Happy New Year Everyone!!!

NYE cupcakes made with my new KitchenAid :)

This time last year, we were in Sydney watching the most awesome fireworks.  This year, we are home in Munich having a midnight curry with good friends :)  Both as wonderful in their own ways.  

I want to thank all  of you for reading my blog and hoping that I am putting a bit of sweetness back into the Celiac way of life!!!

Happy Save and Wonderful New Year to EVERYONE!!!!

Banana Chocolate Cupcakes with Violet Frosting

Banana Chocolate cupcakes

Makes 18 cupcakes

Ingredients:

20 g Quinoa Flour

40 g Millet or Sorghum Flour

40 g Amaranth Flour

20 g Rice Flour

15 g Tapioca Flour

2 tsp GF Baking Powder

80 g Dutch Cocoa Powder

1/4 tsp salt

40 g softened

100 g Muscovado Sugar

2 eggs

3/4 tsp GF Pure Vanilla Extract

½ cup Goat’s Buttermilk

2 very ripe Bananas (and juice from them if using frozen ones, if not, increase buttermilk as needed)

Directions

Preheat oven to 180°C

Line cupcake pan with liners

Mix all dry ingredients and sift together several times.

Mix all wet ingredients and bananas until smooth.

Add the dry ingredients to the wet ingredients and mix until smooth and thoroughly mixed.

Bake at 180°C for 20min. Allow to cool 10 min in pan and then remove and place on wire rack to completely cool before frosting.

I used the same butter cream frosting I always use, with Wilton violet food coloring.

Gluten Free Chinese Pancakes and Hoi-sin sauce for Peking Duck

 

Chinese Pancakes
(for 8-10 pancakes) 
Adapted from www.notdelia.co.uk

Ingredients
20 g Quinoa Flour
20 g Tapioca Flour
80 g Teff Flour
80 g Graham (ChickPea) Flour
125 ml Very Hot Water
1 tbsp Sesame Oil

Directions
Put the flours into a mixing bowl and gradually add the water, mixing all the while until the water is fully incorporated. I used a fork to do this. If the mixture seems too dry, add some more water.
(Bab’s comment – I found with the GF flours, it was not a matter of too dry, but too moist and sticky.  I ended up using loads more graham flour in the kneading process)

Turn the dough out onto a lightly floured board and knead it until it becomes silky smooth. This should take 5-10 minutes. Dust it with flour if necessary, as it’ll probably be quite sticky at this stage. Once it’s smooth, cover it with a damp tea-towel and let it rest for about 30 minutes.

Knead the dough again for another 5 minutes, dusting with flour as necessary. Roll it into a sausage shape and cut into slices according to how many pancakes you want to make and what size you’re making. (Experiment with one slice first to give yourself some idea of the likely result.)

Shape each slice into a ball.

Dip the dough ball into the sesame oil and roll into a circle. If you’re not an accurate roller (I can never roll out a perfect circle) and you want pancakes of uniform size and shape, simply cut round a plate or a bowl.

Heat a little sesame oil (a quick wipe of oil is plenty, rather than enough to shallow fry) in a suitable pan over a low flame. Put the pancake into the pan and cook on one side until it has dried underneath. Expect to see brown speckles. Flip it over and repeat on the other side. Repeat this process until all the dough balls are cooked.

I froze these for several days and then got them out and steamed them to warm them up before eating.

I found them to be OK, the only problem was they did not hold together so well when you wrapped them (you fill them like a soft taco with the Peking Chicken, spring onions, cucumbers and Hoisin sauce)  I do plan to try them again to freeze and use when we make curry (to be used in place of Nan bread)

Hoisin Sauce 
Adapted from www.food.com

Ingredients:
4 tablespoons Gluten Free Soy Sauce
2 tablespoons Peanut Butter
1 tablespoon Molasses
2 teaspoons White Vinegar
1/8 teaspoon Garlic Powder
2 teaspoons Sesame Seed Oil
20 drops Chinese-Style Hot Sauce, adjust to taste (jalapeno or habanera sauce may be substituted)
1/8 teaspoon Black Pepper

Directions:
Mix all ingredients in a small bowl for several minutes until thoroughly blended.
 
I thought it was too strong of peanut butter taste (I used pure peanut butter, not the sugary stuff) but several people said it was better than the store bough sauce :)

What does one use to bake Gluten/Milk Free in Germany? Here is what I use!

People keep asking me what I use to make my cupcakes Gluten and Milk Free - so  I thought I would post some pics of the ingredients that I use.

