Tag Archives: breakfast

Gluten-Free Easy Banana Nut Muffin Recipe

I don’t normally bake with bananas.  My mother has a delectable recipe for banana bread, but these deliciously sweet fruits have been forbidden since hypoglycemia reared its ugly head.

But sometimes opportunity is the mother of invention, and I inherited four very ripe bananas from a friend with little time to utilize them.  The same person who passed them on was also a bit under the weather.  Time to get baking!

One thing I love about making muffins is how you can just sort of throw in whatever you have around to make them as simple or complex as your mood is flowing.  I had some pecans around that were ready for toasting and was trying to use the rest of my agave syrup (I won’t be baking with it soon – more to come on that).  Tossing stuff into a bowl with gusto, I’ve got a decent recipe going here.  The challenge was using the agave syrup instead of sugar: in most muffin recipes, sugar and butter are beaten until fluffy so that the moisture of the banana doesn’t soup the batter.  But with agave, which is liquid, there is no such dry and sweet combination.  So I added cormeal, increased the amount of baking soda to give it a little extra lift, and threw in the pecans that I had toasted ever so slightly for some texture.

The result?  They came out light and fluffy while still being dense, and the cornmeal gave them a scrumptious, ever-so-slightly crumbly texture that I love.  The amount of sweetness was perfect for me.

Because I was staying with friends at the time I made these get-better muffins, my full flour-arsenal wasn’t at my fingertips, so I used Bob’s Red Mill all-purpose gluten-free flour mix.  In a recipe with this complexity, it blended just dandily.

As always with my recipes, you can always substitute the butter with butter flavored Earth Balance and the eggs with powdered egg replacer to make them vegan, gluten-free banana bread muffins.  They may lack a little heft, but they’ll still be delicious.

Ingredients:

Yields one loaf or 16 muffins

  • 2 cups gluten-free flour (I used Bob’s Red Mill All-Purpose Baking Mix)
  • ½ cup ground cornmeal
  • 1 tsp baking soda
  • 1 ½ tsp xantham gum
  • 1/8 tsp salt
  • 1 stick (8 tbsps) unsalted butter
  • ½ cup light agave syrup
  • 2 eggs
  • 3 very ripe bananas, mashed (about 1 1/3 cups)
  • ½ cup toasted pecans, walnuts or hazelnuts (optional)

Directions:

  • Preheat oven to 350 degrees
  • Grease and flour (preferably with rice flour, as it’s grainy and helps the bread release) a loaf pan or muffin tins
  • If you have raw nuts, spread them out in a single layer on a baking sheet and bake them while the oven preheats.  Check on them regularly to make sure they don’t burn – this should take no longer than 10 minutes and they’ll brown quickly once brought to heat.
  • In a small bowl combine flour, cornmeal, baking soda, xantham gum and salt
  • In a large bowl, beat butter with a hand mixer until pale and fluffy, about 3 minutes
  • Add agave syrup and beat to combine
  • Add eggs one at a time and beat to incorporate
  • With a wooden spoon or spatula, stir in mashed bananas
  • Add the dry ingredients and stir to combine
  • Fold in toasted nuts
  • Bake for 1 hour for a loaf pan or 18 minutes for muffins
  • Cool completely before removing from pan

Easy Mochi Waffles and Tempeh “Bacon” Recipe

I cannot take full credit for this glorious gluten-free-vegan brunch creation – many thanks go to Rae and Robbie for playing in the kitchen with me while I was paying Cincinnati a holiday visit.  Armed with nothing but a waffle maker, frying pan and one spatula, we set out to coax tempeh into something that slightly resembled bacon and form gluten-free waffles from mochi.  And the results were deliciously delicious!

And yes, I truly mean that grammatically incorrect tasty bit of hyperbole.  They were dusty delicious.  They were amazing. They were phe-nom-en-al.

And easy.

I’ve heard that in Japan they’re starting to use the term “moffle” to refer to mochi waffles.  I’ve never been a fan of Branjelina or romcoms, so I’ll take the extra sixteenth of a second to continue to type the two words out.

Mochi Waffles

What is Mochi? Mochi is glutinous sweet rice that is pounded into a paste and molded into a hard shape.  Many Japanese traditional desserts utilize mochi is a base ingredient, and when dyed with bright greens and pinks add a bit of festivity to the simple dessert.

I am not a particular fan of those forms of mochi, but LOVE the bricks you can buy and cook yourself.  When mochi bakes it fills with air creating a beautiful crusty exterior that houses chewy goodness. I love to toast it, slice it and fill it with almond butter.  Friends drop it into soup or grill it and douse it with tamari for a savory treat.

Nutritionally, plain mochi is made only with sweet rice and filtered water, making it easily digestible and naturally low in fat and calories. Despite being “glutinous”, mochi is GLUTEN-FREE, the term instead referring to it being “sticky”.

