We’re coming up on birthday season in our family and I’ve been craving my favorite cake from childhood – carrot cake with apricot filling and cream cheese frosting. Now clearly there will need to modifications – we’ve successfully added eggs to little man’s diet but are still gluten and dairy free.
I didn’t have carrots or applesauce on hand but I did have a lot of organic rhubarb from our weekly delivery plus mealy apples (blegh). I had read a suggestion to use grated apple in place of applesauce so I tried and it worked well. Plus little man loves the food processor.
1cup loosely packed grated apples(or scant cup applesauce)
1/2cuporganic brown sugar(or sub coconut sugar)
1/4cupcane sugar(or sub coconut sugar)
1 1/2tspbaking soda
1 1/2tspbaking powder
1/2-3/4cupplain unsweetened dairy-free milk(or other non-dairy unsweetened milk)
2cupsthinly sliced rhubarb(about 3 stalks)
1 1/2cupsgluten-free oats(whole or ground)
1 1/2cupsgluten-free flour blend
1/2cupraisins(or 3/4 cup walnuts)
Preheat oven to 350 degrees F (176 C). Put cupcake liners in cupcake pan. I used a pan that makes 24 smaller cupcake with a little batter left over. Set aside.
Add eggs, oil, and honey then whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.
Add lesser amount of dairy-free milk (1/2 cup or 120 ml) and stir. Add grated rhubarb and stir. Then add gluten-free oats and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining dairy-free milk (1/4 cup or 60 ml). Add raisins at this time and stir.
Fill cupcake liners until just below the top. Bake for 40 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and move cupcakes to a cooling rack to let cool completely.
NOTE: This cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.
Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh.
Do note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer.
The results were delicious. The cupcakes were moist and flavorful. Should be amazing with the vegan cream cheese frosting once I make some.
I am from the American South and grew up on biscuits. They are one of the first things I learned to bake and were always prevalent at family meals.
Now that I’m gluten free and going back for a family visit in July, I really needed to update and tweak our recipe so that I (and my mom and toddler) can eat them.
I’ve made three batches to bring you this recipe – the first was very crumbly, the second was very dry (though the toddler still loves them), and then this third batch! Moist, crunchy bottom, holds together!
As I delve more into gluten free baking, I keep trying new blends of flours to see what works best. A lot of blends use xantham gum which I prefer not to add or have dairy in them or soy or bean flours which we can’t do. So far this new all-purpose blend is working great.
228gramsPotato Starch (1.5 c)(1 c = 152 g) not potato flour!
Mix all ingredients well then shake together.
Store in airtight container.
9 cups of mix equals 1196 g.
1 cup mix equals 133 grams.
You can also use a rice flour blend (white and brown). 1 cup of white/brown blend equals 135 g/3 cups is 405 g (adjust final weight and divide by 9 cups).
9 cups with white/brown rice blend is 1217g
1 cup is 135 g
Now on to the biscuit recipe!
The big changes are the addition of ground chia seeds and an increase in liquids and baking powder. Both gluten free flour and chia seeds need extra liquids. If you don’t add it, they turn out very dry. I also increased the baking powder because without gluten, the flour doesn’t rise as well.
These changes turn out a super moist dough. It’s tacky. It’s going to make a mess as you form the biscuits. Resist the urge to add more flour.
These biscuits turned out fluffy with a crunchy bottom. Heavenly. Now if only there was a vegan butter I could eat in Kenya…
Little man is doing playgroup during the weekday mornings. He loves it and comes home covered in sand. (In an impressive move, he somehow managed to get sand in his diaper while wearing a onesie and leggings.) On the less awesome side, he wants to nurse and nap immediately because he’s too busy to do either while he’s there. This means I need quick, easy to heat meals I can eat one-handed. Enter this lemongrass beef bowl.
Our weekly delivery included lemongrass this week and I had a pack of beef mince that needed to be cooked – this recipe for round beef skewers was a great starting point! I made some substitutes to account for ingredients that I had and baked them rather than grilled. I also had several large beets that I decided to roast with the rhubarb that came the week prior. I had also previously made sauerkraut and then threw together a vinegar mint sauce to brighten up the flavors.
Lemongrass Beef Bowls
Lemongrass Meatballs (recipe)
Roasted Beets and Rhubarb (recipe)
Homemade Sauerkraut (recipe)
Vinegar Mint Sauce with Carrots and Onions (recipe)
Having come down with a cold a week after having a bad stomach bug, I was feeling sorry for myself and wanting chocolate chip cookies. I also had homemade cashew milk that I needed to use so I settled on raspberry, chocolate chunk muffins (no hardship).
