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California, United States

Wednesday, April 22, 2009

The Best Zucchini Muffins- Gluten Free

Now you all must remember, I only post recipes once I have tweaked them to my liking and I get the go ahead from my family.. They are truely a picky bunch!!! These were moist and totally yummy!!The flax, walnuts and raisins are all optional..I add flax to everything just to be healthy.
1 1/2 cups sorghum flour, 1 cup brown rice flour, 1/2 cup Almond flour, 1/2 cup Tapioca flour
1 tsp xanthum gum
1/2 tsp nutmeg
2 tsp cinnamon
pinch salt
2 tsp baking soda
1 tbsp ground flax
2 small zucchini (approx 3 cups shredded)
2/3 melted butter
1 1/3 cups sugar
2 eggs beaten
2 tsp vanilla
1/2 cup walnuts
1/2 cup raisins -
(you do not need a mixer for this recipe)
Mix together sugar, eggs and vanilla, then add in the shredded zucchini and stir, then add the melted butter, stir and set aside.
In a separate bowl, mix together dry ingredients,( flours, xanthum, flax, salt, baking soda, nutmeg, cinnamon, walnuts and raisins), then add the wet mixture to the dry, stir just until combined, do not over mix.
Coat each muffin cup with butter or vege oil.. (I used butter)
Now set your oven for 350 degrees, you want your mixture to sit for 10 minutes, so this will give the oven time to heat up.
using heaping tbls in each cup, distribute evenly filling the cups up completely. Bake on the middle oven rack for 30 - 40 min, place a toothpick to test doneness.
let cool for 5 min, then remove muffins from cups and place on wire rack to cool for another 15 - 20. ( dont leave muffins in tins to cool, they will become soggy)..

Sunday, April 19, 2009

Yummy Chocolate chip cookies--Gluten Free

These were loved by my wheat eating family, so they must be yummy!!
1 1/2 cup Sorghum flour 1/2 cup Brown rice flour 1/2 cup Almond flour
1 tbls ground flax
1/2 tsp baking soda (gfree)
1/4 tsp baking powder (gfree)
1/2 tsp salt
1 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup light corn syrup
2 large eggs
2 tsp pure vanilla extract
2 cups semi sweet (g-free) chocolate chips
preheat oven to 350, in a bowl, whisk together flour, baking soda, baking powder and salt and flax.
in a second bowl, using a mixer, beat sugar, butter and corn syrup until light and fluffy. Beat in eggs and vanilla. with mixer on low, gradually add flour mixture, beating just until combined.
Fold in chocolate chips.
Drop dough by tbls onto two baking sheets. Bake until cookies approx 10 - 12 minutes making sure to rotate sheets halfway through cooking...transfer to wire racks and let cool.
(to store, keep in an airtight container)