Gluten Free Pumpkin Bread or Muffins

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Gluten Free Pumpkin Bread

Adapted from glutenfreepalate.com by My Little Blue Heron

This one’s a winner. It’s crazy easy to put together, and thanks to the addition of rolled oats, it has a soft and fine crumb . It's beautifully moist.

Bake loaves or muffins. Today, I made jumbo muffins. 

I use canned, organic pumpkin (don’t use pumpkin pie filling!) If you opt to use your own cooked pumpkin, be sure to go by weight, rather than volume. If it’s steamed, puree and drain.

The original recipe calls for avocado oil (which I just used in my coleslaw recipe and it ruined the coleslaw. Avocado oil is wonderful, but it’s a dominating and heavy oil, great for high heat, but not for coleslaw. Here, opt for Canola, Sunflower or Safflower oil.

Weighing your ingredients is best practice. Results will be consistent no matter what brand you use. GF flour brand? I love King Arthur Measure for Measure. Some people love Bob’s Red Mill. Use whatever brand you like best. But weigh it. This recipe should have a flour blend that has binder (xanthan or guar gum). All “measure for measure” blends do.

Any milk’ll do. You can put this together with a wire whisk, a hand mixer, or a stand mixer. I use a hand mixer.

You can use a ready-made “pumpkin pie spice”, but I prefer to blend my own. Here’s my “Sweet Spice Blend”… it’s a tweak on an Ayurvedic blend, so if you don’t like the cardamom, omit it. Whisk the spices together and put in a glass jar. Sprinkle on your oatmeal, yogurt and use as a spice for any recipe calling for a 'warm' spice blend .. like oatmeal cookies!

2 Tbsp. Ground ginger, 2 Tbsp. Ground cinnamon, 1/2 Tbsp. Ground cardamom, 1/2 tsp. Ground cloves, Nutmeg: freshly ground, to taste.

Pumpkin is great in the fall and winter, and some love it all year!

Wishes for a world overflowing with peace, love, justice and democracy in 2024,

Jane

Gluten Free Pumpkin Bread

Equipment: Loaf pan, lightly greased with oil or release spray or muffin tins, lightly greased or lined with baking cups. (Silicone’s okay). I like the “If you care” brand of paper liners. A large and medium mixing bowl, measuring cups, measuring spoons, spatula.

Ingredients:

• 1 c./240g pumpkin purée
• 2 eggs, size large, room temperature
• 1/3 cup flavorless oil (see above)
• 1/3 cup almond milk (or any milk)
• 1 1/4 c./150g cup for cup (measure 4 measure) GF flour blend (King Arthur is great!)
• 1/2 c./50g GF rolled oats (you can sprinkle more on top for a cute finish .. see photo!)
• 3/4 c./150g granulated white sugar
• 1/2 tsp./3 g baking soda
• 1/2 tsp./2 g baking powder (make sure it’s fresh!)
• 1/2 tsp./2g salt 
• 1/2 tsp. Ground cinnamon
• 1/2 tsp. “Sweet Spice Blend” (see above) OR pumpkin pie spice

Procedure:

• Preheat oven to 350º F (180º C) 
• Prepare baking pans (see above “equipment”)
• Large mixing bowl (or if using a stand mixer, its bowl, fill with all wet ingredients (first four on the list)
• Medium mixing bowl: measure all following dry ingredients (including sugar and spices) and whisk together to combine well. Set aside.
• Blend wet ingredients until well combined, smooth and creamy.
• Dump in the combined dry ingredients and mix well until incorporated.
• Fill loaf pan or muffin tins and bake on rack in middle of preheated oven, length of time is dependent on vessel, for 25 - 45 minutes. A toothpick inserted in center should come out clean, with perhaps a few crumbs clinging. No wet stuff!
• Remove from oven and when loaf is cool enough to release, remove gently and let cool completely before serving. Wrapped well, this will keep for a few days in the fridge. Loaf always freezes beautifully.

