I am so very excited to welcome Kym – the Free Spirit Eater – to my blog today! A few months ago Kym asked me to guest-post on her site. She was so sweet and humble in asking, where my reaction was something like, “Um, YE-AH!”
I love Kym’s incredibly warm and inspired love for food. She’s a trained chef, and with her fiance Tim creates recipes for her site that look mouth-wateringly delicious. If they lived closer by, theirs is an apartment I would randomly be stopping at during dinner hours, pretending I found one of her sneakers on the sidewalk or asking to borrow a cup of milk (which I don’t drink) or something.
I told her I only had one catch – she’d have to guest-post for me! I’ve never had a guest-poster on my site, so the idea of swapping made me super tingly excited. Then the holidays came, and went, and Kym prepped for a big apartment move, and I got a new job, and our recipes got away with us.
Until today. I welcome Kym to The Dusty Baker with open, hug-ready arms. We met a few months ago through writing for Bromography.com. Then Kym accompanied me to the Great American Pie-Off, lending some moral support for my entering my first pie competition where we took home 2 of 4 awards. She’s a very talented cook and food photographer, and I’m sure she’ll continue to achieve incredibly great things.
Head over to FreeSpiritEater to grab my recipe, Kumquat Chutney Hand Pies. And while you’re there, flip through her mouth-watering recipes.
From Kym, The Free Spirit Eater
When Jacqueline asked me to guest post on the Dusty Baker Blog for a recipe swap I immediately felt a sense of excitement. I love her site, am a huge fan of her writing and consider her a friend. I can only wish that one day my writing could be as intricate, descriptive, delicate and powerful while still being witty and quirky as Jacqueline’s writing style is. But I also felt my quick moment of panic. What did I get myself into? I am no stranger to gluten free cooking. I’ve altered dishes to make them gluten free by request when I worked as a line cook. But until this recipe swap, pretty much every baked good I had ever prepared requires some type of glutinous ingredient.
As someone who has never had a food allergy in her life and is a free spirit who simply consumes what is placed before her, working with restrictions was quite a challenge. Whenever I thought of a recipe to attempt, I stopped myself realizing it wasn’t gluten free. Through this challenge and experiment, I have gained a great respect for anyone with a food allergy.
Now onto the baking!
I found this gluten free muffin recipe online which asked for soy milk, sesame oil and oats among the list of ingredients. I used neither of these and altered it entirely where it does not resemble the original recipe in any way. I had never worked with white rice flour before, but purchased it for this special occasion. The texture was different, lighter, leaving a lovely scent as I plopped down the first cup full. Since pomegranates are still in season, I worked some seeds into the mix as well as sweetened coconut flakes and golden raisins. They didn’t rise as much as I wanted them to, so another ¼ teaspoon of baking powder wouldn’t hurt next time. A bite into the finished product resembled a mix between cupcakes and muffins in texture. Not overly sweetened, but a pleasant light feel with sparks of pomegranate, sweetened flakes and juicy golden raisins teasing your palate with each bite.
Attempting my first gluten free baking project was a mix of emotions. I think the point of this swap was to get your hands dirty while being thrown out of your comfort zone. It was a challenge, but a successful one none the less. The muffins are not that big and have plenty of natural ingredients adding a distinct lovely taste. For those with a dairy allergy, soy can replace the cow’s milk. Feel free to switch the coconut flakes for toasted sliced almonds, or other nuts and dried fruit. Enjoy!
Pomegranate & Coconut Golden Raisin Muffins
- 1 ¼ cup of rice flour
- 2 Tsp of baking powder
- Pinch of salt
- 1/4 cup of coconut oil
- 1 cup of milk
- 1 tablespoon of honey
- 3/4 tsp ground allspice
- Pomegranate seeds from half a pomegranate
- ½ cup of sweetened coconut flakes
- 1/3 cup of golden raisins
- (Extra flour and coconut oil or canola oil for greasing)
- Preheat oven to 425 degrees.
- Mix all dry ingredients in one bowl, and wet ingredients in another (except for coconut oil, pomegranate, coconut flakes and raisins).
- Bring ingredients together by combining in one bowl, and then add coconut oil, pomegranate seeds, golden raisins and coconut flakes, mix well until fully incorporated.
- Divide into a greased and floured 6 muffin tin. (If you use coconut oil for this step, you will achieve a nice golden brown on the bottom part.)
- Bake for 18-20 minutes or test with a toothpick to make sure it’s ready.
- Let cool, remove and serve. Cover in saran wrap to store.