Saturday, February 14, 2015

Banana Muffins - Gluten Free, Dairy Free, Soy Free Recipe



Cindy’s Gluten Free Banana Bread or Muffins

1 stick butter or margerine ( I use Hain sticks)
1 cup sugar
2 eggs
2 cups flour (brown rice flour works best)
1 teaspoon soda
4 large ripe bananas
1 cup chopped nuts (optional)

Cream butter and sugar.  Beat in eggs one at a time.  Beat in mashed bananas.  Mix in dry ingredients and nuts.  Pour into greased loaf pan – or muffin tins (actually – muffins cook much faster, and keep well – they seem to have a better texture than the banana bread).

Bake banana bread 50 to 80 minutes (depends on the moisture in the bananas!).  Bake muffins about 20 to 25 minutes.  Oven temp.  325 to 350.

Saturday, February 7, 2015

Carrot Bundt Cake - Gluten Free, Dairy Free, Soy Free

I adapted this cake recipe from a couple of other cake recipes that work well for me.  This one was exceptionally moist and flavorful.  I baked it for daughter Michelle's birthday in December.



Michelle's Carrot Cake, Gluten, Dairy, Soy, Wheat Free Recipe

3 cups gluten free flour * (1 cup brown rice, 1 cup sweet rice, 1/2 cup millet, 1/2 cup tapioca starch)
1 1/2  tsp xanthan gum
1 1/2  tsp sea salt
1 1/2 tsp baking powder
1 1/2 tsp. cinnamon
1/2 tsp Garam Masala
1/2 nutmeg nut, freshly grated
1/2  cup safflower oil
1/2 cup coconut oil
2  cups sugar
4 large eggs
3 cups grated carrots
1 cup chopped pecans
3/4 cup coconut milk (I use “So-Delicious” Unsweetened)
Preheat oven to 350 degrees
Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl.  Set aside.
Blend oil and sugar, add eggs one at a time, beating after each.  Add carrots and pecans.   Add coconut milk.
Gradually add dry ingredients into wet ingredients, mixing well.
Pour into a greased 9” bundt cake pan. 
Bake 60 minutes or until cake tests done.

Caramel Glaze
1/2 cup coconut sugar
2 tablespoons water
1 tablespoon butter or margarine
Mix ingredients in a saucepan and bring to a boil, stirring occasionally until sugar is dissolved.  Cook about 3 minutes or until mixture has a syrup consistency.
Cool, then beat in sifted powdered sugar until mixture thickens slightly to make a nice glaze consistency.  (I probably added 1 1/2 to 2 cups powdered sugar - did not measure)
Add 1/2 teaspoon of vanilla extract.
Pour over cake and let it drizzle down the sides.  *Michelle's birthday cake 2014