Cinnamon Applesauce Quick Bread (Gluten Free and Dairy Free)

I have said it before and I will say it again.  Sometimes mishaps bring about the best results.  Here is the honest truth.  This was supposed to be banana bread.  However, banana bread is difficult to make when you have a bunch of ingredients in a bowl already only to discover that you only have two of the six bananas you need in the freezer!  So I had to figure out what I was going to add and applesauce became the solution.  This turned into something that I will make often.  The crumb is soft and delicate and this is just super satisfying in the morning with a cup of coffee!  Well, really at any point of the day with any beverage!  I hope you enjoy my little blunder as much as I do!  Now go bake yourselves a couple of loaves of this amazingness!

Recipe:

2 cups millet flour

3/4 cup sorghum flour

3/4 cup potato starch

1 cup raw cane sugar

4 tsp baking powder

2 tsp baking soda

1 tsp kosher salt

2 tsp cinnamon

2 medium very ripe bananas

1 1/3 cups applesauce

1/3 cup coconut oil

4 tbsp cashew milk (or non-dairy milk of choice)

4 eggs

In a large bowl combine the flours, starch, baking powder, baking soda, salt, and cinnamon.  In the bowl of an electric mixer combine the bananas, applesauce, coconut oil, milk, eggs and sugar.  Beat the wet ingredients until well combined.  Gradually mix in the flour mixture, periodically scraping down the sides of the bowl.

Grease two loaf pans with coconut oil and pour half of the batter in one pan and the rest in the other.  Bake at 350 degrees until browned and a toothpick comes out clean.  Approximately 55 minutes.  When the bread no longer has a wetness to the top and it is starting to brown, place a sheet of foil over the top of both pans in the oven and leave it until the loaves are fully baked.  This will prevent the tops from becoming over-baked.

This is truly a great mistake.  I am so glad I messed this one up! 🙂

Eat Passionately,

~Kimberly

Biscuit “Buns” (Gluten Free and Dairy Free)

I have been trying to make the perfect gluten free biscuit.  This is not an easy task unless you use all of these strange EXPENSIVE ingredients and even then it is not guaranteed to turn out any better than a hockey puck.  So after many attempts at this task and either failing or not getting exactly what I wanted, I decided, what does one more try matter? 🙂

I believe I am the closest I can be.  These did not rise up to Pillsbury Grands status but they have a fabulous texture that is EXACTLY the same as a regular biscuit.  I could not believe it.  I used no weird tapioca starches, no gums, and no sugar!  These are truly awesome.  They are the perfect size for biscuits and gravy, Benedicts, or even just by themselves with jam or honey.

I adapted this recipe from the one found in a very old Better Homes and Gardens recipe book that I have had for years.  They are quick to bring together and simply delicious!  Let me know what you think!

Recipe:

1 cup millet flour

1/2 cup oat flour

1/2 cup potato starch (not potato flour)

1  tbsp baking powder

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup coconut oil (In solid form, not liquefied)

2/3 cup cashew milk (or any non-dairy milk of choice)

Stir all of the dry ingredients together.  Cut in the coconut oil with a fork until it is all crumbly and mixed well.  Stir in the milk until well combined.  Divide dough into six balls and shape into biscuits.  Place on an ungreased baking sheet and bake approximately 10 to 12 minutes, or until golden brown, in a preheated 400 degree oven.

This is what you will get:

NOTE:  If you want to add a little sweetness to this biscuit and turn them into a “Honey Biscuit”  add a couple of tablespoons of honey to the above recipe before baking.  Then drizzle with honey when they are warm out of the oven.

Savor every passionate bite of this one!

~Kimberly

Carrot, Apple, and Apricot Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

I love a good muffin. I am sure if you have followed me for very long, you probably already know that since I have several muffins on here to choose from! I think that they are such an easy little hand-held piece of goodness that can satisfy hunger and can be just that sweet you were looking for.

