Posts Tagged ‘bread’

Strawberry Shortcake Muffins (Gluten & Dairy Free)

I’ve found that having a baby sure limits your time to blog, try new recipes, cook more than the same 3 easy meals on rotation or even have more then 2 minutes to scarf down some food! Kudos to those of you who have it down, I guess Im still learning! LOL But….I must be getting better at it, because not only did I have the time to bake and enjoy a new recipe, Im making time to post it on here so you can enjoy it too! I love strawberry shortcake, but it always seems to be too dry, and i dont have the time to whip up some yummy dairy free coconut whip cream, so this is the amazing, portable version! And yes, its both gluten and dairy free! Summer time is the best, since you can have all the fresh fruit and veggies you want! This is a great way to use some up, just be careful you eat them quickly because with this hot summer weather, they can mold very quickly! Not that that is going to be a problem they’re that good! LOL I also cut the recipe in half… but feel free to double it if you want 12 muffins. You can also whip up some coconut whip cream (or regular if you can have it!) and top these off with whip cream, throw on some more sliced strawberries and enjoy! 🙂

Strawberry Shortcake Muffins (Printable Version)

Ingredients:Strawberry Shortcake Muffins
• 1 cup gluten free flour
• ½ tsp xanthan gum
• 1 tsp baking powder
• 1/3 cup sugar
• 1/4 cup cold non-dairy butter
• 1/2 cup almond milk
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup fresh strawberries, diced
Directions:
Preheat oven to 350 F. Spray 6 cups in a muffin tin with non-stick spray.
In a large bowl, mix together the flour, gum, baking powder, and sugar. Cut in the butter with a pastry blender. In another bowl, mix together the milk, egg, and vanilla. Dump the wet ingredients into the dry and mix by hand until just incorporated. Gently fold in the strawberries.
Scoop batter and fill prepared muffin tin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

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Maple-Bacon Muffins

I don’t know what it is about the combination of maple and pork, but it is soooo stinking good! These muffins are amazing! They’re sweet and meaty with chunks of caramelized bacon bits and maple syrup. Not only is there maple syrup in the batter, but you drizzle it over the tops of the muffins for an even more intense maple flavor. Caramelizing the bacon bits really enhances the flavor and adds a sweet kick to these! They’re moist and fluffy, and even the leftovers are really good! They do take a little work to make, but I took the lazy prego shortcut and used the pre-cooked bacon bits from Costco and just heated them up in a skillet with the brown sugar and caramelized them that way…whatever works right!?  So, if you have a meat-lovin’ man in your life, or favor the sweet & savory combo, these are really gonna hit the spot! They scored big points with hubby and are prego taste-bud approved, so give em a try and enjoy! 🙂

Maple-Bacon Muffins (Printable Version)
Maple-Bacon-Muffins
Ingredients:
Caramelized bacon bits:
(6 slices of bacon+ 6 teaspoons of light brown sugar)
1 cup gluten free flour
1/2 teaspoon xanthan gum
1 Tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons canola oil
1/3 cup + 1½ teaspoons pure maple syrup
1/2 cup almond milk + dash lemon juice

Directions:
Preheat oven to 375° F.

Make caramelized bacon bits:
Cut 6 slices of bacon into small pieces. Sauté over medium-high heat until half-cooked. Drain fat. Add 6 teaspoons light brown sugar. Stir and continue stirring over heat until bacon bits are cooked through. Set aside to cool.

Combine flour, gum, brown sugar, baking powder, baking soda, and salt. Make a well in the center. Add egg, canola oil, milk, and 1/3cup of the maple syrup. Whisk the batter until well blended. Fold in the bacon bits, reserving enough to sprinkle over the muffin tops.

Coat 6 muffin cups and top of muffin pan with non-stick spray. Divide batter among the 6 sprayed muffin cups. Sprinkle the reserved caramelized bacon bits over the top of each cup’s batter and drizzle ¼ teaspoon of maple syrup on top of each muffin.

Bake 15 minutes (mini-muffins: 8 minutes) or until a toothpick inserted comes out clean.

