Archive for the ‘baked goods’ Category

“Spiffy” Gluten-free Cornbread Mix

January 13, 2013

This is the only cornbread my husband likes. You can substitute for that major brand that is sometimes required in recipes.

Makes 6 muffins or 1 8″ corn bread.

1/2 cup brown rice flour or sorghum flour
1/2 cup corn meal
3 T rapadura (or regular) sugar
2 T potato starch
1 T tapioca starch
1 T baking powder
1/2 t xantham gum
1/4 t salt
2 Tbsp Spectrum palm shortening or coconut oil

Mix all dry ingredients. Cut in shortening or oil. You can store as is for making corn bread in a hurry or replace a box of corn bread mix in a recipe.

To make, add
1 egg
1/3 cup dairy-free milk or kefir

(If you want to mix up a large batch at once, each portion of mix is 3 dl or 1 1/4 cups. You can also make the mix up without the oil/shortening and add that as part of the baking process, but if you are substituting for “Jiffy cornbread mix” then you will want to add the shortening.)

Bake at 400 degrees for 15-20 minutes.


Soaked Spelt Irish Soda Bread

March 20, 2010

In honor of St. Patrick’s Day, I thought I would post this recipe. Years ago, my aunt gave me a soda bread recipe given to her by her Irish teacher. Here’s my version, with soaked spelt flour instead of wheat flour.


Gluten-free Naan Bread

December 5, 2009

One thing about being wheat-free is missing naan bread. This version tastes just as good as the real thing, and has the bonus of being yeast-free too.


Chocolate Coconut Mousse Frosting

November 29, 2009

I needed a dairy-free frosting to frost a chocolate sourdough cake, and my coconut milk didn’t have enough solids to make the frosting as written, and there wasn’t enough time to order coconut butter to make this frosting, so I came up with this.

1 cup coconut milk
1/4 cup honey
1/4 cup agave nectar
(Note: you could use all honey or all agave, but I had some agave nectar to use up so I did it this way)
1/4 cup cocoa
5 tsp arrowroot dissolved in 1 Tbsp cold water
1 cup coconut oil
1 tsp vanilla

Heat coconut milk, sweetener, and cocoa. Add arrowroot mixture and bring to a boil. Boil for 1 minute, stirring constantly. Mixture should have begun to thicken. Remove from heat and stir in vanilla and coconut oil, until oil is melted.

Refrigerate for about an hour, or until coconut oil has begun to solidify. Remove from refrigerator and beat frosting with a hand mixer until coconut oil solids are completely incorporated and frosting is fluffy.

Enough to generously frost a 9-inch two-layer cake.

I Can’t Believe It’s Not Cornbread

November 10, 2009

I have been corn-free for about a year, and one of the things I really miss is cornbread. I came up with this recipe and it is reminscent of a nice buttermilk cornbread, and it is made with soaked grains so it’s easier to digest. It was a hit with my family.

1 cup kefir (we used goat’s milk)
1 cup sorghum flour
1 cup millet flour
1/4 cup olive oil
2 Tbsp maple syrup
2 eggs
2 tsp baking powder
1 tsp Celtic sea salt

The night before, mix the two flours, oil, syrup, and kefir in a ceramic bowl, and let sit covered. In the morning, beat the eggs and add them to the soaked grain mixture, then add the baking powder and salt.

Put into a greased square 8×8 or 9×9 pan. Bake it at 350 for 25-35 minutes (the smaller pan will yield taller bread, but will take longer to bake).

Gluten-free Pumpkin Cupcakes with Carob Almond Frosting

November 1, 2009

It’s Halloween, and I figured we needed some kind of fun treat.

1 cup buckwheat flour (or sorghum flour, which is an avoid for O’s)
1/3 cup tapioca flour
1/3 cup arrowroot flour
1 tsp xantham gum
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp cloves
2 eggs
1/2 cup canned or cooked pumpkin
1 c maple syrup
1/3 c light olive oil or canola oil

Mix dry ingredients. Beat eggs and add wet ingredients to eggs, then add wet ingredient mixture into dry mixture. Put into muffin tins. I made 9, but I filled them all the way to the top and they came out very puffy. I think this would do better for 12 normal-sized muffins.

Bake at 350 for 20-30 minutes, or until cake tester comes out clean.

