Churros, Gluten-free

Churros GF/DF/EF

I don’t drink, so Cinco de Mayo isn’t considered a major holiday (I don’t even know if I consider it a minor holiday).  Sometimes, I do think about it in advance where I can plan to have some Latin-inspired dishes, and this year was one of those cases.  One of my favorite Mexican desserts is churros.  I love the crispy fried dough, and the cinnamon sugar topping.  Is it possible to have these treats on a gluten-free diet?  Yes!

 

Churros
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Dough
  1. 2 cups water
  2. 2 tablespoons coconut oil
  3. 2 tablespoons sugar
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon salt
  6. 6 tablespoons brown rice flour
  7. 1 cup sorghum flour
  8. 1/2 cup potato starch
  9. 1/4 cup tapioca starch
  10. 1-1/2 teaspoon xanthum gum
  11. 1/2 cup applesauce mixed with 1 teaspoon baking powder
  12. 2 quarts vegetable oil
Chocolate Sauce
  1. 3/4 cup coconut milk
  2. 4 ounces dairy-free chocolate chips
  3. 1/4 teaspoon vanilla extract
  4. Pinch salt
Coating
  1. 1/2 cup sugar
  2. 3/4 teaspoon ground cinnamon
Dough
  1. Line 1 rimmed baking sheet with parchment paper and spray with non-stick spray. In a medium bowl, mix flours, starches, and xanthum gum together, set aside. In a large saucepan, combine water, coconut oil, sugar, vanilla, and salt. Bring to boil over medium-high heat. Add dry ingredients and stir well until combined.
  2. Transfer dough to a stand mixer and with paddle attachment, beat on low speed until cooled slightly. Add applesauce mixture and beat at medium speed until incorporated.
  3. Transfer warm dough to a piping bad fitted with 5/8" star tip. Pipe dough in 6" lengths, using scissors to snip dough at the tip. Refrigerate, uncovered, for 15 minutes to an hour.
  4. While the churros are in the refrigerator, add oil to a Dutch oven pot and heat over medium-high heat to 375˚. Oil should be 1-1/2" deep. Heat oven to 200˚ (this helps keep the churros warm and crisp between batches). Set wire rack in a rimmed baking sheet and place in oven. Line a large plate with paper towels.
  5. Gently drip 6 churros into the hot oil and fry until dark golden brown on all sides, about 4-6 minutes, turning frequently to ensure even cooking. Adjust burner as necessary to keep heat between 350˚ and 375˚. Transfer shurros to paper towel-lined plate for 30 seconds to drain excess oil. Then transfer to wire rack in oven. Continue with remaining dough.
Chocolate sauce
  1. Microwave cream, chocolate chips, and salt in a bowl at 50% power, stirring occasionally, until melted. Stir in vanilla.
Coating
  1. Combine sugar and cinnamon in a shallow dish (you want to be able to lay the churros down flat in the sugar). Roll churros in the sugar mixture, tapping off excess. Serve warm with chocolate sauce.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/
 These are crispy on the outside, fluffy on the inside and are so delicious that no one would guess they are gluten-free!

Gluten-Free Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies GF/DF/EF

I have to say that I am somewhat of a chocoholic, and these definitely satisfy that.  

 As is the case with thumbprint cookies, there is a little labor involved as you have to fill the cookies.  These cookies, however, are definitely worth it.  And nobody will guess that these are  gluten-free and vegan .

After baking, use the bowl of a teaspoon to create a bowl for the filling
After baking, use the bowl of a teaspoon and gently press about halfway down to create a shallow bowl for the filling
Use a small spoon to place the ganache in each of the cookies (I use a baby spoon)
Use a small spoon to place the ganache in each of the cookies (I use a baby spoon)

 

