Bagels

Posted by Michele at 2:25 PM 0 comments

 It's been a long time since I've been to this space, but what an awesome way to come back: BAGELS!

I love a good New York City bagel.  In fact, Rockland Bakery is my favorite place to stop when I'm in the area.  I could eat a dozen of their fresh bagels in a single sitting!  (I won't, but I really want to!).  In fact, when I was pregnant with Michael, all I wanted to do was visit the Bakery and get a bagel off the conveyer belt.  It was a dream come true and totally worth the wait!

As I reembrace homemaking and, perhaps in the near future, homesteading, I decided bagels were something to attempt.  My teenage daughter loves them, my husband loves them, my mother-in-law loves them... Bagels for the win!  Peter says they are the best he's had from around here (a big kudos from a kid who grew up on NY bagels and thinks the only "real" bagels come from around "The City"), my mother-in-law (a Bronx native) loved biting into a fresh one and put in her request for the next batch, and Maya told me they are a 7 on the "Rockland Bakery Scale", which is a like a 15 on a normal 1-10. :)

Mom didn't even wait until they were fully cooled!

Bagels
(makes 1 dozen)

Mix together 2 1/4 cups of warm water (about 110 degrees) with 4 1/2 tsp yeast in a mixing bowl (of a stand mixer if you have it).  Let it sit for 5 minutes.  (Using regular yeast will deliver a chewier, denser bagel; using quick acting yeast makes a fluffier inside.)

Mix together 6 cups bread flour (I use King Arthur 12.7%)  with 1 tbsp sea salt and 1 1/2 tbsp barley malt syrup (I use Sanniti.)  Some recipes you see may show sugar being used.  I strongly suggest investing in some barley malt syrup.  It makes a HUGE difference.  Mix your flour mix in your stand mixture with the dough hook for 2-3 minutes, until all the ingredients are well incorporated.

Remove the dough to a floured bowl or board and hand knead for 5-8 minutes, until well formed.  The dough should return from a touch.  (Be careful to not over knead.)  When this happens, place the dough in a large bowl greased with olive oil and cover.  

Let rest and rise for 90 minutes. With traditional yeast, you will see a rise, but it likely will not double.  With quick yeast, you will see a doubling.  After 90 minutes, press the dough down, then divide into 12, even pieces.  Create a ring (with the traditional hole in the middle) and let the dough rest while you form all 12 pieces and create your water bath.

In a pot, mix together 2 liters of water (Want to make them extra NYC special?  Use water from the Catskills!) and 1/4 cup barley malt syrup.  Bring the water to a boil then lower the temp to keep the boil from rolling.  On my stove, this is around a number 7 or medium-high.  Drop the bagels in the water so that they have room to move (This could be anywhere from 2 to 4.  I use a Le Creuset small dutch, and 3 is really the max.)  Boil for 1 minute on each side, then remove to a rack.  Brush the top and sides with an egg wash created from 1 egg white and 2 tbsp warm water whisked together.  (If you want to do a vegan alternative, you can whisk together 2 tbsp warm water with 2 tbsp of a vegan spread, like Earth Balance.) 

If you want to add toppings, now is the time.  I have done everything seasonings (onion, poppy, sesame, garlic, salt), white sesame, and (minced, dried) onion.  Take a bowl or plate with whatever seasonings you want, then take the freshly boiled and egg-washed bagel and rub the top in it.  

In a preheated, 425 degree oven and on a greased baking sheet, bake your bagels for 12 minutes then rotate the baking pan for another 12 minutes.  Remove the bagels and cool for 20 minutes before cutting into them.  (If you can wait that long!)

some plain and everything bagels

These will sit out fine for about a week.  If they last any longer than that, you can freeze them.

Enjoy!   

Gluten Free Pie Shell

Posted by Michele at 8:39 AM 0 comments

1 1/2 cups of GF AP Flour (I really like the Bob's Red Mill Pie Flour, but the 1 to 1 is great, too)

4oz cold butter, grated

Up to 1/4 cup of water


Finger in the butter into the flour, until it's the texture of breadcrumbs.  A tablespoon at a time, work in the water.  I usually find 2 to 3 tablespoons does the trick for me.  Chill your dough for about 30 minutes, then roll it into a disc.  Press into an 8 inch pie plate and create your magic!  This shell is great for pies and quiche alike!

