Gluten Free Banana Bread - Serious Comfort

After a two month break from teaching, it is the eve before I return to school.  I had hoped to post more recipes in the summer, but did not get around to writing down any new recipes or even taking pictures.  Perhaps I was simply enjoying the food and not thinking about writing a new blog post! I definitely enjoyed some good food this summer.  From the Paleo food trucks at the CrossFit Games to the fresh lobster in P.E.I., this summer did not fall short in the food department.  I feel very lucky to be able to afford to travel and eat great food in many different places!  This food was usually shared with family or friends, which made it all the more delicious.

I had some frozen bananas and decided to make my ultimate comfort food - banana bread.  After searching for recipes, I decided to combine almond flour and coconut flour to see what would happen.  I guess my reason for shying away from a totally almond flour recipe or a coconut flour based recipe was due to my lack of ingredients.  The coconut flour recipe called for 6 eggs - no complaint here about eating eggs (I eat them almost every day), but we did not have that many left.  I also did not have 3 cups of almond flour to make the other recipe I found.  So after some brief thinking, I made up my own recipe based on what I had.  Best part of making this bread was looking over at Michael and asking if I should put dark chocolate chips in it.  The answer was a quiet yes.

Banana Bread

1 cup almond flour
1/4 cup coconut flour
1/2 tsp. salt
1/2 tsp. baking soda
3 eggs
1 Tbsp. vanilla
1/4 cup coconut oil
1 Tbsp. unpasteurized honey
1 cup mashed banana
1/4 cup dark chocolate chips (optional)

Preheat oven to 350'C.  In a medium bowl, combine the almond and coconut flours with the salt and baking soda.  In a small mixing bowl, whisk together the eggs, vanilla, melted coconut oil, honey, and bananas.  Add the wet ingredients into the dry and fold to combine.  Line a bread pan with parchment paper and grease with butter or grapeseed oil.  Pour the batter into the pan.  Bake at 350'C for 40-45 minutes. Insert a toothpick into the middles - if it comes out dry, the bread is done. Let it cool completely before removing from the pan.
 

Black Bottom Cupcakes

A few Fridays ago, the Foods and Fashion teacher at my school made some black bottom cheesecake cupcakes for our get-together after school.  Of course I sat there wanting to try one, but knew the amount of sugar and white flour used would not sit well with my digestive system.  I asked her to see the recipe and knew I could make a gluten free version that would be equally delicious.  I know I am biased because I didn't actually taste her cupcakes, but for the sake of myself and anyone who tries these, I am sure you will be happy with the results. 

Gluten Free Black Bottom Cupcakes

Cream Cheese Topping

1/2 cup goat cheese
1/2 cup organic cream cheese
1 egg (whisked)
3 Tbsp. honey
1 Tbsp. vanilla

Blend the above ingredients together in a small bowl and set aside. *1 cup of cream cheese can be used if you do not like goat cheese.

Preheat oven to 350'C. Line one and a half muffin tins with parchment paper liners (18 total). 

Chocolate Batter (black bottom)

3 cups almond flour
1/4 cup cocoa powder
3/4 tsp baking soda
3/4 tsp salt
1/2 cup unpasteurized honey
1/2 apple sauce
3 large eggs
1 tbsp vanilla
1/2 dark chocolate chips

Combine/shift the dry ingredients (first four ingredients) in a large bowl.  Whisk the honey, apple sauce, eggs and vanilla in a small mixing bowl.  Pour the wet ingredients into the large bowl with the dry ingredients.  Using a hand mixer, mix the cake batter for about 1-2 minutes until thoroughly mixed.  Fold in chocolate chips. 

Place a large tablespoon of chocolate batter into the lined muffin tins.  Place two cherries (or a teaspoon of fruit only jam) into the middle of the batter.  Push down slightly to create a hole.  Spoon 1 teaspoon of the Cream Cheese topping on the top. 

Bake for 20-25 minutes until a toothpick inserted in the middle comes out dry. Let cool completely before serving.

Brad's Birthday Cake

I recently asked my grade 9 students to think about what they are passionate about.  I really emphasized the point that each one of us has something that makes us happy and (most likely) brings a sense of contentment to others.  I told them about how much I love baking and how no matter what I am making that I always enjoy creating something delicious.  I can't even begin to explain how proud I am when people comment on my baking -  this usually happens with a mouthful of something delicious, but nevertheless, it makes me happy.  I live for the moment when everyone takes that first bite and there is quiet around the room while they realized what they just put in their mouth.  Last Sunday, I made a birthday cake for my brother Brad.  It was to celebrate his 25th birthday, but also to acknowledge his completion of his first CrossFit workout earlier that morning.  I was proud of him and put everything I had to make that cake delicious. 

The combination of fluffy whipped cream and the dark chocolate ganache layer makes this a perfect choice for a special occasion.

