Chai Latte Banana Muffincakes

Do you love chai lattes as much as I do? I guess you probably can't answer that without knowing the exact amount that I love chai lattes. The only way I can quantify it is to simply say that I love them a lot. As in...a LOT a lot.

So I decided to spice up (ha) my regular banana bread recipe and call them chai muffincakes instead, since they're based on a muffin recipe but iced like a cupcake. If you leave off the icing, they're really just muffins and can be eaten with relatively less guilt for breakfast. (Not that I'd judge ANYONE for eating the iced version at any time of day....just saying.) But it's always fun to dress up baked goods, and the chai icing rounds out the chai latte flavor so nicely.

I made these pretty potently chai-spice-filled, but of course everyone's palate is different - so feel free to adjust the spices to your own taste. And they were so divine. One of my friends joked after gobbling his down that he felt like unhinging his jaw so he could just eat it all in one huge chai-filled bite. In what was probably very lucky for his overall digestion, that did not happen. But that should speak for itself and should tell you how wonderful these were!

Chai Latte Banana Muffincakes
Makes 12

For muffincakes:


1/4 cup olive oil
1/4 cup applesauce
1 cup sugar
2 eggs, beaten
3 ripe bananas, mashed well
1 1/2 tsp. vanilla extract (make sure it's gluten-free!)
1/3 cup sorghum flour
1/3 cup chestnut flour (can substitute sorghum flour if desired)
2/3 cup white rice flour
2/3 cup potato starch
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. xanthan gum
1/2 tsp. sea salt
1 1/2 tsp. ground cinnamon
1 tsp. ground pepper (more or less to taste)
1 tsp. ground cloves
1 tsp. ground cardamom
2 - 3 tbsp. non-dairy milk

For icing:
1 8-oz package non-dairy cream cheese substitute
1/4 cup Earth Balance Buttery Spread
1 cup powdered sugar (you can add more if need be)
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. ground pepper
1 tsp. ground cloves
1 tsp. ground cardamom

**I recommend making the icing first so you can chill it in the fridge while you make the muffincakes.

Preheat the oven to 350 F.  Line a muffin pan with paper liners.

Combine the olive oil, applesauce, and sugar.  Beat in the eggs, and then the mashed bananas until the batter is fairly smooth (your odd chunk of banana or applesauce is fine).  Add the vanilla extract and stir to blend.  You can beat with a handmixer, but it works just fine if you mix by hand, too!

In a separate bowl, measure the gluten-free flours and mix them together with the baking powder, baking soda, xanthan gum, salt, cinnamon, pepper, cloves, and cardadmom until well-blended.  Add about one quarter of the flour mixture at a time to the wet ingredients, stirring well each time.  Finally, add 2 - 3 tablespoons of non-dairy milk (I used So Delicious Almond Plus Milk) and mix well.

Pour the batter into the lined muffin pan and place in the oven immediately.  Bake for about 18 - 22 minutes. When a toothpick or knife comes out of the tallest part of the muffin clean, it's done! Remove to a wire rack and cool completely.

When the cupcakes are completely cooled, slather them with Chai Latte "Cream Cheese" Icing (see below). Eat them! Store in the fridge (because of the icing) but let warm to room temperature before serving, if possible; they'll be much softer and enjoyable.

Chai Latte "Cream Cheese" Icing

Cream the faux cream cheese and butter together with an electric mixer. Add the vanilla extract and mix well. Add the powdered sugar in small batches, mixing well. Finally, add the spices and adjust them to your own taste.

Chill in the fridge for about 30 minutes before using. Store any leftover icing in the fridge.

Chocolate Coconut or Cinnamon-Glazed Vanilla Mini Cake Donuts

Mmmm, donuts.  How long has it been since you've had a donut?  I had to really think about that question.  Before this summer, it had been at least as long as I've known I have celiac (roughly 3.5 years), if not longer.

But now, armed with my Norpro donut pans (a birthday gift from my sister!), donuts are back in my life.  We've had a happy reunion.  Which is part of why I was so excited about this month's Gluten-free Ratio Rally assignment: donuts and fritters.

Now, I know that everyone loves a good, traditional, fried donut.  Who couldn't love them?  I thought about going that route.  But I wanted to take this opportunity to make some awesome, slightly healthier baked donuts.  The ratio I came up with for cake donuts was 2 parts flour: 1 part liquid: 1 egg.  The amount of fat used was so negligible that it doesn't even warrant a place in the ratio - it was 2 teaspoons for the entire batch!  Instead of non-dairy milk, I used cranberry juice as the liquid base in these.  For me, this ratio created a donut that held together and didn't crumble in my hands, and had a slightly dry crumb that was perfect for absorbing the glaze I slathered all over it.

