Grain Free Zucchini Loaf

Some days, you just need to bake (well...I do anyway...!!!) Those who know me well are aware that when my stress level gets high, nothing calms me like some kitchen time, with the music cranked (and sometimes a glass of wine...it helps with the whine :) )  

We have alot going on right now, with buying and selling a house, packing, 

and renovations on the newly bought house starting very soon.  

So, after a crazy day of work...and meetings...and lawyers... and house stuff... 

I came home with a SERIOUS need to de-stress. 

With my zucchinis going crazy in the garden (no one in their right mind should ever plant 4 zucchini plants!!!) 

I decided to play with my 

Carrot Cake Muffin 

recipe and turn it into a zucchini loaf. It worked well enough to share, 

so here it is! 

I made up a batch of this Maple Cashew Cream Frosting (I had envisioned a lemony cream cheese topped loaf, but...that would have entailed a trip back out to the grocery store...and that was NOT happening lol!!)  A bit of searching for a recipe,  and with all of these ingredients on hand, I bravely unpacked my food processor and gave it a go. It matched the flavour of the loaf perfectly, and was not too rich or sweet. I will definitely use it again! 

Thanks CotterCrunch for a great topping for my loaf! 

Pictured here with this amazing Maple Cashew Frosting

Grain Free Zucchini Loaf

1/2 cup coconut flour

1/3 cup of kefir or yogurt

4 eggs, preferably pastured

1 tsp baking powder

½ tsp salt

1/3 cup coconut sugar

1/3 cup organic coconut oil, softened

1 tsp organic cinnamon

¼ tsp freshly grated nutmeg

Pinch of cloves

Whiz all of these ingredients together with a stick blender (or whisk if you are feeling particularly ambitious!) until very well incorporated. 

Add:

1 cup grated zucchini, (with liquid squeezed out as much as possible!!)

½ cup chopped walnuts

1/3 cup organic  raisins

Mix well, ensuring ingredients are thoroughly mixed. Let batter stand for 5 minutes to thicken up.

Scoop into parchment lined or well greased loaf pan.

Bake at 350 for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
(my pan was quite large, 9X5 I think?  If yours is smaller, you will need to adjust your baking time until it is cooked thru!)

Let cool 5 minutes in pan before removing to a rack to cool.

Keep at room temp for the first day, refrigerate after that for a few days, if you have any left!!

Orange Chocolate Chia Donuts (Grain Free, Gluten Free, Sweetened with Honey)

These little heavenly morsels were created for two reasons. The first being that I was ever so kindly given a bag of Salba Chocolate Chia Seeds a while back to see if I could come up with a recipe to incorporate them into (thanks Deb!) They have been sitting staring at me for way too long, awaiting a burst of inspiration for a new recipe. 

On to reason number two… We have been house hunting as of late, and our wonderful agent-who-is-also-my-sister-in-law has been driving us around kingdom-come for a number of weeks. We were embarking on another road trip and I wanted to surprise her with some tasty treats for the drive. (She is celiac, so cooking for her, with all of my own dietary issues, is a proverbial piece of cake!) So on went my thinking cap. My brain jumped to donuts pretty quick, and these lovely little chocolate coated chia seeds were screaming at me to use them. I also had some beautiful organic cara-cara oranges, for further inspiration. Chocolate and orange is such a classic combination that is so well represented in these lovely little morsels, I was absolutely thrilled with the results! The texture is not unlike a poppyseed muffin or loaf, with a delightful bit of crunch, and the mix of flavours conjures

 a little happy dance in your mouth!  So, to Deb and Jo, a labour of love, and a brand new recipe!

This is also my first post using pictures taken with my son Mac's amazing camera..I am totally enamored with it..(so much that he had to buy me my own memory card so I quit filling up his...)

Orange Chocolate Chia Donuts

½ cup tapioca starch

½ cup coconut flour

1 tsp baking soda

¼ tsp salt

3 eggs

Zest from 1 orange (make sure its organic!)

Juice from one orange (3-4 tbsp approx)

¼ cup melted coconut oil (***see end of post for handy tips to melt your oil!)

¼ cup honey

¼ cup kefir, yogurt or non dairy alternative

______

¼ cup chocolate chia seeds (Salba brand)

Preheat oven to 350F

Grease the donut pan with coconut oil or butter and set aside.

I love my silicone baster for greasing pans!!

Measure all ingredients except chia seeds into a large mixing bowl and mix with an immersion blender until well blended. If you measure your coconut oil first, and then use the same scoop for your honey, it will slide right out of the cup, no scraping required!! 

Handy dandy kitchen rasp is awesome for zesting citrus fruits!
be sure to zest first, and then cut and juice your orange !

 Ensure no lumps are left.

Stir in the chocolate chia seeds and let stand for 5 minutes to thicken up.

Scoop batter into a zip top bag, squeeze out the air, zip, and cut off one bottom corner of the bag (alternatively use a piping bag with no tip), 

fold the edge of your zip bag down when filling to keep it clean!

and squeeze evenly into pre-greased donut pan.

 

Bake in preheated oven for approx 10-12 minutes or until cooked thru.

