Tag Archives: gluten-free

Gluten-Free Quinoa Chocolate Chip Cupcakes with Sunbutter Mousse Frosting

I am having a hard time listening to my own voice lately.  The words are all the same … “Eat over your plate, please. Do not get in the pool until your sunscreen is on.  Why did you just get in the pool without sunscreen? It’s not too hot. It’s summer.  Don’t come back inside.  You are not bored.  No, we can’t get donuts.  Get along.  I have no idea what we’re having for dinner.  And I don’t know when it will be ready.  Clean up the Playmobil or I’m throwing it away. Hang up your towel.  Hang up your bathing suit.   No, we are not watching TV.  If that little asshole spraying us with the water cannon doesn’t stop, I’m going to lose my shit.”

Well maybe I just *thought* the last one.  OK, I actually said it out loud just yesterday, but it was under my breath.

But I’m doing this all without beer, people.  Because, once again, I am not eating/drinking gluten and wheat (with the exception of a few I couldn’t turn down).  And it’s working — miraculously, or perhaps, predictably — and my sinuses and ears have never felt better.  I won’t bore you with the boring details though.

I haven’t done much gluten-free baking and was a little overwhelmed with the combination of flours and ingredients that one must use in order to approximate wheat flour.  Sorghum, potato, corn, xanthan gum … just not your normal pantry ingredients.  I’m starting to stock up, but I really liked the idea of a one flour, whole grain solution when I saw a chocolate cupcake recipe on the back of the Bob’s Red Mill Quinoa Flour.  I’m sure I’ll get into the science experiments eventually (when I have  a huge pantry), but for now I’m going to try to keep it simple.

Beyond, I’d prefer to take a more whole foods approach to gluten-free.  As much as I like some of the substitute products, some of the ingredient lists are terrifying.   The cookies might be good, but I think we learned our lesson with Snackwells, didn’t we?  These cupcakes utilize only quinoa flour, which is a complete protein and closer to a vegetable than a grain.  I’ve modified the recipe to include chocolate chips and frosted them with a sunbutter mousse frosting.   The texture is great and I think the quinoa flavor (which can be somewhat stronger than normal flour) is tamed by the chocolate.

And I do appreciate the irony of discussing healthy foods as I type up a recipe for cupcakes with chocolate, butter, cream cheese, sunbutter, and sugar.  It’s still not every day food — but it’s an improvement. And forgive me, a girl needs a good chocolate treat when she’s not drinking beer.

Quinoa Chocolate Chip Cupcakes with Sunbutter Mousse Frosting

Cupcake recipe modified from Bob’s Red Mill

Makes one dozen with some leftover frosting

Cupcakes:
1/4 cup butter
1/2 cup water
1/4 cup cocoa powder
1/2 cup sugar
1/2 cup brown sugar
1 1/4 cups quinoa flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
2 eggs, separated
1 1/2 t vanilla extract
1/4 cup sour cream
1 cup of chocolate chips or mini chocolate chips

Frosting:
1 1/2 cups powdered sugar
1-8 ounce package of light cream cheese (Neufchatel), softened
6 T butter, softened
1/2 cup Sunbutter (or other nut butter of your choice)
1 t vanilla extract

1.  Preheat oven to 375 degrees Fahrenheit.  Line a muffin or cupcake tin with twelve paper liners (or grease well).

2.  In a medium saucepan, combine the butter and water over medium heat, stirring until melted together.  Remove from heat and whisk in cocoa powder.

3.  In a large bowl, combine the sugar, brown sugar, quinoa flour, baking powder, baking soda, and salt.  Add in the cocoa mixture along with the two egg yolks, the vanilla, and the sour cream.  Mix batter until combined well.  Stir in chocolate chips.

4.  In a separate medium bowl, beat the two egg whites with an electric mixer until stiff peaks form.  Fold the beaten egg whites into the cupcake batter with a rubber spatula.  You want it to be well combined, but you don’t want the egg whites to deflate too much.

5.  Pour batter into prepared cupcake liners, making each cupcake about 2/3 full.  Bake for about 15 minutes until nicely puffed and crackly on top.