2 Chia egg substitutes (1 TBSP ground chia seeds + 3 TBSP warm/hot water per egg. Mix and let set for 5 minutes)
1 cup dairy free milk or add 1 tablespoon lemon or lime juice, 1 tablespoon sugar, and 1 tablespoon oil to a measuring cup and then fill to the 1 cup mark with water. Mix with a fork and use in place of milk.
⅓ cup vegetable oil
1 teaspoon pure vanilla extract
½ cup chocolate chunks or raspberries mashed (or both!)
Preheat oven to 400° F. Grease or line a muffin pan. Set aside.
In a small bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
In a large bowl, beat the milk, oil, and vanilla extract. Lightly mix in the chia eggs. Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chunks/raspberries.
Scoop the batter into the prepared muffin tin and fill each muffin cup ⅔ of the way. The batter was the correct amount for 24 mini muffins.
Place the pan in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (if there’s chocolate on the toothpick that’s okay). I find that it needs 20 minutes for GF mix #1 and 25 minutes for GF mix #2.
Place the muffins on a cooling rack to cool for 5 minutes before serving.
These muffins (mix #1) hold together amazingly and don’t have the mealy texture that the all quinoa or all rice flour ones tend to get. They also haven’t dried out the second day which is really nice. I think this will be my go-to muffin recipe for now.
After little man had a tantrum because I ate a muffin and didn’t give him one, I made a second batch with the GF mix #2 and milk alternative (1 TBSP lemon juice + 1 TBSP sugar + 1 TBSP oil + water to the 1 cup mark – ran across this tip when trying to figure out if I could use just water instead of milk as I didn’t have rice milk on hand for his batch. The lemon juice, sugar, and oil mimic the properties of milk in baking) with just raspberries. He was thrilled and my ear drums thank me.
Finding gluten free bread in Kenya is hard, unless you count those really dense, square seed breads. I wanted something more yeasty and the first mix I used only sort of turned out. I didn’t know to let it cool before cutting and it started crumbling fairly quickly.
Some internet recipe searching brought me to this recipe for GF baguettes which wasn’t a mix and didn’t use AP GF flour. I did change to recipe to be egg free (and if you wanted it vegan you could substitute the honey for maple syrup or something) and I didn’t have access to the Fibrex so I substituted as well. I used a kitchen scale to weigh out ingredients.
96 g brown rice flour or 101 g millet flour
82 g sorghum flour
54 g corn starch – I used potato starch
20 g physillium husk
2 tablespoon fiber for baking*** (fibrex in Sweden) – here I used ground chia seeds
1 teaspoon marine salt
25 g fresh yeast – I used 11 g of instant yeast which is a little more than the conversion from fresh
350 g water, luke-warm (about 105F)
1 egg white – substituted 1 chia egg replacement (1 TBSP ground chia mixed with 3 TBSP warm to hot water, stir and let sit for 5 minutes until gelled.)
1 tablespoon honey
Combine all the dry ingredients in a separate bowl and the yeast with the wet ingredients (other than the chia egg) in another bowl.
Mix all together (dry, wet, and chia egg) and knead for 5 minutes in stand mixer.
Let rest 45 minutes covered.
Preheat the oven to 250 degrees (Celsius, 475 Fahrenheit). Put your baking stone in, if you have one, or a baking dish in the medium rack and also an empty baking dish in the lower rack.
Transfer dough on a clean surface (on baking paper) and divide in three pieces. Delicately make each piece into a baguette and roll in rice flour. I’m going to try for a boule next batch.
Cover with a kitchen towel. Leave to rise another 1/2 hour.
Score the loaves and transfer them on the baking dish in the middle rack or on the baking stone. At the same time, throw some ice cubes on the lower rack and close quickly.
Bake for 15-20 minutes or until an instant read thermometer reaches about 205-208 F.
Allow bread to cool completely before slicing.
(Adapted from Bread & Companatico website)
The bread turned out really well. It developed a great crust, hasn’t turned mealy or dry, and isn’t super dense!
This is definitely a repeat recipe.
This recipe also makes a great boule loaf! I shaped it gently before the first rise into a ball. The baking time is doubled.
