Monday, January 28, 2013

Small Appliance Recipes - Banana Nut Loaf - Gluten-free

Some manufacturers include full recipe books with purchases on occasions.   Some simply provide additional advertisements

I tend to just store all warranties and ‘instructions for use’ in one file cabinet, so they can at least follow the appliance, if donated. Usually when first buying a small cooking appliance, I will look at any recipes and decide if I would like to try any.

Since retiring, I tend to spend more time in the kitchen than previously. Sometimes it’s just thinking about the things my mom made when I was growing up, like her yeast rolls.  Oh, what a nice smell they were!

Lately, I  have been making green smoothies for breakfast/brunch…..depends when I get around to eating the first meal of the day.  I decided to check the recipe book that came with the blender.   There are some really good sounding recipes that I have ‘dog-eared’ to try over the coming months.

I also bought a new bread machine about three years ago, because my ZO did not have a gluten-free setting. I used the new machine a few times and started baking in a ceramic loaf pan, because the results were perfect, not hit or miss like the bread machine. 

The booklet that came with the bread machine has about 4 recipes for gluten-free bread, so it does not help with baking gluten free.  Because of a conversation on a support group thread about non-yeast breads in a bread machine, I decided to make a recipe for banana nut bread from the booklet.  It was not gluten-free, so it had to be converted. Since I have made so many different versions of banana bread, decided to use the same amounts of the ingredients with minor fine tuning.

When converting recipes, it is best to know which flour mixes work with which types of recipes. Although I prefer to use DIY mixes, I also buy some pre-mixes.  I do not like the starch overloaded ones….. guess that comes from my previous life as an all whole wheat flour bread baking.   Yes, nothing but whole wheat with added wheat gluten! All of that gluten, finally did me in!

As I was rushing to go for an appointment two hours later, I was also putting the ingredients in the bread machine for the banana nut bread.  Luckily, I know what ingredients are needed, because the baking powder was almost missed!

To sum it up, the banana bread came out with a nicely browned crunchy crust.   I grabbed a chunk as I left for the appointment!

This original recipe (Banana Walnut Loaf Gluten-Free) came from the Cuisinart Bread Machine booklet.  Most of their recipes can be found on their website.

Banana Nut Loaf - Gluten-Free

Banana Walnut Loaf Gluten-Free


Dry Ingredients
2/3 cup Pamela's Artisan Flour Blend
2/3 cup KAF Whole Grain Mix
1/2 tsp vanilla powder
1/2 tsp baking soda
1 tsp baking powder, reduced sodium
1/4 tsp xanthan gum

Wet ingredients
1/3 cup granulated sugar
1/3 cup Stevia, granulated (or any granulated sweetener)
1 cup mashed ripe bananas (about1 1/2 large)
1 egg
3 tbsp butter, room temp or diced
2 tbsp coconut oil, melted ( or mixed into the butter to prevent clumping)
1 tsp banana extract or vanilla extract 
1/4 cup buttermilk

Add Ins
1/2 cup finely chopped walnuts


Place all of the Wet Ingredients in the bread bucket. Combine the Dry Ingredients and pour them on top of the Wet Ingredients.  As the machine mixes, use a spatula to assist the machine in getting all of the Dry Ingredients mixed in..  This uses a Quick Bread/Sweet bread setting.

I attempted to remove the paddle before baking, but the machine was heating up, so left it in.  After it finished, I rushed to dump the loaf, so there is a hole in the bottom.  Next time, I will allow it to cool a bit.  But, the taste was very good!

Banana Walnut Loaf Gluten-Free - removed from pan too soon

The only difference, is the loaf is more ‘rounded’ than long.

Banana Walnut Loaf Gluten-Free

All ingredients in the bread machine pan and mixed

Banana Walnut Loaf Gluten-Free - mixed

As it was mixing

Banana Walnut Loaf Gluten-Free - during the mixing

The page from the book

page from the book

Would you believe there is a carrot cake bread recipe in that booklet!

These are some of the booklets I have lying around. 

The Ninja book has lots of recipes, not just smoothies and juices, but baked, purees, soups, dips..  If you can see that picture of blueberry muffins on the cover, think I will try making them using the blender

Appliance Booklet Recipes picture

© 2013

Thursday, January 17, 2013

Gluten-Free Chai Crazy Chocolate Cake

KAF has a way of making me want to try to make one of their recipes even when they aren’t gluten-free.  Most of their dessert recipes can be easily converted simply by substituting the flour.  A minor tweaking of the amount of liquid is usually needed because GF flours tend to hold more water, based on my experience.

