Chocolate Chunk Banana Bread

by Eva // 17 January, 2014 // No Comments

Get your Gluten Free Dairy Free Chocolate Chunk Banana Bread here! It may seem pathetic, but yes, I am excited about something as simple as banana bread. You see, for the longest time I tried concocting many banana bread recipes, but none were the one. While they were good, they didn’t offer that moist crumbly texture I was looking for. But with this recipe, well…WE HAVE A WINNER! It’s super moist, super scrumptious and the additional chocolate chunks made it even more irresistible in my book.

I always like to enjoy a baked good with my breakfast, but I keep it on the low glycemic/high fibre side, like with these muffins and these cookies. This Gluten Free Dairy Free Chocolate Chunk Banana Bread is a perfect addition to my breakfast treats. Now, you could opt to exclude the chocolate chunks to keep it on the healthier side, but given it was sweetened only with coconut sugar and maple syrup (and not in large quantities might I add), I went for the chocolate. Figured it would add a little oomph to its sweet-o-meter. Go for it!

This is the second time I tried baking with coconut sugar, although my first attempt didn’t turn out quite as well as I had hoped (needless to say, I won’t be sharing that recipe with you). Apparently it can be swapped out 1:1 with granulated sugar, but seems that wasn’t the case for me. I suppose I’m still a coconut sugar newbie and have lots to learn.

Even though coconut sugar is new territory for me, I wanted to give it a try as it is a healthier option. Plus, Peggy K sold me on it once she mentioned it tasted like burnt caramel. And you know what, it totally does! I have to admit, I slowly started consuming (small) spoonfuls of this stuff rather than using it to bake. There I was standing in my kitchen. Coconut sugar bag in one hand, spoon in the other, scooping out an ‘acceptable amount’ and devouring it. I looked like a Nutella addict. Weird. I know. Lucky for me though, I now have this banana bread recipe to save me from my coconut sugar addiction.

Pure deliciousness!
Enjoy,
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Note: In the recipe below, I mention the coconut oil should be softened. Check out the recipe in my past post for a tip on how to easily soften the coconut oil.

Gluten Free Dairy Free Chocolate Chunk Banana Bread

Bake Time: 60 minutes

Makes: 1 loaf

This banana bread is super moist and super easy to make. Using nutritious flours and swapping out regular sugar for coconut sugar and maple syrup, make it a great breakfast option or snack.

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup almond flour
1/4 cup tapioca starch
1 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground cardamom (optional)
1/2 cup coconut oil, softened
2 overripe bananas, peeled and cut up (see note below)
1 tbsp vanilla bean paste
1/2 cup coconut sugar
2 eggs, lightly beaten
1/8 cup pure maple syrup
1/2 cup chocolate chunks or chocolate chips (optional)

Method

Preheat oven to 350°F. Spray a 9 x 5 loaf pan and set aside.
In medium bowl, combine flours, starch, baking powder, cinnamon and cardamom (if using). Set aside.
In large bowl, soften coconut oil by stirring around for about a minute.
Add in bananas and mash until combined.
Stir in vanilla bean paste and coconut sugar. Mix well.
Add in eggs and mix well.
Fold in dry ingredients and mix until just combined.
Mix in maple syrup and chocolate chunks/chips (if using).
Pour batter into loaf pan and bake in oven for 60 minutes or until tester inserted into center comes out with a few crumbs clinging to it.
Let cool in pan on wire rack for about 20-30 minutes before inverting onto wire rack to cool completely.
Store in airtight container in cool location or refrigerator. Can be warmed up slightly before enjoying.

Notes

This recipe also turns out great using 3 bananas, should you have another overripe banana on hand :)

http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-chunk-banana-bread/

Mini Chocolate Chip Muffins

by Eva // 7 September, 2013 // No Comments

Alright; I’ll be the first to admit I’ve been a bit lazy. Well, maybe more than a bit. I really should have posted the recipe for these Gluten Free Dairy Free Mini Chocolate Chip Muffins sooner, but it seems even though my body was physically back from holiday, my brain was not. Shame on me for not posting sooner! Especially since it’s been a year from when I started this blog (whaaa??). Months ago, I had planned on baking up something special to celebrate, but again, Eva no function brain well without, so maybe next post. I do have a test cake in the works which I hope to share with you soon, so what the hey, we’ll call that my celebratory cake. Sound good?

As you may recall from my previous post over a month ago (eek!), I had headed to sunny Spain for a much needed holiday. And if you follow me on Twitter you may recall some of these snapshots of the yummy foods I devoured:

GF empanada, the most delicious goat cheese I’ve ever had, my new fave chocolate soy pudding and a chocolate soy pudding pop.

