Lemon Cupcakes made gluten free...

Another few days have passed and as usual I have been in the kitchen whipping up some delicious treats to share even though I haven't been feeling up to par. I should have known not to rake the pine cones and needles up from the yard before Easter, but being the perfectionist I am I wanted everything to look nice for our family gathering.

Still  I wasn't going to let a little spell of allergies keep me down, so out came the pans, flour, and ingredients, to make some delicious lemon cupcakes. Yum. These were a big hit even though everyone was so full from all the ham and Easter dinner trimmings. They were light, and delicious, and not a one was left.....That's the biggest compliment I could have gotten!

These would also make a nice light dessert for a Spring brunch or any get together. I used the same flour blend that I shared in my last post which is very versatile. The lemon flavor is delicate, not overpowering, and the cakes are moist and fluffy. A little lemon flavoring and just a drop of yellow food coloring in the icing, made them Easter worthy.

I am impressed with the texture and moistness this flour blend lends to the cakes I have baked recently. Its a keeper for sure. So as I write this post I have visions of Apple Pie flying through mind....I have a pie crust recipe my friend shared with me recently that I need to try....

So until next post​, give the cupcakes a try and drop me a comment as to how it worked for you.
As always, Enjoy!
Sharon Lee



                                                                                                                            

Lemon Cupcakes

INGREDIENTS:

1 c granulated sugar
2 large eggs
156 gr basic gluten free flour blend         (the recipe for basic flour mix was posted in last post)
1 1/2 teas baking powder
1/4 teas salt
1/2 teas xanthan gum
1/2 c canola oil
1/2 c minus 2 teaspoons milk
2 teas lemon juice
the grated peel of 1 medium lemon

Preheat oven to 350* Place 14-15 cupcake liners in cupcake baking pans. NOTE *This makes more than 12 cupcakes after filling only 2/3 full.

Beat sugar and eggs until light and fluffy in a large bowl on medium speed with a electric mixer, for 1 minute.

Add the dry ingredients and liquids,  beat about 1 minute more until thoroughly blended.

Fill cupcake liners about 2/3 full. Place in center of oven and bake about 18 to 20 minutes, or until center springs back or tooth pick comes out clean, and cupcakes are a light golden brown.

Cool pans on rack about 5 minutes before removing cupcakes from cupcake pans, letting rest on rack until completely cool before icing.

Basic Gluten Free Multi Purpose Flour Blend

                                                                               

 Have you ever had one of those days where everything went as planned, and then the next everything that could go wrong does so? Well today is seems to be the latter of the two. I had my post already to share with just a few minor tweaks to be made, I was just about ready to hit the share button, then all of a sudden the whole post disappeared!!!! I guess its back to square one, as this is a post you are going to want to read....

As you well know I was away for five weeks in sunny South Carolina. The weather was absolutely beautiful, and I didn't in the least feel sorry for my family left behind in snowy Pennsylvania, even though I tried. Well I kinda tried :-)

While away I had a lot  of time to search the web for flour mixes that I thought would be the best combination for a Basic GF All purpose flour blend. Now you all know I  have been living a GF lifestyle for many years now, so I have just about tried every gluten free flour mix out there. I have numerous gluten free cookbooks in my cupboard, and I have tried hundreds upon hundreds of recipes from them, some of which have been pretty good, some not so much! Alas, none have given me the texture or consistency I have been truly hunting for. Some came close, but didn't quite reach the mark I have set for myself.

I got on the bandwagon with so many others awhile back believing that rice flour is "UNHEALTHY", so I  basically used as little of it as possible, which really changed the taste drastically of my baked goods. With that said, here is my conclusion....You can eat all the veggies, low fat meats, and fruits you want, for the HEALTHY part of your diet. Yet when it comes to the sweets and flour laden desserts that I eat, I want them to taste like the ones I grew up with as a child. Just saying...

