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The Ultimate Gluten Free Earl Grey Cupcakes

2 Mar

Ultimate Gluten Free Earl Grey Cupcakes with some Earl Grey Whipped Cream Frosting!

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Holy Smokes!  I’ve been searching far and wide for a recipe that combined one of my favorite tea’s with gluten free flour to make the ultimate earl grey cupcake. Now if you like matcha cake you may like this subtle and delicate take on tea cake. I adapted some of my favorite recipes into a gluten free recipe and voila! These little cupcakes are slightly sweet and depending on how you like your tea, dark or light you can play with the flavour of these scrumptious goodies.

Earl Grey Cupcakes with Whipped Cream Icing

Makes about 12
Earl Grey Cupcake Batter
Ingredients

Adapted from Honey and Jam’s recipe
1/2 cup salted butter, at room temperature

2/3 cups of sugar

1/4 tsp stevia ( optional)

2 eggs

1 1/2 cups of sifted gluten free flour mix (1/3 arrowroot powder, 1/3 tapioca starch, 1/3 fava bean flour)

2 tsp baking powder

1/2 tsp of xanthan powder

1/2 cup milk

3 bags of earl grey tea

Early Grey Whipped Cream Frosting 

Adapted from Elana’s Pantry

Ingredients

1 cup of heavy cream ( room temperature)

1 tablespoon of Agave syrup

1 bag of earl grey tea

Directions

1-Preheat oven to 350 celsius

2- Cream sugar and stevia with butter

3- Add eggs and mix together ( scrap sides of bowl)

4- In the meantime heat milk up to a low simmer. Once heated place milk in container then steep tea bag to your liking.

5- Sift all dry ingredients as well as remaining tea.

6- Combine dry ingredients in stages into the butter mixture.

7-Once cooled add milk and beat in the rest of the dry ingredients.

8- Pour the mixture into cupcake liners.

Frosting

1- Run tea bag under hot water

2-Let tea bag sit the cream

3. Tear bag and use some of the tea to add more flavour (about 1/3 of the bag)

4. Add Agave

5. Beat until you see stiff peaks

6. Decorate cooled cupcakes

Voila! You can serve these yummy goodies at you next tea party. They will be a nice accent to any afternoon tea. Some of my favorite tea’s to pair these cupcakes with are Mariage Freres’ Russian Star or even some Saint Petersburg’s, Kusmi Tea .

Sit back relax and enjoy some tea and lovely Earl Grey Cupcakes.

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Gluten Free Zucchini Chocolate Dream Bread

23 Feb

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After a long hiatus, I am back to cooking again.

My love of baking has not subsided!  I have experimented with many types of gluten free flour . I’ve come to the conclusion that the best thing to do is to blend flours together to try and achieve the same consistency found in regular yummy bready things. Keep in mind it will never be the same. It just can’t. Once you make peace with that, the door into a yummy gluten free baking world will open!

So I had these ‘meh’ looking zucchini’s hanging out in my fridge as well as huge bag of dark chocolate chips. Combine that with a huge hankering for something sweet and voila its time to bake up a storm. I searched the web and found many recipes and took the best of the best each and came up with this.

Ingredients

Dry:

1 1/2 cups gluten free flour mix ( 1 part chickpea/fava bean flour, 1 cup of arrowroot or cornstarch and 1 part tapioca starch)

1/2 cup of dark chocolate chips

1 tsp xanthan gum

1/2 tsp of baking powder

1 tsp cinnamon

1/2 tsp of salt

Wet:

2/3 cups of light brown sugar

1 tsp vanilla extract

2 eggs

1/4 grapeseed oil or coconut oil

1/2 applesauce

Other:

2 medium small zucchini shredded (about 1 1/2 cups)

Directions:

1, Preheat oven to 350 F

2. Grease large loaf pan

3. Mix sugar and oil

4.Combine the rest of wet ingredients in a large bowl with mixer or by hand

5.Slowly add dry ingredients to wet ingredients

6. Fold shredded zucchini into mixture

7. Bake for about 50 minutes to an hour

The loaf should be nice and moist and just plain yummy. The recipe makes about 12 servings or 10 generous slices. I would suggest pairing this with some nice mate green tea, or even some nice chamomile if your having a late night snack. Or if your feeling very decadent with an amazing hot chocolate.