Baking Essentials:

Cocoa Powder - I try to get the best baking Dutch Cocoa I can find in the supermarkets here.

Baking Powder - I ONLY use baking powder from the US or UK.  If I am in dire need and have none on hand, I use the German stuff, but double the amount.

Xanthan Gum - Not picky on the brand and to be honest, don't use that much, but I do get it from the states as is hard to find here and when you do, it is in the tiniest packets.

Vanilla - I ONLY use pure vanilla extract.  I NEVER use the German "aroma" stuff.  I could do it myself, I know this, but it is easier as there is always someone coming over at some point in time who can bring me more.

Baking Soda - again, the US stuff. 

My Flours:

 

I get my Rice and Tapioca flours at the local Chinese shop.  It is  higher grade (even though it looks quite odd) of rice flour and the ONLY place I can find tapioca flour.

I find the Werz brand GF flours in most Bio and Health food shops.  It runs around 3-5€ per small box.  The Mascobado sugar is 5€ :( and can be found in the same places as well as local supermarkets.

Other Ingredients:

 When I make anything pumpkin (and I LOVE pumpkin) I only make it from fresh pumpkin. 

Milk Free:

 I use Deli Reform Margarine. It is 100% vegetable - so is milk free as well as vegan.  I use the Alpro "Ungeüßt" soy milk. This is ONLY water and soy, nothing else!

Vegan:

 When I need to bake also egg free or vegan, I use flax seed (1 T each of water and flax seed per egg needed) in place of eggs.

Birthday Cupcakes - Lemon with Butter Cream Frosting

Today I baked yet again more Lemon cupcakes. I tried a few things different this time.  It is late and I just got home from the birthday party so will post more tomorrow as well as the recipe.  

It was a great evening and met some great people!!

Getting back into baking slowely

First up are some lemon cupcakes.  The last time I did lemon cupcakes, I put lemon in both the cupcake and the frosting.  This time I thought I would do only one.  I made some vanilla cupcakes using almond flour and the frosted them with a simple buttercream with lemon juice in it.

I will be making them again I think, but will do the other way around - lemon in the cupcakes and perhaps meringue frosting!!


Ingredients (makes 18-24 cupcakes)

    100g  Almond Meal
    75g Sorghum Flour
    75g Amaranth Flour
    30g Rice flour
    20g Tapioca flour
    150g Fine White Sugar

    125g Milk Free Margarine
    3 Medium or Large Eggs
    1 teaspoon Pure Vanilla Extract
    1/3-1/2 Cup Soy Milk (depends on the size of the eggs you used and the thickness of batter)

Directions

1.      Preheat oven to 180°C.

2.      Mix together all dry ingredients in a large and thoroughly shift.

3.      Mix all other ingredients together in a smaller bowl.  Mix well.

4.      Add the wet ingredients to the dry ingredients and mix until well blended, but as little mixing as  possible.  A wooden spoon or whisk works well for this.  You can mix on low with electric blender at end to ensure completely mixed, but only for a few seconds.

5.      Fill cupcake pan (lines with paper liners or coated with spray) and fill 1/3 full.

6.       Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the centres comes out clean. Remove from oven and let set for 10 min. Transfer to a wire rack to cool completely. 

First batch of Christmas Cupcakes Frosted!

Feuerzangenbowle Cupcakes (aka Pots of Evil)

In Munich we have a great Feuerzangenbowle stand at one of the Christmas Markets.  It is a tradition that a lot of expats meet up there each Friday during the advent season when the markets are open.  I made special POE cupcakes for the opening day today.  They were chocolate with cinnamon and cloves and the frosting was Rum Buttercream.  They were decorated to look like fire (feuer in German).

I was very pleased that they went very fast and had to really guard the few that were left that were being saved for a few people who had not shown up yet.

For next Friday, I plan to make Ginger cupcakes.  But not sure what to do for frosting!!!  As our "American" style frosting is too sweet for the Europeans.  Not sure what to use that I can still pipe with that has the stiffness and taste, but not as sweet. Any ideas?

Test POE Cupcakes :)

 

Update for Tuesday 23rd November (3 days until POE)

What a difference when you have more than 5 min to come up with something and send it out the door :)  

I did another batch of cupcakes tonight.  I adjusted the spices and the rum amount in the frosting. 