Gluten Free Orange Cranberry Scones

Posted by Michele at 11:44 AM 0 comments

My kids lucked out with godparents (or mayb , we've just lucked out with the folks in our lives).  And nothing brings people together like food.  Sarah (Nicholas and Sophia's godmother) makes me think of halumpki (stuffed cabbage), while Terri (Alexander's godmother) makes me think of wine! 😉 When I think of Esteban and Jody (Bobby and Maya), I am reminded of Paraguayan stuffed meat rolls and scones always, always, always remind me of Gary, Barbara (Michael), and their family (their son of whom is Lucas's godfather and their daughter, Ana's godmother).  This quarantine has me missing the people I love and care about, and this morning, I was longing for one of Barbara's hugs and Gary's perfect scones.  Hence...  My first attempt at a gluten free scone!

(And not to leave anyone out... The other godparents also remind me of food: Meg (Maya) and dinner at a favorite gastropub; Eileen (Lucas) and chicken parm; and Clinton (Ana) and lunches with laughter and good times .)

Based loosely off my soda bread recipe, this one made 8 scones.  I don't have a pan, so I cut them by hand.  A note : keep it cold.  Freeze the butter, freeze to chill the scones before baking.  Cold, cold, cold.

Heat your oven to 375°.

In a small bowl, finely cut it grate 1/2 a cup of butter (1 stick), then put it in the freezer while you work on combining your other ingredients.  (Once you get going, this will go fast, so you don't want the down time).

In a mixing bowl , stir together :
2 cups of (GF) AP flour;
1 tbsp of baking powder;
1 tsp of baking soda; and
1 tsp of salt.

In another bowl, whisk together :
1 egg;
1/2 cup of buttermilk;
1 tbsp of orange juice; and
1/2 cup of sugar.

Prepare 1 cup of dried cranberries.

Flour your hands and quickly cut the frozen butter into your flour mixture before adding in the liquids and quickly mixing together.  Hand in your cranberries and roll onto a floured cutting board, forming the dough into a rectangular pyramid.

Using a floured knife, slice into 8 pieces and place on a greased baking sheet.  Put into the freezer while you prepare the remaining ingredients.  (For what it's worth, Peter and I danced in the rain for a few minutes too... Strictly for extra freezing time!  ♥ 💃🕺)

Melt 1/4 cup (1 stick of butter) and combine with 2 tbsp of orange juice.  Measure out 1/4 cup of demerera sugar.

Reserve 1/3 of the liquid and 2 tbsp of the sugar.  This will coat your scones prior to cooking.

Over medium heat (in a cast iron pan), add the remaining butter /juice and sugar.  Bring to a rapid boil and simmer until thickened but not candied, about 2 to 3 minutes.  Remove from heat.

Remove the scones from the freezer and brush with the reserved butter/juice.  Sprinkle with the set aside sugar.

Bake for 30 minutes .  They will be lightly browned and the sugar will glisten on the top.  Cool for 10 minutes and drizzle with the orange caramel sauce.

Gluten Free Chocolate Chip Waffles

Posted by Michele at 8:50 AM 0 comments

In a mixing bowl, put together: 

2.5 cups of gluten free A. P. flour; 

1 tbsp baking powder; 

1.5 tsp baking soda; 

1.5 tsp salt; 

1/2 cup of sugar. 

Mix together in another bowl: 

1/2 cup of butter, melted and cooled; 

3 eggs; 1/2 cup of whole milk; 

3 cups of buttermilk. 

Mix in the wet into the dry, then add in: 

1 cup of mini chocolate chips. 

Let the batter rest and begin heating your waffle maker. Use approximately 1/3 a cup for traditional, thin waffles. Enjoy with butter and warm maple syrup!

