Gluten-Free Coffee Cake Muffins

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Sunday mornings are perfect for muffins. Throw in an afternoon walk and eat 2. Or three. Or watch a run of pseudo chick flicks on cable. It’s that kind of day.

~ Gluten-Free Coffee Cake Muffins ~

Adapted from The Cook Book

Makes 12 small or 8 large muffins

Streusel Topping:

  • 3 tbsp gluten-free flour (1/2 sorghum, 1/2 tapioca flour)
  • 3 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp Earth Balance buttery spread
  • 3 tbsp chopped pecans

Muffin Batter:

  • 1 1/2 cups gluten-free flour (1/2 sorghum, 1/2 tapioca flour )
  • 1/2 cup granulated sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1/4 cup Earth Balance buttery spread
  • 1 egg, beaten
  • 1/2 cup plain yogurt (thinned out slightly) or soy milk

 

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For topping: In a small bowl, sir together 3 tbsp flour, sugar, and 1/4 tsp cinnamon. Cut in 2 tbsp butter until mixture resembles coarse crumbs. Stir in pecans, set aside.

For batter: in a medium bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Cut in butter.

In a small bowl combine egg and thinned-out plain yogurt – I used a plain lactose-free variety from Green Valley Organics. (Original recipe calls for buttermilk and plain yogurt adds an extra tang and improves texture.) Add wet ingredients to flour mixture, stir until just moistened – battery should be lumpy and slightly thicker than pancake batter. If too thick, thin out with soymilk. Take care not to over-mix.

Spoon half of batter into greased or paper-lined muffin tins. Top with half of streusel topping, add remaining half of batter, and top with rest of streusel topping. Bake in a 400 degree oven for 15 minutes; cool on rack and serve warm.

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Product Review: The Gluten Free Bar

We all know how hard it is to find a protein or meal bar that meets all expectations – I myself usually end up eating a protein bar with dairy because there aren’t other options. The folks at the Gluten Free Bar were kind enough to send me some samples to try – and I’m always happy to try samples!

They sent me three flavors: peanut butter, peanut butter chocolate, and cranberry almond. That stats for these bars are quite impressive: vegan, dairy-free, gluten-free, with 12 grams of protein. They’re also a decent size, which is important. Usually bars like this are “raw-” in other words, made mostly of nuts and dried fruit, which makes them very high in calories (sometime upwards of 400 cals/bar).

If I compare them to the bar I normally eat in the morning at work (some form of this) they stack up pretty well, though clearly they don’t have as high amounts of protein and fiber. They do however have less saturated fat, sodium, and carbohydrates.

However, the big difference here is the ingredients: the gf bar is dairy-free. This is huge – it is extremely different to find a protein bar that doesn’t use dairy. I can tolerate small levels of dairy, but there are days when I just can’t add any extra irritants into my system (don’t we all have those days). They’re also quite tasty, with a texture that falls somewhere between a lara bar and a power bar. The bars are chewy and slightly-sweet – the peanut butter chocolate and the peanut butter are the best flavors. What I also liked was that they were rolled out into a large, thin squares which took longer to eat than the typical bar-size. They kept me full till lunch, and no stomach ache!

The only con: they aren’t available in any stores in the bay area yet, so you have to buy them online, and they are a little expensive – about $28 for a box of 12. I imagine if you find them in stores they will cost you more. But if you have the means, definitely check them out.

In all, a strong A.

Buy them here

An Especially Tasty Gluten-Free Sweet Potato Casserole

dinner2I spotted this recipe on Oh She Glows, one of my favorite food blogs, last holiday season, and little did I know what an impact it would have on this year’s Thanksgiving! Seriously, it turns regular yams/sweet potatoes into magic.

It’s sweet, but not too sweet to be a side-dish, and the topping is crispy and delicious. It’s also pretty darn easy to make. Perfect for breakfast the next morning too!

While you can make this while your turkey is cooking, I baked it the night before and reheated it at 350 while the turkey was resting; it took around 30m – just keep an eye on it. You don’t have to add the pecans, but I firmly suggest you do; they lend a very tasty pecan-pie flavor.