So after returning from my much needed vacation I have been trying this new flour combination, and it seems to be the closest mix I have used to date when it comes to the texture, taste, and moistness of all those treats that I can remember as a child. I think the pancakes made with this mix are what really sealed the deal!

So get out your pans, utensils, and flours, and be prepared to mix away. I will give you directions for a basic 6 cup mixture for you to experiment with in a few recipes I will be sharing in the future. I have also included a chocolate cake recipe for you to try that will knock your socks off....It was converted from a regular "WHEAT" recipe with nothing changed except the flour mix in place of the wheat flour, and the addition of xanthan gum. My family did NOT know this was gluten free and the whole cake was devoured!!!! So enjoy.

PS: This mixture is not for use in bread recipes, as they must contain more proteins.

Until next post,
Sharon Lee



Basic Gluten Free Multi Purpose Blend        6 cups @ 125 gr per cup measurement

452 gr Superfine brown rice flour
226 gr Potato STARCH
76 gr Tapioca starch/flour

Mix and keep in refrigerator or freezer


Fudge Cake recipe:

1 cup unsalted butter
1/2 cup DARK cocoa
1 cup hot water
2 cups Basic GF Multi purpose blend ( 250 gr )
2 cups granulated sugar
1 teas baking soda
1/2 teas salt
1/2 cup buttermilk        ( I use the powdered form, mixed with water )
2 large eggs
1 teas pure vanilla extract
3/4 teaspoon xanthan gum


Preheat oven to 350 degrees.
Grease and flour a 9 x 13 cake pan.
In a medium bowl in the microwave melt the butter. Stir in the cocoa and hot water.
In a separate large bowl combine the measured flour, sugar, baking soda, xanthan gum and salt.
Pour the cocoa mixture into the dry ingredients, mixing on low to blend.
Beat in the buttermilk, eggs, and vanilla on low until thoroughly mixed.
Pour into the prepared pan. Bake for 30 minutes, or until a toothpick comes out clean, and top of cake is set.
Wait until completely cool to frost.

Note: Buttermilk must be used in this recipe to activate the low amount of baking soda used.









 

Falling off the Gluten Free band wagon...

Where has all the time gone?  It seems like just yesterday it was  Christmas...Yes, I do admit it takes me awhile to take down all my Christmas decorations and the Christmas tree itself, but I guess this year I have just been in limbo, with no energy or ambition.

So much has happened this past year in my life as some of you already know. Loosing my feline friend and companion of 20 years, my little Angel, really knocked the wind out of my sales. Its been hard adjusting to her loss, and it seems along the way I seem to have thrown my gluten free lifestyle off balance as well. I can't recall having one full gluten free day these past months, let alone a full week. To be honest I must admit that it has really taken a toll on my health! Big time!!!!!!!

Now its time to get back on track...I have gone through anxiety attacks, crying spells, a UTI, and mood swings too numerous to count. I am sick and tired of being sick and tired! If you have ever fallen off the GF wagon, so to speak, then you know exactly what I am talking about.

Well its a new year, and back to new beginnings. I don't like the way I feel physically, nor mentally lately, so I am going to pull up my big girl bootstraps and get back on track. I do apologize for leaving the blog in limbo as well, no excuse, I guess its just brain fog from all the gluten I have been ingesting...

So as I scour my recipe log, clean out my cupboards, and get back on board my gluten free lifestyle, I hope you will bear with me. If you yourself have had problems maintaining your GF lifestyle over the holidays I would love to hear from you. Drop a comment in the comment box below and I will get back to you...

So until next post, have a blessed GF day!
Sharon

PS: I did make a delicious GF chocolate cake with fudge icing over the holidays that my whole family loved and devoured! Will share the recipe in the next post..

Boom Silk by Cindy Joseph...

A few month back my friends at Boom Silk were kind enough to offer me the entire collection of Boom products to enjoy and review. First let me start off with the fact that I am not one of those women who have to have their "whole face" put on before they walk out the door. I never have been. In high school a little lipstick, blush, mascara, and occasionally some foundation was all that I ever wore. Actually I  hated wearing foundation, even then. I washed my face with Noxzema every day, and was one of those fortunate enough to never get those dreaded "zits" as we referred to them back then.  Now being older, my skin seems dryer and in need of a little help...that's where Cindy comes in.

