It’s no secret that I’ve been doing a lot of baking lately… well, the last 4 months. This past week, I thought more about the flour I’ve been using. Four years ago, I was very strict about the flour I used. No blends, no tapioca, no potato flour, no bean flour. Oh, and I definitely didn’t use sweetener outside of honey, fruit, or unsweetened applesauce.
I wanted to get back to that cleaner way of baking and eating. I really do feel better, even though I almost never stray from gluten and dairy free.
I also wanted to get the best deal nutritionally from my flour. (But more about that in a later post.)
All this led me to bring back an old muffin recipe and tweak it just a bit (click for original post). One thing I remember is that the muffins were good, but crumbly and the taste could have been better.
As soon as I tasted the first muffin, I remembered how much I enjoy the taste of honey and the homey, comforting flavor of these flours without the add-ins of a blend. These muffins are so smooth and NOT crumbly, it’ll be hard to eat just one. AND these are dairy-gluten-egg-soy-nut-refined sugar free. It’s a tall order for a muffin, but it comes through!
So, without further ado, Oat Breakfast Muffins!
Oat Breakfast Muffins Recipe:
1 c. Brown Rice Flour
1 1/4 c. Oat flour (plus extra if needed)
1 c. Sweet Sorghum flour
1 scant tsp. salt
1 tsp. Cinnamon
2 tsp. Baking soda
2 c. Unsweetened applesauce
2 Tbs. Apple cider vinegar
1 tsp. Gluten-free vanilla extract
Flax seed egg (2 Tbs. milled flax seed + 2-3 Tbs. cold water and sit for 5 minutes)
2 Tbs. melted coconut oil (plus some for greasing pans)
6 Tbs. raw honey (I *may* have used a bit more)
I was going for doughnuts. And I got them, but the flax seed spots don’t look very doughnut-y. However, the taste is delicious!
As a mini-muffin the spots are not as noticeable. When I have more free time, I’ll try these without the flax seed.
This is a variation on the chocolate doughnuts (click here).
1c. Oat flour
1c. General purpose gluten free baking flour (rice based, Bob’s Mill blue bag)
1/4 c. Pure cane sugar
1/2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
Whisk these ingredients together and then add:
Prepared flax seed egg – 2 Tbs. milled flax seed and 4 Tbs. water (or leave out and see what happens) 😉
1c. Dairy free milk or coconut milk french vanilla creamer (I used the later… because I’m out of milk)
2 tsp. Vanilla extract (gluten free)
4 Tbs. melted coconut oil
Stir until mixed. Grease a mini-muffin or doughnut pan with coconut oil. Use a ziploc bag with a corner cut to pipe the mixture into a mini- muffin pan or a doughnut pan.
Bake in pre-heated 375F oven for 10-14 minutes. Let set in pan 10-15 min, then cool completely on wire rack.
Make some coffee and enjoy!
The latest in adventures of gluten-free baking involved experimenting with various vanilla cupcake recipes. After much tweaking and several trials (see this post), the cupcakes tasted good, but the consistency was strange. I figured this was the result of trying to make a thick cake without eggs or gluten. I tried using my chocolate cake recipe, but modified slightly to make a vanilla cake.
Several things I discovered:
Notes for this cake in particular (read before making):
After a couple trials, this is the deliciously addictive result! (especially paired with this coconut-vanilla icing!)
Preheat oven to 350 F. Grease a round cake pan with coconut oil. (Or put liners in a 12-cupcake pan.)
In a small bowl, measure out:
Sift these ingredients into the mixing bowl. Pour in:
Stir these ingredients until just blended. Seriously, if you want to leave a few lumps, that will be OK.
Pour into pan and bake 30-38 minutes. (Note: This cake takes longer to bake than the chocolate version and is more moist. I started checking the cake at 30 minutes. I waited until the top was browning and my finger did not leave any indentation when testing it. See the picture below. It is mostly done, but 5-7 more minutes would make it even better (notice the finger indentation).
Let the cake sit in the pan at least 1 hour. Remove from pan and ice with this delicious coconut-vanilla icing. Or eat it plain. It’s really that yummy. I keep this cake in the refrigerator. It is delicious served room temperature or cold!
After coming up with a delicious gluten-free vanilla cake (see post here), I needed an equally delicious dairy and egg free icing to go on it. This is it. And I don’t even like the taste of coconut all that much. I sure do with this icing though. Maybe it’s all the sugar. Seriously, it’s sweet. And so, so good.
The struggle was real, but educational. And I did end up with a delicious cake! Recipes for cake and icing to follow. Who knows, I may even try cupcakes again. But not anytime soon… 😉