I experimented with several different glazes for the donuts - I tried vanilla, plain chocolate, chocolate coconut, orange (which ended up tasting like a gumdrop - no, thanks), powdered sugar cinnamon, and cinnamon glaze.  I think I can safely recommend any of the above, with the exception of the orange (unless that's your thing, in which case, go crazy!).  But in the end, my two favorites were the cinnamon and chocolate coconut glazes.  A little tip - these are fabulous if you freeze them once they're glazed.  The chocolate ones reminded me of those chocolate Entenmann's donuts, which I used to love. I brought both versions into work, and everyone loved them - especially the chocolate ones.  "Phenomenal" and "out of this world" were used to describe the flavor

Our host this month was Meg of Gluten-free Boulangerie.  Check out her blog for her recipe for Old Fashioned Raised and Cake Doughnuts, and for a list of all of the other amazing recipes from the other blogger participants. You can also look below my recipe at the bottom for the list of all the other bloggers and recipes in the Ratio Rally this month. 

So say yes to donuts!  Check out what happens when a group of creative bloggers put their minds to something.  Beautiful - and delicious - things result.

Chocolate Coconut or Cinnamon-Glazed Vanilla Mini Cake Donuts
Makes about 18 mini donuts or 10 regular donuts

5 oz. / 1 cup gluten-free flour blend (I used 1/2 cup potato starch, 1/4 cup sorghum, and 1/4 cup brown rice flour)
2.5 oz. white sugar (~1/4 cup + 2 tbsp.)
1 tsp. baking powder
1/2 tsp. salt
2 tsp. Earth Balance Buttery Spread, melted
1 egg
2.5 oz. cranberry juice (~1/4 cup + 2 tbsp.)
1 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. nutmeg

For the chocolate coconut glaze:
1 cup powdered sugar
3 - 4 tbsp. cocoa powder
1 tsp. vanilla
1/2 - 1 tsp. coconut extract (to your own taste)
1 - 3 tbsp. hot water

For cinnamon glaze:
1 cup powdered sugar
1 1/2 tsp. vanilla
 2 - 4 tbsp. hot water
1/4 - 1/2 tsp. ground cinnamon

Preheat the oven to 325 F.  Spray two mini donut pans or two regular donut pans with cooking spray.

Combine the dry ingredients first and mix well.  In a separate bowl, combine the wet ingredients, mix together, and then add to the dry ingredients.  Stir to combine, making sure there are no patches of dry flour.

Place the donut dough into a plastic baggie and cut a hole in one corner (this is your makeshift pastry bag).  Pipe the dough into each donut tray, filling it about 2/3 of the way full.

If you are making mini donuts, bake for about 6 - 8 minutes, or just until they spring back when you touch them.  For regular donuts, bake for about 8 - 9 minutes.

Remove from the oven and leave in the donut pans for about 2 - 3 minutes to allow them to firm up.  When they're firm enough not to fall apart, gently remove them from the donut pans and place on a wire rack to cool.

Make whichever glaze your heart desires, preferably in a wide, flat bowl.  Drench each donut in glaze, rolling it around to ensure that all sides are covered.  Place each newly glazed donut on a plate or tray and place in freezer until glaze is frozen.  Then you can remove them from the tray and store them in tupperware - but it's still a good idea to place a sheet of wax paper between each layer of them.

Store in the freezer or fridge until ready to serve. The chocolate donuts tasted best frozen, but the cinnamon ones are equally good frozen or refrigerated.

Here's a list of all the other amazing bloggers and their recipes for donuts or fritters!