Irish Soda Bread

Posted by Michele at 12:00 AM 0 comments

(originally found here)

My soda bread recipe hasn't changed much since I first started making it, but I've added a few helpers!  ☘ ♥ 🧒 👧 ♥ ☘

This year,  we used dates and raisins, and that seemed to be quite the hit!   Regardless what fruit you use, this is a perfect addition to every meal.

Preheat the oven to 375°F.

In a large bowl, mix together:
4 cups of (gluten free) A. P. Flour
1 cup of sugar
2 tsp of baking powder
1 tsp of baking soda
1 tsp of salt
1 cup of raisins 
1 cup of diced dates

Let your flour mixture sit while you melt:
1/2 cup (1 full stick) of butter
Let the butter cool but still remain warm.

Put a hole in the flour mixture and pour in:
2 cups of buttermilk
2 eggs
the melted butter from above. 


Use a spatula or wooden spoon to mix until sticky.   Dust with flour to make the dough formable.  Place on a greased cookie sheet in a circle.  Bake for 45 minutes or until cooked.  A crisp exterior will form, but the bread will spring to the touch.

(Keep in mind that the batter will spread out as it bakes.)

Let the bread sit for 5 minutes before removing to a cutting board.  Cool for an additional 10 minutes before slicing.  We love to cover it with Irish butter while it's still warm!  

Gluten Free Irish Soda Bread

Posted by Michele at 10:51 AM 0 comments

Nothing says Happy Saint Patrick's Day (or Happy St. Brigid's Day... or Happy St. Clare's Day... or, well, any day really!) like Irish Soda Bread (or, as it was known in my house, "bread").  Whether you make it as a bread to accompany dinner and go sans fruit or you make it the traditional way with dried fruit galore, there is nothing better than a slice of warm soda bread topped with a melting pat of butter... Yum!

Heat your oven to 375.

In a large bowl, mix together:
4 cups Gluten Free Flour (if you aren't GF, feel free to use regular All Purpose... My favorite GF is the Wegman's blend of AP.  It works like a dream.)
1 cup of sugar
2 tsp of baking powder
1 tsp of baking soda
1 tsp of salt
2 cups of dried fruit (raisins, cranberries, dates, currants.... whatever makes you happy!)

Let your flour mixture sit while you heat and melt
1/2 cup (1 full stick) of butter
Let the butter cool but still remain warm.

Put a whole in the flour mixture and pour in
2 cups of buttermilk
2 eggs
the melted butter from above
Use a spatula or wooden spoon to mix until sticky.   (At this point, because I rarely measure and sometimes add too much buttermilk- as if that is possible- I sprinkle in enough flour until the mixture is tacky.  It should be able to be taken out in large spoonfuls and make a pile on the cookie sheet, so not runny, but it can't be too stiff or "bread like" or it will cook up dry.)

This recipe allows me to make 2 rectangular piles and 2 circular piles, but you can make one big loaf or a bunch of small ones.  It's to you.  Pile the batter on a greased cookie sheet (it will spread out so keep that in mind if you are putting more than one loaf on a pan).

Bake at 375 for half an hour, then turn the heat off and let it sit for another 5 minutes before removing.  Cool on wax paper until you can slice and pick up a piece without burning your fingers, then lather on the butter and enjoy!

Gluten Free Southern Biscuits

Posted by Michele at 9:25 AM 0 comments

I've been gluten free since last March due to RA and one of the hardest things to replicate has been my mom's biscuits.  My GF and GF/DF incarnations have been so bad that I'd pretty much decided to just forgo biscuits forever, which, as a southern girl, is sad.  But, this morning, I gave it the old college try and... SUCCESS!!!  These are hands down the BEST southern biscuits this side of the Mason Dixie and the BEST GF ones I've ever had.  Peter said they didn't taste gluten free and I'll be making these often.  My only negative this round was that I need to roll them thicker to account for less rising but the texture was perfect and the taste was a Christmas miracle.

I made a dozen... These are the last two and won't make it til lunch. 