Brad's Birthday Cake

3 cups almond flour
1/4 cup cocoa powder
3/4 tsp baking soda
3/4 tsp salt
1/2 cup unpasteurized honey
1/2 cup apple sauce
3 large eggs
1 tbsp vanilla
1/2 cup dark chocolate chips

Preheat oven to 350'C.  Place a circle of parchment paper in the bottom of a 9'' round springfoam cake pan.  Grease the paper and sides of the pan with grapeseed oil.

Combine/shift the dry ingredients (first four ingredients) in a large bowl.  Whisk the honey, apple sauce, eggs and vanilla in a small mixing bowl.  Pour the wet ingredients into the large bowl with the dry ingredients.  Using a hand mixer, mix the cake batter for about 1-2 minutes until thoroughly mixed.  Fold in chocolate chips.  Pour the batter into the prepared cake pan.

Bake for 35-40 minutes until a toothpick inserted in the middle comes out dry. Let cool completely. 

Ganache Filling

2 Green and Blacks 85%  dark chocolate bars chopped (or equivalent to 1 cup)
3/4 cup organic heavy cream
1/4 cup unpasteurized honey
1 tsp vanilla
pinch of salt

In a medium saucepan, bring cream to a boil.  Remove from heat immediately and stir in dark chocolate until fully melted.  The mixture will thicken slightly as you stir.  Add honey, vanilla and salt and stir.  Let it cool at room temperature for about 5 minutes.  Place in the fridge for up to 25 minutes until the mixture is thick - you should still be able to stir it with a spoon (a bit thicker than pudding consistency). 

Whip Cream Icing

1 1/2 cups organic whipping cream
1 tsp vanilla
1 tbsp unpasteurized honey

Using a hand mixer, whip the cream until firm peaks form.  Fold in the vanilla and honey.  Set aside for decorating.


Completing the Cake

Remove the cake from the pan and slice it in half horizontally.  Spread the ganache mixture over the bottom portion of the cake.  Place the top half gently on the ganache.  Complete the cake by spreading the whip cream on top and on the sides.  If your whip cream does not hold on the sides, you will have to whip it longer.  Sprinkle with grated dark chocolate.

Dark Chocolate Cranberry Biscotti

Christmas is over and I am very sad about that, but I am happy to still have quite a few days left of my Christmas holidays. Over the last few weeks I made pecan shortbread, gingerbread, pecan and raisin mini-muffins, chocolate macaroons, and dark chocolate truffles.  The highlight of my holiday baking was being given the responsibility, along with my cousin Courtney, to make dessert for Christmas day supper.  We made a Honey Ricotta cheesecake courtesy of Giada De Laurentiis recipe here and Elana's Dark Chocolate mousse recipe here.  Both were delicious and, best of all, I ensured they were gluten free.  I made some changes to both recipes to bring down the amount and kind of sweetener that was in them.  There were no complaints on Christmas day! 

I recently tried the biscotti recipe from The Cavewoman Cafe. While making the biscotti, I made some slight changes to their recipe.

Dark Chocolate Cranberry Biscotti 

1/4 cup honey
2 eggs
1 tbsp. vanilla
3 cups almond flour
1/4 tsp. salt
1 tsp. baking soda
1/2 chopped dark chocolate (I use Bernard Callebaut)
1/2 cup dried cranberries (or blueberries)

Preheat the oven to 325'F.  Line a baking pan with parchment paper.

In a large bowl, combine the dry ingredients - almond flour, salt and baking soda.  In a smaller bowl whisk together the eggs and vanilla. Pour the egg mixture into the dry ingredients.  Combine until all dry ingredients are blended in.  Fold in the dark chocolate and cranberries.

Sprinkle the parchment paper with about a tablespoon of almond flour (dusting).  Place the biscotti dough in the middle of the parchment paper and create a log. You can fold the parchment paper over the dough to avoid your hands sticking to the dough.  Your log should be about 12'' long.  Press down (flatten) the log so it is about 3/4'' thick.  Bake for 30 minutes.  Remove and let cool.  Once cool, gently slice the biscotti into slices.  Place the slices back on the tray and bake for 3 minutes, flip the slices onto the other side and bake for 3 more minutes.  Serve with goat's milk (Michael's favourite) or a nice cup of tea!

*Optional - melt some dark chocolate and drizzle over the top of the biscotti.

Christmas Baking - Honey Butter Tarts

For me, Christmas wouldn't be complete without an array the baking.  In the past, my mother would prepare trays and trays of delicious treats weeks before Christmas and freeze them until just the right time.  It was amazing how much baking she would do.  One of my favourites were the classic butter tart.  I have to say that the combination of flaky, buttery shell and sweet and yummy filling has left great memories for me.  I needed to work on adapting this classic to make it gluten-free. I knew that nothing could replace the flaky tart shell.  I wanted a gluten-free shell that was so delicious that no one would care that it wasn't the same as the traditional shell.  When Michael tried one, he immediately said that it reminded him of something his mom made in the past - how perfect that this new gluten- free treat tasted like something his mom had made for him.

