Banana Bread with Maple Mascarpone

Banana Bread with Maple Mascarpone

Today was a perfect spring day. While Stealthy Dad worked in the yard, the rest of us hung out in the kitchen. Bread was rising, yet it was a bit chilly in the house, so warming up the oven with something sweet was a fine plan. The boys pulled their stools up to the kitchen work table and helped make Banana Bread.

Raisin Spice Muffins (Gluten Free)

Raisin Spice Muffin (Gluten Free)

Plump raisins and the aroma of cinnamon, cloves and ginger. Raisin muffins have always been my favorite, warm with a touch of butter. Why should us wheat-eaters keep all the best muffins to ourselves? This gluten free version is just as yummy and your kitchen will smell divine when you bake them.

Monkey Bars (gluten free, vegan)

Monkey Bars

Do you ever go into the kitchen, fish out a recipe, and make so many substitutions that you can only hope what the result will be? I found a basic cake recipe and got to work. I switched  a double-portion of bananas for oil and sugar. Bananas make a gooey brownie, so I subbed flaxseed for the eggs, just in case. Corn syrup? Um, no. Maple syrup instead. Gluten free flour for regular...  I ended up with what I was aiming for! That NEVER happens!

Banana brownies! They are soft and delicious when served as soon as they cool enough to slice. (One night in the fridge did not hurt them but they were better warmed up.) I spread a wee bit of unsweetened, just-peanut butter on top just before serving. They had no official name until I presented one to the Cadet. After shoving one in his mouth and dancing around, he called to me in the kitchen, "Monkey Bar! Oo oo! Aah aah! More Monkey Bar, please!"  If our nearly-two-year-old says they are "Monkey Bars," then that is what they shall be.

Dark Chocolate Gluten Free Cupcakes (whole wheat option)

Dark Chocolate Gluten Free Cupcakes with Raspberry Cream Cheese Frosting

My friend asked me if I had any gluten-free recipes for cupcakes, since her turn was coming up to send goodies to school. The only problem with sending these is the "sending" part. Who can resist rich, moist, dark chocolate? Topped with all-natural Raspberry Cream Cheese Frosting, these little cupcakes are grown-up enough to serve any crowd.

For a dozen cupcakes:

1 1/2 cup Bob's Red Mill gluten-free flour
1 1/4 tsp xanthan gum
3/4 cup cocoa
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt (optional)

2 eggs
1 cup plain yogurt. (Try to avoid the brands that contain gelatin or starch. We make our own.)
3/4 cup sugar
6 tbsp (1/4 cup + 2 tbsp) melted butter
1 tsp vanilla

Preheat the oven to 375F. Line a muffin tray with paper liners, lightly coating the inside of each with olive oil using a pump sprayer, or spray with non-stick cooking spray.

Mix the dry ingredients together, using a sieve if needed. The Xanthan gum must be evenly distributed before adding the liquid ingredients. In another bowl, beat the eggs with a whisk, then cream in the yogurt, butter, sugar and vanilla. Add the dry ingredients to the wet and mix well.

Fill the muffin liners. Bake for 17-18 minutes.


[Whole wheat flour can be subbed in for the gluten free flour. Just omit the xanthan gum.]



www.stealthymom.com

This recipe is linked to  Fat Tuesday,  Gluten Free Wednesdays, Allergy Free Wednesday and Allergy Friendly Lunchbox Love, Fight Back Fridays and Empty Your Archives.

Raspberry Cream Cheese Frosting

Raspberry Cream Cheese Frosting

You would not have to hang around with me for very long to learn how I feel about food colouring, especially food colouring intended for children.

This pretty pink frosting is bursting with tart raspberries and contains no added sugar and no artificial colours. It is the perfect compliment to rich chocolate cake, or will dress up vanilla for a party!

Gluten-free Chocolate Chip Muffins (whole wheat option)

Gluten-free Chocolate Chip Muffins

It is always good to have a few go-to recipes for people with special dietary needs. We are fortunate that no one in our household needs a gluten-free diet, but we know plenty of people who do.

G-man and the Cadet tore into these chocolate chip muffins as soon as they were cooled from the oven. They are so moist and light that you could pass them off as cupcakes. I adapted them from a recipe posted by Pets'R'us. My gluten-free flour blend of choice is Bob's Red Mill and I add a little xanthan gum to make it behave more like wheat flour. The hardest ingredient to find locally is the plain yogurt. (Plain, as in no added gelatin or starch.) We make our own with whole milk and starter.

For 24 small muffins,

3 cups Bob's Red Mill gluten free flour* (one 22oz bag)
2 1/4 tsp xanthan gum
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt (or lite salt if you need to lower the sodium.)

2 large duck eggs, or 3 medium chicken eggs
1 1/3 cup plain yogurt
1 1/2 cups sugar
3/4 cup melted butter
1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Preheat the oven to 375F. Line muffin tins with paper baking cups. Lightly spray the insides of the cups with olive oil using a pump sprayer. (Or use non-stick cooking spray.)

Mix the dry ingredients well in one bowl. In a separate bowl, beat the eggs with a whisk. Add the yogurt, sugar, melted butter and vanilla. Combine the dry ingredients with the wet. The batter will be thick. Stir in the chocolate chips.

With a spoon and spatula (or ice cream scoop) pour batter into baking cups. If you like, smooth the top of the batter in each cup with a spoon to even them out.


Bake for 17- 20 minutes.


Variation: Whole Wheat Flour:  Skip the xanthan gum.




www.stealthymom.com

For more natural and gluten free recipes, visit:  Slightly Indulgent Tuesday, Allergy Free Lunchbox Love,  Gluten Free Wednesdays and Empty Your Archives.

Spinach Chocolate Brownies

Spinach Chocolate Brownies

G-man was bugging me this morning to make spinach chocolate cake. Seriously. The Cadet started chanting, “Cake, cake, cake!” so it was official. We were skipping Sesame Street to hang out in the kitchen.

To make an 8”x11” pan of Spinach Chocolate Brownies:

1 package frozen spinach

1 1/2 cups unbleached, all purpose flour

2 tsp baking powder

1 tsp baking soda

6 tbsp flaxseed meal