Soda Bread Muffins

Happy St. Patrick's Day! To celebrate, I adapted this Irish Soda Bread recipe from the delightful bakers at King Arthur Flour. SO GOOD for breakfast or an afternoon pick-me-up. I primarily adjusted the original recipe to work with gluten-free flour, incorporate my love of cinnamon, and use the abundance of sultanas in my kitchen!

I made these yesterday and there might be only three left. So I think it's fair to say these were a hit. Hope you think so too!

What you'll need (makes 18 muffins)

• 210g all purpose gluten-free flour blend
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• pinch of salt
• 70g caster sugar
• 1 large egg
• 225g buttermilk
• 50ml milk
• 75ml vegetable oil
• 60g sultanas
• 120g currants
• caster sugar and ground cinnamon for topping

What to do:

Preheat your oven to 180C/360F.

Combine all dry ingredients - flour, baking soda, baking powder, cinnamon, sugar, salt, sultanas, and currants - in a large mixing bowl.

In a smaller separate bowl lightly beat the egg, then combine with the buttermilk, milk, and vegetable oil. Pour this mixture into the dry ingredients and stir lightly. Really a turn or two with a mixing spoon should do it. To ensure optimum fluffiness for your baked muffins, take care to not over stir. 

Line a muffin tin with papers or lightly grease the tin - I went for papers here, clearly. Fill the paper liners at least 2/3 of the way up - these muffins do not rise too much, so I had no trouble with overflow.

Once you've filled the muffin tin, mix together about 2 tablespoons of caster sugar and 1/2 tsp cinnamon, then sprinkle on top of each muffin.

Pop the filled muffin tin into the oven for 15-20 minutes, until lightly golden brown on top and/or an inserted fork comes out clean. Enjoy warm with coffee or tea! Or perhaps with a festively green juice?

The buttermilk made these surprisingly airy, and the adjusted liquid to dry ingredients ratio worked really well with the gluten-free flour blend (no crumbly mess, as is sometimes the case when you substitute gluten-free flour directly into a recipe - hurrah!).

Hope you enjoy your St. Patrick's Day! Any big celebration plans? Baking with Guinness or Bailey's maybe? I'd love to hear!

Raisin, Date, and Pumpkin Seed Granola Bars

In an attempt to snack a bite more often on things with recognizable ingredients, and to feel healthier after snacking, I've been experimenting with home made granola bars. And not to go overboard here or anything, but I think I've struck gold with this combination. Sweet, raisin-y gold.

What you'll need:

• 1 egg
• 80g flour
• 120g oats (I used a mixture of GF porridge oats)
• 80g applesauce
• 45ml honey
• 15g ground flaxseed
• 100g raisins/sultanas 
• 45g pumpkin seeds
• 50g chopped dates

What to do:

Preheat your oven to 160C/320F.

In a large bowl, combine the egg, honey and applesauce. Mix them together with a fork or whisk.

This is a one bowl, no fussy bits kind of recipe, so next you can literally dump the oats, flour, and ground flaxseed right on top of the other ingredients in the large mixing bowl. I continued using a fork to mix everything together.

Clockwise from the top: Ground flaxseed, mixed "oats", flour, oats

Once you have achieved a dough-like consistency, add the raisins (and/or sultanas), chopped dates, and pumpkin seeds to the mix. I've also made a few batches with chopped pecans that were quite tasty too. If you have some on hand, add about 45g of chopped pecans and reduce the pumpkin seeds to 30g. 

You may want to switch to a bit of (clean, obviously!) hand kneading to mix in all of the dried fruit and seeds/nuts.

Adding raisins, sultanas, dates, and pumpkin seeds

Finally, line a baking dish or pan with parchment paper (I used a round glass baking dish that was approximately 12in/30cm in diameter) and smoosh your granola bar dough mixture into the dish. Make sure you really press the mixture down well so that it retains proper granola bar shape once it has baked.