Honey Butter Tarts
*makes about 36 mini tarts

Filling

1/4 cup organic unsalted butter

1/4 cup unpasteurized honey

1/4 cup coconut milk (or organic heavy cream)

1 tsp vanilla

2 eggs, beaten lightly

½ cup raisins (for later)

Directions

In a small pot melt butter over medium-low heat.  Add honey, coconut milk and vanilla.  Whisk together and continue to heat until the ingredients are combined. Remove from heat and allow mixture to cool until almost room temperature. Whisk in beaten eggs slowly.

Tart Shells (make while the filling is cooling)

Preheat oven to 350’F.  Line a mini-cupcake pan with mini paper-liners and spray lightly with grapeseed or almond oil.

1/2 cup flaked unsweetened organic coconut
1/2 cup chopped pecan pieces
1/4 cup almond flour
1/8 cup melted butter

Place all of the dry ingredients into a food processor and pulse until the mixture is fairly fine. Add in the butter and pulse several times in short bursts until the crumbs are moist.

Place a teaspoon of the crumbs in each mini-cup. Using your fingers (or a small spoon) gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.  Bake at 350’F for about 7 minutes. Place a few raisins in the bottom of each pecan tart shell. Pour butter mixture to top of paper liner (see picture below). Bake for 15 minutes or until filling is bubbling. Allow to cool until they are room temperature.  Place in the fridge until ready to serve.

*Note – The mixture may stick to regular paper liners – placing the tarts in the freezer and then removing the paper once frozen is a suggestion that helps with this. If you can find the Paper Chef mini parchment paper liners they work really well and should not stick at all. 

Summer Berry Coconut Crisp

I made this recipe for my family supper tonight.  My mom suggested something light, so I decided that a summer berry crisp would fit that request.  This time of year can change how we think and feel about food.  In the summer there is a wider selection of fruits and vegetables to choose from and buy at local Farmers' Markets (and grocery stores).  I tend to be less hungry throughout the summer and usually lean towards lighter meals (rarely followed by a dessert).  Sometimes a dessert during the summer can be as simple as some blueberries and heavy cream, which I used to eat with my grandmother in Saskatchewan in the summer. 

I adapted the following recipe from Alana's The Gluten-Free Almond Flour Cookbook.

Summer Berry Coconut Crisp

Preheat oven to 350'F.  Grease a 7"x11" baking pan with grapeseed oil or butter.

Filling
4 cups of frozen berries (I used Saskatoons and blueberries)
1/4 cup freshly squeezed lemon juice
2 tbsp arrowroot powder (thickens the mixture)

Place berries and lemon juice in the pan.  Sprinkle the berries with the arrowroot powder.  Gently toss together.  Bake for 40-50 until it is slightly thickened.

Topping
1 cup blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1 cup unsweetened shredded coconut
1 cup chopped pecans
1/2 cup melted (over low heat) coconut oil
1 tbsp vanilla
1/4 cup agave nectar or honey (optional)

Combine the dry ingredients in a medium bowl.  Melt the coconut oil in a sauce pan and whisk in the vanilla and agave.  Stir the wet and dry ingredients together to form a crumble.  Sprinkle the topping over the fruit. Bake for 20-25 minutes.  Topping will be slightly brown and the berry juices will be bubbly.

Let the crisp cool for 30 minutes and serve warm with organic whipped cream (optional). 

10 out of 10 Brownies

I love to share my baking knowing that it brings satisfaction to someone else.  I love to watch and wait for that moment when they look at me and, with a mouthful, try to mutter how good it tastes.

I recently went to visit my friend and brought her some Almond butter brownies.  After eating one, she asked, "How do you get them to be like this?"  I told her that I did not know what she meant.  She explained that usually brownies are dry or are really gooey, which makes them seem undercooked.  She was not sure how to get them perfect (like mine).  I did not have an answer for her, but maybe when I was making them I knew someone would love them.  Maybe that made them cook and taste like perfection?

Michael and I agree that this is the one recipe that is a '10 out of 10.'  This recipe comes from Elana Amsterdam's website http://www.elanaspantry.com/brownies/

Chocolate Chip Brownies

1 (16) ounce jar salted almond butter, smooth roasted
2 eggs
1 ¼ cups agave nectar (I use 3/4 cup of agave nectar or honey)
1 tablespoon vanilla extract
½ cup cacao powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate chips (I chop up Bernard Callebaut's dark chocolate)

1. In a large bowl, blend almond butter until smooth with a hand blender
2. Blend in eggs, then blend in agave and vanilla
3. Blend in cacao, salt and baking soda, then fold in chocolate chips
4. Grease a 9x13 inch baking dish
5. Pour batter into dish
6. Bake at 325°F for 35-40 minutes

Makes about 24 brownies