Saturday, May 31, 2014

Totally-Grain-Free Lemon Berry Muffin



Totally-Grain-Free Lemon Berry Muffins! 
I'm back! The baby is almost a year old and even though I haven't had time to post, I have been creating terrific new baked goods, writing a book, and getting ready for some new Totally-Grain-Free adventures. To keep up to date with the latest TGF news and FREE recipes be sure to subscribe to Totally-Grain-Free.com by entering in your email in the space above.
Summer is always the time of year that I start thinking of fresh flavor profiles. I love the taste of the season! If any of you have seen my Totally-Grain-Free Lemon Bars then you know how crazy I am about lemon. The Totally-Grain-Free Lemon Berry Muffins have a gentle lemon flavor, and a burst of berry goodness! The texture of the muffin is rich with a creamy cake consistency. You will adore them!
~ Dr. Marion

Ingredients
  1. 2 1/2 cups almond flour
  2. 1 Tablespoon coconut flour
  3. 1/4 teaspoon salt
  4. 1/2 teaspoon baking soda
  5. 2 Tablespoons freshly squeezed lemon
  6. 1 Tablespoon lemon zest
  7. 1/4 cup melted coconut oil
  8. 1/4 cup honey
  9. 1/4 cup coconut milk
  10. 2 eggs
  11. 1 cup fresh or frozen mixed berries (I used a mix of blueberries, marion berries and blackberries)

Instructions
  1. Preheat oven to 350. Line a 12 count muffin tin with paper muffin liners. (see below for mini-muffins)
  2. In a mixing bowl combine almond flour, coconut flour, salt, and baking soda and stir to combine.
  3. In a separate mixing bowl combine coconut oil, eggs, maple syrup, coconut milk, and freshly squeezed lemon and lemon zest; mix well.
  4. Pour wet ingredients into dry ingredients and mix well.
  5. Fold in mixed berries.
  6. Evenly fill each muffin tin. 
  7. Bake for 22-25 minutes, when a toothpick is inserted into the center of the muffin it should come out clean.
  8. Alright, for mini-muffins lower your temperature to 325 degrees and reduce your baking time to 18-22 minutes. 
  9. YUMMY!

Tuesday, February 25, 2014

Undergoing Major Changes!

Ever since my sweet baby was born it has been a struggle to blog my recipes. This doesn't mean that I am not creating and experimenting with food in the kitchen.
I am also completely revamping my older recipes to take unhealthy aspects out of it.
Wait for a New and Improved Totally-Grain-Free it will be your new way of life!

Welcome Andriana to the family!

Sunday, April 28, 2013

Totally-Grain-Free Peanut Butter Cookies

Totally-Grain-Free Peanut Butter Cookies

½cup creamy roasted peanut butter

¼ cup vegetable shortening

½cup packed brown sugar

1 egg

1 ¼ cups blanched almond flour

½teaspoon kosher salt

1. In a large bowl, cream peanut butter, shortening, brown sugar and egg together with a mixer

2. Blend until smooth then stir in almond flour and salt

3. Chill dough for a minimum of 10 minutes
4. Roll 1 tablespoon of dough into  ball and place onto a baking sheet

5. Use a the tines of a fork to press the dough down and make the cross hatch pattern

6. Bake at 350° for 8-10 minutes

7. Cool and serve

Makes 24 cookies


Saturday, March 9, 2013

Totally-Grain-Free Chocolate Chip Cookies

One of the great things about life is food. One of those foods for me has always been chocolate chip cookies. What can you do about the simple pleasures in life when all grain is off limits?
I found the answer!
 
Totally-Grain-Free Chocolate Chip Cookies!!!!!



These cookies speak for themselves. Enjoy.
This recipe makes 2 dozen cookies

Ingredients:

1 1/2 cups of Blanced Almond Meal (Almond Flour)
1/4 cup Butter, room temperature
1/4 cup Maple Syrup
1 Egg, room temperature
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher salt
1/2 teaspoon Pure Vanilla Extract
1 1/2 cups Semi Sweet Chocolate Chips
(or if you prefer you may substitute 1/2 cup of Semi Sweet Chocolate Chips for 1/2 cup of Walnuts)

Directions:

Preheat the oven to 375 degrees
In a medium mixing bowl combine all the dry ingredients, almond flour, baking soda, salt, until well mixed.
In a second mixing bowl cream the butter and maple syrup together, with vanilla and adding the egg.
Gradually add the dry ingredients into the wet and mix together on medium speed.
Stir in chocolate chips and walnuts.
Allow the cookie dough to refrigerate for 10 minutes.
On a parchment lined cookie sheet drop cookie dough into small 1 1/2" mounds, about a tablespoon in size.
Bake in preheated oven for 12-15 minutes, until golden brown.
Allow cookies to cool on cookie sheet for 10 minutes before transferring them to a wire rack to cool thouroughly.

