Updated Very Moist Carrot Muffins

 I decided to make this recipe using store bought GF flour now that it is readily available in stores. 

20 minutes at 350F, 24 muffins. nonstick cupcake tins.

Combine dry ingredients and set aside

• 2 c. GF flour (I used Bob's Red Mill All Purpose GF flour)
• 1.5 c. sugar
• 1 t. baking soda
• 1 t. baking powder
• 1 t. cinnamon

Beat

• 4 eggs

Slowly add oil like you're making mayonnaise. You want the egg/oil mixture to thicken with many tiny bubbles and be cream colored. (I think this helps keep a dome top on the muffins and prevents sinking. However they taste good no matter how they look.)

• 1 c. oil

Add and mix until all the grated carrot is covered with egg/oil mixture

• 3 c. grated carrots (I used food processor to grate carrots. About 2-3 carrots is 1 cup. Depends on carrot size. I generally just slice the carrots and let the slices mound/overflow my 2c measuring cup. It's close enough because it's a pain to measure grated carrots.)

Then add flour mixture and combine so there is no dry spots. It is usually pretty thick at this point. Not really pourable.

Scoop into well oiled cupcake tins (I like to use coconut oil but if you have paper liners you could use those. The pans are a pain to clean.) and bake.

You can let the muffins sit in the pan's until they cool if you want. The muffins pull away from the sides of the muffin cups that's how you can tell that they are done beside the smell while they are baking.

I'm not sure where I got the original recipe.

Updated 2/14/25

Gluten Free Irish Soda Bread with Raisins

 I was inspired to try a gluten free version after watching https://www.youtube.com/watch?v=fx9mjh0Tigs from the hillbilly kitchen. I did the regular version which was easy to make, very tasty and kept well. I only did a small loaf so it was quite small. It's a more dense bread compared to yeast breads.

I used Bob's red mill all purpose GF flour. It seemed kind of dense so I used a cup of cornstarch. Texture came out nice, lighter than wheat flour version but my raisins were at the bottom of the bread. It tasted good. Just need to give to my celiac sister to see how she liked it. 

Also used a small loaf pan with parchment paper. I cut a cross with 3 crossbars along with the slits to let the fairies out. It didn't look like the recipe rose at all. I wonder if I need to add more or a different leavening agent. It was also kind of wet so I think I need to cut back on the buttermilk. I didn't rub the top with butter like in the video.

I really like the whole milk buttermilk but it's hard to find here.

Soak 1/2 c. raisins in water if they are too dry, heat 1' in microwave, then drain after they plump up and aren't hard. (I don't use raisins a lot so sometimes they get quite dry and hard.) I think softer raisins are nicer in baked goods.

Mix dry ingredients

• 1 c. GF flour
• 1 c. corn starch
• 1/2 t. baking soda
• 1/2 t. cinnamon

Make a well and add

• 1 c. buttermilk (start with 3/4 cup. 1 cup was too wet although that might of been due to raisins.)
• 1/2 c. raisins

I started by using a rubber scraper to push everything together to blend without over mixing. Then finished with hands on cornstarched plate. (Trying to prevent gluten contamination.) Then shaped into loaf shape and put in parchment lined 4x8" loaf pan. (First time I ever used parchment paper. Worked quite well. Might even buy some when this runs out. Got it from my mom after my sister cleaned out her apartment when mom came to live with us.)

Let bread rest while preheating oven to 425F.

Cut cross with 3 crossbars and add fairy slits around each crossbar intersection. Supposed to let bread rise. However I don't think my bread rose but it still tasted good and the texture was pretty good.

Gluten Free Chocolate Zucchini Muffins

12 muffins in oiled muffin tin, 45’ / 350F

Ref: https://minimalistbaker.com/1-bowl-chocolate-zucchini-bread/

Eliminated the sugar. 

Blend together dry ingredients

• ¾ cup gluten free flour (Bob’s Red Mill Gluten Free 1:1 baking flour)
• 1/3 cup oatmeal ground to fine flour
• 1/3 cup almond flour
• ½ cup cocoa powder
• 1.5 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Then add 1/3 cup chocolate chips (might be good to add 1/3 cup of chopped nuts here too.)

Wisk together wet ingredients (I generally wisk after and during each addition)

• 2 eggs, lightly beaten
• ¼ cup applesauce
• ¼ cup melted coconut oil (not too hot)
• ¼ cup maple syrup¼ cup nut milk (cashew, almond…)
• 1 cup grated, drained zucchini 

Add wet ingredients to dry ingredients and mix together. Then put in oiled muffin tin and bake.

Used previously frozen, grated zucchini that was thawed and drained. Took 2 cups of frozen zucchini to end up with 1 cup thawed and drained. 

These muffins were drier than previous muffins made with fresh zucchini. Not sure if it’s the recipe or that I used frozen, then thawed zucchini.

Gluten Free Zucchini bread like muffins

 ref: https://minimalistbaker.com/gluten-free-zucchini-cake/

12 muffins in greased muffin tin, 300F for 45'

I cut the sugar in half and next time plan to substitute ground walnuts for almond flour. It rose well. I thought it was rather plain and too moist but my sister loved it.

Grate zucchini in food processor after peeling and removing seeds. Works best if you cut in smaller chunks and do it in bathes. Neighbor had given me two large zucchini so I ground it all up and froze 1/2 cup portions in the freezer.

Blend together dry ingredients, then set aside.

