Accepting the challenges in creating a gluten free household

Posts tagged ‘grain free’

Chocolate Chip Banana Muffins

I have had very little trouble making gluten-free muffins that tasted yummy.  At least when they were fresh.  Within a day or two, though, they were obviously ‘old’. Frustrating.

I have experimented a lot with Paleo recipes (grain-free) and was delighted to find a new Chocolate Chip Banana muffin recipe that not only tastes good fresh, but actually improves after it cools down overnight.  I do keep them in the fridge or freeze them if they won’t be eaten for several days.

My 3-year old grandson wanted to make Chocolate Chip muffins with me the other day.  We first made Orange Cranberry Muffins, which he enjoyed, but still insisted we needed Chocolate Chip Muffins.  So we made them.  And he ate.  Several.  He’s a little guy, so 2-3 muffins is a big deal! We did share, but I think he got a lot more than 1/2.  Today I had 3 grandchildren here, and so 3 more disappeared as their pre-naptime snack.

Because I have changed the recipe to suit us, I will give you my version as well as the link to the original version.  Enjoy.

Chocolate Chip Banana Muffins

3 medium very brown bananas
3 egg yolks
3 TBS melted butter or olive oil
1/4 cup real maple syrup
2 tsp Apple Cider Vinegar
2 tsp gf vanilla extract

1 tsp baking soda
1/2 tsp sea salt
2 1/2 cups of almond flour
2 TBS of coconut flour
2 tsp of cinnamon

3 egg whites
1 – 1 ½ cups chocolate chips (or blueberries)

Link: http://www.mygutsy.com/gaps-banana-blueberry-bread/

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Chewy Gooey Flourless Chocolate Cookies

Sometimes it works to substitute flours found in regular recipes.  Sometimes it’s just better to go flourless.  My daughter loves to make peanut butter chocolate chip cookies for her dad when making a meal for us.  They’re yummy!  I think the ingredients are peanut butter, eggs, chocolate chips and sugar.  Another short list… you know I like short lists!!

But this week I craved chocolate (I say that as if it is something new… it is not!)  This recipe called to me.  It did NOT disappoint.

Short list of ingredients (6)… Crispy-chewy, soooooo good!!  You put them away in an airtight container to get them out of sight!!  The only thing I will do different next time is use a smaller scoop to make smaller cookies (and bake a shorter period of time.)  Watch them carefully – 14 minutes may be too long even for the larger cookies.  They spread very thin, and the larger cookies were more difficult to peel off the parchment without breaking.  Of course that meant more cookies for me to eat…

Here is the link to this recipe: http://www.recipegirl.com/2007/11/24/chewy-gooey-flourless-chocolate-cookies/

Flourless Hazelnut Cake

Birthdays are always a challenge.  While my hubby & I don’t mind our gf lifestyle, I always feel I need to make extra-good desserts when I’m cooking or baking for others.   Last year I posted the link for one of our all-time favorite gf desserts – TheBakingBeauties Lemon Layer Cake.  So this year I chose to make one that a friend made recently.

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When I saw the cake at our friend’s place, I was sure she must have forgotten that my hubby was Celiac.  But no, this Hazelnut Cake is not only gluten free, it is grain free as well!

She photocopied the recipe for me, originally called Hungarian Flourless Hazelnut Cake, but I can only guess at the origin.  It looks almost exactly like the one at allrecipes.com, so I’ll post that link: http://allrecipes.com/recipe/hungarian-flourless-hazelnut-cake/

So on Thursday night I pulled it out – determined to tackle it.  I had perused it enough the first time, to know that I needed to buy a bag of hazelnuts.  I could not believe how easy this recipe was to make.  Few ingredients, and simple.  I like simple.

Here it is.

12 ounces hazelnuts – or 2 heaping cups before grinding
2 tsp baking powder
6 eggs, separated
5/8 cup sugar
1 tsp vanilla
Whipped cream
Hazelnuts for garnish

Preheat oven to 325.  Grease 2 9” cake pans, or line with parchment paper.

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Grind nuts very fine (I used my food processor); add baking powder.

Beat egg whites until stiff; adding the vanilla halfway through the process. Fold in half of the nut mixture

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In another bowl, beat egg yolks with the sugar until pale yellow.  Fold in the other half of the nut mixture.  Gently mix all together.

Pour into pans and bake for 40 minutes or until toothpick inserted comes out clean.

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Cool and put whipped cream between layers, and on top and sides of cake.  Garnish as you wish.

*Instead of whipped cream between layers, I used coconut milk, whipped, following this pin from pinterest: http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/.  I didn’t add cinnamon, but probably could have.  It would also have fit well with the Hazelnut Cake.

We celebrated 3 March birthdays with this cake!

Grain Free Flatbread

The original recipe that I’m using comes from http://thecoconutmama.com/2012/01/grain-free-flat-bread/.  I am experimenting with various flours, and mine may not always be grain free, but for now, this recipe is grain free.

I was intrigued with the idea of making one bun at a time.  Anyone who has eaten gluten-free knows that baked products are best fresh.  But I can’t make just one… I usually quadruple the recipe to make a whopping four buns!

I LOVE the short list of ingredients.  If you’re like me, and spend most of your grocery-shopping time reading ingredients, you know that you ought to be given a degree at the end of many lists just for successfully pronouncing all the ingredients.  What is all that stuff!! If I can’t pronounce it, I don’t think I want to eat it!!

I love how quick this is.  No kneading, no rising.  I can decide we need buns and have them in less than ½ hour.

We like coconut in this house.  There is a coconut taste to these buns.  I haven’t tried them with NO coconut flour, but I have tried them with half coconut flour and half quinoa flour.  I have also added a few herbs to make it more savory.

Ingredients

  • 1 1/2 Tablespoons Coconut Flour
  • 1 Tablespoon Coconut Oil, melted
  • 1 Egg
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Baking Powder

Preheat oven to 350 degrees. Mix coconut flour, sea salt, and baking powder together until combined. Add egg and melted coconut oil and mix well. Let better sit for a few minutes to allow the flour to absorb the liquid. Put half the batter on parchment-lined baking pan and use a spatula to spread batter into a circle the size of a bun. Repeat using the rest of the batter. Bake for 10 minutes or until golden brown.

Note: The Coconut Mama suggests that you can replace 1/2 Tbsp of coconut flour with 1 Tbsp of almond flour.  I haven’t tried that, but did replace 1/2 Tbsp of coconut flour with quinoa flour this morning, with good results.