After seeing King Arthur Flour’s Original Cake-Pan Cake on Facebook, decided to take a peek at it.   I recognized as the Crazy Cake from over the years with different variations.  I have done smaller gluten-free versions of this cake, but decided to make a full cake and as close to KAF’s version.

Sparks People also has one Crazy Chocolate Cake, which is much lower in calories!

One thing I did different this time was to put all of the dry ingredients into the food processor and pulse to make sure they were mixed.  I chose to make a chai latte version by using brewed tea instead of powder.  The tea adds a little more caffeine to the cake, along with the amount already added by the cocoa .

Overall, the cake comes out moist and chocolaty!  The additional dark chocolate chips add to the beauty and  gives the cake a robust chocolate flavor.

This cake would be great for a girl-friend get together or a brunch.   Serving it with a serving spoon makes it even more enticing!

This version is not only gluten-free, it is also dairy, nut and soy free.   Use Enjoy Life Mega Chips as another option…chunks instead of chips. 

It is by no means calorie free!

Gluten-Free Chai Crazy Chocolate Cake

Gluten-Free Chai Crazy Chocolate Cake

1  cup Gluten-Free All-Purpose Flour Blend (like Pamela's)
1/2 cup Gluten-Free Whole Grain Flour Blend (like KAF)
1/2 cup sucralose (or granulated stevia or sugar) used sucralose
1/2 cup coconut palm sugar
1/4 cup cocoa
1/3 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 tsp vanilla powder
1 tablespoon vinegar
3 oz grapeseed oil
1 cup water(for brewing tea)
1 tbsp Masala Chai black tea, brewed in 1 cup water, sweetened with 2 tbsp granulated stevia sweetener)

1/3 cup dark chocolate chips, optional

Preheat oven to 350°F.

Measure all the dry ingredients food processor and pulse to blend. Everyone who bakes gluten-free will recognize that this is a good extra step to do.

Brew the tea strong using boiling water. 

Strain using coffee filter to remove sediment.  Set the tea aside to allow cooling.
Measure oil, add vinegar in the same cup for convenience.

Gluten-Free Chai Crazy Chocolate Cake - ingredients

Place the mixed dry ingredients into a mixing bowl, add all liquids at once, including the vanilla extract.  Whisk it just to mix  to remove lumps.  I wanted a clean pan, so I mixed everything in the mixing bowl, but could also be mixed in the pan.

As a precaution, I rubbed the inside of a 9 inch domed pan with shortening and wiped most of it off.
Scrape the cake batter into the pan, smooth out with a spatula, optionally top with the chocolate chips.

Gluten-Free Chai Crazy Chocolate Cake

Bake about 30 minutes. Do a toothpick test, if just fine crumbs  stick to it, remove from oven.  Do not over cook, or it will be dry!

It is ok to serve immediately from the baking pan.

Gluten-Free Chai Crazy Cake

Gluten-Free Chai Crazy Cake

Servings: 16

 with chocolate chips
Nutrition (per serving): 454 calories, 42.6g total fat, 6.6g monounsaturated fat, 28.6g polyunsaturated fat, 0g trans fatty acids, 5g saturated fat, 0mg cholesterol, 135.4mg sodium, 4.8mg calcium, 34.6mg potassium, <1mcg folate, 10mg phosphorus, 73.5mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 18.9g carbohydrates, 1.3g fiber, 17.6g net carbohydrates, 8.7g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, 0g sucrose, 1.1g protein.

w/o chocolate chips
Nutrition (per serving): 430 calories, 41.1g total fat, 6.6g monounsaturated fat, 28.6g polyunsaturated fat, 0g trans fatty acids, 4g saturated fat, 0mg cholesterol, 133.7mg sodium, 4.8mg calcium, 34.6mg potassium, <1mcg folate, 10mg phosphorus, 73.5mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 15.9g carbohydrates, <1g fiber, 15g net carbohydrates, 6.1g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, 0g sucrose, <1g protein.

Dark chocolate chips add a more robust chocolate flavor.  Being that this cake has lots of oil, the sweetener can be substituted up to 3/4 non-calorie and 1/4 calorie.  Cooking time would need to be reduced about 3 minutes.

Nutrient calculations are approximations calculated using Living Cookbook software.

#glutenfree #dairyfree #nutfree #chocolatedessert

© 2013