6.  While cupcakes are baking and/or cooling, make the frosting by creaming together the butter, sunbutter, and cream cheese until well mixed using an electric mixer.  Add in the powdered sugar and mix slowly until incorporated and then turn up to high and mix until very light and fluffy.  Mix in vanilla extract.  Pipe or spread onto cooled cupcakes.

 

Gluten-Free Chewy Granola Bars

So, I guess I could really title these as gluten-free, wheat-free, nut-free, egg-free, and potentially dairy-free chewy granola bars.  But that seemed a little long.  I could also add that they are quite low in sugar and could potentially be made with no added sugar at all.

Can you tell I have made some New Years resolutions?

If I could advertise that these granola bars were alcohol-free too, trust me, I’d do it.  Because it’s been that kind of a holiday.  Which is to say that it was a great holiday.  One filled with at least twelve pounds of butter (and I’m not exaggerating), two Christmas celebrations which I hosted — first for my wonderful 20 person strong family and then my husband’s much smaller crew, my daughter’s Christmas birthday celebration, a New Years Eve party, lots of little dinner parties in between, and more filled recycling bins than I would ever confess to.

I seriously should have given the recycling crew a Christmas present.  They go around our little circle and spend about 30 seconds at each house taking their two milk containers, nicely bundled newspapers, and a few cans of Diet Coke.  They get to my house and they need to call in freaking reinforcements from neighboring counties. As much as it’s cool that my three year old gets to have his own, feature-length recycling truck show, I start self-flagellating just a tad.   Which is to say I berate myself without hauling out the ropes and switches.

So, yes, I have made some resolutions.  Getting back to normal eating and drinking habits is at the top of the list.  But, I’ve also made the decision to eliminate gluten from my diet for a bit.  There are a variety of reasons, but I have a hunch it is causing me issues — so I am going to get rid of it for at least a month and see how I feel.  I did this once before and I only lasted about four days — and when I lapsed (I baked chocolate chip cookies for the kids and sampled one), I felt lousy, got a headache, and wanted to take a nap.  Back in the old days of low carb diets, I always wondered why they made me feel so fantastic (full of energy, less stressed, more rested, with far fewer upset stomachs).  Maybe the lack of gluten was the reason.  So I am going to do a little experiment and see what happens.

I created these granola bars to have around for a quick breakfast or snack that the kids would enjoy.  You could easily remove the butter and substitute with all coconut oil (or dairy-free margarine) if you wanted them to be dairy-free.  And if you want to cut all the added sugar out, you could eliminate the honey and use only agave nectar.   Feel free to subsitute nuts/seeds/fruit/etc.

And I am going to consider it a little moral victory that there is no booze in this recipe.  Much unlike everything else I have made or consumed in the last month.  (BTW, Recycling Dudes, I owe you big time.)

Gluten-Free Chewy Granola Bars

Makes about 24 (a 9×13 pan)

2 cups old fashioned oats (make sure they are gluten-free if you are watching)
1/2 cup sunflower seeds, roughly chopped
1/2 cup pumpkin seeds, roughly chopped
1/4 cup ground flaxseed
1/4 cup shredded coconut (unsweetened)
3/4 t sea salt
1/2 cup sunbutter (or other nut butter or soy butter)
1/4 cup honey
1/4 cup agave nectar
3 T butter (replace with either coconut oil or dairy free margarine to make dairy free)
3 T coconut oil
2 t vanilla extract
1 cup dried sour cherries, roughly chopped

1.  Preheat oven to 350 F.  Lightly grease a 9 inch by 13 inch glass baking pan. Mix together oats, sunflower seeds, pumpkin seeds, flaxseed, coconut, and salt.  Spread onto a sheet pan and bake for 14-15 minutes (stirring every five minutes or so) until the mixture is just golden.

2.  Meanwhile, in a saucepan over medium heat, combine sunbutter, honey, agave nectar, butter, coconut oil, and vanilla extract.  Whisk together until everything is fully melted, combined, and just beginning to bubble a bit. (about 3 minutes).  Remove from heat and stir in dried cherries.  Set aside.

3.  When oat mixture is golden, remove from oven and pour it into a large mixing bowl.  Stir in warm sunbutter mixture and thoroughly combine.  Pour into greased pan and pat down completely.  Let cool and cut into bars.