The Sunday Recipe: Spiced Applesauce Oatmeal Muffins

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

  1. Preheat the oven to 350F.
  2. Spray two 6 cup muffin tins with cooking spray, or grease.
  3. Whisk the wet ingredients together in another bowl. (There are a lot of wet ingredients, go with a big bowl.)
  4. Add the processed oats or oat flour and let sit for 10 minutes.
  5. Meanwhile, whisk the dry ingredients together in a large mixing bowl.
  6. Add the wet ingredients to the dry and whisk until just combined.
  7. 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.
  8. Allow to cool in the pan for 10 minutes.

The Sunday Recipe: Apple and Cheddar Cookie 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

  1. Cream butter, sugar, and cream cheese.
  2. Add vanilla and egg yolk, blend.
  3. Measure flours and combine before adding to mixer.
  4. Mix until combined and chill dough for a couple hours.
  5. In the meantime, peel and grate the apples
  6. Mix maple syrup, cinnamon and nutmeg, and butter.
  7. Bring filling ingredients to a gentle boil.
  8. Turn down to simmer and stir occasionally for 15 minutes.
  9. Stir in the tapioca paste and continue stirring for about half a minute, until thickened.
  10. Set aside to cool.
  11. When the dough is well chilled, preheat oven to 350.
  12. Press the dough into a tart pan or roll out on a jelly roll pan, leaving a bit of a built up edge.
  13. Spread the filling out on the dough.
  14. Bake for 20 to 30 minutes, until edges are well browned.
  15. 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.)
  16. Chill thoroughly before serving.

The Sunday Recipe: Speedy Tiramisu Mousse

Speedy Tiramisu Mousse

This was adapted from an old South Beach recipe, but I don’t like to use artificial sweeteners much and I ramped up the espresso powder, as well as adding some almond extract for that liqueur flavoring. It makes a great, high protein dessert to follow a salad or other summer meal. The ricotta does give it a slightly grainy texture but it is not off putting, in my opinion.

Ingredients

  • 2 teaspoons instant espresso or coffee powder (decaf works fine)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 teaspoons cocoa powder (Ghiradelli is my favorite brand.)
  • 2 tablespoons maple syrup
  • 1 15-ounce container ricotta (full fat preferred)
  • Mini chocolate chips to top (optional)

Directions

  1. Measure the espresso powder into a small dish.
  2. Add the extracts and stir to dissolve.
  3. Add the cocoa powder and maple syrup, stir again.
  4. Add the powder/extract/syrup combo to the ricotta and mix thoroughly.
  5. Chill until ready to serve.

The Sunday Recipe: Fresh Cherry Clafoutis

Fresh Cherry Clafoutis

I wanted to offer a recipe that used fruit at its peak right now. Unfortunately, the bag I got at the store was so “at its peak” that there were mushed cherries in the center and it was leaking juice by the time I got it home. I picked through them, cleaned the cherries with vinegar water, and there was more than enough to make the clafoutis.

Fresh Cherry Clafoutis

Ingredients

  • 2 cups sweet cherries, pitted and sliced in half
  • 4 large eggs
  • 1 can full fat coconut milk
  • ¼ cup maple syrup
  • ¼ cup almond flour (or flour of your choice)
  • 2 tablespoons coconut oil or unsalted butter
  • 1 teaspoon tapioca or cornstarch
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Directions

  1. Preheat oven to 375.
  2. Clean, pit, and slice cherries in half.
  3. Place butter in a glass dish and microwave to melt then spread.
  4. Pour the cherries into the buttered pie plate and spread out.
  5. Whisk or blend the remaining ingredients until smooth.
  6. Pour over cherries.
  7. Back at 375 for 40 minutes.
  8. Cool and chill for 4 hours or overnight.
  9. Enjoy!

The Sunday Recipe: Blueberry Lemon Cheesecake Bars

There is something about this time of year that turns my mind to cooking with lemon and blueberries. It’s perfect because the blueberries are just coming on and can be used while they are fresh and firm instead of defrosted with their juice oozing out. Some recipes are just better with fresh blueberries.

I thought of making my lemon bars then I saw a recipe for lemon blueberry bars and that sounded incredible, but the crust used a sugar cookie mix and the filling was a custard with only lemon zest for flavoring. So I came up with this recipe, combining a crust from my favorite lemon bars with the cheesecake filling I perfected, to my taste, last year. I hope you give it a try and I hope you enjoy it. #glutenfree #refinedsugarfree

Blueberry Lemon Cheesecake Bars

Ingredients

Crust

  • 1 ½ cups almond flour (About 160 grams)
  • 2 tablespoons maple syrup
  • 2 tablespoons melted butter
  • ¼ teaspoon sea salt

Filling

  • 1 ½ cups, washed and dried blueberries
  • 1 8-ounce block cream cheese
  • 1 large egg
  • ¼ cup maple syrup
  • 1 tablespoon sour cream
  • 3 tablespoons lemon juice
  • 1 teaspoon tapioca or cornstarch

