Monday, November 8, 2010
My hubby had a birthday recently. Birthdays mean birthday cake, no matter how old you are in my book. So chocolate cake with marshmallow frosting it is.
The chocolate cake is made with coconut flour, which makes a really good, rich cake. Cakes made with coconut flour taste the best at room temperature. The frosting is made with no refined sugar. I found several variations of this recipe around the web, made with either corn syrup, agave or honey. I chose the honey option and it ended up giving it a toasted marshmallow taste. Yum!!
On to the recipe!
Chocolate Cake (from Cooking with Coconut Flour by Bruce Fife)
3/4 cup butter, earth balance or coconut oil
1 cup cocoa powder
1/2 cup coconut milk or whole milk
2 1/4 cups sugar
1 tsp salt
1 tsp vanilla
1 cup sifted coconut flour
1 tsp baking powder
Melt butter (I used earth balance soy free spread) in saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside. In a bowl, mix together eggs, coconut milk, sugar, salt and vanilla. Stir cocoa mixture into the egg mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into either a greased 11x7 in pan, or 2 greased 8 or 9 1/2 inch layer cake pans. Bake at 350 for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool and remove from baking pan(s). Fill and frost with marshmallow frosting or frosting of your choice.
I found this recipe here. She has pictures and detailed instructions on how to make this yummy frosting.
Want to have a piece? Come on over!! We have way more cake than the 4 of us can eat! But we're going to enjoy every bite. :)
Friday, October 8, 2010
I pureed several zucchini, divided it all up into 1 cup containers and froze them so I make this cake again even in the middle of winter.
Chocolate Zucchini Cake
1 stick (1/2 cup) butter or earth balance
1 tablespoon shortening
1 1/2 cup sugar
Add & beat well:
1 cup unsweetened pureed fresh zucchini
Beat until smooth. Bake in greased 8" x 8 square baking pan at 350F for 45 minutes (If you bake in glass, reduce the heat by 25F).
Frost with your favorite vanilla frosting recipe.....or not. :) It's awesome either way.
Monday, August 30, 2010
I have found a pie crust recipe that is awesome. Just awesome. It is super easy to work with... you mix it in a mixer and you can actually roll it out in between wax paper. The best part of all? The result is a nice flaky crust.
So after finding this recipe and peaches being in season, what's a girl to do but make a peach pie?
The pie. The top crust didn't even break when I put it on. Yay!
I found this recipe in Annaliese Roberts cookbook, Gluten Free Baking Classics. (I LOVE her cookbook, can you tell?)
1 cup plus 2 Tbsp brown rice flour mix (see below)
2 Tbsp sweet rice flour
1 Tbsp sugar
1/2 tsp xanthan gum
1/4 tsp salt
6 Tbsp cold butter or Earth Balance Buttery spread
1 large egg
2 tsp lemon juice
Prepare pie pan by greasing. Preheat oven to 375.
Mix flours, sugar, xanthan gum and salt in bowl of electric mixer. Add butter and mix until crumbly (resembling coarse meal)
Add egg and lemon juice. Mix on low speed until dough holds together, it should not be sticky*. Form dough into a ball and place on a sheet of wax paper. Top with 2nd sheet of paper and flatten dough to 1 inch thick.
Roll out dough between the wax paper. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper and crimp sides for single crust**.
Bake crust for 10 minutes. Remove from oven, fill, place top crust on and bake as per recipe.
For a bottom pie crust with no top crust, bake at 375 for about 25 minutes or until golden.
* My crust seemed a bit dry when I made it, so I added water a tablespoon at a time until it seemed the right consistency. I ended up adding 2 tbsp.
** This recipe is for a single bottom or single top crust. I had a lot leftover, and was able to make both top and bottom with 1 batch.
Brown rice flour mix:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Sunday, August 15, 2010
It turned out to be the best gluten free/dairy free banana bread I have ever had. It's been a while since I've had wheat banana bread, but I might even dare to say that it was better than that. Maybe it was the chocolate chips. But the texture was great, it didn't fall apart as soon as you thought about slicing off a piece either. The loaf lasted 2 days.
Banana Bread with Chocolate Chips
Here is the original recipe from the gluten free goddess
Her recipe is vegan, so has no eggs in it. We have chickens and have an abundance of good eggs, so I changed it to add some eggs.
