Bkfst/Bread/Muffins
Gluten Free Berry Coffee Cake
We had our leadership celebration brunch today and this gluten free berry coffee cake was a hit!!! I adapted the recipe I found on mygluten-freekitchen website and added a little extra cinnamon for fun. Once again I used the “Mama’s Almond Blend” Gluten free flour2 cups good quality gluten-free flour blend*
1 tsp. xanthan gum (omit if your flour contains xanthan already)
2 tsp. baking powder
1/2 tsp. salt
3/4 cup brown sugar
1/4 cup salted butter, softened
1 large egg
1 tsp. vanilla
1/2 cup buttermilk or yogurt
2 cups fresh or frozen berries
TOPPING
1/3 cup gluten-free flour
3 Tbsp. salted butter, softened
3 Tbsp. brown sugar
2 tsp cinnamon
3 Tbsp finely chopped almonds
DIRECTIONS
Preheat oven to 375°. Spray a 9″ deep dish pie plate with nonstick cooking spray and set aside.
COFFEE CAKE:
1. In a medium sized bowl, whisk together the flour, xanthan gum, baking powder, and salt until blended.
2. In the bowl of your electric mixer, cream together the sugar, butter, egg and vanilla.
3. Alternately add in the buttermilk and the flour mixture into the butter and sugar mixture. Mix only enough to blend together, don’t over-mix. Batter will be very thick.
4. Spread batter into a greased 9″ cake pan or pie plate.
5. Place the berries one at a time over the surface of the cake batter, gently pushing down into the batter.
TOPPING:
1. In a small bowl, whisk together gluten-free flour, and sugar. Cut in butter with a pastry cutter or two knives until mixture is crumbly and butter pieces are pea-sized or smaller. Stir in cinnamon and finely chopped almonds.
2. Sprinkle topping over the batter as evenly as possible.
3. Bake at 375° for 40-45 minutes or until a toothpick comes out clean.
4. Serve …
Gluten Free Apple Carrot Muffins
I love the spring because of the beautiful blossoms on the trees and all the flowers that are blooming. I love that our family has many birthdays to celebrate in the spring and early summer. I especially love to celebrate new life and this spring we are anticipating our 11th grandchild. We had a “Sprinkled with Love” baby shower this past weekend to celebrate Bethany’s baby girl due in July. I will post about the baby shower later in the week. So there has been lots of baking in my new kitchen over the past few weeks. Today I experimented with a few Gluten Free recipes.
Tomorrow I have a leadership team “end of the year” celebration of encouragement and thankfulness. A few of the gals on our team are gluten free so I thought I would have some fun and try a few new recipes. This recipe was fantastic. I researched Gluten Free mixes to save time instead of making my own blend like I usually do. I found an almond based blend called “Mama’s Almond Blend” on Amazon. I really liked the texture of this flour for these muffins. They do take a lot longer to bake than regular flour muffins. Give this recipe a try-you will love them!
Ingredients
1 egg
1/4 cup olive oil or coconut oil
1/3 cup mashed very ripe banana
1/4 cup maple syrup
1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
1/2 cup brown sugar
1/2 tsp sea salt
1 1/2 tsp baking soda
1-2 tsp ground cinnamon
1 tsp ginger
1/2 cup almond milk, unsweetened
1 heaping cup (packed) grated carrot
2/3 cup gluten-free rolled oats
1/2 cup almond meal
1 cup + 2 Tbsp Gluten Free Flour Mix (I used “Mama’s Almond Blend”)
1/4 cup raw walnuts (chopped) …
Fruit and Nut Healthy Snack Bars
Fruit and Nut Healthy Snack Bars will be your new go-to snack for on-the-go nutrition. Packed full of antioxidant and anti-inflammatory foods, this bar will be a new family favorite. They are easy to make and they freeze easily. Have fun adding other dried fruits and nuts that you like for a variety of flavors. You can substitute apple sauce or pumpkin puree for the banana. I love having an easy snack to reach for in the mid-afternoon that will curb my sweet-tooth and give me a quick dose of high energy food. For so many of us that over extended in many ways during the holidays (excessive lack of sleep, overindulgence in activities and over eating) , this healthy snack bar is a great option. Bake up a batch and enjoy!
