Posts Tagged With: gluten-free

flourless chocolate peanut butter oatmeal muffins

It’s been a while since my last muffins for Monday recipe (which included chocolate chunks, pecans, and bacon), not so much because I haven’t been making muffins, but because I haven’t been doing much blogging.

That said, today’s muffin recipe is brand new and so yummy that I just had to share!

breakfast is gonna be really good this week.....

breakfast is gonna be really good this week…..

Despite my love of all things chocolate and peanut butter, I have never combined these two ingredients in a muffin recipe before, probably because I don’t like eating dessert for breakfast.

(If you’ve tried any of my muffin recipes before, you know that they are all very lightly sweetened and a far cry from the cake-disguised-as-breakfast muffins that lots of people make. And I do enjoy eating a sweet ‘n’ fluffy muffin every now and again–just not first thing in the morning!)

This recipe is rich and flavorful, but not overly sweet, which makes it a perfect little muffin to start your day off in a hearty and (mostly) healthy direction.

I should disclose that this recipe was kind of inspired by those no-bake peanut butter chocolate oatmeal cookies that our cafeteria always used to serve for dessert when I was a kid. (Though not quite as good for you as my muffins, those cookies are darn tasty and super easy to make–here’s a recipe!)

I should also disclose that this recipe is flourless not because of any recent developments in our ability to tolerate wheat or gluten….

I just happened to be out of whole wheat flour…

So why not experiment? 🙂

What’s in it:

  • 2 cups rolled oats
  • 1/3 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup peanut butter
  • 3/4 cup fat free Greek yogurt
  • 3 eggs
  • 1 teaspoon vanilla extract

Step by step:

  • Preheat your oven to 400°F and prepare a 12-cup muffin pan.
  • In a small bowl, whisk together the oats, brown sugar, baking powder, baking soda, and salt.
  • In a larger bowl, beat together the peanut butter, yogurt, eggs, and vanilla.
  • Stir the dry ingredients into the wet stuff just until everything’s incorporated.
  • Divide your batter among your 12 muffin cups. Unless you’re scared of raw eggs (I’m not), feel free to lick your spoon clean of all those deliciously chocolate-y, peanut butter-y batter remnants.
  • Bake the muffins for 15-18 minutes or until they’ve risen nicely and are firm enough to spring back a little when you press the tops.
  • Let the muffins cool in the pan for a few minutes, then remove from the pan and cool to room temperature.

I ate one of these babies as soon as it left the pan, and it was pretty special. The cocoa flavor is dark and rich, and the nuttiness of the oats nicely complements the peanut butter flavor.

I was a little worried about how the texture would turn out since I had used all oats and no flour, fearing my muffins might end up a bit fragile and crumbly, but I think the eggs and the stickiness of the peanut butter gave them enough body and structure.

Now that I’ve made tried my hand at flourless muffins, I’m excited to try some more variations, and of course I’ll try to squeeze in a blog post here and there when I do. 🙂

Categories: recipes | Tags: , , , , , , , , , , , , | 10 Comments

supper tonight – 6.25.12 and 6.28.12 – pork (belly) ‘n’ beans – a guest post from Micah – plus 3-ingredient microwave chocolate cakes!

I was much too busy with Red Clay to help Micah cook dinner Monday night, so he whipped up an amazing (and very fancy) meal for us all on his own. I snapped some photos and told him his delicious supper would go up on the blog if he would write up a post about it. So he did, and here it is!

*   *   *   *   *

Hi. I’m Tanya’s main squeeze Micah and her very first official guest blogger.

I’m also the resident cook/curer of all things carnivorous in our household and a dabbler in what Tanya has coined “boozy infusions.” These are simply booze that has been infused with something (preferably non-toxic) that you think it should taste more like. But I’ll go into further detail about those adventures in a future guest post.

The reason I’m writing is to tell you about this here dinner:

beauty and substance – a perfect combination

I’ve recently begun to discover my roots. In other words, I’ve become enamored with Southern cooking.

I’ve long had a taste for the tasty. But whenever I’d think about the great food cultures of the world, I’d think about French, Italian, authentic Mexican, Japanese, etc. Never did Southern cross my mind. Only recently have I discovered what has been right in front of my face (and in my mouth) my whole life.

