Friday, October 22, 2010

A Great-Full Start to A GF Day

I can't believe it's taking me so long to write posts these days. Mind you, unlike before, I'm not actually cooking and baking a whole lot either, so it's not only laziness that's led to the huge gaps between y ramblings on here. No, between school, commuting, sleep and myriads of doctor's appointments it seems that by the time I do get home looking at the computer screen doesn't rank very high on my list of to-dos. It doesn't help that I was diagnosed last week with iron-deficiency anemia, low blood sodium and a progression of my osteoperosis either - now I'm oscillating between snoozing my energy back and running on overdrive to catch up on everything I missed while asleep!

School, though, is great: how could I not love being immersed in a culture of health-conscious foodies (and other holisticky types) every day? I've met a ton of great people (including a few other food bloggers like Sarah from Long Legs Healthy Life) and have had a chance to blather on my knowledge of random food-related things at length to people who (seem to, at least) actually care! Likewise, I've had the opportunity these days (when I am actually on my feet) to try my hand some more at the whole gluten-free baking thing. I've been making goodies every few weeks for the daughter of one of my chiropractor's receptionists (free of gluten, dairy, corn, fungi, brassica or strawberries), and so far we haven't hit any snags, but I have stumbled across some gems! Likewise, I discovered that one of the amazing ladies at my hair salon is a celiac, so the last time I was there I brought in a safe treat they could all snack on. 

These are the perfect spicy and slightly sweet snacks perfect for those with dairy, egg and gluten intolerances... as well as those who love them! Neither of these muffins really "puff" in the oven, so you can be fairly confident in filling the tins all the way to the top. And don't underbake - I accidentally did that with these first ones and was sorely disappointed. Test with a toothpick and be sure!

GF (Great-Full) Muffins
Makes 12
1/2 acorn squash
1/4 cup ground flaxseed
1/3 cup hot water
2 tbsp canola oil
3 tbsp maple syrup
2/3 cup (4.6 oz) soft coconut palm sugar
3 tbsp tapioca starch
2 tbsp arrowroot starch
3 tbsp potato starch
1/2 cup white rice flour
1/2 cup millet flour
1 tsp guar gum
2 tsp baking soda
1/2 tsp cream of tartar
1/4 teaspoon salt
1/2 tbsp pumpkin pie spice
1 large sweet potato, grated
1 medium apple, grated
1/4 cup raisins, soaked in hot water and drained

  1. Preheat oven to 375F and grease 12 muffin cups (don't line them - the muffins tend to stick).
  2. Place acorn squash upside down in a microwaveable, covered casserole. Add 1 tbsp of water.
  3. Microwave for 6 minutes, then rotate position of the casserole (if you don't have a turntable) and microwave 6 minutes longer.
  4. Scrape squash pulp into a large bowl and set aside.
  5. In a small dish combine flaxseed and hot water. Let stand 10 minutes, then scrape into the bowl with the squash.
  6. Add oil, maple syrup, and coconut sugar, beat together until smooth.
  7. In a medium bowl whisk together starches, rice flour, millet flour, guar gum, baking soda, cream of tartar, salt and spice.
  8. Stir into the sugar mixture until just combined, then add sweet potato, apple and raisins, folding in.
  9. Bake for 25 minutes. Cool in the tins for 5 minutes, then turn out and cool on a wire rack.

Amount Per Serving
Calories: 172.8
Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 18.9 mg
Total Carbs: 34.4 g
Dietary Fiber: 2.7 g
Protein: 2.1 g

Apple - Hazelnut Muffins (Gluten Free and Vegan)
Makes 12
2 tbsp ground flaxseed
1/4 cup hot water
1/4 cup millet flour
1/4 cup sorghum flour
1/2 cup rice flour
1/4 cup potato starch (NOT potato flour)
1/4 cup cornstarch
1 tbsp baking powder
1/2 tsp baking soda
1 tsp guar gum
1/2 tsp sea salt
1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup dark brown sugar
1/3 cup canola oil
1 tsp pure vanilla extract (make sure it's GF)
1 tsp rice vinegar
1/4 cup soy milk
1 apple, with peel, coarsely grated
3/4 cup whole hazelnuts, toasted and chopped finely (not ground, though)

  1. Preheat oven to 350F, line 12 muffin cups with paper cups.
  2. In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.
  3. In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.
  4. In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.
  5. Add flaxseed mixture and blend in well.
  6. Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.
  7. Fold in shredded apple and hazelnuts.
  8. Portion into the prepared muffin cups.
  9. Bake 35 minutes, until they test done.
  10. Remove from the pans immediately and cool on wire racks.
Amount Per Serving
Calories: 235.3
Total Fat: 11.4 g
Cholesterol: 0.0 mg
Sodium: 8.5 mg
Total Carbs: 37.5 g
Dietary Fiber: 2.4 g
Protein: 2.8 g 

1 comment :

  1. I hope your doctor has been able to help with your latest health problems. I sympathise re the osteoporosis - I was diagnosed with this 17 years ago when I was in my 30's, though I'm fortunate that it's not too bad. It's horrid having what's usually known as an old ladies disease when you are young.


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