Here is the nutritional value per my GF cupcake with buttercream frosting

291 Calories

10.5 g Fat

48.9 g Carbs

2.2 g Protein

12.9 g Fiber

As opposed to a normal chocolate cupcake with buttercream frosting from a famous bakery in NYC

424 Calories

29.5 g Fat

43.4 g Carbs

5 g Protein

3.2 g Fiber

So, while there are a VERY few less carbs and a bit more protein - the GF cupcakes are indeed much healthier than normal cupcakes due to considerably less calories and half the fat plus loads more fiber!!  And they taste just as great (and sometimes even better ;-)

For those not in Germany, Feuerzangenbowle is a mulled wine that has rum poured over a rum soaked sugar cone that is on fire.  It is an awesome sight and the best Glühwein (mulled wine) there is.  A particular market (Kripperlmarkt am Rindermark) have the best in Munich and the expat crowd meets every Friday from around 5pm until they close for a huge meetup (20-40 people).  It is great fun and everyone loves it and we count down to it for several months beforehand!

Wiki link to Feuerzangenbowle

Am very pleased with them.  Trying to figure out now what to do for decoration.  This is suppose to be fire coming - what do you think?

So, I did a test batch today of the Pots of Evil Cupcakes (aka cupcakes to go with Glühwein (mulled wine) at the Christmas Markets here in Munich).  I had to make the frosting (with I used Rum in, instead of milk) and frost them (they were still warm :( ) all in about 5 min total as had to send them  out the door with my Guy to orchestra practice so he could give them to a few special people!

I really wanted opinions on the flavor as I added some spices (christmassy ones ;-) to the chocolate cupcakes and then the rum to the frosting. I want to make sure they are the right balance.  So, am hoping that I get some honest feedback on them so that they are perfect for this Friday's first Christmas Market visit with friends.

Now for the super duper quick decorating job - not my finest :(  But just sprinkles some choco flakes and cinnamon on top and sent them out the door :) plus the pic colors did not turn out at all (the frosting is actually a red color ;-)

I will be making a large batch for this Friday, which I will put my usual time and talent into, so please forgive the primitive pic above ;-)

Gluten Free Granola Bars

I have wanted to try some granola bars for a while.  I have been home sick the last few days and bored outof my mind, so of course - baked :-)   These are the ones I chose to make (as had stuff on hand).  I found a recipe that sounded close to what I wanted and adapted it.  The original recipe is found here www.amateurwithanapron.com ' granola recipe.

2 cups GF Oats
1 cup Sliced Almonds

Mix the 2 together and spread out on cookie sheet - Bake 8-10 minutes until toasted a bit (stir several times in this time period)

Mix in a bowl while the above is toasting
1/2 cup Dried Cranberries
1/2 cup Dried Cherries
Handful each of Sunflower and Pumpkin Seeds
1/2 cup Flaxseed Flour
1/4 tsp Salt
1 tsp Cinnamon
1 cup Puffed Amaranth

Add the Oats/Almonds to this mixture and then add immediately (so that it is still warm)
2/3 cup Coriander Honey
1 tsp Vanilla Extract

Mix it all very well then press into a 9x14 cake pan and bake for 25 min at 180°C

Let Cool and then Cut into 24 bars

Nutritional Value Per Bar
130 Calories
5g Fat
20g Carbs
3 g Fiber
3.5g Protein

Mixed Paella

This is not my recipe, but one I got from Mama With Flavor a few months back.  It looked so yummy in her photos that I had to make it.  And like most rice dishes - it is Gluten and  Milk Free. Am home sick at the moment so catching up on a few things and thought I would post the recipe.  Thanks so much MWF for the delic recipe!!

Mixed Paella

Ingredients:
30 threads saffron, crushed (a scant 1⁄2 tsp.)
1 lb. bone-in, skin off chicken thighs and legs chopped in half (I used frozen wings from Lidl)
10 large or 15 medium shrimp, peeled and deveined (I used the small box of frozen from Rewe - 2.49)
salt/pepper
1⁄2 cup extra-virgin olive oil
3 oz. dry-cured Spanish chorizo, cut into small coins (again, from lidl)
1 tbsp smoked paprika (pimenton)
3 cloves garlic, minced
3 dried bay leaves (I did not put these in as realized I didnt have any on hand)
3 medium tomatoes, chopped in half then grated, (throwaway or eat(!) skin)
1 small onion, grated
7 cups chicken broth (I use the powered stuff mixed in hot water)
2 1⁄2 cups short-grain rice, preferably Valencia or bomba (I used Arborio)
8 oz. fresh or frozen peas

Place the saffron and 1⁄4 cup hot water in a small bowl- let sit for 15 minutes. (This will color and flavor the dish better.) Season the chicken and shrimp with salt and pepper. Heat oil in a large paella pan or large shallow skillet over medium heat. Add the chicken, shrimp and chorizo. Cook, turning occasionally, until browned, about 7 minutes. Be sure that the shrimp are not overcooked, remove them form the pan before completely cooked.

