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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Yes I’m still alive, and here’s a recipe! (Gluten-free lemon layer cake)

Oh my, how the weeks fly by when you are busy. Sometimes it’s a blessing, other times… not so much. I haven’t had a day with nothing to do in quite awhile. But on a happier note, good things are going around and it’s nice to be employed and living in a beautiful place. And since I moved last weekend, I now have a new kitchen to play with – if I ever have the time! For now, here’s a recipe from a month or so ago…

~* Gluten-Free Lemon Layer Cake *~

Adapted from America’s Test Kitchen

 This recipe has a lot of steps, but it’s completely worth it. It works best if you make the cake and lemon curd the night before so everything has time to cool. Freezing the cakes overnight will help keep them from crumbling or falling apart during assembly (as some gf cakes tend to do). You don’t have to use greek yogurt here, but it adds tangy moisture to the cake. The lemon curd is absolutely fantastic- use it in any recipe for lemon tarts or with fresh scones! (put in link)

For the filling:

  • Zest from two lemons
  • 1 cup fresh lemon juice (from about 6 lemons)
  • 1 teaspoon unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1/8 teaspoon salt
  • 4 large eggs
  • 6 large egg yolks (reserve whites for the cake)
  • 8 tablespoons unsalted butter, cut into 1/2-inch cubes and frozen

For the cake:

  • 1 cup sorghum flour, plus more for dusting cake pans
  • 3/4 cup brown rice flour
  • 1/4 cup millet flour
  • 1 cup 2% Greek yogurt, at room temperature
  • 6 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups granulated sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons Earth Balance (or butter substitute) cut into tablespoons, softened

For the icing (“seven-minute” recipe):

  • 2 large egg whites
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 tablespoon light corn syrup

Tip: when working with lemons, always use non-reactive cookware and utensils!

 For the filling: Soften gelatin by measuring 1 tbsp lemon juice into small bowl and sprinkling gelatin over top. Heat remaining lemon juice, sugar, and salt in a medium saucepan over medium-high hear, stirring occasionally, until sugar dissolved and mixture is hot but not boiling.

Separate 6 large eggs, saving whites for the cake. In a large bowl, whisk eggs and egg yolks together, temper the mixture by slowly pouring hot lemon-sugar mixture into eggs, and then return the mixture to saucepan. Cook over medium-low heat, stirring constantly with heat-proof spatula until mixture reaches 170 degrees. It should be thick enough to leave a trail on the spoon and across the bottom of the saucepan. Watch out for sputters once the curd gets hot!

Quickly remove pan from heat and stir in frozen butter until melted; continue to stir until smooth. Pour filling though a fine-mesh strainer into a non-reactive bowl – definitely don’t skip this step! A smooth curd is especially important when you’re using it as cake filling. Cover surface directly with plastic wrap and refrigerate till its firm enough to spread; at least 4 hours, preferably overnight.

For the cake: Preheat oven to 350 degrees, grease and flour two nine-inch round cake pans and line with parchment paper (trust me, with a sticky gf cake you do not want to skip this step!)

Whisk together Greek yogurt, egg whites, and vanilla. In the bowl of a standing mixture, mix flours, sugar, baking powder, and salt at low speed with the paddle attachment. With the mixer running at low speed, add butter one chunk at a time, and continue beating until mixture resembles moist crumbs with no large butter pieces (like a scone or biscuit dough). Add all but ½ cup yogurt mixture to crumbs and beat at medium speed till batter is pale and fluffy, about 1 ½ minutes. With mixer running at low speed, add remaining 1/2 cup milk mixture; increase speed to medium and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds
longer. Divide batter evenly between cake pans, even out tops.

Bake on center rake, rotating cakes halfway through, until toothpick inserted in center of cakes comes out clean, 23 to 25 minutes. Loosen cakes from sides of pans with small knife, cool in pan 10 minutes, then invert onto greased wire rack; peel off parchment. Invert cakes again; cool completely on rack. Wrap in plastic wrap and freeze overnight if desired. (Freezing often improves gf texture)


Now, the fun part! To assemble: Mix chilled curd with spoon until spread-able. With a serrated knife, cut each cake into 2 even layers, taking care not to break layers. Brush off crumbs. Place bottom cake on cake plate/cardboard, and spread 1 cup lemon filling evenly on cake, leaving a ½ inch border around the edge. Gently add second layer, spread 1 cup filling on top. Repeat with third layer. Place fourth layer on top, smooth out any filling that has leaked out from the layers. Refrigerate while making icing.

