Gluten Free Cinnamon Carrot Zucchini Muffins

Gluten Free Cinnamon Carrot Zucchini Muffins

Ingredients:



•2/3 c oil


•2 large free range eggs


•2/3 c organic sugar


•1/2 c brown sugar, packed


•1 tsp vanilla extract


•2 c Pamela's GF Bread Mix (or other GF Flour Mix)


•1/2 tsp baking soda


•1/2 tsp baking powder


•1/2 tsp unrefined salt


•2 tsp ground cinnamon


•1 1/2 c finely shredded unpeeled zucchini


•1/2 c finely shredded carrot


Preparation:


Grease and flour 12 muffin cups. Heat oven to 375°.


In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.


Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20-30 minutes.

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Gluten Free Frosted Cake Donuts

Gluten Free Frosted Cake Donuts

My children are singing the "Mom Praises" here in my home.  With each victory in creating a new gluten free equivalent of the food they used to enjoy, it gets easier to stick with the gluten free lifestyle.  As I was shopping in Meijer's one day I spotted an endcap with donut making supplies.  Included in this was a large donut making pan from Wilton.  I had a little one a long time ago but was unsuccessful in making donuts that weren't dry and hard. 

So here's the recipe adapted from the recipe on the pan package:

2 cups Gluten Free Cake Flour
3/4 cup organic cane sugar
2 tsp baking powder
1/8 tsp nutmeg
1 tsp cinnamon
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbs melted butter

Preheat the oven to 425 degrees.  Spray the donut pan with a nonstick spray.

In a large mixing bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt.  Add in buttermilk, eggs and butter.  Beat until combined.  Fill each donut cup 2/3 full.

Bake for approx 8 mins or until the top of the donuts spring back when touched.  Let cool 4-5 minutes before removing from the pan.  Makes 12 donuts.

For the frosting / glaze:

Melt 1/3 cup butter in a sauce pan.  Remove from heat and add 2 cups powdered sugar, 1 1/2 tsp vanilla and stir.  Add 1 Tbs of water at a time until the consistency desired is achieved.  Dip the donuts upside down in the frosting until coated and sprinkle with decorative toppings if desired.

Enjoy the yummy donuts with a cup of coffee or hot chocolate.

To your health,

Dr Stephanie

Gluten Free Peanut Butter Cookies

It's been a long time since I posted an entry.  The reason?  I have been working on finishing my Doctorate in Naturopathy.  I am happy to report that I am officially done!  So now I can return to the kitchen to bake some treats for my family. 

The request this week was for peanut butter cookies.  I have made the the flourless kind and they are good but these are better!  Today my children had Hot Chocolate made with raw milk and organic chocolate and warm peanut butter cookies.

1/2 Cup Organic Cane Sugar
1/2 Cup Organic Brown Sugar
1/2 Cup Organic Butter, room temperature
1/2 Cup Organic Peanut Butter (creamy)
1 Free Range Egg
1 1/4 Cup Gluten Free Flour Mix
1 tsp Xanthan Gum
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt

Cream the butter with sugars, and egg.  Add the peanut butter to the mixture and blend well.  In a separate bowl combine all the dry ingredients and mix well.  Slowly add the flour to the butter mixture and blend until a play dough like consistency. 

Preheat oven to 375 degrees.

Roll the dough into 1 1/4 inch balls.  Place on an ungreased baking sheet about 3-4 inches apart. 

Bake for 9-10 mins.  Cool on the baking sheets for a minute and then transfer to cooling rack. 

Makes 2 dozen cookies (depending on size)

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Enjoy and be well,

Dr. Stephanie