Happy eats!

Cinnamon Raisin Coconut Flour Scones

18 Oct

As the weather begins to change and things begin to get cooler, my palette craves warm comfort food. There is something about the cool weather and soft sweet smelling baked good that seems to warm me up! Combine this with the fact that I love baking and it equals the perfect recipe. However there is one giant footnote, gluten makes me feels ill. The enjoyment baked offer just doesn’t seem worth it compared to how they actually make me feel. In have for the past months been experimenting with some of my favorite recipes but instead of regular flour I have been using coconut flour. So now to compliment my coffee and the chilly fall mornings I can have a cinnamon raisin coconut flour scones. Yummy in my tummy and I know for a fact that my tummy will indeed love it!

Cinnamon Raisin Coconut Flour Scones

Ingredients
1/4 tsp baking powder
1 tsp cinnamon
2 tbs raw honey
1/2 tsp vanilla extract
1/2 cup coconut oil (melted)
3/4 cup of sifted coconut flour
1 cup of raisin ( add more to your liking)
6 eggs room temperature.

Instructions
1. Preheat oven to 350 F
2. Grease pan with coconut oil
3. In small bowl, mix wet ingredients honey, oil, vanilla and eggs with a whisk
3. Mix all the dry in ingredient in a large bowl, cinnamon, baking powder and sifted flour
4. Combine wet and dry ingredients with a spatula till well blended ( dough should be sticking together not stiff)*
5. Place fist size portion of mixed ingredients on greased pan.
6. Bake for 25-30 minutes

* If your dough is stiff add 1-2 TBS of water as needed.

Coconut flour has a very different texture then regular wheat flour. However if you have gluten issues it is a great choice a nice way to be nice to your belly! I also like to use raw honey or maple syrup in my baking recipes to stick to natural sources of sweetness, that are full of vitamins and mineral ….. try my cinnamon raisin coconut flour and
Enjoy!

If you have any questions drop me a line!

Yummy In Your Tummy Coconut Flour Blueberry Muffins

7 Jul

The great muffin debate. This is what I used to call the enthused argument my friend Teo and I would have about muffins. Are muffins, cupcakes in a ‘healthy’ disguise? Can a muffin be a healthy treat? For the most part I would say that muffins are not as healthy as they seem, unless you are making your own at home. By baking your own muffins you can see how much sugar actually really goes into what you are making. I can guarantee you would be surprised how much sugar goes into a classic muffin recipe. Needless to say I do believe that muffins can be healthy treats…

Blueberry ( Coconut Flour ) Muffins

For this recipe you will need
Ingredients

6 eggs ( at room temperature)
3/4 cups and 2 TSP of Coconut Flour
2x(1/4) cups of Melted Butter or Melted Coconut Oil
1/2 a TSP of Salt ( to taste)
2x(1/4) cups of Raw Honey ( sweeten to your taste)
1 TSP of Baking Powder
8 TSP of Water
1 cup of Blueberries

Directions
1.Preheat oven at 375 Celsius and grease muffin tin (makes 12 muffins)
2. Combine all the dry sifted ingredients (baking powder, salt and coconut flour) into a medium to small bowl.
3. In a larger bowl mix all the wet ingredients (honey, eggs, butter)
4. Gently combine the dry ingredients in a whisk like motion until they are all mixed
5. Add water into mixture a teaspoon at a time until well mixed, mixture should be slightly glue-y
6. Add blueberries.
7. Baking time, 15-20 minutes or until you insert a toothpick and it comes out clean,tops should be golden.

What is great about these muffins is that every ingredients is accounted for. The honey which can be diminished-with apple sauce- is full of minerals and amino acids. So, although these muffins are sweet they are by no means related to cupcakes. The coconut flour is gluten free and filling and the blueberries are great antioxidants. Try them out… I guarantee this is the healthiest ‘yummy in your tummy treat’ you have had lately!

