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Banana Chocolate Chip and Walnut Muffins

Once again I let some bananas go past their prime. That is why we have muffins today. Muffins with chocolate chips and walnuts, and they smell amazing right now. I am trying really hard to ignore the smell, but I can see them baking in the oven right this moment and I am losing this battle.

Just took the muffins out of the oven and they look beautiful. Hurry and cool off, please.

This is a simple recipe. You have wet ingredients and dry ingredients, and then you combine the two together. Voila, you now have a wonderful muffin batter.

Dry Ingredients:

  • 2 c GF all-purpose Flour Blend
  • 1 tsp xanthan gum
  • 1 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 c maple sugar
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, grated
  • 1/8 tsp ginger, ground

Combine all dry ingredients and whisk until well combinedDSC_0041 47Wet Ingredients:

  • 4 bananas, mashed yet still chunky
  • 1/3 c applesauce, unsweetened
  • 1/4 c almond milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Combine all wet ingredients and stir until well combined.

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Mix-ins:

  • 1 c chocolate chips
  • 1 c walnuts, chopped

Stir in mix-ins into dry ingredients. Stir until mix-ins are covered with the flour mixture. This helps the mix-ins from sinking to the bottom of the muffins.

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Preheat oven to 350 degrees.

Add wet ingredients to the dry and fold until it is well mixed.

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Spoon into greased wells of a muffin tin.

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Bake for 25-30 minutes.

Remove from oven and let muffin rest for about 10 minutes before removing from muffin tin.

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Continue to cool on wire rack, if you can. That did not happen in my house.

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Share. Eat. Enjoy.

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GF Drop Biscuits – Vegan

These biscuits have been on my list to make for weeks. Finally, I have gotten these biscuits checked off my list of wants. Biscuits can be tricky, especially when you are making gluten-free and vegan biscuits all in one wonderful bite.

There are a couple of things you have to do when you bake gluten-free vegan. Make sure you let the liquid absorb into the flour. Gluten-free flour can be gritty if you do not do this step. I think you get the message. Let the dough rest in the refrigerator and do its thing.

I made the batter/dough in the mid-afternoon and let it set in the refrigerator until it was time to make dinner. This also help the dough thicken up. I cannot say it enough, do not be in a hurry and skip this step or you will be sorely disappointed.

The second important thing to do is bake your biscuits double panned. What do I mean about this? Place one sheet pan into another. This adds a buffer to the sheet pan with the biscuits on it and keeps the bottom of the biscuits from burning. Yes, this is very important. No one wants burnt biscuits – Ugh, Yuck!

Dry Ingredients:

  • 2 c GF all-purpose flour blend
  • 2 tsp baking powder
  • 1 tsp vegan sugar
  • 1 tsp xanthan gum
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 8 tbsp earth balance vegan margarine

Note: I know that earth balance is not a dry ingredient, but it gets cut into the dry ingredients. That is why it is including with the dry ingredients.

Whisk together dry ingredients (except earth balance) in a large bowl.

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Now is the time to cut in the vegan butter. (I like to use a pastry blender.) The flour should resemble the size of peas.

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Wet Ingredients:

  • 1 c oat milk
  • 1 tbsp lemon juice

Mix in oat milk and lemon juice into the flour mixture until all of the mixture is wet.

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Set aside in the refrigerator for at least 60 minutes, or longer, the longer the better.

Preheat oven to 475 degrees.

Line sheet pan with parchment paper or a silicone mat. Place lined sheet pan into another sheet pan.

Drop 1/3 c scoops of dough/batter onto prepared sheet pan, about 1 1/2- inches apart.

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Bake until tops are golden, 14-16 minutes, rotating the sheet pan halfway through baking time.

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Remove from sheet pan and let cool on wire rack for about 5 minutes.

Serve. Eat. Enjoy. Let your health start in the kitchen.

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Banana Chocolate Chip and Walnut Bread

I started baking when I was 9 years old. That was many, many years ago, and I am not saying how long ago. That is my secret. I love the way the house smells when there is something in the oven. The wafts of smells is heavenly.

Recently I made banana bread with walnuts. Today I decided I wanted some chocolate in my banana bread. It is probably because I made some banana chocolate chip muffins not long ago. Now that I think about it, I use my oven almost everyday. Does anyone else do this too?

Dry Ingredients:

  • 2 c GF All-purpose flour blend
  • 3/4 c organic sugar
  • 1 tsp xanthan gum
  • 3/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground

Whisk together all dry ingredients.