Now, muffins are sometimes made out to seem healthy but the reality is that most muffins are no better than a hunk of cake.  This particular muffin is different.  This is actually packed with healthful goodness and is free from any refined sugar. Bonus!!!  The only sugars in this recipe are from natural sugars in the ingredients.  I love that.  Makes me feel better about having a muffin in the morning or for a little snack.  This recipe will make approximately 2 1/2 dozen muffins. So you can half the recipe if you do not need that many muffins.

For the stuff that is missing from this muffin, one thing is not…TASTE!  This muffin is decadent, light and delicious!!  Whip up a batch and you will see that healthy can be AMAZING!

Recipe:

2 cups oat flour

1 1/2 cups millet flour

2 tbsp ground flaxseed

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1/4 tsp freshly ground nutmeg

1 cup honey

2 cups shredded carrots

2 medium honey crisp apples, peeled and shredded

2 cups chopped dried apricots

1 1/3 cup unsweetened natural applesauce

2 eggs

Preheat oven to 375 degrees.  In a bowl combine the flours, flaxseed meal, baking powder, baking soda, cinnamon and nutmeg.

In a large bowl, combine the honey, carrots, apples, apricots, applesauce and eggs.  Add the dry ingredients to the wet ingredients and gently fold together until fully combined.

Line muffin tins with muffin liners and fill each to the top.  Place in your preheated oven and bake for about 20 minutes or until the muffin springs back to the touch.

These are scrumptious!  Really easy to make too!  I hope you love these as much as we did!

Eat Passionately!

~Kimberly

Blueberry Orange Muffins (Gluten Free and Dairy Free)

Recipe:

1/2 cup Earth Balance (non-dairy butter)

1/2 cup organic granulated sugar

1/4 cup organic brown sugar

2 large eggs

1/2 cup non-dairy yogurt

2 tsp gluten free vanilla

Zest of two large oranges

1 cup of oat flour

3/4 cup millet flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp kosher salt

2 tbsp orange juice (squeezed from zested oranges)

2 tbsp non-dairy milk

1 1/2 cups frozen blueberries

Glaze:

1 cup powdered sugar

3 tbsp orange juice (squeezed from zested oranges)

Preheat oven to 425 degrees.  Line muffin tins with liners or grease with coconut oil.

In a medium bowl, beat the Earth Balance and sugars until creamy (about 2 minutes)

Scrape down the sides of the bowl and add the eggs, yogurt, and vanilla.  Beat on medium for one minute.   Then turn up to high and beat until mixed thoroughly.  Add orange zest and beat until just combined.

In a large bowl mix together the flours, baking soda, baking powder, cinnamon, and salt.  Add the wet ingredients to the dry ingredients and whisk together.  Add the orange juice and milk and gently whisk together.  Toss the frozen blueberries in some gluten free flour (shaking off excess) and then fold the blueberries into the batter carefully.

Pour into prepared tin and bake for 5 minutes and then lower the temperature to 350 degrees and bake for an additional 20-25 minutes.

After the muffins are completely cooled.  Mix together the glaze ingredients and slowly drizzle over the top.  These are best if kept refrigerated.

Eat Passionately,

~Kimberly

Cornbread (Gluten and Dairy Free)

There is nothing better (well okay at any given point there might be but today…there is nothing better) than warm cornbread out of the oven to sop up chili or soup or…really…just about anything!  I made a big pot of potato soup and thought this would be a great accompaniment to this soup. It certainly was!!  Most cornbread recipes that are gluten free tend to be a bit dry or not as good as traditional cornbread.  However, this one is incredible!!  Give this one a try and I would love to know what you think!!

Recipe:

2/3 cup yellow cornmeal

1 cup gluten free all-purpose flour

2 tbsp cornstarch

1/2 cup sugar

2 tsps baking powder

1 egg

2/3 cup unsweetened soy milk

1/2 cup non-dairy sour cream

1/4 cup vegetable oil

1 cup whole corn kernels

Combine the cornmeal, flour, cornstarch, sugar, and  baking powder.  In a separate bowl combine the egg, soy milk, sour cream, and  vegetable oil.  Pour the wet ingredients into the dry ingredients and stir until just combined.  Add the corn kernels and stir until combined.  Pour into a prepared pan (I used a non-stick  silicone pan so did not need greasing).  I used a 9 inch round pan.