Transfer the shrimp to a plate, leaving meats in the pan. Add the paprika, garlic, bay leaves, tomatoes and onions, cook, stirring often, until onions soften, about 8 minutes. Add reserved saffron mixture (with water), and broth, season with salt; bring to a boil over high heat. If you have time, reduce to a simmer for at least 20 minutes and up to an hour. The longer this sofrito simmers, the richer the flavor in the end. It’s up to you.

Sprinkle in rice, distribute evenly the peas. Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. Reduce the heat to low, add reserved shrimp and cook until rice has absorbed the liquid and is al dente (firm but not hard), 5 to 10 minutes more. Remove pan from the heat, cover with aluminum foil and let sit for 5 minutes before serving.

Back from holiday and thinking Gluten & Milk Free Chocolate Chip Cookies this week :)

Back from a long weekend in Berlin and really missed baking!!  Decided I will try to make the perfect Chocolate Chip recipe Gluten and Milk Free... Stay Tuned!

Gluten, Milk and Egg Free Chocolate Cupcakes with Lavender Buttercream Frosting!

I tested these last weekend with the Rose Vanilla Cupcakes and the Halloween Cupcakes and did the same substitution for the egg (using my Ultimate Awesome Gluten & Milk Free Chocolate Cupcake Recipe) For the egg, I substituted 1 Tablespoon if Flax Seed Flour mixed with 2 Tablespoons of Water.  It did not change the taste at all.

Also, a MAJOR change in my ingredients.  As I am baking so much and the flours are so expensive, I have tried using a bit more rice flour in each recipe (normally, I dont like using rice flour, but it does work).  I also found out that the Sanella margarine does have Whey in it, so I am now using Deli-Reform Das Original Margarine as it is 100% milk free.

Here again is the recipe I used for the cupcakes,

Gluten, Milk and Egg Free Chocolate Cupcakes with Butter Cream Frosting

Cupcakes:
20g Amaranth Flour
20g Millet Flour
34g White Rice Flour
16g Tapioca starch
1/8 teaspoon Baking Soda
1 teaspoon GF Baking Powder (if using German, use 2x amount)
40g Baking Cocoa Powder
Pinch of salt
25g Milk Free Margarine at room temperature (I used Deli Reform Das Original)
140 g Mascobado Sugar
Replacement for 1 Egg (I used 1 Tablespoon Flax Seed Flour with 2 Tablespoons Water.  Mixed well and let set for 10 minutes).
½ teaspoon GF Pure Vanilla Extract
½ cup Soy Milk at room temperature (I used Alpro soya natural fresh)

Preheat oven to  180°C (350°F)

In a large bowl - mix the margarine, sugar, vanilla, egg replacement and soy milk together until blended. 

In a smaller bowl – mix the remaining ingredients and sift several times.  I usually sift at least 3x.

Pour the flour mixture into the wet ingredients and mix with a spoon until the flour is all mixed into the wet mixture.  Then beat on medium speed with a mixer for 1-2 minutes.

Fill cupcakes liners 2/3 full.  I drop the cupcake pan then a couple times on a flat surface to get any air bubbles out.

Put into heated oven and DO NOT OPEN THE DOOR until the timer goes off - Bake for 17 minutes.  Check with a toothpick. 

Cool for 10 minutes before removing from the cupcake tin.  Place cupcakes on a wire rack to cool completely.  When completely cooled, you can frost them.

Butter Cream Frosting:
I used the Wilton Recipe but altered as follows to make it milk free.
113g Milk Free Margarine at room temperature - again, used Delli Reform
113g Crisco or other shortening   
1 teaspoon GF Pure Vanilla Extract
520g Powdered Sugar (shifted)
2 tablespoons Soy Milk (again, used the fresh Alpro)

Cream the margarine and shortening together then add the vanilla.  Mix.  Then add the powdered sugar approx 1 cup at a time.  Then add the soy milk.  Adjust milk/powdered sugar to get consistency needed.

Food coloring is Gluten Free as are the toppings (Rice and or Potato Starch are used)

What is the difference between a Muffin and a Cupcake?

 

I continually get asked what the difference is between cupcakes and muffins.  Here is the best answer I have. 

