Bing Cherry & Walnut Muffins

Bing Cherry & Walnut Muffins

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

Bing Cherry & Walnut Muffins

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!

Advertisements

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

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

1 egg

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.

Chocolate Peanut Butter Cookies

Sunrise Sunflower Muffins

Sunrise Sunflower Muffin

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.

Enjoy!

Chocolate Energy “Truffles”

Chocolate Energy “Truffles”

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”

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

Mixture of nuts, seeds, cocoa, honey, dates and apricots.

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.

Chocolate Energy “Truffles” rolled in coconut flour.

Spiced Apple Pecan Muffins

Spiced Apple Pecan Muffin

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.

 

Spiced Apple Pecan Muffins

Recipe Makeover #1: Aunt Pat’s M&M Oatmeal Brownies

Aunt Pat's M&M Oatmeal Brownies

This first recipe makeover is for one of my favorite cousins, Morgan. She is trying a new gluten free diet and the original recipe for these treats comes from her Grandmother, my Aunt Pat.

For someone with celiac, M&M’s are a tricky thing. First, check the package to make sure that particular kind was not processed in a factory with other wheat products, such as the pretzel m&ms. Also, if you have trouble digesting dairy, substitute a dairy free m&m type candy.

Aunt Pat's M&M Oatmeal Brownies

Aunt Pat’s M&M Oatmeal Brownies

M&M Oatmeal Crust

1/2 c. Brown rice flour

1 1/2 c. Gluten free oats

1/2 c. Brown sugar

1/2 c. Walnuts

1 c. mini M&Ms, or regular size chopped

1/2 tsp. Baking soda

1/4 tsp. Xanthan gum

1/2 c. Coconut oil or butter, melted

Brownie in the middle.

Brownie Mix

(You can substitute prepared brownie mix if you like)

4 Eggs

1 c. Evaporated cane sugar

1 c. Brown Sugar

8 oz. Butter or coconut oil, melted

1 1/4 c. cocoa

2 tsp. Vanilla extract

1/2 c. Brown rice flour

1/4 tsp. Xanthan gum

1/2 tsp. Sea salt

1 c. Chocolate chips or chopped nuts (optional)

Aunt Pat's M&M Oatmeal Brownies

Preheat oven to 350 F.

Grease 9 x 13 inch baking pan with coconut oil or butter.

Combine all ingredients for M&M Oatmeal topping.

Set aside 1 cup of mixture and pat the rest into baking pan.

In large mixing bowl, whisk eggs and sugar, until sugar is dissolved.

Add cooled, melted butter or coconut oil to egg mixture and combine well.

Add all additional ingredients and mix well.

Pour into prepared pan and spread evenly over oat mixture.

Sprinkle with remaining cup of oat mix.

Bake at 350 F for 30 – 45 minutes or until toothpick comes out clean.

**Baking times may vary due to altitude.

Aunt Pat's M&M Oatmeal Brownies

Chocolate Caramels

Chocolate Caramel

Christmas is going to be here before you know it. This year, instead of trying to scrape together extra money to buy everyone presents, I’m making homemade candies to give as gifts. This is the first in my caramel candy research.

These caramels are not only gluten free, but dairy and corn free as well. Coconut milk from the box is a great substitute for heavy cream.  Our house is almost 100% corn syrup free. We only use non-gmo organic corn when we do have it. So, for my caramels I used brown rice syrup as a substitute. As it cooks it smells like brown rice cereal, and the flavor is great. These caramels have just a little bit of chocolate added to make them taste like a tootsie roll.

I was also able to get organic 74% dark chocolate from a local factory, literally down the road from my house. 🙂 Dagoba chocolate is gluten free, but does contain trace amounts of soy. They make some of the best chocolate I’ve ever had.

Make some of these caramels for your holiday party or to give as gifts, either way they’ll never know it’s gluten, dairy and corn free.

YUM 🙂

Chocolate Caramel

Chocolate Caramels

1 c. Evaporated cane sugar

(FYI – If your looking for evaporated cane sugar, it is in granulated form. It is the sugar left when the the water evaporates from the crushed cane.)

1/2 c. Brown rice syrup (can substitute corn syrup or honey)

1 c. Coconut milk, plain or vanilla (or regular heavy cream)

(use the kind in the carton or box, it has the proper consistency)

2 oz. Bittersweet chocolate, chopped

(I used Dagoba organic 74% Dark Chocolate)

1 + Tb. Coconut oil (or butter)

 

Line a 8 x 8 inch baking dish with parchment or foil. Grease with coconut oil. Set aside

In a large, heavy bottom saucepan combine sugar and brown rice syrup thoroughly.

Bring sugar to a low boil over medium heat without stirring. Sugar will start to turn a light caramel color and bubble slightly after about 5 minutes.

Remove pan from heat and stir in coconut milk. Be careful, it may bubble up.

Return to medium heat and let simmer.

Just after adding coconut milk and returning to simmer.

Stir occasionally and bring up to 240 – 244 F on a candy thermometer.

About 15 – 25 minutes.

Remove from heat. Stir in chocolate and coconut oil.

Pour in to prepared pan.

Let cool for at least 2 hours. If your in a hurry, pop in the fridge.

Cut into 1 inch squares and wrap in 3 inch square parchment papers.

Cut caramels into squares and roll up in parchment.

I got a little impatient and wanted to firm up my caramels to wrap them. The white you see in the creases is just a little excess coconut oil.

Caramels rolled into balls, before being wrapped in parchment.

Chocolate Caramel