Dark Chocolate Raspberry Oatmeal Banana Bread (Gluten & Dairy Free)

If you’re like me, you’ve got spotty black bananas hanging in the kitchen and an empty flour container in your pantry! Hmm….MUST make banana bread to use up those bananas, but don’t really want to run to the store to get flour. What’s a girl to do? Make her own oat flour! I’ve always got loads of oats on hand, thanks to Costco! This recipe is amazing, there is NO oil, no gluten or dairy, and it uses only oat flour, which you can blend up yourself! Its very easy to make, well, as long as you have a food processor or blender. Otherwise, you’ll find yourself making that trip to the store to hunt down some oat flour! LOL. I’m sure you could sub it out for regular gluten free flour and it would turn out fine, but I kind of like the extra oat texture. It makes me feel like I’m eating a little healthier too. I love banana bread, and I love that there are so many variations of it! This is a great example…. the combo of dark chocolate and raspberries is delicious, and mix that with the oatty texture and the banana bread flavor and well…..we’ve got a winner here! I dug into it while it was still warm, and it was melt in your mouth good…..so good that you just want to eat more or it, so just a warning, it will test your self control! Hope you’ll give this one a try. Enjoy 🙂

Dark Chocolate Raspberry Oatmeal Banana Bread

Choc Rasp Oat Ban Brd

Ingredients: (Printable Version)

·         Choc Rasp Oat Ban Brd.jpg2 cups oat flour

·         1 tsp xanthan gum

·         1 & 1/2 teaspoons baking powder

·         1/2 teaspoon baking soda

·         1/4 teaspoon salt

·         3 ripe bananas, mashed

·         1/2 cup dark brown sugar

·         1 teaspoon pure vanilla extract

·         2 eggs

·         1 cup smashed raspberries

·         1/2 cup dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.
  2. Make oat flour: Place 2 & 1/2 cups oatmeal into food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Combine flour, gum, baking powder, baking soda, and salt in a bowl & set aside.
  4. In a mixer, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
  5. Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes, then remove from pan and place on wire rack to finish cooling.

 

 

Cinnamon Roll Scones (Gluten & Dairy Free)

Step 1: Admittance. “I admit I am a cinnamon roll junkie!” LOL I think I have posted well more than my share of cinnamon roll inspired recipes! But……..can you blame me?! You really can’t beat that amazing, melt in your mouth cinnamon roll flavor! And the smell?! You know the one….like when you’re walking in the mall by the Cinnabon and within seconds of smelling that overwhelmingly delicious cinnamon scent, you’ve just gotta have one! Of course, having food allergies makes that impossible! So that’s where these come in! These seriously taste just like cinnamon rolls. The inside is moist and full of an intense cinnamon flavor. And the glaze…. sets these over the top! If you’re partial to raisins or nuts in your cinnamon rolls, then go for it! Throw some in there….whatever floats your boat! You could even spread some cream cheese frosting on these instead of the glaze. These are super easy to make…..I whipped up a batch for breakfast before work (and couldn’t help myself, I ate another one mid-morning for a snack, oh and then again later for a late-night snack! Oops! LOL)  WOW.  Admitting THAT makes me feel a little guilty after having said it out loud, not to mention documenting it on here for the whole world to know!! LOL  But at least they have oats in there….that cancels out the calories right?! Thankfully scones don’t actually have that much sugar in them! So, seriously…. go to the kitchen and make these now! Or… you can check out my other cinnamon roll posts, just search for cinnamon roll in the search bar (top left!) I’ve got some other (healthier) recipes coming, guess I’m feeling a little guilty for posting what seems like only sweets lately! Hope this helps kick off your weekend with a great start! Enjoy 🙂

Cinnamon Roll Scones (Printable Version)IMG_3126

SCONES:
2 cups  gluten free flour

1 tsp xanthan gum
1 cup quick oatmeal, uncooked
1/4 cup + granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons non-dairy butter
3/4 cup almond milk
1 large egg, lightly beaten
1 teaspoon vanilla extract

2 teaspoons ground cinnamon

2 Tablespoons granulated sugar

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons water

Directions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, gum, oatmeal, 1/4 cup sugar, baking powder and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and vanilla. Add to dry ingredients all at once; stir until dry ingredients are just moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture.