Britt of GF in the City | Blueberry Fritters

Brooke of B and the Boy! | Apricot Fritters

Caleigh of Gluten Free[k] | Beetroot Fritters

Caneel of Mama Me Gluten Free | Thai Fried Bananas

Charissa of Zest Bakery | Picarones (Sweet Potato & Pumpkin Fritters)
Claire of Gluten Freedom | Chocolate Coconut or Cinnamon-Glazed Vanilla Cake Doughnuts
Gretchen of Kumquat | Peach Cider Doughnuts
Jean of Gluten-Free Doctor Recipes | Cinnamon Apple Fritters
Jeanette of Jeanette's Healthy Living | Pumpkin Spice Doughnuts
Jenn of Jenn Cuisine | Mini Raspberry Doughnut Cakes
Lisa of Gluten Free Canteen | Apple Butter Maple Syrup Doughnuts
Mary Fran of Frannycakes | Raspberries and Cream Doughnuts
Mrs. R of Honey From Flinty Rocks | Jelly Doughnuts
Pete & Kelli of No Gluten, No Problem | Jelly Doughnut Holes
Rachel of The Crispy Cook | Chocolate Doughnuts with Chocolate Glaze
Silvana of Silvana's Kitchen | Vanilla-Glazed Chocolate Chip Doughnuts
Shauna of Gluten-Free Girl | Glazed Yeast Doughnuts
Tara of A Baking Life | Brioche Doughnuts with Italian Plum Jam
T.R. of No One Likes Crumbley Cookies | Sweet Pepper and Pancetta Fritters

No Bake Chex Mix Granola Bars

I've had a couple of attempts at granola bars recently, mainly because they can get so expensive to buy at the store.  So far, mine have mostly turned into granola because they just won't flippin' stay together long enough to be called bars. 

I won't claim that these are the sturdiest of bars.  But as you can see, they stayed in the shape of bars long enough to be photographed.  So that's something.  They actually stayed bars all day, especially if they were in the fridge.  I don't think they'd necessarily survive a long hike in a backpack (at least, not without some serious tupperware protection), but they have definite potential for someone who is looking for bars for light use. I know I'll be making them again.

And they are really, really tasty.  A friend of mine had sent me a link for Grain-free Granola Bars, and I thought, why not?  It fits in with my general pursuit of bars at the moment.  But I'm not grain-free, nor did I want to rely solely on nuts for my bars.  So I adapted it and added some finely ground-up honey nut chex, and more honey than what was originally called for.  I also studded mine with some crushed chocolate chips because.....well, I don't have a reason, actually.  Because chocolate is never a bad thing to add. 

If you want a stickier bar, feel free to add more honey, or maybe some agave nectar or maple syrup.  Experiment with your own favorite combination of nuts, seeds, and dried fruit.  Go with Cinnamon Chex instead of Honey Nut.  Make these your own!

No Bake Chex Mix Granola Bars (Adapted from "Grain-free Granola Bars" on the Joyful Abode blog)
Makes one 8 x 8 pan of granola bars (about 15 small bars)
*You can double this recipe for thicker bars, or for a 9 x 13 pan.

1 cup Honey Nut Chex, ground finely
1/4 cup almond meal
3/4 cup roasted sunflower seeds, ground finely (but not into a paste/butter!)
2 - 3 tbsp. of combination of flax seeds, chia seeds, and sesame seeds, ground up finely
1 tsp. salt
1 cup unsweetened shredded coconut (I used Let's Go Organic 40% Reduced Fat)
1/2 cup dried cranberries (or your favorite dried fruit)
1/2 cup honey
2 tbsp. coconut oil (substitute another oil or butter if you don't have it)
1 tsp. vanilla
1/2 - 1 tsp. cinnamon
1/2 - 1 cup semi-sweet chocolate chips (optional)

Don't preheat the oven.  They're no-bake - yay!

Line an 8 x 8 pan with a sheet of wax paper (believe me, you'll want to have that paper there or you'll never get these out of the pan whole).

In a large bowl, combine the ground chex, almond meal, ground sunflower seeds, salt, ground flax, chia, and sesame seeds, dried cranberries, and the shredded coconut.

In a small saucepan, heat combine the honey, coconut oil, vanilla, and cinnamon.  Heat over low-medium heat until melted and it starts to bubble.  Pour over the dry mixture and stir well to coat.

Pour it into the pan and if desired, sprinkle the chocolate chips over the mixture (they might melt a little if it's still warm from the honey/coconut oil).  Using another piece of wax paper, press it really hard into the pan.  Like, really hard.  Remember, you want these to become bars!

Refrigerate for at least 4 hours or overnight.  When ready to eat, remove the wax paper from the pan and cut into bars.  Store in the fridge so they stay in bar form.

Ratio Rally: Strawberry Banana Scones with Lemon-Almond Glaze

What do you think of when you hear the word "scones"?  I think of tea.  Proper English teas, with tiny cucumber sandwiches and fancy tiered trays of desserts and small porcelain cups.  I think of raised pinky fingers.