Ingredients
1 cup oats
1/2 cup sunflower seeds
1/2 cup toasted wheat germ
1/2 cup dried apricots
1/2 cup walnuts
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup coconut flour (nonfat dried milk can be used)
1/4 cup ground flax seed meal
1 1/2 teaspoon cinnamon
1/3 cup maple syrup
2 large eggs
1 ripe banana, peeled mashed (unsweetened applesauce can replace banana)
1 teaspoon vanilla extract
Preheat the oven to 350ºF. Coat a 9 × 13-inch baking pan with nonstick spray. Combine the oats, sunflower seeds, wheat germ, apricots, pecans, raisins, cranberries, coconut flour, flax seed meal, and cinnamon in a food processor. Pulse until the mixture is finely chopped. In a separate bowl combine the syrup, eggs, mashed banana, and vanilla and mix until well combined. Add dry ingredients from food processor to wet mixture in the bowl and stir until combined. Transfer the mixture to the pan and press down. Bake 20-25 minutes until the mixture is golden brown and firm to the …
Read MoreApple Butter
One of my favorite things to do in the Fall is go to Apple Hill and pick or buy apples. When I get my favorite apples home, I love to make apple butter. This has been my tradition for many years. I have a special buddy that I usually cook with but this year she is out of town and I have a new kitchen. So I decide to do some canning to get a jump on our Christmas gifts.
Ingredients
1 gallon apple cider (I use Trader Joe’s unfiltered natural apple juice)
4 quarts apples (about 7-8 pounds)
1 cup sugar
¾ cup brown sugar
2 Tablespoons cinnamon
2 teaspoons cloves
2 teaspoons allspice
I double or triple this recipe…..Start by brining apple cider to a boil in a very large pot. Turn to simmer and cook down for about 1-2 hours. Place all canning jars in dishwasher and wash on light wash setting so they will be dry within the 1-2 hours while apple butter is cooking. Place tops in a large bowl and cover with boiling water close to the time you begin to ladle apple butter into jars.
Cut and core apples. (No need to remove skin because it cooks down but feel free if you prefer)
Chop apples in Cuisinart.
Add apples to large pan by batches. Continue to stir and simmer apple juice/apple mixture as you cut, core and chop all the apples. Keep on a low setting so apples begin to break down as they cook. Stir constantly so the apple compote does not stick to bottom of pan.
Mix sugar and spices in a separate bowl. When apples are glossy and mixture looks like applesauce, add the sugar and spices. Stir constantly on low heat so all the sugar dissolves. 
Turn off …
Pumpkin Ginger Scones
The sights, sounds and smells of Fall are in the air and the mornings are cooler. School has been in session for weeks now and hopefully the kids have settled into a routine that allows for a healthy breakfast.
But if you still find yourself running around in the morning with many days that they need a grab-n-go breakfast or a pick-me-up-snack midmorning, these Pumpkin Ginger Spice Scones are packed full of nutritious deliciousness. Make up a batch and they will be gobbled up in a day or two. You can easily double the batch and freeze some.