Bake at 400 degrees for  20-25 minutes or until golden brown on top and toothpick comes out clean.

Bake up a pan of this deliciousness immediately!!!

Eat Passionately,

~Kimberly

Oatmeal Carrot and Raisin Muffins (Gluten Free and Dairy Free)

Rise and shine!!!!!!   I am a freaky morning person.  My husband and daughter are absolutely NOT morning people so my bird chirpy, hopscotch, Disney character personality did not always mesh well with their grumpmeister attitudes in the morning.  However, the roles reverse when the sun sets! Thank goodness for little morsels like these that can sometimes change a grumpy attitude just a bit.

I have always loved a good muffin.  There is something decadent about eating something that so closely resembles cake for breakfast.  Really….if it would not adversely affect my waistline, I would eat some form of cake for all three meals of the day and throw in frosted sugar cookies as an in-between snack!!  Yes, I have a sweet tooth!!!  However, as I have gotten older I also have a fondness for treating my body better so I like to find things that are sweet but have nutritious ingredients whenever I can.   This met that criteria.

It is funny how your tastes change as you get older.  When I was younger and I heard of a recipe with nuts or fruit in it, I wanted nothing to do with it.  Especially carrot cake!!!  For some reason that sounded awful to me.  As I have gotten older and have tasted many new things in trying to heal myself, I am much more open to try things that may not have appealed to me before.  Surprisingly many things that I had told myself sounded bad were actually quite good.  I would never have thought to make a muffin with carrots in it years ago.  I am not sure why because if you think about it, carrots are a sweet vegetable and lend a great texture and taste to baked goods.  So if you are like I used to be and you think this may not be something you would like….give it a try….almost bet you will!!!  Go on…try it…I dare you!!! 🙂

Recipe:

1 cup millet flour

1/2 cup sorghum flour

1/2 cup arrowroot

1 cup gluten free oats

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 cup demerara sugar

2 eggs

1/4 cup canola oil

1/4 cup soy milk

12 oz. strawberry almond milk greek yogurt

1 tsp vanilla

3 large carrots, shredded

1 cup raisins

Coconut oil for greasing pan

Preheat oven to 350 degrees.  Combine the flours, arrowroot, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.  Set aside.

In a separate bowl combine the eggs, oil, yogurt, soy milk, and vanilla and mix well.

Add the wet ingredients to the dry ingredients and stir until just combined.  Stir in the shredded carrots and raisins until evenly combined.

Scoop the batter into a greased muffin pan filling to the top.  Bake for approximately 25 minutes.

Hope this brightens your day and brings a little balance to your breakfast!! xo

Eat Passionately,

~Kimberly

Eggnog Cake (Gluten Free and Dairy Free)

Well hello!!!! I have been missing in action lately, loves!!!!  Phew!!!  I have been so busy with planning for the Thanksgiving meal, having guests in for the feast, and taking down Thanksgiving decorations only to replace them with all of the Christmas decorations.  I have switched gears from the Thanksgiving holiday and I am now ready and excited for the Christmas season!!!  I am a bit of a Christmas freak.  I LOVE all things Christmas.  If I could, I would be an elf in the North Pole but since that does not appear to be a realistic option, I have to settle for just being overly jolly and bright right where I am!! Haha!

I happen to love this time of year.  All of my favorite flavors begin to take the spotlight.  I love when all of the stores start having gingerbread, eggnog, peppermint, etc.   The scents of the season are so comforting and warm to me.  There is nothing like the smell of cinnamon and a fragrant pine to conjure up distant memories and bring back a Christmas “feeling” in your soul.  Did I mention that I LOVE Christmas???? 🙂

In the spirit of the Christmas season, I wanted to redo a recipe that was floating around into a gluten and dairy free alternative…THANK GOODNESS it was a success….It is DELICIOUS and has that perfectly festive eggnog flavor!!!  I hope this is just that little bit of something that adds to your Christmas joy!!!