This has a lot to do with the rise of our local celebrity chef, Hugh Acheson. I know Tanya has mentioned him before. He’s the man who has put Athens, Georgia on the culinary map. His specialty is Southern cuisine with a modern twist.

After we visited his restaurants and read his cookbook, A New Turn in the South, a lightbulb went off in my head. The South does have one of the finest food cultures in the world. In bridging the traditional cuisines of three continents (North America, Africa, and Europe), we Southerners have created something greater than the sum of its parts.

Sure, it’s been hijacked and bastardized by the Paula Deens of the world, but trailblazers like Hugh are taking it back. This makes for an exciting time to be a foodie in the South, and it has made me want to incorporate a little Southern charm into almost everything I cook.

Including the meal I’m telling you about here, which fancifies butter beans and quick pickles with a little bit of pork belly. Voila!

Wait, that’s French. Let’s try again.

Here it is, y’all: my Pork (Belly) ‘n’ Beans.

First, there are two things you’ll want to make ahead: pork belly confit (I followed these directions from Belly Love) and pickled beets (made following thismodernwife’s recipe). These’ll keep in the fridge for a while, so make them when you have time and keep ‘em around for this meal.

(As you can probably tell from the preceding recipes, and Tanya can confirm, I prefer to read things with lots of pictures.)

Ingredients:

  • For the butter bean puree (you’ll have extra left over):
    • 2 cups dried butter beans or baby limas
    • 6 cups stock or broth
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 3/4 cup heavy cream
    • 1-2 tablespoons lemon juice
    • ½ teaspoon smoked paprika
    • salt and pepper to taste
  • Everything else:
    • two 2- to 3-ounce pieces of pork belly confit
    • 2-4 tablespoons pickled beets, sliced into thin strips
    • 1/4 cup fresh parsley, roughly chopped

What to do:

  • Put beans, stock, onion, and garlic into a pressure cooker, slow cooker, or big pot. Cook until tender (about 30 minutes in a pressure cooker or several hours on the stove/in a slow cooker).
  • Puree with a stick blender or in batches in the regular blender until smooth.
  • Add cream, lemon juice, and paprika, plus salt and pepper to taste.
  • Strain with cheesecloth or fine mesh strainer. (Bonus: The solids that are leftover make good bean dip.)
  • Add the liquid back into a saucepan and cook on medium low heat to reduce it until it’s good and thick.
  • The last step is to crisp up the pork belly. Add the pieces to a skillet over medium heat and cook each side until brown.
  • To serve, ladle about ½ cup of butter bean puree onto each plate, add the pork belly, top with slivers of pickled beets, and garnish with parsley.
  • Eat up!

*   *   *   *   *

Tanya here again. I just want to reiterate how good this was! Micah and I usually work together in the kitchen, but this recipe was entirely his creation and entirely, mouthwateringly, perfectly delicious.

The best part? We had enough of all the fixins that, after having this meal Monday night with a tomato cucumber salad, there was still plenty for us to enjoy it again yesterday, this time with the last of my peach tomato gazpacho.

Oh, and for dessert? We made some fantastic 3-ingredient microwave chocolate cakes, thanks to Stephanie at a {modern} christian woman.

topped at the last minute with the remnants of a pint of
cherry vanilla Häagen-Dazs that we found hiding in the freezer

Gluten-free friends, these are made from egg, powdered sugar, and unsweetened cocoa, so you can enjoy them, too! 🙂

Categories: people, recipes | Tags: , , , , , , , , , | 16 Comments

gluten-free experiments, part two: fruity nutty cocoa bites, cranberry coconut almond muffins, and a bonus recipe: peach & tomato gazpacho!

I know the title of this post promises an overflow of information, so I’m going to try to keep the hemming and hawing to a minimum and get quickly to the recipes!

