Tag Archives: gluten free

Sneaky Mini Cupcakes

23 May

Sometimes I like to make things that look normal, and taste normal, but actually aren’t. Mom likes to do this too with her black bean brownies. These cupcakes are super moist…which is odd for gluten free stuff and really rich. I’m going to attribute this to the fact that there’s a whole avocado in them. They’re also vegan (until I added the orange buttercream frosting), because I made them with coconut dream instead of regular milk. There’s no xanthan gum, no eggs and they don’t crumble to bits. I think I’m in love.

Anyways, I modified slightly the recipe from Un Petit Oiseau (http://bonjourpetitoiseau.blogspot.ca/2009/08/gluten-free-chocolate-avocado-cupcakes.html)

 

Chocolate Avocado Gluten-Free mini Cupcakes

1 1/2 c gluten free flour blend – I use  a mix of white and brown rice flour, potato starch, cornstarch and soy flour

3/4 c cocoa powder

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 avocado, pitted and peeled

1 1/4 c sugar – I didn’t have agave, or honey

3/4 c coconut dream beverage

1/3 c canola oil

2 tsp vanilla

1/2 c chocolate chips

I threw the avocado, sugar, coconut drink, canola oil and vanilla in a food processor until its a green mush. It should be pretty smooth so you’ll need to scrape the sides down a bit to get all the avocado pureed. I then mixed all the dry ingredients in a bowl, stirred in the avocado mixture and tossed in the chocolate chips. I then popped the bowl of batter in the fridge for an hour to let the flour soak up the liquids. I find this helps keep the mix moist and not so crumbly. I then scooped spoonfuls of the batter into mini muffin tins and baked at 350F for 18-20 minutes. They’ll feel really soft when they come out, but that’s the nature of the cupcake, trust me, it’s cooked.

I let them cool and whipped up a little orange buttercream frosting. I don’t have a recipe for this. Martha would cry if she knew most of my baking involves not a whole lot of exact measuring. So I  mixed up some butter, lots of icing sugar, orange zest and the juice of half an orange. BAM! buttercream.

These have been brother approved. He has no idea what’s in them and he still likes them.

You only live once,

Karla

neglect, and breakfast

23 May

So I’ve neglected my blog. I knew this would happen eventually. But to be honest, I haven’t been baking much. Or running due to a lovely stress fracture in my foot. Once that’s healed up I’ll be back on the pavement once again. For now it’s just upper body and abs workouts.

On a breakfast note, I generally eat yogurt and a banana, or one of my new found favourites, baked oatmeal. I, in no way, came up with this. I hate normal oatmeal. I have a texture issue and the goopy, mushy mess that is traditional oatmeal has no place in my diet. However, I do like how it fills me up and that it’s basically a blank slate. I can add whatever I want to oatmeal: peanut butter one day, dried fruit and coconut the next. I started off baking oatmeal in an 8×8 pan using this budget bytes recipe for baked pumpkin pie oatmeal. (http://budgetbytes.blogspot.ca/2011/09/baked-pumpkin-pie-oatmeal-277-recipe.html). It has lots of flavour, not a whole lot of sugar, which I have subbed for honey or maple syrup most times I’ve made it.

I’ve made a few other versions, keeping with a 1 cup of milk to 2 cups of oats ratio, then adding whatever I feel like. Usually some apple sauce, cinnamon, dried fruits and coconut. Sometimes they’re more granola bar like and sometimes they’re more soft and oatmeal-y. It’s different every time. I find an egg helps to bind the mix together, but it isn’t totally necessary if you use enough other liquid stuff.

My dad also really loves these. So much that I’m making a batch every 5ish days.I usually eat mine warmed up in the microwave and just plain, but I can almost guarantee he’s topping his with maple syrup! They’re delicious either way!

You only live once,

Karla

“They don’t taste gluten free at all”

21 Apr

I love chocolate. In any form. At any time. Especially during final exams.

With the advent of 2 exams back to back my craving for chocolate had peaked. One problem. We actually have bare bones food in my house right now. Moving out means eating everything you have so you don’t have to throw it out or take it home. So I was left with 1 cup of gluten free flour and one ounce of bittersweet chocolate. I spent probably an hour searching for a recipe for chocolate gluten free cookies when I stumbled upon this one: http://glutenfreegoddess.blogspot.ca/2011/04/gluten-free-chocolate-cookies-with.html

I was afraid it wouldn’t taste right without the chocolate chips — gluten free stuff is weird like that. Leave one ingredient out and bam, nasty cookie. Also, the gluten free flour blend I bought in bulk isn’t the greatest. I kept forgetting my good mix at home so I thought I’d make do with an all purpose blend. Yeah, not so much. It’s great for texture, but if whatever you’re making isn’t super chocolatey or strong flavoured, it has a really off-putting flavour.

Anyways, I made a half batch. Added a little more cocoa than I needed and chopped up that bittersweet chocolate and added it to the mix. I also used regular skim milk and shortening. They turned out pretty good actually. A little dry if anything. But they were tested by my normal food eating roommate and she said “they don’t taste gluten free at all”. Success.

Of course success is much better with frosting, so I whipped up a quick cream cheese icing for these. Not even close to having a recipe for this. Basically just softened some cream cheese, added a splash of milk and a ton of icing sugar. Tah Dah. Just what I needed!