For the icing: Combine all ingredients in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bowl touch water). Cook, stirring constantly, until mixture registers 160 degrees, about 5 to 10 minutes. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Using a spatula, spread frosting on cake, starting with the top layer, working icing down the sides.

Cake can be refrigerated up to one day before serving, and be aware that once the marshmallow-y icing sets, you won’t be able to smooth out any nicks.

A perfect Spring-y birthday cake!

Holiday Photo Overload!

qGluten-Free Rum Balls

photo4 Gluten-Free Raspberry Thumbprint Cookies

1 Gluten-Free Gingerbread Cookies

7The Before

m Gluten-Free Lemon Meringue Pie

photo 2    Gluten-Free Checkerboard Cookies

Recipes coming soon!

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

Gluten-Free Pecan Pie (No Corn Syrup Needed!)

pie4I don’t know about you, but I dislike corn syrup (those commercials claiming “corn sugar is the same as cane sugar” are such bull). I know that it’s unavoidable in some recipes, or when you’re making candy, but I don’t dig it. I have a problem believing that something is not horrible for you if there’s corn syrup in it – and yes, sometimes I do believe pie is healthy.

Beyond that, I never have it in the house. But lucky for me, and you, there is no corn syrup in this recipe! And I swear on all that is sweet and tasty, you will never miss it. You will not even notice it’s not there.

I discovered this pie last year, and it quickly became a holiday favorite. (And by favorite, I mean we can’t get out of the December without eating two one.) It’s perfect for Thanksgiving or Christmas, and is super easy.

Also, the original recipe posted on allrecipes has 34,888 saves and over 1,000 positive reviews. Enough said.

~* Gluten-Free, Corn Syrup-Free Pecan Pie *~

 

For the crust (makes 2 crusts, either freeze half of the dough for later or halve the amounts)":

  • 1/2 cup sorghum flour
  • 1/2 cup millet flour
  • 1/4 cup tapioca flour
  • 3/4 tsp salt
  • 2/3 cup Earth balance buttery sticks
  • 6 tablespoons cold water

For the filling:

  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon sorghum flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

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Preheat oven to 400 degrees.

Prepare crust; see directions here. (Note that the types of flour in this recipe are a bit different than in the link .)

In a large bowl, beat eggs until foamy, and stir in melted butter. Add in the sugars and flour, mix well. Finally add the milk, vanilla, and pecans.

Pour into the pie shell, and place pie in the oven. Once the pie is in, turn the oven down to 350 degrees and bake for 30-40 minutes. The top will crack slightly.

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Enjoy with whipped cream/cool whip, etc!

I’m off to the gym to prepare for future pies – that’s why everyone works out, right?


19 days till Christmas!

Life Update and a Product Review: Enjoy Life Crunchy Cookies

Oh, I am a bit behind here. It seems that, in life, you are either behind in work/things that need to be done, or behind in everything else. I think this falls into the “everything else” category. My apologies. As some of you may know, I finished grad school in May and since I started working full-time (real-job time!) I haven’t had much time to write.

Also, in an effort to um, er, downsize, I have enacted a moratorium on baked goods, excepting those on Thanksgiving and Christmas (upon which there will be baked goods. I’m very excited to show you them). I did manage to sneak some pumpkin bread in there but I figure, if it’s made in the bread machine it can’t be all bad. And pumpkin is oh so good for you.

And since I didn’t technically bake these cookies I’m about to review, they don’t count – yep, I’m pretty sure they don’t. Plus, they were sent to me gratis, and therefore can’t be wasted.

So for the stats: these cookies come in four varieties: double chocolate, chocolate chip, vanilla honey graham, and sugar shortbread. They are indeed lightly crispy, and quite large for the typical boxed-cookies, which makes me happy, at about 100-120 calories a pop for two.They are free of all the allergens, as Enjoy Life products are.

(Tip: if you like your cookies less-crispy, open the box and come back in a few days; they will soften up a little)

These make a lovely snack, dessert, coffee-partner. I just tried the sugar version yesterday and even though the chocolate ones are very good, I think the big sugar crystals on these won me over. (Very bad tasty with Nutella.)

