Laurie's Kitchen

A cooking blog of some of my favorites

Gluten-Free Cinnamon Swirl Coffee Cake (or muffins) February 15, 2014

Filed under: Bread,Breakfast,Brunch,Gluten Free — laurms15 @ 4:06 pm

Gluten-Free Cinnamon Swirl Coffee Cake (or muffins)

From Gluten Free Easily

Cinnamon Swirl Coffee Cake

2 ¼ cups gluten-free all-purpose flour mix (I use the basic gluten free King Arthur AP flour)
1 ½ tsp xanthan gum
1 ¼ tsp sea salt
1 tsp baking powder
¾ cup light olive oil (I used vegetable oil)
1 to 1 ¼ cups brown sugar
2 tbsp vanilla extract
3 large eggs
2/3 cup milk (this can be dairy free by using coconut milk)

Cinnamon Swirl Mix for Coating or “Filling”
(I used more then this but I just mixed as needed to my taste. I like it sweet and with lots of cinnamon.)
1 tbsp cinnamon
¼ cup granulated sugar

Preheat oven to 350 degrees Fahrenheit.

For bread:
Grease pans and then sprinkle with cinnamon-sugar coating, tilting pans again and again until well coated. Set aside.

For muffins:
Either prep as above or I used paper muffin liners and they worked perfectly.

Combine flour, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside.

Pour olive oil into large bowl, and slowly mix in sugar and vanilla extract.

Add eggs one at a time, stirring after each addition.

Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well.

Lastly gently mix in xanthum gum and let sit for a few minutes.

For bread:
Spoon or pour a little of the batter into two prepared loaf pans. Sprinkle cinnamon swirl filling over all. (See notes for further directions/variations.) Top with remaining batter.
Bake for about 40 – 45 minutes.

For muffins:
Pour a little batter in each cup. Sprinkle sugar mixture to taste. I used about 1/2 tbsp per muffin. Then top with remaining batter. Sprinkle another coating of the sugar mixture over the top of the muffins and bake until done about 20minutes.

Test for doneness with a toothpick.

*feel free to use whichever all-purpose flour mix you use most often for baking. If you’re not gluten free, you may use regular all-purpose flour and omit the xanthan gum.

Two loaf pans are what the original recipe calls for. Don’t worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6 3/4″ x 3 1/2″ x 2″ loaf pans or 8 1/2″ x 4 1/2″ x 2 5/8″ pans.



Filed under: Dinner,Gluten Free,Pork,Slow Cooker — laurms15 @ 10:38 am


Recipe originally found on

Yield: 4 TO 6 SERVINGS
Prep time: 10 MIN
Cook time: 9 HOURS


1 (3-pound) boneless pork shoulder
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry jam (Raspberry or plum jam can also work)
1/4 cup hoisin sauce
1cup chicken broth
3 cloves garlic, minced
1/2 cup diced onion
1+ Tablespoon cornstarch


Place pork shoulder in a Tupperware or large ziplock.

In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and then pour the sauce over the pork shoulder.

Place in fridge overnight so in the morning you just need to pour the entire thing into the slow cooker. If you do not wish to marinate this is not required at all. I just find it easier to prep the night before.

Place pork and glaze in the slow cooker. Cover and cook the pork shoulder on LOW for 9 hours.

Remove the pork shoulder from the slow cooker (saving the liquid) and place into a bowl. Using two forks, shred the pork into smaller pieces.

Pour the liquids from the slow cooker into a saucepan over medium-high heat and whisk in the corn starch. Bring the sauce to a boil and cook it until it reduces and has thickened. Pour some of the sauce over the pork and mix. Save the rest so people can add a bit more sauce to their individual portion.


Savory Pepper Steak

Filed under: Beef,Dinner,Gluten Free,Slow Cooker — laurms15 @ 5:23 am

1½ lbs round steak, cut into ½ in strips
¼ cup flour
½ tsp salt
½ tsp pepper
1 small onion, diced
4-5 garlic cloves
1 green pepper, diced
1 red pepper, diced
1 (16 oz) can Italian style tomatoes
1 tbsp beef bouillon
2 tbsp Worcestershire sauce
1 tbsp steak seasoning
1 tbsp steak sauce

Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag. In a med bowl mix together the rest of the ingredients, add to bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 8 hours.