Keep in mind that mochi waffles are not light and fluffy like wheat waffles, so indulge in a little creativity with your toppings.  We went fairly simple with real maple syrup and brown rice syrup, plus some fresh black and blueberries.  Nut butters add some protein (if you’re not accompanying your waffles with tempeh bacon), and provide a creamy kick.

Ingredients / Directions

  • Choose your mochi.  Grainassance brand is sold at most health food stores in several flavors, most commonly plain and cinnamon raisin.  Either make great mochi waffles.
  • Cut mochi into 16 pieces.
  • Spray waffle maker with non-stick cooking spray, or grease with butter or oil.
  • For square waffles such as in the picture above, use 4 pieces of mochi evenly spaced.
  • Close griddle and bake for approximately 4-6 minutes, until mochi is puffed and steamy.
  • Serve immediately.

Tempeh Bacon

Rae is vegan and while I love tempeh I also love the crap out of meat, so it was an exciting challenge she gave me in making tempeh taste like bacon.  Especially as we were dining in “Porkopolis”, the nickname lovingly given to Cincinnati for the copious amount of pork bred and consumed there.

While I was unsure of succeeding in this task, especially in someone else’s kitchen, we were all pretty satisfied with the results.  I tried to encapsulate the sweet and smokey aspects of bacon.  And, once again, the recipe is shockingly easy.

Note: make sure both your tempeh and tamari are marked gluten-free if you follow such a diet.  Many tempeh’s are bulked up with grains to increase the flavor and nutritional content and therefore are not guaranteed to be free of gluten.  And while tamari is noted for being the gluten-free version of soy sauce, some versions do contain gluten.

Ingredients / Directions:

  • Pick up one brick of tempeh, cut into 8 strips and place in a medium bowl.
  • Pour 1/3 a cup of tamari and 1/4 cup maple syrup over tempeh, toss to marinate and let sit for about a half hour.
  • Set a medium frying pan on medium-high heat and spray lightly with cooking spray.
  • When hot, place tempeh in pan, reserving liquid to baste.
  • Cook thoroughly, turning tempeh in quarter turns until all sides are brown, basting with reserved liquid with ever turn.
  • Taste sauce and adjust syrup and tamari as needed.
  • Tempeh is ready when the liquid has caramelized and tempeh is dark.

Gluten-free Whole Grain Waffle Recipe

Waffles are the new muffin.  You heard it here first, Dusty Baker style.

Last weekend I was bequeathed with a waffle iron, that I dutifully packed into my carry-on and brought back to NYC from Cincinnati (thanks, Rae!).  This morning I had guests to prepare breakfast for, and was frustrated with my lack of muffin options – I had no nuts, berries, raisins, fruit, nothing to put into a muffin!  I had thoroughly explored the gluten-free muffin world last year in Cincinnati, and now that trip inspired what will surely be one of many gluten-free waffle recipes to grace this site.  I popped out all the flours I had open in the fridge, consulted classic waffle recipes, and got to work.

The result: these waffles are deliciously whole-grain and sweet because of the use of amaranth and quinoa flours.  I used two different types of cinnamon to give them bite.  And 6 tablespoons of butter gave a perfectly creamy balance to the grains.

If you don’t have all of these ingredients, substitute with what you have.  Cow’s or soy milk can be substituted for the almond milk, as can a soy/vegetable alternative to butter and egg replacer for the eggs easily makes them a gluten-free vegan waffle recipe that holds its own comparatively.

Ingredients:

  • 1/2 cup amaranth flour (provides sweetness and a soft texture)
  • 1/2 cup quinoa flour (provides a bit of protein and aids digestibility)
  • 1/2 cup brown rice flour (provides body and heft)
  • 1/2 cup tapioca starch / flour (binds the flours together)
  • 1/4 cup ground flax seeds (provides fiber for digestibility)
  • 1/4 cup sweet sorghum flour (it’s sweet and I’d never used it before!)
  • 3 tsps baking powder
  • 1/2 tsp xantham gum
  • 1/2 tsp sea salt
  • 1 tsp cinnamon (I used half Chinese and half Indonesian cinnamon)
  • 2 eggs
  • 6 Tbsp unsalted butter (or soy butter)
  • 1 1/2 cup unsweetened vanilla almond milk (or cow’s, soy or rice milk, just try to use unsweetened)

Directions:

  • Mix the dry ingredients together in a medium sized bowl
  • Melt the butter and set aside to cool
  • Heat your waffle iron
  • Beat the eggs in a small bowl and slowly add the milk
  • Add the melted butter, stiring to combine
  • Pour liquid ingredients into dry and stir with a fork or spatula to combine
  • Use 1/4-1/2 cup batter per waffle, cook until toasted

Makes 8 waffles.

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