Gluten Free Desserts - Peach Cobbler Cake

I remember my mother making peach pies, as we called them.  There was always lots of crust and with fresh peaches!  And she loved adding nutmeg….

Either my mother bought peaches or there was a nearby peach tree at the edge of the ‘woods’ that everyone nearby took turns getting peaches. Most of my earlier years were in farm country, so wild fruit trees were far and near that did not really seem to be owned by anyone. We used to walk thru the  ‘woods’ looking for berries as they grew wild almost everywhere.   There were grapes(the size of wine grapes), raspberries, muscadines (grapes), persimmons, black walnuts, pecans all growing in the wild!  I remember having a hazelnut bush in our yard once!

Oh, the ‘good old days’!

Peach Cobbler Cake - Gluten-free



Ingredients

Dry Ingredients

1/2 cup Whole Grain Mix II - Self- Rising (Bob's Red Mill Biscuit mix will work, add a couple tsp sugar)
1/4 cup almond flour (or almond meal)
1/4 cup potato starch
2 tbsp coconut flour ( or 2 more tbsp baking mix)
1 tbsp Coconut palm sugar (or brown sugar)
8 pkts Pure Via Stevia  (or 1/3 cup sugar)
1 tbsp buttermilk powder, optional
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp vanilla powder   (= to1 tsp vanilla extract)
1/2 tsp cinnamon
1/2 tsp nutmeg

Liquids and fats

2 tbsp Canola Harvest Margarine(70% fat) or butter
1 tsp grapeseed oil or other neutral oil
1/4 cup liquid egg white product or 1 egg
1 cup low-fat (1%) buttermilk

Peach mixture

4 large peaches, peeled, cut into 1/2-inch slices ( about 3 cups)
1 tbsp raw honey ( or 1 1/2 T liquid)
3 pkts Pure Via Stevia   (or 2 tbsp sugar)
1 tbsp Coconut palm sugar (or brown sugar)
2 tbsp Canola Harvest Margarine
1 tsp vanilla extract
1/4 tsp nutmeg, ground
1/3 cup water
1/2 tsp lemon juice

Topping

1 tbsp Turbinado sugar (coarse grained sugar) - gives a little crunch

Procedures

1. Simmer the peach mixture until it begins to thicken just a little, about half an hour.  You may also dissolve 1 tsp cornstarch in a tbsp water to thicken.



2. Taste the Peach Mixture to see if the additional sugar is desired. Remove from heat and allow to cool to room temperature.
3. Combine Dry Ingredients in a food processor and pulse until smooth like a purchased biscuit mix. Set aside



4. Spray a 9-inch baking dish with oil spray or coat with shortening. I wiped shortening over the domed cake pan used with a paper towel.
5. Preheat oven to 350°F.
6. Beat the Liquids and Fats except, the buttermilk until creamy.
7. Pour the Dry Ingredients into the mixing bowl and mix until combined, gradually add milk, mixing to combine.





8. Dollop about 1/3 of the batter into the pan. use a fork to spread it out.  dollop about 1/3 of  the Peach Mixture  over the batter,  spread out about evenly.
9. Repeat until all Peach Mixture and batter is in the pan, leaving a small amount of batter for the top. Use a fork to spread it around leaving some open areas.
10. Make sure the batter is not any thicker in areas than others. Using a fork or knife swirl the dish  to mix just a little.
11. Sprinkle  the top lightly with the Turbinado sugar.



12. Bake for about 45 minutes or until top is lightly browned.   This could take less or more depending on the gluten-free flour mix used



Servings: 8

Nutrition (per serving): 213 calories, 8.7g total fat, 3.3g monounsaturated fat, 1.8g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, 1.3g saturated fat, 1.9mg cholesterol, 175.1mg sodium, 86.5mg calcium, 247.2mg potassium, 7.1mcg folate, 89.3mg phosphorus, 9.1mg phytosterols, <1mcg lycopene, 1.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 5.7mg vitamin c, 0IU vitamin d, <1mg zinc, 29.8g carbohydrates, 3.1g fiber, 26.6g net carbohydrates, 15.8g sugar, 1.2g fructose, <1g galactose, 1.5g glucose, 0g lactose, <1g maltose, 3.7g sucrose, 4.6g protein.