A muffin is a quick bread that is baked in the shape of a cupcake.  The batter can also be baked in a loaf pan, but not in a cake pan (would not bake properly).  A muffin is usually does not have icing, however, some do have an icing/glaze and Muffins are normally eaten mainly for breakfast.

A cupcake is a cake batter that is baked as "little" cakes.  Cupcakes have frosting on them, are much sweeter (higher sugar and sweet ingredients ratio than muffins (which have a higher four ratio) and are often eaten as dessert.

In the end, they both end up making our bums and tummies bigger :-(  But they are also worth it :-)

 

There you have it :)   What do you think?  Do you agree or do you have a different definition?

Gluten & Milk Free Pumpkin Muffins

I OVE LOVE LOVE pumpkins!!!  I had a couple Hokkaido pumpkins (small bright orange pumpkins we have here in Germany).  I baked one of them in the oven for about an hour and then when cooled, I put it in the food processor.  The other one is cooking as I type in some curry :-)

For breakfast this morning I wanted to make something different (normally when I have fresh pumpkin, I do pancakes or waffles).  They were so awesome that nearly all of them are gone already :-D

I still have some of the baked/processed pumpkin left so will make some pumpkin with (rice) white chocolate chips with (goat's) cream cheese frosting tomorrow. Can't wait!!!

Makes 24 medium muffins
·    1 cup Pumpkin (I used Hokkaido pumpkin, cut and baked down in the oven, then processed in the food processor)
·    2 Eggs
·    1/2 cup Soy Milk
·    1/2 cup Milk Free Margarine
·    75 grans Teff Flour
·    75 grams Rice Flour
·    25grams Tapioca Flour
·    1/4 teaspoon Salt
·    1/2 cup Raw Sugar
·    1/2 cup White Sugar
·    1 teaspoon Baking Soda
·    1/2 teaspoon Baking Powder
·    ½ teaspoon Xanthum Gum 
·    1 1/2  teaspoon Cinnamon 
·    1/2 teaspoon Nutmeg
·    1/2 teaspoon Ginger 
·    1/4 teaspoon Coves

1.     Mix pumpkin, eggs, soy milk, and margarine in large bowl.

2.     Sift together flours, salt, baking soda, baking powder, xanthum gum and spices.  When mixed quite well (sifted 2-3 times) add the sugars and mix with a whisk.

3.    Mix the dry ingredients into the wet ingredients with a mixer on medium speed, taking care not to over mix.

4.    Fill muffin tins (grease if not using liners) 3/4 full.

5.    Bake at 180°C  for 30 minutes.

Gluten, Milk and Egg Free Rose Vanilla Cupcakes

I was just in the mood to bake some cupcakes (ok, and eat some) and I had bought some Rose Water a few months back, but had not tried it yet.  So, I made some Rose Cupcakes.  I have to bake some this weekend that are also Egg Free (but chocolate, which I have worked out great already) but I still wanted to try it - just to experiement.

I did not use a recipe or even alter one - I just got out my bowl, my flours and other baking stuff and made a bowl from scratch.  So, there is no recipe this time - sorry.   

But they did turn out nice.  Although I would use twice the Rose Water next time as with the GF flours (all much stronger flavors than wheat flour) and the Flax seed flour - the aroma and taste of Rose is hidden.

For the Egg replacement, I used 1 Tablespoon of Flax Seed Flour and 2 Tablespoons of Water. I mixed it well and let it set for 10 min or so  - worked like a charm.

Cranberry & Milk Chocolate Gluten and Milk Free Scones.

I tried a different scone recipe this mornings.  I used cranberries again, but this time I used one of the rice milk milk chocolate bars.  I like this recipe much better.  I did something different though - instead of making small round scones, I made 2 huge circles that broke apart to 4 each.

Here is the pic for now - check back later today or tomorrow for the recipe.

Gluten Free Peanut Butter Kiss cookies.

Perhaps the easiest cookies ever to make, well - except when you live in Germany and don't have access to Hersey's kisses :-P   Luckily, I was able to get a bag so made some of these.

Recipe is sssssoooooooooooo   simple.   Equal parts of peanut butter and sugar and add egg (1-2 depending on how much you make).  The following is what I did this morning.

1 cup peanut butter (I use pure peanut butter (ie, 100% peanuts)

1 cup sugar (can use white, brown - what ever you want)

1 egg

24 Hersey's Kisses (you could also use mini Reese's cups too (again not available in Germany)

Mix the above together. Form balls using your hands and bake for 10 minutes at 180°C.  As soon as you remove them, put a Hersey's kiss (unwrapped of course) into the center and push it down a bit.