Directions

  1. Get out ingredients for the filling and allow to come to room temp. I often get them out before lunch then make the recipe after lunch. Alternatively, it will work to warm the cream cheese and maple syrup on low in the microwave for a minute or two. To warm the egg, place it in hot tap water for just ten minutes.
  2. Preheat oven to 350 degrees and prepare an 8 by 8 pan with cooking spray, butter, or oil, and line with parchment paper. (Wax paper also works.)
  3. Combine the crust ingredients and press into the prepared pan with your fingers, using the edge of your hand or a finger to press the crust up the side just a little.
  4. Bake for 12 minutes.
  5. While the crust is baking, combine all the ingredients for the filling, except the blueberries and tapioca flour, in a mixing bowl and whisk or use a mixer to beat until just smooth.
  6. Beat in the tapioca flour and set aside to rest.
  7. Remove the crust from the oven when it is ready and turn the temperature down to 300 degrees.
  8. Place the washed and dried blueberries into the bottom of the crust in a single layer. (I rolled the blueberries in my fingers a little as I chose them to make sure they were reasonably firm.)
  9. Pour the filling slowly over the blueberries, moving the bowl around to cover the blueberries without forcing them to move too much.
  10. Bake at 300 degrees for 30 minutes.
  11. Without opening the oven, turn the heat off and leave in the oven for another 30 minutes to finish baking.
  12. Remove from oven and allow to cool on the counter for an hour.
  13. Cool in the refrigerator for at least 4 hours and preferably overnight.
  14. Enjoy!

The Sunday Recipe: Apple Cinnamon Oatmeal Muffins #glutenfree

Cinnamon Apple Oatmeal Muffins #glutenfree

I’d been craving cinnamon apple oatmeal one day but didn’t have a chance to get any so that weekend, when I decided to make oatmeal muffins, I thought, why not? I peeled then grated up a granny smith apple, added a teaspoon of cinnamon, and we had cinnamon apple oatmeal muffins. My daughter turned her nose up at them, but my husband and I enjoyed them thoroughly, and for a few days.

Ingredients

  • 1 cup rolled oats (quick or old fashioned)
  • 1 cup buttermilk
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/3 cup light tasting olive oil
  • ¾ cup white rice flour (120 grams)
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 apple, peeled and grated

Directions

  1. Preheat oven 400 degrees and spray or grease a 12 muffin tin.
  2. Place 1 tablespoon of lemon juice or vinegar in a measuring cup then fill to the one cup mark with milk. Allow to sit for 10 minutes. (This is a substitute for 1 cup buttermilk.)
  3. Combine oats and buttermilk. Allow to sit for 10 minutes.
  4. In a measuring bowl, whisk eggs.
  5. Add maple syrup.
  6. Mix in light olive oil.
  7. Add white rice flour, tapioca flour, baking powder, baking soda, cinnamon, and salt.
  8. Peel and grate apple then add to batter immediately.
  9. Divvy up into a 12-muffin pan.
  10. Bake at 400 degrees for 20 to 25 minutes.
  11. Allow to rest for 5 to 10 minutes before running a thin knife around edge to lift out.
  12. Enjoy!

Cheesecake Brownies (gluten free)

Cheesecake Brownies

I was going to swirl brownies but it ended up being simple layers, still delicious. Fudgy brownie layer with cheesecake on top. What could be better? This makes 9 decadent little squares. They may look small but they are rich and satisfying. We served them to my mother-in-law for her birthday and she was very pleased.

Ingredients

Brownie Batter

  • 1 stick of unsalted butter
  • 3 tablespoons light tasting olive oil
  • ¾ cup maple syrup
  • 2 eggs
  • 9 tablespoons cocoa powder
  • ½ teaspoon vanilla extract
  • ½ cup coconut flour

Cheesecake Batter

  • 8 oz, cream cheese
  • 1/4 cup maple syrup
  • One large egg, beaten
  • ¼ teaspoon vanilla extract

Directions

  1. Preheat the oven to 350.
  2. Prepare an 8 by 8 baking pan with cooking spray or butter.
  3. Cut the butter into tablespoon cubes in a medium plastic or glass mixing bowl, and melt in the microwave on 50% power for about 1 ½ to 2 minutes.
  4. Stir in the olive oil.
  5. Whisk the maple syrup into the butter.
  6. Add the eggs and beat.
  7. Gently stir the cocoa powder into until dissolved.
  8. Add the vanilla.
  9. Sift and stir in the coconut flour until just mixed.
  10. Pour into the prepared pan.
  11. In another glass or plastic mixing bowl, cut the cream cheese into tablespoon chunks.
  12. Pour the maple syrup over the cream cheese.
  13. Soften in the microwave on 50% power for 1 ½ to 2 minutes.
  14. Use a large whisk or spoon to beat the cream cheese and maple syrup smooth.
  15. Add the vanilla and egg.
  16. Pour over the brownie batter.
  17. Bake for 35 minutes.
  18. Allow to cool at least 1 hour.
  19. These are good warm, but even better fully chilled.

