Pumpkin Streusel Muffins

These muffins are perfect for this fall weather.  I made them the other night and they were a hit!
Adapted from glutenfreegoddess.blogspot.com

Ingredients:
3/4 cup sorghum flour
1/2 cup potato starch
1/2 cup almond meal
1/4 cup millet flour
1/4 cup teff flour
1/4 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger or GF pumpkin pie spice
3/4 cup raw agave
2 tablespoons molasses
1/4 cup organic coconut oil
2 eggs, beaten
1 cup pumpkin puree
1 tablespoon vanilla
1 rounded cup chopped walnuts (I left these out)

For the streusel topping:
2 tablespoons raw agave
1/2 tablespoon molasses
2 tablespoons brown rice flour or coconut flour (I used coconut flour)
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions: Preheat the oven to 350ºF. Line a 12-cup muffin tin with liners.
In a large mixing bowl, whisk together the dry ingredients. Add in the coocnut oil and beat until crumbly. Add in the eggs, agave, molasses, pumpkin and vanilla, and beat until the batter is smooth and sticky- about two minutes. Add in the walnuts and stir to combine. Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
Combine the streusel topping ingredients with a fork. Sprinkle the streusel topping over the muffins.
Bake in the center of the oven till domed and firm, about 20 to 23 minutes. A wooden pick inserted into the center should emerge clean.
Cool briefly, then remove the muffins from the pan, and cool them on a wire rack. (This helps keep their bottoms from getting soggy.)

Multigrain Bread

This is the best gluten free bread that I have found so far!  I love it toasted and as a sandwich.  I modified it from glutenfreeshortcuts.blogspot.com

Ingredients:


1 c. warm water
1 T. sugar
1 T. yeast
1/3 c. millet flour
1/3 c. teff flour
1/3 c. potato starch
1/2 c. sorghum flour
1/4 c. corn flour(finely ground)
2 T. chia meal
1 t. salt
2 1/2 t. xanthan gum
2 T. shortening(or butter)
1/2 t. apple cider vinegar
1 egg

In a small bowl mix warm water, sugar, yeast and let sit.  Meanwhile, in a stand mixer, combine dry ingredients. Mix.  Add shortening, vinegar, egg and mix until course crumbs.  When the yeast mixture is nice and foamy, pour into the flour mixture.  Beat for 1-2 min.  Batter will be thick and sticky.  Scoop into greased bread pan, 81/2 x 41/2, cover with foil sprayed so it doesn't stick, and let rise.  When just above the pan, place in a 375 oven and bake for 50 min.  Cover with foil part way through if you prefer a lighter crust.  Let cool and enjoy.  This will also make 12 rolls.  Just scoop into muffin tins, let rise, and bake for about 25 min.

*In the winter my house isn't very warm, so I usually heat my oven to 170, place a pan with water on the bottom rack, turn off the oven and place the bread in to rise.  The water helps the dough from drying out.  This will only take 15-30 min. to rise.  Then I remove the foil, turn the oven back on to 375 and let it bake.

Hawaiian Chicken

Adapted from glutenfreeshortcuts.blogspot.com

Ingredients:

6 T. gf soy sauce
1 T. molasses
2 T. raw agave
2 ¼ c. water
4-5 cloves of garlic, minced
2-3 in. piece of fresh ginger
1 red pepper, cut into slices(I often use 2)
1 can pineapple tidbits, drained
2-3 cups cooked chicken, in large chunks
1 T. potato/corn starch
1 T. cold water

Combine first 6 ingredients and bring to a boil in a large pan.  Add chicken and reduce to simmer.  Simmer 20 min.  Add red pepper and pineapple and simmer 10 min.  In a small bowl combine remaining starch and water.  Stir and add to mixture.  Boil for 1-2 min. until slightly thickened.  Remove piece of ginger and serve over rice.