Tips

I do not like really sweet pies, so add additional 2 tbsp sugar to the peaches after tasting them if you wish.
I used minimum sugars in this recipe to reduce the sugar content, of course you may add more Turbinado sugar or increase the sugar in the peach mixture, but that will increase the number of calories and CARBS.  By doing so, you may also serve smaller servings to offset the increase.
For the vanilla powder, substitute 1 tsp vanilla extract in the Liquids and Fats mix
If you do not have almond meal, throw about 1/3 C almonds in food processor until no hard bits, do not over pulse or you will get butter.  Sift to remove any hard pieces.   Measure out the 1/4 cup. Save those for  topping ice cream or dessert bars.
Almond meal lightens the batter, I do not recommend flax meal as it will make it heavier since there is extra liquid in this recipe.
I formulate my mixes to have more fiber, is the reason for the coconut flour.
I have never made this with canned peaches as they seem too mushy for me.


© 2012 retiredwithnoregrets.blogspot.com

Namaste Foods GF No Sugar Added Muffin Mix - Two Types of Muffins

Muffins aka cupcakes(sometimes) fall into that category  of ‘good feeling’ food.   Of course, I love muffins, but don’t need all of the sugar and carbs.

I had been looking at this muffin mix and never actually read the ingredients, just assuming that it meant artificial sweetener added.   NO, it means no sweetener added. This is great for those who want to use a sweetener other than granulated sugar.

A week or so ago, I received a complimentary Namaste  package  via a giveaway from Maria at http://fructosemalabsorptiondiet.blogspot.com.  After getting that package, I actually bought the muffin mix because I wanted to try it first.

Basically this is a very good basic muffin flour mix.  I did not follow the instructions on the bag.
Recently , I started adding almond meal or flax meal to muffins. This muffin as I prepared it, is fluffy and has a very good texture. Next time, I will double the lemon juice and of course increase the sweetener.

One note, arrowroot can make a mix a bit gummy with too much liquid(water, milk,etc.).
There is also a review of this mix here: Product Review- Namaste Foods Gluten Free - No Sugar Added Muffin Mix.

I haven’t made lemon poppy seed muffins or cake in a while, so decided to use a half-box to make 6 to 8 muffins.

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Lemon Poppy Seed  Muffins



Ingredients

1/2 14-oz. pkg. Namaste No Sugar Added Muffin Mix
1 tbsp flax meal
3 tsp lemon zest, freshly grated
1 tsp lemon juice
1/2 tsp lemon extract
1 tbsp poppy seeds
Stevia sweetener equivalent to 4TB sugar
1/4 cup liquid egg white product
4 tbsp margarine (70% fat margarine)
1/3 cup unsweetened almond milk (or milk of your choice), more if needed by tsp

Procedure

• Measure one-half of muffin mix, whisk in the flax meal and poppy seeds.

• Beat egg white, margarine and sweetener until fluffy, about 5 minutes. Beat in lemon juice, extract and lemon zest.

• Beat in muffin mix and milk until blended, about 1 minute.

• Divide batter among a paper lined cupcake pan.

• Bake in a 375F preheated oven for about 20 minutes until edges are lightly browned and toothpick inserted in center comes out clean.
• Remove from oven; remove from cupcake pan to wire rack to allow cooling...

Servings: 8
Yield: 8 cupcakes
Nutrition Facts
Nutrition (per muffin - as prepared): 157 calories, 7.7g total fat, 3.1g monounsaturated fat, 1.9g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g saturated fat, 0mg cholesterol, 295.3mg sodium, 41.7mg calcium, 40mg potassium, 1.4mcg folate, 19.4mg phosphorus, 2.2mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1mg zinc, 21.5g carbohydrates, 1.8g fiber, 19.7g net carbohydrates, <1g sugar, <1g fructose, 0g galactose, <1g glucose, 0g lactose, 0g maltose, <1g sucrose, 2.9g protein, 0mg caffeine, 4.1 points.

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I
 used the other half of the package to make Blueberry Muffins.

Lemon Blueberry Muffins


Ingredients

1/2 14-oz-pkg Namaste No Sugar Added Muffin Mix
1/4 cup almond meal (ground almonds)
4 tsp lemon zest, freshly grated (zest of a large lemon)
1 tsp lemon juice
1/4 tsp nutmeg
1/4 tsp baking powder, reduced sodium
1/4 cup Coconut Crystals (coconut sugar)
6 pkts Pure Via Stevia (or  4TB sugar)
2 large eggs
3 tbsp Reduced fat/sodium butter (used KerryGold)
1/3 cup Unsweetened Almond Milk (or milk of your choice), more if needed by tsp

Topping (optional):
1 tbsp Turbinado or coarse sugar

Procedure1. Measure 1/2 of muffin mix.  whisk in almond meal and nutmeg.
2. Beat eggs, butter and sweeteners until fluffy, about 5 minutes. Beat in lemon juice and lemon zest.
3. Beat in muffin mix and milk until blended, about 1 minute. Fold in blueberries. . Divide batter among a  cupcake paper lined cupcake pan.