5. Drop dough by 1/4 cupfuls (ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough water for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Yield: 8

Coconut Banana Bread (Gluten & Dairy Free)

If you’re like me you probably get tired of the same ole thing right? I always seem to have over-ripe bananas sitting on my counter, and half the time they end up in the garbage cause I just don’t wanna bake the same banana thing! LOL  This time though…..banana bread sounded really good. So….. why not try a new variation?! The result? The best & moistest banana bread with just a hint of that wonderful coconutty flavor. YUM. I love coconut, the taste, the smell, the crunch! This picture doesn’t do this bread justice. Plus by the time I got around to remembering to take a photo, it was a few days old… But that first piece, right out of the pan… omg….melt in your mouth deliciousness! I can’t wait for the next batch of bananas to ripen up so I can’ make it again! Anyhow, if you too have black spotty squishy bananas sitting on your counter (you better look, cause my bet is ya do! LOL) then I hope you give this one a try! Even hubby, who doesn’t really like coconut at all, enjoyed this banana bread. So….. here’s to a fast week! Enjoy 🙂

Coconut Banana Bread  (Printable Version)

Ingredients:Coconut Banana Bread

2 cup gluten free flour

1 tsp xanthan gum
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup non-dairy butter, softened
2 large eggs
3 lg ripe bananas, mashed
1/4 cup almond milk
3 Tbsp apple juice
1 tsp vanilla extract
1/2 cup coconut

Topping: 2 Tbsp additional coconut

Directions:

Preheat oven to 350 degrees. Combine the flour, gum, baking soda, and salt together and set aside. In a large mixing bowl, cream the butter and sugar.  Add the eggs and beat to combine.  Add banana, milk, apple juice and vanilla.  Beat until blended. Add the flour mixture and beat at a low speed until just combined.  Stir in 1/2 cup coconut. Pour batter into a greased 9×5″ loaf pan. Sprinkle the top with the additional 2 Tbsp coconut. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool on a cooling rack for about then carefully remove from pan.

Pizza Scones (Gluten Free)

Mmmmmmmm…… pizza! Have I mentioned just how much i love pizza?! Almost as much as i love breakfast! LOL  I love trying pizza in new, fun and exciting ways!  New flavor combinations, with my gourmet pizzas, pizza bites, pizza bread, and now pizza scones! These are easily adaptable to be whatever kind of pizza you want. I went with a supreme-ish version, using sausage, olives and peppers. Im not a big pepperoni fan, but im sure it would be a hit! Im going to try a chicken bacon ranch version too! To make these dairy-free just sub out the cheese for soy cheese! These are also super easy and quick to make….. and they make a great snack too! Just in time for football season right?!?  These are also “hunter approved” I made these for the guys as a snack before they left to go hunting…….and they loved them! This ones definitely a keeper! Not your plain ole boring pizza, these are unique and tasty! Give it a try tonight! TGIF! Enjoy! 🙂

Pizza Scones (Printable Version)

Ingredients:
1 cup gluten free flour

1/2 tsp xanthan gum
1/2 Tbsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup cold non-dairy butter
1 cup pizza toppings, chopped
1/2 cup mozzarella cheese, shredded + some for topping
1/4 cup + 2 Tbsp  almond milk, plus some to brush tops
1 cup marinara sauce for dipping (optional)

Directions:
1. Preheat oven to 425 degrees. In a large bowl combine flour, baking powder, baking soda and salt with a whisk. Toss the butter into bowl and cut into dry ingredients with a pastry cutter.

2. Add pizza toppings and cheese to flour mixture, tossing a little to coat additions with flour.
3. Add almond milk and mix to just combine.

4. Place the dough on a lightly floured clean surface. Press into a large circle about 1 inch thick. Cut scones into wedges. Place scones on a parchment lined baking sheet. Sprinkle with cheese
5. Brush tops of scones with almond milk. Bake for about 15 minutes or until tops are lightly browned. Use a dipping sauce of marinara sauce if desired.

