Tag Archives: gluten free

Try It Out Tuesdays: Peanut Butter Banana Muffins

Hello everyone!

So it is Tuesday today. I went the whole day thinking it was Monday. We had a long weekend and my brain got screwed up. It wasn’t until my sister texted me to tell me she wasn’t watching Dance Moms and to please e-mail her a summary of the episode that I realized it was Tuesday. I feel like I have missed a whole day!!!

So I did some baking! Because really, that’s what you do when you realize you’ve been living in the past…kinda…

pecans

I hate chopping down pecans and any type of nuts. I find it is a lot easier to just use my mortar and pestle to get them into tiny pieces.

I started wanting to make banana bread, but I wanted it to be healthy and nutritious. We have gotten a lot of snow and there’s just no time to make a full nutritious breakfast and still manage to leave at a decent time and arrive to work on time. So I started emptying out my cupboards…and mixing stuff together…finally I decided it would be more sensible to use my muffin tin because muffins are easier to eat on-the-go, plus there’s no cutting involved!

banana peanut butter muffin 1

Makes 12 muffins

  • 1 cup spelt flour
  • 1/4 cup quinoa flour
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 3 medium ripe bananas (about 1 1/2 cup mashed bananas)
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 2 tbsp non-dairy butter
  • 2 tbsp peanut butter*
  • 2 tbsp vanilla soy milk
  • 1 tsp vanilla extract
  • handful of pecans (about 1/4 cup chopped)
  • pinch of salt

*I used Kraft All Natural Smooth Peanut Butter, I haven’t tried it with regular peanut butter, but I think the taste might still be the same.

  1. Preheat oven to 350F and prepare/grease muffin tin pan.
  2. In a large bowl, mix the sugar, baking powder, baking soda and salt. Add mashed bananas and mix well.
  3. Add in milk, peanut butter, and butter a spoonful at a time. Make sure to whisk so everything gets incorporated. Add vanilla extract.
  4. Add in quinoa flour and mix. Then add spelt flour slowly and mix well. Finally add oats and pecans.
  5. Scoop out batter into prepared muffin tin.
  6. Bake at 350F for 18-22 minutes or until toothpick inserted in the middle comes out clean.

I tried one and it was yummy! I will have one for breakfast tomorrow and hopefully it still tastes awesome! My mom will be taking half of them to share with a couple of her co-workers tomorrow. I’m crossing my fingers they’ll like them.

Thanks so much for stopping by and have a great day!

 

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Try It Out Tuesdays: Banana Pretzels

Hello everyone!

I hope your weekend was great! I tried out a new recipe over the weekend and then tried it again today. I really wanted rosquitas like the ones I used to eat growing up in Peru, but using butter was out of the question. My weekend experiment resulted in banana tasting rosquitas, today’s experiment resulted in banana tasting pretzels. I used more bananas in today’s recipe which made the end result much softer. Rosquitas are hard but so delicious!

banana pretzels

Makes 12-15 small pretzels

  • 2 cups spelt flour
  • 1/2 tsp salt
  • 2-1/2 tsp baking powder
  • 2 mashed bananas *use only 1 banana if wanting a crunchier, tougher texture.
  • 1/2 cup vanilla soy milk (I used a little less than this amount, maybe 2 tbsps less)
  • 1 tsp vanilla extract
  1. Preheat oven to 375 degrees and grease baking sheet.
  2. Mix flour, salt and baking powder in large bowl.
  3. Add in mashed banana. Mix well; the texture should be somewhat crumbly.
  4. In a small bowl combine soy milk and vanilla extract. Slowly add to flour mixture. You might not need to add all the milk.
  5. Mix well using hands. The dough should be manageable and not too sticky.
  6. Form balls, then roll them out into long sticks (I used my hands) and form a pretzel shape.
  7. Bake for 15 minutes or until toothpick inserted in middle comes out clean.

banana pretzels

 

I didn’t add any sugar to this recipe because I used ripe bananas. I didn’t miss the sugar either. My brother enjoyed his with maple syrup on top. Next time I will leave them in the oven a minute or two longer to let them get golden on top. We got a new stove and I’m still trying to figure out what placement is best for baking and whatnot. I’m enjoying it though; the oven is a lot bigger 🙂

Thanks for stopping by and hope you enjoy this recipe!

Try It Out Tuesdays: Orange Cornmeal Muffins

Hello everyone!

I just finished baking these muffins about 20 minutes ago. I’m glad they turned out better than the ones I made over the weekend. I tried one and then my mom tried one. We both liked the fact that they were so soft and oh-so-moist. The weekend muffins (total failure!) were not as soft or as moist as today’s muffins. I tweaked a few things here and there, and tried out today’s version.

I’m content with the muffins but I am still not as happy as I should be. I think the culprit are the oranges. The oranges really have NO flavour. We’re pretty lucky to have oranges in the middle of winter, but, are yummy oranges too much to ask for? I’m sure the oranges were picked too early to be tasty, yet early enough to make the voyage from Chile to Canada and still be eatable. I’m sure these muffins would taste A LOT better had I made them in the summer (I believe the oranges then found at grocery stores come from Canada and from our neighbours to the South).

orange cornmeal muffins

 

The recipe makes 12 muffins.