4. Bake in 350F preheated oven for about 22 minutes until edges are lightly browned or toothpick inserted in center comes out clean. Move to upper rack for a couple more minutes if additional top browning is desired.

5. Remove from oven, remove from cupcake pan to wire rack to allow cooling..
6. Enjoy!

    

Servings: 8
Yield: 8 cupcakes

Nutrition Facts
Nutrition (per serving): 174 calories, 6.6g total fat, 2.2g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, 1.2g linoleic acid, 2.4g saturated fat, 64.1mg cholesterol, 280.8mg sodium, 38mg calcium, 59.4mg potassium, 7.7mcg folate, 39.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, 4.5mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 4.4IU vitamin d, <1mg zinc, 26.7g carbohydrates, 1.9g fiber, 24.8g net carbohydrates, 5.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 3.8g protein, 0mg caffeine, 4.4 points.

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I loved the Lemon Blueberry Muffins, as they were a little sweeter!   I will make the Lemon Poppy Seed Muffins again, increasing the lemon and sweetener and I will probably use almond meal instead.

© 2012 retiredwithnoregrets.blogspot.com

Apple Coffee Cake - gluten free

About 6 apples were sitting in the refrigerator bin waiting for me to do something with them. Originally, I bought them with the intent of eating fresh apples. Finally, I started looking at recipes trying to get an idea of what to do with them. A few days passed and still no light bulb. I peeled, cored, sliced and rinsed them with lemon juice. As I was about to return them to the refrigerator in their new state, a little voice said ‘why are you putting them back in the refrigerator?” “Didn’t you take them out to make something with them?”

Well, I decided to listen to that little voice, of course I chose not to answer it verbally, because I was afraid it may decide to become an alter ego and that is another topic for conversation.

 I put them in a pot with about a cup of sugar, another tablespoon of lemon juice and a teaspoon of cinnamon. They were on a low simmer, so I left the room and forgot that they were on the stove.

 About 2 hours later, I began to smell a nice cinnamon fragrance that made me hungry. I walked back into the kitchen and there was the forgotten pot of apples cooked into a golden brown color. I decided to taste them and they were delicious. Finally I decided that I would make some type of apple cake with them. I did not want the normal sweet apple cake, so I decided to use a bread type flour mix and add some sugar to it.  The final result was an Apple Coffee Cake.

Apple Coffee Cake - gluten free

Ingredients
Filling
3 cups cooked sweetened sliced apples or canned apple pie mix

CAKE

• 1-1/4 cups Gluten Free Pantry French Bread Mix
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/2 cup milk
• 2 Tbsp melted butter or margarine
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1 large egg

Topping

• 1/4 cup Turbinado sugar 

Procedures

• Preheat oven to 350°F.   Spray a 9 inch cake pan with oil spray.
• Combine flour, baking powder, baking soda and salt in a bowl.
• Add in all remaining ingredients except milk, mix until combined, gradually add milk, mixing to combine.
• The batter will look similar to dough batter.  You will need spatula and fork to spread it over the pan
• Dollop about half of the batter into the pan. use a spatula to spread it out. Dollop the apples over the dough, spread out about evenly. dollop the remaining batter over the apple mix. Use a fork to spread it around leaving some open areas. Make sure the batter is not any thicker in any areas than others.
• Sprinkle the Turbinado sugar evenly over the top
• Bake for about 35 minutes or until top is lightly browned. Edges will be browned before top browns
• Remove from oven. Serve while warm.

 Servings: 8

Cooking Times

Preparation Time: 20 minutes
Cooking Time: 40 minutes

Nutrition Facts

Serving size: 1/8 of a recipe (3.7 ounces).

Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 275.57
Total Fat 7.39g
Saturated Fat 2.52g
Cholesterol 33.15mg
Sodium 263.95mg
Potassium 66.17mg
Total Carbohydrates 49.92g 1
Fiber 0.15g
Sugar 28.13g
Protein 1.35g

  

Notes

 Gluten Free Pantry French Bread Mix contains white rice flour, potato starch, corn starch, guar gum, granulated honey and salt. This mix is great for breakfast breads, so I often use it.