 

Pumpkin Spice Scones (Gluten & Dairy Free)

Brr….42 degrees outside right now?! Its really starting to feel like fall! YAY! So, here’s another autumn recipe….pumpkin spice scones!! YUM! These are seriously delicious! Not your typical dry scone, these are moist and full of spicy fall flavor! And they are just sweet enough with the glaze drizzled on top. And the best part?! They’re super easy and quick to mix up and are both gluten and dairy free! Score!!  I cut the recipe in half to only make 4, but once I tried these, I kinda wish i hadn’t! LOL They’re that good! These made me think of my mini pumpkin spice muffins, which I’ll be making soon, as I am now craving them! (I just checked and now that I’m dairy free too I’ll need to sub out the butter for dairy free margarine instead!) LOL Honestly ANYTHING pumpkin sounds amazing right now…. I’m sure I’m gonna be all pumpkin-ed out by Thanksgiving!! Ahem…..yeah right! LOL You can’t ever have too much of a good thing right?! Haha…..so give these both a try…. they are melt in your mouth delicious! Happy Fall! Enjoy! 🙂

Pumpkin Spice Scones  (Printable Version)

Ingredients:
1 cup gluten free flour

½ tsp xanthan gum
3 1/2 Tbsp sugar
½ Tbsp baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
3 Tbsp non dairy butter
1/4 cup canned pumpkin puree
1 ½ Tbsp almond milk
1 large egg

Glaze:
1 cup powdered sugar
2 tablespoons water
Directions:

Combine the dry ingredients in a medium bowl. Cut in the butter. In a separate bowl, whisk together the pumpkin, milk and egg.  Stir the wet ingredients into the dry ingredients to form the dough into a ball. Pat dough into an inch thick circle, cut into wedges and place on a parchment lined baking sheet. Sprinkle with sugar. Bake at 425 F for 14-16 minutes, or until light brown. Place on wire rack to cool. Drizzle with glaze.

Cinnamon Swirl Banana Bread (Gluten & Dairy Free)

I LOVE banana bread….but sometimes you just need to change things up a bit…..and that’s where this amazing, cinnamony deliciousness comes in! So moist and full of both banana and cinnamon flavor, it practically melts in your mouth! Easy to make……and even easier to eat, LOL, you might want to make this in the mini loaf pans so you can eat one and freeze one…that way you’ll have it on hand when that craving strikes! It fact…that’s where I’m headed now! It looks so good on here I’ve just got to have a piece! Enjoy! 🙂

Cinnamon Swirl Banana Bread (Printable Version)

For the bread:

  • 3-4 over-ripe bananas, mashed
  • 1/3 cup melted non-dairy butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tsp pure vanilla extract (GF)
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups GF flour
  •  3/4 tsp xanthan gum

For the swirl:

  • 2/3 cup sugar
  • 2 Tbsp cinnamon
  1. Preheat oven to 350. Grease a 9×5 loaf pan.
  2. Mix bananas, butter, sugar, egg, and vanilla together. Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour and gum. Be careful not to over-mix!
  3. In a small dish, mix together the sugar and cinnamon.
  4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 50-60 minutes.

Dinner Italian-Style! (Gluten, Dairy & Yeast Free!)

Its official……its Lent, and that means 40 days of?!??! No red meat for me! It was actually kind of difficult to find something to give up considering I’ve already cut out so much from my diet! But to celebrate my mom’s birthday, I decided to cook up a feast… Italian style! Yup….spaghetti and meatballs, side salad and cheddar & herb biscuits. I’ve posted a recipe on here for regular beef meatballs…..but I’ve got to say…I don’t think I’m gonna go back to beef after tasting the turkey version!! SOOOO much better! And of course, me being a germ-a-phobe (not really but I like things clean!!) I’m paranoid of undercooked food and getting sick, so I tend to overcook everything!! Not to the point of burning or anything…. I just want to make sure its cooked! I’m sure this attributes to my dislike for red meat….most of its still mooing! And you overcook it and it just gets tough. Plus then I start thinking about the cow as an animal and not a slab of meat! LOL! I just can’t do that… all bloody and yugh!! Anyhow…. These meatballs were moist and tasty….even after being cooked an extra 20 degrees! I mixed up a nice big batch of gluten free pasta, add a jar of marinara sauce and there ya have it…..spaghetti & meatballs!! YUM!! But….that wasn’t enough! I miss bread!! I’ve got some good ones up my sleeve too…its not that being gluten and dairy intolerant means i can’t have bread……its just that you add in a yeast allergy and….. no bread! But these little gems are incredible!! So light and fluffy and full of flavor! Try eating just one!! Its SO not gonna happen! We ended the evening with my delectable fudgy ooey-gooey chocolate brownies! This was one amazing meal! I can’t wait to have leftovers for dinner tonight!! No one could even tell that it was gluten, dairy and yeast free!! The meatballs stay nice and moist when you reheat them…..they also freeze really well too! I’m sure these are going to become some staples in my house!! Super easy to make too! I made a nice big batch…thus saving myself from having to make lunches for hubby for at least a couple of days!! Hope you’ll give it a whirl! Enjoy! 🙂