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Stir-in:

  • 1 c semi-sweet chocolate chips
  • 1/2 c walnuts, chopped

Stir in chocolate chips and walnuts into the dry ingredients.

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Wet Ingredients:

  • 4 ripe bananas, peeled
  • 6 tbsp applesauce
  • 1/3 c almond milk yogurt
  • 2 tsp vanilla extract

Break up bananas in a stand mixer using the paddle attachment. Add applesauce, yogurt and vanilla. Mix until ingredients are combined and bananas still have some chunks in the wet ingredients.

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Stir in wet ingredients to the dry ingredients. Mix until batter is combined.

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Preheat oven to 350 degrees. Grease 8×4 loaf pan.

Spoon batter into prepared loaf pan.

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Bake for about 60 minutes. Turn loaf pan after 30 minutes. Bread is done when the top is firm and golden, a toothpick will come out clean.

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Remove bread from oven and let cool for 10 minutes . turn bread out of loaf pan and let cool completely on a wire rack.

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Share. Eat. Enjoy.

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GF Blueberry Muffins – Vegan

I am learning how to make muffins all over again. Because now they are gluten-free and vegan. It is a learning curve, each type, whether gluten-free or vegan each have their own set of challenges. You first have to have the right blend of flours for gluten-free muffins, and then you need different kinds of leaveners and binders for vegan muffins. When you combine the two it can be rather tricky. However, I like a challenge when it comes to baking or cooking.

These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty.  The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.

By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.

Dry Ingredients:

  • 2 2/3c GF All-purpose Flour Blend
  • 1 c organic sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp Himalayn salt
  • 1 1/4 tsp xanthan gum

Preheat oven to 425 degrees. Grease muffin wells. Set aside

Whisk together dry ingredients in a large bowl.

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Stir-ins:

  • 2 c blueberries (1 cup is just not enough)

Stir blueberries into dry ingredients.

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Wet Ingredients:

  • 1 c almond milk yogurt, plain
  • 2/3 c oat milk
  • 7 tbsp apple sauce
  • 1 tsp vanilla extract

Whisk together all wet ingredients in a separate bowl.

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Stir in wet ingredients into dry ingredients until all dry ingredients are wet.

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Aquafaba Whip:

  • 3 tbsp aquafaba liquid
  • 1/2 tsp cream of tartar

In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.

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Whip aquafaba until you have stiff peaks.

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Fold whipped aquafaba into batter by thirds.

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Spoon batter into prepared muffin wells.

Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.

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Share. Eat. Enjoy.

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Note: Because there is 2 c of blueberries the batter makes 6 bakery size (6 well tin) and 3 home size muffins (12 well tin).

 

 

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GF Banana Bread – Vegan

I know there are thousands of banana bread recipes out in the world wide web and books, but be honest they are not necessarily worth making twice, or they have ingredients that are not actually the best for you.

Since the beginning of the year I have been making more Whole Food Plant Based foods (WFPB). It started as an experiment to see how I would feel. How I felt totally surprised me.

I thought I would feel a little tired and sluggish, yet I felt incredibly energetic. My digestive issues dissipated. It has been about 4 weeks and I cannot believe the difference in my overall everyday living.

This is why you might have noticed a difference in the recipes on my blog. I have been doing a lot more testing on recipes. It has been a learning curve because traditional ingredients or methods do not necessarily work well for WFPB eating. Because my kitchen is one of my happy places I have relished this new adventure.

This Banana Bread fits all the checkmarks for WFPB and tastes amazing too. Make sure to follow my blog so you do not miss out on any new healthful recipes. Now, to that bread.

Dry Ingredients:

  • 2 c GF All-purpose Flour Blend
  • 3/4 c organic sugar
  • 1 tsp xanthan gum
  • 3/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground

Preheat oven to 350 degrees. Grease 4 1/2 x 8 inch loaf pan.

In a large bowl whisk together all the dry ingredients.

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Mix-in:

  • 1/2 c walnuts, chopped

Stir in walnuts into dry ingredients. Set aside dry ingredients mixture.

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Wet Ingredients:

  • 3 large bananas, ripe but firm, peeled
  • 6 tbsp applesauce, unsweetened
  • 1/3 c almond milk yogurt ( I like Kite Hill)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract

Add bananas to a stand mixer. Beat bananas until broken up and they are half chunky and half creamy. This only takes about 60 seconds.

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Add remaining wet ingredients and mix for about 30-60 seconds. You should still have some banana chunks.

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Add dry ingredients to wet mixture and mix for about 30 seconds. Finish mixing by hand.