• 1.5 cups GF flour blend (I used Bob's Red Mill 1:1 baking flour for cakes)
• 1/4 cup oatmeal ground fine in ninja blender
• 3/4 almond meal but next time will add a portion of ground walnuts for improved flavor 
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 1 tsp cinnamon

Wisk together wet ingredients in large bowl (I wisk after each addition)

• 2 eggs
• 1/2 cup sugar
• 1/4 cup oil
• 1/4 cup (4oz) applesauce
• 1 tsp vanilla
• 1.5 cup grated zucchini

Add dry ingredients to wet and blend gently till all combined. Then put in greased muffin tins and bake.

Rice and Red Lentil Waffles

This is a combination of 2 recipes

• http://www.care2.com/greenliving/10-minute-protein-packed-lentil-pancakes.html
• http://www.divinetaste.com/archives/moong-dal-wafflesgreen-gram-waffles-with-green-and-red-chutney/ 

I used red lentils for their color and basmati rice because that is what I had.
Made 2 batches, one I soaked about 4 hours and the other that I soaked overnight and part of a day.

Pre=blend dry then cover with double the amount of water and soak a minimum of 4 hours or overnight.

• 1/2 c rice
• 1/2 c lentils
• 1 tsp. chia seed (optional) 

Drain then grind in blender* to fine paste with following seasonings. Save water to add back if needed to grind. (I added about 1 tablespoon of water to each ninja cup.)

• 1/4 tsp (for fluffiness, since we aren't fermenting the masa/ dough.)
• 1/4 tsp salt

Optional seasonings**

• 1 Tbs coconut oil (Thought it would make masa less sticky but didn't seem to make a difference.)
• 1 Tbs Flaxseed meal
• 1/2 tsp ginger
• 1/4 tsp cumin
• 1/8 tsp tumeric
• 1/4 tsp black pepper

*I ground in ninja cup in 2 batches
** Most of the seasonings are optional - Depends if you want it savory or sweet.

I had trouble with the waffles sticking to my Salton WM9.
The following seemed to work the best:

• Lightly oil pan before pre-heating. (If you use too much oil, the waffles brown on the outside before the inside cooks.)
• Add 1 ladle of batter to each of the 2 squares next to the hinges. Don't cook in the front squares.
• Cook a solid 5 minutes.

The waffles taste pretty good plain or with unsweetened yogurt on them.

I'd like to try making flat bread with this recipe to use in place of flour tortillas

Coffee Panna Cotta

This is very yummy. However, I made some changes and substitutions to the original recipe based on what I had in the house. I also cut the recipe in half so made 4 servings that I put in 6oz yogurt cups. (That is the perfect size serving for me.)

Moisten gelatin in small microwave safe bowl. Microwave 10 second hits, until dissolved. (I originally tried 30 seconds and it blew up in the microwave. Then I had trouble with it being in 1 big lump. You have to kind of sprinkle the gelatin on the water and not dump it in.)

• 2 T water
• 1 tsp gelatin

Then blend in small bowl until sugar is dissolved

• 1/4 c hot water (about 1 minute in microwave)
• 2 t. instant coffee
• 2.5 T sugar 

Add dissolved gelatin mixture and stir well so gelatin mixture doesn't stick to bottom of bowl.

Stir in

• 3/4 c. cashew milk

Pour into four 6oz yogurt cups or other dishes of similar size.
Refrigerate at least 2 hours until it is set.

The original recipe can be found here. http://ww2.kqed.org/jpepinheart/recipe-list/

Chocolate Panna Cotta
I also tried the following variation and it was OK but might want to bump up the gelatin amount a little bit.

Dissolve

• 1 t gelatin in
• 2 T water

Add gelatin mixture to

• 1 c chocolate cashew milk

 Then refridgerate

Easy Rhubarb Jam

Hi, I've been eating a lot of peanut butter & jelly sandwiches so I thought I'd try my hand at Rhubarb Jam.

This is a super easy recipe. Of course, I had to make some changes. I cooked it in a crockpot on high until it started bubbling around the edges and let it go like that for an hour or so with the cover slightly ajar until it looked like it was getting thicker. It's very good but on the sweet side, so if you'd like it less sweet cut back on the sugar. I bet it can be stored in the freezer too or processed for canning.

My husband says when he was a kid it was called Rhubarb sauce. However, mine turned out thick and sticky like jam.

------------------------------
ref:
http://scandinavianfood.about.com/od/saucesrelishespickles/r/Small-Batch-Rhubarb-Jam.htm

Rhubarb jam is often used as a filling for Scandinavian - especially Icelandic - cakes and pastries. Although it's hard to find in American groceries, it's dead easy to make from scratch.

Prep Time: 10 minutes (+ overnight in fridge. I just put it right into the crockpot)
Cook Time: 1 hour (about 4-6 hours? in the crockpot, last hour or so with lid ajar)
Total Time: 1 hour, 10 minutes (I really didn't pay attention)
Yield: 1 1/2 cups rhubarb jam
Ingredients:
    •    3 cups finely sliced rhubarb stalks (as red as you can find)
    •    1 1/2 cups sugar

Preparation:
Wash the rhubarb stalks well, being sure to remove all toxic leaves. Slice thinly and place in a non-aluminum bowl (glass works well). Mix in sugar, cover with plastic wrap, and refrigerate overnight (you'll see that the sugar draws the water out of the rhubarb).

Place rhubarb mixture in a non-alumnium pot and bring the pot to a low boil. Reduce burner heat to low and allow the mixture to simmer, low and slow, for 1 hour, stirring occasionally.

Remove from burner, cool, and refrigerate until using.

Jam can be stored in refrigerator for up to 3 weeks.