A visit to Celicioso Gluten Free Bakery in Madrid

Sorbet from Dino Gelato and fresh homemade pasta at Il Piccolo Focone, both in Barcelona

Metropolis: 1 of my fave buildings in Madrid, plus a tasty burger from Tommy Mel’s in Madrid

and the views my eyes drunk in…my goodness the views!

Town of Dueñas & a view from Mirador de Valcabado

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Wind Power all throughout Spain

Sadly I did not get to enjoy the gluten free bocata (aka mega sandwich) I was sooo looking forward to while touring Barcelona. Like many places, it was closed down for summer holidays – bummer. I was surprised to see just how many places were shut down, given many tourists visit this city during the month of August. Anyway, I did get to try out the fresh homemade gluten free pasta at Il Piccolo Focone (fantastic!), and a refreshing sorbet on a gluten free cone from Dino Gelato (delish!) While in Madrid, I enjoyed gluten free cupcakes and cookies during a visit to Celicioso Gluten Free Bakery (scrumptious!), and a tasty burger and fries at Tommy Mel’s (mmm!). Plus all the gluten free goodies picked up at the grocery store and enjoyed while visiting with my parents in their relaxing town. I was definitely on gluten free goodie overload! I love visiting Spain and I look forward to my ‘every 2 years’ visits. Each time we go, we try to visit a new city (a deal I have with my hubby) and I fall in love all over again. Things seem much simpler there – the food, transportation and life in general. Staple Spanish food is so simple and so delicious, with many options being naturally gluten free! And when it comes to gluten free products in store, the shelves are packed with gluten free goodness at a price that can’t be beat. Everything is clearly labeled, making it easy to see what is safe to eat. *Sigh* I only wish more options like these were readily available here at home.

Being drunk on the simple life, it did take me about a week to get back into the baking game. But when I got my butt in gear, I kept it simple and made these Gluten Free Dairy Free Mini Chocolate Chip Muffins. Aside from filling pails with fresh milk and stealing fresh eggs from the chicken coop, another childhood memory of mine while spending my summer in Spain was indulging in the mini muffins the town baker would make. Again, they were very simple but so delicious – just flour, oil, sugar and eggs. I used to love cutting them in half, and spreading Nocilla on each side. For those of you who don’t know, Nocilla is the Spanish version of Nutella (and by the way it’s labeled gluten free!).

NOCILLA!

Alas, years ago I had to stop eating these little muffins, seeing how they are not gluten free. And so, this was my attempt at replicating them. And I must say, from what I remember, they’re pretty dead on. Now even though the original muffins did not have chocolate chips, I had to add them, because who could resist Chocolate Mini Chips from Enjoy Life Foods. However, during this trip, upon a visit with my mom to the town baker, I noticed they now have a chocolate chip version as well. I suppose no one can resist a little bit of chocolate! I also noticed the bakery has come a long way from when I was a child. There are so many baked goods available, and they change on a daily basis – from croissants to mini tarts, the options seem endless. It’s nice to see the simple things, such as the muffins I once enjoyed in my younger days, are still around. Guess you can’t mess with a good thing.

Pure deliciousness!
Eva

Note:
I also made a batch of large muffins. If you choose to make large ones, baking time is noted in the below recipe.
Enjoy!

Gluten Free Dairy Free Mini Chocolate Chip Muffins

Makes: 12 large or 28 mini

Simple and easy, these moist chocolate chip muffins are irresistible!

Ingredients

1 1/2 cup all purpose gluten free flour
1/2 cup white sugar
2 tsp baking powder
1/4 cup light olive oil
2 eggs, room temperature
1/2 cup almond milk
1/2 cup (or more) Enjoy Life Chocolate Mini Chips

Method

Preheat oven to 400ºF and prepare muffin trays with liners (large or mini). Set aside.
In medium bowl, combine flour, sugar and baking powder and set aside.
In large bowl, whisk together eggs and oil. Slowly whisk in 1/2 of flour mixture alternating with 1/2 of milk mixture, making sure no lumps are left. Add in remaining flour and milk and mix well.
Stir in mini chips.
Fill liners 2/3 full and place in oven. Bake large muffins for 20 min, and mini muffins for 15 min.
Remove from oven and cool for 2 min in trays before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-mini-chocolate-chip-muffins/

Butter Tarts

by Eva // 28 June, 2013 // 2 Comments

Summer always seems to be about refreshing treats like these popsicles I recently made. But let’s face it; popsicles don’t travel well in the summer heat….however these Gluten Free Dairy Free Butter Tarts absolutely do!
Obviously, I do enjoy frozen treats during summertime, but I also enjoy butter tarts. Could be because of their ooey-gooey fillings or because they’re perfect for picnics and backyard BBQ’s. Or, could be because I sometimes like to enjoy them frozen (probably because the gluten free versions you find in store are always frozen). Regardless, I was excited to make these Gluten Free Dairy Free Butter Tarts. I’ve been meaning to make these for a looong time, but was hung up on the fact I wanted to make them dairy free. Frankly, I was scared eliminating butter from the shells would result in, well let’s face it, a crappy tart shell. But I was wrong – they turned out perfect!