This month, the Gluten-free Ratio Rally took on scones.

It's hard to find a universal ratio for scones.  Michael Ruhlman doesn't lay out a ratio for them.  He gives one for biscuits, but while scones are related, they're really somewhere in their own separate domain.  You can see the family resemblance.  A similar profile; a familiar crumb.  But they have their own thing going on.  They're independent.

So this month was particularly challenging, because not only was I trying to find the right combination of flavors, but I was also trying to find the right ratio at the same time.  To complicate matters, there are different kinds of scones as well - classic scones, cream scones, drop scones....  It's almost enough to make you throw in the towel and just make a cake or cookies instead.  Almost.

I hope it goes without saying that I had my fair share of baking failures this month.  Some were too liquidy, while others were too dry.  (I realize that it's starting to sound like the scones version of Goldilocks and the Three Bears, but seriously, the consistency was really tough!)  The first batch that actually tasted good turned out to be more like a cake than a scone.  Delicious, yes.  But scones they were not.

But finally came a version that I could dust with flour and pat out into rounds.  I could cut it into pieces and move those pieces to a baking sheet without them falling apart.  And they baked up into wonderful scones which, especially when paired with the lemon-almond glaze, tasted pretty heavenly.  They were dry enough to be, well, scones and crumble apart, but moist enough to actually stay together.  The ratio of flour : liquid : egg : fat I ended up with was 2.5 : 1 : 0.5 : 1.  Kind of a strange ratio, but there it is all the same.

I think it's important to note that the strawberry flavor may not come through very strongly if you don't add the chopped strawberries to the batter.  If you don't want to add them for some reason, I'd add a bit of strawberry extract to make sure that it gets its fair share of the limelight.  Also, I did add chocolate chips to some of these to test out the flavor.  They were really good, although I sort of had the feeling that they were standing between the lemon almond glaze and my palate.  So I've included them in the recipe as optional, and depending on how much you love chocolate and strawberries together, you can take them or leave them.

These are best eaten warm.  Warm from the oven is best (does anyone out there really wait for baked goods to cool before eating them?  I'm pretty sure I'm not the only one who goes right in for a taste...right?), but at least microwaved for 10-30 seconds if you're having one from the fridge or freezer.

So here you go.  Put the kettle on - it's time for tea.

Strawberry Banana Scones with Lemon-Almond Glaze
Makes 12 medium scones

For scones:
75 g almond flour
100 g brown rice flour (plus extra for kneading/dusting)
75 g tapioca starch
50 g potato starch
45 g granulated sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp cinnamon
50 g shortening
100 g banana (1 small ripe banana), cut into pieces
100 g pureed strawberries
1 egg or Egg Replacer
1 1/2 tsp vanilla
1/2 cup finely chopped strawberries
Optional: 1/2 cup mini-chocolate chips
Optional: 2 - 4 tbsp. non-dairy milk to

For Lemon Almond Glaze:
60 - 100 g powdered sugar
1/4 tsp. almond extract (this is very strong, so use sparingly and to your own taste!)
1 tsp. vanilla
2 tsp. lemon juice
1 - 3 tsp. cold water (until you have desired consistency)

Preheat the oven to 425 F.  Line two baking sheets with parchment paper and spray with cooking spray.

In a bowl, combine the flours, sugar, baking powder, salt, and cinnamon and combine well.  Add the shortening and cut it into the flour with a pie cutter.  Add the banana pieces and cut those in the same way.

In a separate bowl, mix together the strawberry puree, egg, and vanilla.  Stir just until combined and then add in the chopped strawberries (if you want, reserve a few to place on top of the scones as they are baking).

Dust a flat surface generously with brown rice flour (this dough will be kind of sticky).  Shape the dough into a circle about 7 - 8 inches in diameter and dust generously with brown rice flour.  Using a large knife, cut it into sixths and place the pieces onto the greased baking sheets.  If desired, press a few strawberry pieces into the top of each one. Using a pastry brush, brush a light coating of the non-dairy milk onto each scone.

Bake at 425 F for 12 - 18 minutes or until firm to the touch and ever-so-lightly browned.  Remove from oven and leave on the hot baking trays for a few minutes to help them solidify more, then remove to a rack to cool.

Drizzle with the lemon almond glaze (see below) when they are completely cooled.  Store in the fridge for up to 2 days or freeze.  Warm before serving.

To make Lemon Almond Glaze:
Combine all ingredients and mix well until you have the consistency you want (you want it to be relatively thick so it stays on the scones).  Drizzle over the cooled scones.