Ingredients
1 cup whole wheat flour (plus additional ½ cup flour when kneading dough)
1 cup old fashioned oats
¼ cup hemp seed
¼ cup oat bran
2 Tablespoons chia seeds
2 Tablespoons ground flax meal (I leave this out because Flax seed bothers my stomach)
1 Tablespoon baking powder
½ teaspoon baking soda
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon
½ cup crystallized ginger chopped fine
½ cup cold butter
¼ cup undenatured whey pumpkin protein powder (you can substitute vanilla)
5 Tablespoons honey
½ cup pumpkin puree
1 cup plain greek yogurt
Mix all dry ingredients in a large bowl. Add chopped crystallized ginger to dry ingredients. Cut cold butter into the dry ingredients with ginger until resembles small meal. In a small bowl, mix honey, pumpkin puree and yogurt. Fold wet ingredients into dry in the large bowl. Only stir until dry ingredients are moist so scones stay light and fluffy. Roll dough out into a large rectangle 1 inch thick on a floured board and cut into scone sized squares, triangles or circles. Place on a lightly greased cookie sheet and bake in a 425 degree oven for 20 minutes. Yields 25 small scones or 12 large …
Carrot Cake Breakfast Cookies
We are rejoicing today because after a 9 month and 1 week wait….our KITCHEN IS FINALLY FINISHED!!! I spent the entire afternoon baking in preparation for a baby shower for our 10th grandchild. My heart is bursting with joy to be the blessed Gammie that I am. Children are a gift from the Lord and grandchildren are a double blessing. Watching my girls be moms to their children is one of the most amazing aspects of my life. I am so proud of the job they are doing. Motherhood is the hardest job in the world but it has the biggest payback when you see your own children passionately focusing on passing on many of the intentional things you taught them about love and servant leadership. We love to celebrate new birth and this weekend we will be celebrating Baby Boy Banihashemi due to arrive at the end of October. His mom and big sister Sophie will be here for the weekend along with cousin Garrett and his mommy.
Here is the finished kitchen……
So today I tried out my new ovens by baking a new recipe called Carrot Cake Breakfast Cookies.
Ingredients
2 ½ cups old fashioned oats (gluten free if necessary)
¾ cups flour (gluten free if necessary)
¼ cup coconut sugar
1 teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
⅓ teaspoon cloves
12 teaspoon ginger
⅛ teaspoon salt
½ cup almond milk
¼ cup maple syrup
1 egg (make flax egg out of 1 TBS flax meal and 2 ½ TBS water, mix well and let sit a few min)
2 teaspoons vanilla
1 cup grated carrots
Preheat oven to 350 degrees.
Mix all dry ingredients in a medium sized bowl. Mix all wet ingredients in a small bowl. Combine wet …
The Perfect Mother’s Day Breakfast-Helping your Family Establish Wonderful Traditions
Mother’s Day is one of the BEST days of the year! BUT, it can also be one of the most stressful days of the year for Moms caught in the middle…..balancing celebrating your own mom, your MIL (if you are so blessed to have a MIL), and being the focus of your own family’s celebration. Allowing your immediate family to creatively organize your celebration is vital to “growing up” strong and responsible children. Releasing control of the “meals” for a holiday celebration may be challenging to many moms. So here are some suggestions that might make it easier for you to let go, relax and give your family the opportunity to celebrate you!
Besides hinting that a new plant for your garden might be just the perfect gift…..Here are a few tricks I have tried that make for a fabulous Mother’s Day in the food department. Have many of your favorite foods on hand and already prepared so the “surprise” breakfast in bed can actually include many of YOUR favorite things. (No offense intended towards all those well-meaning husbands and children that prepare their favorite pancakes, waffles, etc. to serve to their moms). I personally love fresh fruit, granola and yogurt, or muffins, scones and coffee (Peet’s of course) or even oatmeal with lots of toppings as my favorite picks for breakfast. I do love a great veggie omelet so if you have a hubby or kids that are so inclined…let them take a stab at that. Of course make sure all your favorite veggies are in the vegetable drawer. Or you can whip up a batch of our family’s favorite Easy Egg Bake and have it all ready made in the refrigerator for the family to cut, heat and serve on your “breakfast in bed” tray.
Here are links …
Read MoreDonut Forget Jesus on Easter — The Empty Tomb
This year has gone by so fast and Easter will be here before we know it! My hubby is on vacation so I found a fun Easter idea that he would appreciate- which would be anything with DONUTS 🙂 I love this idea that was adapted from CatholicIcing.com because it is SIMPLE and a fun reminder of the real meaning of Easter!!
