gluten free baking

I love a good muffin. I love the challenge of creating a muffin free of gluten that is still fluffy, with a good crumb, and most importantly tastes good.

I also love cupcakes – basically a muffin with a fifty fifty ratio of cake to frosting – what’s not to like?

Janetha is off enjoying a tropical beach right now, so I took the spabettie show over to her place – and I brought several of my favorite muffin and cupcake recipes with me! Each of these recipes is gluten free, all but one (containing yogurt) is vegan.

Stop by Janetha’s and say hello! 

 

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broccoli cheese muffins

Hello, muffin – what’s that you’re hiding?

Under your cheesy crispy exterior, inside your fluffy buttery crumb, I spy a hidden broccoli tree!

When I made pepperoni chili, I wanted to pair it with a muffin. I knew from the tastes as it simmered all day that this chili was going to be epic – I needed an equally knock your socks off muffin to accompany it.

broccoli cheese muffins

The recipe I found is epic, this I guarantee.

The flavor is buttery and cheesy and if comfort was a flavor, I’d say that too.

These are crispy yet soft, light yet substantial. The extra fun is a full tree of broccoli inside each muffin – always a popular trick.

broccoli cheddar muffins

The original recipe is the genius of Kate from Food Babbles.

The changes I made:

full trees of broccoli inserted into muffin rather than chopped broccoli mixed in

apple cider vinegar + coconut milk in place of buttermilk

gluten free all purpose flour, plus 1/2 teaspoon xanthan gum

vegan cheddar cheese, flax egg

See full recipe here.

broccoli cheese muffins

and then make these muffins as soon as it is possible.

 

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grapefruit meltaway cookies

When I was growing up, my favorite cookie was something like a meltaway. My mom made these perfect cookies that had finely chopped walnuts in them, and they were boomerang shaped and coated in powdered sugar.

Mom called them butter crescents. I called them boomerangs.

She rarely made them – they were from a cookbook that had it’s own flour blend. Then every recipe simply used a certain measure of that flour blend. Hmm, I wonder if mom was ahead of her time and these were gluten free? Sounds like many gluten free flour blends I hear about now

These cookies are a bit reminiscent of those old boomerangs of my youth (although now I know those boomerangs are more like a wedding cookie, only shaped differently) in that they melt in your mouth. These have that added zing of citrus I love.

Mildly sweet, with a crunchy exterior and a soft middle – these are quick to make and perfectly delicious.

grapefruit cookies

This past Monday, my friend Liz shared her orange cooler cookies. We had a snow day on Monday, so I made these that very same morning. We ate some warm, while watching the snow.

Liz and I both love to bake, and I love every thing she makes. We once talked about how fun it would be to open a bakery together. This has now become the basis for many of our conversations – we keep adding things to our menu. We decided our bakery needs several flavors of this cookie.

Notes on my changes:

grapefruit juice and zest in place of the orange

gluten free all purpose flour (to which I added 1/4 teaspoon xanthan gum as well)

dairy (and soy) free butter substitute to keep vegan

That’s it! Everything else was following her recipe – go see that here. Then go make them, as soon as you can.

grapefruit meltaway cookies

What is your favorite cookie?

 

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I’m glad most of you liked the birds – those guys were fun to photograph. I still look at the photos and laugh – the bold guy in front is just so cute.

Yesterday I was up early as usual, and had a craving for a muffin for my birthday breakfast. I have been doing the juice fast again the last several days, and took a break yesterday as we had dinner plans (I will tell you all about it soon – fantastic dinner!). With plans to start the juice fast again today, I figured I could make some muffins worthy of a birthday and still be good for us.

So while I am enjoying juice for breakfast, I am sharing blueberry pumpkin hemp muffins with you.

One of my favorite muffins is blueberry, and one of my favorite quick breads is pumpkin. I bake with pumpkin like some bake with applesauce – as an oil replacement. I also had the cookie base of my vanilla coffee fudge bars in mind as I was imagining the flours I wanted to include here – for the grainy flavors and textures.

blueberry pumpkin hemp muffins

vegan, gluten free, dairy free, oil free

makes 10-12 muffins

3/4 cup millet flour
1/2 cup almond meal
1/2 cup garbanzo fava flour
2 tablespoons hemp seeds
2 tablespoons chia
2 teaspoons cinnamon
1 teaspoon baking soda
pinch sea salt
1 cup pumpkin
1/3 cup agave
3/4 – 1 cup blueberries

Combine flours, hemp and chia, cinnamon, soda and salt. Add pumpkin and agave, combine just until incorporated. Fold in blueberries. Fill prepared muffin tins 3/4 full, bake at 375 for 25 minutes.

Serve warm with melted Earth Balance. Mmm…

What is your favorite flavor muffin? Are you a pumpkin fan?

 

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Chocolate Mint Chickpea Cookies

My current obsession? Those garbanzo cookie balls. Yes, still. What has been fun is seeing how many others love them too – how have I never seen these when people have been making them all along?

I’m always late to the party. I have brought others along to the party since, though. I’ve also thought up some pretty interesting flavor combinations. I have a lot to catch you all up on. [click to continue…]

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Jason and I went out to dinner for Valentines Day, and it was wonderful and fun… we like to go out to dinner. We had a delicious four course dinner at Naomi Pomeroy’s Beast.

