Mmmm… never thought I’d eat another donut again! But I was wrong! October 14, 2008

It’s been a while since my last post- but in the meantime I’ve enjoyed first trimester exhaustion, and come back to normal, so I’m cooking again!  Being a pregnant lady, I’ve been craving good old comfort food.  So yesterday I decided to attempt donuts.  I’ve never made regular donuts, never mind a healthier version.  These came out great and they taste better the next day!  They are not overly sweet and they don’t make your blood sugar rise and crash like normal donuts.

Maple spiced cake donuts

Makes 12 donuts and 12 donut holes

1/2 cup yogurt
1 egg
1/2 cup maple syrup
1/2 cup agave nectar (next time I want to try apple cider)
2 tbsp canola oil
3 cups light spelt flour, whole spelt flour, or whole wheat flour
1 cup barley flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg

Mix the wet ingredients in one bowl until throughly combined, and mix the dry in another.  Add the wet to the dry and stir for a minute or two until they are mixed well.  Refridgerate for 2 hours. 

Heat a pot with at least 2 inches of oil to medium high or, if you have a candy thermometer, to 365 degrees.  Be sure to use an oil with a high smoke point such as canola or peanut. 

Roll out your dough to about 3/8 inch thick.  I find it easy to roll out with a sheet of waxed paper between the dough and rolling pin so they don’t stick together.  Cut donuts with a donut cutter or, if you don’t have one, with round objects from around your kitchen.  I suggest a 1 cup measuring cup and bottle cap (that’s what I did anyway, and it worked for me).  If you’re using household objects, look for the sharpest edges you can find. 

Test your oil by throwing in a small piece of dough.  It should brown within 20-30 seconds.  Once the oil is ready, place donuts a few at a time into the pan, making sure you don’t crowd them.  Throw in the donut holes too.  Once one side is browned, flip with a slotted spoon to brown the other side.  Drain on a cooling rack over a plate or on a few layers of paper towels.  The big donuts take about 45 seconds per side. 

Serve warm or cold, with maple syrup drizzed on top if desired. 

Loosely based on Molasses Doughnuts from King Arthur Flour Baking with Whole Grains.

Apple Cinnamon Coffee Cake June 6, 2008

This is the second try for the perfect apple cinnamon coffee cake. I got closer this time, using an adapted version of the Awesome Blueberry Cake. This cake is dense, moist, and full of apples.  I made it last night and it’s almost gone!

Apple Cinnamon Coffee Cake

Batter:
1/3 cup applesauce
1/2 cup agave nectar
1/2 cup soymilk
2 tbsp ground flaxseed
1 tsp vanilla

1 3/4 cup whole spelt flour or 1 cup spelt 3/4 cup barley
1/4 tsp salt
1 tbsp baking powder
2 tsp cinnamon
1 tsp nutmeg

2 cups chopped apples (with peels if organic)

Topping:
1/2 cup chopped walnuts (optional)
1/4 cup spelt flour
1/2 cup whole rolled oats
1 tsp cinnamon
2 tbsp light agave nectar
1 tbsp canola oil

In one bowl, mix the wet batter ingredients and flaxseed. In a separate bowl, mix the dry ingredients, minus the apples. Add the wet ingredients to the dry, and mix well. Mix together the topping, and spread evenly on the top of the batter. Bake in a greased 9×9 pan at 350 for 45 minutes.

I appreciate this recipe for its lack of eggs.  I grew up not being able to eat the cookie dough because it had raw eggs in it, and I’m always kind of grossed out by them anyway (uncooked anyway).  I have yet to crack an egg without having a little egg explosion all over my hands. 

My husband’s great-grandmother who lived until 97 is famous for making floating island  for her guests.  Ideally, egg dishes are cooked, but this was not.  I guess my husband didn’t mind as a child, until he realized that his delicious dessert was undercooked eggs floating in undercooked egg custard.  I do not want him to relive this in any way, so I’m extra careful with my egg dishes, or, better yet, I just make a vegan cake.

Apple Cinnamon Muffins May 25, 2008

In my quest for a yummy healthy apple coffee cake, this is my first attempt.  It is based on a coffee cake recipe, but they really are not quite coffee cake texture.  I think they came out well anyway, though.  

Whole Grain Apple Muffins

Batter:
1 1/4 cups oat flour (or finely ground oats)
1 1/4 cups spelt flour or whole wheat flour
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt

1/2 cup canola oil
1/3 cup + 1/6 cup agave nectar
2 eggs
1/2 cup plain unsweetened yogurt
1 cup unsweetened applesauce
1 tsp vanilla

1 cup chopped apple pieces
optional: 1/2 cup walnuts

Topping:
1 cup oats
1/3 cup agave nectar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp canola oil
optional: walnut halves for garnish

Mix together the dry batter ingredients in one bowl, and the wet batter ingredients in another bowl.  Add the wet to the dry and mix together.  Fold in chopped apple and walnuts, if using.  Mix together topping.  Pour into muffin tins and put some topping on each muffin.  Add walnut halves to each muffin if you like. 

Bake at 325 for about 15-20 minutes or until golden brown. 

My husband’s opinion of these muffins is “mmmmmmmm”.  I particularly like the chopped apple, because it’s a bit less common to find in a muffin, but so tasty!

