I’m not entirely sure what possessed me to attempt more gluten-free cupcakes, but I stumbled upon this recipe from Elana Amsterdam’s archives while searching for something else, and I was curious how it would turn out. The other cupcake recipe of hers that I tried uses almond flour, and while still yummy, those cupcakes are dense, heavy, and moist to the point of almost seeming soggy.
Happy National Strawberry Shortcake Day everybody! Driscoll’s is supposed to be announcing the winners to their contests today, and to further commemorate the occasion, they sent out some coupons so I could make the Strawberry Shortcake recipe they emailed me. Except I opted to make a gluten and dairy free version. I adapted this recipe from the one posted on the Without Adornment blog.
This is actually an Italian Chocalate Almond Zucotto, but I’m calling it Raw Chocolate Bomb instead. I was trolling around different websites looking for a recipe that was gluten-free, preferably raw because I had dates in my pantry that needed to be used, and it HAD to involve chocolate. I decided to make this because of the enticing picture, knowing that mine most likely wouldn’t turn out that pretty, and it didn’t.
There are times when I really, really, want chocolate. Occasionally these times occur when I don’t have any chocolate in the house apart from some Ghirardelli baking chips. Rather than just eating the chocolate chips, although they are nice enough to enjoy that way, I decided to make some gluten free chocolate chip cookies.
Whenever I’m bored or procrastinating I tend to browse recipes. I have several apps on my iPhone in addition to numerous cookbooks I like to peruse, and then of course there’s the infinite Internet. I’m terrible at making decisions and hate to go grocery shopping, so I usually pick recipes that call for ingredients I already have on hand and, in most cases, need to go ahead a use because they’ve been around for a while.
I found another recipe I wanted to try courtesy of my Epicurious iPhone app. This one is vegan, gluten-free, and raw. I usually really like raw desserts, so when I saw Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping I was practically drooling just reading over it.
Who’s in the mood for something (relatively) healthy? I recently made gluten-free, vegan Carrot Cupcakes based on a recipe I found in my BabyCakes cookbook. I had to sub out a few things, but these came out really yummy anyway and definitely worthy of a blog post.
For anyone who doesn’t already know about BabyCakes, it’s a very popular vegan bakery in New York, and they also offer some gluten-free and sugar-free goodies. Their cookbook has all kinds of cool recipes, and they use Bob’s Red Mill All Purpose Gluten-Free Baking Flour to make a lot of their gluten-free items. I personally don’t care for Bob’s as I think it leaves too much of a garbanzo bean aftertaste, so it’s not a product I typically keep in my pantry.
Sometime last year, I posted a recipe for vegan baked oatmeal. This is easily one of my favorite things to have on hand because it’s so versatile and can be enjoyed year-round. I make it in the summer when we have freshly picked blueberries, but it works equally well with frozen.
The only trouble is that the original recipe was rather long and involved–not that I wasn’t well rewarded for my efforts, but it’s nice to have some quick and easy recipes for things I find myself making on a regular basis.
This time they’re mini. Starting out with a gluten-free, vegan pumpkin bread recipe that a friend of mine passed along, I somehow managed to end up with sweet potato mini-muffins with a pecan crumb topping.