Tag Archives: gluten free and dairy free recipes

Gluten Free Apple Muffins


Easy holiday, or anytime recipe, no dairy, no gluten, no sugar, no mixer!

Rosh Hashanah, the Jewish New Year, is quickly approaching and I am excited for the many baking opportunities.  It is customary to wish people a “Sweet New Year” and even more customary to enjoy the sweetness of the season’s bounty of fruits, particularly apples, with honey.

Frankly, I could eat apples and honey any time of day or year, but I realize that to snack or travel too far with this sweet snack can become a bit of a sticky situation.  So, instead, we have muffins.

Gluten Free Apple Muffins
Ingredients
1 1/2 cups of GF all purpose flour (Namaste brand)
1/2 cup of GF Oats
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of Kosher salt
 
1/2 cup canola oil
2 eggs
2 4oz. containers of unsweetened apple sauce
1/2 cup of agave syrup
1 large (Braeburn) apple grated
 
1/4 apple chopped and cinnamon for garnish
Set oven to 325 degrees

In a medium size bowl mix the flour, oatmeal, baking soda and cinnamon and salt.

In a separate larger bowl mix the canola oil, agave syrup, and vanilla extract.  Add to that the eggs and whisk by hand.  Then add the apple sauce and continue to mix.


Then using a box grater, grate a large apple into the wet ingredients.  I used a Braeburn apple, which has a sweet but tart flavor, but you could use whatever kind of apple you most prefer.  Fold the grated apple into the wet ingredients.

Add the dry ingredients to the wet and continue to stir, stopping when the dry ingredients are completely incorporated and before you over mix.

Scoop large spoonfuls into muffin liners and then you can add slivers of chopped apples and a sprinkle of cinnamon to the top.  The apple sliver remind me of shark fins, but taste delicious, and serves as a hint of all the amazing apple goodness inside.

Bake for 25 minutes and then enjoy.  These are delicious alone, or with a pad of butter, smear of almond butter, or maybe even a slice of sharp cheddar.

This will be the first of many sweet things as we move into fall!

 

Triple Chocolate Cupcakes – Gluten Free/Dairy Free


Sometimes you just have to do your sweet tooth a favor, and by favor, I obviously mean indulge its cravings and drown it out in chocolate.  That’s pretty much the deal with anything that is triple chocolate, like these triple chocolate cupcakes.  I made them for a family gathering, because I wanted to accommodate everyone’s dietary restrictions, even if cupcakes typically fall outside of a diet.  And, the beauty of these cupcakes is that, even though they are dairy and gluten free, they are awesome!

Triple Chocolate Cupcakes
adapted from Elana’s Pantry, which is an amazing resource for anyone exploring GF baking

Ingredients

¼ cup coconut flour
¼ cup cocoa powder
¼ cup vegan chocolate chips
¼ teaspoon kosher sea salt
½ teaspoon baking soda
3 eggs
¼ cup canola oil
½ cup agave nectar
Set oven to 375 degrees

Here’s the thing, with gluten free baking you might come across ingredients that seem a little “ehh” or just plain weird.  Frankly that is how I felt about the coconut flour, mainly because the smell and taste of coconut reminds me of a bottle of Banana Boat, but this high in fiber flour has no such smell or taste. So fear not!

Moving on… In a medium size bowl combine the coconut flour and coca powder, salt and baking soda.

In a separate and larger bowl, blend the oil, eggs and agave.  Then slowly add the dry ingredients to the wet, and add the chocolate chips.

Scoop about 1/4 cup of batter into muffin wrappers and bake in a 375 degree oven for 20 minutes.  Check with a toothpick to make sure they are done and fully baked.

While the beautiful and very chocolatey cupcakes are cooling, get to work on the frosting.

Vegan Chocolate Frosting

Ingredients

3/4 cup dairy-free spread (Earth-Balance is also soy-free)
2 2/3 cups powdered sugar
6 tbs unsweetened cocoa powder
2 tsp vanilla extract

In a medium sized bowl mix the coca powder, and powdered sugar over the spread with a spoon.  Add the vanilla and then use a blender to fully incorporate and achieve the soft, whipped consistency of butter cream, you know without the butter.

Pour yourself a big, BIG glass of milk/soy milk/rice milk/almond milk and enjoy!