Cinnamon Roll Cupcakes

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I find that I bake cakes/cupcakes more than any other item. It seems to me that almost everyone likes a good cake, but not always cookies, pies, etc. I am also the go to person for birthday cakes. Rather than make the same cake over and over again, I like to experiment with flavors to keep things interesting. This is how I came up with the cinnamon roll cupcake idea. I used by trusty Vegan GF cupcake base, then added cinnamon. Super easy! I also used vanilla icing and candied pecans as a garnish. My favorite aspect of this recipe is that it uses Vegenaise (or mayo) instead of eggs and oil. It makes the batter smoother and the cake much more moist and fluffy.

Cinnamon Roll Cupcakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 18 regular cupcakes or 48 mini cupcakes

Cinnamon Roll Cupcakes

Ingredients

  • 2 c GF All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp salt
  • 1 c sugar, granulated
  • 1 c water
  • 1/2 c Veganaise or Mayonnaise
  • 1 Tbl Vanilla Bean Paste or Vanilla Extract
  • 1 Tbl Cinnamon

Instructions

  1. 1. Mix together dry ingredients
  2. 2. Mix in wet ingredients.
  3. 3. Scoop into prepared cupcake tin.
  4. 4. Bake 12-15 minutes at 350ºF.
http://thehamperedchef.com/2016/06/05/cinnamon-roll-cupcakes/

National Grilled Cheese Month with Rumiano Cheese! Bonus: Recipe Contest!

April is National Grilled Cheese Month! Who doesn’t love grilled cheese? I prefer mine served next to a bowl of tomato soup! However with my intolerances, grilled cheese is a bit tough to make. Non-dairy cheeses rarely melt properly, or taste like real cheese. Luckily though, I can tolerate low-lactose cheeses with an enzyme pill. Organic, grass-fed cheeses are also much easier to digest, and healthier too! No added hormones to mess with your body. This is where Rumiano Cheese comes in. Here is a little background on their company:

Rumiano Cheese Company is the oldest family-owned cheese company in California dating back four generations. Rumiano Cheese Company is committed to the organic, grass-fed and Non-GMO movement and continuing to produce the highest quality cheese inspired by their founding fathers’ recipes and cheese making techniques. In 2011, Rumiano launched their Rumiano Family Organic line, which is the first cheese in the US market to receive Non-GMO Project Verification.

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I was thrilled to be chosen to try out this cheese! I found it at my local Whole foods. You can see its placement on the top row of the cooler shelf in the photo above. It comes in many varieties, though my store only carries 3 types: mild cheddar, sharp cheddar, and pepperjack. I was super excited to see that each one of those three listed 0g of sugar (i.e. lactose)! It did not say lactose free on the package, so I assume there may be trace amounts.

I couldn’t wait to get this home to make a grilled cheese! This cheese is great for melting. I used the sharp cheddar for the grilled cheese in the photo above. It had that lovely stretchy, gooey quality I haven’t seen in a low lactose cheese in forever! The taste was great too! I loved not having to feel guilty about eating it, since it is so healthy and doesn’t contain hormones or terrible fillers.

To find it at a store near you: Locator

Bonus: They are also having a grilled cheese recipe contest! Submit your recipe here by the end of April to try to win free cheese!

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Gluten Free Pancakes with Our House Mix

I was happy to be given the opportunity to try out the Our House brand of pancake mix and AP flour. The AP Flour is fairly straight forward: long grain brown rice flour, rice flour, sorghum flour, & xanthan gum. Nothing that would affect taste or texture over much. What I enjoyed the most, though was the pancake mix! I love pancakes! I have tried many recipes and mixes before, only to find their taste or texture sub par. The Pancake & Waffle mix has a few more ingredients: Rice flour, long grain brown rice flour, cane sugar, sorghum flour, baking powder, salt, xanthan gum, tapioca starch, & natural flavor. Aside for the “natural flavor” (which always makes me wonder), the ingredients are recognizable.  You also add similar ingredients as you would to a glutenous mix. Eggs, milk (almond for me), oil, water.

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The ingredients blended pretty easily and formed an initially liquid batter. Because of this, I mixed in in a large measuring cup. I learned this trick from my Mother-in-Law. It makes it easier to pour the batter into the skillet. Less mess!

