Zucchini Bread or Muffins

Zucchini Bread Muffins_CCGF(Photo above is a muffin version of the recipe below used for my designing healthy desserts course: Served with spiced carrot granola, chai pear sauce, caramel mascarpone cheese, and candied carrot twist)

Last week there was a party at work and someone had made zucchini bread. It looked and smelled so good but sadly I couldn’t taste it. I’ve been looking for fall recipes that include pumpkin, apples, breads, muffins, pies etc. I want warm, tasty comfort fall treats. I plan to make a pumpkin cheesecake soon, but I really wanted to make a bread or muffin this time to have an alternate thing to eat for breakfast.

Gluten Free Zucchini Bread with walnuts

Moist Ingredients:
1 cup diced zucchini (washed but not peeled)
2 egg
1⁄2 cup canola oil
1 teaspoon gluten-free vanilla

Dry Ingredients:
1⁄2 cup white rice flour (you can substitute brown rice flour)
1⁄2 cup sweet rice flour
1⁄4 cup corn starch
2 Tablespoons tapioca starch
1⁄2 teaspoon xanthan gum
1 cup sugar (or xylatol for a sugar free/diabetic friendly option)
3⁄4 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 teaspoon cinnamon
1/3 cup chopped walnuts*
Zest from one small lemon*

Glaze Ingredients:
1 Tablespoon powdered sugar
1⁄2 teaspoon lemon juice

Method of Prep:

Wash zucchini and chop into a fine dice – set aside.

In a medium bowl combine the eggs, oil, and vanilla and mix well.

Add diced zucchini and mix well.

In a separate bowl combine the dry ingredients and mix well.

Add moist ingredient mix to dry ingredient. Stir until well blended. Grease a loaf pan or line 12 cupcake tins and pour mixture into pan or prepared muffin tins. Bake 1 hour at 325 ° for bread or 25 minutes for muffins. Check center for doneness with a toothpick (you should have a little crumb on the toothpick – these are moist muffins). Remove from oven and let cool for a 5 minutes in pan then carefully remove from pan and place on a wire cooling rack to finish the cooling process.

Prepare glaze, which should be a little runny. Drizzle with glaze. Let cool.

Featured on The Whole Gang’s Friday Foodie Fix! (http://www.thewholegang.org/2012/06/friday-foodie-fix-zucchini-gluten-free-recipes/)

Cranberry Nut Scones

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I adapted this recipe that I found on the Four Chickens Blog.  I had been searching for something to bake today and went back to her blog to see if I could find a recipe to use with her Gluten Free Flour Mix (see recipe below) and sure enough I found one.

I took her basic recipe and added a few things to it: some dried cranberries, chopped pecans and lemon zest.

Cranberry Nut Scones

Ingredients:
3 C. gluten-free flour mix (see below)

1/3 C. sugar

3 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp salt

1/2 C. chopped pecans

The zest of two small lemons or one large lemon

1/4 C. (or 1/2 C.) dried cranberries

6 oz cold butter (or dairy-free butter substitute–I used Earth Balance)

1 C. milk (or gluten-free soy milk) mixed with 4 T. vinegar–I used apple cider vinegar

Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known at Mochiko)
2 scant tsp. xanthan gum

Preheat oven to 425 degrees. Line baking sheet with a Silpat sheet.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt.

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Add the cold butter pieces and using your fingers, (a pastry blender, or two knives), work the butter into the flour until the mixture resembles coarse corn meal. Don’t worry about the larger nubs of butter–these add to the scones’ flakiness.  Add in the cranberries, pecans and lemon zest.  Mix well.

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Slowly pour in the milk mixture–do this carefully, because you might not need it all. I used about 7/8s of the milk. The dough should be just barely wet. Use your hands to carefully mix in the last bits of flour. The dough should be extremely light and fluffy. Handle carefully.

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Turn out only a floured board.  I use tapioca flour to lightly flour a large cutting board and lightly press out the ball of dough until it is about 1/2 in thickness (you can also follow the original recipe and use a rolling pin and cut the scones according to Jeanne’s instructions).  Cut in half and depending on how many scones you want to make cut each half in third or quarters.  Place the scones on the baking sheet lined with the Silpat sheet.  Lightly sprinkle each scone with sugar (if you have raw sugar use that, if not, regular white sugar will work just fine)

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Bake the scones for 17-20 minutes. They are done when they are lightly golden on the top. Cool briefly (or as long as you can stand it before devouring them).

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Thanks Jeanne for another awesome recipe!

