Posts filed under ‘Baking’

Peanut/Sun Butter Cookies

I’m not sure what to call these cookies. I based the recipe off of one called Sunbutter Greenies from The Allergen-Free Baker’s Handbook. But I switched up the ingredients some (I used both Sunbutter and peanut butter, and I used agave nectar instead of 1 cup of the maple syrup) so they are neither primarily Sunbutter nor did they turn out green. Name suggestions? I was skeptical about the recipe because of the changes I made, and because of how simple it was. I just felt like I wasn’t using enough ingredients! They turned out VERY well though the bottoms were a little too brown (which was strange because my oven usually under-cooks).

My recipe
– 2 cups plus 4 tbsp basic gluten-free flour mix
– 1/2 tsp xanthan gum
– 1 tsp baking soda
– 1 tsp salt
– 3/4 cups SunButter
– 3/4 cups smooth peanut butter
– 1/2 cup maple syrup
– 1 cup agave nectar
– 2 tsp vanilla extract
– 1/2 cup chocolate chips

Preheat oven to 350 F. Mix together the dry ingredients, then heat up the butters and add to the dry mix with the syrups and vanilla. Mix with a spoon and then add the chocolate chips. I used a cookie dropper and had enough dough for 28 cookies. Bake for 15 minutes.


June 6, 2010 at 1:30 am 2 comments

Strawberry banana flax muffins

These muffins are truly amazing. The original recipe was for bananas plus raisins, but I don’t like raisins I made them with fresh strawberries instead. Wonderful! Right after these I made another batch of the buckwheat muffins, this time with mixed berries instead of apples. Also a huge success! I took both batches of muffins to two picnics to share, and everyone loved them!


June 3, 2010 at 1:38 am Leave a comment

Cinnamon Apple Buckwheat Muffins

These muffins are wooonderful. I originally decided to try this recipe because I’d never baked with buckwheat before, and it looked very simple. Well, the batter was simple, but peeling a large apple takes forever! Next time I make these muffins I’m going to try blueberries instead of apples, I think that will work well. I altered the recipe a little bit – I used 1 tbsp of cinnamon instead of 1 tsp, 2 cups of apples instead of 1.5, and I ended up with enough batter for 13 muffins instead of 12. Another change I made was to bake them for a little longer – 29 minutes instead of 25.

I put the 13th muffin in paw-shaped muffin cup I got for free from The Animal Rescue Site. A paw shaped muffin, adorable!! I ate two of these muffins right out of the oven with a little Earth Balance. They’re pretty healthy and delicious, a perfect breakfast muffin!

Recipe form TAFBH.

May 15, 2010 at 11:19 pm Leave a comment

Chocolate Fudge Coffee Brownies

I used this recipe and added two tablespoons of instant coffee. Unfortunately, the coffee flavor wasn’t very strong at all and I wanted them to scream COFFEE in each bite. Oh well, I’ll try again later with more added, or maybe some coffee extract. They were still delicious though! Also, an important note. In my last recipe I used a different kind of chocolate chips (I forget what it was) then in the recipe and this time I used the Enjoy Life rice milk chocolate chips that the recipe calls for. I was surprised to find they were actually the cheapest chocolate chips at the store (I got them at a local co-op). So in addition to being dairy and soy-free, that’s another plus!

May 10, 2010 at 1:57 am Leave a comment

Kale Chips

This experiment was HIGHLY successful. I loaded up mine with spices but you can choose to make them plain, or just lightly salted.


Preheat the oven at 350 degrees.
Tear up the kale into small pieces, don’t use any of the thick middle stem.
Toss with a little olive oil and apple cider vinegar in a bowl.
Spread out on a baking sheet and sprinkle with what you want. I used these: Salt, pepper, sweet curry powder, cayenne pepper, and seasoned salt.
Bake for 10 minutes.

They tasted like popcorn!

May 9, 2010 at 12:55 am Leave a comment

Pumpkin Bread

I made this pumpkin bread from the Allergen-Free Baker’s Handbook. I looove pumpkin bread and banana bread together with apple butter, one of favorite treats. This was also very simple to make. I used a can of pumpkin pie filling and so I skipped the step of adding the spices.

A slice with apple butter! So good.


May 1, 2010 at 2:48 am Leave a comment

Chocolate Island Pie

Originally I was planning on making a plain chocolate pudding pie, but as I thought more about it my idea grew and grew until it ended up as this: The Chocolate Island Pie. A lovely mix of chocolate, coconut, and bananas! Well, it didn’t quite turn out right – the taste is fantastic, but it’s a big goopy. My husband assured me that it’s ok for a pie not to be perfect triangles when cut, but I still feel like I should fix this so it’s firm enough to retain its shape. Now it’s more of a custard in a pie crust. If you don’t mind goopy pies go ahead and try the recipe, I can promise you the taste wont disappoint!

For the crust (From the Allergen-Free Baker’s Handbook)
– 1.5 cups Gluten-free flour mix
– 1/4 cup + 2 tbsps powdered sugar
– 3/4 tsp xanthan gum
– 1/8 tsp salt
– 10 tbsp vegetable shortening
– 2 tbsp orange juice

For the chocolate filling:
– One package of Trader Joe’s instant chocolate pudding mix
– One 13.5 oz can of coconut milk

For the banana cream layer on top:
– 1/2 package extra firm tofu
– 1/2 cup sugar
– A few tbsps soy milk (add to adjust texture)
– 1 tbsp vanilla
– 1 ripe banana

– Shredded coconut

For the crust:
Crust directions

For the chocolate:
Mix together the pudding mix and coconut milk according to the package direction’s. Pour into the pie crust and let chill for a few hours.

For the banana layer:
Mix everything together in a blender or food processor. Pour on top of the chilled chocolate, and top with the shredded coconut. Return to the fridge to chill for a few more hours.

Pre-banana cream

Finished pie!

A piece

Mmmm pie

April 29, 2010 at 6:37 pm 2 comments

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