ENJOY!!!!


Monday, February 4, 2013

Totally-Grain-Free Chocolate Cupcakes

These Totally-Grain-Free Chocolate Cupcakes are just AMAZING! One bite will curb your hankering for chocolate instantly! SO GOOD!!!!!
What I love about these is not only are they delicious but surprisingly easy and simple to make with few ingredients.
Not only is this good for those with wheat, oat, rice or other grain allergies, these cupcakes, although sweet and delicious are great for those who are paying attention to eating foods with a lower glycemic index. The agave nectar is very sweet but doesn't cause the same spike in insulin that refined sugar does and the almond meal has higher protein content than regular cake flour. I think you'll be very pleased with the results.

I have found using JK Gourmet Very Finely Ground Almond Flour is a great way to get a smooth cake batter. Keep in mind this is not a one for one flour and cannot be directly substituted into most cake recipes instead of regular white flour.

These cupcakes are perfect for my child's upcoming Valentine's Day party at school.

Totally-Grain-Free Chocolate Cupcakes

2 cups Very Finely Ground Almond Meal/ Almond Flour
1/4 cup Unsweetened Cocoa Powder
1/2 Teaspoon Sea Salt or Kosher Salt
1/2 teaspoon Baking Soda
1 cup Agave Nectar (almost 12 ounces if you buy a bottle)
2 Large Eggs (room temperature)
1 tablespoon Finest Quality Vanilla Extract

Preheat the oven to 3500 F. Line cupcake tin with baking liners.
In a large mixing bowl thoroughly combine all the dry ingredients; Almond Meal, Cocoa Powder, Sea Salt, Baking Soda.
In a medium bowl combine all the wet ingredients; Agave, Eggs, Vanilla
Stir the wet ingredients into the Almond Meal mixture until well combined, with no lumps
Carefully, pour the Totally-Grain-Free Chocolate Cupcake batter into the baking liners, filling no more than 3/4 of the way full.
Bake for 18 to 23 minutes, until a toothpick inserted into the middle comes out clean.
Allow to cool completely before frosting and serving.


Tuesday, January 22, 2013

Totally-Grain-Free Fudgey Brownies

Easy and quick to make, plus it curbs that cocolate craving in seconds.

1/2 cup butter
2 ounces or 2 squares unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup Bob's Red Mill Gluten Free Baking Mix
1/4 tsp xantham gum
1/2 chopped walnuts (optional)

Preheat your oven to 350 degrees

In a small sauce pan melt the butter and the chocolate together over low heat. Remove from heat. Stir in sugar, eggs and vanilla. Mix lightly by hand, with a fork, just until combined. Stir in flour and nuts. Spread batter into a greased 8x8x2 pan.

Bake at 350 degrees for 30 minutes. Cool and cut into squares.

Wednesday, December 5, 2012

Totally-Grain-Free Sugar Cookie Cutouts


This is the time of year when it's baking, cookies, and frosting adorable designs. It's a great family activity to get little kids involved with. When your child has allergies how do you participate in the yearly cookie decorating parties? Bring your own batch to enjoy and share with your child's friends.
As of the last few months I have been using Bob’s Red Mill All Purpose Gluten Free Baking Mix because of its versatility. It’s nice to have one baking mix in the cupboard that I can use in lieu of All Purpose Flour.

1/3 cup unsalted butter
1/3 cup vegetable shortening
2 cups Bob's Red Mill Gluten Free All Purpose Baking Mix
1/4 tsp xantham gum
1 egg (room temperature)
3/4 cup sugar
1 tbsp milk
1 tsp vanilla
Dash of Kosher Salt

Potato Flour for dusting rolling pin and surface
Parchment Paper

Beat butter and shortening with an electric mixer on high for 30 seconds. Add half of the Gluten Free All Purpose Baking Mix, xantham gum, the egg, sugar, milk, TGF Baking Powder, vanilla, and salt. Beat until thoroughly combined. Beat in remaining Gluten Free All Purpose Baking Mix. Divide dough in half, cover with plastic wrap to prevent the dough from drying out and chill for at least 3 hours. Can be chilled for up to 2 days if covered well.

On a lightly dust a surface and rolling pin with potato flour, roll half the dough at a time to 1/8" thick. Cut into desired shapes with cookie cutters. Place on a cookie sheet lined with parchment paper. If desired sprinkle with sugar (colored or regular) and or cinnamon. Bake in a 375 degree oven for 7 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool cookies on a rack.






















If desired, frost cookies and sprinkle with decorative candies, colored sugar or chopped nuts.
Makes 36 to 48





Photo credit of top batch of cookies to SA Stephens