 For those of you who are up on trends, style, and current fashion you have probably heard of Cindy.
Cindy became a model later in her life than most models start their careers. After leaving the modeling business she became interested in creating her own "skin care" products, thus the Cindy Boom line was born...
                                                                               
So, lets get back to Cindy's product line...First I have to tell you that there are products in her line that I really LOVE, and a few I use but just not the way they are designed to be used. Lets start with the LOVE list first. The Boomstick line has 3 products I find that I can not go with out!!! That is the GLO, COLOR, and GLIMMER sticks. These are a must in my now daily application. They all come in a comfortable stick form which is easy to handle. The COLOR stick is a must as it replaces not only your blush, but lipstick as well. Its a beautiful color which enhances all skin tones, and colors. It goes on smoothly, and blends quickly with just your fingers. No blush brush needed here!
                                                                                

The GLIMMER stick is one that I use to add just enough highlight to the arch of my eyebrow. It makes the arch look higher and younger looking, a must at my age!!! No need for all that eye shadow which makes women who are older, actually look older anyway. The last stick is the GLOW stick, which is like a moisturizer for your lips and can be used in place of lip gloss, but does not have the greasy texture that lip glosses leave. It has just a soft, smooth, moisturizing effect. These three "wonder" sticks are in my purse wherever I go. I don't leave home without them!
                                                                        
Now onto the other three products. Cindy has a gently exfoliating mask which I also love and use weekly, although I do have another name brand exfoliating wash I use daily as well. This mask is not one of those put on, let it harden, then wipe off masks....It has honey in it along with other ingredients that cleans and condition your skin. Even the ingredients in it sound yummy...All earthy and natural ingredients. My skin feels silky soft after gently removing the mask. Another must have in my book.

The last two products from Boom Silk are the moisturizer for your entire body, and the daily facial  moisturize. This is where my "switch a roo" comes in...I find the facial moisturizer to be a little heavy during the day for my skin type so I wear it at night while I am sleeping. The moisturizer for the entire body I absolutely love for my hands and arms which have become dryer as I age. I also use it as my daytime facial moisturizer when I know I am not going to be out in the sun. A word of advice here....a little goes a long way, so use sparingly, and always stir before applying.

 I absolutely love the feel of my skin in the morning when I awake after rinsing the moisturizer off my face. I really don't remember my skin feeling this silky, ever! Although I do wear a lighter anti aging cream most of the time on my face during the day  Cindy's entire body moisture product is my hands, arms, and legs moisturizer of choice....

I hope you will hop over to Cindy's home page and check out the products for yourself. Order the COLOR, GLIMMER, and GLOW sticks even if you order nothing else, you will LOVE, LOVE, LOVE them!!! They last a long time, and are so simple and easy to use.

So until next post....Enjoy your day!
Sharon

 

Red White and Blue Shortcake.....Jules GF for thee.....

                                                                           

Hi y'all. Picked that up during my visit to South Carolina recently. Its amazing how fast one can pick up not only a tan, but the language so quickly. The first time I said y'all I had to laugh, not at the phrase, but at how quickly I could conform into living down south. Its a lovely place and I could fit right in....I loved my visit,  but now I am home and its back into a regular schedule.

I am so excited to share with you Jules GF. I am still working on my own flour mix for a great slice of gluten free bread, but the Jules bread mix I have found is so good I will be putting my personal experimentation's on the back burner for the present.

Along with the bread mix you will find her GF flour blend, cookie mix, and pancake mix. There are also various recipes on her site that look absolutely delicious. I have included her Red, White, and Blue Shortcake recipe from her site since the fourth of July is just a few days away. I hope you will check out her site to the right of this blog by clicking on the picture of her bread mix. The site is truly amazing!