The reason I’m sharing so many at once here is because in the last two weeks, I made two more batches of gluten-free goodies to share with my Red Clay buddies, and then I made some peach and tomato gazpacho (both vegan and gluten-free) to bring to the end-of-institute potluck dinner on Tuesday. All this food was for the same audience of eaters, so I decided to put it all in the same blog post, too, for easy sharing. 🙂

For my third-ever gluten-free experiment last Monday, I decided I wanted to make some of those no-bake fruit-and-nut balls that I’ve seen around the blogosphere/interwebs. I looked at a few recipes to get an idea of the proportions, then (of course) winged it based on what I actually had in the cupboard. In the end, these chewy little bites ended up being rich, a little sweet and a little salty, and overall pretty darn tasty!

worried about sticking, I used little paper mini-muffin cups to transport
these safely (probably unnecessary, but I figured it wouldn’t hurt)

What’s in it:

  • 6 dates, pitted
  • 1 cup dried cranberries
  • 2 cups pecan halves
  • 2 tablespoons raw sunflower seeds
  • 4 tablespoons cocoa powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1/4 cup dried, unsweetened shredded coconut

Step-by-step:

  • Blend all of the ingredients except for the coconut in a food processor until you have a thick mixture, almost like cookie dough.
  • Put the coconut in a shallow dish.
  • Use your hands or a cookie scoop to pick up about 1-2 teaspoons of the mixture at a time; roll and press your scoop of dough into a tightly packed ball. (Warning: your hands will get sticky!)
  • Roll the ball in the dried coconut.
  • Repeat until you run out of stuff! 🙂

For me, this made about 3 dozen little bites, which was perfect for sharing with a group. Though I’ll admit, I probably ate a little more than my fair share. 🙂

Next up was my attempt at gluten-free muffins for this Monday, which I adapted from a recipe on the Gluten Free in Boulder site (with minor changes, as always, because I didn’t have blueberries or quite enough cornmeal.)

stacked upside down because, well, why not?

What’s in it:

  • 2/3 cup raw almonds
  • 1 cup dried, unsweetened shredded coconut
  • 1-1/2 cups cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1/2 cup honey (I would reduce this to 1/4 cup next time)
  • 2-1/2 cups milk (I would reduce this to 1 1/2 cups next time)
  • 1 to 1-1/2 cups dried cranberries

Step-by-step:

  • Preheat your oven to 400°F and prepare two 12-cup muffin pans. (I would recommend using liners as I didn’t and my muffins were a little too sticky!)
  • In a food processor, blend together the almonds, coconut, cornmeal, baking powder, and salt until you have a coarse meal that looks kind of like sand.
  • In a large bowl, whisk together the eggs, yogurt, milk, and honey.
  • Add the dry ingredients from the food processor and whisk until combined. If you follow the original recipe like I did, your batter will be pretty soupy, which was kind of hard to work with and made for a fragile muffin–so if I make these again, I’ll adjust the recipe.
  • Pour about 1/4 cup of the batter into each of 24 muffin cups. Top each muffin with dried cranberries.
  • Bake for about 25-30 minutes. (After the original recipe’s recommended 15, my muffins were nowhere near done!)
  • Let the muffins cool in the pan for 5-10 minutes before (carefully) removing them to a wire rack to reach room temperature.

Like I said, these muffins were very delicate when they came out of the oven, I think because the batter was just too wet, so I would reduce the liquid as noted above. And I also thought they were a little too sweet, so for my personal tastes, I would reduce the honey, too. Still, made following the directions posted here, these sweet and nutty little cakes were a big hit with my classmates.

and the last leftover muffin was pretty tasty
warmed up and topped with some vanilla ice cream

The last thing I made for my Red Clay friends was for our potluck on Tuesday evening. Since it’s been so dang hot here in Georgia, and since it’s the perfect time of year for peaches (free from Earth Fare!) and fresh local tomatoes…

tomato or not tomato, that is the question….

…I decided to resurrect one of my favorite soups from last summer, a cool and refreshing peach and tomato gazpacho from Epicurious. Besides doubling the recipe, here are the changes I made:

  • I used dried tarragon instead of fresh (so, 1 teaspoon dried in place of 1 tablespoon fresh)
  • I used rice wine vinegar in place of the white wine vinegar
  • I doubled the ice and skipped the water
  • I didn’t strain it at the end (and straining wasn’t really necessary anyway!)

I think last year I might have also added a dollop of Greek yogurt to this, but this time I wanted to make it vegan. And since I pretty much stuck to the original recipe, I won’t re-type it up here. But I will show you how lovely it was!

mental note: parsley looks pretty on this soup, but it’s not the best flavor
combination….more tarragon or maybe some mint would have been better!