Bake for 25 minutes, or until the edges start to lightly brown. Remove from the oven and allow to cool completely before using a very sharp knife to cut into bars. Desired bar shape will come a bit more easily if you use a rectangular pan, of course. But I had a round dish on hand and I "taste-tested" the rounded edge bits. You know, just to make sure...

These granola bars are thin, but a bit chewy rather than crispy. They have just the right level of sweetness from the dried fruit, applesauce, and bit of honey, but they're definitely not that too-sweet kind of sweet you get from store bough granola bars. And, to top it all off, they were pretty darn easy to make, wouldn't you agree?

Hope you enjoy these! I'm definitely planning on experimenting with some more flavors soon. And clearly having a granola kind of week, if you hadn't already noticed. If you're having a similarly crunchy kind of week, take a look at my Pumpkin Spice Granola and Granola Cluster Cookies. Mmmmm.....granola. 

Pumpkin Spice Granola

Good morning! I hope everyone had a pleasant weekend! After a very exciting sushi making dinner on Friday night, the rest of the weekend was spent relaxing and catching up on some work. A good weekend, in my book.

Now how about some homemade Pumpkin Spice Granola to start Monday off right?

What you'll need (makes enough to fill a 1L container):

• 200g oats
• 60ml maple syrup
• 45ml honey
• 60ml water
• 3 tablespoons ground flaxseed
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 60g pecans
• 30g pumpkin seeds
• 30g coconut flakes
• 60g sultanas/raisins
• 60g dates

What to do:

Preheat your oven to 160C/320F.

Line a baking sheet (preferably one with a slight rim so nothing slides off) with baking parchment.

Evenly spread the oats over the parchment paper. I used a mixture of gluten free oats, rice flakes, millet flakes, buckwheat flakes, and golden linseeds (Alara's Gluten Free Pure Oats and Gluten Free Luxurious Porridge). You are very welcome to use whatever kind of oats you prefer and/or have on hand, but I do recommend the mixture!

Next you should sprinkle the chopped pecans and pumpkin seeds over the oats, making sure to distribute them evenly(ish). Then sprinkle the cinnamon, ginger, and nutmeg on top.

Drizzle the maple syrup, honey, and water over the nuts and place the baking sheet of goodies into the oven. Use a spatula to stir the baking granola around and re-spread every five minutes or so to ensure everything bakes evenly. The granola should bake for about 25 minutes, or until the oats reach a nice golden hue. 

When the granola has about 3 minutes of baking remaining, quickly sprinkle the coconut flakes on top so they lightly toast. No more than about 3 minutes though, or they'll go from toasted to burnt!

After about 25 minutes, remove the baking sheet of granola from the oven and carefully use the parchment paper to pour the granola into a large mixing bowl that can stand a bit of heat. 

Then add the raisins and/or sultanas and the dates to the granola and stir to properly combine everything.

Enjoy this tasty granola sprinkled over porridge or yogurt, in a bowl with unsweetened almond milk, a handful on the go, or - if you feel like more baking - try using it in my Granola Cluster Cookie recipe!

This will keep perfectly well for at least a week in an airtight container. That is, if your willpower allows it to last that long! Mine, maybe... possibly.... who told? did not. What can I say? This granola was calling out to be consumed. Good luck!

Almond Apple Berry Crumble

It's been so nice here (summer - finally!) that I've not really wanted to turn the oven on quite as much as I usually do. I made an exception last night though, because crumble, like cobbler, makes for an excellently fruity summertime dessert. Especially when paired with a scoop of ice cream or sorbet!

Finished apple crumble ramekin - a little bit messy, but that's the style.

What you'll need for the Crumble Topping:

• 300g almond flour 
• 160g unsalted butter (room temperature)
• 80g light brown sugar
• 2 tsp cinnamon

What you'll need for the filling:

• 4-5 Bramley apples (or other available cooking apples - I used Granny Smith this time)
• 150-200g blackberries
• 2 tbsp almond flour

What to do:

Roughly cube the apples, then place in a mixing bowl. Not too small, or you will get applesauce!

