Decadent Double Chocolate Muffins Gluten Free Vegan

      It's been a while since I posted a baked dessert recipe here on the blog. That doesn't mean though that I've stopped experimenting in the kitchen.  If you've been following me in Instagram, Facebook or Twitter,  (I hope you are.) I'm sure you are aware that I'm spoiling the kids too much by always giving them freshly baked goods.  Hey, it's part of my job as a mom right? 

      Among the pictures I posted on Instagram lately, this Decadent Double Chocolate Muffins got the most requests for me to share the recipe.  I guess describing it super moist and made with lentil flour generated some extra curiosity.  What do you think?  Does it sound intriguing? 

    Anyway, for the past few months, I've been testing several protein rich naturally gluten free flours such as lentil, chickpeas, mung bean and even tiger nuts.  Child #3 in particular needs extra protein. Aside from that, we're already big rice eaters so I want to produce treats that are not only yummy but healthier as well.   

     While I'm writing this post, I've been going back and forth whether I'll call it a muffin or a cupcake.  Unlike most muffins, these are very light, soft and spongy.  The texture close to an angel food cake.  Without icing though, I can't officially call these cupcakes.  Anyway, I just decided to call it muffins.  If ever you need to make cupcakes, you can make these and top it with some healthier Creamy Chocolate Frosting.  I'm sure it will be a hit to any party.  

         Who says you have to feel guilty when you eat something decadent?  Give these a try and let me know what you think.  

          Have a great weekend!

- Roz

Ingredients:

2 Tbs. ground flax seeds
6 Tbs. water
1/2 cup unsweetened applesauce
1 cup nondairy milk ( I used flax milk)
2 tsp. apple cider vinegar
1/4 cup avocado oil (or canola, grapeseed)
2 tsp. vanilla extract
1 cup organic raw sugar
1/2 cup chocolate chips

Flour mix
1/4 cup arrowroot flour
1/3 cup potato starch
1 cup lentil flour
1 Tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt

1. Preheat oven to 375 degrees F.  Line two (12 standard sized) muffin tins with cupcake liners or silicone cups.
2. In a small bowl, combine the flax seed and water to make .  Mix well and let it stand for at least 5 minutes.
3. Add the apple cider vinegar to the non dairy milk. Stir and set aside.
4. In a medium size bowl, shift the ingredients of the flour mix.
5. With the mixer running, cream the sugar, avocado oil, apple sauce and flax seed goo until light and fluffy.
6. Alternately add the flour mix and non dairy milk.  Start and end with the flour mix.
7. Mix for about 1 minute.
8. Stir in half of the chocolate chips.
9. Fill prepared muffin tips up to 3/4 full.
10. Top with remaining chocolate chips.
11. Bake at 375 degrees for 10 minutes.
12. Reduce the oven temperature to 350 and bake for another 10-13 minutes or until the toothpick inserted in the middle comes out clean.
13. Remove from the muffin tins and let it cool on top of a cooling rack.
14. Enjoy!

A Stack of Gluten Free and Vegan Mint Chocolate Mini Donuts

          Summer is in full swing and I'm pretty sure if you have young children in the house, your grocery bill is competing with your electric bill. In our case, the more outdoor activities the kids have, the more they asked for food.  I barely can keep up with the demand.  Since it's too hot to turn on my trusted oven, I used my beloved donut maker to stock up on quick snacks.

        Thin Mints are my children's favorite Girl Scout cookie.   Before the food allergy diagnosis nine months ago, our family would have boxes after boxes of this highly addictive treat.  We do have 2 Girl Scouts trying to get the much coveted patch after all. 

          Though my girls still sold GS cookies this year, we didn't purchase much for ourselves.  Aside from yours truly, there's no one else fit to eat those delectable yet non food allergy friendly delights.  Then one day, while I was preparing to make some mini donuts, child #3 asked why we can't make some Thin Mint donuts.  Light bulb moment! I decided to play around in the kitchen and after a few trial and error, I was able to create a recipe that my toughest critics approved. 

          Whether you are having a big case of GS cookie craving, wanting a food allergy friendly treat or simply wanting to try something new, give this one a go.   I'm sure you'll love them too. If you need any help just let me know.

- Roz

                      

 

 

 

Ingredients:

 

1/2 cup cocoa powder

3/4 cup oat flour

1/4 cup rice flour

1/4 cup potato starch

1 Tbs. baking powder

1 Tbs. flax meal

3 Tbs. lukewarm water

3/4 cup flax milk (or other non dairy milk)

2 tsp. rice vinegar (you can also use apple cider vinegar)

1/4 cup coconut oil

1/2 cup raw cane sugar

1 tsp. vanilla extract

1/2 tsp. mint extract

 

Glaze:

1/2 cup chocolate chips

1 tsp. mint extract

 

1. In a small bowl, make a flax goo by mixing the flax meal and water. Set aside for at least 5 minutes before using.

2. Prepare the non dairy "buttermilk" by combining the flax milk or any non dairy milk and rice vinegar. Set aside.

3. In a big bowl, whisk the cocoa powder, oat flour, rice flour, baking powder and potato starch.

4. With the help of an electric mixer with a paddle attachment or a hand mixer, cream the coconut oil and sugar until light in color.