Gluten Free Honey Cake

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Gluten Free Honey Cake

Adapted from Levana Cooks by My Little Blue Heron

Levana’s recipe offered a “gluten free option” using a simple cup substitution. I opted for a comparable flour weight substitution because GF flour (unless you’re using cup for cup) baking can be very heavy. So, if you don’t have one (sigh), please get a kitchen scale. They’re so inexpensive. Here’s one. (If you use cup for cup, omit the xanthan gum and measure 3 cups. But I can’t vouch for the outcome.) I used a GF flour blend from a boutique mill called Anson Mills. I adore and regularly use King Arthur GF Flour. You should use the blend you like the most. 

I tweaked the spice profile with one closer to my old recipe, and changed the procedure to one that for me, works more efficiently. My food processor is accumulating dust, and her recipe uses one. I prefer using my Vitamix and a manual whisk.

Please make sure you prepare pans with enough release/oil. I did some battle releasing my mini bundts, Loaves release with ease. They are beautiful, fill the apartment with gorgeous spice aroma, and this recipe will feed at least 12-16 people. Or, freeze and take some out when you want a slice with your tea or coffee or glass of oat milk. 

Here’s to a lovely change of season, a snap in the air, and to cool justice.

Peace and Love,

Jane

Gluten Free Honey Cake

Ingredients:

• 360 g. GF flour blend of choice (see above for some recommendations)
• 1 tsp. (3 g.) xanthan gum
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. each cinnamon
• 3/4 tsp. ground cloves
• 1/2 tsp. ground ginger
• 3/4 tsp. freshly grated nutmeg 

• 1 c. flavorless oil
• 2/3 c. brown sugar 1 cup honey
• 1 cup orange marmalade (Bon Maman at room temp. is perfect)
• 4 eggs, size large, room temp.
• 3/4 cup strong coffee, room temp.
• 3 tablespoons rum or brandy

Equipment:

Original recipe calls for 11x14 pan (!), loaf pans (2 large or various small), mini bundt, muffin pans (lined and release sprayed)

Procedure:

• Preheat oven to 350˚ F and prepare pans with release spray (even if they’re non-stick).
• Weighing your flour and xanthan gum, in a large mixing bowl, add the remaining dry ingredients to the bowl. Whisk together and set aside.  
• Place the next six ingredients (the oil through brandy) in the container of a power blender (a Vitamix is what I use.) If you don’t have one, you can use a food processor. Process, pulsing, until well combined.
• Making a small well, pour the wet ingredients into the center of the dry ingredients, and whisk the dry mixture into the wet as you turn the bowl slowly, fully incorporated the wet and dry to achieve a smooth batter. 
• Pour the batter into prepared pans. Smaller loaves and muffins will bake faster - within 30-40 minutes. Larger loaves, longer. When the product has a beautiful and darkened color and a toothpick inserted into the center of the cake comes out clean, your honey cake is ready to be removed from the oven. Let sit for about 5 minutes and then release carefully. The warm crumb is tender. Cool on rack. 
• Serve warm, room temperature, or wrap well and keep in fridge. 

Chocolate Puffed Buckwheat Cereal

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Chocolate Puffed Buckwheat Cereal

Gluten Free, Dairy Free and Vegan

Adapted from nourisheveryday.com by My Little Blue Heron Kitchen

Here's an updated recipe for this great breakfast cereal. 

Reminiscent of Cocoa Puffs, but sans gluten, sugar or chemicals, this recipe is a healthy breakfast champion.

Most of the ingredients can be found from a gold mine website called OliveNation. I think you will find the site a fantastic resource. Puffed buckwheat isn’t an easy find, and OliveNation has it. It used to be available on Amazon, and you can buy it at Kalustyan’s in NYC (a great shop, but pricey), but you can count on this site for these puffs and a whole lot more. 

Unlike puffed rice, puffed buckwheat isn’t crisp. It’s puffy and a bit chewy, and texturally can be a little challenging. But it actually tastes like buckwheat (which is pretty cool.) This recipe crisps it up and makes it totally fun, chocolatey, delicious and not too sweet! You can try to make this with puffed rice, corn, millet or sorghum. 