Easy peasy!!!

Halloween Chocolate Cupcakes with Orange Butter Cream Frosting

As my contribution to the Halloween party, of course I took cupcakes :)

I used the same ultimate chocolate cupcake recipe that I posted a few post ago.  It never fails me.  These are the most delicious and moist chocolate cupcakes you will ever have (gluten/milk free or otherwise).  They are topped with Haribo gluten free Vampie Gummy's

Gluten and Dairy Free Pierogies

Adding the enlarged photo of the finished product to get a better look at it.

MaMa With Flavor  and I make Gluten and Dairy Free Pierogies when I went to visit her and her family.  Neither of us had made them from scratch before, we had only had frozen ones.  We were very impressed with how easy they were to make and how tasty they were.  Even her little Ninja baby (1 year old) ate them up :).  Pictures provided by MaMa With Flavor

Gluten-Free Pierogi Recipe

Adapted from Lauren of Celiac Teen with what we had on hand and using Teff instead of Brown Rice (which is not available here in Germany) and making it dairy free.

Ingredients (makes about 36 to 40)

1 cup Corn Starch

1 cup Sweet Rice Flour

1/2 cup Millet Flour

1/2 cup Teff Flour

1 tablespoon Xanthan Gum

1 teaspoon Salt

1/2 cup Soy Milk

1/2 cup Soy Cooking Cream

3 Egg Whites

Sift together dry ingredients in a large bowl. Mix together wet ingredients and then stir in to the dry ingredients.  We used a kitchen aid with the mixing paddle for this entire process- worked perfectly.  Then switch to the kneading paddle and let the kitchen aid knead the dough (for kneading by hand - Lauren has a great step by step on her Celiac Teen blog where we got the recipe

Cut off 1/4 of the ball and place the rest in your bowl, with a damp paper towel over-top to keep it moist.  Roll out the dough until it is quite thin (a few millimeters tall) (you may or may not need extra flour for this step - ours were fine without using flour to roll it out), cut circles - we used a glass for this.

Using your hands - form little balls with the filling (see what we used below) and place in the center of the pierogi circle.  Fold the circles over and pinch edges together and press with a fork to make them look nice :)

Repeat using the other quarters of dough.

To cook, bring water to a boil. Salt as desired. Cook pierogi in the boiling water for five minutes (they will float to the top when done).

Our added tip - once these have cooled/dried after being boiled - saute them in a pan of dairy free margarine (you can add herbs, onions - what ever you want for flavor) for a few minutes on each side - this adds to the taste/flavor/texture.  Also, we melted some dairy free margarine with herbs and used to drizzle over them.

Our filling

Boiled potatoes

Bacon cooked and crumbles up (Sommer's GREAT idea :-)

Scallions (green part chopped up - white if you want as well) and sauteed in margarine

Bit of soy milk if needed
Pecorino Romano Cheese grated

Fresh Garlic to taste

Salt/Pepper to taste

Mash the above together. You want a rough mash (you need to be able to form little balls with your hands - so  only use the soy milk if needed.

HUGE thank you to MaMa With  Flavor for the wonderful couple days and loads of cooking/food talk and girl chat ;-) and also to Lauren of Celiac Teen for the recipe!

Gluten & Dairy Free Waffles made with the help of a princess...

Again - photo provided by MaMa with flavor :)

While I was visiting MaMa With Flavor her 3 year old helped to make some gluten and dairy free waffles for breakfast.  We used a kitchen aid (now I want one of those too ;-) to mix from start to finish, but you can use a normal hand mixer.

6 Eggs (separated)

1/4 teaspoon Cream of Tartar

3 cups Gluten Free Flour (we used Bob's Red Mill - Almond flour)

1/2 teaspoon Salt
1/2 teaspoon Baking Soda

2 tablespoon Soy Milk
1 tablespoon Vanilla 

4 tablespoons Dairy Free Margarine

In a large bowl, combine flour, salt and baking soda and sift together.

In small bowl - mix together the egg yolks, margarine, soy milk and vanilla.  Then add these to the dry ingredients and mix until smooth.

In a separate bowl - beat the egg whites and cream of tartar until stiff.  Once stiff - add by hand to the batter using a wooden spoon until mixed together.

Heat waffle iron and coat with non-stick spray if it is not non-stick.  Pour about 1/2 cup on batter into your iron (depending on size) and bake until done.

Enjoy with pure maple syrup.

