Gluten-free Dairy-free Chunky Apple Muffin Recipe

April 2nd, 2013 yum Posted in Bread, Dairy Free, Egg Free, Vegan Option, apple, corn free 12 Comments »


Our in-laws are visiting, and Kid Yum had the day off from preschool so I had an unusually leisurely morning that inspired me to bake up some treats for our visitors. I asked Kid Yum what sounded good to her— suggesting carrot muffins or banana muffins. She thought for a minute and declared, “Apple Muffins!” She does love apples, and since we had a big package of organic Fuji apples I thought that sounded like an excellent idea. It made me remember a sweet apple muffin streudel recipe I made some time ago, using dairy, but I wanted to make it dairy-free for my lactose-sensitive father-in-law. I also wanted to cut down on the sweetener considerably to make it a more sensible as a breakfast choice. I made two batches- one egg-free for a friend who recently got out of surgery, and one batch using eggs. The recipes turned out well, and I could tell they were a success when the DH gobbled not one but two in rapid succession. We’ll be making these again! One note: they are very delicate (a touch crumbly) when hot out of the oven but they firm up as they cool.

Another thing… You may have noticed how infrequent my posts have become. I’ve wanted to post, honestly, and I feel terrible for letting last month’s adopt-a-gluten-free-blogger event slide (post coming soon), but there have been a few things keeping me busy.

For one thing…

I’m pregnant! We’re expecting our second Baby Yum in August. The first trimester hit me hard, leaving me tired, nauseous, and uninspired by food. Thankfully once I got into the second trimester I’ve felt much more like myself, but I also feel the tick-tock of the clock and the necessity of finishing my dissertation. Basically while Kid Yum is at preschool I work on my dissertation work like crazy, and then when she gets home, I make dinner and we try to spend some quality family time together. We go to bed early, though, and household chores like laundry end up getting done at the end of the day, just when I used to habitually blog.

Actually… laundry is piled on the edge of the bed as I type this.. and I’ll have to fold it before we go to sleep. Ah life is so glamorous here at the House of Yum…

But, I do think of you guys and this blog, and I frequently type in new recipes that I intend to post, and write up recipe notes and take photos, especially of Kid Yum’s bentos. I just need to figure out how to work in blogging, being a mommy, writing a dissertation, and living life all at the same time.

And by the way… we found out late last month…. the new Baby Yum is a boy! We can’t wait to welcome him to our family. Don’t worry, we’ll introduce you guys too. You’ll just have to wait until August, along with us.

I shared this with the fabulous Simply Sugar and Gluten-free Slightly Indulgent Tuesday and Wellness Weekend.

Dairy-free Chunky Apple Muffins with walnut topping
Ingredients
Apple Pie Base:
1 tbsp. grapeseed oil
3 or small apples, peeled and sliced
2 tbsp raisins
1/4 tsp dried lemon peel (optional)
1/2 lemon, juiced
1 tsp. vanilla
heaped 1/2 tsp or more cinnamon

Muffin batter:
3/4 cup sorghum or brown rice flour
1/4 cup almond flour
1 cup tapioca starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg or Ener-g foods egg replacer egg
1/2 cup applesauce
1/4 to 1/3 cup honey, maple syrup or agave nectar
1/3 cup coconut cream from canned full fat coconut milk
1/3 cup coconut milk from above canned coconut milk
1/4 cup grapeseed oil

Topping:
1/4 cup walnuts
light sprinkle of brown sugar, date sugar or coconut sugar

Directions
Preheat oven to 375f. Place muffin tin liners in a muffin pan.

Heat a nonstick pan on medium and add your grapeseed oil. Just as it starts to brown, throw in your apples and raisins and sprinkle them with optional lemon peel. Let them begin to brown, and then turn and add lemon juice and vanilla. As the second side browns, add your cinnamon and turn one more time.

In a large bowl, combine all the dry ingredients for your muffin from sorghum flour to the nutmeg. Whisk together to combine.

Put your egg or ener-g egg in a small to medium bowl and whisk together. Add applesauce, honey or other liquid sweetener, coconut cream and coconut milk and oil together and whisk until combined. Make a well in the dry ingredients and pour your combined liquid ingredients into the well. Fold in your liquid ingredients to the dry ingredients.

Assemble your muffins by putting a small layer of batter in the muffin tin. Then put a layer of the apple pie filling over the batter. Cover it with a layer of batter. Place a few chopped walnuts on top of the muffins and sprinkle very lightly with brown sugar or other powdered natural sweetener.

Bake for 25-35 minutes or until muffins are a nice golden brown and separate easily from the muffin tin. Leave them in the muffin tin for a few minutes or separate muffins from the pan gently with a butter knife. Put on a wire rack to cool.