You only live once,

Karla

The cutest little dinner you ever did see

11 Apr

Okay, so it doesn’t involve puppies or babies, but these meatloaf muffins are pretty cute and tasty! This is not dry, bland, icky meatloaf. Its full of flavour and nutrients. On the side are some quick stir fried veggies in hoisin sauce and sesame oil.

Meatloaf Muffins

1 lb lean ground beef

1 onion – caramelized

2 handfuls of baby spinach – chopped

2 tsp garlic powder

1/2 cup quinoa – cooked

1 tsp chili powder

1 tsp cumin

2 tsp italian seasoning

1 egg – beaten

1/2 cup chili sauce, or salsa

Salt and pepper – to taste

Caramelize the onion with a little bit of butter, salt and a bit of white sugar. Toss all ingredients into a bowl, mix until just combined.  Press mixture into muffin pan and bake at 350 for about 20 minutes.  Top with cheese and put back into the oven until it is melted.

Serve with extra salsa or chili sauce 🙂

 

you only live once,

Karla

Adventures in [vegan] baking

3 Apr

This post qualifies my earlier statement about my insanity — see post on running.

To explain: our clinical group at school is having a potluck to celebrate the end of our rotation and the semester. I thought I’d bring a dessert. I offered to make something for the needy people who have special diets in our group because it was going to be gluten free anyways. Then a classmate told me one of the girls in our group is vegan and would never say anything about it. Challenge accepted.

So after shuffling through countless blogs I found this:

http://thevegmom.wordpress.com/2011/03/04/decadent-gluten-free-vegan-brownies/

Now normally, I make substitutions and change recipes as I see fit. Not this one. I followed the recipe exactly, added only a few minutes of baking time to help it set and voila. SO DELICIOUS. Their only downfall — they are super crumbly. Moist and fudgy, but they fall apart.

No pictures this time. It was a mess…but trust me, this is an incredible recipe. It doesn’t taste vegan-y or gluten-free-ish at all. 100% chocolatey, even with the coconut cream!

You only live once,

Karla

Sunshine and Fish Tacos

21 Mar

Since today was absolutely gorgeous and I spent the whole afternoon outside working onmytan. I was in the mood for one of my favourite light, but also super flavourful meals. FISH TACOS! I adore spicy food, and guacamole, and cheese, so they all made it into this super quick dish.

I whipped up a quick guacamole (recipe below) with avocado, tomato, lime and because I didn’t have any jalapeno, a little cayenne pepper for some heat. Seasoned with a little salt and it was perfect. Avocados have become one of my favourites lately. They’re so versatile and are a great source of healthy fat to keep me full between meals!

I pan seared some fish in lots of spices (cayenne, chili powder, cumin, salt, pepper, garlic powder) and a little olive oil. Threw it and the guac in a toasted corn tortilla and topped with a little feta. Of course mexican cheese like queso fresco would have been ideal, but feta did the trick. If only I could have a fridge full of lots of different cheeses all the time. Silly student budget.

On that student budget note, I should mention that most of my meals are based on what I can get on sale. We stock up on frozen fish and other proteins when they’re on sale. I got 4 good sized filets for 3.99 this week, so this meal rings in at about 2.00 per serving (2 tacos).

You only live once,

Karla

Guacamole:

1/2 ripe avocado – mashed

1 small tomato – diced

juice of 1/2 a lime

salt and cayenne to taste

 

 

Pizza

16 Mar

Every university student loves pizza. It’s almost a universal truth. I’ve had some pretty good pizza and some pretty horrible pizza over the years. I’ve also had some pretty decent gluten-free pizza and some less than wonderful gluten-free pizza. So I decided to make my own.

No, I did not make my dough from scratch. Gluten-free dough is a pain, and takes way too long for me.  So I used Bob’s Red Mill Gluten Free Pizza Crust. It’s also dairy free for anyone with casein issues. It was pretty simple. Added the yeast package to warm water, threw in the mix, 2 eggs and 2 tbsp of olive oil, then let it rise for about 20 minutes.

The dough comes out pretty sticky, and really not anything like a normal pizza dough. It’s kind of lumpy and weird. However, I’m used to that kind of thing now. I halved it and smooshed it over the pan. I’ve heard of people throwing plastic wrap on top then rolling it out, but that was way too much work for a pizza. I pre-baked the crust for about 10 minutes, until it was golden brown.

Below you’ll find the recipe for my homemade pizza/pasta sauce. It’s just a tomato base, you can add anything to it though; spices, meat; mushrooms, veggies etc.

I brushed the crust with garlic oil and then topped it with sauce, spinach and feta cheese. Threw it back in the oven for about 10-12 minutes. The result was a super yummy pizza! The dough was a little more chewy than a normal crust, but not soggy or doughy like most gluten free baked goods. I give Bob’s Red Mill a thumbs up on this one 🙂

You only live once,

Karla

Tomato sauce for Pizza or Pasta

1 can diced tomatoes

3/4 can of tomato paste

3 cloves of garlic – smashed

salt, pepper, blend of herbs/spices to taste  – I use oregano, basil, thyme

1 tbsp brown sugar

Cook the tomatoes and paste together over medium heat. Crush the garlic cloves under a knife and add to simmering tomatoes. Add spices, salt, pepper, and sugar. Let simmer for about 15 minutes. Remove from heat and let cool a bit. Puree until smooth.

Notes: I use an immersion blender to make this. It’s really easy and I just let the sauce cool a bit before I can puree. If you’re going to use a blender or a food processor you’ll want to let it cool a good amount before you puree or you’ll have a kitchen explosion.