However, with the holidays coming up, I am confident that these cookies would be a great ingredient in recipes that call for a cookie crust/cookie crumbs, etc.  Their texture is very well suited for grinding, and firm enough to stand up in baking.

Another related tangent that I need to share: my grandma makes the best rum balls. Ever. In all creation. Every year she makes a whole batch of them and then they sit out in a big tin on the counter, getting better each day, as rum balls do. Since her house is about 10 feet from mine, I used to furtively sneak into the kitchen – when people were conveniently elsewhere – and shove a couple in my pocket for good measure.

If you aren’t familiar, they are basically crushed Nilla wafers, rum, powdered sugar, and walnuts. They are German, as am I. Many recipes call for cocoa powder, but I think they’re better without it. No need for baking, which keeps the alcohol…intact. They are amazing little spicy balls of cookie dough, and of course off-limits to me now.

As yet I haven’t tried to recreate them gluten-free, but this year I really want to. And I think I might have to try it with the vanilla honey graham version here.

Has anyone tried to make some sort of unbaked cookie with gf cookie crumbs? Let me know!

One week till Thanksgiving!

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! ~

Product Review: Enjoy Life Semi-Sweet Chocolate Mega Chunks

1 Last week I received some goodies from the generous folks at Enjoy Life, among them were their new Semi-Sweet Chocolate Mega Chunks. Enjoy Life is a great company for those of us with food sensitivities and especially allergies, as they source ingredients that are completely gluten, dairy, nut, and soy free!

In the past I’ve used other brands of semi-sweet chips in baking, but I realize that people with Celiac’s have to be very careful about which brands they choose; even though they may not have gluten ingredients the company may use gluten on their equipment or even consider trace amounts inconsequential (and we don’t!). But with Enjoy Life you can be sure their products are free from gluten and the major allergens.

But we all know what matters is taste and performance! Here’s how the Mega Chunks stack up.

2 Inside the bag you will find big pieces of semi-sweet chocolate – no chips, though Enjoy Life does make a regular-shaped chip – that are great in baked goods or for snacking. I decided to try them in a meringue recipe I tested (found here) and they did very well – I’m not posting the full recipe here because I chose to make meringues on a humid day, so they didn’t come out quite right. (Oh, but they were goood out of the oven, like warm, gooey, chocolatey marshmallows.)

3 I did have to chop up the chunks a bit, as some of them are rather large, but they baked well, and actually the taste and texture was improved by baking. The larger size would be well-suited to chocolate chip cookies, though. The chunks stayed chewy after the cookies cooled, and were sweet without being overpowering. Their texture when melted is also very pleasing, and I imagine they would be great for dipping, decorating, etc.

Overall, I would recommend the Enjoy Life Semi-Sweet Chocolate Mega Chunks to anyone who is concerned about allergens or gluten; they are proof that safely-made products are equal to their competitors in performance, and allow consumers to have confidence in the integrity of their ingredients!

Gluten-Free Date-Meringue Bars

19 It has been interesting around here lately, but some things are certain; the seasons will change, you will get that back-to-school cold (even when you are no longer going back to school), and you will get the urge to bake. And if you’re like me, that cold-thing will make you scour the cabinets for ingredients instead of making a trip to the store. 

It began with a bag of bulk-medjool dates. They have haunted my cupboard for longer than I care to admit, so I googled “date bars” and discovered this little gem of a recipe on food.com. Using online recipes is always a risk when there aren’t photos or many directions to go with it, especially when it’s on one of those huge submission-based sites. This recipe had only one review, but the person gave it five-stars so I figured I’d give it a go. The nice thing about these bare-bones recipes is that you can work easily with them once you’ve gotten familiar with your basic ingredients.

So the moral is, for every chocolate-coffee cookie flop (yep, that happened) you get lucky with a bar like this. I think I knew it would be fabulous when I caught a whiff of the dates in the saucepan; who knew dates were such chameleons? The result is a bar with the taste of pecan pie, the crunch of walnuts, and the fluffiness of a meringue topping.

In short, it tastes like Fall.