Apple pieces about this size are good.

Toss the apple pieces in the 2 tablespoons of almond flour. Add blackberries and repeat. You may choose to sprinkle a tablespoon of light brown sugar over this mixture, but I honestly find that it is sweet enough from the fruit and almond.

All ready to mingle with the apple pieces.

Dump the apple berry filling into your baking dish, or divide evenly into ramekins.

Now it's time to prepare the crumble topping. In a separate mixing bowl, combine the 300g almond flour, light brown sugar, and cinnamon.  I have also made this crumble with half almond flour, half all-purpose flour (gluten free and regular varieties) - so 150g of each. The crumble topping works out well both ways.

Once you've mixed the dry ingredients, cube the room temperature butter and add to mixture. You may use a fork to blend in the butter, but I've found that kneading by hand works best. You should be able to form one big dough ball from the crumble topping once the butter is mixed in thoroughly. 

If using a single baking dish, spread the crumble topping over the filling, breaking the crumble up a bit as you go. Make sure to cover the filling completely. If using ramekins, divide the dough ball into roughly equal parts before crumbling over the filling. I sometimes like to pat the crumble down a bit, to ensure complete coverage.

Ready to go in the oven

If using a large dish, bake 160C/320F for 40-45 minutes. If using ramekins (makes 8), bake 160C/320F for approximately 25 minutes.  

Allow to cool slightly. You may want to serve with ice cream. Or sorbet - raspberry was good!

Yum!

What's your go-to summertime dessert? Do you stick strictly to the frozen variety, or do you occasionally brave the heat of the oven?

I Tried It: The Three Ingredient Brownie

Gratuitous closeup of Nutella

Have you been as curious about the myth of the 3 ingredient Nutella Brownie as I have? Seeing it all of the internet, thinking "Hmm...I wonder if that really works?" and then letting your mind carry you away to a lovely daydream about Nutella? I mean, erm. What?

Well, ladies and gentlemen, I bring you good news: It works! Not only does it work, but these may also be my favorite brownies of Brownie Quest 2013 (aka The Quest for the Perfect Brownie).

Here's my spin, which technically includes five ingredients, but 2 are optional.

What you'll need:

(Makes 12-16 brownies)

• 300g Nutella
• 65g Self Raising flour (I used Dove's Farm GF blend)
• 2 eggs
• 1 tsp vanilla (Technically optional, but highly recommended. I think it nicely added to the flavor!)
• hazelnut pieces (to sprinkle over the top, if so desired)

The Brownie Triumvirate.

What to do:

Preheat your oven to 180C/360F.

In a mixing bowl, combine the eggs, vanilla, and flour. I used my handheld electric mixer on low for about 30 seconds. Then add in the Nutella, blending thoroughly. This should take about a minute.

Butter an 8 x 8 inch baking dish (or an approximately sized round dish, as you see below), and pour in the batter (mine was pretty thick - almost between batter and dough in consistency - so don't be alarmed if yours is too. Particularly if you are using gluten free flour.).

Sprinkle the top with a handful of chopped hazelnut pieces (or not, up to you! I just had some leftovers from these Nutella cookies I made a little while ago.)

Pop into the oven for 20-25 minutes.

Whole pan of brownies cooling

Let cool for at least 5 minutes before attempting to cut if you want your brownies to resemble any actual geometric shape. If you're not so picky about aesthetics, let cool for 3 minutes before digging in.

So pretty and full of Nutella.

And in case you're wondering, these are not overpoweringly hazelnutty. There is definitely a taste of Nutella, but it's not as strong as you would expect given that it is one of the main ingredients. These are just super tasty brownies with a really good consistency (on the fudge-y side, not cake-like or dry).

Have you tried these yet? If not, will you now?

GF Peanut Butter Oatmeal Cookies

Cocoa nibs optional, but highly recommended!

