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/)

Pumpkin Spice-Walnut Pancakes

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The past few days here have been abnormally hot….about in the 90’s which is pretty rare around here.  Except yesterday that is…it was slightly chilly, very over cast and almost fall type weather.  I wanted something filling for breakfast, not cereal.  I was  going to try and make a flour blend that I could use for pancakes but realized I needed to order some more flours to do that and saw that I had half a package of Trader Joe’s GF Pancake mix left so I decided to make those.

I am not one for plain pancakes.  I love chocolate chips in mine.  I didn’t have any yesterday so I looked around to see what I had and could incorporate into my pancakes.  I found some cinnamon, some nutmeg, some pumpkin pie spice and some walnuts.

1/2 package of Trader Joe’s GF Pancake mix (follow directions on the back of package)

1 1/2 teaspoons pumpkin pie spice (Trader Joe’s)

1/4 cup chopped walnut pieces (Trader Joe’s)

Prepare Pancake mix as the package says.  Stir in the pumpkin pie spice.  In a large pre-heated skillet with a little bit of non-stick spray drop in about 3 pancakes (about 1/4 cup each of batter…or however large/small you like them).  Then they start to bubble add walnuts and then flip over to cook on the other side.

Pancakes should only be flipped once.  When you see the bubbles start to form you know that is almost time to flip.  The bottom should then be a nice golden brown.

You can make all of the pancakes at once and either refrigerate or freeze them.  Or you can make what you would like and then save the batter for a day or two in the refrigerator.  I made all of mine at once and just put them in the toaster this morning to have again.  Very tasty.

Lemon Herb Roasted Chicken and Green Bean Asparagus Salad

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Roasted Chicken with Green Bean Asparagus Salad

Roasted Chicken

2 pounds of chicken legs (about two pieces, skin on)

1 Meyer Lemon

1/2 teaspoon sat

1/2 teaspoon black pepper

3 cloves of garlic minced

1/2 teaspoon Oregano

1/2 teaspoon Parsley

1/2 teaspoon Dill

4 tablespoons good olive oil

Place the last seven ingredients in a zip lock bag. Cut the lemon in half. Cut two 1/4 inch slices of the lemon and place to the side.  Squeeze the lemon into the bag with the rest of the ingredients and mix well.

Lift the skin of the chicken slightly with out tearing it.  Under the skin place one of the lemon slices and about a 1 teaspoon of the marinade.  Place the chicken in the bag and marinade for a three to four hours.

Preheat oven to 425 degrees.  In a non stick skillet on medium high heat brown the chicken legs (about one minute on each side).  Place chicken and remaining marinade and lemon slices in an oven proof baking dish.  Bake for 25-30 minutes.

Green Bean Asparagus Salad w/ Mustard vinaigrette

1 pound fresh green beans

1 pound fresh asparagus

1/2 of a red or white onion sliced thinly

1/3 cup toasted walnut pieces

1/8 cup pomegranate seeds

Vinaigrette

2 cloves of garlic minced

1/2 teaspoon apple cider vinegar

1/8 cup fresh lemon juice

1 tablespoon Dijon mustard

1/8  teaspoon of  Oregano

1/8 teaspoon Parsley

1/8 teaspoon Dill

1/4 cup good olive oil

Salt and Pepper to taste

Whisk all the ingredients together until well combined.

Cut the green beans and asparagus in 1 inch pieces.  Boil in salted water for 2-3 minutes until they are bright green and maintain a crunch.  Run under cold water to stop the cooking.  Set aside

In a large bowl combine onion, green bean, asparagus and the toasted walnuts.  Add the mustard vinaigrette and  mix until evenly coated.  Top with pomegranate seeds.

Gluten Free Granola

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Gluten Free Granola

Canola Oil or Silpat

1/8 cup honey

1/8 cup agave nectar

1 1/2 cup gluten free rolled oats

1/2 shredded coconut

1/2 cup slivered almonds

1/2 cup chopped walnuts

~Preheat oven to 350 degrees

~If honey isn’t runny enough to mix, heat in the microwave for ten seconds.

~In a medium sized bowl all honey, agave nectar, oats, coconut, almonds and walnuts.. Mix until all ingredients are evenly coated with honey and agave.

~Either coat a cookie sheet with oil or use a Silpat. Evenly spread oat mixture in a thin even layer.

~Bake for 15 minutes. Turning pan half way through.

~Let cool. Break into pieces and store in an airtight container.

Mix in any additional ingredients you wish to use…pumpkin seeds, dried fruit etc.