Head over to olivenation.com, where you’ll find not only every ingredient you’ll need for this recipe, but other organic puffed grains, remarkable and unusual extracts and flavorings (I added cappuccino flavoring to my coffee this morning, and brown sugar flavoring to my fruit and cottage cheese!), sugars of all types, ground flours, grains, nuts, oils, vanilla beans, paste, extracts, flavorings and ground vanilla, baking staples, candies, unusual and hard to find items like verjus du perigord, dried mushrooms .. etc. etc. etc.! (I’m not getting anything from them, seriously, I’m just jazzed about their stuff.)

This fun recipe is a snap to make. It comes together in a few minutes, and stored in an airtight jar, it’ll last for at least a month (if you don’t devour it before.) It’s easy to make and simple enough to make with young children. Delicious on its own, combine it with other cereals, sprinkle it on yogurt, cottage cheese or even use it as a topping on ice cream! 

When I can use it, I opt for ground vanilla rather than vanilla extract. If you use pure ground vanilla, use half the amount you’d use when adding extract. I love OliveNation’s organic chocolate extract. I added it to this recipe for a richer chocolate flavor.

The combination of cacao and carob can be played with. If you don’t have carob or cacao, use cocoa powder. I love carob because it’s naturally sweet (and chocolate’s naturally bitter.) Carob is from an evergreen tree indigenous to the Middle East and the Mediterranean. A real perk is that it doesn’t trigger headaches. When I use cocoa, I use Valrhona from France. I think it’s the best, but that’s just my opinion.

Keep an eye on your puffs. Take care not to over-bake the your puffs or they’ll get bitter. When the baking is completed, the finished cereal won’t be crispy. Don’t worry: it’ll crisp up as it cools.

Due to its saturated fat content, I’ve moved away from coconut oil. Of course, you can stick with it. If you do, I recommend ‘refined’ coconut oil (you can find organic refined coconut oil.) It’s flavorless and it won’t scream COCONUT! I opt for flavorless oil like canola, or in this last batch, I combined canola oil and hazelnut oil. I love how hazelnut marries with chocolate. So chic!

Maple syrup or honey are great options for sweeteners. I’m not vegan, but I prefer maple syrup. 

If you’re of un certain age, like me, you might remember that cute commercial, “I want my cocoa puffs”.  Today, “I want my BUCKWHEAT puffs!”

Sending puff-peace, and love,

Jane

Chocolate Puffed Buckwheat

Equipment: Bowls, microwave proof measuring cup or small saucepan, two baking sheets, parchment paper

Ingredients:

7 cups puffed buckwheat

1 Tbsp. cacao or cocoa powder (dutch process, like Valrhona, Guittard, Droste’s)

2 Tbsp. carob powder

4 Tbsp. coconut or tasteless or nut oil 

     (Use refined coconut oil or the taste of coconut will dominate.)

4 Tbsp. Maple syrup or honey (raw, local and organic is great) 

2 tsp. vanilla extract OR 1 tsp. pure ground vanilla bean

     OR split the extract as such: 1 tsp chocolate extract (organic preferred) and 1 tsp vanilla extract or 1/2 tsp.       

     ground vanilla

Procedure:

Preheat oven to 325º F.

Line 2 baking sheets with parchment paper

In a large bowl, measure puffed buckwheat. Add the carob, cacao/cocoa, and if using, the ground vanilla. Whisk together to combine.

In a small saucepan, heat together the oil(s), syrup or honey, and extract(s) until warm.

Pour the warmed liquid over the dry ingredients and with a large spoon, stir until combined and well-coated. A Danish whisk is a perfect tool for this recipe. 

Divide mixture between the two baking sheets and bake for approximately 20 minutes, rotating the sheets, top to bottom and back to front and flipping the cereal very gently with a large spatula about half way through the bake.

Remove trays from oven and leave on sheets until completely cooled. The cereal will harden and crisp. 

Store in an airtight container (I like glass.) Will keep for about a month.