3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp corn starch*
1/3 cup cocoa
3/8 tsp baking soda
1/2 tsp salt
3/4 tsp xanthan gum
1 cup cane sugar
1/4 cup + 2 tbsp vegetable oil
3/4 cup non-dairy milk
1/4 cup light rum
1/2 tsp almond extract
In a medium bowl, whisk or sift together the flours, corn starch, cocoa, baking soda, salt, and xanthan gum.
In a large bowl, whisk or beat together the sugar, oil, non-dairy milk, rum, and almond extract. Add the dry mix to the wet in batches, whisking or beating until thoroughly combined. Pour into a muffin tin with a dozen cupcake liners. Bake at 350 for 20-22 minutes.
*Wheat-based cake flours have starch added for lightness, so some is added here for the same effect.
Wednesday, October 5, 2011
Monday, September 26, 2011
Gluten-Free Zucchini Bread
1 large zucchini
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
1/2 tbsp dry ener-g egg replacer*
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Shred the zucchini and set aside (you should end up with around 1 cup worth).
In a medium bowl, whisk or sift together the flours, egg replacer, baking powder, baking soda, xanthan gum, spices, and salt.
In a large bowl, whisk or beat together both of the sugars, oil, applesauce, and vanilla. Add the dry mix to the wet in batches, whisking or beating until thoroughly combined. Fold in the zucchini and the pecans and raisins, if using. Pour into a greased loaf pan and bake at 350 for 60-65 minutes, until a toothpick inserted into the center comes out clean.
If skipping the pecans and raisins, drizzle lemon glaze over the bread after it has cooled:
1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon
Add the lemon juice and zest to a bowl, then gradually whisk in the powdered sugar, making sure to break up any lumps. Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.
*If unavailable, you can sub in corn/potato/tapioca/arrowroot starch.
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
1/2 tbsp dry ener-g egg replacer*
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)
Shred the zucchini and set aside (you should end up with around 1 cup worth).
In a medium bowl, whisk or sift together the flours, egg replacer, baking powder, baking soda, xanthan gum, spices, and salt.
In a large bowl, whisk or beat together both of the sugars, oil, applesauce, and vanilla. Add the dry mix to the wet in batches, whisking or beating until thoroughly combined. Fold in the zucchini and the pecans and raisins, if using. Pour into a greased loaf pan and bake at 350 for 60-65 minutes, until a toothpick inserted into the center comes out clean.
If skipping the pecans and raisins, drizzle lemon glaze over the bread after it has cooled:
1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon
Add the lemon juice and zest to a bowl, then gradually whisk in the powdered sugar, making sure to break up any lumps. Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.
*If unavailable, you can sub in corn/potato/tapioca/arrowroot starch.
Saturday, March 26, 2011
Gluten-Free Chocolate Graham Crackers
1/2 cup sorghum flour
1/2 cup g-f oat flour
1/4 cup sticky rice flour
1/2 tsp salt
1/2 cup cocoa powder
1 tsp baking powder
1/2 cup non-dairy margarine
2 tbsp soy creamer
2 tbsp agave syrup
Preheat your oven to 325°F. Cut out two sheets of parchment as large as your cookie sheet, and line the sheet with one of these.
In a large bowl, combine the coconut oil and vegetable oil and let come to room temperature. In a medium bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Add the dry ingredients to the oil and use your hands to incorporate the oils completely into the flour until the mixture is crumbly. Add the creamer and agave syrup and mix with a fork until the dough comes together. Place the dough onto the cookie sheet and lay the remaining sheet of parchment paper on top. Use a rolling pin to roll the dough out across the sheet, until the dough is just a bit thicker than 1/16" thick. Trim the edges and prick the dough evenly with a fork.
Bake on the bottom rack of your oven for 15 minutes, turning the pan once halfway through baking. Immediately cut the crackers into rectangles after removing from the oven and let cool.
1/2 cup g-f oat flour
1/4 cup sticky rice flour
1/2 tsp salt
1/2 cup cocoa powder
1 tsp baking powder
1/2 cup non-dairy margarine
2 tbsp soy creamer
2 tbsp agave syrup
Preheat your oven to 325°F. Cut out two sheets of parchment as large as your cookie sheet, and line the sheet with one of these.
In a large bowl, combine the coconut oil and vegetable oil and let come to room temperature. In a medium bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Add the dry ingredients to the oil and use your hands to incorporate the oils completely into the flour until the mixture is crumbly. Add the creamer and agave syrup and mix with a fork until the dough comes together. Place the dough onto the cookie sheet and lay the remaining sheet of parchment paper on top. Use a rolling pin to roll the dough out across the sheet, until the dough is just a bit thicker than 1/16" thick. Trim the edges and prick the dough evenly with a fork.
Bake on the bottom rack of your oven for 15 minutes, turning the pan once halfway through baking. Immediately cut the crackers into rectangles after removing from the oven and let cool.
Tuesday, March 22, 2011
Herbed Polenta
1 cup coarse cornmeal
4 cups water or vegetable broth
2 tbsp olive oil
3 tsp minced garlic
1/2 tbsp salt
1/2 tbsp paprika
1/2 tbsp dried thyme
3/4 tsp dried oregano
Heat the oil in a saucepan over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pan and raise the heat to high. Once the water begins to boil, slowly pour in the cornmeal, then add the paprika, herbs, and salt. Lower the heat to medium-high and cook for 15-20 minutes, whisking the the mixture constantly (switch to stirring with a wooden spoon once the mixture begins to thicken). Pour into a dish and refrigerate until firm.