What You Need:
Glazed donuts
Donut Holes
Paper Plates (small or large)
Sharpie
Optional: Graham Crackers, Peanut Butter, Toothpicks, Tape, Paper, Pen
WHAT TO DO:
- Write an Easter Bible verse or phrase on the paper plate – I used Luke 24:2, “And they found the stone rolled away from the tomb.” Other options: 1 Corinthians 15:3-5, Romans 6:9, Romans 6:4, Isaiah 53:5, or phrases like “He is Risen” or “My Redeemer Lives”…Be creative!
- Cut the bottom 1/3 off of the glazed donut so that it will stand on its own. Prop it up on the paper plate and place the donut hole to the side to look like the stone rolled away from the tomb.
- Read the Easter story while eating the empty tombs.
Optional to get a little more fancy…
- Coat a graham cracker with peanut butter. Continue with Step 2 above putting the donuts on top of the graham cracker.
2. Do Step 1 on a small piece of paper and tape to a toothpick. Place the Bible verse or Easter message toothpick into the donut tomb.
You can even use this craft treat to start new traditions! My hubby and daughter went on their first Daddy-Daughter date to grab the donuts – and I wouldn’t be surprised if it became an annual thing 🙂 It is so important to teach our kids early about what Easter is all about when we …
Read MoreButtermilk Coffee Cake with Blueberries
Here is another fun Fall recipe that is perfect to take to a women’s gathering or to serve at a Sunday brunch for family and friends. My mom made this recipe all the time then when I was young-I just made a few modifications to make it a bit healthier and added some blueberries for a burst of antioxidants. It stores well and is easy to transport so a great “bake and go” treat. Perfect with a cup of coffee or tea.
Buttermilk Coffee Cake with Blueberries
1 ½ cups flour
½ cup whole wheat flour
¼ cup almond meal
1 teaspoon cinnamon
½ teaspoon salt
1 cup brown sugar
½ cup sugar
⅔ cup coconut oil
Remove ¾ cups of the above mixture and set aside for topping BEFORE you add any other ingredients.
For Topping Add
1 teaspoon cinnamon
½ cup chopped nuts
For coffee cake dough Add
1 egg
1 cup buttermilk
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon baking powder
1 cup blueberries
Mix top list of ingredients and stir together until combined. Remove ¾ cup for topping and to that ¾ cup add 1 more teaspoon cinnamon and ½ cup chopped nuts (I used chopped sliced almonds). Set aside. To the remaining dough in the bowl add the egg, buttermilk, baking soda, baking powder and almond extract. Mix wet and dry softly. Add blueberries and fold until dough and berries are combined. Pour dough into a greased 9×13 pan and sprinkle topping over all. Press topping in a bit. Bake in a 350 degree oven and bake for 30-35 minutes.
What is your favorite coffee cake recipe?
…
Pumpkin Oat Scones with Ginger and Goldenberries
Although I hate to admit it….Autumn is coming and the lazy days of summer are over. BUT I seriously do not feel like I had even one lazy day all summer. With two new babies in our family, this summer was anything but LAZY! It is such a miraculous blessing to have 9 grandchildren but the reality for me of being the Gammie I want to be means traveling……I am so grateful for the privilege of being an active part of each one of my grandchildren’s lives but they all live away from where I live so “On the Road Again” is my theme song at this season of life.
The Fall season brings memories of school starting and decorating with colorful leaves and BAKING everything PUMPKIN!!! I am not ready to totally put my summer mindset to rest but I am beginning to get the baking bug. So here is my first experiment with pumpkin this fall season. I chose to add Goldenberries because of their sweet but tangy flavor and their chewy consistency. Here are a few facts about the goldenberries I use. You can find out more by clicking on the picture at the end of this post.
- Our Organic Goldenberries are grown on small family farms in the Andes Mountains where the bountiful rain produces the mouthwatering berries. Each berry ripens on the vine and is succulently sun-dried to retain just the right amount of moisture. Delicious and nutritious, just the way nature intended.
- They’re perfect right out of the bag and can also brighten some of your favorite recipes from smoothies to salads.
- And best of all, Made in Nature’s Organic Goldenberries are rich in fiber and a good source of Vitamin C.
- NON GMO verified, USDA organic, OU Kosher
Pumpkin Oat Scones with Ginger …
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