If you like scones, you'll want to check out what everyone else came up with this month - they all look pretty fabulous to me!  For a complete list of scone creations from the other gluten-free bloggers in the Ratio Rally, visit Lauren's site, Celiac Teen. She hosted the Gluten-free Ratio Rally this month.

Amie of The Healthy Apple made Rice Crispy Scones
Britt of GF in the City made Blueberry Buttermilk Scones
Brooke of B & the Boy made Coconut scones
Caleigh of Gluten-Free[k] made Scones
Caneel of Mama Me Gluten-Free made Savory Jalapeño Cheese scones
Caroline of The G-Spot made Carrot Raisin Scones with Cinnamon Glaze
Charissa of Zest Bakery made Amaretto-Soaked Cherry and Almond Scones
Erin of the Sensitive Epicure made Millet Scones
Gretchen of Kumquat made Maple Oat Nut Scones
Irvin of Eat the Love made Savory Green Garlic Bacon Thyme Scones with White Pepper Maple Glaze
Jeanette of Jeanette’s Healthy Living made Coconut Pineapple Scones
Jenn of Jenn Cuisine made Banana Apple & Currant Scones
Karen of Cooking Gluten-Free made Oat Scones with Currants
Kate of Katealice Cookbook made Cinnamon Fruit Scones
Lauren of Celiac Teen made Multigrain Scones
Lisa of Gluten-Free Canteen made Bisconies
Lisa of With Style and Grace made Lavender Earl Grey Lemon Scones
Marla of Family Fresh Cooking made Vegan Avocado Scones
Meaghan of Wicked Good Vegan made Simple Scones with Clotted Cream and Strawberry Jam
Melanie of Mindful Food made Hazelnut Cream Scones with Blackberry Jam
Meredith of Gluten Free Betty made Cinnamon Raisin Scones
Mrs. R of Honey from Flinty Rocks made Classic Cream Scones and Almond Fig Scones
Peter and Kelli of No Gluten No Problem made Mesquite Scones
Sea of Book of Yum made Dairy-free Scones
Shauna of Gluten-Free Girl and the Chef made Currant Scones
Silvana of Silvana’s Kitchen made Pecan Streusel Scones with Cinnamon Drizzle
Tara of A Baking Life made Ginger Scones
TR of No One Likes Crumbley Cookies made Cinnamon Pecan Scones
Wendy of La Phemme Phoodie made Red Velvet Scones
Winnie of Healthy Green Kitchen made Coconut Raisin Scones

Passover Charoset

Charoset (pronounced ha-ROW-set) is arguably one of the easiest Passover dishes to prepare, and one of the best foods of this holiday, in my opinion.  It is also one of the most varied, with recipes and ingredients ranging widely depending on the Jewish tradition, as well as the particular Jewish family.  Some use apples and dates, while others use figs and almonds.  Some people use cinnamon alone, while others use a wider variety of spices.  Check out the Jewess with Attitude's blog post, Charoset Medley, to find out more about the endless possibilities of this dish.  And the best part is that charoset is naturally gluten-free.  No modifications necessary!  Suffice to say, I have yet to find a charoset that I do NOT like.

Charoset is eaten as part of a traditional seder dinner and is a sweet paste made of fruits, nuts, red wine, and sugar, usually eaten as a topping for matzoh crackers. (And by the way, do you all know about Yehuda Gluten-free Matzoh crackers??  They are pictured in this post.)  The paste-like consistency symbolizes the mortar that Israelite slaves used to bind bricks together when they were building cities in Ancient Egypt.  I've seen it as a very chunky paste before (almost like a sweet, wine-infused salad), but also sometimes as a very thick, smooth paste, in which all ingredients have been very well-blended.  My own family's recipe is of the chunky variety, but you could easily puree this to make it more mortar-like if you want to increase the symbolic power of this delicious Passover treat.  What follows is the delicious recipe that I enjoy every year on Passover, but I encourage you to experiment with this and other charoset recipes to find one you love!

Charoset
Makes enough for 3-4 moderately hungry seder guests

1 whole apple, peeled, cored, and very finely chopped
1/4 cup finely chopped walnuts or almonds (or as much as you like!)
4 dates, chopped into small pieces
Handful of raisins
Red wine to coat
Cinnamon (to taste)
White and brown sugar (to taste)

Combine all ingredients in a bowl and mix well.  Adjust sugar and wine to taste.  Chill until ready to serve.  Eat as a topping for gluten-free matzoh.

