Tag Archives: dairy free option

GF Cranberry Banana Muffins

02 Friday Nov 2012

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

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Last fall at this time, I went through an insane cranberry craving.  I created several different cranberry baked goods.  I also stocked up on cranberries and froze them so that I would have them all year.  Luckily I still have several bags in my freezer stash, so I’m able to start posting recipes on my blog just before the organic cranberries are showing up in the stores.  Cranberry season should be starting soon!

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GF Cranberry Banana Muffins

Wet ingredients:
1/2 cup organic granulated sugar
1/2 cup organic light brown sugar
1/2 cup organic butter, softened*
1/4 cup organic rice milk
2 organic eggs
1 teaspoon organic GF vanilla extract

Dry ingredients:
1/2 cup organic tapioca starch
1/2 cup organic brown rice flour
1/2 cup sorghum flour
1/2 cup almond meal**
1 teaspoon xantham gum
1 tablespoon baking powder
1 teaspoon organic cinnamon
1/4 teaspoon organic nutmeg
1/2 teaspoon sea salt

Stir-ins:
1 cup organic mashed ripe bananas (about 3 medium)
1.5 cups organic coarsely chopped cranberries (1/2 of a 12 oz bag)
1/2 cup organic chopped walnuts or pecans (optional)**

Preheat the oven to 350F.  Oil 18 muffin tins (I used organic canola oil).

In a large bowl, mix the wet ingredients with a hand mixer.  In a small bowl, stir together the dry ingredients.   Add the dry ingredients to the wet ingredients and stir thoroughly.  Mix in the bananas, cranberries, and optional nuts.  Scoop batter evenly between about 18 muffin tins; they should be about 2/3 full.  Bake for 25 minutes at 350F.

*To make this dairy free, substitute palm shortening for the butter.

**To make this nut free, substitute millet flour for the almond meal (which carries a cross-contamination risk) and eliminate the nuts.

©NaturallyElizabeth.com

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GF Blueberry Streusel Muffins

28 Monday May 2012

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

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To me, fresh blueberries are one of the best parts of life.  Between fresh blueberries and fresh peaches in June in Texas, I could eat only fresh fruit and be quite happy.  I also love baking with them.  Frozen peaches and frozen blueberries just aren’t the same in baked goods.   I’d rather wait for the in season fresh fruit.

GF Blueberry Streusel Muffins
Adapted from the Betty Crocker 40th Anniversary Edition Cookbook

Muffins:
1 cup organic rice milk
¼ cup organic canola oil
1 teaspoon organic GF vanilla extract
1 organic egg
½ cup almond meal*
½ cup sorghum flour
½ cup organic brown rice flour
½ cup organic tapioca starch
1 teaspoon xanthan gum
1/3 cup organic cane sugar
5 teaspoons baking powder
½ teaspoon sea salt
1 cup fresh organic blueberries**

Streusel Topping:
1 tablespoon almond meal*
1 tablespoon sorghum flour
1 tablespoon organic brown rice flour
1 tablespoon organic tapioca starch
2 tablespoons organic light brown sugar, packed
2 tablespoons organic butter, softened to room temperature***
½ teaspoon organic ground cinnamon

Preheat oven to 400F.  Oil a 12 cup muffin tin.

In a small bowl, mix together the streusel topping.  Set aside.

In a large bowl, mix together the milk, oil, vanilla, and egg.  In a medium bowl, mix together the almond meal, sorghum flour, brown rice flour, tapioca starch, xanthan gum, sugar, baking powder, and sea salt.  Add the dry ingredients to the wet ingredients and stir thoroughly.  Gently mix in the blueberries.  Divide evenly between the 12 cups on the muffin tin.  Sprinkle half a tablespoon or so of streusel topping on each muffin.

Bake at 400F for 16-18 minutes until golden brown.  Allow to cool in the pan for about five minutes before removing.

*Almonds are not technically a nut but carry a cross-contamination risk. To make this safe for those who are sensitive to nuts, substitute millet flour for the almond meal.

**If you are substituting frozen blueberries for fresh, measure out 1 cup of blueberries and allow them to defrost to room temperature.  Thoroughly drain all liquid from them before adding to the batter.

