Tag Archives: Gluten Free

Healthy Banana Bread Breakfast Bars

27 Feb

So, technically the name is ‘Healthy Banana Bread Chocolate Chip Oat Breakfast Bars {vegan & gluten-free}’…but I didn’t wanna give it all away in the title!  (Recipe from Ambitious Kitchen.)

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I know, I know.  I’m usually not on the vegan OR the gluten-free bandwagon.  But, they looked so tasty, and I LOVE banana bread, so I had to try them.  And they did NOT disappoint!  Even without the butter, dairy and eggs that are typically 3 of my favorite things.

batter

The batter (forgive the pic taken with my phone!) is surprisingly simple to make, despite making your own flour.  Yup.  That’s right.  You make your own flour.  I’m not gonna tell you how though, cause you need to check it out for yourself at Ambitious Kitchen!  But this handy trick means that they are gluten-free.  They are also vegan, depending on what kind of chocolate chips you use.

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The bars have a good bread-like texture, despite being thinner than a typical banana bread.  But they have a little heartier bite, thanks to the oats.  The chocolate offers a nice balance to the sweetness of the banana.  Overall, just yummy.  And they’re lacking all oils and grease too, so they don’t leave your fingers all messy.  Bonus!

half-eaten

But seriously.  My favorite thing about these bars is that they’re healthy enough to call a breakfast bar (only 116 calories and 2.9g of fat per bar) but tasty enough that we also ate them for dessert.  Yeah.  They were gone within about a day and half.  And there are only 2 of us eating.

Healthy Banana Bread Chocolate Chip Oat Breakfast Bars (recipe from Ambitious Kitchen)

Ingredients:

  • 2 1/4 cups gluten-free oats
  • 1/2 teaspoon aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 medium ripe bananas
  • 2 teaspoons pure vanilla extract (gluten-free, if desired)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey (agave nectar if vegan) — I used half honey and half agave
  • 1/3 cup chocolate chips (vegan, if desired)
  • For chocolate drizzle:
  • 2 tablespoons chocolate chips (vegan, if desired)
  • 1/2 teaspoon coconut oil

For directions visit Ambitious Kitchen.

Day 304 – Gluten-free Lemon Cupcakes

31 May

It’s the last day of the month again.  You know what that means.  A “different” cupcake.  (And, of course, a Monthly Competition later today.  Don’t forget!)  And what better way to do a different cupcake this month than…Lemon!  Gluten-free Lemon Cupcakes (recipe below from Lemon Drop).

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are dense and a little mealy. I can really feel the granules in the flours. But they melt away pretty quickly. The have a nice, light lemon flavor. Almost an afterthought. Not very sweet though.

GF-Lemon-Frosting

The frosting is fluffy and creamy. It has a light cream cheese sugary flavor with just the slightest hint of lemon.

GF-Lemon-Cupcake     Mini-GF-Lemon-Cupcake

The sugary frosting more than makes up for the lack of sugar in the cupcake. Together they offer a nice, light lemon flavor. Not aggressive at all. The texture of the cupcake still throws me a little bit, but with the frosting it all just kinda melts in my mouth.

GF-Lemon-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 18

Mini-GF-Lemon-top

RECIPE

Gluten-free Lemon Cupcakes (recipe from Lemon Drop)

Cupcakes:
1/2 cup coconut flour
1/2 cup almond flour
1/2 teaspoon salt
1/4 teaspoon baking soda
3 eggs at room temperature
1/2 cup grapeseed oil
1/2 cup agave nectar
1/4 teaspoon pure lemon oil
zest from one large lemon

Frosting:
1/2 cup butter at room temperature
1/4 cup cream cheese at room temperature
2 cups icing sugar, sifted
2 tablespoons whipping cream
1/8 teaspoon pure lemon oil

For directions visit Lemon Drop.

*Tomorrow: Angel Food Cupcakes*

 

Day 243 – GF Chocolate Cupcakes (made with Garbanzo Bean Flour)

31 Mar

It’s that last day of March!  Wow!  This month just flew by!!  Make sure you stop by later today to see which cupcake is named March’s Monthly Champ.  But first, check out these Gluten-Free Chocolate Cupcakes (made with Garbanzo Bean Flour) (recipe below from Cupcake Project) – special thanks to Christy for sending me this recipe!!

GF-Chocolate-Cupcake     Mini-GF-Chocolate-cupcake

The cupcakes are dense and chewy. They are crumbly but not dry. They have a light chocolate flavor, not very dark or sweet.

