Category Archives: Sweet Breads

GFDF Peanut Butter Cinnamon Muffins

03 Tuesday Apr 2012

Posted by in Dairy Free, Gluten Free, Soy Free, Sweet Breads, Vegetarian

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I was craving chocolate in the worst way yesterday, but chocolate is one of my migraine triggers.  Hence, I decided not to indulge in chocolate because I really didn’t want the migraine no matter how bad the cravings were.  I decided to try making peanut butter muffins instead in hopes of staving off the chocolate cravings.  No such luck.  I kept thinking to myself how much I wanted the muffins to have some chocolate chips in them.

Despite the lack of chocolate in the batch I made, these muffins are good and peanutty.  I thought they tasted even today than yesterday.

GFDF Peanut Butter Cinnamon Muffins

3/4 cup organic sucanat
3/4 cup Maranatha organic no stir peanut butter (contains additional sugar, palm shortening, and salt)
2 large organic eggs
1 cup organic rice milk
1 teaspoon organic vanilla extract
½ cup sorghum flour
½ cup almond meal
½ cup organic tapioca starch
½ cup organic brown rice flour
1 teaspoon xanthan gum
1 tablespoon baking powder
½ teaspoon sea salt
1.5 teaspoons organic ground cinnamon
3/4 cup vegan chocolate chips (optional)

Preheat oven to 350° F.  Oil a 12 cup muffin pan (I used organic canola oil).  Set aside

In a large bowl, use an electric hand mixer (or do it by hand) to mix together the sucanat, peanut butter, eggs, rice milk, and vanilla extract.

In a small bowl, stir together the remaining ingredients except the optional chocolate chips.  Mix the dry ingredients into the wet ingredients.  Stir thoroughly.  Add chocolate chips if desired.

Divide the batter evenly between prepared muffin tins, filling each about 2/3 full.  Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool for 5-10 minutes in the pan, and then remove to a plate or rack to cool.

Makes 12 muffins.

©NaturallyElizabeth.com

Vegan Banana Bread

17 Saturday Mar 2012

Posted by in Dairy Free, Egg Free, Nut Free, Soy Free, Sweet Breads, Vegan

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I created this recipe many years ago when I was still eating gluten but I was reacting to eggs and my kids were reacting to dairy.   It is incredibly moist and delicious and always gets all kinds of compliments when I bring it to potlucks.  I’m still tinkering with a gluten free version of it, but hopefully that will appear sometime in the near future.

Vegan Banana Bread

Wet ingredients:
2/3 cup organic Sucanat
1/4 cup organic palm shortening
1/4 cup organic canola oil
1 teaspoon organic white vinegar
1/2 cup plain organic rice milk
1 teaspoon organic vanilla extract

Dry Ingredients:
2 cups organic whole spelt flour (whole wheat works, too)
1/2 teaspoon baking soda
1 teaspoon organic cinnamon
1/2 teaspoon sea salt

Stir Ins:
3 mashed ripe organic bananas
½ cup chopped walnuts or pecans (optional)

Preheat oven to 350F.  Oil one bread pan.  I use organic canola oil.

Mix together the dry ingredients in a large bowl.  In a medium sized bowl, mix together the dry ingredients.  Stir the dry ingredients into the wet ingredients.  Add the bananas and optional nuts and stir.  Scoop into the oiled pan and bake for 60-70 minutes at 350F until a toothpick comes out clean and the top is a golden brown.

©NaturallyElizabeth.com

GFDF Strawberry Banana Muffins

16 Friday Mar 2012

Posted by in Dairy Free, Gluten Free, Nut Free, Soy Free, Sweet Breads

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My baking tends to be influenced by two things:  Seasonal availability of ingredients and my own wacky cravings.  When I was making strawberry pie the other day, I suddenly got hit by a craving for strawberry banana muffins.  Actually, what I really wanted was strawberry blueberry banana muffins, but I didn’t have enough blueberries to make it work.  So I made strawberry banana muffins instead.  I am working on perfecting my gluten free banana bread recipe, and this was just a tangent on that process.

These taste great with butter or cashew butter on top.  They’re not incredibly sweet, so honey would also make a great topping, too.

GFDF Strawberry Banana Muffins

Wet ingredients:
2/3 cup organic sucanat
½ cup organic palm shortening
2 organic eggs
1 teaspoon organic GF white vinegar
3 teaspoons organic vanilla extract
3/4 cup organic rice milk

Dry Ingredients:
¾ cup organic brown rice flour
¾ cup organic tapioca starch
¾ cup organic millet flour
¾ cup sorghum flour
1.5 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons organic ground cinnamon
½ teaspoon sea salt

Stir-ins:
4 medium organic bananas, ripe to overripe, mashed (about 1.5 cups)
1.5 cups diced organic strawberries

Preheat the oven to 350F.  Oil the bottom of 24 muffin tins.  (I used organic canola oil.)

In a large bowl, mix together the wet ingredients using a whisk.  In a medium bowl, mix together the dry ingredients.  Add the dry ingredients to the wet ingredients and mix thoroughly with a spoon.  Stir in the bananas and the strawberries.  Divide the batter between the 24 muffin tins, filling each about half full.

Bake at 350F for about 15-17 minutes.

©NaturallyElizabeth.com