Ingredients: 

2 cups of GF AP flour (I've recently started using the Wegman's brand in lieu of making my own unless needed and it's great) 

2tsp baking powder

1tsp baking soda 

1tsp salt 

1.5tsp sugar

4tbsp very cold butter plus an extra 1tbsp

2tbsp solid coconut oil 

7/8c (or 3/4 cup plus 2tbsp) buttermilk 

Extra flour for rolling 

1. Heat oven to 425°.

2. Cut the 4tbsp cold butter and coconut oil into your dry ingredients with your hands until the flour mixture resembles course cornmeal. 

3.  Stir in your buttermilk with a wooden spoon. 

4.  Sprinkle flour on a counter or board and dump your dough, covering it with a thin layer of flour.  Flour your hands and press into a two inch layer.  

5.  Cut your biscuits by pressing down and NOT turning the cutter.  Place them on an ungreased cookie sheet.

6. Melt 1tbsp butter and brush it over the tops.

6.  Bake for 12 minutes.

Makes 6 biscuits.

Peanut Butter Cantaloupe Muffins

Posted by Michele at 3:11 PM 0 comments

This recipe was created by Bobby and I as a homeschool science class.  What better way to learn science and math than by creating and cooking different recipes!!

Preheat your oven to 325 degrees.

 First, make a cantaloupe puree by filling the blender about 2/3 way full with cantaloupe pieces.  We added a dash of water and then hit puree until it was liquid.  It will make approximately 2 cups of cantaloupe puree.

Mix the following together:
3 eggs
2/3 cup full fat Greek yogurt
1/2 cup coconut oil (at room temp/solid)
1 tbsp. vanilla

When that is blended well, add:
1 cup brown sugar
1 cup granulated sugar

Finally, add
2/3 cup (freshly made) crunchy peanut butter.  (We use fresh PB from our local Farmer's Market.)

In a different bowl, mix together:
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1tsp baking powder
1 tsp cinnamon

Alternate adding the flour with the cantaloupe to the sugar mixture, starting and ending with flour.  Then, set up your muffin tins with liners and pop those bad boys in the oven!

Bobby getting the muffin tins ready

This recipe made 36 muffins.  We topped half of them with a cinnamon sugar mixture and half with a pinch of Michele's Pumpkin Spice Granola for a taste of early fall! 

The muffins baked in a 325 degree oven for 25 minutes.  I'm happy to report they are moist and delicious!  A hint of peanut butter and that crisp sweetness of cantaloupe.  A definite success!!

Vegan Southern Biscuits

Posted by Michele at 9:30 AM 0 comments

This recipe was born because I couldn't find any shortening in the cabinet and Peter kept harassing me to use coconut oil instead...



Mix together 1 cup A.P. whole wheat flour, 1 cup A.P. bread flour,1/8 cup (white) sugar,  1/4 cup baking powder, 1 tsp baking soda, and 1 tsp salt.

Maya, my little sous chef, stirring together dry ingredients.

Cut in 4 tbsp. coconut butter/oil.  (I used 2 tbsp. Spectrum Coconut Oil (shelf stable) and 2 tbsp. Earth Balance Coconut Spread, which is a cold blend).  (I cut in with my fingers.)

Stir in 1 cup Non-dairy Probiotic Drink  (you could use a non-dairy buttermilk here.  I used Graindrops Original, a vegan/GF probiotic beverage.)

Mix together with a wooden spoon until sticky.  Turn out on a board with 1/3 cup flour and knead until flat.  Using a 3" biscuit cutter, you can make about a dozen thin biscuits or a half dozen traditional biscuits.  Place on a lightly greased cookie sheet and bake at 450 for 15-20 minutes. 

Mini Me with her coffee waiting for the biscuits to cook.

(I use a small oven and it took 17.)

The whole wheat flour gives them a nutty taste which I kind of like, and the coconut butter lends to a sweet, flaky texture.  All in all, a success!!!

Quick Black Raspberry Jam

Posted by Michele at 5:48 PM 0 comments

We picked up some black raspberries at the market today, so I turned them into an accompaniment for dinner tonight...and breakfast tomorrow!