Tip out onto wire cooling rack to cool completely before enjoying!

Store at room temp in an airtight container for 2-3 days. 

Alternatively freeze for later enjoyment!

 

***How to melt your coconut oil with ease!!

I keep my coconut oil in a mason jar, and melt it one of two ways: 

1. in-front of the vent on my
gas stove-top

2. immerse jar in your hottest tap water until
melted enough to pour out your measurement!

Grain Free Chunky Monkey Muffins

Oh, what a bad blogger I have been! Having not posted a brand new recipe since Christmas, I knew it was high time I got on with it! 

So, on a blustery April Sunday afternoon, baking was on the agenda, and these lovely muffins were just  begging to be blogged. Two overly ripe bananas were the starting point, and the rest just fell into place. I had intended to blend the peanut butter in with the immersion blender, but decided at the last minute that the crunchy peanut chunks in the peanut butter would lend a lovely texture to the muffin, and I was right! Smooth peanut butter would work as well, and if that’s all you have, don’t dismay. The flavour will still be lovely!

You will notice there is no added sugar in the batter. With two bananas, and the chocolate chunks, I think they are perfectly sweet enough. They are grain free, gluten free and dairy free too, for those who avoid dairy! Lovely for breakfast, or with an afternoon cup of tea, I hope you enjoy them as much as we did!

Grain Free Chunky Monkey Muffins

Batter:

1/3 cup coconut flour

1/3 cup arrowroot flour/starch

1 tsp baking soda

1 tsp salt

2 ripe bananas

2 tsp apple cider vinegar

2 eggs

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Add ins:

¾ cup crunchy peanut butter (natural, no sugar added!), at room temperature!!

¾ cup chocolate chunks (or chips...Enjoy Life are my favourite!)

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Topping:

Sliced fresh bananas for the tops

Preheat oven to 375F.

Line a 12 section muffin tin with parchment liners and set aside.

In a medium sized mixing bowl mix all the batter ingredients together 

with an immersion blender until well combined.

Fold in the peanut butter and the chocolate chunks with a silicone spatula 

or wooden spoon until completely mixed.

Scoop evenly into lined muffin tins, and top with sliced bananas.

Bake in preheated oven for 22-24 minutes or until a toothpick inserted in the middle comes out clean.

Let cool in pan for 4 minutes, and then remove from pan to wire rack to cool completely.

Store leftovers at room temp for 1 day, or in the fridge for 2-3 days. Freeze for longer storage. 

Grain Free Dried Cherry Walnut Espresso Bars

These bars (and numerous variations thereof) have been floating around my house for what seems like eons and I am so excited to finally share them with you! I baked numerous batches on the BBQ this summer (my oven heats up my house like crazy, even if the air is on, so I avoid it like the plague during the hottest times) and I knew the flavour was bang on. But the BBQ tends to bake on the hot side, even turned to low, and they were coming out dry. Worth the effort… but drier than I wanted them to be. Now that the cooler weather is here, and my oven is back to being a productive member of my household, I was able to bake these bars at a more appropriate temperature, and I can finally share the yumminess with you all!

Luckily the multiple test batches allowed me to play with the dried fruit/nut combo, and this is the one that we all like the best (although the cranberry/ pecan were a close runner up!) The espresso accents the chocolate, and compliments the bitter and sweet of the dried cherries and walnuts. I have used both our espresso machine and a French press to brew the espresso.   Strong coffee would be an OK substitute, but if you choose to leave it out altogether, be sure to add in another ½ cup liquid to the batter.

Grain Free Dried Cherry Walnut Espresso Bars

6 tbsp ground espresso beans

1 cup boiling water

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1 cup almond flour

1/3 cup coconut flour

¼ cup arrowroot flour

½ cup cocoa powder

2 tsp baking soda

1 tsp salt

1 tsp vanilla powder (or extract)

2/3 cup coconut sugar

2 Tbsp apple cider vinegar

½ cup softened coconut oil

½ cup kefir (sub yogurt or sour cream if desired)

Add ins:

1 cup chopped walnuts (or pecans)

1 cup dried cherries (or cranberries)

Preheat oven to 375F

Line a 9X13 glass baking pan with parchment paper and set aside.

In a French press, place ground espresso beans and boiling water. Set aside.

Measure all other ingredients (EXCEPT for the espresso and the add ins) into a large mixing bowl. Mix well with an immersion blender, scraping down the sides as needed.

At this point, pour your espresso from your French press into a half cup measure. Discard the rest. (or enjoy it yourself if you are so inclined!)

Mix into the batter with the immersion blender until well combined.

Stir in your add ins and mix well with a spatula. 

Scrape evenly into the parchment lined pan, smooth the top and bake in preheated oven for 27-30 minutes, or until a toothpick comes out moist but clean. Try not to over bake.