Frost with carob almond butter frosting (based on Sarah’s recipe at Heart of Cooking):
1/2 cup almond butter
3 Tbsp carob
3 Tbsp maple syrup
1 tsp vanilla
3 Tbsp non-dairy milk

Mix ingredients together. Frost cupcakes.

Scrumptious Sesame Spelt Hamburger Buns

September 8, 2009

These are based on my favorite wheat hamburger buns back from when I ate wheat. They do have egg in them, but they are just as good as any wheat buns.

1/2 cup warm water (a little more if needed)
1 Tbsp instant yeast
1/4 cup honey
1 egg
2 Tbsp olive oil
3 1/2 cups white spelt flour
1 1/4 tsp salt
For topping:
1 egg
2-3 Tbsp sesame seeds

Mix yeast, honey, and water. Add egg, olive oil, flour, and salt. Mix and knead gently (you need to be careful not to over-knead spelt). Cover and let rise for one hour.

Divide into 8 pieces. Form them into balls, and then flatten into circles, about 1 inch high and 3 inches in diameter. Place on a greased baking sheet and let rise for around 1 hour.

Beat together 1 egg and 1 Tbsp water. Brush rolls with the egg wash and sprinkle with sesame seeds.

Bake at 350 for about 15 minutes, or until tops are golden but bottoms are not overly browned.

Date Oatmeal Bars

June 18, 2009

This was based on a recipe in Eating Better for Less, although I made a few modifications. I would love to hear how it comes out if you soak the grains first. If anyone tries it, let me know. Otherwise I may try it when I make these next time.

3 cups oatmeal (if you are gluten free, use gluten free oats)
1/3 cup brown rice flour
1/4 cup whole wheat, spelt, or oat flour (can use gluten free oats to make oat flour if needed)
1/2 tsp salt
1 tsp cinnamon
1/4 cup coconut oil
1 egg, beaten
2 Tbsp coconut oil
1/4 cup honey
1 cup boiling water
1 cup pitted dates

Preheat oven to 350. Pour boiling water over dates and let sit until soft. Pour off 1/2 cup water into another bowl and discard the rest. Puree dates in food processor or blender.

In a large bowl, mix oatmeal, flours, salt, and cinnamon. Add the 1/4 cup coconut oil (if cold, then cut into pieces) and mix until well combined.

Add remaining coconut oil and honey to the 1/2 cup hot water, stir until softened. When water is cool enough, add the beaten egg. Pour the liquid mixture into the flour mixture and combine to make a soft dough. Press half the mixture into a greased 8″ square pan. Spread the pureed dates over the top. Top with remaining dough, spreading evenly.

Bake 35 minutes. Makes 16 bars.

Strawberry Honey Muffins

May 27, 2009

I was experimenting around with making a no-refined-sugar muffin recipe, and I was pretty happy with the way these came out. The strawberries add a little bit of squishy texture, so I’d like to try these muffins with another filling, like carob chips or blueberries. They have a nice honey taste.

1/2 cup margarine or coconut oil
2/3 cup honey
1 egg
2 cups sprouted spelt flour or whole wheat pastry flour (or half whole wheat, half white if you want)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup goat milk, hemp milk, or rice milk
1 1/2 cups chopped strawberries

Mix margarine/oil and honey. When well-mixed, beat in egg. Mix dry ingredients and add alternately with milk to the mixture. Fold in strawberries.

Fill 12 muffin cups with the mixture (grease if not using liners).

Bake at 375 for 20-25 minutes.

Honey Brownies

May 17, 2009

I wanted brownies that weren’t made with sugar; it was hard to find a recipe that didn’t use semisweet chocolate, so I put together my own recipe. This was a hit with everyone.

2 eggs
2/3 cup margarine
3/4 cup honey
1 tsp vanilla
3/4 cup cocoa powder
1/2 cup sprouted spelt (or whole wheat pastry) flour
pinch salt
1 tsp baking powder
1 cup walnuts, chopped

Beat eggs. Beat in margarine and honey. Add cocoa powder and beat until smooth. Add vanilla. Mix together flour, salt, and baking powder, and fold in. Fold in chopped walnuts.

Put in 9″ square pan and bake at 350 for about 30 minutes (may use a larger pan and bake for less time).