Apple Crisp

I LOVE the Fall and everything about it: The Weather. The colors of leaves. The smell in the air. Sweaters. Hot apple cider. Hearing the leaves crunch under my feet as I walk. Apple picking. Pumpkins. Soup and lots of it. Most of all is Apple Crisp! I can’t live with out that come this time of year. With that said, I was on the hunt for some gluten free oats. I kept hearing that Bob’s Red Mill carried them, but they are on hold right now. So I was even more determined to create a new apple crisp recipe with out oats and here it is:

Apple Crisp

7-8 Medium/Large Apples (Macs or any baking apples…I used pippins)

Flour Mixture:
1 Cup Almond Flour
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Cup Slivered Almonds
1 Stick of melted butter

(I double the above flour mixture so I can have a layer in the middle of the apples…see below)

~Butter the bottom of a 9×9 baking dish
~Mix together the dry ingredients
~Mix in butter (stir until well combined)
~Peel and slice/cube apples, squeeze a little bit of lemon juice over the apples to keep from turning brown
~Pour half of the apples on the bottom of the buttered baking dish.
~Spread half of the flour mixture over the apples.
~Pour the remaining apples over the flour mixture.
~Spread the remaining flour mixture evenly over the apples.
~Bake at 350 for 35 minutes.
~Turn the heat to 375 and bake for an additional 5-10 minutes or until it starts to bubble.
~Serve with vanilla ice cream and enjoy!

Quinoa Muffins

Quinoa Muffins
(Makes 12 Muffins)

1 cup quinoa rinsed
¼ cup vegetable oil, such as safflower, plus more for pan
1 ½ cups all-purpose gluten free flour (spooned and leveled), plus more for the pan
½ cup almond flour
¾ teaspoon of xanthan gum
¾ cup packed dark-brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ crasins
½ chopped nuts
¾ cup whole milk (I use soy milk)
1 large egg
1 teaspoon pure vanilla extract

~ Preheat oven to 350°F
~ In medium saucepan, bring quinoa and 1 cup water to boil. Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, 11 to 10 minutes.
~ Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
~In a medium bowl, whisk together flours, sugar, baking powder, xanthan gum, salt, crasins, nuts and 2 cups cooked quinoa (reserve any leftover quinoa for another use)
~In a small bowl, whisk together oil, milk, egg and vanilla. Add milk mixture to flour mixture and stir just until combined; divide batter amount prepared muffin cups.
~Bake until a toothpick inserted in center of a muffin comes out clean, 25-30 minutes.
~Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
~Store in an airtight container up to 5 days

Adapted from Martha Stewart: Everyday Food Jan/Feb 2008 pg. 142

Brownies

Ok I’m not a huge brownie person. Usually its just way to much chocolate for me, so unless there is nuts or peanut butter in there, I’ll pass. So yesterday when making the chocolate chip cookies again, I decided to try making brownies, and I must say they are pretty darn tasty…

Gluten Free Brownies

8 tablespoons unsalted butter
4 ounces dark chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup brown rice flour
1/4 cup tapioca flour
1 cup chopped nuts

~ Preheat oven to 400°
~ Grease an 8-inch square baking pan
~ Chop the chocolate into small slivers
~ Cup up butter into small chunks
~ Combine the two flours together
~ Put the chocolate and butter into a glass bowl and melt them together in the microwave (30 seconds at a time and stir until completely melted)
~ In a medium bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency
~ Add the vanilla extract and salt and stir well
~ Mix in the flours and stir
~ Pour in the melted chocolate-butter mixture and stir,with a rubber spatula, until the mixture has become smooth
~ Pour the mixture into the greased pan
~ Smooth the top with the rubber spatula
~ Cook for 20-25 minutes
~ Cool and enjoy!

Flour-less Cake

Saturday night was girls night (well Victoria, Martha and myself). Victoria made a great meal (Turmeric Chicken which will be posted up here at some point) with some strawberry-lemonade Martini’s and for desert was flour-less chocolate cake with home made whipped cream.

Flour-Less Chocolate Cake

4oz Chocolate
1 stick butter
3/4 cup sugar
3 eggs
1/2 cup unsweetened cocoa powder

~ Butter a 9inch cake pan and set aside
~ Set oven to 375°
~ Melt chocolate with butter either over a pan of simmering hot water or in the microwave (I vote for the second option)
~ Beat in sugar and add eggs
~ Whisk well
~ When mixture is well mixed, sift in cocoa powder
~ Whisk well
~ Pour mixture into buttered cake pan and bake for 25 minutes (check at 20)
~ Let cool and enjoy!

Thanks Victoria!!!

Chocolate Chip Cookies

Yay! Chocolate Chip Cookies…Gluten Free
I had a sweet tooth really badly the other day, and thought I would try some gluten free baking. Well the cookies didn’t turn out very well, they were pretty much like hockey pucks. So last night I was determined to make them better, and they were. It was a success, to the point I did a happy dance in my kitchen.

Gluten Free Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup (stick) margarine or butter, softened
1 teaspoon vanilla
1 large egg
1 1/4 cup almond flour
1 cup gluten free all purpose flour (Bob’s Red Mill)
1/4 teaspoon Xanthan Gum
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
2 cups chocolate chips

~ Heat oven to 375°
~ Mix sugars, butter, egg and vanilla in bowl. Stir in flours, Xanthan Gum, baking soda, and salt (dough will be stiff). Stir in nuts and chocolate chips.
~ Place rounded spoonfuls of dough about two inches apart onto an ungreased cookie sheet.
~ Bake cookies 8-10 minutes or until light brown (centers will be soft).
~ Cool and transfer from cookie sheet to wire rack.