Chocolate Thumbprint Cookies
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Cookies
  1. 1-1/4 xanthum gum
  2. 6 tablespoons tapioca starch
  3. 6 tablespoons potato starch
  4. 3/4 cup sorghum flour
  5. 1/2 cup teff flour
  6. 1/4 teaspoon baking powder
  7. 1 cup unsweetened cocoa powder
  8. 3/4 teaspoon table salt
  9. 2 sticks non-dairy margarine (Earth Balance Vegan Buttery Sticks)
  10. 1-1/3 cups sugar, plus more for rolling
  11. 3 tablespoons water mixed with 1 tablespoon ground flax seed
  12. 2 tablespoons canned coconut milk
  13. 2 teaspoons vanilla extract
Chocolate Ganache
  1. 1/3 cup honey
  2. 1/3 cup canned coconut milk
  3. 1 tablespoon vanilla extract
  4. 1/4 teaspoon cinnamon
  5. 4 ounces dairy-free chocolate chips (such as Enjoy Life brand)
  6. 2 tablespoons non-dairy margarine (Earth Balance Vegan Buttery Sticks), softened
Cookie
  1. Preheat oven to 350˚. In a small bowl, whisk together xanthum gum, starches, flours, baking powder, cocoa powder, and salt. Set aside.
  2. In a medium bowl cream together margarine and sugar, and beat until fluffy. Add flax seed mixture, coconut milk, and vanilla; mix until combined. Add dry ingredients and mix until combined (it may take about a minute).
  3. Roll dough into 1-inch balls and then roll in sugar. Place one inch apart on a parchment-lined cookie sheet. Bake for 8-10 minutes, or until edges are set. Let cool on cookie sheet for 5 minutes. Using a teaspoon or a thumb, push down the center of the cookie to create a slight bowl.
Ganache
  1. Combine honey, 1/3 cup coconut milk, vanilla extract and cinnamon in a medium saucepan over medium heat. Bring to simmer and cook until honey dissolves. Remove from heat, cover, and let sit for 10 minutes.
  2. Place chocolate chips in a small bowl. Pour honey/coconut milk mixture over chocolate and let stand for 1 minute. Stir until smooth. Add margarine, and stir until incorporated.
  3. Spoon ganache into the cookies (I use a baby spoon as it gives me the perfect amount of ganache to fill the cookie, making it less messy). After about 15 minutes, the ganache will set, then you can transfer them to a container where they will keep for 2-3 days. They freeze well too, if you can't eat them all by then (which usually isn't the case with my family).
Adapted from Mel's Kitchen Cafe
One Fine Tomato http://onefinetomato.com/
 Something that I like to do with these cookies is sprinkle a little bit of sea salt on them, it gives the cookies some added dimension, and makes it a little more fancy.

Orange-Walnut Muffins Gluten-free

Orange-Walnut Muffins with Cardamom GF/DF/EF

My Grandma B had two walnuts trees at her house. When I was little, I remember climbing those trees. It was one of the few trees that I had guts enough climb. I felt like I was being extremely adventurous when in reality I was at most 5′ off the ground. As I got older, instead of climbing the walnut trees, I remember gathering the nuts and shelling pounds of them for my grandparents.

While I may have some fond memories of walnuts, I have to say, I’m definitely not a fan of raw walnuts. My brother-in-law’s sister describes the taste best in comparing it to earwax. Sorry if I ruined raw walnuts for any of you. Toasted walnuts, on the other hand, are quite delicious. Combine it with orange and you have a winning combination.  Adding some cardamom, takes it a notch higher.  

With these muffins, there are 3 options for topping the muffins, and each option is delicious: option one is plain; option two is a sugar topping; and option three is a glaze.

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Orange-Walnut Muffins with Cardamom
Yields 12
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Ingredients
  1. 1-1/2 cups sorghum flour
  2. 1/2 cup brown rice flour
  3. 2/3 cup potato starch
  4. 1/2 cup tapioca starch
  5. 4-1/2 teaspoons psyllium powder
  6. 1 tablespoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1-1/2 teaspoons ground cardamom
  10. 3/4 cup sugar
  11. 2 teaspoons orange zest
  12. 10 tablespoons coconut oil, melted
  13. 1-1/2 cups So Delicious Cultured Coconut, plain
  14. 1/2 cup applesauce mixed with 1 teaspoon baking powder
  15. 1 cup chopped walnuts, toasted
Optional glaze
  1. 1/2 teaspoon orange zest
  2. 1-1/2 cups powdered sugar
  3. 2 tablespoons orange juice
Optional sugar topping
  1. 2/3 cup sugar
  2. 1/2 teaspoon orange zest
Instructions
  1. Preheat oven to 375˚ and spray a muffin tin with cooking spray.
  2. In a large bowl whisk together first 9 ingredients (the sorghum flour through the cardamom). Set aside.
  3. In a medium bowl, rub the 3/4 cup of sugar with the 2 teaspoons of orange zest until the sugar begins to turn orange. This really helps infuse the flavor of orange throughout. Using an electric mixer, beat the coconut oil and orange-sugar together. Add applesauce mixture, and cultured coconut; mix until combined. Pour over dry ingredients and mix until combined. Stir in toasted walnuts. Portion batter into prepared muffin tin, filling them about 3/4 full. If using the optional sugar topping, sprinkle about a teaspoon of the sugar on top of each muffin.
  4. Bake in preheated oven until golden brown, about 25 minutes. Cool in pan for 5 minutes before removing to a cooling rack. If using glaze, spoon over muffins while muffins are still warm.
For sugar topping
  1. Rub together 2/3 cup sugar and 1/2 teaspoon orange zest until the sugar begins to turn orange.
For glaze
  1. Mix together all glaze ingredients (powdered sugar, orange zest, and orange juice) until it forms a smooth glaze.
Notes
  1. You can also freeze the muffins, unbaked. Portion in pan and freeze, then you can remove from the pan and freeze in a bag. When ready to bake, place the frozen batter into a greased muffin tin and bake for 35-40 minutes.
One Fine Tomato http://onefinetomato.com/
 The thing that I like about these muffins is that they are not overly sweet which makes for a great snack.  Consequently, I decided to enter this sweet snack in the So Delicious and Go Dairy Free Snackable Recipe Contest.

Snackable-Recipe-Contest-Badge

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