Heavenly Snickerdoodles

These are hands-down the best snickerdoodles I've ever had, ever, ever.  They are soft, chewy, and the thin coating of sugar and cinnamon is perfectly balanced in its sweetness.  I have been bringing my kitchen creations into school to get feedback from my classmates (and also to avoid eating all of this food by myself, because believe me, I could do it).  These got rave reviews!  My professor took one bite, looked at me in surprise, and said, "Wow - you would never know that these are gluten-free!"  Another classmate leaned over as she was eating hers and confided, "I think I like gluten-free cookies better than regular ones."  I may have them all converted to gluten-free diets by May.  We'll see. 

But that should be all you need to hear to convince you to make these.  These are the kind of gluten-free snack you can proudly offer your friends.  You can bring them without shame to the potluck.  No apologies necessary for their being gluten-free - because no one will know.  Unless, of course, you want to impress them even more.

I adapted a recipe from Cybele Pascal's cookbook, The Allergen-Free Baker's Handbook, to make these.  I didn't change all that much;  I used an egg instead of egg replacer, adjusted the vanilla (I love my vanilla), and used sorghum flour in place of some of her more starchy blend to make it more whole grain.  Obviously, if the above comments are any indication, they turned out beautifully - for both the gluten-free and gluten-ful.

Heavenly Snickerdoodles (Adapted from "The Allergen-Free Baker's Handbook" by Cybele Pascal)
Makes 48 small cookies or 36 large ones
(You can either use 2 1/2 cups + 2 tbsp. of your favorite gluten-free flour blend OR the following mix of flours)
1 1/4 cups brown rice flour
1/2 cup sorghum flour
1/2 cup potato starch
1/4 cup tapioca starch
2 tbsp. sweet rice flour (or more tapioca starch)
1/2 tsp. xanthan gum
3/4 tsp. baking soda
1 1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 cup Spectrum Organic Shortening
3/4 cup granulated sugar
1/4 cup plus 2 tbsp. firmly packed brown sugar
3 tsp. vanilla extract
1 egg
1/3 cup So Delicious Original Coconut Milk
2 tbsp. granulated sugar + 2 tsp. ground cinnamon

Preheat oven to 350 F.  Line a cookie sheet with parchment paper (no cooking spray is needed).

In a small bowl, mix the flours, baking soda, cream of tartar, and salt together.  Set aside.

In a medium mixing bowl, cream the Spectrum shortening and both sugars together with an electric mixer until very well-blended.  Add the vanilla extract and egg and continue to mix.

Add about 1/4th of the flour mixture and - still using the electric mixer - beat it into the dough.  Add a little of the coconut milk and mix.  Alternate between adding the flour and coconut milk until it is completely blended, scraping the sides of the bowl as-needed to make sure everything gets mixed in.  The dough will be pretty stiff at this point.

Combine the sugar and cinnamon and pour onto a plate.

You can make these into bigger cookies by using a tablespoon measure or smaller ones using a teaspoon measure.  Choose one and use the measure to scoop out the dough, and then roll each scoop into a ball using your hands.  Then, roll the ball in the cinnamon-sugar mixture and place onto the baking sheet.  Space about 2-3 inches apart.

Bake the larger cookies at 350 F for 10-12 minutes, or just until they are set.  Bake the smaller ones for 8 - 10 minutes or until set.  Remove from oven and leave on the hot baking sheet for another 5 minutes until they start to firm up.  Then, remove to a wire rack to cool.

If there are any left to store, keep them in an airtight container for up to 3 days.

You can also freeze the dough and defrost later as-needed for a quick batch of these!

Gluten-free Pantry Muffins - Blueberry and Chocolate Chip

I have had a box of Gluten-free Pantry Muffin and Scone mix for a long time now.  I don't know what I was waiting for, exactly.  Some moment of revelation when it would become clear to me that this was the time to make them?  Probably not.  Probably it just got hidden behind all of the other ingredients in my pantry.  Sad and forgotten on the back of the shelf.

But now it has its time to shine.  Instead of following the directions exactly as they were written, I substituted applesauce for some of the fat, used Pumpkin Spice soy milk instead of regular milk, upped the vanilla, and tossed blueberries into half the batter and chocolate chips into the other half.  Of course, this meant I had to sample one of each muffin when they came out of the oven, just to ensure the highest quality.  And highest quality they were - moist, but not too crumbly, and with a wonderful vanilla flavor that was perfectly complemented by the blueberries and chocolate chips.  I can absolutely recommend this mix - these muffins came together quickly and were completely delicious.  I have since been defrosting the ones that I froze, and they taste just as good as they did when they were fresh from the oven. 

