Posts tagged ‘nutmeg’

July 6, 2011

betty, who?

There are few things I make or bake repeatedly.  I usually like to shake things up to try out new recipes and ideas.  There are only a handful of recipes I would ever repeat, and now with my gluten intolerance rising, I will most likely never be able to make my most beloved recipes again… Well, the exact recipes I initially fell in love with anyways.

I remember the recipe for French Breakfast Puffs from Betty Crocker as a often-repeated recipe, going all the way back to childhood.  It’s actually in my mom’s red Betty Crocker cookbook she received for her wedding many years before I even made an appearance.  It was always a favorite, especially the end part where my sister and I got to dunk the tops of the muffins in butter and cinnamon sugar.  I thought it was about time to make this recipe again, and did my best to replicate it while making it gluten free and dairy free.  Perfect for any time of the day.

Gluten Free & Dairy Free French Breakfast Puffs adapted from Betty Crocker
makes 10 muffins 

  • 1/3c unsweetened natural applesauce
  • 2T sucanat (SUcre CAnne NATurel aka sugar cane in its most natural form)
  • 1 egg (or flax egg)
  • 3/4 c millet flour
  • 3/4 c sorghum flour
  • 3/4 t xanthan gum
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 c unsweetened almond milk

1. Mix together the applesauce, sucanat and egg.

2. Sift the dry ingredients together in a separate bowl.

3. Add the dry ingredients into the wet, alternating with the almond milk.

4. Scoop into a sprayed (or lined) muffin pan and bake at 350* for 20-22 minutes.

5. Allow to cool slightly (or completely) before coating.

  • 3T sucanat
  • 1 1/2 t cinnamon
  • 2T earth balance

*The topping measurements can be doubled if you prefer.  It also depends on how much of the muffin you dip and how many muffins your recipe makes.

6. Mix together the sucanat and cinnamon.  Melt the earth balance.

7. Dip each muffin first in the melted earth balance and then in the sucanat and cinnamon mixture.  (It’s easier to remove from the paper wrapping before dipping if you lined your pan).

Kinley says these are even better than the modified recipe we had been making of late which included replacing the shortening with applesauce.  Even though Betty thought she was pretty good in the baking department, I’d like to see her try to make a muffin taste better than this one!  Who needs gluten and dairy anyways?

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June 28, 2011

it’s fall… somewhere?

I was looking for something to bake.  I was in the mood for some type of coffee cake, but came up short in the recipe department.  I was also in the mood for something made with pumpkin… yes, it’s currently June but pumpkin is not a seasonal ingredient for me :).  I found this recipe for gluten free pumpkin muffins, and thinned out the base to make it in a 9×13 pan and topped with some cinnamon oat pecan topping – yum!

*I used the measurement for honey listed below as I prefer my baked goods less sweet.  If you are looking for something a bit sweeter and more dessert like, you can add up to 1/3 cup honey in the base recipe and adjust the amount of honey (or possibly add some brown sugar) in the topping as you desire as well.  Even with the 1T listed below, these bars got a lot sweeter the next day and really turned out delicious!

Cinnamon Pumpkin Coffee Cake

Base

  • 1 cup oat flour
  • 1/2c millet flour
  • 1/2 cup (2T garbanzo bean flour + the rest sorghum flour)
  • 1/2 cup ground flax
  • 1t baking soda
  • 1t baking powder
  • 1t nutmeg
  • 1T cinnamon
  • 1/4t salt
  • 1/4 c unsweetened vanilla almond milk
  • 1 15oz can pumpkin (not pumpkin pie filling)
  • 1/3 c unsweetened applesauce
  • 1T honey
  • ~3/4c water

Topping

  • 1/2c oats
  • 1/2c crushed pecans
  • ~1 1/2 T honey
  • ~1T water

cinnamon to taste (lots for me!)

1. Sift together the flours and add the flax, baking soda, baking powder, nutmeg, cinnamon and salt.

2. Whisk together the almond milk, pumpkin, applesauce and honey.

3. Create a hole in the center of the dry ingredients.  Add in the wet mixture and mix until combined.  You can add the water at this point to get your desired consistency.  (Since I was baking it as a coffee cake, I wanted it thinner than the original recipe made).  Pour into a 9×13 pan sprayed with nonstick cooking spray.

4. Mix together the oats and pecans for the topping.  Add in the honey and water to create a crumbly topping.  Sprinkle on top of the base batter.

4.  Bake in at 350* for 35 minutes, or until a toothpick inserted in the center comes out clean.

Serve with butta!  (aka Earth Balance)

June 24, 2011

carrots for breakfast

Many people, including myself most days, ignore vegetables in the morning.  I would rather have my oatmeal without broccoli or peas and definitely no salads… Only when I happen to have spinach in a smoothie do I seem to get a dose of veg in the morning, but to be honest, there are more mornings than not where I wait until later in the day to get my veggies in.  But not this morning.

Normally baked goods with carrots contain so much sugar and oil that it definitely outweighs the benefits of carrots haha.  This recipe is great in that regard because it contains only 1T of maple syrup and no oil, leaving only the vitamins and nutrients found in carrots!  This recipe is also vegan and gluten-free, making it a great treat for almost anyone!  I just started experimenting with gluten-free baking, and it did take a couple trips to the store to stock my cupboards with some of the staples.  The original recipe called for Sweet Rice and Teff flours, which I didn’t have, so I replaced it with my favorite gluten-free flour, oat.  I also made a few other changes that I typically do to recipes ;).

Vegan & Gluten Free Carrot Muffins

  • 1c sorghum flour
  • 3/4c oat flour
  • 1/2c millet flour
  • 1/2c tapioca starch/flour
  • 2 1/2t baking powder
  • 1/2t baking soda
  • 2t cinnamon
  • 1/2t nutmeg
  • 1c finely grated carrots
  • 1/4c raisins (optional)
  • 2t vanilla
  • 1 flax egg (1T ground flax +2-3T warm water, let sit for 5 minutes and whisk)
  • 1c unsweetened organic soy milk (or non-dairy/dairy milk of your choice)
  • 1t vinegar (I used apple cider)
  • 1/3c unsweetened applesauce
  • 1T maple syrup
  • optional: pecans

1. Preheat oven to 350* and line a muffin pan with muffin wrappers.

2. Sift all dry ingredients into a large bowl.  Add in the carrots and raisins.

3. In a small bowl, combine the soy milk and vinegar.  Add in the applesauce, flax egg, maple syrup and vanilla.

4. Combine the wet ingredients into the dry and mix until fully incorporated (no risk of overmixing with gluten-free flours!).

5. Scoop into the muffin pan (I made 12 muffins).  And top each muffin with a sprinkling of pecans.

6. Bake for 20-22 minutes.  These won’t brown up too much, so make sure to test with a toothpick.

I was surprised with how big these muffins got!  Usually vegan baked goods don’t puff or spread that much, but these definitely did!  They also did not have the extremely grainy texture that is common in gluten-free goods, I think because I didn’t use rice flour?  I’m getting used to this gluten-free baking!  Glad to have another success!