Using the edges of the parchment, lift the cooked bars from the glass pan and set them  on a wire rack. Cool, cut and store as desired. (We wrap them and store in the freezer for quick grab and go snacks)

Chop walnuts carefully with  knife if they are large pieces

Grain Free Pumpkin Spice Muffins

When I whipped up my Grain Free Pumpkin Cream Cheese Streusel Muffins a few weekends ago, I was left with one cup of pumpkin puree...such a dilemma! I had already accomplished a lot of baking, and was tempted to just put it in the freezer for another day. But, being in the baking mode I decided to forge ahead and make one more batch of muffins. I used the same batter ingredients from that pumpkin muffin because it had spectacular flavour(why reinvent the wheel, right??) and simply added some soaked raisins and pumpkin seeds to it. This created an entirely different muffin! (which is also dairy and nut free to boot) I was going to list it as a variation with the Cream Cheese Streusel Muffins but the end results were so completely unlike each other, I felt they each needed a post of their own to let their little spirits shine :)

These ones have a more earthy and hearty feel to them, and scream fall harvest with every morsel. They are not quite as photogenic as the cream cheese ones,  but what they lack in beauty, they make up for in taste.

A note on the soaked raisins...feel free to skip this step if you like. I am not a fan of chewy raisins, and this re-hydrates and infuses them with a lovely vanilla flavour that is more to my liking. Totally skipable, but for me a necessary step!

Go ahead, try both recipes...neither will disappoint! Submerse yourself in the flavours of autumn, and enjoy each and every bite!

Grain Free Pumpkin Spice Muffins

Muffin Batter:

½ cup coconut flour

1/3 cup arrowroot flour/starch

2 tbsp chickpea flour

½ cup coconut sugar

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

¼ tsp cloves

1/8 tsp allspice

½ tsp freshly ground nutmeg

¾ tsp freshly grated ginger (use a kitchen rasp) or ½ tsp dried ginger

3 eggs

2 Tbsp coconut oil

1 cup pumpkin puree (not pumkin pie filling!)

1 Tbsp apple cider vinegar

Add-Ins: 
1/2 cup raw pumpkin seeds
1/2 cup raisins (optional soaking method: place in heat proof glass bowl, cover with boiling water and a splash of vanilla. let stand for 10 minutes, drain and use as you would other raisins.

Preheat oven to 375F.  Line 12 cup muffin tins with papers or grease well and set aside.

Measure all muffin ingredients EXCEPT for the add ins, into a large mixing bowl and blend well with an immersion blender. Measure in the raisins (drained well if you are soaking)and the pumpkin seeds. Mix well with a wooden spoon or spatula.

Divide batter evenly between the 12 sections of the muffin tray. 

Bake in preheated oven for 20-23 minutes or until a toothpick comes out clean. 

Remove from tray and let cool on a wire rack. Store leftovers in fridge or freezer. 

Grain Free Pumpkin Cream Cheese Streusel Muffins

It seems everything is coming up pumpkin right now. Pumpkin spice lattes, pumpkin spice cheesecakes, pumpkin spice smoothies, pumpkin spice cookies and muffins…I could go on….and on…and on…!!! But, I guess it is the season, and... so as not to be left out, I came up with these beautiful muffins on the weekend. They are the perfect melding of warming spices, mixed with the smooth cream cheese and the delicious pumpkin, you will be tempted to eat more than one!

Don’t let the long list of ingredients deter you from giving these muffins a try!   I believe, of all the muffins I have made over the last few decades, these might now be my personal favourites!

For the pumpkin puree, you can either cook a pie pumpkin (see my easy Crockpot cooking method at the bottom of my Pumpkin Bar Recipe) and use one cup of that,(freeze the rest!) or purchase a good quality organic puree (not a pie filling!)

Grain Free Pumpkin Cream Cheese Streusel Muffins

Cream Cheese Filling:

1 cup cream cheese, room temp

1 tbsp honey

1 egg

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Muffin Batter:

½ cup coconut flour

1/3 cup arrowroot flour/starch

2 tbsp chickpea flour

½ cup coconut sugar

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

¼ tsp cloves

1/8 tsp allspice

½ tsp freshly ground nutmeg

¾ tsp freshly grated ginger (use a kitchen rasp) or ½ tsp dried ginger

3 eggs

2 Tbsp coconut oil

1 cup pumpkin puree (not pumkin pie filling!)

1 Tbsp apple cider vinegar

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Streusel Topping:

½ cup chopped pecans

3 Tbsp coconut sugar

2 tsp arrowroot flour/starch

1 tsp cinnamon

Preheat oven to 375F

Line a 12 section muffin tin with muffin papers or grease well.

Combine Cream Cheese filling ingredients together in your stand mixer or electric beaters until nice and smooth. Set aside.

Measure all muffin ingredients into a large mixing bowl and blend well with an immersion blender. Set aside.

In a small mixing bowl, measure the streusel topping ingredients and mix well. Set aside.

Divide batter evenly between the 12 sections of the muffin tray.  Using a Tbsp, nestle a scoop of the cream cheese mixture down into the center of each muffin, and continue, using up all of the cream cheese.

Sprinkle the streusel topping evenly over the tops of all of the muffins.

Bake in preheated oven for 23-25 minutes or until the cream cheese filing looks to be set.

Remove from oven, and let stand in the muffin tin for 5 minutes. Remove to a wire rack to cool the rest of the way.

Refrigerate any  leftover muffins for up to 3 days.