Gluten-free Pantry Muffins Two Ways

1 package Gluten-free Pantry Muffin Mix
4 tbsp. Earth Balance Buttery Spread
3 tbsp. applesauce
2 eggs
1/2 cup Silk Pumpkin Spice Soy Milk (or plain)
1/2 cup rice milk or Trader Joe's Whole Grain Drink
1 tsp. gluten-free vanilla
1/2 - 1 cup blueberries (more if desired)
1/3 cup chocolate chips (more if desired)
Durkin Maple Cinnamon Spice (optional)

Preheat the oven to 350 F.  Line a muffin pan with cupcake liners.
In a small mixing bowl, combine the Earth Balance buttery spread, applesauce, and the package of muffin mix.  Using a pasty mixer or a fork, cut the mix into the butter until a crumbly mixture forms.  Add the 2 eggs, the Pumpkin Spice soy milk, the rice milk, and vanilla and mix with an electric mixer on medium-high speed for about 2 - 4 minutes, or until all the lumps are gone.

If you want to make two different kinds of muffins, divide the dough in half.  Add the blueberries to one of the bowls, and the chocolate chips to the other. Pour the batter evenly into the muffin tins, filling them almost to the top (but don't overfill or they will spread too much onto the pan!).  Sprinkle the Durkin Maple Cinnamon Spice over the blueberry muffins.

Bake muffins for about 14 - 17 minutes, or until a knife inserted into the center comes out clean and they are slightly browned on top.  Remove from oven and leave in the muffin pan for about 2 - 3 more minutes before removing to a cooling rack.

Eat warm from the oven or wait until they are cooled.  Freeze the muffins you don't eat right away and defrost as needed.

Tip:  The blueberry muffins, when spread with maple butter or drizzled with a bit of maple syrup, taste exactly like a blueberry pancake!

Pumpkin Bread

As I remain caught between seasons here, with my mind adjusting itself from what is normally autumn to what is now the rainy spring season in Swaziland, I am having trouble shifting my baking and cooking tendencies along with it. I have been thinking about pumpkin bread lately, and as my first care package from my family recently arrived, containing pumpkin pie spice, it was decided. The first challenge was the lack of canned pumpkin in the grocery stores here, but it turned out to be no problem at all, and way cheaper to make my own pumpkin puree anyway. The second challenge was to convert my family's classic pumpkin bread recipe to a gluten-free alternative. It turned out to be a success! While this is no healthier than a regular loaf of pumpkin bread, it's no worse either, and it tasted identical to me. It was just as soft and crumbly as my Aunt Rita's pumpkin bread always is, and it was like eating a slice of fall. The only thing about this bread is that, like other gluten-free treats, it won't last long before it starts to go bad, so you should plan to eat it right away or freeze it in slices before that happens. And while my aunt's recipe makes 2 loaves, I really didn't need the temptation of that much pumpkin bread sitting around my apartment, so I halved it to get this recipe (and as such, a few of the measurements are a little awkward). But otherwise, it's a delicious recipe that will bring Thanksgiving, warm houses filled with the smell of turkey and stuffing, crisp air and the Macy's parade to your mind.


Aunt Rita's (newly gluten-free) Pumpkin Bread
Makes 1 loaf

1/2 cup vegetable oil
1 1/2 cups brown sugar (or white sugar, if you prefer)
1 1/2 - 2 eggs
1 cup pumpkin puree (*see note)
1/2 cup rice flour
1/2 cup sorghum flour
1/2 cup potato starch
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. xanthan gum
2 1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon

Combine the oil and sugar well, and then beat in the eggs. Add the pumpkin puree and mix well. Combine the flours, salt, baking powder, xanthan gum, and spices in a separate bowl and then add slowly to the wet mixture. Mix well and then pour into a greased or sprayed bread loaf pan and bake for 50 - 60 minutes, or until a toothpick inserted into the bread comes out clean. Let cool in the pan for at least 15 - 20 minutes, and then remove and continue to cool on a baking rack. Or, if you're like me and can't wait that long, serve warm from the pan with a nice, hot cup of coffee. **To make pumpkin puree, simply take large slices of fresh pumpkin and bake at 350 for 1 - 1 1/2 hours in the oven. When it is very, very soft, remove from oven, scoop out the pumpkin flesh, and remove to a large bowl. If it is soft enough, you don't need to puree it (I did not puree mine because I don't have any electric mixing devices), but if you do have a way to do it, it would be best to puree it to remove all chunks. Store in the refrigerator if you will use it that day, and otherwise, store in 1 cup portions in the freezer until you need to use them.

