The Sunday Recipe: Spiced Applesauce Oatmeal Muffins
October 17, 2021 at 6:00 am (Recipes, Uncategorized)
Tags: applesauce, gluten free, muffins, refined sugar free
The first time I made these, I went with the 400 degree oven, like I do for most muffins and baked for 22 minutes, but they scorched on the bottom. The crumb topping I was using, which was intended for apple crisp, was delicious, but sunk in a bit.
The second time I made them, I switched to the crumb topping that my Betty Crocker cook book gives for apple streusel muffins. I also turned the oven down to the 350 degrees that I used on the original cake recipe. The muffins without topping were great, the ones with it were good too, but the topping sunk in to make a filling.
Third try – 425 for 5 minutes to puff the top, like Sally’s Baking Addiction recommends, then down to 350 for the remaining 15 minutes. This time I refrigerated the crumb topping a bit. It melted AND sunk in.
I liked the muffins better themselves when they were baked at 350 so I’m forgetting about the crumb topping for now. Maybe a nice glaze made with powdered sugar and cider?
Spiced Applesauce Oatmeal Muffins
Dry ingredients
- 3/4 cups white rice flour
- 2 tablespoons tapioca flour
- 3/4 cup oat flour (3/4 cups of oats processes into the same for oat flour.)
- 1/2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet ingredients
- 1/2 cup apple cider
- 6 tablespoons applesauce
- 3 tablespoons each melted butter and light olive oil
- ½ cup overflowing maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F.
- Spray two 6 cup muffin tins with cooking spray, or grease.
- Whisk the wet ingredients together in another bowl. (There are a lot of wet ingredients, go with a big bowl.)
- Add the processed oats or oat flour and let sit for 10 minutes.
- Meanwhile, whisk the dry ingredients together in a large mixing bowl.
- Add the wet ingredients to the dry and whisk until just combined.
- Pour the batter into the prepared pan and bake for 25 minutes, until a knife inserted near the center of one side of the round comes out clean.
- Allow to cool in the pan for 10 minutes.
The Friday Poem: Long Lost
October 15, 2021 at 8:03 am (Poetry)
Another appropriate for the season, created from Paint Chip Poetry.
The Sunday Recipe: Soft Molasses Cookies
October 10, 2021 at 6:00 am (Recipes)
Soft Molasses Cookies
I tried this recipe last winter with a gluten free baking mix, but didn’t love the results. It was okay, but this time I tried using the almond, coconut, tapioca flour blend I have used for other things, and it is SO much better.
Ingredients
- ¼ cup butter
- ¼ cup brown sugar
- ¼ cup molasses
- ¼ teaspoon salt
- ¼ cup buttermilk
- ½ teaspoons baking soda
- ¾ teaspoons cinnamon
- ¾ teaspoons ginger
- ½ cup almond flour
- ½ cup tapioca flour
- ½ cup coconut flour
Directions
- Cream the butter and sugar together.
- Mix in the molasses.
- Stir in the buttermilk.
- Mix together the flours, baking soda, salt, cinnamon, and ginger.
- Stir into the liquid ingredients.
- Chill for a half hour or longer.
- Preheat oven to 350.
- Prepare a pan with parchment paper or non-stick cooking spray.
- Scoop out with a cookie scoop or spoon then flatten a bit, to about ½ inch high.
- Bake for 12 to 14 minutes.
- Cool and enjoy.
The Friday Poem: A Ghost in the Fen
October 8, 2021 at 6:00 am (Poetry)
The Friday poem is a Paint Chip Poetry musing with a particularly October appropriate twist.
The Sunday Recipe: Baked Applesauce Oatmeal (Cake?)
October 3, 2021 at 6:00 am (Recipes)
Baked Applesauce Oatmeal (Cake?)
Is it really a cake? Maybe not, but it can be used for it in a pinch, and it can certainly pass as a snack cake. I’ve had it with whipped cream on it, applesauce, prune butter, and added extra butter and maple syrup. It’s all good.