Muffins

  • 1-1/2 cup spelt flour
  • 1/2 cup cornmeal
  • 1/4 cup quinoa flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup canola oil
  • 1/4 cup melted butter (non-dairy, or use margarine instead)
  • 1/2 cup orange juice (I used 1/4 cup freshly squeezed orange juice and 1/4 cup store bought orange juice)
  • 1 tsp vanilla extract
  • zest of 1 orange (reserve 1/2 tsp for glaze)
  • 3/4 cup anise water + 1 to 2 tbsp for glaze
  • handful of coconut flakes (about 1/4 cup)
  1. Preheat oven to 375 F and grease muffin pan.
  2. Mix dry ingredients in large bowl (flours, cornmeal, baking powder, baking soda, salt).
  3. Whisk together wet ingredients in smaller bowl (oil, melted butter, orange juice, vanilla extract, anise water).
  4. Add orange zest and coconut flakes to wet ingredients.
  5. Incorporate wet ingredients to dry ingredients. Mix well.
  6. Scoop out mixture into prepared muffin pan. Fill up to 3/4 full.
  7. Bake for 12 to 15 minutes or until toothpick inserted in the middle of centre muffin comes out clean.

Glaze

  • 3/4 cup icing sugar
  • pinch of salt
  • 1 tsp freshly squeezed orange juice
  • 1/2 tsp orange zest
  • 1 to 2 tbsp anise water
  1. Add icing sugar, salt and zest to small bowl.
  2. Whisk in orange juice and 1/2 tbsp anise water .
  3. Add anise water slowly until desired consistency is achieved.

glazed muffins

 

My glaze is quite runny. I wanted it to cover the muffins slightly. I’m not a fan of a layer of glaze on top of my pastries. Mainly because I find it makes the pastry WAY too sweet, but also because I have extremely sensitive teeth and glaze makes my teeth vibrate. Sad, I know.

*Notes*

If using ONLY freshly squeezed orange juice, then you might need to add a bit of sugar to the muffins. I would say about 1/2 cup if making glaze or 3/4 cup without glaze.

If you’re not a fan of quinoa flour, then don’t use it; you wont love the muffins. I would say substitute it with another kind of flour – spelt would be fine.  If you are a fan of quinoa, then you wont mind the taste. I don’t 🙂 Actually, I think the coconut flakes and the grittiness of the cornmeal really make this recipe a lot better.

I can’t wait to have these muffins for breakfast tomorrow. Pastries taste a lot better when had with a cup of coffee. Yum!

Thanks so much for stopping by and take care!

Try It Out Tuesdays: Lime & Goji Berries Muffins

yumm muffinsToday I decided to use up some of the dried goji berries that have remained untouched by everyone (except for me) in my kitchen cupboards. I have been playing around with the idea of making lime muffins. So, instead of making two different batches, I decided to put all my ideas into this one batch. I did have to forget about using peanut butter – yes, it was another idea – it just didn’t make the cut. Maybe for next week!

Makes 12 very moist muffins!

Here are the ingredients I used:

  • 1/4 cup dried goji berries (next time, I’ll use more, this batch was experimental)
  • 2 tbsp honey
  • zest of two medium sized limes
  • 1 cup regular granulated sugar (I’m out of brown sugar – sad)
  • 1/2 cup quinoa flour
  • 1-1/2 cups spelt flour
  • pinch of salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/2 cup evoo
  • 1/2 tsp almond extract
  • 1 cup vanilla yogurt (I 100% prefer flavoured yogurt when baking with quinoa flour)

Directions:

  1. Preheat oven to 375 degrees and line muffin pan with muffin cups.
  2. In a small bowl, place goji berries and pour honey on top. Set aside.
  3. In another small bowl, mix sugar and lime zest. Set aside.
  4. In a medium bowl, stir together both flours, baking soda and salt. Set aside.
  5. In a different bowl, beat together the two eggs and slowly beat in the sugar mixture until thoroughly incorporated. Once the sugar is incorporated, slowly pour in the oil and continue beating.
  6. Add almond extract and mix well with wooden spoon.
  7. Stir in flour mixture (medium bowl) into egg mixture. Alternate with yogurt. Batter will be a bit thick, alternating makes it easier to mix well.
  8. Fold in goji berries and honey.
  9. Scoop batter into muffin cups. I filled mine to the very top.
  10. Bake for 20 minutes or until toothpick inserted in the middle comes out clean.

I think I will be making this recipe again. My brother had 4 muffins while watching a rerun of Fresh Prince of Bel-Air. I didn’t tell him I used quinoa flour; he wouldn’t have eaten them if I had. My mom will be having one for breakfast tomorrow morning. We’ll see how well they hold up till tomorrow. I already had one; these muffins are very filling!

Please let me know if you try this recipe!!

Thanks for stopping by!