Strawberry Rhubarb Crisp-Crumble

Adapted from glutenfreegoddess.blogspot.com

Ingredients:

2 cups strawberries, hulled and halved (or quartered for large berries)
1 cup rhubarb, trimmed, halved lengthwise, sliced into pieces
1 tablespoon raw agave
1/2 cup quinoa cereal flakes
1/2 cup gluten-free millet flour (or sorghum flour)
1/2 cup chopped pecans
1 tablespoon molasses
1/3 cup raw agave
1/2 teaspoon cinnamon 1/4 teaspoon sea salt
1/4 cup coconut oil

Instructions:

Preheat the oven to 350ºF. Grease a 9x9-inch baking dish with a little olive oil
Combine the strawberries and rhubarb in a bowl and drizzle with raw agave. Toss to coat. Dump them into the greased baking dish and distribute the fruit evenly.

In a separate bowl, combine the quinoa cereal flakes, millet flour, chopped pecans, molasses, raw agave, cinnamon, and sea salt. Add the coconut oil; using your hands, rub the oil and dry mixture together to create a sandy, crumbly texture.
Sprinkle the crumble topping over the fruit.

Bake in the center of a pre-heated oven till browned and slightly bubbling. Check for desired tenderness with a fork. Bake for 25 minutes unless you prefer your fruit traditionally soft, bake it for 35 minutes. Set the crumble aside on a rack and allow it to cool a bit before serving. I love it slightly warm from the oven. A scoop of coconut milk vanilla ice cream is entirely optional.
Cook time: 25 min
Yield: Serves 4

Peach Crisp

Adapted from glutenfreegoddess.blogspot.com

Ingredients:

1/2 cup certified gluten-free rolled oats
2 tablespoons almond or coconut milk
3 cups organic sliced peaches
A quick drizzle of organic raw agave syrup
1/4 cup sorghum flour
2 tablespoons millet flour
2 table spoons almond meal
1/2 tablespoon molasses
1/4 cup raw agave
1 teaspoon ground cinnamon
3 tablespoons organic coconut oil

Instructions:

Grease a 9-inch glass pie plate and set aside.

Place the gluten-free oats in a bowl and soak them in the almond or coconut milk and molasses and agave for ten minutes.

Toss the peaches with a drizzle of agave and arrange them in the bottom of the pie plate.

Pre-heat the oven to 350ºF.

Add the sorghum flour, millet flour, almond meal, and cinnamon to the oats. Mix well.

Add the coconut oil in pieces. Rub the oat/flour mix into the oil between your palms until the mixture gets crumbly and moist.

Top the peaches with the crisp and crumble topping.

Bake on a center rack for 30 to 40 minutes, until the crisp is bubbling and golden brown, and the peaches are tender and not too soft. Serve warm or cooled.

Serves 4-6.

Dark Chocolate Brownies

Adapted from glutenfreegoddess.blogspot.com

Ingredients:

3 tablespoons 1 teaspoon olive oil
3 tablespoons 1 teaspoon raw agave
1/4 cup 1 tablespoon unsweetened baking cocoa
OR (5 ounces high quality 60-70% cocoa dark chocolate)
1/2 cup organic coconut oil
1/2 tablespoon molasses
1/2 cup raw agave
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla

Optional:

1/2 cup chopped pecans or walnuts, if desired
Unsweetened Dark chocolate chips for the top, if desired

Instructions:
Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.


In a small bowl combine olive oil, raw agave, baking cocoa, and coconut oil.

OR

If using chocolate then melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) In a mixing bowl whisk together the almond meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract, molasses, raw agave and chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.
Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

Buckwheat Pumpkin Bread

I got this recipe from my Mom.  She is such a great cook.  She is really good at taking a recipe and making it better!

Ingredients:

1 cup Buckwheat Flour
1/2 cup Teff Flour
1/2 cup Tapioca Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1/4 teaspoon Sea Salt
1/4 cup Olive Oil
1/4 cup Coconut Oil
3/4 cup Raw Agave
3 eggs
1 cup Pumpkin

Directions:
Mix dry ingredients.  Add in wet ingredients and mix until combined.  Pour into 3 prepared bread bans.  Bake at 325 degrees for 25-30 minutes