So until next time, enjoy the muffins treats!

If you have any questions drop me a line!

Fluffy Yellow Cake/Martha Washington Cake & My Glorious Disaster of an Experiment.

25 Jun

A couple of months back at the behest of a friend and for the sheer challenge of it, I decided to follow the paleolithic diet. After 30 days, I realized I felt great, I was sleeping better and feeling less cranky. This made me want to continue. In order to do so I decided to follow the primal blueprint. I really love food! This love of food began for me as a child in the kitchen, more notably it began with baking. Eating ‘paleo’ or ‘primal’ is a lifestyle that makes baking hard if not a challenge. Eating ‘paleo’ or ‘primal’ promotes many things, but two that I find very important. One, eat what is most nutritious and beneficial for your body, and two, eliminate sugar. Clearly baking does not fit with these two guidelines. Broken hearted, I found substitutes such as almond flour and coconut flour, both nutritious flours but harder to bake with, especially when trying to eliminate/replace both refined sugar and vegetable shortening or oil. All in all, baking is a complicated equation, most of the times everything balances out, as soon as you start to replace and/or eliminate elements in the equation, the end result does not add up.

Yesterday was the fateful day I attempted on of my childhood favorites. Cake. I took the easiest classic recipe from my Grandmother’s cooking bible.Instead of regular flour, vegetable shortening and the 2 cups of sugar the recipe called for, I used coconut flour, agave and good old classic butter. I have to confess my utter failure. The cake was edible but there is a lot of tweaking that needs to be made. I am adamant that I will be able to master this recipe. I will make the cake of my childhood memories for the present healthy adult in me. It’s okay to indulge sometimes, 80% of the time I’m on target with my health goals, though I aim to follow those goals a 100 percent of the time. Here is my indulgent suggestion for you…

Fluffy Yellow Cake/Martha Washington Cake

For this recipe you will need
ingredients
I cup of shortening
2 cups of sugar
4 eggs yolks
1 teaspoon of vanilla extract
3 cups of flour
1/4 teaspoon of salt
3 teaspoon baking powder
I cup of milk
4 stiff beaten egg whites (beat till they form peaks)

Directions
1. Cream shortening and add sugar
2. add egg yolks and vanilla
3. beat WELL
4. add sifted dry ingredients ( flour, salt, baking powder) alternatively with milk and fold in egg whites
5.pour batter into 3 8-inch pans
6. place in oven at 350 degrees Celsius
7. leave baking for 30 minutes (check cakes at the 25 mark)

*use a toothpick to see if the batter is still raw, if the toothpick comes out clean your cake is done!

Lemon Frosting

For this recipe you will need
Ingredients

1 3/4 icing sugar
1/4 cup melted butter
1/4 cup lemon juice
1 tablespoon cream
1/8 teaspoon grated lemon peel
1 3/4 icing sugar

Directions
1. combine sugar with butter lemon juice, cream and lemon peel.
2. beat until smooth
3. add 1 3/4 cup of icing sugar
4. beat until frosting has a ‘spreading’ consistency
5. If the icing is too thing then add more sugar
( I also added some toasted coconut flakes and some coconut shreds to the top layer for decorative purposes!)

*for this cake I used double the amount of frosting to cover the whole cake and the in between layers.

So there you have it! An indulgence of the most decadent kind. It’s okay to indulge once in a while, a cake like this is great to make because you can see how much sugar goes into baking. If this is how much you put into your cakes, imagine what is the ones you buy in stores! So invite some friends over and have some nice Earl Grey tea or herbal tea and make of an afternoon of it! Enjoy treating yourself! So next time around I hope to have prefect my coconut flour version of this cake, without gluten without sugar, and definitely without icing… once perfected I’ll be happy to indulge more often with a nice slice of coconut flour cake! In the meantime have a slice of Fluffy Yellow Cake/Martha Washington and enjoy eating it too!

If you have any questions drop me a line!

P.s. Best priced coconut flour in Montreal can be found at Les Douchers du Marche in the Atwater Market.

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