time to take a pretty photo of them outside of the pan.

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Cranberry Walnut Muffins

Often, people assume that eating gluten-free equals eating healthy.  It’s true that you usually cut down on processed  and packaged foods, but it’s also true that you can still eat just as much sugar and fat and just as many empty calories as when you could eat whatever you wanted.  Often, especially at the beginning of the gluten-free journey, it’s easy to eat anything that is safe, without regard to nutrition.  Feelings of deprivation are common, so it’s easy to fill those gaps with special treats or sweets.

It’s especially important to pay attention to nutrition though, especially as you begin the journey toward healing.  Healthy fats from olive oil, flaxseed oils and nuts, whole grains like brown rice and quinoa, and lots of fruits and veggies provide lots of nutrition to heal, while a lot of the white flours have been stripped of these important nutrients.

Gluten-Free baked treats are especially likely to come from processed flours which have little nutrition and no fiber.  Sometimes this is OK, but for everyday meals, I’ve been searching for healthier whole food goodies.

Recently, I’ve begun to experiment with recipes that use almond flour, coconut flour, grapeseed oil, and agave nectar, using recipes from elanaspantry.com.  She has recipes on her site, and a cookbook, which explains why she uses these ingredients to produce healthier, more nutritious, lower glycemic foods.

I made her Cranberry Walnut Muffins for Christmas morning, and they were wonderful.  They were super simple to make, and they tasted healthy and whole while also being very yummy.

I made them as 12 muffins, instead of bread, and calculated the nutritional value per muffin, mostly for my neighbor friend who needs to know these specifics to serve them to her diabetic daughter.  I think these recipes look very promising for her.  🙂  Each one has 16g. of carbs, 4 g. protein, 15 g. of fat, and 209 calories, plus lots of nutrition from cranberries, walnuts, grapeseed oil, and almond flour.

I’m loving these ingredients and looking forward to trying many more of Elana’s recipes.

And, it seems I will get to try these muffins again very soon, because my dog just got up on the counter and ate 8 of the 12 muffins.

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Gluten-Free Cinnamon Rolls

We’ll be making these lovely Cinnamon Rolls today, created by the Gluten Free Girl, to have Christmas morning.  It’s a family tradition from the boys’ Great-Grandmother Neenie that we’ll enjoy for the first time this year since going gluten-free.  Thanks, Shauna!  You’ve given us a heartwarming treat to enjoy tomorrow, and you’re baking passion would make Neenie proud!

You can find Shauna’s recipe here.

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Holiday Sugar Cookies

Making Christmas Cookies is one of our favorite traditions, and we always share the creativity with my Mom.  The boys love each part of it:  rolling out the dough, pressing the cookie cutters into it, and of course, adding icing and sprinkles.

We used the recipe from Jules Gluten Free and had great results.  I doubled it, making all the cookies but only icing a few.  The rest I’ll put into the freezer to pull out a little at a time so we can have fresh cookies throughout the month.  I put the  icing in individual baggies with about 1/2 C. in each baggie to pull out of the freezer at the same time.  You can find Jules’ recipe below for the cookies.  For the icing, I just use the recipe on the powdered sugar box.

This Cookies Cutter set will give you any shape you’ll need to make cut-out cookies any time of year.  They’re fun to make for any occasion – even if the occasion is just a happy day.  🙂

Holiday Cut-Out Cookies

Ingredients:

14 cup shortening (e.g. Earth Balance® or Spectrum® Palm Oil Shortening)

14 cup canola oil

23 cup granulated cane sugar

2 egg yolks

2 tsp. gluten-free vanilla extract

1 34 cup Jules Gluten Free™ All Purpose Flour (recipe for mix below)

12 tsp. salt

3 Tbs. water (as needed)

food coloring (optional)

colored sugar or frosting (optional – see below)

Directions:

Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water only as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it’s not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).

Preheat oven to 350 F (static) or 325 F (convection).

Lightly flour a clean rolling surface with Jules Gluten Free™ All Purpose Flour. Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.

Place cookies onto parchment-lined cookie sheets and decorate with colored sugar, if desired. Bake approximately 8-10 minutes, or until they begin to lightly brown at the edges. Cool on a cooling rack and frost with gluten-free frosting, if desired.

Jules Nearly Normal Flour Mixture:

1 C. rice flour

1 C. potato starch

1 C. cornstarch

1/2 C. corn flour

1/2 C. tapioca flour

4t. xanthan gum

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