Gluten-Free Blueberry Cake Cupcakes

Love blueberry cake? Here's my cupcake version.

Just in time for July Fourth, here's a sweet little recipe for blueberry cake cupcakes. I know that's redundant- calling it a blueberry cake cupcake. I mean, how can a blueberry cake be a cupcake too? It's either cake or cupcake. It can't be both.

Or can it?

Blueberry Cake Cupcakes Recipe

The flour blend as well as the kind of sugar you use will influence the flavors in these cupcakes. If you don't care for the taste of buckwheat, use a brown rice flour instead. Also- I like to use organic golden brown sugar in my gluten-free dessert recipes because I think it adds more flavor and depth to my recipes. Gluten-free flours often taste a little strange. That is also why I use at least 2 teaspoons of bourbon vanilla in my recipes. Bottom line? Gluten-free baking needs a little flavor spike.

This recipe is loosely based on my pre-gluten-free recipe for wild blueberry cake. I haven't made this recipe as a large cake since going gluten-free, but I'd like to. If you try it as cake- please share how/what you do with it. I used to bake it in a loaf pan.

Ingredients:

Whisk together in a mixing bowl:

3/4 cup sorghum flour
3/4 cup rice flour
1/4 cup GF buckwheat flour or GF millet flour
1/2 cup tapioca or potato starch
1/2 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1/2 teaspoon nutmeg
1 teaspoon very fine lemon zest- save the lemon for glaze, if you desire

In a separate mixing bowl beat together:

2 large free-range eggs, beaten- or Ener-G egg replacer
1 cup organic light brown sugar
1/2 cup Spectrum Organic Shortening
1/2 cup warm non-dairy milk, more as needed
2 teaspoons bourbon vanilla extract

Instructions:

Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners.

Add the wet into the dry ingredients and beat to combine; beat on medium for 3 minutes. If the cake batter appears too dry, add more non-dairy milk, one tablespoon at a time until it becomes a smooth batter.

And if the batter is too wet, add a little extra rice flour, a tablespoon at a time to thicken it a bit. (Humid weather can make flours damp.)

Stir in by hand:

1 heaping cup fresh (or frozen unthawed organic blueberries).

Note: If using fresh berries, I save a few and press them into the tops. Frozen berries don't seem to sink as much, but you could also do the same with frozen berries. Note- frozen berry batters take longer to bake.

Spoon the blueberry batter evenly into the twelve baking cups. Sprinkle organic golden brown sugar or raw sugar on the tops, if you like.

Bake in the center of the preheated oven for about 20 to 25 minutes- until firm. Check with a wooden pick for doneness, if you like. Fresh vs. frozen blueberries will influence the baking time (frozen takes longer).

Cool on a wire rack very briefly, then tip the cupcakes out of the pan and place them on a wire rack to continue cooling (this way, they don't develop soggy bottoms).

If you'd like to do a lemon glaze, combine:

Juice of 1 large lemon
1/2 cup confectioner's (icing) sugar, more as needed

Drizzle glaze over still warm cupcakes.

Makes 12 cupcakes.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Notes:

Gluten-free flours absorb moisture during humid summer days, so use your best judgment when baking. If batters seem wetter than usual, add a tablespoon or two of more flour. 

If the opposite is true and your batter is too stiff, add a little more liquid, a tablespoon at a time.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

reade more... Résuméabuiyad

Mediterranean Fish in Foil Packets- with Rice

Summer. Time for grilling.

This easy as 1, 2, 3 recipe has been a summer family staple since I was a blushing bride, learning to grill fish. We won't talk about how many years ago that was, Dear Reader. I mean, the blushing bridal part. Let's just say my oldest son is 26 and leave it at that.

So, you may ask- if you're a blushing bride yourself- how do you grill a slab of fresh fish and veggies all at once and have it turn out so tender and flaky and savory that your newly minted partner for life will turn to you and whisper, I knew I married the right girl? Or boy (I make no assumptions around here, goddess forbid).

Well, here's a little secret I learned way back when. Back before cooking blogs and Food TV and Jamie Oliver. I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me.

I trust you, I answered. Now tell me your secret.

Foil, she said. And onions, garlic and tomatoes. It's a Mediterranean style fish- not the typical butter and Ritz cracker crumbs you get around here (we were living on Cape Cod at the time). This is the real thing, she continued. Real food. Big flavor. You'll love it!

And she was right.

Here's my easy version of Mediterranean fish- grilled (or baked) with spinach, tomatoes, onions and garlic. I also added balsamic vinegar and fresh chopped herbs.

Easy Mediterranean Fish Recipe in Foil Packets- Serve with Rice

The fish I used this time was halibut. But any hefty white fish will do- cod, haddock, tilapia, or orange roughy would all be brilliant.

Ingredients:

4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds)
A squeeze of fresh lemon juice
Sea salt and fresh pepper
8 cloves of garlic, roughly chopped
2 red or sweet yellow onions, cut into pieces
4 cups baby spinach leaves- or chopped spinach
8 plum or Italian tomatoes, roughly chopped
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley or cilantro
A sprinkle of red pepper flakes, to taste
Extra virgin olive oil, as needed

Instructions:

Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375ºF.

Tear off a large sheet of aluminum foil and place it on a large platter or tray.

Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.

In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.

Tear off a second sheet of foil the same size as the bottom sheet.

Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge.

Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.

Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet.

Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque.

Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina's Note for Gluten-Free Folks:

This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination.

More (Fabulous!) Summer Grill Recipes From Food Bloggers:

Kalyn's Kitchen: Grilled Salmon with Asian Dipping Sauce
Cooking with Amy's Shrimp and Mango Kebabs
Food Blogga's Grilled Watermelon
Gluten-Free Bay's Grilled Chipotle Lime Chicken

reade more... Résuméabuiyad

Waffles

I never tried waffles before because simply I never thought of buying a waffle maker. I have every kitchen utensil you can imagine .......... except that little waffle maker.
I also never had waffles before and never been tempted to make them. Do they taste like pancakes, or may be they have a crunchy texture more like cereals or may be waffles have a cake like texture??

So, I had to wait to come to mom's house who, obviously, has a waffle maker to try "les gaufres". Browsing for a good recipe wasn't that easy though :) because...........well how do I know it is a good recipe if I don't even know what to expect??!!! At the end of my mysterious waffle journey, I ended up choosing a simple french recipe. I only added sugar to te recipe because without sugar it tasted a little bit blind. It was a pretty good one because the waffles tasted so good and were crunchy on the outside yet soft in the inside. With a drizzle of honey and butter Mmmmm!!! Even if this is not the way they were supposed to be, I liked them that way!!

Recipe (In grams)

250 g All purpose Flour

3 large eggs

80 g melted butter

500 ml milk

4 tablespoons granulated sugar

2 teaspons baking powder

1/2 teaspoon table salt

Preparation

1- Melt the butter and set aside to cool.

2- Mix to combine: flour, sugar, baking powder and salt.

3- lightly beat the eggs and mix with the milk and the cooled melted butter. Add to the dry mixture and whisk to combine. Do not overmix. let the batter rest for 1 hour before cooking.

Serve the waffles with honey and butter. Enjoy!

reade more... Résuméabuiyad

Gluten-Free Tortilla Chips- It's Easy To Make Your Own

Gluten-free tortilla chips made from brown rice tortillas.

Take a gander at these golden crispy brown rice tortilla chips. I managed to eat the whole bowl, still slightly warm from the skillet.

Are you a salty crunchy snack person, or a sweet and creamy snack person? It's an easy question for me. I can answer it in my sleep. While dancing backwards blindfolded one hand tied behind my back (don't try this at home). Or even while insanely preoccupied attempting to balance my checkbook.

Wait. That's not true.

I never balance my checkbook. I haven't in twenty years (does that count as never, or only mostly never?).

Read more + get the recipe >>

reade more... Résuméabuiyad

Strawberry Banana Muffins

Ripe strawberries make sweet and tender muffins.

My latest vegan muffin recipe is a tender, fragrant strawberry banana treat. And they just so happen to be wheat-free, dairy-free and egg-free.

June is sexy gorgeous here in northern New Mexico. The sun is just the right amount of hot. The sky is flawless cobalt blue. The morning shade is deliciously cool. The mockingbirds sing their magic in the junipers. And the strawberries at the market are drop dead ripe. If fruit is love, it must be a strawberry- red and juicy and flirtatious.

And if I was so inclined I would wax voluptuous, like a cheap romance novel. I would detail every lip licking moment in my big strawberry love. How I crush and whip them into smoothies. Churn them into dairy-free sherbet. Bake them into golden scones. Macerate them in orange infused liqueur. And stir them slowly into sticky banana muffin batter.

In fact, I would flaunt my muffins.

Read more + get the recipe >>

reade more... Résuméabuiyad

Easy Gluten-Free Blueberry Crisp

Gluten-free blueberry crisp, Baby.

I've had more than a few requests this week for berry crisp and cobbler recipes, so I thought I'd reprise one of my favorite simple desserts- a berry crisp. I used blueberries in this recipe, but any combination of berries will work- try blackberries and raspberries. Toss in some strawberries. Make a mix of all four. It's all good.

Although fresh berries are lip-smacking wonderful in this crisp (and now is the time of year, after all, for fresh berry picking), frozen wild blueberries aren't terrible. They'll work. Do what you gotta do I always say.

Whatever gets you through.

As for me, it's been a busy week. And I have good news. My latest hip x-ray shows stability and healing. Those titanium spare parts of mine have been behaving. They're staying put. I'm now allowed to be a tad more adventurous! Translation? More walking. No bungee jumping, though. Those carefree bungee jumping days are over, My Darlings.

Oh wait. I never did any bungee jumping.

I'm not the bungee jumping type. I'm more like a wander on the beach picking up stones type. A bookstore browsing type. A lost in my thoughts thinking about colors and words type. I've never had an urge to strap on a helmet and hurl myself off a bridge, come to think of it. Well. Maybe that one time. On my first honeymoon when I woke up and thought, Uh oh.

But I digress.

Let's get back to blueberries, shall we?

Read more + get the recipe >>

reade more... Résuméabuiyad

I know what you've been asking yourself: where is she!!!???? Well, I'm on vacation for 3 whole months................... AAAAAAAAAAhhh I miss my kitchen, my tools, baking and photography!!!!! But I think I needed some kind of break because during the last days I felt my head was the next thing to be put on a baking sheet!!!!

Have a great summer!

reade more... Résuméabuiyad