Of course, you’re not going to get the same flaky texture you would when using butter, however, they did have a nice crumbly texture and held the filling well in place. So much nicer being able to enjoy a dessert knowing you’re not going to pay for it later on. Granted a bit of butter could be handled, but sometimes you just ask yourself, is it honestly really worth it if there is another option? I actually made these for our Father’s Day BBQ, to enjoy after Glutrition’s delicious gluten free beef sliders (yes, I realize I am very late in posting this recipe, but hey, better late than never). As we would be at our annual prostate cancer awareness walk in the morning, I knew I had to make a dessert that could keep for many hours in a hot car (in a cooler bag of course). Like I said, they travel well.

Now I realize, many people (including myself sometimes), aren’t big on baking in the summer, because really, who wants to turn on the oven and drown their home in more heat?? But this recipe is so quick and easy that you’ll forget about the heat. Before you know it, the tarts will be out of the oven and you won’t be able to stop yourself from devouring at least one teeny tiny tart before it cools down completely. Disclaimer: expect to burn your tongue if you do so…I learned the hard way. And side note, I did it again when I made a second batch. I guess I’ll just never learn.
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These are so easy that I will be making these again for a Canada Day gathering this long weekend. Did I mention they’re the perfect way to finish off a backyard BBQ?
Pure deliciousness!
Enjoy and thanks for stopping by! Happy Canada Day to my fellow Canadians!
Eva

Gluten Free Dairy Free Butter Tarts

Bake Time: 10 minutes

Makes: about 20 mini butter tarts

These butter tarts are oozing with pure maple syrup and chocolate centers.

Ingredients

For Tarts:

3/4 cup brown rice flour
1/2 cup + 2 1/2 tbsp sorghum flour
1/2 cup + 2 tbsp tapioca starch
1/2 cup icing sugar
1/4 cup light olive oil
1 egg, lightly beaten
1 tbsp cold water (plus more if needed)
1 tsp pure vanilla extract

For Filling:

1/3 cup brown sugar
1/3 cup pure maple syrup
4 tbsp light olive oil
1 egg, room temperature
1 tsp pure vanilla extract
1 tsp ground cinnamon
optional Enjoy Life Mega Chunks or Chocolate Chips

Method

Lightly spray mini tart trays and set aside.
In bowl of mixer, combine flours, starch and icing sugar.
Add oil, egg and vanilla and mix.
Add 1 tbsp of cold water and mix until dough sticks together. Add more water, 1 tbsp at a time, only if needed.
Remove dough from bowl, flatten into a disk, and wrap in plastic wrap. Place in refrigerator for at least 30 minutes to chill slightly (allowing for easier handling).
Meanwhile, prepare the filling by whisking together sugar, syrup and oil in a medium bowl.
Add egg and vanilla and mix until combined.
Preheat oven to 400°F.
Remove dough from refrigerator. Place between two sheets of parchment paper and roll out to approximately 1/4 thickness. Cut dough using a 2" round cutter and line each tart cup with dough. I used an espresso cup to cut the dough since I don't have a round cutter that small.
Place 1-2 chocolate chunks into each tart shell and pour filling overtop ensuring not to fill over the shell edge.
Place in oven and bake for 5 minutes, then lower heat to 375°F and continue baking for another 5-8 minutes, or until edges are golden and filling domes.
Remove from oven and cool in trays for at least 15 minutes before carefully removing and letting cool on wire racks completely.
Store cooled tarts in refrigerator for up to 5 days or in freezer to keep longer.

http://www.pastelbakery.ca/gluten-free-dairy-free-butter-tarts/

Coconut Chocolate Chip Cookies

by Eva // 7 June, 2013 // No Comments

What do you write about, if you have nothing to say?
Oh-me, oh-my, I guess it’s just one of those days.
But Wait! A-ha! How could I forget this sweet display,
Of Gluten Free Dairy Free Coconut Chocolate Chip Cookies – Yippee! Hooray!