30-Minute Baked Turkey Meatball (Printable Version

1 package (1.25 lb lean Jennie-o ground turkey)

1 egg

2/3 c gluten free bread crumbs (Ener-G GF bread crumbs)

1/4 of an onion, minced

Dash each of: garlic powder, basil, oregano, parsley, salt & pepper

In a large bowl or kitchen-aid mixer, combine all ingredients. Roll into balls or use a cookie scoop and place on a lightly greased baking sheet. Bake at 400 degrees F for 20-25 minutes or until cooked through.

Cheddar & Herb Biscuit  (Printable Version)

Biscuits:
1 cup gluten free flour

½ teaspoon xanthan gum
1/2 tablespoon baking powder
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon shortening
1 1/2 tablespoons cold non-dairy butter
1/2 cup almond milk + 1/2 tsp lemon juice
1/3  cup grated sharp cheddar cheese (soy)

Buttery Topping:
1 1/2 tablespoons melted non-dairy butter
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist. Using a cookie scoop, drop the biscuits onto a greased baking sheet. Bake for 10-12 minutes, until golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. When the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly. Serve immediately.

You Can’t Go Wrong With Breakfast!

Eeeeeee……I know its been awhile since I posted…. but I finally got over my hospital disaster and am back to actually eating solid food again! So let the cooking begin! I’ve got some more fantastic breakfast recipes to share with you! The great thing about breakfast food is that it can be an anytime meal, its just that yummy! So I’ve got some gluten free cinnamon rolls, made without yeast because I’m not a big fan of yeast baking…….and then some amazing stuffed breakfast potatoes. I also made a scrumptious birthday feast the other day…..gluten free meatloaf,  loaded mashed potatoes and zucchini casserole. I’ll be sharing those soon! But for now… have some breakfast! 🙂

Breakfast-Stuffed Potatoes (Printable Version)

Baked Potatoes:

2 large baking potatoes

Olive oil & salt

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil and sprinkle with salt. Place on a foil lined baking sheet and bake for 45-60 min, or until tender.

Scrambled Eggs:

3 large eggs

1 slice American cheese, in pieces

3 Tbsp water

Seasoning salt

While the potatoes are cooking, cook your sausage and scrambled eggs.

Filling:

3 Tbsp lite sour cream
1/4 c grated Parmesan cheese
1/2 c shredded sharp cheddar cheese, divided
1/2 lb Jimmy Dean breakfast sausage, cooked

1 green onion, sliced

Salt to taste
Scrambled eggs (see above for recipe)

Bacon Bits


Make a slit across the top of each potato and push ends together to open nicely. Scoop out the potato insides, put in a bowl and stir in the eggs, sausage, sour cream, onion, salt and cheeses (save a little of the cheddar for a topping.)  Spoon the mixture back into the potato skin. Sprinkle with reserved cheddar and bacon bits. Arrange on a baking sheet and cook at 400 degrees for 15 minutes or until filling is hot.

Gluten Free Cinnamon Rolls (Printable Version)

Ingredients

1/2 cup buttermilk

1/4 cup brown sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp vanilla

1 egg

1 1/2 cups flour + ¾ tsp xanthan gum

Filling

1 Tbsp butter, room temperature

1/3 cup brown sugar

1/2 tsp ground cinnamon

Icing

1/2 cup powdered sugar

1-2 Tbsp milk or cream

Directions

Preheat oven to 375° F.

Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk, then add the flour. Stir until thoroughly combined ~ do not overmix!

Turn dough out onto a lightly floured surface and knead for 2 minutes. Roll the dough into a large rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.

Roll the dough into a log and stretch slightly. Cut into 6 equal pieces and put the pieces into 6 greased muffin tins.

Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.

Drizzle with icing.

Adapted From: The Baker Chick

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