 Thank you vets for protecting our country, we salute you!!! I hope everyone has a safe and blessed 4th!!!

Red, White and Blue Gluten Free Shortcake 

Ingredients:

• 2 cups Jules all purpose flour
• 1/4 cup granulated cane sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 4 Tbs. vegetable or palm oil shortening or coconut oil, room temperature
• 2 large eggs (or egg substitute)
• 3/4 cup (6 oz.) vanilla yogurt (dairy or non-dairy) (So Delicious® Vanilla Coconut Yogurt)
• cinnamon sugar mixture (3 Tbs. sugar + 1/2 tsp cinnamon)
• 2 lbs. fresh strawberries
• 1 cup blueberries
• whipped cream topping

Preheat oven to 400° F (static) or 375° F (convection).
Whisk together all dry ingredients in a large bowl. Cut shortening into dry ingredients using a pastry cutter or two butter knives. Add stirred, cracked eggs and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle, but do not over-work the dough).
Pat dough out onto a surface dusted with gfJules™ All Purpose Flour to a thickness of about 1 1/2 inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, the higher the rise in the shortcakes, as the edges will not be compressed, and can rise in lovely layers).
Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture.
Bake for 8-10 minutes, or just until the tops are lightly browned. Do not overbake! Makes approximately 8 cakes.

"To be or not to be"......Gluten free that is!

                                                                              

Hi all...As you know I have been away on vacation for weeks now, thus the reason for no recent posts. It is too hard trying to use a gas stove in our RV as you have to open every vent in the place, and in 95 to 105 degree weather that is not a option, unless I want to fall over from heat exhaustion. Seems the Nu Wave and the hot plate are all we have been using while here. Forget about the oven, as its about the size of my microwave back home, and the last time I had tried to use it the bottom of our pizza was burnt to a crisp and the top still raw....not my idea of a tasty meal!

So basically I have no new recipes to share at this time. However, here are a few tips I thought you might find useful even if you have never eaten gluten free before and came across the blog by accident.

INFO:

Reasons to Go Gluten-Free
Though eating gluten free was originally just a diet to control celiac disease, many people who don’t suffer from celiac disease can actually benefit from eliminating gluten from their diets. Some people who do not have celiac disease can still suffer from gluten sensitivity, and going gluten-free is really helpful in balancing the digestive system of these people, even many who suffer from  IBS (irritable bowel syndrome). Eliminating gluten can also lead to consuming fewer empty carbohydrates, which can help you lose weight. ( still need to count calories)

Gluten-Free Alternatives
Just because you can no longer eat traditional flour doesn't mean that breads, pastas, and even beer or wines are totally off-limits. Most grocery stores and every health-food store has a large variety of gluten-free products to choose from, even stores like Walmart. I have even seen gluten free products in Big Lots....Yes I said Big Lots! I am so excited to be in SC because I have found several brands that differ from what my home state of PA has to offer. I am going to have to load up before our trip home!
If you're making food at home, finding gluten-free ingredients is also really easy. Flour alternatives made from corn, nuts, flax, or soy make delicious baked goods. Although I personally avoid soy which I explained in a post way back when I started my gluten free journey, it might work for you. You can totally replace pasta dishes with quinoa or rice instead. I love quinoa in stuffed peppers!!! You can even replace bread and buns for sandwiches with lettuce leaves, sliced mushrooms, or sweet potato patties. Going gluten-free allows you to flex your kitchen creativity muscles. So experiment, and send me your favorite gluten free summer recipes, I'd love to hear from you!

I hope you are enjoying your summer as much as I am.....Until next time...
Sharon

Chicken breasts with lemon butter....Winner..Winner..Chicken dinner!