***If you are dairy free, you can substitute palm shortening for the butter.

©NaturallyElizabeth.com

GF Apple Coconut Crumb Pie

22 Thursday Mar 2012

Posted by in Dairy Free, Gluten Free, Pies, Soy Free, Vegetarian

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At one point in time, this recipe began as the Betty Crocker 40th Anniversary French Apple Pie.  However, the crumb topping just didn’t quite have the flavor I wanted once I converted it to a gluten free recipe.  I got the inspiration one afternoon to add coconut to the topping, and it made a huge and delicious difference.  This is now a favorite recipe of mine even though I’m not a huge apple pie person.

GF Apple Coconut Crumb Pie
Makes one 10” pie

Crust
1/3 c organic millet flour
1/3 c organic brown rice flour
1/3 c organic tapioca starch
1/2 c sorghum flour
3/4 t xanthan gum
1/2 t sea salt
1/2 c organic palm shortening
1 organic egg
3-4 t water

Filling
8 cups of peeled and thinly sliced organic apples (about 8 apples)
1/4 c organic granulated cane sugar
1/4 c organic sucanat
1/3 c organic cornstarch
1/4 t sea salt
1 t organic cinnamon
1 t organic nutmeg

Crumb Topping
1/4 c organic millet flour
1/4 c organic brown rice flour
1/4 c organic tapioca starch
1/4 c sorghum flour
1/2 t xanthan gum
1/2 c organic light brown sugar, packed
1/2 c (one stick) organic salted butter, softened to room temperature*
1 c organic shredded coconut

Directions

Peel and slice the apples and add the sucanat and cane sugar to them in an oven-proof bowl.  Place them in the oven at 425F while it preheats to get them softening a bit.

Mix together the dry ingredients for the crust.  Cut the palm shortening in with a fork.  Whisk the egg in a bowl and then mix it into the dough.  Add water until the dough is moistened enough to stay together but isn’t goopy.  Place the dough in a 10” pie pan.  Using your fingers, press it into the pan along the bottom and sides.  Set aside.

Mix together all of the ingredients for the crumb topping.  I find it easiest to mix with my hands. It will be a bit on the dry side.  Set aside.

Pull the apples and sugars out of the oven.  Being careful of the hot bowl, add the remainder of the filling ingredients to the apples.  Stir well.  Pour the filling into the pie crust.  Top with the crumb topping.

Place the pie on a cookie sheet (to help with any spillovers) and cover with foil.  Bake at 425F for about 50 minutes.  Remove the foil and bake for another 10 minutes to brown the crumb topping.  If the apple juices are not bubbling up on the sides at this point, re-cover with foil and put it back in the oven in 5 minute increments until it is bubbling and juicy.

*To make this recipe dairy free, substitute palm shortening for the butter. It won’t be quite as flavorful, but it will still be good.

©NaturallyElizabeth.com

GF Cinnamon Berry Cake

10 Saturday Mar 2012

Posted by in Cakes, Gluten Free, Soy Free, Vegetarian

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Cinnamon Berry Cake with Organic Blueberries and Organic Strawberries

Last fall, my chiropractor had me remove almost all foods from my diet and slowly reintroduce foods one by one as we tried to pinpoint migraine sources that weren’t readily apparent.  It was a successful venture as we found things like green beans that I would never have suspected.  How many times do you hear, “Avoid green beans to limit your migraines”?  Right.  Just me.

Anyway, strawberries were one of the few foods I had not added back in yet because I was having a strange pattern of reacting to reddish fruits (including raspberries, blackberries, cherries, and watermelon).  Today I finally decided to risk the migraine and test them out because we were at Boggy Creek Farm, and they had fresh strawberries that I knew I could trust to be truly organic.  They were deliciously so worth the risk, and happily, I passed the test.  Strawberries will be able to be part of my spring diet.