Garbanzo-Frosting

The frosting is thick-ish (see note below). It has a fairly strong garbanzo bean flavor, with a hint of Nutella at the end. I think it’s probably better with the cupcakes (or with graham crackers, etc) than it is by itself.

Note: My frosting (aka chocolate hummus) was really thin. I added garbanzo bean flour to thicken it. It still wasn’t thick enough to pipe, but it was thick enough to dollop on top of the cupcakes, and then it thickened.

GF-Garbanzo-cupcake     Mini-GF-Garbanzo

The Nutella flavor in the frosting came out a lot stronger when the parts are together. It’s still a very strong garbanzo bean flavor, but not as aggressive when they’re together.

GF-Garbanzo-top     Mini-Garbanzo-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 17

RECIPE

Gluten-Free Chocolate Cupcakes (made with Garbanzo Bean Flour) (recipe from Cupcake Project)

Gluten-Free Cupcakes:

  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Chocolate Hummus Frosting:

  • 1 (14 oz) can chickpeas (garbanzo beans), drained
  • 1/2 cup chocolate nut butter (I used Nutella)
  • 1/4 cup honey
  • 2 tbsp brown sugar

Roasted Chickpeas:

  • 1 (14 oz) can chickpeas (garbanzo beans), drained
  • 2 tsp olive oil
  • 1 tsp cinnamon or your spice(s) of choice
  • 1 1/2 tsp brown sugar
  • 1/4 tsp salt
  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Read more at http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html#Fg0lOkILi7M4m8Rb.99

  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Read more at http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html#Fg0lOkILi7M4m8Rb.99

  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Read more at http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html#Fg0lOkILi7M4m8Rb.99

For directions visit Cupcake Project.

*Tomorrow: Vanilla Raspberry “Surprise” Cupcakes*

Day 212 – Gluten-free Red Velvet Cupcakes

28 Feb

So, the way I see it, everyone deserves some Red Velvet happiness.  I mean, right?  I have met very few people who don’t love a good Red Velvet…well….anything.  So, when I saw these Gluten-free Red Velvet Cupcakes (recipe below from Sarah in the Kitchen), I figured, “perfect”!  Let’s see how they do…

GF-Cupcake     Mini-GF-cupcake

There’s no red food coloring in the cupcakes.  It might be the first thing you noticed: the color.  The author said that the cocoa made them red. But my cocoa just made them brown.  The cupcakes are small, extremely dense and crumbly.  They have a strong cocoa flavor, and aren’t overly sweet.

Frosting

The frosting is very thin, though it did hold some shape on the cupcakes.  I added a bit more powdered sugar than it called for, but I didn’t want to overdo it.  The butter and the white chocolate are very strong flavors.  They go together, but it just tastes like a buttery melted white chocolate.

GF-Red-Velvet-Cupcake     Mini-GF-Red-velvet

The moistness of the frosting complements the cupcake a lot.  It takes away some of the dryness and adds a little sweetness to it.  It’s still a very chocolatey cupcake without a whole lot of other flavors going on.

GF-Red-Velvet-top     Mini-GF-Red-velvet-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3
  • Overall Taste: 3
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 16

RECIPE

Gluten-free Red Velvet Cupcakes (recipe from Sarah in the Kitchen)

Cupcakes:

  • ¾ cup pure cocoa powder
  • 1½ tsp vanilla extract
  • ¼ lb unsalted butter, softened
  • 1 cup sugar, superfine
  • 4 egg yolks
  • 1 cup buttermilk
  • 1 tsp fine salt
  • 2¾ cups all-purpose Gluten-Free flour, sifted
  • 1 tsp baking soda
  • 1 tsp white wine vinegar

Frosting:

  • 1 cup milk
  • 3 tbsp all-purpose Gluten-Free flour
  • pinch of salt
  • 8oz of white chocolate, broken
  • 1 ¾ sticks unsalted butter, softened
  • 2 ¾ cups confectioners’ sugar

For directions visit Sarah in the Kitchen.

*Tomorrow: Honey Banana Cupcakes*

Day 184 – Almond Amaretto Gluten-free Cupcakes

31 Jan

The last day of January!  You know what that means?!  A cupcake with a little variety to it.  Today: Gluten-free!!  Yes.  I know.  Exciting.  And I’ll think you’ll like the results…Almond Amaretto Gluten-free Cupcakes (recipe below from Cupcake Project).