                                                                           

Today is one of those days when I am really not in the mood to cook. I have been through so much this past year as you well know if you have read any of my recent posts. I need quick and easy, as I want to be in and out of the kitchen as quickly as possible today. After trimming branches off trees that overhung our driveway this past week, mowing the lawn, planting flowers, and  various other yard work, I just want a light, quick, easy dinner so I can then prop my feet up while sitting on a lawn chair, and enjoy the fruits of my labor. Heck....I might even set the patio table and enjoy my dinner while listening to the wind chimes as I enjoy the quiet of the evening.

So after just munching on some lemon gummy bears, a thought occurred....Why not something with lemon in it. I love the smell of lemon, it somehow seems to lift my spirits, so off to the cupboard to my vast array of cookbooks and recipes to start my searching. Lemon butter chicken breasts....Quick. Easy. Enough said, chicken it is. Thank goodness I always have a selection of frozen meats in my freezer to choose from so I definitely have what I need.

Years ago, three to be exact, I had planted some lemon seeds.  Although they have never actually produced any lemons as to date, hope springs eternal. SOMEDAY, as Tom Cruise repeatedly says in the movie Knight and Day. The only problem being is that our living in a state where we have snow in the winter months  I can't plant the trees in the ground, so they are outside during the warmer month's then inside during the winter months......I keep hoping. However, if you do rub the leaves between your fingers you can actually smell the lemon from the oils. SOMEDAY!!!

Well as promised here is the recipe.

Chicken breasts with Lemon butter:

6 medium boneless chicken breast halves, about 1  1/2 pounds
1/2 cup GF  all purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup unsalted butter
2 lemons, washed and sliced
2 T lemon juice

Directions:

Mix the flour, salt, and the lemon pepper seasoning in a shallow bowl.
Place each chicken breast half between two pieces of plastic wrap. Pound then lightly until about 1/4 inch thick. Coat each piece in the flour mixture on both sides.

Melt the butter in a large skillet. Cook the chicken breasts in the hot melted butter, half at a time, over medium high heat for about 3 minutes on each side until brown and no longer pink. Remove the chicken from skillet onto a clean platter and cook the remaining pieces the same way, removing to the platter when cooked.

Add the lemon slices to the skillet, cooking for 2-3 minutes or until lightly browned turning only once. Return all of the chicken to the skillet, overlapping the pieces slightly. Drizzle the lemon juice over the chicken breasts. Cook for approximately 2-3 more minutes more or until the pan juices are slightly reduced.

This is delicious served over cooked rice or quinoa, or even pasta. Makes about 6 servings. It actually turned out delicious as I had anticipated, and I did enjoy a very nice dinner on the patio listening to the sounds of nature.....Mmmmmmm, maybe a nap is in order about now!.

As always, I hope you enjoy.
Sharon




 

WWJD?......and Angel's poem

Okay....so this post has nothing to do with gluten free, no recipe today, not even a post really...

It seems I have been a little lost lately, you see I lost my best friend Angel four weeks back. Well she wasn't just my friend, she was my furry bundle of joy. She was my companion, child, roommate, friend, and so much more. Everyone couldn't believe she was really 20 years old as she looked like a young kitten, even at what the vet said would be 90-95 in people years for her as a feline.

She was my constant companion, she followed me everywhere, even into the kitchen which is probably the main reason you haven't seen any posts here for awhile now. I haven't been able to bring myself to do any baking because she's not here to cheer me on. I can see her sitting there looking up at me as if to say,  "This is the one....you got it this time!" Well that, and the fact that her treats were in the kitchen cupboard...

She started having seizure's in January and then her breathing started getting progressively worse, along with other health issues. I had to make the toughest decision in my life to let her go and not let her suffer. For those of you who are reading this and have pets that they love as if they were a child, you  know exactly what I'm feeling. A part of me is gone, never to be returned again. Life is not as it use to be.

Needless to say I have been struggling. If it can't go into the microwave it doesn't get made. I find myself eating out a lot, which when you live gluten free isn't a good thing as you well know.