Combine in a large bowl:
3-4 ripe bananas, mashed (about 1 cup)
1/3 cup light olive oil
1 cup light brown sugar
2 teaspoons vanilla
In a separate bowl:
1 1/2 cups gluten free flour mix
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon
Add in 1/2 cup dairy free chocolate chips
Thank you, gluten free goddess for this awesome recipe!
Friday, July 9, 2010
Batter Fried Fish
- 3/4 - 1 lb boneless fish fillets (tilapia, cod, perch, walleye, etc) -we used tilapia
- Oil for frying (safflower, peanut oil, non-hydrogenated shortening are all good)
- 1 cup Bob's Red Mill All-Purpose Gluten Free Flour ( or any gf flour mix)
- 1 cup cornstarch (or leave out and decrease liquids)
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/4 - 1/2 tsp black pepper
- 1 tsp baking powder
- 1 tsp salt
- 6 - 12 oz gluten-free beer or club soda (~12 if using cornstarch. Add slowly to ensure proper consistency)
- Start heating oil in a fryer or deep pan. Heat to about 365F
- Mix all dry ingredients thoroughly and then stir in the beer or club soda until a thin batter is formed. Batter should drip off the fillets when dunked.
- Ensure oil has reached 365F
- Dip fillets in the batter and then carefully place in the oil. Fry until golden brown, about 3-4 minutes per fillet.
- Scoop out cooked fillets and place on paper towels to drain. Serve hot.
Saturday, June 12, 2010
One recipe I did try was the Blueberry Scone recipe. I love scones and have been missing them since our family has been gluten free. This scone is very dense, but perfect with a cup of tea or coffee. I followed the directions and made them about 2 inches thick, but next time I will make them a little thinner. Maybe 1 inch instead. Did I mention that this recipe is also dairy free? And to top it off, it didn't have any soy in it either. Bonus!
Blueberry Scones from Living Without Magazine:
2¾ cups brown rice flour
1½ cups + 1 tablespoon garbanzo bean flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon sea salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup sugar
1 cup almond milk
¾ cup fresh or frozen blueberries (I used fresh)
1. Combine the brown rice flour, garbanzo bean flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of a standing mixer fitted with the paddle attachment, combine the canola oil and sugar until well mixed. With the mixer on low speed, add the flour mixture and rice milk alternately, a little at a time, until well mixed, about 3 minutes. Chill the dough for at least 3 hours or overnight.
2. Preheat the oven to 375 degrees.
3. Dust your counter liberally with brown rice flour. Knead the blueberries into the chilled dough and pat the dough into a 2-inch thick disc*. Cut the disc into 8 wedges. Place the wedges onto a greased or parchment-line baking sheet, spaced evenly apart. Bake until scones are golden brown and firm to the touch, about 30 minutes.* I would recommend patting the dough into a 1-inch thick disk. The scones rise a bit in the oven and tend to get rather large.
Sunday, June 6, 2010
It's been really hot the last week or so here, so I decided to try to make some dairy free ice cream to cool us off a bit. Sure, you can buy some really good dairy free ice cream at the store....Coconut Bliss is a favorite around here. But there's something about homemade ice cream. This ice cream was super easy to make, very refreshing and good! Trust me, you won't be thinking that it's a dairy free treat.....it's just a good chocolate treat! :)
Chocolate Mint Ice Cream
2 teaspoons kosher gelatin
1/4 cup peppermint tea, room temperature
1/4 cup honey
3-1/4 cups chocolate almond milk
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups almond milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining almond milk; let cool, cover, and refrigerate until very well-chilled ( I chilled it for about 8 hrs)
3. Spoon chilled mixture into the canister of an ice cream maker and make the ice cream per the manufacturers directions.
Makes about 1 quart.
Wednesday, March 31, 2010
The first time I made this bread, it was good but after a couple days it started to crumble. A few tweaks and this bread is a keeper. It may be due to altitude (we live at 7,000 ft) but I found after adding a bit more water (~ 2 Tbsp) and baking it at the minimum baking time, that was all it took. No more crumbly bread. I have a hard time keeping this bread in the house....my family gobbles it up!