These cookies are soft, chewy and much yummier than a bowl of sorbet,
Tasting like a chocolate chip macaroon, they’ll brighten up any rainy day.
You can enjoy them at a ballet,
You can enjoy them when celebrating Mother’s Day,
You can even enjoy them while floating around the Milky Way.
And the best part of all? They’ll make you feel just a little coconut-tay.

So what are you waiting for hombre?
Hurry! Hurry! Don’t delay!
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It’s pure deliciousness I say!
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Enjoy!
Eva

Gluten Free Dairy Free Coconut Chocolate Chip Cookies

Prep Time: 15 minutes

Bake Time: 10 minutes

Makes: About 26 cookies

A soft and chewy chocolate chip cookie with a coconutty twist!

Ingredients

1 cup sorghum flour
1/2 cup almond flour
1/2 cup tapioca starch
1 tsp baking powder
1/2 cup coconut oil
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg, room temperature
1 tsp vanilla extract
1/2 cup mini chocolate chips (or regular)
1/2 cup unsweetened shredded coconut

Method

Preheat oven to 350°F. Spray cookie sheets, or line with parchment paper and set aside.
Spread shredded coconut on a pan and bake for 2 min or until lightly toasted. Remove and let cool.
In medium bowl, combine dry ingredients and set aside.
In bowl of mixer, combine sugars with coconut oil and beat for 2 min until mixture is smooth and creamy.
Add egg and vanilla and mix until just combined.
Gradually mix in dry ingredients, stopping once to clean down side of bowl with spatula. Mix until just combined (dough will start to stick together).
Using spatula, stir in chocolate chips and toasted coconut.
Drop tablespoonfuls onto each cookie sheet, slightly flattening each ball. Be sure to leave about 1" space between each ball.
Bake for 10 min (rotating pans in oven halfway through), or until cookies are lightly golden around edges.
Remove from oven and let cool on pans for 2 mins before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-coconut-chocolate-chip-cookies/

Browned Butter Chocolate Chip Hazelnut Cookies

by Eva // 11 April, 2013 // No Comments

I’ve been craving a chocolate chip cookie lately, but not just any chocolate chip cookie; I wanted a kick-ass one. These Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies definitely hit the spot! Let’s put it this way…they tasted like Nutella – yeah, ‘nuf said.

I couldn’t believe with all the baking I’ve done through the years, I didn’t have a classic chocolate chip cookie recipe. Crazy right? I mean chocolate chip cookies are pretty basic, but for whatever reason, I didn’t have a go-to recipe.

For inspiration this time around I turned to Anna Olson, specifically her latest book Back to Baking. Honestly, this book is dangerous. I have lots of baking books I enjoy and love, but I must honestly say this book makes me want to bake every single recipe. Anna’s recipes are simple, and that’s very good when you just want to devour some cookies, bars, etc…like NOW! It is definitely a collection of timeless recipes (as the title of the book states). Yes, the majority of the book is non-gluten free recipes, but like I said, they are so simple you could experiment with converting them. However, if you don’t like converting recipes, there is a whole chapter dedicated to gluten free (along with chapters dedicated to egg free, dairy free and low sugar/fat recipes).

As I mentioned though, these Gluten Free Chocolate Chip Hazelnut Cookies taste like Nutella heaven, thanks to the chopped hazelnuts I added to the recipe. As well, the browned butter provided a nice deep nutty flavour to the cookie. This was my first time browning butter and it’s true when they say you’ll know when it’s done. The house smelled like toffee nut – like a Skor chocolate bar to be exact.
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Pure deliciousness!

Enjoy and thanks for stopping by!
Eva

Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies

Prep Time: 20 minutes

Bake Time: 10 minutes

Makes: about 24 cookies

A scrumptious gluten free chocolate chip cookie resembling a chocolate hazelnut spread!

Ingredients

1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg, room temperature
1 tsp vanilla extract
1/2 cup brown rice flour
1/4 cup sorghum flour
1/4 cup buckwheat flour
1/4 cup tapioca starch
2 tbsp potato starch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped hazelnuts
1/2 cup chocolate chips

Method

In a saucepan, melt the butter over med-low heat until it is browned. You'll know it's ready when it becomes caramel in colour and your house smells like toffee nut. Remove from heat, and let cool.
Preheat oven to 350°F. Spray cookie sheets or line with parchment paper and set aside.
Combine dry ingredients in a medium bowl and set aside.
Add cooled browned butter and sugar in bowl of mixer and mix until combined.
Add egg and vanilla, beat thoroughly. (about 2 min).
Stir in dry ingredients and mix until just combined.
Fold in hazelnuts and chocolate chips.
Drop dough by tablespoonfuls onto cookie sheets, leaving about 1 1/2" between each.
Place sheets in preheated oven and bake for 10 minutes.
Remove and let cool on sheets for at least 5 minutes before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-browned-butter-chocolate-chip-hazelnut-cookies/

Ferrero Rocher Style Cupcakes

by Eva // 9 February, 2013 // No Comments

It’s that time of year again. Pinks, reds and purples will be featured predominantly in store windows. Heart shaped decor and chocolate galore…it’s Valentine’s Day baby!