To celebrate, I adapted a recipe that I made in a gluten version uncountable times in the past two years.  I have been told by someone who has tried a lot of my baked goods that I tend to be a bit perfectionist about my cooking, and it’s admittedly true.  I wasn’t going to post this recipe because it wasn’t quite up to my standards, but my boys LOVED it.  They didn’t complain it was gluten free, and they both went back for seconds.  I still plan to make another version of it with lemon instead of cinnamon, but it seems this recipe was a keeper from my boys’ viewpoint.

Cinnamon Berry Cake

Highly adapted from Smitten Kitchen

½ cup organic brown rice flour
½ cup organic tapioca starch
½ cup sorghum flour
½ cup almond meal
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon organic ground cinnamon
1 1/3 cups organic granulated sugar
1 stick (1/2 cup) organic salted butter, softened to room temperature*
2 large organic eggs
2 teaspoons GF organic vanilla extract
1 teaspoon GF organic white vinegar
1 cup organic rice milk
2 cups fresh organic berries (any combination of raspberries, blackberries, diced strawberries, and/or blueberries works well)
2 tablespoons organic granulated sugar

Preheat oven to 400F.  Oil the bottom of a 9×13” glass baking dish.  (I used organic canola oil.)

In a small mixing bowl, blend brown rice flour, tapioca starch, sorghum flour, almond meal, xanthan gum, baking powder, baking soda, sea salt, and cinnamon. Set aside.

In a large mixing bowl, cream together 1 1/3 cups sugar, butter, and eggs using a hand mixer.  Add in the flour mixture plus the vanilla extract, vinegar, and rice milk and continue blending on low speed with the hand mixer until all ingredients are blended.

Use a spatula to scoop the batter into the oiled pan and spread the batter out evenly across the pan.  Sprinkle the berries across the top of the batter.  Sprinkle the remaining 2 tablespoons of sugar across the top of the berries.

Bake at 400F for 28-30 minutes.  Serve warm or cold—it’s delicious either way.

(This recipe can be cut in half and baked in an 8×8” pan.)

*To make this recipe dairy free, substitute organic palm shortening for the butter.

©NaturallyElizabeth.com

Gluten Free Cornbread Muffins

04 Sunday Mar 2012

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

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I gave up trying to get a picture without crumbs around the muffins. They dropped crumbs on the plate every time I made adjustments. This is just the way it is.

I am pretty fussy about my cornbread.  I don’t like it to be overly sweet which I feel like most recipes are.  Hence, has taken me quite a while to get a recipe that works well for me.  The rest of my family will happily eat these, too, even if they are gluten free.  They taste better made with butter (doesn’t everything?), but if you are dairy free, substitute shortening, canola oil or coconut oil and they will come out fine.

The original recipe calls for using paper muffin cup liners.  I hate them.  I feel like they are an environmental waste and that oiling a pan is just as good in most recipes.  I have only one recipe (nectarine cupcakes—they’ll show up on the blog next summer when stone fruits are in season) where I have to use them because the cupcakes fall apart too much if I don’t.  I also react to the cupcake liners when they are in the oven.  They give off something toxic when heated.  I don’t really want to add toxins to my food when I’m going out of my way to make sure it’s organic!

GF Cornbread Muffins

Adapted from The Food Network 

1 cup organic yellow corn meal
¼ cup organic millet flour
¼ cup organic brown rice flour
¼ cup organic tapioca starch
¼ cup sorghum flour
½ teaspoon xanthan gum
1.5 Tablespoons baking powder
¼ c organic granulated sugar
1 teaspoon sea salt
1 cup organic coconut milk (full fat)
2 large organic eggs
¼ cup organic butter, melted*
¼ cup local honey

Preheat oven to 400F.  Oil 12 muffin cups with canola oil or the oil of your choice.  Set aside.

In a small bowl, mix together the coconut milk, eggs, butter, and honey.  In a large bowl, mix together corn meal, millet flour, brown rice flour, tapioca starch, sorghum flour, xanthan gum, baking powder, sugar, and salt.  Pour the liquid mixture into the dry mixture and stir well.  Divide the batter evenly between the 12 muffin cups.  Bake for 15 minutes at 400F.

*If making this dairy free, substitute coconut oil, canola oil, or palm shortening.

©NaturallyElizabeth.com