Over medium-high heat, I combined 1 pint black raspberries  (washed) and cook until bubbly, mashing with a potato masher and stirring well.  I sprinkled in 2 tbsp. sugar  (we didn't want the jam too sweet) and cooked for 5 more minutes before adding 1tbsp corn starch.  I immediately removed from heat and began to \whisk vigorously for 2 minutes before canning it.  (No hot water, just the hot jam in the clean glass jar and putting it in fridge.  It only made 1 jar so I don't want to preserve it long term.)  By the time I went back to get it for dinner tonight, it was fully sealed and popped when opened.)

http://ourhappynuthouse.com/wp-content/uploads/2010/10/Black-Raspberry-Apple-Spread-400x306.jpg

Gluten Free Whole Grain Flour

Posted by Michele at 7:59 PM 0 comments

Mix the following ingredients together and use whenever you have a recipe calling for whole grain flour!

(Please note: I use grams for this recipe.  They are accurate and, especially when trying to mimic the properties of wheat based flours, the chemistry of the flour alternative is very important.)

80g coconut flour
75g teff flour
90g quinoa flour
115g almond flour
125g medium ground white cornmeal
65g stone ground white cornmeal
100g brown rice flour
50g hazelnut flour
25g cornstarch
275g white rice flour

http://www.52kitchenadventures.com/wp-content/uploads/2010/07/teff-flour.jpg

Gluten Free Sandwich Bread

Posted by Michele at 2:29 PM 0 comments

I went looking for gluten free sandwich bread that was easy enough to make with three kids (including one of which is perpetually on my hip) and found one here,

http://cdn.instructables.com/FGF/K3VJ/HEXSS06B/FGFK3VJHEXSS06B.MEDIUM.jpg

but didn't have all the ingredients... So here is the modification!

Mix 1.5 tbsp sugar in 1.5 cups of warm water. Whisk in 2 tbsp yeast and set aside.

Put 1 cup corn starch, 1 cup brown rice flour, 0.5 cup teff flour, 0.5 cup quinoa flour, 2 tsp salt, and 1 tbsp xantham gum in a mixing bowl and use the paddle attachment to mix well.

Add the yeast/water mixture and mix at low until well mixed.

Add 2 tbsp olive oil, 1 tsp apple cider vinegar, and 3 egg whites (room temp) to a bowl, then add it to the mixing bowl and mix on high for five minutes.

Spray a bread pan with oil and spoon the batter into the pan. Cover with a damp dishrag and let rise in a warm room until doubled, approximately 2 hours.

Bake in a preheated oven at 350 for 50 minutes.

Immediately, turn out onto a cutting board. Cool for 15 minutes. Slice and enjoy!

This bread has a nutty, whole grain taste. I will definitely make it again!!!!

EDIT: So, this bread is really only good the day you make it.  It tastes like a fermented vat by the next morning.... If you aren't going to eat the entire loaf on day 1... yeah, don't bother.  I'll keep working on this.

Apple Muffins

Posted by Michele at 11:35 AM 0 comments

1. Preheat oven to 350.  To prepare, dice 2 small-medium apples (I used pink ladies).  Also, mix 1tbsp ground flax with 3tbsp water, and put aside.

2. Mix together:  1.5c AP flour, .5c AP whole wheat flour, 1tsp baking powder, .5tsp baking soda, .5tsp salt.

3. In a mixing bowl, combine and mix on low until well combined: 1/4c plain Greek yogurt, 1/4c unsweetened applesauce, 2tbsp oil, 1 egg, flax mixture (from step #1), 1tbsp vanilla, 2/3c sugar.

4.  Mix in the diced apples (from step #1).

5.  Add the flour mixture to wet ingredients and blend on "stir" setting.  The dough will be very sticky.  Divide into 12 muffin tins.

6.  Mix together: 3tbsp brown sugar, 2tbsp hazelnut meal, 1tsp cinnamon, 1tbsp butter.  Mix with your fingers until crumbly (a cornmeal texture) and sprinkle evenly over each muffin.