Better Picture of the Princess/Flower cupcakes - plus recipe

OK, so after visiting MaMa With Flavor and taking her and her 3 adorable children their special made cupcakes (which got  knocked around several times on the 4 hour metro/bus/train ride there :(  I have decided that I am going to save up and get an SLR camera.  She took these pics with her SLR and you can see the massive difference compared to my pics in the last post.  Brilliant!  Thanks MWF!!!

Vanilla Gluten and Dairy Free Cupcakes
100g Millet Flour
60g Amaranth Flour
50g Tapioca Starch
50g Rice Flour
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
200g Muscovado Sugar
1 cup Soy Milk (room temperature)
2 Eggs (room temperature)
4 tablespoons Dairy Free Margarine (room temperature)
2 teaspoons Vanilla

Sift the dry ingredients together in a large bowl several times until thoroughly mixed.  I usually do this a minimum of 3 times.

Mix the wet ingredients in a separate medium sized bowl.  Then add to the dry ingredients and mix with mixer.  Do not over mix. Remember that the point in loads of mixing with normal batters is to release the gluten.  We have no gluten in our flours – so we need to aim for as little mixing as possible – this will produce much better results.  So – just mix until the wet and dry ingredients are mixed and no longer. You may need to add a bit of extra flour at the end (any of the above will work) depending on the type of soy milk you used and the size of your eggs. I usually use large eggs so end up adding 20-40g more of flour.  Batter should not be runny, but should not be stiff either.

This will make approx 12-16 cupcakes

Bake at 180°C for 20 min (+/- depending on your oven)

Cool cupcakes for 10 minutes in the pan – then remove and cool completely on wire rack before decorating.

Again, I used the Wilton recipe as in the post for chocolate cupcakes below - using dairy free margarine instead of butter.

Gluten & Milk Free Vanilla Cupcakes for Sommer and her kids.

I will be visiting MaMaWithFlavor and her 3 little ones tomorrow. I am so excited!!!  I had to of course take them some cupcakes. 

For the girls there are princess/flower cup cakes (they are pink cupcakes with pink icing and flower decorations) and for the boys, there are Ben 10 decorated like the Ben 5 watch face (and green inside).  I am not so sure how the black icing will go over with the boys (especially little Dylan???) but hopefully it will not ban me from the MaMAWithFlavor house :-D

Can't wait for the train tomorrow!!  I booked a seat with a table so the cupcakes can have a nice place to sit ;-)  

The coolest aprons ever.....

I am so excited. I found this apron on google while searching for pictures of cupcakes.  I clicked on the picture and found that it is something you could order.  So I did.  They are made by a lady names Lana who sells them in her shop Sassy Apron through Etsy.com.  She even will  make matching headbands too.

I can not wait to get this apron. Even wondering if it would work as an Oktoberfest apron if I am still here in Munich next year :-D

Gluten & Milk Free Dolphin Chocolate Birthday Cupcakes

THEY ARE HERE :-D

A friend of mine and her partner's little girl is also a celiac.  She asked me to make some gluten free cupcakes for her for her birthday.  I was also given the instructions that she was not into pink and girly things, but rather sports, sailing, dolphins etc....  One of the things that really really frustrates me about Germany is the lack of things available to buy for cake/cupcake baking/decorating.  They have a very very small selection of items to decorate.  So, I had to try to find something that would work.  I searched and finally found some gluten free dolphin gummy bears and then some plastic little dolphins.  I think the next time I go back to the states or have someone come over, I will have a long list of decorating supplies to get :-)

So, here it is, the recipe that is so amazing, you will want to make it all the time. These chocolate cupcakes are so close to normal devils food cupcakes (made with wheat flour, butter and milk) that you will not know the difference!!!   Oh, I will admit though, the batch that is in the picture unfrosted - I had used a bit less flour in those (only about 10g less) and it made a huge difference.  When I made them again using 10g more -they were nice and rounded. No caving in on the top ;-)

For the Cupcakes:

20g Amaranth Flour

20g Millet Flour

34g White Rice Flour

16g Tapioca starch

1/8 teaspoon Baking Soda

1 teaspoon Baking Powder (if using German, use 2x amount)

40g Baking Cocoa Powder

Pinch of salt

25g Margarine at room temperature (I used sanella)

140 g Mascobado Sugar

1 Egg at room temperature

½ teaspoon Pure Vanilla Extract

½ cup Soy Milk at room temperature (I used Alpro soya natural fresh)

Preheat oven to  180°C (350°F)

In a large bowl - mix the margarine, sugar, vanilla, egg and soy milk together until blended. 