Iron Chef fans may remember Naomi Pomeroy in Battle Truffle against Jose Garces last fall.

Truffles? Yes please!

Beast was amazing. It’s family style, meaning there are two seatings a night, a prix fixe menu and everyone is served together. It’s really fun to chat with others seated at your table – we got lucky and had a few really neat people seated with us!

Last night, I wanted to continue Valentines, and I surprised Jason with a homemade four course dinner of my own…

first course, salad course (a little bit louder and a whole lot… oh, what? only me? okay)

a simple salad of butter lettuce, iceberg and spinach with broccoli, dressed with olive oil, basil and lemon

second course, a pizza that I cannot wait to make again!

asparagus pizza

gluten free crust
sun-dried tomato basil spread
vegan mozzarella cheese, shredded
asparagus spears
olive oil

Spread sun-dried tomato spread on pizza crusts, top with cheese. Arrange asparagus in rows, drizzle with olive oil. Bake at 350 for 15 minutes.

third course, pasta:

fettuccine with roasted tomato creme

15 fresh tomatoes
3 cloves garlic
2 tablespoons Earth Balance
2 tablespoons flour (gluten free ap)
1 cup almond milk
pasta (quinoa spaghetti)
sea salt to taste

Chop tomatoes, arrange on sheet pan with garlic cloves. Drizzle with olive oil and roast @ 450. Make a roux: melt earth balance in sauté pan, add flour, blend and brown slightly. Add almond milk, stir until creamy. Add 1/2 roasted tomatoes and roux to food processor or blender – blend to smooth. Add this mixture and remaining roasted tomatoes to slow cooker, cook on low several hours. Add cooked fettuccine to sauce and serve.

fourth course – chocolate truffle torte

This was inspired by the Valentines dessert we enjoyed at Beast – we were served a chocolate truffle cake topped with a brûléed housemade marshmallow and a candied rose petal. It was amazing, and I wanted it again last night.

I made a gluten free chocolate truffle torte, very dense and rich.
I topped it with Jason’s favorite, vanilla bean ice cream, and my favorite, salted caramel sauce.

This torte? Probably one of my top five recipes ever! I can’t decide if I want to write a cook book or open a bakery!

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I used up every last bit of my pumpkin in making our Pumpkin Ale, and I haven’t seen pumpkins yet. What do I turn to when I am craving a fall themed dessert? Apples!

Delicious, beautiful apples.

This was super easy, and it is both vegan and gluten free. Bonus, your kitchen will smell wonderful for hours.

Vegan & Gluten Free Apple Crisp

3 apples, peeled and sliced
1/2 cup ap flour (I use Bob’s Red Mill Gluten Free)
3/4 cup + oats (I use Bob’s Red Mill Gluten Free)
1/2 cup brown sugar
1 egg (I use Ener-G replacer)
6 tablespoons butter, melted (I use Earth Balance)

Mix flour, oats, brown sugar. Prepare egg replacer and add to dry mixture – it will be crumbly. Press a very small amount into bottom of baking dish (9×9 – I used 7×10). Arrange a single layer of apple slices in baking over crumble, using half. Sprinkle a very small amount of of oats over apple layer. Add a second layer of remaining apples.  Top with crumb mixture. Melt butter and pour over top.

Bake at 350 for 35 minutes.

This is crazy delicious.

What’s your favorite fall dessert? What fall fruit are you enjoying right now?

Did you see Basil basking in his five minutes of fame? :)

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Because those brownies are not at my house, and because we are having company stay a bit (YAY !!), I found myself #1, with no dessert and #2, extra people around to help me eat it. Like I need a reason…

One of my favorite sweets has always been the crumble on top of a crisp, a pie, a danish… that sugary, crumbly deliciousness. You cannot leave me alone with it, I will pick all the crumble off and leave a naked crisp, pie, danish…

Since it’s summertime summer is hopefully on its way, I wanted to make a fruit crisp. It turns out it’s very easy to make a crumble topping that is both gluten free and vegan. This is what I did:

Fruit filling:

3 peaches, sliced
3 tablespoons tapioca flour
2 tsp vanilla
1-2 tsp water, depending on how juicy peaches are

Mix peaches, tapioca flour and vanilla. Add water as needed. Pour into prepared baking dish (I used approx. 6 x 9 x 2… you can also use 8 x 8 x 2).

Crumble Top:

1/2 cup coconut flour
3/4 cup oats (I used Bob’s Red Mill Gluten Free)
1/2 cup brown sugar
1/4 teaspoon cinnamon
1 egg (to keep vegan, I used Ener-G replacer)
6 tablespoons butter, melted (for vegan purposes, I use Earth Balance)

Mix coconut flour, oats, brown sugar and cinnamon. Prepare egg as directed, add to dry ingredients. Mix thoroughly, should be dry / crumbly. Sprinkle crumb mixture over peaches. Pour melted butter evenly over crumb mixture.

Bake at 350 for 40 minutes.

Yum Crumb! We paired it with my favorite:


I’m off to run my treadmill, so I can have more of this.

Also! Today only –> I am baking cookies for a bake sale, benefitting Chrons and colitis…  one day bidding, stop by and see all the goodies up for bid!  :)


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