So the real question is as the title to the posts suggests....WWJD? I know Jesus cried at His friend Lazarus's grave. He also cried before His crucifixion. I have done a lot of that, unceasingly as a matter of fact. Who did He have to lean on and comfort Him? The disciples were all asleep, even still they did not know nor understand the pain He bore in His heart knowing what was to come. Yet He had God.

My family and friends have been here for me every step of the way. They still are. But even they can't feel the depth or severity of my pain...they can only see it in me. Yet Jesus knows all to closely the pain of death. He bore it all upon the cross for me. I can't begin to imagine the loss God felt loosing His only Son.

I was blessed with my beautiful Angel for 20 years as my loving husband just reminded me of a few days ago.  I could have had her for less, but I was blessed with 20 full, wonderful, years. Angel is gone, but I have family who loves and depends on me. They look at me for strength and protection so I need to be strong. How then do I do this???

 So now I have to do What Jesus Would Do....I have to look to God. I need to call upon the one who created the universe. The one who entrusted Angel to me to love and take care of all those years. I thank Him for trusting me with her care, for giving me the opportunity to be the one blessed to love her and care for her.  I  have to go on and run the good race,  not only for myself, but also for the people He is still entrusting me with here on earth to love and take care of. I need to accept His healing for Angels loss, and take steps forward knowing He is beside me encouraging me on. So with Gods help, and a little from Angel also, I hope to be back posting recipes to share with you soon.

Until then, this is a poem I wrote for
        "My little Angel"


Did you ever loose a furry friend,
  who stayed with you until the end?

Who loved you unconditionally,
   Who hopped upon your weary knee.

One who made you smile, and  made you cry,
   and never ever asked you why.

Why you loved them as you did,
   and catered to their every whim.

Who gave love unconditionally,
   their very soul they let you see.

They accepted you, just as you were,
   a gift from God, this ball of fur.

The love they gave cannot be broken,
   even though words were never spoken.

These special friends they touch our soul,
   reach deep inside to let us know

Each breath they took, each look exchanged,
   it touched our lives, it made us change.

Yet deep inside we both knew,
   that someday they would be with You.

The pain's immense, the loss is great,
   I still hear the patter of your little feet.

I miss the touch of your sweet fur,
   your twitching tail, your soft sweet purr.

To have you just a few days more,
   to see you when walking through the door

I still awake looking for you,
   I need you now, to help me through.

My heart is broken, the pain does flow,
   yet we both knew you had to go.

Yet deep inside I know your free,
   free of the pain that I could see.

I hope you know I love you so,
   and when its Gods time for me to go

I hope you'll save a place for me,
   so we can share eternity.......






 

Vegan Chili.....I love Pumpkin in the summer......

 

 

Okay, I know the sun has been shining and some might think I am a little crazy for sharing a chili recipe at this time of year, but although most of us are strictly gluten free eaters, some also don't eat meat...besides, chili is a staple in our house year round. Its a comfort food anytime of the year.
So for those of you who are vegans....here's one for you!!!


Vegan/ Gluten free Pumpkin Chili

 

1 large onion, chopped1 can diced tomatoes
2 c vegetable stock
1 can black beans, drained
1 can garbanzo beans (chickpeas), drained
1 c pumpkin puree
1 tbsp ground cumin
1 tbsp garlic powder
2 tbsp. chili powder
Ground black pepper to taste
Salt
Olive Oil

 

1. In a large pan, saute chopped onions with olive oil until soft and buttery.
2. Add tomatoes, beans, and spices. Saute until aromatic.
3. Add vegetable stock. Bring to a boil. Add pumpkin puree and bring heat down to medium. Let simmer for 15-20 minutes.
4. Season with salt and pepper to taste.

Enjoy!!!

Blends by Orly.......Bagels, bagels, bagels comin your way!!!

About a month ago Orly from Blends by Orly, sent me her Manhattan flour blend to try so I could make some bagels. I haven't had a decent bagel since I went GF and I was really craving one like crazy! I have tried the ones you find in the freezer section of most stores, you all know the ones I am talking about, right? Some passed the "OK' test while others were just so...so... I don't know what set off the craving but I was desperate to have one that reminded me of days long gone bye. Orly's Manhattan blend didn't disappoint!