~* Gluten and Dairy-Free Sweet Potato Casserole *~

(Vegan Too!)

adapted from Oh She Glows

Oven Temp: 350, Pan Size: 2 quart casserole dish

Ingredients:

Filling:

  • 4 large sweet potatoes, peeled and cooked
  • 2 tbsp Earth Balance
  • 1 tsp vanilla extract
  • 5 tbsp maple syrup
  • 1/2 tsp fine grain salt
  • 3/4 tsp nutmeg
  • 3/4 tsp cinnamon

Topping:

  • 1/4 cup Earth Balance
  • 1/2 cup light brown sugar
  • 1/3 cup sorghum flour
  • 3/4 cups chopped pecans

cass2 Preheat oven to 350 degrees. Peel and boil sweet potatoes/yams until tender. Drain and mash the sweet potatoes with Earth Balance until smooth – leave a few chunks to keep it “rustic.”cass3

Whisk together the maple syrup, salt, nutmeg, and cinnamon; add to sweet potatoes. Transfer mixture into a lightly-greased (with canola oil) casserole dish.

Using a fork (or your fingers), mix together the topping ingredients until well combined; it helps to have softened butter. Add pecans last. Sprinkle topping over sweet potatoes and bake for 50 minutes, checking to make sure topping does not burn. cass5

This dish is ridiculously versatile; it works for breakfast, brunch, potlucks, dessert. Dessert especially if you are someone who likes their desserts without overwhelming sweetness. Something about the twice-cooking/baking of the sweet potatoes really improves the sweet potato texture too.

And if, when shopping, you get confused about the difference between yams and sweet potatoes, usually what is labeled as a yam is actually a sweet potato. The USDA now requires the “yam” label to always be accompanied by “sweet potato.” It’s very unlikely to find a real yam here in the U.S. Bottom line is to look for the ones which dark orange flesh and reddish-brown skin.

2sweetpotatovsyam SweetPotato2

Product Review: That’s It Bars


That’s It Bars are pretty new to the market, but they are also pretty awesome in their simplicity. They only have two ingredients: apple and whatever other fruit is on the package (apricot, pear, and cherry). They all have around 100 calories and 3g of fiber. They’re also gluten-free, vegan, and kosher.

What I like about these especially is that they’re like those fruit leather strips I love, but not so compacted, so they make for an actually-filling snack. They;re also pretty big for 100 calories. They remind me a bit of lara bars, which I love but are sometimes too high in cals for the amount you get, but without the nuts.

Just a little photoshop fun 🙂

My favorite so far is the apricot; oddly my least favorite is the cherry, which is interesting because dried cherries and I have a relationship. Perhaps it’s because they aren’t suing sour dried cherries, which are by far much tastier (lara uses them in their cherry pie bars). I’ve never had dried pears before, but the flavor is growing on me.

I’ve been taking these to work with me and eating them during my evening commute; they do a nice job of tiding me over till dinner. I also found that they make a good pre-workout snack that give you energy without side-aches; I think it’s probably due to the sugar/carbs from the fruit.


Someone kept sneaking into my photos…

So give these guys a try. [psst: if you want to order them try amazon because it’s almost always cheaper than grocery stores, and click the box below :^) ]

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Gluten-Free Gingerbread-Orange Scones

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So I haven’t been around here for awhile, not because I’ve stopped eating/cooking/baking but because I’ve started working. Yes, folks, there is hope for those with a Master’s degrees in the humanities.

And now that I’m working, Sundays become something rather special to me, likely because they’re the last respite before the work-week begins.

These scones are great to whip up in the morning, and they are sturdy enough to munch on during your morning commute! I made them in wedges, but next time I might try using a round drop-scones method, because these don’t rise an extraordinary amount. Orange extract is not in the original recipe, but it ended up being very tasty, especially in the glaze. I also added a dash of cloves and nutmeg.

~* Gluten-Free Gingerbread-Orange Scones *~

adapted from here

Ingredients
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold Earth Balance
  • 1/3 cup molasses
  • 1/4 cup soy milk (try using unsweetened)
  • 1 tsp orange extract
  • dash of cloves, nutmeg (if desired)
  • 1 egg, separated
  • sugar

1 In a large bowl or food-processor, combine dry ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl combine molasses, orange extract, soy milk, and the egg yolk; add into dry mixture until just moistened.

Knead dough gently on a floured surface about 8 times. Pat into a round circle and cut into wedges, or drop batter into mounds. Place on a parchment-covered or greased baking sheet. Beat egg white until frothy; brush over scones and sprinkle with sugar, if desired. 3

Bake at 400 degrees for 12-15 minutes or until golden brown. Once cooled, drizzle with icing or a glaze. Whip up a glaze by combining about a cup of powdered sugar, and a dash of soy milk, and orange extract.

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~ Happy Sunday! ~

Spotted: Gluten-Free Goodies at The Coffee Bean

314677_10100521913353283_3205146_57482142_1760422078_nLook, no fog!