This stuff got polished off at the party, but I did save just a little bit for Micah and me to enjoy with dinner later in the week.

But more on that in my next post. 🙂

Categories: recipes | Tags: , , , , , , , , , , , | 15 Comments

gluten-free experiments – strawberry coffee cake, crustless carrot quiche

Y’all, I’m in the middle of something really incredible.

It’s called the Red Clay Writing Project, which is part of a larger program called the National Writing Project.

The Red Clay Summer Institute, which I’m about halfway through right now, is sort of like a writing camp for teachers. We meet from 8:30am until 4:00pm every day for three and a half weeks in June, and during that time we….

  • write
  • talk about writing
  • read about writing
  • write about writing
  • share our writing
  • read and listen to others’ writing
  • reflect on how we can build safe writing communities in our classrooms
  • explore why it’s important for us to share our voices and for our students to share theirs
  • discuss ways we can support our colleagues as teachers of writing

And that’s just the short list. This thing is intense, overwhelming, and absolutely amazing.

I’ll share more about my experience in Red Clay once it’s over, but for now, I want to talk about food.

Since we meet from 8:30am until 4:00pm every day, we are together at breakfast time and lunchtime, and so one of the things that we do is take turns bringing food each morning to share with the group. Of course, this is right up my alley. 🙂

I was originally planning to revisit some of my favorite muffin recipes until I learned that two folks have a gluten intolerance–which makes whole wheat muffins a not-so-inclusive choice for sharing. And I really wanted to make foods that everyone could enjoy.

Thus began my research into gluten-free baking, from which I learned that there are all sorts of interesting flours (rice flour, teff flour, chickpea flour, amaranth flour) that gluten-free eaters deal with when they want to bake, not to mention the xanthan gum and guar gum that often contribute to creating a pleasing texture in GF baked goods. I don’t keep any of these items in my pantry, which just made finding workable recipes more a of a challenge.

I also follow several awesome gluten-free blogs, a couple of which I nominated for some blogging awards a couple of days ago–but I still struggled to find a recipe that I was really excited about making in large quantities for this particular purpose (and that didn’t require all those fringe flours).

Honestly, I got pretty frustrated. There are so many phenomenal web resources for gluten-free eaters, but it’s really freaking hard to find recipes on these sites that contain normal pantry ingredients.

All I wanted to do was figure out how to make a gluten-free coffee cake without making a trip to the store, and it just wasn’t happening.

Then came the “Aha!” moment.

Cornmeal is gluten-free. So is almond flour–and although my cupboards contained no almond flour or almond meal, I did have a tub of raw almonds that I could whir around in the food processor.

So I revised my search terms, removed the word gluten-free from my vocabulary, and looked instead for a recipe that included the words cornmeal, almond, and cake.

Jackpot!

Simple Bites offered a recipe for Lemon, Cornmeal, and Almond Cake, which, of course, I made completely differently than they suggested based on what I had in my kitchen. My version was different in that….

  • I doubled it to fit in my Bundt pan instead of a single 9″ cake pan (better for sharing with 20+ folks).
  • I didn’t include lemon juice or zest (we didn’t have any).
  • I used a different proportion of cornmeal to almond meal (there were only 8 ounces of almonds in the cupboard, so when I doubled the recipe, I didn’t have enough to also double the amount of almonds, but I did have extra cornmeal).
  • I added strawberries (just because).
  • I did a few steps slightly out of sequence (just because).

Not surprisingly, my version ended up looking a lot different from theirs, too:

very pretty Simple Bites cake on the left, my funky cake on the right

I wasn’t happy about how this cake turned out, especially since much of the top of the cake (plus gobs of melted butter) stayed in my Bundt pan when I turned it out onto a plate. The final product was also much sweeter, denser, and richer than I was going for–more like dessert than breakfast. In fact, I was kind of embarrassed to bring it in. (Did you happen to read my ramblings about vision the other day? Well, let me tell you–this cake didn’t achieve the vision I’d anticipated at all.)

But, surprisingly enough, it was quite well-received by my fellow Red Clay participants, several of whom asked for the recipe.