The Manhattan Blend comes with a Brioche Roll recipe printed on the bag, but I found  her bagel recipe using this blend on her home site at www.blendsbyorly.com and set off to work. Measuring out all the ingredients, I turned on the oven, got my large pan of water set on the stove for the boiling process, and set off to mixing.

Now I must say I was pretty skeptical when it was time to roll the dough into "log" shaped tubes as the first ball really stuck to my hands, so I washed them and started over. I found that by really dusting the board with extra flour from the blend, and dusting the tops generously with more of the flour blend, they rolled out very easily.

I then shaped the dough into bagel circles and let them set covered on my cookie sheet the full 45 minutes to rise. Although they didn't seem like they were where  they were suppose to be at this point I was really getting anxious to have a bagel, so I started the boiling water bath for each one. It seems they plumped up a little more in the bath so I didn't feel quite so apprehensive. I seem to get a little impatient waiting for things to happen, but with only 1/2 teaspoon of yeast in the mix you really shouldn't expect a huge rise. Also, this was my first time ever making bagels so I was not sure what to really expect.

After popping them into the oven I set the timer and waited. As I mentioned before, waiting is not one of my best virtues.....however I did wait, although I was very anxiously, hovering every 10 minutes over the stove. Finally!!! The timer went off and I retrieved what looked to be golden brown works of art! OK, so the circles weren't uniformly perfect but who really cares if they tasted as good as they looked....Oh my gosh.....These were so warm, with just the texture I remember bagels to be. I have to admit that just like the Lays potato chip commercial advertises....You can't just stop at one! The recipe makes 4 large bagels or 8 smaller ones. I had opted for the smaller ones so in all reality I only ate one.....Hey I'm trying to justify here!!!!

For those of you with allergies please know that this flour blend is gluten free, nut free, dairy free, corn free, and soy free. The flour can also be used to make soft pretzels, whole grain and rye bread, Danish pastry, challah and doughnuts, plus other items. I'd say that's pretty versatile.

I have to say that these were the most moist, delicious, and the best gluten free bagel I have tasted to date. Orly has a variety of other blends that I hope to try in the future. I must say that her knowledge of pastry baking really hit the mark on this flour combination. If you are looking for a great tasting bagel fresh from the oven then look no further. Stop over at her home page and order a bag of her Manhattan Blend today. Also check out her blog for more recipes for this blend and others that she offers. This Manhattan Blend and recipe gets a 5 Star rating from this picky eater.

Here is the recipe that is on her blog:

Recipe Yields 4 large bagels or 8 small bagels

1 1/2 cups (250 grams) Manhattan Blend plus extra for rolling out the bagels
1/2 tsp dry yeast
1 T brown sugar
2 T white sugar
1 1/2 tsp salt
1/2 tsp baking powder
3/4 cup plus 1 Tbsp (125ml) luke warm water
1/2 tsp vegetable or canola oil
1/2 tsp white vinegar
Additional toppings including sesame seeds, poppyseeds, and salt

Heat: Preheat the oven to 375 degrees Fahrenheit.   Cover a sheet pan with parchment paper.
Mix: In the bowl of your stand mixer, combine the yeast and lukewarm water.  Let sit for 5 minutes to allow the yeast to activate. Add oil and vinegar.  In a separate bowl, mix together the brown and white sugars, salt, baking powder, and Blends by Orly Manhattan Blend.  Whisk dry ingredients together and pour them on top of the wet ingredients.  Mix all ingredients together on slow speed for 2 minutes.  Increase to medium-high speed for another 3 minutes, or until the dough is smooth and completely mixed through.  Your dough should be and sticky, but not wet like a batter.