Now, I’m not much of a Valentine’s Day ‘celebrator’ – that is, I was never big on the Valentine’s Day goodies like the plush toy animals with their big puppy dog eyes and heart in hand. Reminds me of the hilarious ‘Happy Love Day’ scene from The Simpsons (‘they didn’t have Lord Huggington?!). I did however enjoy the vintage Valentine’s Day cards (love anything vintage!) and cheesy cards – like the one featuring a couple of bees with a caption reading ‘Will You Bee Mine’. What can I say; I’m a sucker for cheesy things. Aside from the cards, of course chocolate played the star role. Who could resist gorging on insane amounts of chocolate??

Back in the day, I was able to consume any amount of gluten, so no chocolate was off limits. Of course now-a-days, certain ones don’t make the cut, such as the divine Ferrero Rocher chocolate (queue angels singing).

Who could resist a hazelnut enrobed in a smooth chocolate filling, covered in a thin crispy wafer, and then dipped in creamy milk chocolate and finely chopped hazelnuts. Mmmm…pure bliss. This got me thinking…wouldn’t it be great if someone invented a gluten free Ferrero Rocher? No, I didn’t invent one, but until that day comes, I present you with the next best thing…my own take on a gluten free Ferrero Rocher style cupcake!

Now unfortunately, there is no thin crispy wafer in these cupcakes, but I’d have to say, this is probably the closest thing to a gluten free Ferrero. A moist and light chocolate cake with finely chopped hazelnuts, covered in a creamy chocolate hazelnut swiss meringue buttercream (using Enjoy Life Mini Chocolate Chips and real hazelnut butter!), and topped off with a Glutino brand chocolate wafer cookie (I couldn’t resist – I had to incorporate wafer somewhere!).

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Pure deliciousness!

Here are the recipes…enjoy!

Gluten Free Ferrero Rocher Style Cupcakes

Bake Time: 22 minutes

Makes: 12-16 cupcakes

This moist chocolate hazelnut cupcake is sure to please!

Ingredients

Cupcakes:

3/4 cup white rice flour
1/2 cup buckwheat flour
1/4 cup tapioca starch
1/4 cup premium unsweetened cocoa powder, sifted
4-5 tbsp finely chopped hazelnuts
1 1/2 tsp baking powder
1 tsp baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
1-2 tbsp hazelnut butter
1/2 cup light olive oil
3 eggs, slightly beaten
1/3 cup chocolate almond milk
1 tsp pure vanilla extract

Chocolate Hazelnut Swiss Meringue Buttercream - makes about 5 cups

8 egg whites
2 cups granulated sugar
2 ½ cups butter
1 ½ cups Enjoy Life mini chocolate chips (or other chocolate for melting), + 1 tsp butter for melting
4 tbsp hazelnut butter

Method

For Cupcakes:

Combine dry ingredients (1-9 on above list) in bowl of mixer.
Add wet ingredients and mix well for 2 min.
Fill liners ½ way up and bake in pre-heated oven at 350°F for 22 min.
Remove and let cool in pan for 2 min before moving to cooling racks to cool completely before frosting.

For Buttercream:

Make sure mixer bowl is completely grease free before starting. Add egg whites and sugar to bowl. Simmer over a pot of water (not boiling), whisking constantly but gently until temperature reaches 160°F, or until sugar has completely dissolved and egg whites are hot. Ensure to clean down sides of bowl during this process, with a wet pastry brush or spatula so granules of sugar don’t stick to the sides.
Take bowl off heat and place back on the mixer fitted with whisk attachment. Whip until mixture is thick, glossy and neutral, and outside of bowl has cooled down. During whipping, start melting mini chocolate chips plus 1 tsp butter in microwave. Once completely melted, stir in hazelnut butter and set aside to cool.
Returning to egg white mixture, switch over paddle attachment and while mixing on low speed, add butter one cube at a time and mix until it has reached a silky smooth texture. If it curdles, keep mixing until it comes back smooth. Once all butter has been incorporated, add chocolate mixture and mix until fully combined.
Use immediately or refrigerate for up to 1 week or freeze for up to 6-8 weeks, thawing overnight at room temperature and re-whipping with paddle attachment.

http://www.pastelbakery.ca/gluten-free-ferrero-rocher-style-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

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