5. Add the flax meal goo and mix until well combined.

6. Alternately add the flour mixture and buttermilk mixture. Remember to start and end with the flour mixture. 

7. Add the vanilla and mint extract.  Mix just until combined.  Be careful not to over mix.

8. Pour about 2 tablespoons of the batter on each slot of a preheated donut maker and bake for 5-6 minutes. 

9. Once baked, cool in a wire rack for a about 10 minutes before frosting.

10. To prepare the frosting, transfer the chocolate chips in a microwave safe bowl and melt it on high for about 40 seconds in 15 second intervals.  Make sure not to overheat the chocolate. 

11. Once melted, add the mint extract and mix until well combined.

12. Dip the cooled mini donuts in the chocolate mixture and transfer to a cooling rack until the chocolate coating sets.

13. Enjoy! 

     

Food Allergy Friendly Vegan Creamy Chocolate Frosting

       So, what is the most important part of the cake?  For most people especially my kids, it's the icing or frosting! In fact, given a choice, they will just eat the frosting and leave the cake naked! 

       On my part though, I am not a big icing eater.  I like the cake part more.  That is why taste is really important.  If I ever eat some frosting, I am quite the picky type too.  It should be not too sweet, creamy and loaded with flavor too.  Come on, if I'm going to indulge, it should be worth all the calories right?

        Here's my take on a creamy chocolate frosting.  You'll notice that I did add a pinch of salt in it.  It's a trick I learned from my teacher in one of those cake decorating classes. Since butter is out of our diet, I used oil. Since I added some fresh apple sauce, I am happy to give this treat to the kiddos.  Hey, it's still fruit!

       Without much more intro, here's the recipe for the yummy food allergy friendly chocolate frosting.  Give it a try and please let me know if you love it too.

        Enjoy!

- Roz    

Ingredients:

1 cup unsweetened cocoa powder
4 cups powdered sugar
1/4 cup coconut oil (you can also use grape seed or canola oil)
1 1/2 tsp. vanilla extract
1/4 cup apple sauce
1/4 tsp. sea salt (finely ground)
3-6 Tbs. coconut milk (you can also use almond, rice or flax milk)

1. In a big bowl, combine cocoa powder, powdered sugar, apple sauce and sea salt. 
2. Slowly whisk in vanilla and coconut oil.
3. Add 3 Tbs. milk and beat until creamy (about 3 minutes). To incorporate more air and make a lighter frosting, I suggest you use an electric mixer.
4. If the frosting is a bit stiff, add a tablespoon of milk at a time until you reach your preferred consistency. 
5. Use immediately. 

* Refrigerate frosted cupcakes.  High heat will make it loose its consistency.  You can make it fluffier by putting the prepared frosting in the refrigerator for 30 - 40 minutes and whipping it before using.
 

Gluten and Nut Free, Vegan Fudge Chocolate Cake

       My family is not vegetarian much so vegan.  We are just normal foodies trying to eat healthier.  When my children were diagnosed with multiple food allergies, we have to eliminate eggs, dairy, soy, nuts, peanuts and yes, wheat.  Baking has been a real challenge since I have to come up with recipes that are not only vegan but also gluten, soy and nut free.  Oh I have to specify too that the taste must be close to the "real thing" since the kiddos used to eat the regular kind before and it will be hard to fool them.

         Chocolate Cake is always big in our house.  Pre food allergies, our favorite is Ina Garten's version.  The coffee in her recipe really brings out that deep indulgent chocolate flavor. For a while, we haven't had any of this treat because I have to replace almost everything in the recipe and deep inside I'm scared to make one for it may not turn out as good.  I don't want to be the one to finish a whole cake that's not worth every calorie!

        Then last week I came across Chef Chloe's new Vegan Dessert Cookbook.  Her recipe was quite simple but is not completely gluten free. I tried her recommended gluten free version and the result was quite good.  I didn't stop there though. By now, you all know that delicious food isn't enough.  I have to lessen the fat and sugar content.  Plus I need to sneak in some healthier ingredients. 

       So after a much tinkering, I finally came up with my own chocolate cake.  Since I serve this to the kids, I used decaffeinated coffee granules.  For a grown up version, you can use brewed strong coffee instead of the instant coffee.  You can also add a Tablespoon or two of Kahlua Coffee Liquor to start the party.    

       Since I'm running late, I'll post the recipe for the Creamy Chocolate frosting tomorrow.  If you're super excited to try this though, don't worry, my kids love it as it is. Just drizzle some melted dairy free chocolate and it's a treat.

       Enjoy your weekend!