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Spoon batter into prepared 4 1/2 x 8 loaf pan.

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Bake for 60 minutes. Turn loaf halfway through baking time.

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Gluten-free Rustic Herb Bread

I used to make a Rustic Italian Herb Bread when I was eating gluten. Needless to say it has been a long time since I have made that bread. When I would make bread from scratch I would even grind my own flour with a grain grinder. I bought my wheat kernels from a co-op by 50 pound buckets. You can probably tell I took making my own bread seriously. I had people buy my homemade wheat bread from me. It was that good. However, when I figured out what was causing my digestive distress my bread baking days were over. I am pretty excited about making this new version of Rustic Herb Bread that is gluten free.

Baking gluten free bread is different from baking with gluten. I am still learning and experimenting with recipes. Don’t forget to follow my blog to see what new recipes that I have for you. I will always strive to bring you the best and most delicious gluten free recipes in the blogosphere.

Yeast Mixture:

  • 3/4 c warm water (110 degrees)
  • 2 1/4 tsp yeast, rapid rising
  • 2 tbsp honey

Mix together and set aside. Let the yeast do its work.

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Dry Mixture:

  • 1 1/2 c millet flour
  • 1 c tapioca flour
  • 2 tsp xanthan gum
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tbsp Italian seasoning

Whisk together dry ingredients. Set aside.

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Wet Mixture:

  • 3 large eggs, beaten
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar

Whisk together wet ingredients.

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Using a stand mixer with the paddle attachment, combine wet ingredients with the dry ingredients. Slowly add the yeast mixture to the combined dry and wet ingredients. Make sure it is well combined.

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Use an 8 or 9 – inch pie pan. Line with parchment paper. Spray with oil. Spoon dough into pan. Cover with an oiled piece of plastic wrap. This is necessary to keep the dough from sticking. I also drape a light weight tea towel over the bread dough.

Let rise until dough has doubled in volume.

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Bake until bread sounds hollow and is golden brown, about 35- 45 minutes. Cover with foil if the bread is starting to brown  too quickly.

Remove from pie pan and let bread cool completely.

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Note: Do not open oven door during the first 20 minutes. It can disrupt the bake-rise process of the bread by letting heat out.

 

 

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Carrot Cake Donuts

I started out going to make a carrot cake, but then I thought I haven’t made donuts in months. Then I thought, Carrot Cake Donuts sounds pretty good. So here we are making Carrot Cake Donuts.

They are cooling as I write this post and I can hardly wait to have one. So when you see a picture with a bite taken out you know that is a real bite.

I have always liked carrot cake. It has a vegetable in it, so it has to be good for you, right?? They are gluten free and vegan. Also, there is no refined sugars. These donuts are packed with flavor and none of the bad stuff.

This batter is made entirely in the food processor.

  • 1 1/2 c unsweetened vanilla almond milk
  • 4 1/2 oz whole dates, pitted, chopped
  • 1/2 c applesauce, unsweetened
  • 1 tsp vanilla
  • 1 3/4 c  GF oat flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 c carrots, finely shredded
  • 1/2 c walnuts, chopped

In the food processor add milk, dates, banana and vanilla. Pulse a few times to break up the dates. Let ingredients set for about 15 minutes to let the dates soften.

Preheat oven to 350 degrees.

Add oat flour, baking powder, cinnamon, baking soda, nutmeg, ginger and carrots. blend until completely mixed and carrots are in small pieces. Add walnuts and pulse until the walnuts are broken up.

Spoon batter into a ziplock bag. Squeeze out air and snip the end of the bag so that you can pipe the batter into a donut pan.

Tip: If you are using a silicone pan, place the silicone pan onto a sheet pan. Then pipe batter into donut rings. This make s it much easier to work with the donut pan.

Bake for 25-30 minutes. Let cool inside the donut pan. They will probably break apart if you try to remove them sooner. Turn donuts out onto board/platter (whatever is large enough).

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You can eat them plain or ice with your favorite icing.

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Share. Eat. Enjoy.

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Homemade Seasoned GF Croutons

I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.

For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.

I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.

You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.

Preheat oven to 400 degrees.

Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.

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Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.

Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.

Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.

Enjoy.

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GF Sandwich Bread

Here is a different version of GF Sandwich Bread. This particular version calls for ground millet and tapioca flour combination. I used my spice grinder to make the millet flour. The recipe has no corn, dairy, soy or refined sugar. It does have xanthan gum which is necessary to give the elasticity for rising, without xanthin the bread would crumble and break apart.