7.  Bake at 350 degrees for 25 minutes.

Vegan, Gluten Free Goldfish Crackers

Posted by Michele at 2:33 PM 0 comments

A huge shout out of thanks to Chef Chloe, who originally crafted the vegan version of this recipe.  I make my own version of gluten free all purpose flour, but you could use one of the ready made versions.  Bob's Red Mill makes one that I've heard is good; I've also heard that the King Arthur's version works well.  Or, you can make your own!  (I have a lot of GF flours to work with, so mine is quite a 'whole grain' version, LOL)

The texture is not like a Pepperidge Farm Goldfish Cracker; it has more of a crumbly texture.  That being said, and even though the taste isn't perfect, Peter and I couldnt stop eating them.  (The kids?  They havent fallen in love with them like we have, but it's just one batch, so I'll keep working on it!).  From a shape standpoint, mine look more like spades, thanks to my little cookie cutters.

Vegan, Gluten Free "Goldfish" Crackers

In a food processor, mix together:
1 cup gluten free flour, tbsp nutritional yeast flakes (I use KAL), 4 shakes of minced onion (I'm guessing 1tbsp???), 1/4tsp garlic powder, 1/8tsp tumeric, 1tsp salt, 1/2tsp black pepper.

Pulse in, until crumbly:
5tbsp vegan butter (I use soy-free Earth Balance)

Add in:
3tbsp cold water

Pulse until dough forms.  Put the dough in the center of wax paper and use your hand to flatten it to an eighth of an inch or so. Cut out the shakes and place on a greased baking sheet.  Bake at 375 for 9 minutes.  You dont want the crackers to brown; they will be a light orange and have a sweet, buttery, cheesy, nutty flavor.

Scottish Apple Bread Pudding

Posted by Michele at 7:02 PM 0 comments

I am totally ripping off my own recipe for Irish Apple Bread Pudding with this sweeter version that I use Scotch in making.  So, try one, try both, love them all!

Scottish Apple Bread Pudding

In a large bowl, combine:
a full loaf of cinnamon raisin bread
1/2 cup mixed dried fruit (raisins, cranberries, blueberries, pomegranate)
4 large (jonagold) apples (peeled/cored/diced)

Over medium heat, melt 1/2 cup butter. Switch to low heat and whisk in 3/4 cup apple cider and 1.5 cups half and half (or light cream). Cook over low heat for 1 minute, whisking constantly. Whisk in 1/4 cup plain Greek yogurt, then one at a time, whisk in 4 eggs, making sure to whisk until completely combined after each addition. Whisk in 1/3 cup brown sugar. Slice open and scrape 1 vanilla bean, whisking to combine. Add 1 cinnamon stick and stir well. Cook on low heat for 3 minutes. Whisk. Up heat to medium-low and cook for 3 minutes. Whisk. Cook for 3 more minutes on medium-low. Whisk. Up heat to medium and cook for 3 minutes, whisking constantly. Add 1/3 cup Scotch and whisk well, removing from heat.

Pour your pudding mixture over the bread mixture and stir, mixing well. Pour the finished product into 2-3 8x8  baking dishes that you have greased with either cooking spray or some left over butter.

I froze 2 dishes and refidgerated one overnight, but I think you'd be fine baking right away, just as with the Irish version.  Bake for 50 minutes at 350.  Remove from the oven while you make the Scotch Caramel Sauce.

PER 8x8 PAN:
Prepare your ingredients in advance:
1/4 cup butter
1tbsp vanilla
1/2 cup white sugar
1/4 cup apple cider
1/4 cup Scotch
1 egg yolk

Straight to heat, melt the butter. Whisk in the vanilla until well combined then slowly pour in the sugar. Continue to whisk as you drizzle in the cider. Whisk until the sugar is completely dissolved; do NOT add the scotch prior to this step, as you will cook out all of the alcohol and some of the taste. Whisk in the scotch, then add the egg yolk, whisking vigorously for 3 minutes or until the sauce has thickened slightly. (If you've made the Irish version, the Scottish sauce is a bit thinner).

