Tag Archives: Gluten Free

Whole Grain Banana Muffins

14 Nov

These muffins come out very moist and are very delicious. I originally adapted them from a recipe I found online, which I’d share with you if I had saved it. It was one of those rare occurrences where my original adaptation was spot on, so I didn’t need to refer to the original recipe. The first time I made these, my husband and I ate almost half a pan of mini-muffins for breakfast. Ahhhh weekend indulgences.

I prefer to make these with whole grain flour for extra fiber. I think I’d also like to try cutting the fat a little bit, so I am going to try adding unsweetened apple sauce in place of half of the butter/oil.

Whole-Grain Banana Muffin Recipe

2 cups of whole grain gluten free flour*

1 1/2 tsp baking powder (gluten free)

1/2 tsp salt

1/2 cup butter/coconut oil

1/4 to 1/2 cup** palm sugar (you can use brown sugar)

2 eggs, lightly beaten

2 tsp vanilla (gluten free)

3 tablespoons maple syrup

5 large mashed ripe bananas

Directions:

Preheat oven to 350 degrees.

Lightly grease your pan. I use melted coconut oil.

In a large bowl, combine flour, baking powder and salt. Set aside.

In a separate bowl, cream together butter, vanilla and sugar. Stir in eggs, maple syrup and mashed bananas until well blended.

Add the banana mixture to the flour mixture; mix until batter is just moist.

Pour batter into prepared pan.

Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the muffin comes out clean.

Note: You could add 1/2 cup chocolate chips, or nuts without adjusting the basic recipe. If you add berries or other fruit toss them in an extra bit of flour so they aren’t too moist.

Flavour: Make this recipe your own by adding your favourite spices, like cardamon, allspice, nutmeg, or cinnamon. All of these do wonders with gluten free flours.

*Whole Grain gluten-free flour: I make my own all purpose whole grain flour mix using the following ratio: 1c Buckwheat, 1c Brown Rice and 1/2c starch (tapioca, arrowroot, potato, or corn). I make this ahead of time and keep it on hand.

**Amount of sugar depends on taste. I prefer less sweetness and find these perfect with 1/4 cup of sugar.

Cake on Demand

12 Nov

This weekend I was co-hosting a party that happened to fall on a friend’s birthday. I wanted to bake him a cake. His preference is cookies but to me, nothing says “Happy Birthday” like a cake. As  I do nowadays, I asked Mr. Google for some gluten free recipes and found one that I thought would work well. Of course, I did not follow the original recipe exactly because that is just not what I do. So the recipe below is the altered version.

The cake got rave reviews and some people didn’t realize it was gluten free. Success! In fact, the reason that this is the first post and the reason for the post title is because a friend really wants the recipe. In my opinion, this cake was a bit dense. I would have liked it to be lighter and fluffier, like the cupcakes I made for my birthday last week but that’s a whole other topic.

I think this cake turned out very pretty considering I’ve not decorated a cake in a very long time.

Melly’s Version

  • 1 1/2 cups sugar
  • 1 cup white rice four
  • 1/4 cup of corn starch
  • 1/4 cup tapioca starch
  • 1 cup cocoa
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 2/3 cup vegetable oil (I used sunflower oil)
  • 4 large eggs
  • 1 1/3 cups water
  • 2 teaspoons vanilla (gluten free)

Preheat the oven to 350°F. Prepare your pans. I used two 8×8 square pans, that I lined with parchment paper, then lightly greased using coconut oil. I find fitting the parchment to the pans difficult so I use a little oil on the pan so the parchment has something to stick to.

Sift together or whisk together your dry ingredients and set aside.

Beat the oil, eggs, water, and vanilla together until well mixed, preferably with a stand mixer but a hand mixer will do the trick.

Gently mix in the dry ingredients adding them to the wet ingredients one cup at at time. Mix for 1 minute between each cup of dry ingredients.

When all the ingredients are combined, scrape down your bowl then mix on medium-high for 2 minutes.

Pour the batter into the prepared pans. This batter is quite thick so you will want to smooth it out before baking it.

Bake the cakes for 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let the cakes cool a bit in the pan  before you put them on cooling racks.

Yield: two 8″ or 9″ round layers or 2 8×8 square cakes.

Chocolate Butter Cream Icing

  • 1 cup of salted butter at room tempurature (if you’ve forgotten to take our your butter you can warm it in the micorowave on 4 second intervals – do not melt the butter)
  • 2 cups of sifted icing sugar
  • 1 cup of sifted cocoa
  • 2 tsp vanilla (or more to taste)
  • 1-4 TBS milk, heavy cream, soy milk, almond etc.  The amount will depend on how thick you want your icing.

Cream the butter

Add the icing sugar and cocoa with your mixer on low. Be sure to scrape the bottom and sides of your bowl to make sure that all of the dry ingredients are blended well.

Add your vanilla and then add your milk/milk substitute 1 tablespoon at a time until you reach the desired consistency of your frosting. If you add too much liquid you can add more icing sugar to thicken it up.

Note: I have not tried this yet but I believe this icing would taste pretty darn good if made with coconut oil rather than butter for those that cannot have dairy.

Yield: Enough to decorate the cake as I did in the photo above, with a pretty decent layer between the cakes 🙂