Since reading about Averie Cooks over on A Cup of Joe back in May, I've been meaning to try a peanut butter cookie made with coconut oil. I have adapted the following cookie recipe from this peanut butter cookie recipe from Averie Cooks. I suspect mine are not as fluffy, due to some ingredient changes, but I wanted to try out a gluten free and lower sugar version, and I'm happy with the dome-shaped results. I hope you will be too! (Sidenote: I totally plan on baking the to-the-letter averiecooks-version soon too; I just need to hunt down some JIF!)

What you'll need:

• 125g light brown sugar
• 175g natural crunchy peanut butter (I used Meridian's no salt or sugar added variety)
• 90g coconut oil
• 140g GF self-raising flour (I used Dove's Farm)
• 75g GF oats (Alara Gluten Free Pure Oats)
• 1 egg
• 1 tbls vanilla extract
• 1.5 tsp baking soda (Dove's Farm GF)
• pinch of salt
• cocoa nibs (optional and to taste)

What to do:

Preheat oven to 350F/175C.

The coconut oil should be room temperature, and somewhere in between solid and liquid in terms of consistency. Think of yourself as the Goldilocks of coconut oil consistency.

Combine the light brown sugar, peanut butter, coconut oil, egg, and vanilla extract in a mixing bowl. A handheld mixer on medium for a minute or two should do the trick.

Next, combine the flour, baking soda, and pinch of salt in a separate bowl. Gradually blend this into the wet mixture. Save the oats to mix in last (unless you're going to add cocoa nibs too, in which case, the oats will be second-to-last).

Will you be adding cocoa nibs to your cookies? I had an open pouch from naturya waiting to be used again, so I did half my batch with and half without. If you do want to add cocoa nibs, toss in as many as you'd like. Aim for a similar distribution to chocolate chips in a chocolate chip cookie dough; keep in mind these will not be as sweet though! (If you prefer a sweeter cookie, add in a bit more sugar - 20g or so.) 

A tasty addition.

Roll the cookie dough into balls and place evenly on a cookie sheet. 

Bake for about 8 minutes. After removing from the oven, leave the cookies to cool for about 2 minutes on the cookie sheet before removing.

Cooling on the cookie sheet.

Which did you like better? Would you prefer these with smooth peanut butter, or did you like the crunchy peanut bits? I almost always use crunchy peanut butter when I bake!

Half of this batch of GF Peanut Butter Oatmeal cookies had Cocoa Nibs - my favorite half.

Oatmeal Chocolate Chip Almond Butter Cookies

Mound of finished cookies.

I was aiming for a slightly healthier (and maybe a bit more grown-up?) twist on classic peanut butter cookies here. I used a natural, no-sugar-or-salt-added brand of almond butter, and much less sugar than typical cookie recipes call for since almonds are already sweet! So these have a great chocolate and nut combination, without going full on everyone's favorite orange and brown brand of peanut butter chocolate cups. You know what I mean?

Ingredients

What you'll need:

(Makes 2.5 dozen cookies)

• 180g self raising flour (I used Dove's Farm Gluten-Free blend)
• 100g soft light brown sugar
• 100g oatmeal (I used a gluten free variety here too)
• 100g chopped milk chocolate
• 100g almond butter
• 100g unsalted butter
• 1 egg
• 1/2 tbls baking soda
• 2 tsp vanilla
• pinch salt

Not quite finished - must vanquish the giant lump of butter first!

What to do:

Preheat the oven to 175C/350F.

Next, cream together the butter, almond butter, vanilla, egg and sugar. I used a handheld mixer on low. Make sure to get all of the butter lumps out!

Mix together the flour, baking soda, and salt and gradually add to the wet mixture. Once thoroughly blended in, add the oatmeal.

Chocolate chunks everywhere!

Finally, blend in the chocolate chunks. Aim for relatively even distribution. This way you will have no sad, chocolate-less cookies, and only happy, chocolate chippy cookies.

Form into cookie dough balls and space evenly on a cookie sheet. Bake for 10-12 minutes.

These don't need to cool for too long before being spatula-ed off the cookie sheet. And then eaten. Warm. Yum!