Michael Ruhlman’s new book, Ratio, is all about cooking with ratios. Many people don’t realize that this is the most precise type of baking. Using the proper ratios for cookies, cakes, muffins, scones… will ensure that your baked goods come out right every time. Ratio baking also allows you the flexibility to easily change recipes by adding or changing ingredients like nuts, fruits or extracts without needing a completely different recipe.
These muffins are using the basic muffin ratio of:
2 parts Flour
(gluten free flour blend including xanthan gum)
2 parts Liquid
1 part Egg
1 part Butter
Bing Cherry & Walnut Muffins
8 ounces GF Flour Blend (Namaste is my favorite)
4 ounces Sugar
1 tsp. Salt
2 tsp. Baking Powder
8 ounces Milk (Coconut, Rice, Almond, Hemp)
4 ounces Eggs (2 large eggs)
4 ounces Oil (Butter, Olive Oil, Coconut Oil)
1 tsp. Vanilla
1 cup Bing Cherries, pitted and diced
3/4 cup Walnuts, chopped
Preheat oven to 350 F.
Line muffin tin with paper liners.
Makes approx. 10 -12 medium/large muffins or 40 mini muffins.
Combine flour, sugar, salt and baking powder in a small bowl. Set aside.
In a large bowl, combine milk, eggs, oil and vanilla. Whisk until even.
Add dry ingredients to milk/egg mixture and whisk until just combined.
Stir in cherries and walnuts.
Spoon batter into baking cups.
Bake 10-15 minutes for mini muffins.
Bake 25-30 minutes for larger muffins.
Test with a toothpick to make sure cooked all the way through.
Let cool 5 minutes and Enjoy!
These super simple, super yummy cookies are almost like mini brownies.
Chocolate Peanut Butter Cookies
3/4 cup Gluten Free Oat Flour
(you can grind your own with oats and a coffee grinder)
1 tsp. Baking Powder
1/3 cup Cocoa Powder
1 cup Peanut Butter
3/4 cup Maple Syrup
Preheat oven to 325 F. Line baking sheet with parchment paper.
In small bowl, combine oat flour, baking powder and cocoa powder.
In medium bowl, mix peanut butter, maple syrup and egg.
Add dry ingredients into the peanut butter mixture and mix well.
Use a tablespoon to dollop cookie dough onto parchment lined baking sheets.
Bake about 10-15 minutes, rotating pan 180 degrees half way through.
Let cool 5 minutes and Enjoy.
Makes approximately 18 cookies.
Well, it’s been a while. I haven’t been baking as much, since I am trying to cut back on the carbohydrates now, instead of meat/eggs/healthy fat. Found that I just couldn’t get enough protein without them. Adding extra protein and things like avocado back into my diet, I find that I crave carbohydrates and extra calories less.
Even though I’ve cut back on the baking, I’ve had the itch the past week or so… brownies, peanut butter cookies… and now muffins. Although, I do plan to share them at a family get together later tonight.
I suppose it may have something to with the newest baking mix I’ve been trying. Namaste Perfect flour blend is my new favorite baking mix. It is a blend of brown rice flour, tapioca flour, arrowroot flour, sorghum flour and xanthan gum. So far, I have found that is substitutes into just about any recipe and the texture is great. I love all their baking products, but I like this one best, because of it’s versatility.
I find it appropriate that these are made with Namaste mix since, I thought up these muffins while in savasana last night and couldn’t wait till morning to bake them.
You don’t need to feel to guilty about munching these treats either.
They contain only 150 calories, 5 grams of fat, 2 grams protein and 24 grams carbohydrates.
Sunrise Sunflower Muffins
1 cup Namaste Perfect Flour Blend (or substitute favorite mix)
2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup oil (olive, coconut, butter)
3/4 cup Evaporated Cane Sugar
2 Large Eggs
1 tsp Vanilla Extract
1/2 cup Carrots, shredded
1/2 cup Zucchini, shredded
1/2 cup Apple, shredded
1/3 cup sunflower seeds
Preheat oven to 350 F. Line 12 muffin cups with paper liners.
In medium bowl, mix flour, baking soda, cinnamon and nutmeg. Set aside.
In large bowl, whisk together oil, sugar and eggs. Add vanilla, carrots, zucchini and apple.
Add dry ingredients to wet until just combined. Stir in sunflowers seeds.
Portion into muffin cups.
Bake 20 – 25 minutes, or until toothpick comes out clean. Rotate 180 degrees half way through baking.
Let cool 5 – 10 minutes in pan.
This past weekend I was fortunate enough to attend the 7th annual Oregon Chocolate Festival. As a gluten and dairy free taster, I was very pleasantly surprised to see so many different vegan and gluten free chocolate treat and energy snack options. My favorite item of the day is called “The Bliss Bar”. These are great little energy bars made from raw and organic cacao, honey, pumpkin seed and other various ingredients. If your interested in trying them yourself, check out their website (www.theblissbar.org).
These and most other good organic energy bars tend to be a little on the spendy side. Instead of buying an entire case of these (cause they are yummy), I decided to try to make my own version.
