I love cranberries, and have been trying to figure out recipes to make with the abundance of cranberries that have been on sale recently.
I came up with recipe tonight, and it turned out pretty well. Little Z loved it, and the orange glaze is really delicious, and is the perfect compliment to this not-too-sweet muffin.
I used freshly squeezed orange juice for this recipe, but I am sure store bought orange juice will work just as well.
Cranberry Orange Muffins:
1 cup sugar
2/3 cup orange juice
1 cup unsweetened apple sauce
¼ cup canola oil
¼ tsp salt
2 cups white rice flour
3 tsp baking powder
1 cup shredded fresh cranberries (use a blender or food processor)
I didn’t provide great measurements because I just eye-balled it. Just make the glaze thin enough to drizzle over the muffins.
powdered sugar (around 1/4 cup)
orange juice (the juice from a half of a freshly-squeezed orange)
Mix dry ingredients together; mix wet ingredients and add to the dry ingredients. Stir until thoroughly blended. Pour into oiled muffin tins (or muffin tins with paper cups). Bake in a preheated, 350° oven for 20 minutes, or until a toothpick comes out of the center clean.
let cool, and drizzle with orange glaze.
This dish easy and fast to make, and I can’t even begin to tell you how delicious it is. You can make it in muffin tins, or even better, in individual ramekins (there is no dairy or cheese to bind the potatoes together, so keeping the potatoes in the ramekin makes you feel like you actually are eating the old-fashioned scalloped potatoes.
For those of you who make scalloped potatoes from scratch, this is MUCH easier, and tastes just as delicious.
3-4 russet potatoes, peeled and sliced
½ yellow onion, diced
salt and pepper to taste
spices (like oregano, Italian seasoning, parsley, etc)
Mix potatoes, onion, salt and pepper in bowl and transfer to greased muffin tin/ramekins. Sprinkle spices on top, cover with aluminum foil and bake in a 375° oven for 20-30 minutes. Bake uncovered 10 more minutes, or until tops are golden and potatoes are soft.
This is such a sweet, moist cake that I didn’t add frosting, (well, I also don’t really like frosting that much, but this cake really didn’t need it!). This cake is delicious and I really can’t tell that it is gluten free (or egg free, for that matter). Such a perfect treat for the fall – and little Z loves it.
1 cup packed brown sugar
2/3 cup orange juice or water
1 cup canned pumpkin (I ran out of pumpkin, so I used ½ cup mashed butternut squash & ½ cup pumpkin and it worked great).
¼ cup canola oil
1 tsp vanilla extract
¼ tsp salt
2 cups white/brown rice flour
1 Tbl sp cinnamon
2 tsp baking powder
½ tsp baking soda
1 cup finely shredded carrots
½ cup powdered sugar
2 Tbl sp orange juice or water
1 tsp cinnamon
Cream together brown sugar, orange juice, pumpkin/squash, oil, vanilla and salt. Add flour, baking soda and powder and stir until thoroughly mixed. Stir in carrots. Pour batter into a greased 9×13 inch baking dish and bake 25-30 minutes in a preheated 350° oven until firm in center. Let cool and top with icing (if desired).
I made this recipe recently and it was very tasty. I adapted it from Sunny Cinnamon Bars from the cookbook, “Cookies for everyone” (if you follow this blog, I use this cookbook all the time). The original recipe calls for 1/2 cup unsalted sunflower seed kernels. Little Z reacts badly to sunflower oils and seeds, so I left them out. If you or your child doesn’t react to sunflower seeds, I think it would definitely be a great addition to this recipe by adding another element of texture.
1 cup applesauce
1 cup packed brown sugar
½ cup canola oil
1 Tbl sp ground cinnamon
¼ cup water
1½ cups white/brown rice flour
½ cup tapioca starch
dash of salt
2 tsp baking soda
1 cup raisins
1/2 cup sunflower seeds (optional)
1 tsp cinnamon
¼ cup brown sugar
1 cup crushed Chex cereal(or safe granola)
Mix together dry ingredients in a bowl and wet ingredients in another. Stir in raisins. Pour into an 8×8 baking dish. Sprinkle sugar and cinnamon on top, and top with crushed Chex. Bake uncovered for 40 minutes in a 350° preheated oven.
Lil Z is starting kindergarten in about three weeks. MY BABY IS STARTING KINDERGARTEN IN THREE WEEKS… hyperventilating… where has the time gone?! I’m no longer in my twenties. I realized today while helping at my church’s VBS that I am technically old enough to be the mother of the 14-year-old classroom helper!!!