In a smaller bowl – mix the remaining ingredients and sift several times.  I usually sift at least 3x.

Pour the flour mixture into the wet ingredients and mix with a spoon until the flour is all mixed into the wet mixture.  Then beat on medium speed with a mixer for 1-2 minutes.

Fill cupcakes liners 2/3 full.  I drop the cupcake pan then a couple times on a flat surface to get any air bubbles out.

Put into heated oven and DO NOT OPEN THE DOOR until the timer goes off - Bake for 17 minutes.  Check with a toothpick. 

Cool for 10 minutes before removing from the cupcake tin.  Place cupcakes on a wire rack to cool completely.  When completely cooled, you can frost them.

Butter Cream Frosting:

I used the Wilton Recipe but altered as follows to make it milk free.

113g Margarine at room temperature - again, used Sanella

113g Crisco or other shortening

1 teaspoon Pure Vanilla Extract

520g Powdered Sugar (shifted)

2 tablespoons Soy Milk (again, used the fresh Alpro)

Cream the margarine and shortening together then add the vanilla.  Mix.  Then add the powdered sugar approx 1 cup at a time.  Then add the soy milk.  Adjust milk/powdered sugar to get consistency needed.

What I did differently:

I tried this recipe 4x in varying amounts of different ingredients.  I also did something I very rarely ever do - I used rice flour.  I typically do not like using rice flour, but I think that is my 10 years old "rice, tapioca, potato" mix that just never works for me.  Using it with other flours worked quite well.  

I also did not do my usual mixing between ingredients.  I did a lot of reading on other blogs and found many others have found the same thing - 1 bowl mixing (or as little as possible) actually is better for gluten free baking.  One of the points of mixing so long in normal recipes is to release the gluten. We have none, so mixing is actually bad for us ;-)

What I would do differently:

ABSOLUTELY NOTHING!!!  I can not believe how absolutely perfect these turned out. I did this same recipe 3x after getting it right and turned out 100% each time. 

The ULTIMATE Gluten & Milk Free Chocolate Cupcakes... Tomorrow

Tomorrow - my perfected chocolate cupcake recipe that is so awesome, you would not know they were gluten free and milk free!!!  Recipe and photos will be posted tomorrow evening (as I have to do the frosting tomorrow when I get home - these are only a sample while playing this evening :)

Keep an eye on this space! 

Gluten & Milk Free Chocolate Cupcakes with Green Frosting

I needed to do a trial run for some chocolate cupcakes I am making later this week for a birthday and wanted to try the new recipe out first.  I hadn't had any other request for cupcakes in the last week, so I thought I would give these to my hairdressers.  Their favorite color is green, hence the frosting color.

I will post the recipe on the next post when I make the birthday cupcakes later this week as I need to adjust the baking powder and perhaps try something else a bit different.

OK and the photo for some reason is uploading fine, but appearing turned 90°  I tried several times and don't have the energy at the moment to keep trying, so the picture will be sideways - sorry :-D

Balsamic Chicken with White Wine/Pecorino Risotto. Gluten and Milk Free

Very last minute throw together of what was in the fridge - turned out great.

I just wish we had a nice camera to take better pictures, but the point and shoot digital will have to do :)

For the Balsamic Chicken

What you will need:

2 chicken breast

1/4 cups Balsamic Vinegar

Vegetables of your choice (I used red, green, yellow peppers and cherry tomatoes)

Spices of your choice (I used oregano, rosemary, salt, ground fresh pepper, red pepper flakes)

Olive oil

Directions:

I the chicken breast in a shallow baking dish and the vegetables sliced/diced - however you prefer them. Pour  Balsamic Vinegar over everything.  Add the oil and spices.  Bake for 20 min or more depending on thickness of chicken breast.

At the same time, prepare the Risotto

For the White Wine/Pecorino Risotto

What you will need:

200g Risotto(I used Arborio)

finely diced onion

olive  oil

bit of margarine

1/2 cup white wine

.75l chicken stock

1/2 cup or so peas (I added these as a last thought as wanted color in the rice)

100g Pecorino cheese

Directions:

Brown the onions in the olive oil. Add the margarine and when melted - add the rice.  Mix around so rice is coated and cook for a few min (2-3).  Then add the white wine.  Cook for 2-3 more min or until the wine is absorbed.  Then add .25l of the chicken stock.  When most is absorbed, add .25l more.  A few min later, add the remaining .25l.  Cook while stirring quite often for 12-15 min uncovered. Add the peas a few min before time is up - enough to cook them through. Add the Pecorino and stir until melted.