Today was a very warm day in Sonoma county; so warm, in fact, that it was over 80 degrees in San Francisco. This, my friends, is rare.

But do you know what is also rare? Finding a gluten-free baked good at your regular coffee joint. How does this hot weather relate to this rarity, you ask? Business called me to the city today, and around 11am I was walking down Fillmore – which, if you didn’t know, has basically every coffee chain within a one-block perimeter. And as my boyfriend led us into Noah’s Bagels to pick up a toasty number for himself (lucky bastard), I fond myself sitting at a back-table, feeling rather glum; I was tired and a bit cranky, or in other words, feeling the need for some bagel love. Sadly, there is no gluten-free bagel love to be found at Noah’s.

imageBut there is hope: As we walked out of the cafe, I instinctively ducked into the adjacent coffee place, The Coffee Bean, to admire their case of pastries. And what did I find? In the upper left-hand corner, a gluten-free cinnamon bun. (!)

Now, wheat-eating folks cannot know the joy of this find. Too often are the gluten-free forced to look longingly at treats while we drink our coffee a la nothing. Even though we shouldn’t be eating those muffins and scones all the time (I favored the maple variety at Starbucks myself) sometimes you just need a freakin slice of coffee cake.

Anyway, a small victory, but it made my morning, so I’d just like to say thank you to The Coffee Bean, and thank you to whoever made the decision to stock those buns.

Of course, in a pinch, you can always tote one of these!

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A Tasty Thursday!

I have the habit of repeating food; once I find something I like I tend to eat it over and over until I get sick of it. Apparently doctors say this isn’t a good habit to have, since you may restrict your nutrients, but like many people I have my food-moods.

Example: for the past few months I have been on a salad kick, and before that I hadn’t made a salad at home in quite awhile. This particular salad was made without lettuce, since bagged lettuce usually has “taste” and I’m too lazy to wash my own lettuce – it always goes bad, what can I say? Instead I used cucumbers, carrots, green onions, and sometimes a bell pepper, dressed with a mixture of Bragg’s aminos, olive oil, and apple cider vinegar. (If you haven’t tired Bragg’s yet, do! It’s a great GF alternative to soy sauce and makes a great seasoning.)

But recently I’ve eaten some tasty things, and I thought I’d share some of my new favorites!

Trader Joe’s Hummus Salad Dressing

The past couple dressings I’ve tried have been complete losses, so color me happy to find this fantastic hummus dressing! It’s like the better version of thick hummus because it can go on salads and still work as a dip, with less chance of me eating the whole container in one sitting.

Amy’s Gluten-Free Lasagna

I was always a fan of Amy’s Dairy-Free Lasagna, but how happy am I they have a GF version now?! I stumbled upon this on a rare trip to Safeway (normally they have a very poor selection of GF foods), and I discovered they carry a large selection of Amy’s meals that are a little cheaper than my usual store. Who knew? And hey, it’s pretty good, and only 290 calories. Win.

Yoplait Go-Gurt

I know what you’re probably shaking your head at this, because Yoplait’s prime advertising directive (very “Borg” of them) is to encourage moms to put this in their kid’s lunch. But seriously folks, freeze them. It is the only way to ever get store-bought yogurt to turn into something resembling frozen yogurt from an ice-cream shop. Putting a whole 6 oz container in the freezer gives you a dairy rock; freezing a Go-Gurt tube makes for creamy, tasty frozen yogurt. Plus, it’s cheap and comes in kooky flavors.

Fresh Summer Fruit

The view inside my fruit cup

Ok, so this isn’t a “new” find, but this is the time for fruit. And this morning I had just about the best fruit cup I’ve ever had with actual fruit in it – you know, other than melon and half a strawberry. Plus my yard is on blackberry overload – no complaints here!

Salmon and Jicama Salad with Honey-Mustard Vinaigrette

Usually my school/work has rather limited food options, but their summer grill menu is quite lovely, and made outside to boot.  Fresh grilled salmon with almonds and honey-mustard? Good. Jicama? Good. Dressing? Good. Overall, Fantastic.

So, in the words of one of my Facebook friends, “Knock off this whole, ‘Make me jealous with food’ business.” Sorry folks, but sometimes I feel obligated to show how a gluten-free diet is anything but dull!

Gluten-Free, Diner-Style Hash Browns

image photo

I have been trying to master hash browns for ever. And if you just use shredded potatoes and a bit of oil, the odds are not good; they burn, they don’t stick together, and you end up with something that looks like a pile of crispy too-thin French fries.

