Zucchini Pineapple Muffins

I altered this recipe from a recipe I found online for zucchini bread.  My grandma used to make zucchini pineapple bread and I've been wanting to figure out how to make it gluten free.  Turns out, it's not very hard at all.  I made muffins tonight because I didn't have a lot of time for baking but I will try baking this as a loaf and let you know how much time it needs.

Zucchini Pineapple Muffins - Gluten free, dairy free

2 eggs or 1/2 cup egg beaters or egg replacer
1/4 cup canola oil
1/4 cup coconut oil (heat in microwave about 10 seconds so it's liquid)
1/2 cup sugar, brown sugar, or sugar of your choice
2 t vanilla

1/4 t baking powder
1/2 t baking soda
1/2 t salt
1 cup brown rice flour
1/4 cup potato starch
1/4 cup corn starch
3/4 t guar gum (helps it stick together - I'll try it without next time & see if it's necessary)

1 cup shredded zucchini
1/2 cup crushed pineapple (drain a little juice, but you don't have to squish it out)

There was supposed to be 1t cinnamon but I forgot it.  They were great without so I guess that's optional.

Mix the liquids together.  Then add the dry ingredients and mix.  Add the zucchini and pineapple and mix everything together.

The texture was perfect, in my opinion!
Bake at 350 degrees for 12-15 minutes, until slightly golden around edges.
Makes 12 muffins or 1 regular sized loaf.

Conference treats

I skipped the usual General Conference** cinnamon rolls this year and made teff muffins and gf english muffins instead.  I also made awesome brownies, not to brag or anything...it's not my recipe!

Here are the recipes:

teff muffins from Bob's red mill (I tell my kids that these are brown sugar muffins since they do kind of have a brown sugar taste and color.  Teff flour is medium brown & makes everything look chocolate! :) I  left out the hazelnuts because I don't have any and used 2 eggs whites & 1/4 cup unsweetened applesauce instead of whole eggs.  These are kind of dense.  The second time I made them, I added an extra 1/2 t baking powder.  They were still too dense, but the flavor is really good and eating them fresh helps.  I'm not sure how to make them lighter....Suggestions?

Ingredients

1/2 cup Brown Sugar 1/2 cup Arrowroot Starch 3/4 cup Brown Rice Flour 1-1/2 tsp Baking Powder 1/2 tsp Cinnamon 1/4 tsp Sea Salt 2 Eggs 1/3 cup Olive Oil 2/3 cup Water 1/2 cup Hazelnuts, chopped 3/4 cup Teff Flour

Directions

Preheat the oven to 400°F. Grease the muffin pans and set aside. Combine the sugar, flours, arrowroot, baking powder, cinnamon and salt. In a separate bowl, mix together the eggs, oil and water and add to the flour mixture, mixing quickly. Fold in the nuts. Fill the greased muffin pans 3/4 full. Bake for 25 minutes. Makes 8 muffins. *Sweet White Rice Flour can replace Brown Rice Flour if desired. Gluten free English muffins from gluten free goddess.  I love these!  And they're pretty healthy.  I make them in a regular muffin pan.  It's very confusing to the taste buds.  Tastes like an English muffin, looks like a regular muffin.  Someday I'll spring for a real english muffin pan. http://glutenfreegoddess.blogspot.com/2009/04/gluten-free-english-muffins.html The best gluten free brownies!  I've used this recipe for 6+ years and it's always yummy.  Very easy to sub out ingredients too. This time I made a double batch and put dark chocolate mint M&M's on top of one batch and 60% cacao dark Ghirardelli chopped pieces on the other.  I think the mint ones were the favorite, but both batches are pretty much gone. Can't Eat Just One Brownies 1/4 c rice flour 1/4 c cornstarch 1/3 c cocoa powder 1/2 t xanthan gum 1/4 t salt 3/4 t baking powder 1/2 c margarine or butter, melted 1 c white sugar 2 eggs 1 t vanilla Mix wet & dry ingredients separately, then combine. Pour into an 8x8 pan. I usually double it and make a 9x13 pan. Bake 350 degrees for 25-30 minutes or until a toothpick comes out clean. You can add chocolate chips or other chips if you want. Here's the best part! Frosting (optional) 3T margarine, soft 3T cocoa powder 1 c powdered sugar 1/2 t vanilla 2 T milk or milk sub Combine margarine and cocoa powder. Add powdered sugar. Then add the powdered sugar &milk until you get a good consistency. Spread on warm brownies. **If you don't know what General Conference is, you can find out here! http://www.lds.org/?lang=eng

Yummy cookies - success!

