Showing all posts tagged baking:

Butternut Pecan Muffins

Because of these muffins, I have put another butternut squash on my list for my next grocery foray. They are SO darned tasty, and extra-specially with butter and honey on a cooled muffin. Yum. Props to Jamie Oliver for the inspiration on this one. Ingredients1/2 of a large roasted butternut squash*1 cup sugar (or a little more if you like really sweet - I like to ‘save room’ for honey on top)4 large eggsa little bit of vanilla extract1 Tbsp of molasses1/4 tsp salt2 1/2 cups all-purpose flour2...
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Sweet Potato & Banana Chocolate Chip Muffins - gluten free

Moist and tasty! With lots of good food inside. My 7yo has been giving me a hard time about squash, so I’m experimenting with this excellent alternative. I roast my sweet potatoes in advance - peeled, halved the long way, and with a light coat of olive oil. This method certainly will cause some loss of moisture, which you might have to make up for when blending. Keep an eye on the consistency and adjust liquid as needed. Remember that the butter will soften things up as well. Ingredients1 cu...

Pumpkin Chocolate Chip Muffins, gluten- and nut-free

Finally, a food-packed gluten-free AND nut-free muffin. If you grind the pumpkin seeds roughly/incompletely, you get some nice bits of crunch and texture. These can also be made as banana chocolate chip muffins, by subbing cardamom for the ginger, using 4 bananas, and leaving out/reducing the pumpkin and applesauce. (You might also want to finely grind the pumpkin seeds in this case.) You can of course leave out the chocolate, but they do help get muffins get into little bellies. Make a big b...

Oatmeal pumpkin chocolate chip muffins

Here is another great gluten-free muffin for loading up the freezer! I have packed these about as full of food as I can manage, minimizing the amount of rice-based flour mix (which I do not, personally, consider ‘food’). Ingredients 1 1/2 cups Pamela’s Artisan Blend flour mix 3/4 cup gluten free oats, roughly chopped in spice grinder or blender 3/4 cup buckwheat flour 3/4 cup almond or hazelnut meal 2 T chia seeds 2 t baking soda 1 t cream of tartar 1/2+ t salt 1 1/2 t cinnamon 3/4 t nutmeg...

Pumpkin Chocolate Chip Muffins, gluten-free

This recipe will make a great big batch of 24 yummy, dense, moist and satisfying muffins. They will also happen to be gluten-free! Put at least half in the freezer, and you will have a supply of great snacks. 3 cups Pamela’s Artisan Blend flour mix* 2 t cinnamon 2 t ginger 1/2 t nutmeg 1/2 t corriander 1/2 t salt 2 1/2 t baking soda 1 t cream of tartar 3/4 cup sugar 4 eggs 1 can squash or pumpkin 1-2 mashed ripe bananas 1 stick of butter, melted 1 cup cultured buttermilk 1/2 cup mini choco...

Chocolate Buttermilk Sourdough Cake

This moist and delicious cake is great plain, but an excellent excuse for frosting as well. My top recommendation is the secretly healthy/paleo/vegan chocolate avocado icing (which also doubles as an amazing chocolate mousse - you should try this) detailed below, or you could make a buttercream or coconut cream icing. I have been speculating about whether I could cream together honey, butter and shredded coconut to make a frosting. Ideas welcome! This recipe is based on the Basic Chocolate C...

Sourdough Coffee Cake

This recipe is adapted from the Sourdough King Cake recipe on the Sourdough Home site. If you don’t make it too sweet, it is lovely and satisfying for breakfast. Consider doubling the recipe and putting half the dough in the freezer after rising. I found the dough even silkier and easier to work with after freezing and thawing. Ingredients: 2 tablespoons butter 8 oz sour cream 3 tablespoons or 1.5 oz sugar 1/2 teaspoon salt 1 ice cube 3/8 cup or 3 oz active sourdough starter 1 egg 3 scant c...