4 cups water or vegetable broth
2 tbsp olive oil
3 tsp minced garlic
1/2 tbsp salt
1/2 tbsp paprika
1/2 tbsp dried thyme
3/4 tsp dried oregano
Heat the oil in a saucepan over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pan and raise the heat to high. Once the water begins to boil, slowly pour in the cornmeal, then add the paprika, herbs, and salt. Lower the heat to medium-high and cook for 15-20 minutes, whisking the the mixture constantly (switch to stirring with a wooden spoon once the mixture begins to thicken). Pour into a dish and refrigerate until firm.
Friday, February 25, 2011
Peanut Sesame Fudge (Peanut Til-Gul)
1 cup + 2 tbsp sesame seeds
1 cup brown sugar
4½ tbsp water
½ cup + 1 tbsp peanut butter
½ tsp ground cardamom
½ tsp ground ginger
3-4 tbsp dried coconut
In a coffee grinder, pulse the sesame seeds until fine (be careful not to grind them into tahini) and set aside in a small bowl.
In a medium saucepan over low heat, melt together the sugar, water, and peanut butter, stirring frequently to prevent the mix from burning. Once the mixture has melted, add in the ground sesame, cardamom, and ginger and stir until combined.
Spread the mixture evenly into a greased glass loaf pan and sprinkle the coconut over the top, pressing down lightly to incorporate it into the top layer of the mix. Cover and let cool. To serve, cut into 24 squares.
1 cup brown sugar
4½ tbsp water
½ cup + 1 tbsp peanut butter
½ tsp ground cardamom
½ tsp ground ginger
3-4 tbsp dried coconut
In a coffee grinder, pulse the sesame seeds until fine (be careful not to grind them into tahini) and set aside in a small bowl.
In a medium saucepan over low heat, melt together the sugar, water, and peanut butter, stirring frequently to prevent the mix from burning. Once the mixture has melted, add in the ground sesame, cardamom, and ginger and stir until combined.
Spread the mixture evenly into a greased glass loaf pan and sprinkle the coconut over the top, pressing down lightly to incorporate it into the top layer of the mix. Cover and let cool. To serve, cut into 24 squares.
Monday, January 17, 2011
Almond Hemp Pancakes
1/2 cup gluten-free oat flour
1/4 cup sorghum flour
1/4 cup almond flour
1 tbsp sweet rice flour
1/2 tbsp baking powder
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp salt
2 tbsp brown sugar
1 1/2 tbsp hemp seed, ground
1/2 tbsp ener-g egg replacer, dry
1 tbsp vegetable oil
1 cup warm water
In a small bowl, add the four flours and sift or whisk together. Add the baking powder, cinnamon, cardamom, and salt and set aside.
In a medium bowl, add the sugar, ground hemp seed, and egg replacer, then add 1/4 cup warm water and mix until well combined. Add the oil and the rest of the water, then add the dry ingredients to the wet. Let the batter rest for a few minutes at room temperature before cooking.
1/4 cup sorghum flour
1/4 cup almond flour
1 tbsp sweet rice flour
1/2 tbsp baking powder
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp salt
2 tbsp brown sugar
1 1/2 tbsp hemp seed, ground
1/2 tbsp ener-g egg replacer, dry
1 tbsp vegetable oil
1 cup warm water
In a small bowl, add the four flours and sift or whisk together. Add the baking powder, cinnamon, cardamom, and salt and set aside.
In a medium bowl, add the sugar, ground hemp seed, and egg replacer, then add 1/4 cup warm water and mix until well combined. Add the oil and the rest of the water, then add the dry ingredients to the wet. Let the batter rest for a few minutes at room temperature before cooking.
Wednesday, December 22, 2010
Gluten-Free Mini Berry Coffeecake
1/2 cup gluten-free oat flour
1/4 cup sorghum flour
1/4 cup white rice flour
2 tsp ener-g egg replacer (dry)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
1/2 tsp ground cardamom
1/2 tbsp non-dairy yogurt
2 tbsp vegetable oil
1/4 cup and 1 tbsp cane sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
3/4 tbsp black-/blue-/rasp-berries
4 tsp brown sugar
Preheat your oven to 350°F and lightly oil four 4-inch mini cake pans (or similarly sized pans, adjusting baking time accordingly) and set aside.
Whisk or sift together the flours, dry egg replacer, baking powder, baking soda, salt and cardamom in a medium bowl. In a separate bowl, combine the yogurt, oil, sugar, almond extract, and (if using plain yogurt) vanilla extract. Mix the wet ingredients into the dry and gently fold in the berries. Divide the batter evenly among the cake pans and sprinkle each with brown sugar before baking. Bake for 22-25 minutes.
1/4 cup sorghum flour
1/4 cup white rice flour
2 tsp ener-g egg replacer (dry)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
1/2 tsp ground cardamom
1/2 tbsp non-dairy yogurt
2 tbsp vegetable oil
1/4 cup and 1 tbsp cane sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
3/4 tbsp black-/blue-/rasp-berries
4 tsp brown sugar
Preheat your oven to 350°F and lightly oil four 4-inch mini cake pans (or similarly sized pans, adjusting baking time accordingly) and set aside.
Whisk or sift together the flours, dry egg replacer, baking powder, baking soda, salt and cardamom in a medium bowl. In a separate bowl, combine the yogurt, oil, sugar, almond extract, and (if using plain yogurt) vanilla extract. Mix the wet ingredients into the dry and gently fold in the berries. Divide the batter evenly among the cake pans and sprinkle each with brown sugar before baking. Bake for 22-25 minutes.
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