Gluten Free Baked Goods: Cranberry Muffin Recipe and Cranberry Pecan Coffee Cake Recipe

November 18th, 2008 yum Posted in Baked Goods, Cranberries, Dessert, coffee cake 12 Comments »

I love the fall and winter season, and one of the first signs that it has arrived is when fresh cranberries appear in the supermarket. For the longest time, I could never figure out what to do with them. Then I stumbled on some recipes for homemade cranberry sauce, and realized that I could do way better than the Ocean Spray jelled cranberry sauce sold in the store. I started making homemade cranberry sauce for our Thanksgiving dinners, and loved cranberries simmered into a sweet, jammy sauce. It was fun to add different flavor elements and see what happened to the sauce. But it wasn’t until I attended a gluten-free potluck and had a gluten-free cranberry pie/crumble that I realized how delicious cranberries could be in baked goods. That’s why this season when I found that special first bag of cranberries at Trader Joe’s, I immediately decided to try to come up with a killer cranberry muffin using fresh, rather than dried, cranberries. My first effort was way too healthy- I tried converting a recipe to be both gluten-free and vegan recipe with severely reduced oil and sugar- and I didn’t like them at all. The next time, I decided to go for flavor and texture, taking inspiration from a southern-style recipe for cranberry muffins. The recipe I converted was quite big, and I only had one muffin tin, so I decided to bake half of it as muffins and half as a cranberry coffee cake, sprinkling it with brown sugar and chopped pecans just for fun. It occurs to me you could do this to the muffins as well, to make them even more decadent, but I like having the option of a healthier muffin as well as the option of yummy, sweet cranberry coffee cake. I loved the texture of the muffin crust- it was almost like cornbread, sans corn. The cake had the same lovely texture with the added bonus of caramelized pecans. Mmmm, I think I’m really on to something with this whole cranberry baked good thing… So the next time you can’t decide between making muffins or cake- and have a lovely bag of fresh cranberries in your fridge, just make both! Enjoy!

Gluten Free Cranberry Muffin Recipe with Cranberry Pecan Coffee Cake Recipe
1 1/2 cups fresh cranberries
1/4 cup brown sugar
1 cup white rice flour blend (such as Bette Hagman’s gourmet mix containing tapioca starch)
1 cup brown rice flour
1/2 cup sweet rice flour
1/2 cup garfava bean flour
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup yogurt
2 eggs, lightly beaten
1 cup milk

For cake variation:
1/8 cup brown sugar or more to taste
1 cup chopped pecans

Combine cranberries and 1/4 cup brown sugar in a small bowl and reserve. Combine dry ingredients including sugar, baking powder and salt in a large bowl. Cut in butter or margarine into the dry ingredients until the texture becomes slightly crumbly. Then combine your eggs, milk, and yogurt in a bowl and whisk together. Pour the liquid ingredients into the dry crumble and gently stir together. Fold in your cranberry-sugar mixture.

For muffins, pour into 2 muffin tins sprayed with nonstick cooking spray and bake for 20-25 minutes.

For cranberry cake variation, combine your brown sugar and pecans in a small bowl. Spray up to two square 8 in. cake pans with nonstick cooking spray. If you like, you can like the cake pan with wax paper Pour your batter into the cake pan. Sprinkle the top with your brown sugar and pecans and bake for 25-30 minutes.

You can use half the batter for a batch of muffins and half the batter for a cranberry coffee cake!

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Gluten Free Desserts: Low-Sugar Low-fat Chebe Cranberry Apple Turnover Recipe

October 29th, 2007 yum Posted in Blog Event, Chebe, Cranberries, Dessert, apple, low-sugar 10 Comments »

cranberrygallette.jpgAs I mentioned before, I’ve never done all that much with cranberries. Juice, cranberry sauce, and, well, a few fresh ones on a dare has pretty much been the most of my experience. But this season, somehow those ruby red sour little gems are calling to me, and I’ve been inspired to combine them with new and different things like never before. I blame Vic and Hallie a lot for this latest inspiration- who knew cranberry “pie” would be so yummy? And then there are blog events for cranberries, with such beautiful images of the fruit that I can’t help but be inspired. What’s a girl to do except… well… make more yummy gluten-free cranberry creations?!! I was inspired by my previous recipe for Chebe apple turnover, my recent interest in cranberries, and By the Bay’s healthy pies to make a very healthy, tangy but yet still dessert-like Chebe Gluten Free apple-cranberry turnover. And, here’s the result. And look how healthy it is! I don’t even feel guilty about eating this tart little treat for breakfast, with only 1 tbsp. of refined sugar and two tablespoons of margarine in the whole thing!

Don’t forget to try Ginger Lemon Girl’s Gluten-Free Cranberry Apple Muffin Recipe
or my Gluten-Free Cranberry Pie recipe, courtesy of Vic and Hallie

Garten-Koch-Event: CranberriesI couldn’t resist entering this in the Garden-Cook-Event: Cranberries. And now, I think I’ll go make some cranberry cake…

Chebe Cranberry Apple Turnover Recipe
1 pkg. Chebe Cinnamon Mix
2 tbsp margarine
3 tbsp. applesauce
3 tbsp milk or soy milk
1 egg

2 small apples -peeled, cored and diced
1/2 cup fresh cranberries (heaping)
2 tablespoons margarine or butter
1 tbsp. brown sugar
1 tbsp. agave nectar
add spices: cinnamon,cloves, allspice, ginger, nutmeg to taste OR use apple pie seasoning (or pumpkin pie mix)
1/2 tsp nutmeg
1 tsp vanilla
enough cornstarch slurry (equal water to cornstarch, premixed) to make desired thickness.

1 egg, mixed, for egg wash optional
sugar (optional)

Combine dough ingredients in a bowl and knead until you have a firm ball of dough. Reserve.

Melt butter or margarine in cast iron pan and toss apple pieces into pan and saute for one or two minutes. Add your cranberries, and stir. Add seasonings, brown sugar and agave and heat for two more minutes, stirring occasionally. Add vanilla. Mix cornstarch and water together completely and then add to pan. Let thicken and remove from pan.

Preheat oven to 375 degrees.

Take half of chebe dough and roll out between a gallon size cut open ziploc bag with the sides cut out or one large piece of wax paper, folded over so you are rolling on the wax paper and not the bare dough. Cut out squares of dough and put filling on one side of the dough. Fold over dough to cover filling and make a triangle. Use fork to crimp edges together. If you want cut one larger piece of dough into a circle, place filling, and fold edges of dough over to create a galette. Don’t cover all of the filling for the galette.

Spray cookie sheet with butter flavored cooking spray and place turnovers on the sheet. Baste them with egg wash and sprinkle lightly with sugar if desired. Cut air holes into the tops of the turnovers. Bake for 25-30 minutes or until golden brown.

You can add more sugar if desired. DH enjoyed them but he would have liked more sugar with his cranberries. I like my cranberries naturally tart, and thought they were sweetened enough by the sugar, agave, and apples. When I pressed him on this issue, though, he said he would give them a nine. “But you said they were too tart,” I protested. “They were still yummy,” he replied defiantly. There you have it. I guess they were a nine for BOTH of us. ;)

If you have any extra dough, you can make pop tarts by filling squares with jam and pressing the dough over to cover. I made Gluten Free Pumpkin butter mini pop tarts- cool, huh?

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