So, here it is. 🙂

What’s in it:

  • 8 ounces raw almonds OR 8 ounces almond flour/meal
  • 1-1/3 cups cornmeal
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 pound (4 sticks) butter, softened
  • 1-1/2 cups sugar
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 1 pint strawberries, cut into 1/4″ pieces

Step-by-step:

  • Preheat your oven to 325°F and grease a 10″ Bundt pan.
  • Mix your dry ingredients:
    • If your almonds are whole, toss them in the food processor with the cornmeal, brown sugar, baking powder, and salt. Pulse until the mixture takes on a coarse, sandy-looking texture. (Don’t go for too long, or your almond meal might become almond butter!)
    • If you already have almond meal or flour, whisk it together with the brown sugar, cornmeal, baking powder, and salt.
  • In a separate bowl, use an electric mixer on high speed to cream the butter and sugar together until they’re light and fluffy.
  • Beat in the vanilla, then the eggs–one at a time, making sure each one is incorporated before you add the next one.
  • Add the dry ingredients to the wet and mix just until combined. (My mixture was pretty thick.)
  • Fold in the strawberries.
  • Pour the batter into your Bundt pan and bake for 60-70 minutes.
  • Allow the cake to cool for at least 10 minutes in the pan before turning out onto a plate or cooling rack.

If you make this recipe, please let me know in the comments how it turns out for you! I would especially like to know whether or not your final product is swimming in a pool of butter at the end of the process.

(If I make this cake again, I’ll reduce both the butter and sugar by at least one fourth in the hopes that it will be less of a disaster. :))

one more, just because

Since I brought in something sweet last week, I decided for this week’s gluten-free adventure to take a savory path. Having made some mini quiches for Dave and Kim‘s shower last weekend (post about that coming soon!), I had little eggy pies on my mind. But even the crustless quiche recipes I’d found still called for a little bit of flour to be whisked in with the eggs for a little more structure, so I had to do a little more searching.

Again, cornmeal came to my rescue when I found this recipe for Crustless Carrot Quiches from Better Homes and Gardens. Well, actually, I found an adapted version of it that, for some reason, called for more eggs.

Again, I both doubled and changed the recipe, because that’s just what I do.

And, again, I kind of wish I had been able to adhere to the original ingredients and instructions, because I wasn’t in love with the results.

kinda cute, but not Better Homes and Gardens cute….

These weren’t terrible. Some people even told me they liked them. But I didn’t. The flavor was pretty good, but the texture was way off: kind of grainy (maybe from the cornbread?) and not as creamy as good quiche ought to be (maybe too much egg and not enough other liquid like milk/cream/yogurt?). I don’t know. I might make some variation on these again, but I wouldn’t follow either of the two recipes I linked to above. (Of course, please feel free to follow the links and the recipes if you’re so inclined.)

I wouldn’t follow my own version again, either, but I’m posting it anyway because one person asked me for it! (So, maybe, these weren’t as bad as I thought they were…?

What’s in it:

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 large carrots, shredded (about 3 cups)
  • 9 eggs, beaten
  • 2/3 cup cornmeal
  • 1 teaspoon salt (but I thought it needed a bit more)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon dried basil
  • 2 cups shredded cheddar (the original recipes called for more–this would’ve helped!)
Step-by-step:
  • Preheat your oven to 325°F. Grease two 12-cup regular muffin pans (or you could do a whole bunch of mini-muffins and cook for a shorter amount of time).
  • Melt the butter in a large skillet over medium heat. Add the garlic and onion and saute until translucent.
  • Add the carrots and cook for about 2 more minutes, then remove from heat and allow to cool.
  • In a large bowl, whisk together the rest of the ingredients. (At this point, I’d probably throw in a healthy dollop of Greek yogurt for some added creaminess, plus more cheese than I used.)
  • Add the carrot mixture to the egg mixture and stir to combine.
  • Divide the mixture among your 24 muffin cups–this will be about 2-3 tablespoons per cup.
  • Bake for about 15-20 minutes or until set.
  • Allow to cool in the pan for 2-3 minutes, then remove the quiches to a wire rack to cool the rest of the way.

Next week, my group brings food on Monday and then on Friday, so I’ll have two more gluten-free experiments to tell you about soon. Hopefully, they’ll go better than my first two. 🙂

In the meantime…

that’s me on the bottom right…

Categories: musings, recipes | Tags: , , , , , , , , , , , | 5 Comments

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