Adapted from King Arthur Flour Whole Grain Baking.

Oatmeal Raisin Cookies May 24, 2008

I made up this recipe a while ago, and I find them to be quite easy to make and enjoyable to eat.  They don’t store particularly well, so eat them within a few days of baking.  Or, save part of the cookie dough and bake some later too! 

These oatmeal cookies can be gluten free if you make them with gf oats.  They are only sweetened with fruit and inside when they bake they get soft inside but a little crusty on the outside.  I can’t explain it well, just try the recipe and you’ll see what I mean!

Fruit-Sweetened, Vegan, Wheat Free Oatmeal Raisin Cookies

1 cup raisins
1 cup pitted dates
1 cup apple juice
1 cup oat flour or finely ground rolled oats
1 cup rolled oats
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 cup raisins or walnuts

Bring the raisins, dates and apple juice to a boil, then turn heat to low and simmer for 10 minutes, covered.  Mix together dry ingredients.  When the fruit is done cooking, blend it in a food processor or blender.  Add to dry mixture, and drop by the tablespoon onto a greased cookie sheet.  Bake at 375 for 15 minutes or until golden. 

Awesome Blueberry Cake May 18, 2008

I have made this cake 3 times now and every time it’s come out really well. I do suggest that you go with canola oil and not olive oil, because even light flavored olive oil adds a bit of an olivey flavor to the cake. The website also has some good information about agave nectar.

Gluten free mozzarella sticks May 18, 2008

Mozzarella sticks are one of those things I forgot that I loved so much. In college they were the ultimate treat to get from the dining hall.

I have come up with a suitable wheat-free & gluten-free version, and it’s quite easy. It takes a bit of patience when you have to roll the string cheese around in the egg, due to it not being very porous, but it’s worth it.

Being an INFJ, I don’t use measurements… just eyeball it.

Gluten Free Mozzarella Sticks

brown rice flour

Italian seasoning

mozzarella string cheese

patience

an egg or two

canola oil

organic ketchup (high fructose corn syrup free) or tomato sauce for dipping

In a plate, mix flour and seasonings together.

In another plate, beat the egg(s).

Unwrap your string cheese and coat in egg, then coat in the flour mixture. Place each back in the egg and in the flour again, to coat twice. They just don’t pick up enough flour the first time.

Freeze the mozzarella sticks for at least a half an hour.

When you’re ready to fry them, heat some canola oil in a frying pan on medium high. Fry both sides for only 45 seconds – 1 minute.

Be sure to only leave them in the pan for 2 minutes, or you will have a cheese explosion on your hands. You’ll find yourself with a nice pan full of fried cheese, which is tasty in it’s own way, but not really what we’re going for here. I did this the first time I made this recipe, I think partially because I didn’t freeze them, and partially because I left them too long. I forgot that back in college when I worked in the school cafeteria, when you left someone’s mozz sticks for too long, all the cheese pops out and you serve up a lovely crispy mozzarella stick crust with no cheese inside. You quickly learn not to leave in there for too long, because otherwise you find yourself with a grouchy college student on your hands.

Serve with ketchup or tomato sauce and enjoy!

Wheat and sugar free banana muffies May 18, 2008

This post is the first in a series of wheat-free, sugar-free recipes for treats.

Dispite looking quite large and looming in the above picture, these muffins are tiny. That’s why they are called “muffies”. The word muffie is also more fun to say. I just modified a regular banana muffin recipe a bit, and they came out great. You can make them regular sized as well, of course.

3 medium bananas, mashed, blended, or pulverized in a food processor (my personal favorite)

1/2 cup canola oil or 1 4-oz stick of butter

2 large eggs

3/4 cup agave nectar

1 tsp vanilla

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 cups spelt flour or 1-1/2 cup spelt + 1/2 cup barley flour

1/2 cup of blueberries, walnuts OR chunks of dark chocolate (I like 85% -it has a miniscule amount of sugar-but people who are used to sweets tend to find it too bitter)

Preheat the oven to 350. Mix banana, oil, eggs, agave nectar, and vanilla together. In a seperate bowl, mix baking soda, salt, cinnamon, nutmeg, and flour together. Add liquid to dry, and mix until smooth. If you’re using berries or walnuts, stir them into the batter. If you want chocolaty center muffins (shown on right), place a chunk of chocolate into each muffin tin once you fill them, and carefully cover the chunks with the batter, making sure you don’t push the chunk all the way to the bottom. If you use regular size muffin tins, bake for 23-28 minutes. If you use mini muffin tins, make it about 12 minutes or so… I can’t remember the exact time. Just make sure a cake tester or knife comes out clean.

A NOTE ON MY WEIRD INGREDIENTS

Agave nectar is a low glycemic sweetener, which means your body processes it more slowly than sugar. It is great for people like me who love sweets but can’t really take the high sugar content. It is also the plant tequilla is made from.

Spelt and barley flour can be found at Whole Foods, and some supermarkets. You could always use whole wheat in this recipe. Barley flour makes muffins more crumbly, which is good in small amounts, this is why I used a quarter barley flour. According to King Arthur Flour Whole Grain Baking cookbook, that is the ratio to use. (I recommend the cookbook to those who want to integrate whole grains into their diet while eating “normal”; it also has a lot of good information about baking with less common grains)