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.

 

Cranberry Orange Bread (Gluten Free) December 22, 2013

Filed under: Bread,Breakfast,Brunch,Fall,Fruit,Gluten Free,Winter — laurms15 @ 12:15 pm

I 100% stole this recipe from Charmingly Uncomplicated because it was fantastic!

Cranberry Orange Bread
Makes one large loaf or 3 smaller loaves

1 medium orange
3/4 cup orange juice
1 beaten egg
2 Tbsp. cooking oil
2 cups all-purpose flour (or, 2 cups gluten free flour + 2 tsp. xanthan gum – I used King Arthur Gluten Free All Purpose Baking Flour)
3/4 cup granulated sugar
1.5 tsp. baking powder
1 tsp. salt
.5 tsp. baking soda
1 cup coarsely chopped fresh or frozen cranberries (next time I might try dried just to see how that changes the flavor)
1 cup chopped walnuts (I skipped the walnuts in half of the batter due to an allergy)

For Icing
1 cup sifted powdered sugar
2 Tbsp. orange juice

Directions
Preheat oven to 350*

Finely shred peel from 1 orange; reserve peel.

In a mixing bowl, combine 3/4 cup orange juice, 1 tsp. of the shredded orange peel, egg and cooking oil. In another mixing bowl, stir together flour, granulated sugar, baking powder, salt, and baking soda. Add wet ingredients to dry ingredients and stir until just combined (do not over mix). I add in the xanthan gum last so it doesn’t toughen the better. Fold in chopped cranberries and walnuts.

Turn into one lightly greased 8x4x2 inch loaf pan or three 6x3x2 inch loaf pans. Bake in a preheated 350* oven for 50-60 minutes for a large pan (or 35-40 minutes for smaller pans). Test with a wooden pick inserted near center (done when it comes out clean). I opted to make mine muffins. I made a double batch so I ate some, shared some, and put the rest in the freezer for an easy grab and go breakfast.

Cool thoroughly on a wire rack.

For Icing
Blend 2 Tbsp. of orange juice with powdered sugar. Add more if necessary to create a drizzling consistency (we like this to be a bit on the thicker side). Drizzle glaze atop cooled loaves and garnish with reserved zested orange peel.

 

Honey Cornbread (Gluten Free) January 23, 2013

Filed under: Appetizer,Bread,Breakfast,Brunch,Dinner,Fall,Gluten Free,Side Dish — laurms15 @ 11:54 am

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose gluten free flour
  • 1 tablespoon baking powder
  • 1/2+ cup granulated sugar (I added in a little more)
  • 1 tbsp salt
  • 1 cup whole milk or buttermilk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 3/4+ cup honey (I added in a little more)

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

These can be baked one of two ways:

Grease with Oil or Butter your cast iron skillet and bake

OR

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Modified from: http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html

 

Chocolate Chip Granola Bars (Gluten Free)

Filed under: Breakfast,Brunch,Chocolate,Cookies,Dessert,Fall,Peanut Butter — laurms15 @ 6:29 am

This is a great breakfast treat. To make it healthier change the add-ins. Raisins, Cranberries, almonds, or anything else you can think of. You can use two toppings at 1/3 cups each.

Chocolate Chip Granola Bars

INGREDIENTS
1/3 cup smooth peanut butter
1/3 cup honey
1 cup rice cereal
1 cup instant oats
1/3 cup dried Cranberries
1/3 cup mini chocolate chips

INSTRUCTIONS
1. In a large bowl combine rice cereal, rolled oats and raisins. Set aside.
2. Melt peanut butter and honey in a small saucepan over medium heat until smooth and combined.
3. Pour peanut butter mixture over rice cereal mixture and stir until all of the cereal and oats are coated.
4. Allow mixture to cool for 5 minutes then gently stir in chocolate chips.
5. Pour mixture onto parchment paper and flatten and let cool.
6. Place in fridge and cut into bars.

If you purchase and use gluten free rice cereal and you can tolerate the gluten free instant oats then this recipe is gluten free friendly.

 

Irish Soda Bread March 13, 2012

Filed under: Bread,Breakfast,Brunch,Spring — laurms15 @ 11:06 pm
Tags:

5 cups of flour
1 1nd 1/3 cups of sugar
1tbs of salt
6 teaspoons of Baking Powder
2 cps of Whole Milk
1 egg
1 stick of margarine or butter melted
1 cup of raisins (or more if you want)

Scald raisins and rinse with cold water.
Mix dry ingredients and add chilled raisins.
Add one/half of the milk with the egg beat into it ( 1 cup)
Keep adding the rest of the milk gradually.
Add one half of the margarine.
Pour batter  into a greased tube pan or two loaf pans.
Pour the rest of the margarine on top of the batter.
Bake at 350 for 55 min. to one hour. (Check to see if it is dry in the center) .
Loaf pans about 45 min. and muffins about 30 min.

 

Home Fries August 22, 2011

Filed under: Breakfast,Brunch,Dinner,Side Dish — laurms15 @ 7:49 am

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter
Salt and pepper to taste
Seasoning of your choice:I use paprika, rosemary, onion salt, garlic salt and thyme

1. Arrange potatoes in large microwave-safe bowl, top with 2 tablespoons of butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. I used my corningware dish with the glass lid and it worked just fine.

2. Melt remaining 2 tablespoons butter in skillet over medium heat. Add potatoes and and stir continually while adding seasonings. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides.

The original recipe has you cooking onion first then adding it toward the end but since I can’t eat onions I omitted that step.

Adapted from smittenkithen.com

While home fries are often thought of as a breakfast dish we ate them the next night with dinner and they were perfect!

 

Blueberry Coffee Cake August 21, 2011

Filed under: Breakfast,Brunch,Cake,Dessert,Fruit — laurms15 @ 9:30 pm

13X9 in pan
Preheat Oven to 350 degrees
Bake for 40-50 min. Until; toothpick comes out clean

CAKE
2 Cups of Flour
1 ½ cups sugar
2 tsp. baking powder
1 tsp. salt
2/3 cup margarine (1 stick and 2 tbsp.)
1 cup milk
2 eggs
1 cup blueberries (I used more then this amount)

TOPPIING
¼ cup sugar
½ tsp cinnamon

mix flour, sugar, baking powder, salt, and margarine, milk and eggs beat on low speed to mix and then 3 min. on High Speed.

Pour into pan, sprinkle blueberries on top
Then sprinkle cinnamon and sugar mixture and bake

Adapted from http://juliannseasyeats.blogspot.com