Vegan Banana Bread

Posted by Michele at 3:20 PM 0 comments

Originally posted here on March 11, 2012 as "Vegan Banana Bread"

I made this for the first time on Friday. During Lent, as I'd mentioned before, we are eating a vegan diet (instead of the simple "abstinence from meat" which we tend to practice regularly anyway). Part of that, in my book, is also a "no dessert" rule- even vegan ones! Peter was a bit bummed and in search of a sweet treat, so I popped out a loaf of this modification I made from the Veganomican's recipe (pg. 228). Here's mine! Enjoy (on a Friday of Lent or any other day of the week- like today)!

Vegan Banana Bread

Preheat the oven to 350 and grease a loaf pan.

In a mixing bowl, toss together:
3 large bananas, mushed (the kids love this part!)
1/4 cup applesauce (made some today with local Kiku apples-DELICIOUS!)
1/4 cup canola oil
1/4 cup white sugar
1/4 cup brown sugar
2 tbsp molasses

Blend together on medium-low until well combined.

Stop and add:
1 1/4 cup A.P. flour
3/4 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

Blend together on low until just combined. Use a spoon/spatula if more is needed, to avoid creating too much gluten, but I find just blending for 30-45 seconds does the trick!

Spoon (or use your hand to get) out into your greased loaf pan. Bake at 350 for 50 minutes or so until done.

Gluten Free Dried Fruit Muffins

Posted by Michele at 3:39 PM 0 comments

Originally posted here on May 28, 2011 as "Oh MY Muffins..."

So, Peter decided on homemade muffins for breakfast. But... What to make! I decided I wanted to try something new... and something gluten free (May is gluten free awareness month). And these bad boys that I've crafted in my kitchen this morning? FREAKING DELICIOUS. LOVE THEM. Will be making these again... and again... and again.

Whether you like them with just the fruit or with tossing some chocolate in them, they are the best muffins- gluten free or otherwise- that I've ever made. I'm in heaven. Pass the muffin tray, please!

Gluten Free Dried Fruit Muffins
300g homemade whole grain gluten free flour mix (see below)
1/2 tsp baking soda
1/4 tsp baking powder
100g Splenda brown sugar mixture (or 50g brown sugar and 50g Splenda)
50g melted salted butter
50g mashed banana
80g buckwheat (or other favorite) honey
250g buttermilk (or 250g whole milk plus 1tbsp lemon juice, mixed together and left to stand for 5 minutes)
2 eggs
50g unsweetened almond milk
20g dried blueberries
20g dried pomegranate seeds
20g dried cranberries
28g sliced almonds

homemade whole grain gluten free flour
-50g coconut flour
-50g hazelnut flour
-100g white, stoneground cornmeal
-150g teff flour
-150g white rice flour
Mix togther and use as a whole grain flour mixture


Mix the flour, baking soda, baking powder, and sugar together. In another bowl, add the butter, banana, eggs, honey and milks. Mix the wet ingredients into the dry, then stir in the dried fruit. Fill muffin tins 3/4 way full (they dont rise a lot) and cook at 350 for 23-25 minutes.

(I make my first batch, then add the 48g of chocolate chunk pieces into the remaining batter and make those on round 2.)

Makes 19 muffins:
195c per muffin/ 230c per chocolate chunk muffin

(a shout out to the Gluten Free Girl, for her basic GF muffin assistance)

Irish Soda Bread

Posted by Michele at 3:42 PM 0 comments

Originally posted here on March 17, 2011 as "Happy St. Patrick's Day 2011"

Irish Soda Bread

Turn your oven to 375 degrees.

Stir together:

1 2/3c all purpose flour

2tbsp sugar

1tsp baking powder

1/2tsp baking soda

1/2tsp salt

Then add:

1 cup dried currants

In a measuring cup, mix together

2/3 cup buttermilk

1/4 cup melted butter

1 large egg

Add your wet ingredients to your dry ingredients, stirring until combined. Make a bread ball and place it on a well greased baking sheet. Cut a cross in the top of the bread. Bake for 40 minutes, or until done. Serve with Irish (or my favorite- Icelandic!) butter.

My loaf from this morning, 3/17/11