Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Black Bean Cupcakes (grain-free, dairy-free)
1 15 oz can of black beans, rinsed and drained
4 eggs
5 Tbsp coconut oil
5 Tbsp coconut oil
1 tsp vanilla
3/4 c. xylitol (I used XyloSweet) or Stevia - I think maple syrup would work too
7 heaps Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1. Process rinsed and drained beans using a food processor, stick blender, or regular blender until smooth.
2. Add eggs, vanilla, coconut oil and process.
3. Add the remaining ingredients and process.
4. Spray cupcake liners. Fill halfway.
5. Bake in preheated oven at 350 degrees for about 20-25 minutes until toothpick comes out clean.
Makes 15 cupcakes. (This recipe always makes me one dozen regular-sized cupcakes, plus one dozen mini-sized cupcakes.)
5. Bake in preheated oven at 350 degrees for about 20-25 minutes until toothpick comes out clean.
Makes 15 cupcakes. (This recipe always makes me one dozen regular-sized cupcakes, plus one dozen mini-sized cupcakes.)
Spritz Cookies
I recently tried making Vanessa Romero's Spritz Cookies. Although they were delicious, they completely flattened in the oven! After a little experimentation, this is the recipe I came up with using hers as my inspiration. Thank you, Vanessa, for bringing a childhood favorite back to my family!
Ingredients:
- 1 1/2 c. Blanched Almond Flour
- 1 1/8 c. Gluten-Free Flour Blend
- 1/4 c. Unmodified Potato Starch
- 1/2 tsp. Aluminum-Free Baking Powder
- 1/2 c. Butter, Softened
- 1/2 c. granulated sugar (Vanessa writes that she prefers Swerve or Birch Xylitol for sugar-free.)
- 1 pastured egg
- 1 Tbsp. Unsweetened Almond Milk
- 3/4 tsp. Vanilla Extract
- 1/2 tsp. Almond Extract
- Granulated Sugar for topping (I haven't tried these yet, but I love that they're naturally colored.)
- Cookie Press
- Baking Sheet
- Silpat
- Spray Bottle filled with purified water
Directions:
- Preheat oven to 350 degrees Farenheit.
- In a bowl, blend almond flour, gluten-free flour blend, potato starch, and baking powder.
- In your standing mixer, cream together butter and sugar or sugar-free sweetener.
- To the creamed butter, add egg, milk, vanilla extract, and almond extract.
- Slowly add flour mixture to butter mixture until combined. You want the consistency of your dough to be firm, almost as firm as a cookie dough, but not so firm that it won't push through your cookie press.
- Fill the cookie press with the dough and press cookies onto a baking sheet. (I use a Silpat).
- Bake for about 10 minutes. You want the cookies to just barely start turning brown on the bottom.
- After removing the cookies from the oven, transfer the cookies to a cooling rack.
- Spritz each cookie with water and then sprinkle with granulated sugar.
Coffee Cake with Streusel Topping
This recipe is based on the recipe by the same name in Learning to Bake Allergen-Free by Colette Martin.
Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla
Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil
Instructions
Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla
Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil
Instructions
- Preheat oven to 350 degrees F.
- Mix gluten-free flour blend, xanthan gum, baking powder, and salt.
- Blend eggs or egg replacer, applesauce, milk, and vanilla.
- In separate bowl, cream sugar and butter.
- Slowly add egg or egg replacer mixture to sugar and butter mixture.
- Slowly add flour mixture to sugar and butter mixture.
- Pour into greased 9x9" baking dish.
- Blend oat flour, light brown sugar, cinnamon and nutmeg.
- Cut butter into oat flour mixture.
- Top on cake batter mixture.
- Bake for 45 minutes or until knife comes out clean from center of cake. (If you used egg replacer version, the cake may only take 35 minutes.)
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