Almond-Cupcake

The cupcakes are extremely moist on the inside, but crunchy on the outside. Very sticky as well. Like, stick-to-your-teeth.  They have a lovely, light sweet-Amaretto flavor to them. Not complex. Just simple and easy.

Amaretto-Cream

The whipped cream got very soft and a little runny once I added the amaretto.  But it has a very tasty amaretto-cream flavor! Super yummy!

Amaretto-Almond-Cupcake

Though the cupcake itself might be slightly on the muffin side, this is a tasty cupcake. And, (especially) as far a gluten-free desserts go, really tasty!! It’s sweet and light. Good amaretto flavor. Not overly complicated or rich. Just simple and easy. A great brunch cupcake!

Note: I didn’t have any sliced almonds to garnish my cupcakes with so I used some chopped almonds. The sliced look beautiful though, so make sure to check out the original post to see that!!

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 18

RECIPE

Almond Amaretto Gluten-free Cupcakes (recipe from Cupcake Project)

Cupcakes:

  • 1 C unsalted butter
  • 2 C almond meal
  • pinch of salt
  • 1 1/3 C caster sugar
  • 4 large eggs
  • 1 1/2 tsp vanilla extract
  • 3 tbsp Amaretto liqueur

Frosting:

  • 1 C heavy whipping cream
  • 1 tbsp powered sugar
  • 5 tbsp Amaretto liqueur
  • sliced almonds (optional)

For directions visit Cupcake Project.

*Tomorrow: Fudge Brownie Cupcakes with Peanut Butter Frosting*

Day 122 – Paleo Diet Carrot Cupcakes

30 Nov

Okay, I have to admit.  I eat pretty much everything.  So, I don’t know much about current diets or diets that have restrictions.  But I have loved being able to learn a little about them doing these “last day” cupcakes!  I’ve done Vegan.  I’ve done just plain healthy.  I hadn’t done Paleo.  Until today.

Paleo Diet Carrot Cupcakes {Gluten-free and Dairy-free} (recipe below from Cupcake Project).  And, my final book: Keep Calm and Have a Cupcake.  (Okay, so not really a book.  A journal.  But, it is the journal where I write down all of my favorite recipes.  So, I guess you could say it’s my favorite book!)

Carrot-Cupcake     Mini-Carrot-Cupcake

The cupcakes are quite heavy and feel thick, but when you bite they’re surprisingly light. Lots of textures, which is nice, but a little muffin-y.  You get mostly spice and nut flavors, between the almond and the pecans. The dates add a nice sweetness to them, without overpowering.

Maple-Frosting

Once the frosting comes together it’s the consistency of mashed potatoes. (Yes, I know that sounds weird, but that’s exactly what it looks like in the bowl.)  The frosting is mostly maple syrup. I wouldn’t know what other ingredient was in it if I hadn’t made it. It’s lighter than a buttercream or a frosting made with shortening, but the flavor is purely maple syrup.

Note: I used my food processor for the frosting. My hand mixer wasn’t doing the job and I don’t have an immersion blender. It worked like a charm!

Paleo-Carrot-Cupcake     Mini-Paleo-Carrot-Cupcake

The frosting is the strongest flavor in this combo, but, after the initial maple syrup flavor, the nuts and the spices do come through. It’s a nice balance. It feels a little like eating a frosted (or buttered) muffin. As my very first Paleo or Gluten-free experience, this is a pretty yummy cupcake!

Notes:  The mini is a very good version of this cupcake. You actually get a little more of the spices than you do in the full-size. And, the frosting is almost glaze-like once it’s on the cupcake. It gets a little messy when you’re eating, so I recommend either having a napkin nearby or eating with a fork.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 3.5 (nothing difficult, but lots of shredded, puree-ing and chopping)
  • TOTAL: 17.5

RECIPE

Paleo Diet Carrot Cupcakes {Gluten-free and Dairy Free} (recipe from Cupcake Project)

Cupcake Ingredients
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons almond oil or grapeseed oil
  • 1 1/2 cups carrots, finely chopped (The food processor is the easiest way to do this.)
  • 1/2 cup pureed dates (If you buy dried dates and they are too hard to puree in your food processor, microwave them with a little bit of water to soften them. Strain out any excess water and then puree them.)
  • 1 cup coarsely chopped pecans
Frosting Ingredients
  • 1/2 cup coconut oil
  • 1/4 cup + 2 tablespoons maple syrup

For directions visit Cupcake Project.

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