I posted before about Hodgson Mill cookie mix.  I like it.  It's cheap ($2.xx at Walmart & WinCo), and it simplifies gluten free cookie making.  This mix includes the dry ingredients. You just add the wet ingredients.

Tonight I tried something new with it.

I followed the directions on the box for making peanut butter cookies.  I left out the egg yolks since I'm allergic and just used the whites and applesauce.

To the mix, I added:
1/2 cup butter, softened (I used 1 Best Life stick because it doesn't have dairy)
2 egg whites
1 1/2 T unsweetened applesauce
1/2 cup peanut butter
1 cup chocolate chips

Bake at 350 for about 14 minutes per batch.  Makes about 24 cookies.

I promise that applesauce is the secret to great gluten-free cookies.  It makes them moist but not sticky and takes away some of the gritty-ness that gluten free cookies sometimes have.  I think peanut butter helps too.  I can't taste the peanut butter strongly in these, but compared to this mix made without peanut butter, the texture is definitely better!

Don't they look like real cookies?  Go make some!

THE BEST multigrain pancakes

I adapted these from the Gluten Free Goddess' recipe because I'm allergic to some of the ingredients in hers.
She's a genius.   If I could eat all of her recipes as they are, I would!
These are egg yolk free & dairy free. 

Mix dry ingredients:
1 3/4 cups brown rice flour
1/4 cup sorghum flour
1/4 cup almond flour
1/4 cup potato starch
1 1/2 t baking powder
1/2 t salt
3/4 t xanthan gum

Mix wet ingredients separately:
1 cup almond milk or another milk or orange juice
1 cup water
2 egg whites
1/4 cup applesauce
4 T melted coconut oil
1 T agave
1 t vanilla extract

Add wet & dry together.  Mix until smooth.  Cook like regular pancakes.

Makes about 20 4" pancakes.

When I made these with orange juice, they didn't rise as well so I added 1/2 t baking soda and an extra 1/2 t baking powder and they were delicious.  Really, like a mild orange creme pancake because of the vanilla in there!
My kids like these with chocolate chips cooked on top.
If you can't have egg whites, try subbing energ egg replacer for 1 egg and still keep the 1/4 cup applesauce for the other.  (The original recipe called for 2 eggs.)  I find that using 2 different egg substitutes works better than just 1...

THE BEST Gluten free egg yolk free CAKE POPS! (dairy free option)

Yep, that's right.  Even with multiple food allergies, you can have cake pops!  And they are so good!  Trust me, I ate more than a few!

This is a cute little guy my husband made.  There are a couple of fancy pops in the background (I wish I had gotten pictures of them), including a cake pop dipped in smashed candy canes

For the cake part, use :
1 Betty Crocker gluten free cake mix (I used yellow)
1 package pudding mix (I used chocolate, pudding mix is dairy free)
1 cup almond milk (or regular milk or your favorite milk sub)
2 egg whites
1/2 cup applesauce
(if you can have egg yolks, you can use 3 whole eggs instead of the egg whites and applesauce)
1 stick of the Best Life margarine (this is dairy free)

Mix all ingredients together and bake in a cake pop maker.

Now, for the dipping part.  Your food allergies will determine what you can use.  I used almond bark.  It does have dairy in it.  If you need to be completely dairy free, consider dipping these in dairy free or dark chocolate chips (you can use a little melted shortening to thin it if you need to).
Make sure your sprinkles and toppings are gluten free and go for it.

THE BEST Sugar free dairy free egg yolk free gluten free banana muffins

These came out so delicious.  I'll admit to start out with that when you add chocolate chips, these are not sugar free, but the muffin itself is, and I'm so excited about that!

Here's the recipe:

1/2 c rice flour
1/2 c sorghum flour
1/2 c corn starch
1/4 c agave nectar
2 1/2 t baking powder
1 t baking soda
1/4 t salt
2 egg whites
1/2 cup unsweetened applesauce
1/4 c oil
1/2 t vanilla
3 mashed bananas
chopped nuts (optional)
chocolate chips (I used 1/4 cup in these)

Mix wet ingredients together.  Then add dry and mix again.  Add optional ingredients (nuts, chocolate chips).  Bake about 20 minutes at 325 degrees.
Makes 12 regular (but generous) muffins.