Recipe:

1 1/2 cups oat flour

1 cup potato starch

1/2 cup soy flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 tsp nutmeg

1/4 tsp cloves

1 cup brown sugar

1/2 cup sugar

1 cup canola oil

1 cup Silk soy eggnog

3 eggs

1 tbsp rum extract

Coconut oil

GLAZE:

1 1/4 cups powdered sugar

3 tbsp Silk eggnog

Dash of nutmeg

Enjoy Life non-dairy mini chocolate chips

Preheat oven to 325 degrees.  Combine the flours, baking powder, baking soda, salt, nutmeg, and cloves in a bowl and set aside.  In a separate bowl combine the sugars, oil, eggnog, eggs and rum extract and mix until combined well.  Slowly add in the flour mixture and beat until combined well.  Pour into a bundt pan that has been greased with coconut oil.

Bake for approximately 50 minutes or until a toothpick comes out clean.  Remove from oven and allow to cool completely.

While the cake is cooling, combine the ingredients for the glaze.  When the cake is completely cool, pour the glaze over the cake and sprinkle the chocolate chips over the top.

Now turn on some Christmas music, go sit by the twinkling lights of the tree, and relish in a taste of the season…don’t forget a cup of spiced tea, eggnog coffee, or hot chocolate!!

Eat Passionately and Merry Christmas!!

~Kimberly

Cinnamon Streusel Muffins (Gluten Free and Dairy Free)

I really have been obsessed with muffins lately.  They are just easy.  I mean a quick breakfast, just the right amount of sweet, and if you are utensil-challenged, you can eat them with your hands!!! 🙂

As a kid my dad would always buy coffee cake.  He like having a little of that or shortbread cookies with his coffee in the morning.  I LOVED the streusel on top of coffee cake.  What kid wouldn’t?  I mean it IS basically sugar, right???  With that in mind, I created this muffin.  They are moist and delicious and have that delectable streusel topping!!  These are fabulous for company or just for the everyday!!  No more dry gluten free muffins…these are incredible!

RECIPE:

1/2 cup oat flour

1/2 cup sorghum flour

1 cup potato starch

1/2 cup almond flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp xantham gum

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp ginger

1/2 tsp salt

1 1/3 cup brown sugar

1 cup applesauce

1/2 cup coconut oil

3 eggs

1 tbsp vanilla

Powdered sugar

STREUSEL:

3/4 cup gluten free all purpose flour

1/3 cup organic cane sugar

4 tbsp Earth Balance (non-dairy butter)

1 tsp cinnamon

Preheat oven to 350 degrees.  I made these in a Texas-size muffin pan and it made 9 muffins.  Grease your muffin pan generously with coconut oil and set aside.  Mix together the oat flour, sorghum flour, potato starch, almond flour, baking powder, baking soda, xantham gum, cinnamon, nutmeg, allspice, ginger, salt, and brown sugar.

Add the applesauce, coconut oil, eggs, and vanilla and mix well.

Combine the 3/4 cup all purpose gluten free flour, 1/3 cup organic cane sugar, 4 tbsp Earth Balance (non-dairy butter), and 1 tsp cinnamon for the streusel topping.

Fill the muffin tins 3/4 of the way full and then sprinkle the streusel topping over the top.  Press down gently on the streusel topping.

Bake for approximately 25 to 30 minutes or until a toothpick comes out clean from the center of the muffin.  Let the muffins cool slightly before trying to remove from pan.  I had to wipe the pan clean and re-grease for the second batch of muffins so be sure to do that so that getting the muffins out of the pan is an easy process.

Sprinkle with powdered sugar after they have cooled.  These should be kept in the refrigerator and reheated for about 20 seconds.  They only lasted three days in our house and they were all eaten up but I would imagine that they would be good in the refrigerator for up to 5 days.

You will love these my food friends!!

Eat Passionately,

~Kimberly