But I digress. I wanted to repost this recipe because I plan on making it as a quick breakfast for Lil Z to eat as we drive to school. See, at our house, no one is on time for anything — EVER. And sitting down for breakfast when you have to be somewhere before 10 am is never going to happen. So instead of serving him dry cereal from a zip-log bag as we race to school, this will be what I feed him (I’ll save the zip-lock cereal for week two and the rest of the school year!).
These crackers, when rolled thin enough, are a very delicious alternative to graham crackers (they really do taste a lot like graham crackers!). When rolled thick, they taste like a muffin in bar form. I have made them with and without oatmeal. Either way, they taste wonderful and are very satisfying. A good friend of mine and her little boy (who are not gluten free) love these, and even though I can eat gluten and eggs, I will gladly eat this over a lot of snacks because it is not only healthy, but filling (unlike a lot of processed snacks).
Unfortunately, each time I have made these (and anything with flax meal), Little Z gets very fussy, diarrhea and diaper rashes. I think the high fiber of the flax meal bothers him. This is disappointing because these are fairly easy to make and he adores them.
- ½ cup canola oil (coconut oil would work great, too)
- ½ cup packed dark brown sugar
- ½ cup honey
- 1 tsp vanilla extract
- 1 ½ cup brown rice flour (I usually use brown)
- 1 cup rice bran (or 1/2 cup rice bran & 1/2 cup Quinoa/GF Oatmeal)
- 1 cup flax meal
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp salt
- 2 tsp ground cinnamon
- ½ cup rice milk
- Sugar-in-the-raw (as much or as little as needed)
Mix together the dry ingredient, except sugar-in-the-raw. When thoroughly mixed, slowly add the rice milk while stirring. The dough becomes sticky, so you may need to mix/knead by hand. Divide the dough into 4 balls and place each ball on a cookie sheet lined with aluminum foil. Roll out each ball – Roll out the dough very thin for crackers, or thicker for bars. Cut into individual bars with a knife (I use a pizza cutter). Sprinkle sugar-in-in-the-raw on top. Curl aluminum foil around the edges (so they don’t burn and bake in a 350° oven for 10 minutes; uncover edges and bake 5 more minutes until lightly browned. Let cool completely before handling the crackers/bars.
Adapted from Cookies for Everyone, Laakso and Hammond
My favorite time of year is the fall, and my favorite kind of pie is pumpkin. I had a hankering for both this weekend, and as a result: Pumpkin Pie Pancakes were born.
1 cup brown rice flower
1 T superfine sugar
3 teaspoons baking powder
1/3 cup tapioca starch
dash of salt
1/2 cup canned pumpkin
3 T Canola oil
3/4 cup water
1 T honey
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix all wet ingredients together with a whisk in a large bowl. Add the dry ingredients and mix with whisk. Pour some of the batter into a well heated and oiled skillet (high heat). When your pancake bubbles, flip it over and continue cooking. When pancake is golden on each side, remove from pan and place on a plate. Top with honey, powdered sugar or pure maple syrup.
NOTE: After several minutes, these pancakes stick a bit to each other if piled on top of one another. Put a piece of wax paper in between each pancake if they are going to sit on a plate for awhile, or if you are putting them in the freezer or fridge to eat later.
Tip: You can freeze your extra pumpkin in ice cube trays, and once frozen, place in a plastic zipper bag to use the next time a recipe calls for pumpkin.
These were really easy and fast to make. Bravo Brownies have a chewier texture than “normal” brownies, but they are a great alternative to the wheat version – and they taste really good, and are very moist. Little Z ate them twice today, and threw a tantrum each time we had to cut him off.
This recipe is from “Bravo Brownie Cut Ups” in Cookies for Everyone! (p. 184)
1 cup superfine sugar
1/3 cup tapioca flour
1/3 cup white rice flour
½ cup unsweetened cocoa powder
½ cup applesauce
¼ cup water
1 tsp vanilla extract (leave out if you have a corn allergy, or make your own)
½ tsp baking powder (use featherweight if you have a corn allergy, or make your own)
¼ cup powdered sugar (has corn, you can make your own)
mix all dry ingredients together (except powdered sugar) and add wet ingredients and blend until smooth. Line an 8 by 8 inch baking pan with aluminum foil (extend foil over the sides). Pour batter into pan and bake in a 350° preheated oven for 30 minutes (or until edges are firm). Cool completely in pan (for easier cutting, you can freeze for 15 minutes or so). Remove from the pan using aluminum foil and cut into squares. For a fun twist, cut using cookie cutters.