What I came up with is a bit different in texture from the bliss bar. I was going for something more like an indulgent chocolate truffle that you need not feel guilty about.
Chocolate Energy “Truffles”
1/4 c. Raw pumpkin seeds
1/4 c. Raw cashews
1/4 c. Raw pecans
2 Tb. Chia seeds
3 – 4 Tb. Cocoa
1 – 2 Tb. Honey (use 2 Tb. if you want it a little sweeter)
4 Re hydrated dates
4 Re hydrated apricots
1/4 c. Coconut flour
In a food processor, combine seeds, nuts, 3 Tb. cocoa and honey.
Blend well, until all the ingredients come together.
Remove mixture from food processor and set aside.
Add re-hydrated dates and apricots to food processor and mix well.
Mix date/apricot paste into the chocolate nut mixture and blend well.
If the mixture is too sticky, add 1 Tb. cocoa.
Roll nut and fruit mixture into small balls, about 1″.
Should make about 10 – 12 truffles.
Roll in coconut flour.
Good served at room temperature or chilled in the fridge.
I realize it’s been quite some time since my last post. It took me awhile to recover from December. Change, stress and dealing with other people’s insanity and drama took quite a toll on me mentally and physically. Once things started to settle down in January I stumbled upon a treatment that is most often used in terminal cancer cases, but has been shown to cure any type of physical ailment. It is called the Gerson Therapy. It is a very serious and difficult dietary undertaking and is usually first done with the help of medical professionals. The reason this struck such a chord with me was not only because my father passed away from a terminal cancer, but because the basis of the treatment is fresh pressed vegetable and fruit juices, complete elimination of salt, and very little to no consumption of meats. There are many other facets to this diet therapy and it is not something to be taken lightly. I am just taking aspects from it to try to get myself to the most optimal health I can.
So, why I am I going on and on about this… well because my diet, cooking and recipes have changed because of this new knowledge. I won’t be posting many recipes that include meat anymore, since I just don’t want to eat it. I am going for a mostly vegan diet. 🙂
People have been asking where the posts/recipes have been these last few months and it’s been a struggle to come up with something I felt was good enough to share. Not everyone is into vegan, egg free, dairy free, gluten free food. Although I did make a great minestrone soup with kale and sprouted mung beans that may need to be shared. The pressure is there to come up with some great baked item to sell or market somehow.. and that seems so daunting, so I’ve just been concentrating on muffins lately. After a few duds I am really excited about this flour combination. Not too gooey, not too crumbly, perfectly moist and just the right amount of crumb.
Spiced Apple Pecan Muffins
Makes 12 medium muffins.
1 c. very fine White or brown rice flour
1/2 c. Gluten free oats, ground (can use a coffee grinder)
1/4 c. Tapioca flour
1/4 c. Millet flour
2 tsp. Baking powder
1 tsp. Egg replacer
1/2 tsp. Xanthan Gum
1/2 tsp. Baking soda
1/4 tsp. Sea salt
1/2 tsp. Cinnamon
1/4 tsp. Ginger powder
1/4 tsp. Allspice
2/3 c. Cane sugar or honey
1/2 c. Coconut oil
1 c. Hot water
1 1/2 tsp. Flax meal
3/4 c. Apple, peeled and diced
3/4 c. Pecans, chopped
Preheat oven to 375 degrees.
Place 12 muffins liners in muffin pan and sprinkle each with flour.
Add flax meal to a bowl and mix with hot water.
Add coconut oil to hot water mixture.
In a separate large bowl, combine rice flour, oat flour, millet flour, tapioca flour, baking powder, egg re placer, xanthan gum, baking soda, salt, cinnamon, ginger, allspice and sugar. (if using honey instead of sugar, add to water mix.)
Add wet ingredients to dry and mix gently. Add in apples and pecans and mix until combined.
Spoon mix into muffin liners, evenly dividing into 12 muffins.
Bake at 375 for 18 – 20 minutes.
The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:
The Blog-Health-o-Meter™ reads This blog is on fire!.
A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 1,700 times in 2010. That’s about 4 full 747s.
In 2010, there were 42 new posts, not bad for the first year! There were 220 pictures uploaded, taking up a total of 381mb. That’s about 4 pictures per week.
The busiest day of the year was October 18th with 73 views. The most popular post that day was Grandma H’s Vanilla Glazed Fresh Apple Cookies.
Where did they come from?
The top referring sites in 2010 were facebook.com, en.wordpress.com, WordPress Dashboard, counter.bestproceed.com, and goodsearch.com.
Some visitors came searching, mostly for pumpkin gravy, homemade chicken soup with wild rice, beef curyy, spiced apple wine gluten, and dairy free rice sour cream.
Attractions in 2010
These are the posts and pages that got the most views in 2010.
Grandma H’s Vanilla Glazed Fresh Apple Cookies October 2010
About Me September 2010
Becoming Gluten Free September 2010
Gluten & Dairy Free Chicken Stroganoff November 2010
Gluten Free Goodies September 2010