The Sunday Recipe: Chocolate Coconut Cake

Chocolate Coconut Cake

Ingredients

  • ¾ cup maple syrup
  • ¾ cup plus 2 tablespoons coconut flour (105 grams)
  • 6 tablespoons or 30 grams cocoa powder (I used Hershey’s)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs (I used 1 jumbo and 1 small from our hens)
  • ½ cup coconut milk (I used full fat but the fat had congealed and I didn’t blend it so it would be the equivalent of light, I imagine)
  • ¼ cup coconut oil, in it’s liquid state
  • 1 teaspoon vanilla extract
  • ½ cup boiling coffee (Hot water works fine too.)

Directions

  1. Preheat the oven to 350 degrees and prep a 9 by 9 baking pan. (I prefer a glass dish.)
  2. When working with coconut, it seems to be particularly important to make sure everything is warmed up to room temp. This is easy enough to do with the aid of a little tap water and the microwave. Put the eggs in hot tap water for just 10 minutes. Warm the coconut oil on 30% power for 2 minutes. If you keep your maple syrup in the fridge, as we do, you can also warm that on 30% power for 2 minutes.
  3. Sift together the coconut flour, cocoa powder, baking powder, baking soda, and salt.
  4. Whisk the eggs in a bowl.
  5. Beat in the coconut milk.
  6. Mix in the maple syrup.
  7. Mix in the coconut oil.
  8. Add the vanilla extract.
  9. Mix in the dry ingredients. (This will get very thick, very quickly.)
  10. Stir in the hot coffee or water.
  11. Pour into the prepared baking pan.
  12. Bake for 30 minutes or until a sharp knife or tooth pick inserted in the center comes out clean.
  13. Cool and enjoy. (Some whipped coconut cream is perfect with this.)

The Sunday Recipe: Vanilla Coconut Milk Ice Cream

Vanilla Coconut Milk Ice Cream

Last summer I made coconut milk ice cream but the recipe called for using raw eggs. Well, my daughter and I both got very sick with what seemed like Salmonella poisoning. I decided to try again but follow the directions for a cooked custard vanilla ice cream.

Ingredients

  • 2 cans coconut milk
  • 4 egg yolks
  • ½ cup maple syrup
  • 4 teaspoons vanilla extract
  • 1/8 teaspoon salt

Directions

  1. In a medium saucepan, on medium heat, stir the coconut milk gently but continuously until all solids have dissolved and the mixture is steaming, but not boiling.
  2. Remove from heat and set aside.
  3. Separate the eggs and refrigerate the egg whites for another recipe.
  4. Whisk or stir the egg yolks and maple syrup together.
  5. Drizzle the warm coconut milk into the egg yolk and maple mixture while stirring vigorously to temper the eggs.
  6. Return the mixture to the saucepan and heat over medium heat, stirring continuously, until steaming.
  7. Continue to heat for another five minutes, stirring to prevent scorching on the bottom. (If you start to seeing boiling, remove from heat immediately.)
  8. (If you have a candy thermometer, you can check to make sure the mixture reaches 160, but if you keep stirring for five minutes after it starts to steam, you’re pretty safe.)
  9. Remove from heat and mix in the vanilla and salt.
  10. Cool then refrigerate for about 8 hours.
  11. Freeze according to ice cream freezer directions or place into a shallow dish and into the freezer for several hours, stirring once an hour until it firms up.
  12. I found two containers from take out food worked pretty well for this and were easy to scoop out of when the ice cream was frozen.

The Sunday Recipe: Peach Cobbler with Coconut Flour

Peach Cobbler with Coconut Flour

This is a nice simple cobbler based on an apple dutch baby. I found the coconut flour created more of a cobbler that stayed on top, and we’ve been eating it that way ever since. If you don’t have a cookie scoop, just use a spoon. I used one jar of Dole peach slices in juice, drained, for the peaches, but frozen or fresh should work just as well. I have just laid them out in the pan, but this time I tried dicing them for ease of serving. I don’t think it made a big difference, to be honest.

Ingredients

  • 2 ½ cups of peaches, diced
  • 2 tablespoons of unsalted butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon (optional)
  • 4 eggs
  • 1 cup of milk
  • 1/2 teaspoon of salt
  • 1 cup coconut flour

Directions

  1. Preheat the oven to 375 degrees.
  2. Spray or grease a deep-dish pie plate or a 9 by 9 deep casserole.
  3. Melt the butter in the dish in the microwave then tilt the dish around to cover the bottom of the dish and up the sides with butter.
  4. Dump the peaches into the prepared dish.
  5. Drizzle with 2 tablespoons of maple syrup. (You can use honey or even sugar if you prefer.)
  6. Sprinkle generously with cinnamon.
  7. In a large bowl, whisk the eggs.
  8. Add in the milk.
  9. Sieve the coconut flour with the salt, to remove any lumps.
  10. Stir the flour and salt into the milk and eggs, working quickly as it will thicken very fast.
  11. Drop by spoon or cookie scoop onto the peaches.
  12. Flatten a little.
  13. Bake for 30 minutes.
  14. Allow to cool before serving with whipped cream or vanilla ice cream, if desired.

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