Ok, ok. Enough chatter.....on to the recipe! :)
adapted from 125 Gluten Free Recipes by Donna Washburn and Heather Butts
1 3/4 cups white rice flour
1/2 cup potato flour
1/4 cup tapioca starch
1/4 cup powdered milk or sweet rice flour
2 Tbsp sugar
2 1/2 tsp xanthan gum
2 tsp yeast
1 1/4 tsp salt
1 cup water ( plus 2 Tbsp)
2 tsp cider vinegar
2 Tbsp oil
2 egg whites
- In a large bowl, mix together dry ingredients. Mix very well and set aside.
- In a separate bowl, using a heavy mixer with paddle attachment, combine wet ingredients until well blended.
- With the mixer on the lowest speed, slowly add the dry ingredients to the wet ingredients until combined. You may need to scrape the bowl with a rubber spatula. With the mixer on the HIGHEST speed, mix for 4 minutes.
- Spoon into prepared pan. Smooth the top with hands, using shortening. Let rise, uncovered, in a warm, draft free place for 60 to 75 minutes or until dough has risen to the top of the pans. Preheat oven to 350 and bake for 35 to 45 minutes (I bake mine for 35 minutes).
Monday, March 1, 2010
The recipe is from here. I made no changes to the original recipe, besides using sweet rice flour instead of powdered milk. That seems to be a great replacement for powdered milk.
Gluten Free Pizza Crust:
- 1 tablespoon dry yeast
- 2/3 cup brown rice flour
- 1/2 cup tapioca flour
- 2 tablespoons sweet rice flour
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon unflavored gelatin
- 1 teaspoon italian seasoning
- 2/3 cup water (110 degrees F)
- 1/2 teaspoon sugar
- 1 teaspoon olive oil
- 1 teaspoon cider vinegar
- Preheat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
Beat on high speed for 3 minutes.
(If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
Make edges slightly thicker to hold toppings.
Bake pizza crust for 10 minutes.
Remove from oven.
Spread pizza crust with your favorite sauce and toppings.
Bake another 20 to 25 minutes or until top is nicely browned.
Sunday, February 28, 2010
Friday, February 19, 2010
These muffins are the best gluten free muffins that I have ever had. Actually, they are the best pumpkin muffins I have ever had. Including wheat. The texture is perfect, they are moist, they are GOOD. Even my hubby, who isn't a fan of pumpkin, had to agree that they were very good. I froze a lot of pumpkin from our garden this year, so was glad to find another good use for it.
I did change the recipe slightly from the original, mainly cutting back on a few spices, so my hubby and kids would enjoy them. The original recipe calls for ground cloves and ginger, which I omitted. It also calls for molasses, but I replaced that with brown sugar.
- 1 3/4 cups brown rice flour mix (see below)
- 1 cup sugar
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 large eggs
- 1/4 cup water
- 1/3 cup plus 2 Tbsp vegetable oil
- 2 Tbsp brown sugar
- 1 cup pumpkin puree
Brown Rice Flour mix: 2 cups brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
Preheat oven to 350. Grease muffin pan or use baking cups.
Mix dry ingredients together in large mixing bowl of electric mixer.
Combine eggs, water, oil, brown sugar and pumpkin in a separate bowl and whisk to blend.
Pour the pumpkin mixture into the dry ingredients and mix until well blended. Do not over beat.
Pour batter evenly into muffin tin and bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan immediately.
Thursday, February 11, 2010
Chocolate Candy Cane Cookies:
- 1 bag semi sweet (or bittersweet) chocolate chips
- 6 Tbsp ( 3/4 stick) unsalted butter
- 3 eggs
- 1 cup sugar
- 1/3 cup gf flour mix
- 1/4 tsp xanthan gum
- 1/2 tsp. baking powder
- 1/2 bag semi sweet chocolate chips
- 1 cup chopped walnuts
- 2 or 3 crushed candy canes
1. Melt bittersweet chocolate chips and butter in medium saucepan over medium-low heat. Stirring constantly.
2. In large bowl with electric mixer beat eggs and sugar until thick; stir in chocolate mixture. In small bowl , stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi sweet chocolate chips and walnuts
3. Refrigerate at least an hour or until firm. Preheat oven to 375 degrees, place spoonfuls 1 1/2 inches apart on parchment lined cookie sheet. Bake 12 to 14 minutes until shiny crust forms on top but interior is still soft. Sprinkle crushed candy canes over top of cookies immediately after taking them out of the oven.