But finally, I’ve figured out how to make the kind of hash browns you find in a restaurant; they stick together and form a delicious patty of moist potatoes with a crisp outside. They’re a lot like a potato pancake, really. And they’re gluten-free! Plus, with the egg in the recipe, you can basically just eat the whole recipe yourself for breakfast, and call it a day. Or a morning. Whatever 🙂

Crispy, Delicious Gluten-Free Hash Browns

Ingredients:

  • 1 cup shredded potato
  • 1 egg
  • 1/8 cup tapioca starch
  • oil for cooking

In a small bowl, combine potato and tapioca starch, toss with a fork until coated. Slightly beat the egg, and then add into the mixture. Mix until combined.

Heat a small amount of vegetable oil in a skillet until right before it starts to smoke; you can use an oil spray (like Pam) but you will need to start with at least a tsp of regular oil to get the best crisp.

Add in hash browns, pat down into a circle with spatula. Cook each side for 5-6 minutes on med-high heat, but not so hot that the outside burns. For extra browning, add in a bit of butter or Earth Balance at the end.

And there you have it! Simple, tasty hash-browns that are thick, chewy, and delicious!

What’s For Breakfast? Gluten-Free Meal Bars!

If  you’re like me, you are not exactly a morning person. You relish every moment in bed, hitting the snooze alarm – you might even set your alarm early so you can hang out in bed after the alarm goes off. And you definitely don’t have time to cook anything before heading off to work, which means two things: 1. you grab something on the way out; 2. you starve.

Not being a fan of starving, I’m partial to the grabbing. And while the majority of the population can swing by some establishment to pick up a speedy meal, the gluten-free are not so lucky. (If there is a gluten-free bakery right by your house, I very much envy you.) Even a stop at the gas station is unlikely to yield success, for while you might find some wheat-free bars, oats almost always sneak their way in – and don’t get me started on the oat industry and how they contaminate an otherwise GF product. Hrmpph.

But luckily, there are a handful of decent meal-bars out there that happen to be gluten-free! Here are my top 5 favorite:

1. Think Thin Bars

Disclaimer: these have dairy – but they are so delicious I almost forgive them. But they also have 20g of protein (!) and no added sugar.  And let me tell you, the peanut-butter varieties taste just like Reece’s peanut butter cups. Yum. Best flavors are: Creamy/chunky peanut butter, white chocolate, chocolate fudge, lemon cream pie. Stay away from chocolate covered strawberries – not their best.

2. Lara Bars

These are pretty darn delicious, and have the added benefit of being made from basically dates, nuts, and dried fruit, and are thus naturally gluten and dairy-free. I myself am partial to the cherry pie and coconut pie flavors. You can also find these pretty much everywhere food is sold. They are a bit high in calories for their size, but with a piece of fruit these make a filling breakfast.

3. Oskri Bars – Assorted

I discovered Oskri chocolate and coconut bars in an airport last summer, and they are amazing – like a mounds but healthier and with no dairy or gluten. They make a large variety of different bars: sesame crisps, just coconut bars, mixed nuts, dates, the list goes on. You can find a huge selection on Amazon – I myself bought a box of the chocolate-coconut bars. Oskri’s website is also pretty awesome http://www.oskri.com/index.php.

4. Kind Fruit and Nut Bars

To my delight, these are getting much more common in stores, and they should be: under 200 calories (generally) and just darn tasty. The individual ingredients really shine in these, and they’re nice and chewy. Any variety is a safe bet.

5. Glutino Gluten-Free Breakfast Bars


Very much like a Nutri-Grain bar, but a little tastier, if you ask me. The apple is the best flavor – it reminds me of apple pie. These would be higher on the list except they aren’t super-filling.

So there you have it! And if you’re looking for a place where you can buy all these items, check out Amazon’s Gluten-Free Store. They have just about everything you could ever want and never find in the local supermarket.

Happy Tuesday, folks!

Product Review: Udi’s Gluten-free blueberry muffins

So I’ve been on a bit of a diet-thing recently, to rid my system of what I felt was an overdose of sugar. I’ve been eating fruit for dessert. Yep, fruit.

However, I have decided that the place to have fun is: Breakfast! I tried out some gluten-free bagels that were pretty darn awesome. And yesterday when I went to Whole Foods to buy coffee (which means I ended up buying a small cart worth of stuff, dang) I spotted Udi’s Cinnamon Rolls. They come with icing. Icing, people! But alas, they come in at about 330 calories. A tad high for me. So I went with the blueberry muffins instead.


And they make for a pretty good trade!

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