chocolate glazed chocolate donuts {gluten-free}

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Slowly but surely I’m becoming more excited about gluten-free baked goods.  Seeing gluten-free donut recipes pop up all over the blogosphere from Ashley’s new book is definitely partly to blame.  Are you guys familiar with Ashley’s blog?  It’s one of my newest favorites, since being diagnosed with Celiac and all. I’ve been ooh-ing and ahh-ing over every one of her donut creations and finally made some last weekend.  Wow, these are good.  And not good in the its-gluten-free-but-still-ok kind of good, they’re actually good.  Jon ate one to try and then packed two for himself to take to work the next day.  I took the rest to work and they disappeared quickly.  There’s only two (!) flours necessary, only measuring cups & teaspoons (no scales) involved and they come together so quickly.  Which means you have no excuses – get baking!  

chocolate glazed chocolate donuts {gluten-free}
yield: 6-8 donuts depending on the size of your pan

recipe notes: I adapted the donuts by leaving out the chocolate chips and like them better as all one texture.  I used a recipe for the glaze from Joy the Baker and cut it down, but still had some left-over.  The below measurements are approximately what you’ll need for these.  And if there’s leftover, well, you’ll have to find a way to use it.  Topping ice cream is one of many…

for the donuts:

1/2 cup + 1 Tbsp GF oat flour
1/2 cup + 2 Tbsp sweet rice flour
3 Tbsp sunflour oil
1/2 cup granulated sugar
2 large eggs
3 Tbsp unsweetened apple sauce
1/2 cup + 3T milk
1/4 cup unsweetened cocoa powder
2 tsp vanilla
1/2 tsp salt
1 tsp baking powder

for the glaze:

1/2 cup powdered sugar
1 Tbsp unsweetened cocoa powder
1 Tbsp milk
1/2 teaspoon vanilla
sprinkles (optional, but not really)

1.  Preheat your oven to 350 degrees and grease your donut pan.

2.  Combine the oat flour, sweet rice flour, sugar, cocoa powder, salt & baking powder in a medium sized bowl.

3.  In a small bowl, whisk together eggs, milk, vanilla, oil & applesauce.

4.  Stir wet ingredients into dry ingredients, just until combined.  Mixture may be a bit lumpy & that’s ok.  Do not overmix.

5.  With a spoon, spatula or piping bag, fill the donut pan.  The mixing bowl I used has a spout so I just poured into the pan directly from the bowl.

6.  Bake for 20-25 minutes.  The donuts are done when testing with a toothpick reveals a slightly moist toothpick.

7.  Let them cool in the pan for 5 minutes, then turn out onto a cooling rack.

8.  To make the glaze, combine everything but the sprinkles and whisk (with a fork is fine) until smooth.  When the donuts have cooled, turn upside down, dunk in icing.  Sprinkle the tops with sprinkles and let the glaze set.

source: donuts adapted from edible perspective, glaze from Joy the Baker

cardamom hazelnut granola

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We really like granola.  It may be the fact that I can’t really eat cereal anymore or that we also really love yogurt (granola pairs so well with it).  Whatever the case, it’s gotten to the point that as soon as we run out, Jon asks when we’re going to make granola again.  And even though I’ve got two great recipes already, I’m always excited to try a new kind.  This cardamom hazelnut from Naturally Ella was a great one – the cardamom and hazelnut an absolutely delicious new twist to one of our very favorite snacks.  Paired with pumpkin spice skyr?  Man, fall tastes good.

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cardamom hazelnut granola
yield: about 2 cups

1 cup raw hazelnuts
2 cups rolled oats
1/4 teaspoon salt
1 teaspoon ground cardamom
zest from 1 large orange
6 T honey or maple syrup (I used honey)
1/4 cup butter or walnut oil (I used half butter, half vegetable oil)
1 cup dried cranberries

1.  Preheat oven to 300 degrees F and cover one large or two small baking sheets with parchment paper or a silpat.

2.  Place hazelnuts in a food processor and pulse until the nuts are in small pieces but not quite the consistency of meal. Place in a large bowl along with the rolled oats and sea salt.

3.  In a small sauce pan, combine cardamom, orange zest, honey, and butter/oil. Heat over low heat until butter is melted and cardamom is fragrant. Pour over the oat mixture and stir until everything is well coated.

4.  Spread granola onto baking sheet(s) and press into a thin layer. Place in oven and bake for 45-55 minutes, stirring every 20 minutes or so. Granola should be golden in color. Remove from oven and let cool. Pour into a bowl and stir in dried cranberries.

5.  Store in an airtight container for up to 2 weeks.

Source: Naturally Ella

chocolate dipped strawberries & chocolate bark

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When I first started out on my gluten-free diet, I cut out quite a bit more than just gluten.  I cut out dairy and pre-packaged anything (except for my daily gluten-free, dairy-free bar).  I cut out baked goods and I cut out chocolate.

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As I got a little more comfortable and less scared that something terrible would go wrong with my stomach, the first thing that got re-introduced was chocolate.  Just a little tiny piece, and went that went ok, it became my regular dessert.