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However, as you can see below, the batter thickened while I was waiting for the skillet to heat up. It ended up being too thick to pour, so I had to use a measuring cup to portion out the pancakes anyway.

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The end result was spectacular! The pancakes cooked much like glutenous pancakes do, with bubbles rising to indicate doneness. They cooked way lighter (not golden) than wheat pancakes do, so you have to keep an eye on those bubbles to judge when they are ready. As you can tell from the photo below, they have an excellent crumb structure. Light and fluffy, not dense or grainy. They tasted great too! I made both plain and chocolate chip and served them with my whipped vanilla “butter.” So yummy!

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Our House offers a complete line of baking mix products, including: all-purpose flour, brownie mix, cookie mix, pancake and waffle mix, corn bread mix, and baking mix. Please visit the Our House Website for more information on their products and where to purchase them.

Disclaimer: I received this product for free in exchange for an honest and unbiased review. All my opinions are my own. One may or may not have the same results as myself when using this product.

Almond Butter Cookies

So, the Body Ecology Diet is still rough. As a pastry chef, it is hard to avoid sugar, wheat, dairy and vanilla extract! I was about a month in before the cravings started. It also doesn’t help that Girl Scout Cookie season is upon us. I couldn’t fine any recipes for sweets on the body ecology diet, so I adapted a recipe for flourless peanut butter cookies to suit. Unfortunately the attempt at peanutless/flourless/sugarless cookies didn’t work so well! It took a couple of attempts, but the end result is worth it. I really like the salty/sweet taste. You can adjust the salt and stevia to suit your palette. For those of you on the BED, you will need to make your own almond butter from sprouted almonds, use alcohol free vanilla, and use ground flax seed instead of almond flour in the early stages of the diet.

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Almond Butter Cookies

Yield: 12-15 cookies (depends on size)

1 cup Almond Butter

1 Whole Egg

1/4 cup Almond Flour

1 tsp Vanilla Extract

1/2 tsp sea salt

Stevia or monkfruit powder , to taste (I only did 1/2 a packet)

 

  • Mix all ingredients together with a hand mixer or a fork.
  • Roll into 1-inch balls.
  • lightly press with a fork to flatten.
  • Bake at 350°F for 12-15 minutes.
  • Allow to cool (will crumble when warm), then eat!

 

 

 

 

Korean Briased Tofu with Green Onion

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Before I found out about my gluten intolerance, my husband and I used to go to our favorite little Korean restaurant once a week. I love that in addition to your main dish, you also get a variety of little side dishes called banchan. Unfortunately, it is hard to find gluten-free Korean food in a restaurant. Almost every dish involves soy sauce, fried elements, or gojuchang (a Korean chili paste that contains wheat!). So, as always, I have begun to try to replicate these dishes at home. I think that tofu is an under appreciated food here in the US, because it has been labeled as an option for vegans and vegetarians. Omnivores seem to avoid it here. However Asian countries have long since included in in their diets, in addition to meat. I greatly respect that, as it is a healthy and versatile source of protein. This particular dish is normally served as a banchan, but it is so good I could eat it by itself or maybe on top of some greens as a salad!

Ingredients

1 block tofu (14 oz)

2-3 stalks green onion – cut into 2 inch long peices

3/4 cup gluten free or tamari soy sauce

1/4 cup brown sugar

1 tsp gluten free gojuchang or other chili paste (I used a chili garlic paste I found at the Asian Market)

1/2 tsp minced garlic (omit if using chili garlic sauce)

1 tsp sesame oil

1 tsp sesame seeds (for garnish)

  1. Heat 2 tablespoons of oil in a saute pan.
  2. Mix soy sauce, brown sugar, chili paste, garlic, and sesame oil in a separate bowl.
  3. Drain and cut tofu into desired size. I chose larger rectangles, but smaller bite-size pieces work too. Pat dry with a paper towel (this is very important, since any excess water will cause the hot oil to spit while cooking).
  4. Pan fry tofu on both sides until lightly browned.
  5. Add in green onion and saute to wilt it slightly.
  6. Add in sauce mixture and cook for a few minutes until it is slightly reduced.
  7. Top with sesame seeds, serve, and enjoy!