Coffee Cake (Gluten Free, Dairy Free, Soy Free)

 

"There is just nothing like a sweet treat with your coffee in the afternoon." This is something my grandmother always says. She is the queen of treats! If there isn't a treat, then the coffee is just not necessary! Here is my tasty little gluten free dairy free and soy free version of the classic coffee cake.

Streusel Topping:
1/4 cup packed light brown sugar
2 tablespoons brown rice flour
3/4 teaspoon ground cinnamon
1 1/2 tablespoons pure canola oil 

Muffins:
3/4 cup brown rice flour
3/4 cup potato starch
1/2 cup tapioca flour
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup pure canola oil
1 teaspoon vanilla
2 large eggs
1 cup plain almond milk


Instructions:

Preheat oven to 400°.
For the streusel, fork together the streusel ingredients to form a crumbly mixture
For the coffee cake, whisk together the brown rice flour, potato starch, tapioca flour, granulated sugar, baking powder, xanthan gum, cinnamon, and salt.
Then whisk together in a separate bowl the oil, vanilla, and eggs. Stir in almond milk.
Add this mixture to the first mixture and stir only until just combined.

Pour batter into prepared bunt pan and sprinkle streusel on top.
Bake until golden brown


Eat up buttercup!

Mexican Night! (Gluten Free, Dairy Free, Soy Free)

You will need:

• 3 tbsp. extra virgin olive oil
• 2 tbsp fresh lime juice
• 2 tsp. chili powder
• pinch of salt

• 4 ears fresh corn
• 2 cans black beans (unseasoned) rinsed and drained
• 1/4 red onion finely chopped
• handful chopped fresh cilantro
• 1 1/2" by 2" piece of feta crumbled (Vigo Imported Feta Cheese- its made from sheep's milk)
• 1 avocado sliced
• 1 large chicken breast (seasoned and cooked how you like)
• tortilla chips

Instructions:

• boil pot of water and add in corn bring back to a boil and let cook for 8 minutes then immediately take it out
• in a bowl whisk the top section of ingredients together to form the dressing
• cut the corn off the cob and place in large bowl 
• add chicken, beans, feta, and onion and toss
• spoon mixture into bowls and top with avocado and cilantro
• add a side with tortilla chips 

It's fiesta time!

Banana Bread (Gluten, Dairy, & Soy Free)

Banana bread has been my favorite since I can remember. I have posted a few different times about recipes that I love for what i now refer to as "Normal People Food" haha! Not so much can I eat that any more. My recent diagnoses of intolerances has prompted my new way of baking and looking at the food I eat. This particular recipe yields a very moist crumb so be ready! (Recipe originally adapted from Elizabeth Hasselbeck)

You will need:

• 5 tbsp. pure canola oil
• 1/4 cup granulated sugar
• 2 eggs
• 1 1/2 cup mashed super ripe bananas (best after being frozen)
• 1 cup brown rice flour
• 3/4 cup millet flour
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp xanthan gum
• 1/2 tsp salt

Instructions:

• preheat oven to 350
• spray a loaf pan with non stick spray and set aside
• in the bowl of a mixer combine oil and sugar
• add in eggs one at a time
• add in banana and mix about 1 minute
• add in dry ingredients and mix until just combined
• pour batter into loaf pan and bake for 55 minutes or until the center of the bread springs back to the touch
• cool and devour! (or don't cool and devour hot)!

Mmmm mmmm good,

Pumpkin Bread (Gluten, Dairy, & Soy Free)

I was recently diagnosed with a wheat, a dairy, and a soy intolerance. That, as you can imagine, made for some difficult meal choices! I have decided to over come and am avidly learning the ways of these new not so foreign flours and ingredients that I never would have considered using before. Since it is super difficult to find a good recipe for some of these delicious treats that most of us adore (and we didn't learn about these things in pastry school) I am going to share my findings with you as I hunt and gather for my new eating lifestyle!

You will need:

• 5 tbsp. pure canola oil
• 1/4 cup granulated sugar
• 2 eggs
• 1 1/4 cup pumpkin puree
• 1 cup brown rice flour
• 3/4 cup millet flour
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp xanthan gum
• 1/2 tsp salt

Instructions:

• preheat oven to 350
• spray a loaf pan with non stick spray and set aside
• in the bowl of a mixer combine oil and sugar
• add in eggs one at a time
• add in pumpkin and mix about 1 minute
• add in dry ingredients and mix until just combined
• pour batter into loaf pan and bake for 55 minutes or until the center of the bread springs back to the touch
• cool and eat eat eat! 

So long stinky allergies,