~ Gluten-Free Date-Meringue Bars ~

There’s something about the richness of the filling with the lightness of the meringue that is a match made in dessert-heaven.

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Ingredients

For bottom layer:

  • 1/2 cup granulated sugar
  • 1/3 cup butter substitute
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 tbsp molasses (optional, but adds nutrition and deep flavor)
  • 1 1/4 cups GF flour (whatever mixture you like best; I happened to have about  1/4c sorghum, 1/2c tapioca, and the rest brown rice flour.)

For date filling:

  • 1/2 cup water
  • 3/4 cup brown sugar
  • 1 cup dates, chopped
  • 1/2 cup chopped walnuts
  • handful of raisins

For meringue:

  • 3 egg whites
  • 1/2 cup brown sugar
  • 1/2 tsp cream of tartar (optional, but helpful if your whites ever happen to collapse of if you’re using a hand-mixer)

1 Beat together butter and granulated sugar, add egg yolks, vanilla, and molasses. Mix in flour and blend until batter comes together; it will look much like a shortbread dough.

3

Press into a greased 8 x 8 pan. Keep in fridge until filling is ready. 

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Add water, chopped dates, raisins, and brown sugar into medium saucepan, cook over medium heat until bubbly and thickened (about 10 minutes).

 7 Once mixture starts to bubble about halfway in, add chopped walnuts. Mush up the dates a bit with your spoon; watch as your dried-out dates turn into sweet, gooey deliciousness.

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Pour filling over bottom layer; spread evenly.

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For meringue: beat egg whites  and 1/4 tsp cream of tartar until frothy, slowly add brown sugar one tsp at a time. Once all sugar is added and you’re at soft peaks, add 1/4 tsp cream of tartar and crank up the speed!

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Beat to stiff peak stage, or when the meringue stand up on top of the whisk, and spread over filling.

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  [Image this peak flipping up and curling]

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Bake in a 350 degree oven for 30 minutes. If meringue begins to brown too much, cover with aluminum foil partway through.

Let cool on a wire rack until meringue is cooled and starts to pull away from the pan; serve warm!

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Notes:

  • If you view the original recipe, you’ll see I added a few things to it, which you can just as easily take away if they;re not your thing. The molasses, however, is seriously delicious. Pecans could be substituted for the walnuts.
  • If you only have dates, increase amount to 1 1/2 cups and cut out raisins and walnuts.
  • Recipe calls for a 9 x 7 inch pan, but really who has that on hand? 8×8 is much more accessible, in my opinion.

 

Overall, not bad for a scrounged-up recipe, I must say.

Gluten-Free Blackberry Crisp

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It’s getting to that time in the summer when blackberries are not only ripe, they are so ripe that they threaten to melt in the hot sun. And there’s only one thing to do: pick them!

This is a great recipe that’s simple to make and has all the charm of a pie, without the hassle (or calories) of a crust. The oats and brown sugar also lend a lovely, crisp texture to the topping. The crisp is dairy-free and vegan, and can be easily adjusted depending on how many blackberries you have. And it’s fantastic over ice cream!

Enjoy the end of summer, my friends.

Gluten-Free Blackberry Crisp

*Adapted from the Cook Book*

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For Filling:

  • 8 cups fresh blackberries
  • 7 tablespoons granulated sugar, or sugar substitute
  • 5 tablespoons tapioca flour/starch (or other starchy gf flour)
  • squeeze of lemon

For Topping:

  • 1 cup gluten-free oats
  • 1/2 to 3/4 cup packed brown sugar
  • 1/4 cup tapioca flour/starch
  • 1/4 cup brown rice flour
  • 1/2 cup butter substitute (one stick)
  • nutmeg and cinnamon to taste
  • 1/2 cup chopped nuts

For fruit filling, stir in sugar, flour, spices, and lemon. Pour evenly into baking dish or pan. Most large baking dishes – anything larger than a pie pan – will work here; I used a 10 x 10 square pan. If you have a smaller amount of blackberries, say 5 cups, you can adjust the recipe, and a pie pan will work. photo 1

For topping, combine the oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over berries.

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Bake in a 375 degree oven for 30-35 minutes, or until filling bubbles and topping is golden. For an extra-crispy topping, put under broiler for a few minutes.

Serve warm over ice cream, or cool in fridge overnight for a very tasty breakfast.

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