- Roz
      

 

      

Ingredients:

1 3/4 cups gluten free flour mix (you can also use Bob's Red Mill Gluten Free All Purpose Baking Flour -- 44 oz )
1 1/2 cups turbinado sugar (or any raw sugar)
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/4 cup coconut oil (you can also use canola or sunflower)
1/4 cup unsweetened applesauce
1 Tbs. apple cider vinegar
1 tsp. vanilla extract
1 cup coconut milk (you can also use almond, rice or flax milk)
1 cup hot water
2 Tbs. instant decaf coffee granules (you can also use regular coffee granules)

1. Preheat oven to 350 degrees.  Lightly grease 2 pans (9 inch) or if making cupcakes, line standard muffin pans with paper lines.  This recipe will produce about 24 cupcakes.
2. Sift flour, baking powder, baking soda, salt, cinnamon and salt.  Set aside.
3. In a small cup, combine coconut milk (other non dairy milk) and apple cider vinegar. Mix well.
4. In a separate cup, dilute coffee granules in hot water. 
5.With an electric mixer, cream the sugar, oil, vanilla and applesauce.
6.Alternately add the flour and coconut milk mixture.  Start and end with the flour.
7. Slowly pour the coffee mixture and mix just until combined. Make sure that you don't over mix.
8. Divide the batter to fill the two pans or when making cupcakes, fill each mold up 2/3 full.
9. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean with a few crumbs.  For cupcakes, bake for 16-20 minutes and do the toothpick test. 
10. Remove from the oven and let it cool completely on a cooling rack before frosting.

Easy Chocolate Heart Treats

            Today is the first year our family will celebrate Valentine's Day food allergy friendly.  For years, receiving heart or flower shaped chocolates is something my children looks forward to every February 14th. Not wanting to break the tradition, I started looking for local New Jersey bakeries or dessert places that might have gluten, dairy, egg, nut and soy free treats. 

 

            Guess what?  It was indeed challenging to find one.  Since I don't want to feel defeated,  I decided to bring out that heart lollipop mold (yes, I used to collect those) and melted some Enjoy Life Semi Sweet Chocolates using a homemade double boiler. 

 

             Well, it's just a fancy way of melting the chocolate on a glass bowl on top of a pot of simmer hot water.  Once the chocolates are liquid, transfer it to plastic molds and let it cool.  I have noticed that the allergy friendly chocolates take longer to set.  I have to put it in the freezer for at least 2 to 3 hours for the treats to unmold with ease. 

 

 

            After removing from the molds, let the chocolates reach room temperature before wrapping it in plastic.  Secure with a curling ribbon and you are good to go. 

 

 

 

           This morning, the kids woke up with a nice surprise waiting for them.  Chocolate heart lollipops paired with exploding heart balloons from the dollar store.  It's not a matter of what they can't have.  It's a matter of what they CAN have.

 

            May your day be filled with love.  Happy Valentine's Day!

 

 

-Roz

The Quest for a GEDS free Brownie Part 2 - Simply Organic

 

       It's Thursday again and here I am sharing with you my search for a delicious gluten free, egg free, dairy free and soy free Brownie.  This week, I tried another brownie mix I picked from my shopping expedition at Stop&Shop. 

 

       At first, I was a bit hesitant to try this. It's $4.39 a box, not on sale and the mix still needs 2 large eggs.  After a few minutes of back and forth holding and returning to the shelf, I finally gave in and put it in the cart. The "please mom" look from 2 small boys sealed the deal.

 

      The day came to try this brownie mix.  Again I followed the directions to the dot.  With my big mixing bowl and trusted wooden spoon, I slowly added the prepared egg replacement and melted butter.  Since no electric mixer required, I carefully folded the ingredients making sure not to overmix. As the batter come together, it became really thick and gooey. Spreading the batter evenly to fit the greased pan was a big challenge.  After a few minutes of patting down, the super thick goo went to the oven.

 

        Waiting for the brownies to bake seems like eternity.  I've been looking at the glass oven door every 4 minutes or so to make sure that I don't burn it.  Finally, the sweet sound of the alarm went off.  Top looks good and the sides aren't burnt.  Just by it's looks, I thought, I was able to come up with the best GEDS free brownie. (Fingers crossed)

 

        When the pan of brownies finally came to room temperature, it was time to start phase two which is cutting.  My plastic knife went through the brownies wonderfully.  Yes, I always use a plastic knife to cut bars because nothing sticks to it and the cuts are clean.  Wow! These really looks like real brownies!!! The top has a shiny, crackled finish and the middle has a soft moist cakelike structure.  It also holds it's shape well. Not bad eh?

 

       Here's the final test - Taste.  What can I say? Looks are deceiving! The brownies didn't have the chocolate flavor I was hoping for.  Actually, there's not much flavor at all. It was so bland.  Not a hint of cocoa or vanilla.  It even needs some sugar. Plus, these brownies have a grainy feel that sticks to the tongue. Unappealing.

 

       My kids did ate them but they kept on asking me to make the "Blakie brownie" next time.  They said that even if the "Blackie" is very gooey and sticky, it tastes so good.  Way better than this batch.  Who am I to argue right?

 

        So the verdict is, these Cocoa Brownies from Simply Organic have the good looks of a real brownie but the taste is just not there. I even went online check the reviews for this product and yes, we all agree that this mix is not a keeper. Some of the reviewers even used the 2 eggs the recipe called for. Oh well... the GEDS free Brownie Quest continues.... See you next week.

 

-Roz