Ingredients
- 2 large eggs
- 1 ½ cup whole milk
- 2 tablespoons light tasting olive oil
- 1 cup applesauce
- 2 ¼ cups quick oats
- ¾ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
Directions
- Prepare a 9X9 pan.
- Preheat oven to 375 degrees.
- Crack the eggs into a bowl and whisk.
- Add the milk, applesauce, vanilla, and olive oil.
- Stir in the oats and let rest for 10 minutes.
- Add the rest of the ingredients. Stir thoroughly.
- Bake for 40 minutes.
- Cool for at least 10 minutes before serving.
The Sunday Recipe: Peach Melba Tart
September 26, 2021 at 6:00 am (Recipes)
Tags: fruit, gluten free, tart
Peach Melba Tart
I’m a firm believer in making the most of what you have, and using up the little odds and ends before they can go bad. This week that meant part of a jar of Dole peaches in the fridge, half a package of peaches in the freezer, and a tiny bit of raspberries. I swear there was a peach melba ice cream when I was a kid and it was fantastic. Peach and raspberry is a match made in heaven.
Filling Ingredients
- 16 ounces peach slices (defrost if frozen)
- ¼ cup (or more) raspberries
- ¼ cup maple syrup
- 1 tablespoon tapioca flour plus 1 tablespoon water
Crust Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup (or other sweetener)
- Pinch of salt
- 1 ½ cups almond flour (about 160 grams)
Directions
- Dice or chop the peaches and combine with raspberries and maple syrup in a medium sized pot. Bring to a boil or a medium heat.
- Reduce to simmer for about 15 minutes.
- Add the tapioca flour mixed with water and stir well for about 30 seconds to thicken.
- Remove from heat and set aside.
- Preheat oven to 350.
- Melt the butter.
- Mix with maple syrup and salt.
- Add almond flour and combine.
- Press into a tart pan or square tin and up the sides a little.
- Bake for 8 minutes.
- Fill and bake for another 22 minutes.
- Cool and enjoy. (Vanilla ice cream is a perfect complement.)
The Sunday Recipe: Apple and Cheddar Cookie Tart
September 19, 2021 at 6:00 am (Recipes)
Tags: apples, gluten free, refined sugar free, tart
Apple and Cheese Cookie Tart
I loved the cookie recipe last week so much that I decided to use it as the basis for a tart. This one is best served cold. I think next time I’d leave the cheese off and just serve with a wedge of cheddar. I think a metal tin is better as well, the bottom was a bit soggy in the glass spring form pan.
Ingredients for Crust
- 1/2 cup unsalted butter, room temperature
- 6 tablespoons maple syrup
- 3 tablespoons cream cheese
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
Ingredients for Filling
- 5 medium granny smith or other tart baking apple
- ½ cup maple syrup
- ½ tablespoon butter
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon tapioca flour (mixed with 1 tablespoon water)
Cheddar Cheese (optional)
Directions
- Cream butter, sugar, and cream cheese.
- Add vanilla and egg yolk, blend.
- Measure flours and combine before adding to mixer.
- Mix until combined and chill dough for a couple hours.
- In the meantime, peel and grate the apples
- Mix maple syrup, cinnamon and nutmeg, and butter.
- Bring filling ingredients to a gentle boil.
- Turn down to simmer and stir occasionally for 15 minutes.
- Stir in the tapioca paste and continue stirring for about half a minute, until thickened.
- Set aside to cool.
- When the dough is well chilled, preheat oven to 350.
- Press the dough into a tart pan or roll out on a jelly roll pan, leaving a bit of a built up edge.
- Spread the filling out on the dough.
- Bake for 20 to 30 minutes, until edges are well browned.
- If you want to do what I did, grate a couple ounces of very sharp cheddar over the tart while still hot. (I will be just serving it on the side next time.)
- Chill thoroughly before serving.