Notes
Very delicate muffin until it cools, at which point it becomes less prone to crumbling. Three glutenoids (two not accustomed to gluten-free eating) gobbled them up and pronounced them yummy.
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Gluten-free Dairy-free Egg-free Focaccia inspired by Amy’s Kitchen

March 6th, 2012 yum Posted in Amy's Kitchen, Bread, Breastfeeding for Allergic Baby Recipe, Brown Rice, Dairy Free, Egg Free, Soy Free, Sugar free, Sunflower seed, Vegan 16 Comments »


I have a little addiction. It is to the Amy’s Kitchen kid’s meal with the ziti pasta with the fake cheese and a little bit of broccoli and focaccia and the apple cobbler serving. I know, I know, I’m not a kid, but it is relatively low in calories and I just can’t get enough of it. They also just came out with a new kid’s meal with gluten-free rice mac and cheese, broccoli, and that same apple cobbler. However, those frozen kids meals are an expensive little vice for a graduate student mommy with a mortgage. I was thinking about it, and although I do love the pasta, the real draw for me is that little bread square tucked in between the pasta and the apple pie. I just love the faintly nutty, brown rice flavor of the stuff and the fluffiness of it when I rescue it from the microwave and let the rest of the meal cook.

I am thrilled by Toddler Yum’s new school, and it seems to be really good for her. She has friends, learns fun things and gets to try all sorts of new activities. She comes home literally singing, and little tidbits that she has learned leak out in between her toddler chatter. Last month she learned the days of the week in a cheery little song. Last night at the dinner table, she started belting out the months. She told me buenas noches with no prompting, out of the blue. It seems like a great environment and fit for my active little social bunny.

Unfortunately that great environment comes with a silicon valley price tag. We have her at half days, but it still gives our budget pause. Add on to that property taxes, graduate school fees, and utility bills and it ends up hurting a little bit. So, I have sworn off pricey convenience meals for a bit, and that includes those tasty Amy’s Kitchen meals. I decided that a tight budget was no reason to go without my focaccia! I peered at the back of the Amy’s kitchen box for ingredients, consulted with some favorite vegan cookbooks like Veganomicon: The Ultimate Vegan Cookbook, and started baking up a storm. I made two versions of this recipe, and this one was my favorite. It was not quite as fluffy as the Amy’s version, but it still was strangely addictive. It also passed the DH test, who said that it was yummy and gobbled it down without any resistance. I loved it plain, with earth balance margarine, and used in sandwiches with a baba ghanoush, avocado and lettuce filling. By the way, the avocado came from the tree in our backyard. I just love free avocados! And the lettuce came straight out of our winter garden. California living has its perks!

I may be fooling around with this recipe some more, but I love the flavor. Honestly, I’m a rice girl at heart. I just love the nuttiness of brown rice flour tempered by a little white rice. And the sunflower meal is a very good alternative to the ever-popular almond flour. It gives great flavor, a little punch of protein, and does some good things to the texture too. I think I’ll be using it in more of my recipes in the future. Hope you enjoy!

Dairy-free Egg-free Focaccia Bread
Ingredients
1/2 cup brown rice flour
1/2 cup white rice flour
1 cup tapioca starch flour
1/4 cup corn flour (can substitute millet flour, sorghum, or brown rice flour)
1/4 cup ground roasted unsalted sunflower seed meal (i made it in my spice grinder)
1/4 cup potato starch flour (can sub arrowroot or cornstarch)
1/4 cup cornstarch (can sub arrowroot or potato starch)
1 tsp. salt

3 tbsp. olive oil
1 tbsp agave/maple syrup/honey
1 1/4 cup warm water
1 tbsp. yeast

for topping:
your favorite dairy-free milk or olive oil
Bouquet garni or onion flakes/ caramelized onions
coarse salt

Directions
Line a square cake pan with parchment paper and baste sides with palm oil shortening or other preferred oil. Preheat oven to 375F.

Mix together dry ingredients in your kitchenaid mixer. Note on the sunflower seed meal- I cleaned my spice grinder by running a batch of white rice through it before I made the sunflower seed meal. You could also try using the small section of your food processor for grinding the meal.

Put your tablespoon of liquid sweetener (agave, maple syrup etc) in a small bowl. Add your warm water and your yeast. Combine gently and wait for it to foam. Add to your dry ingredients along with olive oil. Mix with the paddle for a few minutes, and then pour into your prepared pan. Baste top with a little olive oil or your favorite non-dairy plain milk. Sprinkle with bouquet garni herbs or onion topping.

Bake for 25 minutes or until a toothpick comes out clean.

Serve and enjoy!

Notes
Great for sandwiches when cut in half. Microwave individual servings for 10-15 seconds to refresh the next day.
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