So far I think this is my favorite. You won’t even know that it is gluten free. Well, that is what my husband said. that is two thumbs up. It has the perfect texture and bite of traditional bread.

Yeast Mixture:

  • 3/4 c water (110 degrees)
  • 2 1/4 tsp rapid rise yeast
  • 2 tbsp honey

Dry Mixture:

  • 1 1/2 c millet flour
  • 1 c tapioca starch
  • 2 tsp xanthan gum
  • 1 tsp sea salt
  • 1/2 tsp baking powder

Wet Mixture:

  • 3 large eggs, beaten
  • 2 tbsp avocado oil
  • 1 tsp apple cider vinegar

Grease a 8 1/2 x 4 1/2 loaf pan. Set aside.

Whisk together yeast, honey and water in a measuring cup. Set aside and let the yeast do its thing. This takes about 5 minutes.

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In a large bowl (using a stand mixer) whisk millet flour, tapioca, coconut sugar, sea salt and baking powder.

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In a separate bowl whisk together eggs, avocado oil and apple cider vinegar.

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Change out whisk attachment to the paddle attachment. Starting on a low speed add yeast mixture and wet mixture to the dry ingredients. Increase speed to medium and mix dough until it is well blended. Dough will be thin.

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Pour dough into prepared loaf pan.

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Spray plastic wrap with cooking spray. This will ensure the plastic wrap does not stick to the dough as it rises. Loosely cover dough with plastic wrap. I also draped a light towel over the plastic wrapped loaf pan.

Let dough rise until it has doubled in size.

Preheat oven to 350 degrees. Remove plastic wrap from loaf pan.

Bake until bread sounds hollow and is golden brown, about 45 minutes. If you notice that the bread is getting too brown cover the top of the bread with piece of aluminum foil.

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Remove from oven, and let loaf pan cool on wire rack for about 5 minutes.

Turn loaf out onto cooling rack. Let bread cool completely.

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Slice bread with serrated knife.

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Serve. Eat. Enjoy.

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GF Classic Sandwich Bread

To start off my new year I made a loaf of gluten-free sandwich bread. I have been experimenting with gluten-free flour blends, other than my paleo all-purpose flour. I used the GF Flour blend that I posted sometime last year for this bread. This bread reminded me of the wheat bread I used to make with my fresh ground wheat. I was pretty excited about making this loaf and making a sandwich. I can hardly remember when I made fresh bread it has been so long.

I know it must seem silly to be excited about making a sandwich, but you have no idea how long it has been since I have had a sandwich. I just cannot bring myself to spend $5+ for a small loaf of bread that is sold out of the freezer section in the grocery store. I am not that desperate. Besides, this recipe was worth the wait.

Notes: This recipe does have powdered milk. You can leave it out, however, the bread will not get a golden brown crust.

For the oat flour you can run gluten-free rolled oats in a spice grinder to make the flour. That is what I did.

  • 2 c warm water (110 degrees)
  • 2 large eggs
  • 2 tbsp butter, melted
  • 3c + 2 tbsp GF Flour Blend
  • 1 1/3 c oat flour
  • 1/2 c nonfat milk powder
  • 2 tbsp coconut sugar
  • 1 1/4 tsp instant or rapid rise yeast
  • 2 tsp baking powder
  • 1 1/2 tsp sea salt

Lightly grease a 8 1/2 x 4 1/2 -inch laf pan. Set aside

In a large bowl combine water, eggs, and butter. Whisk until well combined.

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In a separate bowl combined GF flour blend, oat flour, nonfat milk, coconut sugar, yeast, baking powder and salt. Whisk ingredients until well combined. (I used a stand mixer with the whisk attachment.) Change out the whisk attachment to the paddle attachment.

Slowly pour in the liquid ingredients into the dry ingredients with the mixer on a low speed. Slowly increase the speed and mix the dough until it resembles cookies dough. The dough will be stiff.

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With wet hands press the dough into the loaf pan. Spray the dough with water.

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Form a collar with aluminum foil around the loaf pan, with at least 1-inch above the rim of the loaf pan.

Loosely cover the loaf pan with plastic wrap. (I also draped a light weight towel over the plastic wrapped loaf pan.) Let dough rise to at least 1/2- inch above the rim of the loaf pan.

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Preheat oven to 350 degrees. Remove plastic wrap from loaf pan. Bake for 55-60 minutes, until the dough sounds hollow and has a golden crust.

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Remove from oven and place on a cooling rack for about 5 minutes. Turn out the loaf of bread onto the cooling rack and let it set until it is completely cooled.

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