Our weekly farm deliveries bring lots of vegetables and it can be hard to use them before they spoil. Enter this crustless quiche!
broccoli(including the stem sliced thin)
200gramsVioLife aged cheddar cheese (or other dairy-free cheese)grated
Preheat oven to 400 (F).
Sautee leeks, potatoes, zucchini, and broccoli (including the stem sliced thin) in sunflower seed oil to soften. Place in baking dish
Diced up streaky bacon and fry it up. Combine with vegetables.
In another bowl, beat together 12 eggs with seasoning (salt, pepper, thyme) and grated Violife aged cheddar (vegan) cheese.
Bake until cooked through. About 60-80 minutes depending on size of baking dish.
For this version, I sauteed leeks, potatoes, zucchini, and broccoli (including the stem sliced thin) in sunflower seed oil to soften. I preheated the oven to around 400 F and placed the vegetables in my baking dish.
Then on to bacon! I diced up a whole 400g package of streaky bacon and fried it up.
Then added it to the vegetables.
In another bowl beat together 12 eggs with seasoning (salt, pepper, thyme) and a whole package of grated Violife aged cheddar (vegan) cheese.
I also made a smaller one with no cheese for the toddler.
Both of these went in the oven. The little one baked for about 45 minutes and the big one took longer (60-85 minutes) to fully bake through.
They were a huge hit – so much so I forgot to take a picture of the final product!
My weekly produce delivery has peaches this month which inspired me to make peach muffins. Little guy is a huge fan of peaches and some of these were going to school with him. His class had a birthday party the week before and he was very jealous of the other kids having birthday cake. A 14 month old doesn’t understand why he can have the frosting and cake, just that he wants it but isn’t being given any. His pterodactyl impression apparently came into play.
I used this peach muffin recipe as the basis for my muffins. I used rice flour (1.5 cups) and quinoa flour (.5 cups) and no xantham gum. I only used 1/4 cup of sugar and increased the liquid by the same to compensate. I used DF milk and sunflower seed oil. I used flaxseed egg.
I love banana nut bread. It’s a great snack and so tasty. Given that I wanted to share with little man, I looked for a recipe without nuts. Luckily, quinoa has a nutty taste which goes well. I used this recipe and switch out the egg for a flaxseed egg alternative.
It turned out really well. Little man loved it so much he wouldn’t share (he likes to feed me his food). The recipe was easy to follow and has minimal clean-up afterwards. I did grease and flour the pan with quinoa floor to make it easier to remove.
I wanted to make muffins for easy snacks. We had settled into our new place pretty well but the kitchen had one glaring issue – there is no temperature indicator on the oven. I eventually figured out how to light it so I can use it to roast things but baking requires a bit more finesse. This is being solved with the importation of a oven thermometer but for the past month or so I have only been able to bake in our toaster oven. Mini-muffin tin it is!
In my experimentation of gluten-free flours (limited also by grains little man has tried and tolerates which so far is quinoa and rice), I found this recipe for rice flour muffins. I have been trying to keep ingredient lists short and simple since I also needed to sub-out the eggs.
Batch one – raspberry
For the first batch, I needed food for playgroup. Something quick, easy, not messy, and refrigeration not required. I didn’t have blueberries on hand but I did have raspberries. I switched out the egg for mashed banana, used dairy-free milk, didn’t make the streusel since these were for the toddler…and accidentally forgot to include the sugar in the muffins. The biggest change was that I make them with quinoa flour as I didn’t have rice flour on hand. Despite the lack of sugar, these turned out well. The banana and raspberry gave it some sweetness and kept them moist.
In a small bowl, whisk together the sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.
Prepare the muffins:
In another small bowl, combine quinoa flour, sugar, baking powder, salt, lemon or lime zest.
Carefully stir in raspberries.
In a medium bowl, mix the banana, milk and sunflower oil until well blended.
Add in the dry ingredients and mix just until combined.
Pour into the prepared muffin tin, filling each well about 2/3 full. Sprinkle muffins with streusel topping.
Bake for 15-20 minutes until the edges are slightly browned. Allow muffins to cool for 5 minutes before removing from the tin.
Batch two – pumpkin spice
I actually had rice flour for these. This time I subbed out the egg for roasted pumpkin. I also added about 1.5-2 tsp fresh grated ginger, about a 1/4 tsp each of allspice, cloves, cinnamon, and about a tsp of vanilla extract. I used fresh rice milk and increased the baking powder by half again. I did make the streusel this time but almost forgot to put it on the muffins.