Fried Apples

Breakfast at dinner is one of my favorite things. I remember when I was a kid, how much I loved it when my mom would start scrambling eggs, cooking fat sausages in our cast iron skillet, flipping pancakes, and making a big pot of fried apples instead of drumming up the usual giant pot of spaghetti. I would peek over the top of the stove and watch the food sizzle on the myriad of skillets arranged on top. The apple slices would be simmered over a low flame with brown sugar and cinnamon until they were deliciously tender and perfectly spiced. They tasted like apple pie without the crust, and it was always a treat when I got to have them as part of my actual dinner.

Fried Apples

A pat of gluten-free, dairy-free margarine (such as Earth Balance or Smart Balance Light)

5 – 6 apples, cored and peeled, cut into thin slices

2 – 4 tbsp. brown sugar, to taste

½ - 1 tsp. Cinnamon, to taste

Place the butter in a pot and melt over low-medium heat. Add the apples and stir well, then cover to cook for 5 minutes. Add the brown sugar and cinnamon and cover again, cooking over low heat for 20 – 40 more minutes until the apples are very soft. Adjust sugar and cinnamon to your own taste. If the apples are not cooking quickly enough and all of the liquid boils off, add a little boiling water as needed until the apples are soft. Serve immediately as a dessert or as a side for breakfast (at dinner).

Summer Fruit Crisp

I went to my parents' house last night for a belated Father's Day celebration, and when I got there, I found that my mom had made a special gluten-free apple crisp for dessert! She had adapted a recipe from a Cooking with Kids cookbook to make it and used the only gluten-free flour she had on-hand, which was potato starch. It turned out to be wonderful, and even my brother liked it (most of my family politely decline when I offer them a taste of anything gluten-free), so much so that he even had seconds! I thought this was a delicious dessert, and if you omit the egg and substitute Earth Balance Buttery Spread (or something comparable), you could easily adapt this to be a vegan recipe (although my mom said that the texture would suffer without the egg and might not be crumbly anymore). Also, feel free not to use only apples; this recipe would be wonderful with pears, peaches, or any other fruit (or combination thereof). My family topped theirs with ice cream, and I used my Vanilla Rice Dream (which is perhaps the only food I can leave at my parents' house with absolutely no concerns about someone else eating it!). So here is my mom's adaptation of the recipe:




Summer Fruit Crisp

10-12 cups sliced apples (or other fruit)
1 1/3 cups sugar, divided
1 cup + 5 tbsp. potato starch, divided (or your favorite gf flour/flour blend)
1 tsp. cinnamon
1 tsp. gf baking powder
1/2 tsp. salt
1 egg
Cooking Spray

Preheat oven to 375 F. Make sure the rack is in the middle of the oven.

Grease the inside of an 9''x13'' square baking pan with Wesson Oil. Take 1/3 cup sugar and 3 tbsp. potato starch and mix together. Mix the fruit with this mixture (10-12 cups of sliced apples). Pat the fruit into the bottom of the pan. Then take about 1 cup potato starch + 2 tbsp. and mix with 1 cup sugar, 1 tsp. cinnamon, 1 tsp. baking powder, 1/2 tsp. salt and mix together well. Beat one egg in a separate bowl and mix it into the dry mixture first using a fork, and then use your hands to mix it further until it turns into a nice, crumbly mixture. Sprinkle the mixture over the apples. Bake for about 30 min., check for doneness, and if it needs more time, turn it around and bake for about 10 more minutes until brown on top and the sides are bubbling. Turn the oven off and let it sit in the oven until you are ready to serve it; this is best eaten warm. Top with vanilla ice cream or Vanilla Rice Dream (and sprinkle cinnamon over the whole thing, if desired).

**I have also seen recipes for gluten-free crisps using Quinoa flakes, or if you tolerate gluten-free oats, you could top this with one of these as well.

**If you prefer to make a smaller crisp, I believe the original recipe called for using 6 cups of fruit with an 8"x8" pan, so you could probably just halve the entire recipe in that case.