Shape and Proof: Turn the dough out onto a surface floured with Manhattan Blend.  Divide the dough into 4 equally sized pieces, or 8 for smaller bagels. Sprinkle flour on top of the dough to prevent it from sticking to your hands. Starting from the center and working outwards, carefully roll each piece into a rope about the width of your two hands.  Loop it around your hand to overlap the two ends and press them together. Use your three middle fingers to roll these two ends on your counter and seal them together to form a bagel. Repeat the process.  Transfer your bagel dough to the baking panUse a pastry brush or spray bottom to coat each bagel with a layer of water to prevent them from drying out while they rise.  Let the bagels rise in a warm area (ideally 90-100 degrees fahrenheit) for 35-45 minutes until they have almost doubled in size and are soft and fluffy to the touch.
Boil: Bring a large pot of water to the rolling boil and add 1 tsp of honey (optional for flavor and color).  With a slotted spoon or spatula, carefully place bagels into the pot and boil on each side for 30 seconds.  Do not crowd the pot. Remove from boiling water and place back on the tray.  Now would be the time to add seeds to your bagels.
Bake bagels for 35-40 minutes, or until the outside is golden in color and hard to the touch.

 

 

 

 

Cinnamon Pecan Coffee Cake....Yummy to the tummy!

Wow. All I can say is that the Holidays are a blur, and I am so grateful we aren't having a Winter like last years here in our area. So much had happened in our family in 2015, not good things, or pleasant things, and I am ready to try and move on with life as I now know it...

 

Looking forward to this brand new year I hope to be more active on the blog once again, and I am up for trying new recipes and flour mixtures. Oh by the way ALL my gluten free cookies I gave as gifts for Christmas were a hit! Half of my family didn't even know they were all gluten free. Now that is a compliment I will take any day of the week.

 

This past week I had to rush my 19 year old kitty Angel to the veterinarian hospital twice  as she started having seizures. Now for those cat lovers who are reading this, you will know how my heart is breaking. She is like a child to me. A companion, a friend...She has been started on a seizure  medicine three times a day and my heart is breaking...Since I have to administer the medicine every eight hours around the clock I will never be to far from home so I will have a lot more time to test and re-test recipes for the blog while keeping a close watch on her.

 

I absolutely love coffee cake and its been sometime since I have found a gluten free recipe where the cake stays moist for days, but here it is! I think it has something to do with the use of almond flour, as whenever I use it things seem to be softer and moister in texture. Also, since the cake is topped with loads, and loads of Pecans you are not really noticing the nutty taste of the cake itself so much.

 

I hope you will like it as much as we do and give it a try...After all, according to Punxsutawney Phil's perdition on Ground Hog Day tomorrow, we just might or might not be in for six more weeks of Winter!!! YUCK!!! Come on little guy.....enough is enough already!!!!!!!

 

 

Cinnamon Pecan Coffee Cake:

 

Ingredients:

1 cup almond flour

¾ cup coconut flour

½ teaspoon baking soda

¼ teaspoon salt

4 large eggs

½ cup almond milk

¼ cup melted coconut oil

½ cup honey

½ teaspoon vanilla

 

Topping:

1 cup pecan halves, toasted and chopped

1 Tablespoon cinnamon

¼ cup coconut oil

2 Tablespoons honey

Preheat oven to 350°. Line the bottom of a 9 inch round cake pan with parchment paper. Lightly grease the paper and sides of the pan with coconut oil.

1. Combine the topping ingredients and set aside.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a small bowl, use a fork to beat together the eggs and milk.
4. Add the egg/milk mixture, coconut oil, honey, and vanilla to the mixing bow. Beat with an electric mixer for a couple of minutes until ingredients are well combined.
5. Spoon into the cake pan and spread out evenly. Spoon the topping evenly over the entire cake. (I use my fingers to sprinkle the nuts around evenly.)
6. Bake for about 35 minutes or until it is set in the middle and a toothpick comes out clean.
7. Cool in the pan about 5 minutes. Invert onto a plate or rack, remove the parchment paper if stuck to the cake, and invert again onto a serving plate.