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And while chocolate is great on its own, it certainly doesn’t hurt to do something fancy with it, either.  So when I found myself with a bowl full of strawberries I decided to embellish.  And when I melted a little too much chocolate for all the strawberries, that extra became peanut coconut apricot bark.  Both were delicious.  And gluten-free.  And a much welcomed treat.

recipe notes:  I apologize for lack of measurements in each of the following recipes.  I would imagine that a bag of chocolate chips (12 oz, typically) would cover a quart of strawberries, but that’s just a guess.  You’ll have to experiment.  The good thing is that there really isn’t a down-side to having too many strawberries – or too much chocolate.  If you’re left with more melted chocolate that strawberries to cover, start dipping whatever else you’ve got (pretzels, macaroons) or skip ahead and make some chocolate bark, another recipe for which measurements are arbitrary and the ingredients are adaptable to whatever you have on hand (see last year’s version).

chocolate dipped strawberries
yield: variable 

strawberries, cleaned
chocolate (I like dark, anything works, make sure it’s gluten-free)

1.  Line a baking sheet with parchment paper or a silpat.

2.  In a heat-proof bowl (I ❤ pyrex) set over (but not touching) simmering water, heat the chocolate until it melts.  Stir occasionally until smooth and melted throughout.

3.  Dip the strawberries in the chocolate then place on the baking sheet.

4.  Place the baking sheet in the fridge to cool.  Serve cool from the fridge or at room temperature.

chocolate bark
yield: variable

chocolate
peanuts
coconut (shredded, sweetened or unsweetened)
dried apricot, diced

1.  Let a baking sheet with parchment paper or a silpat.

2.  Melt the chocolate, as above.  When the chocolate is melted, pour 1/2 of the peanuts, coconut and dried apricot into the melted chocolate and stir everything together.  Pour the mixture out onto the parchment paper and use a spatula to spread it out, if needed.  I usually spread it to about 1/4-inch thick.

3.  Top the bark with the remaining peanuts, apricots & coconut.  You may need to press down on the peanuts and apricots a bit so that they adhere to the melted chocolate.  But no biggie if they fall off later.

4.  Cool in the fridge or on the counter until the chocolate has hardened again.  Break into pieces.  Enjoy.

source: Anna Maria original, inspired by chocolate

 

chile lime tequila popcorn

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So, March is here.  I’m not sure how it came around so fast, but it did, and I’m pretty excited about it.

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I’ve been experimenting with my fair share of gluten-free snacks these days and this popcorn was one I tried a few weeks ago as a contribution to a neighborhood game night.

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It’s deliciously spicy, naturally gluten-free and party friendly.  Whether you’re celebrating March Madness, St. Patrick’s Day or simply looking for a spicy snack, this popcorn is a sure winner.

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chile lime tequila popcorn
yield: 2 quarts (about 8 cups & about 8 servings)

recipe notes:  I like to pop my popcorn in a brown paper bag in the microwave à la Mark Bittman.  I measure out 1/4 cups of kernels, place them in a brown paper bag with nothing else (Bittman says to add oil but I’ve found you don’t need it), fold the top down many times and microwave it for 2 minutes until there are at least 3-4 seconds between pops.  You can also pop it over the stove in a little bit of oil à la Heidi’s instructions.  In regard to tossing the popcorn, I’ve done the bag way and also tossed it in a big bowl.  I didn’t notice much of a different between either.

2 quarts (8 cups) popped popcorn
2 1/2 tablespoons butter, melted
1 teaspoons freshly squeezed lime juice
1/4 teaspoon lime zest
1/2 teaspoon tequila
1/2 small jalapeno, seeds and membrane removes, minced
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin

1.  Preheat the oven to 300 degrees.  Line a baking sheet with a silpat or parchment paper.

2.  Put the popcorn in a large bowl, a large paper bag or a clean washable muslin bag.  In a bowl or liquid measuring cup, combine the butter, lime juice, tequila, lime zest and jalapeño and set aside.  In another small bowl, combine the pepper, salt, red pepper flakes and cumin.

3.  Pour the butter mixture over the popcorn, a little at a time, tossing the popcorn to coat as you go.  Next, pour the spice mixture over the popcorn and toss to coat.

4.  Spread the mixture out on the baking sheet and bake for 5-7 minutes or until dry.

source: 101cookbooks

 

 

coconut macaroons & a care package

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February is a big birthday month in our family.  I was fortunate enough to celebrate with my brother in person.  My sister, away at college, got a care package.  Last year for her birthday we made my grandma’s coconut cake, but this year I needed something both portable & gluten-free (because even though she’s not, I am, and I needed to taste them before I sent them).  Enter macaroons.  Sweet, light, coconut-y goodness.

I_0183Happy Birthday, sweet girl.  You’re the best.

coconut macaroons
yield: 24 macroons

4 egg whites (from large eggs)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup sugar
3 cups sweetened coconut flakes

1.  Preheat oven to 325°F. Line two baking sheets with parchment paper (I used two silpats).

2.  In the bowl of standing mixer or with a hand-mixer, beat egg whites, vanilla, and salt on high speed until soft peaks form, about 2 minutes. Add the sugar and continue to beat until stiff peaks form, another 3 minutes. Gently fold the coconut flakes into the egg white mixture. (If you want a more dense, less meringue-like macaroon, you can skip beating the whites altogether. Just whisk the egg whites, vanilla, salt, and sugar until frothy, then fold in the coconut.)

3. Uing a small dough scoop (or just a large spoon), form mounds of batter and drop onto the prepared baking sheets. Bake for 15-17 minutes, until the macaroons are just turning golden. Remove to a wire rack and cool copletely.

source: thekitchn

also in the package?  Some clothes of hers I borrowed (thank you) and a new scarf (because every college girl needs some lululemon)

macaroons, elsewhere: lime in the coconut macaroons from bon appetit