Grain & Aluminum Free Baking Powder
12+ teaspoons
Equipment:
Small Glass Container with Lid
Ingredients:
2 TBSP Cream of Tarter
1 TBSP Baking Soda
1 TBSP Arrowroot
Process:
1) Combine all ingredients in glass container, shake well to mix
2) If you bake a lot, double, triple, quadruple, etc the recipe to meet your needs
Note: Check expiration dates on cream of tarter, baking soda & arrowroot. Your baking powder will be most effective until first expiration/use by date is reached.
Chocolate Zucchini Muffins
Yields 12 Muffins
Equipment:
2 Medium Bowls
Food Processor, High Powered Blender, or Immersion Blender
12-cup Muffin Tin
Muffin Pan Liners
1 Toothpick
Cooling Rack
Dry Ingredients:
2 cups Almond Flour
1/3 cup Unsweetened Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon
Wet Ingredients:
3 eggs
1/4 cup Applesauce (I used unsweetened)
1/3 cup Maple Syrup
1 tsp Vanilla Extract
3/4 Cup Zucchini, pureed in the blender or processor
Other Ingredients:
1 cup Chocolate Chips (I use dairy free, but use whatever kind you prefer if no dietary restrictions)
Process:
1) Preheat oven to 350 degrees Fahrenheit
2) Mix together dry ingredients in one bowl
3) Combine all wet ingredients except zucchini in another bowl
4) Fold dry ingredients into wet ingredients
5) Fold in zucchini and 3/4 cup chocolate chips
6) Add equal amount of batter to the muffin liners and bake for 20-25 minutes (might have to add a little time depending on your oven)
7) Poke toothpick through the center of a muffin & if toothpick comes out clean, they are done! Otherwise add 1-2 minutes at a time until they are cooked through
8) Let muffins sit in tin for 10-15 minutes
9) Set muffins on cooling racks until at room temperature
10) Store in airtight container for up to 4 days
Chocolate Chip Banana Bread
12 Slices
Equipment:
2 Medium Mixing Bowls
Medium Loaf Pan, lightly greased
Toothpick
Cooling Rack
Dry Ingredients:
1 1/2 Cup Blanched Almond Flour
1/2 Cup Coconut Flour
1 TBSP Coconut Sugar
1 tsp Cinnamon
1 tsp Baking Powder (See note at bottom of recipe)
1 tsp Baking Soda
Wet Ingredients:
3 Ripe Bananas
3 Eggs
1/2 Cup Applesauce (I use unsweetened)
1/4 Cup Smooth Almond Butter
1 tsp Vanilla Extract
Other Ingredients:
3/4 cup Chocolate Chips (I use dairy free but use whatever you prefer)
Process:
1) Preheat oven to 350 degrees Fahrenheit
2) Combine dry ingredients in one bowl
3) Mash bananas then thoroughly mix in rest of wet ingredients
4) Add dry ingredients to wet ingredients
5) Fold in 1/2 cup of the chocolate chips
6) Pour ingredients in loaf pan & even out with rubber scraper
7) Sprinkle remaining chocolate chips on top
8) Bake for 45-50 minutes
9) Insert toothpick in center, if it comes out clean it's done!
10) If needed put back in oven for additional 3-5 minutes
11) Let rest in pan for about 30 minutes before attempting to remove from pan
12) Run spatula or rubber scraper along sides of pan then put loaf on cooling rack until it reaches room temperature (about an hour) before storing in airtight container up to 4 days or slice and freeze for later
Note:
*I've only ever used my homemade baking powder so I'm unsure if the outcome will be exactly the same with store-bought or double acting baking powder
Gluten Free Granola
6+ Servings
Equipment:
Small saucepan
Small cookie sheet lined with parchment paper
Mortar and pestle or mallet with extra piece of parchment paper
Ingredients:
2 TBSP Coconut Oil
3/4 Cup Honey
1 tsp Vanilla
2 TBSP Raw Pecans
2 TBSP Sliced Almonds (I use raw, unsalted)
2 TBSP Flax Seeds (optional)
1 TBSP Pumpkin Seeds (I use raw, unsalted)
1 1/2 Cup Certified Gluten Free Oats
1 tsp Cinnamon
Process:
1) Preheat oven to 275 degrees Fahrenheit
2) Melt oil, honey, and vanilla on low - do not let this come to a boil
3) Grind pecans, almonds, and seeds using mortar and pestle or place on a cutting board under parchment paper and smash gently with a mallet (pumpkin and flax seeds won't breakdown and that's okay)
4) Turn off burner, add all dry ingredients, mix well
5) Put on parchment paper lined baking sheet and spread into a very thin layer. (This doesn't have to look perfect since you'll crumble it later. Just make sure it's a very thin, even layer.)
6) Place in oven for 20 minutes
7) Let cool at least 20 minutes, crumble, enjoy!
8) This will keep at room temperature in an airtight container at least one week but will become tacky after about 5 days, especially in a warm environment.
Note:
*For crunchy granola turn oven up to 300, immediately set a timer for 3-5 minutes and watch carefully that the granola doesn't burn.
Add-ons:
*Chocolate Chips
*Dried Fruit
*Enjoy over almond milk yogurt, with fresh fruit, or alone!