Category Archives: Breads

Maple Pumpkin & Oat Scones

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I’m loving pumpkin this season.  I mean I love it every season but I am really loving it right now.  And these scones were a nice addition to my pumpkin treats.  Dense and chewy, not too sweet, perfect with a cup of tea or coffee.  Can we say I’m officially in fall mode?

Maple Pumpkin & Oat Scones

Maple Pumpkin & Oat Scones

A healthier scone.. a perfect fall treat! These are great served warmed with a bit of ghee and a drizzle of maple syrup or honey!

Ingredients

  • 1/2 cups flour
  • 3/4 cups rolled oats
  • 1/4 cup maple sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup maple suryp
  • 1/2 cup chopped pecans

Instructions

  1. In a bowl whisk together the dry ingredients - flour, oats, baking powder, cinnamon, and salt.
  2. In another bowl whisk together the wet ingredients - pumpkin, eggs, milk, and syrup.
  3. Add the wet to dry and mix to incorporate. Lastly mix in the nuts.
  4. Place batter on a greased (I used coconut oil) baking sheet. Wet hands with water (so the batter doesn't stick) and pat down the dough into a circle an inch thick. Using a knife score the batter into 8 triangles cutting 1/2-3/4 way through the dough.
  5. Bake 30-35 minutes until cooked through and lightly browned.

Notes

If you don't have maple sugar substitute coconut sugar, sucanat, or cane sugar.

http://mydailybite.com/maple-pumpkin-oat-scones/

Gluten Free Pumpkin Muffins

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Today is all about camera frustrations.  I’m a self taught photographer and for the most part I know what I’m doing.  At least this is what I tell myself.  I’ve read many many tutorials and have had people show me how to use my camera a few times.  I’d be lying if I didn’t admit this is a slow process for me.  About two years ago I switched from relying on automatic settings and now take all my photos manually.  A definite step in the right direction!  Overall I love the results I get but my skills are a work in progress.  Sometimes I mess with the setting so much I have a hard time returning to where I want to be.  And on top of this I’m learning to work with the fall light.  So today I took 50+ pictures and was lucky to have two worth using.  Ugh!  (Side note: it’s not always this frustrating for me to take pictures, just today for some reason).

Anyway now that that rant is over, moving on to the muffins.  These are not super special, but instead a healthy gluten free muffin for my kids to enjoy.  The pumpkin flavor comes through perfectly.  I added in 1/4 cup of shredded pear to keep them from drying out.  Most things pumpkin don’t dry out, but with gluten free you just never know.  If you don’t have pear on hand grated apple would work too.

Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

Quick and easy pumpkin muffins. A bit of pumpkin pie flavor going on with chocolate chips, making for a tasty treat.

Ingredients

  • 1 1/2 cups almond flour
  • 2 teaspoons baking powder
  • 3 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 2 tablespoons walnut oil
  • 1 teaspoon vanilla
  • 1/4 cup grated pear
  • 1/4 cup dark mini chocolate chips

Instructions

  1. Preheat oven to 350.
  2. In a bowl whisk the dry ingredients - almond flour, baking powder, coconut sugar, nutmeg, cinnamon, ginger, and salt.
  3. In another bowl whisk the wet ingredients - pumpkin, eggs, oil, and vanilla.
  4. Add the wet ingredients to the dry and gently mix to incorporate. Stir in the grated pear and chocolate chips.
  5. Fill 12 foil lined muffins tins half way.
  6. Bake 25 minutes.

Notes

I highly recommend using foil muffins tins so the batter doesn't stick.

http://mydailybite.com/gluten-free-pumpkin-muffins/

 

 

Banana Oat Muffins

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All of the sudden Cia has taken a keen interest in helping me when I cook.  Of course I love this.  What a fun age she is at, asking why entirely too many times as she observes the methods to my madness.  I’m more than happy to include her in the kitchen scene.  Of course it’s twice as fast and much cleaner if I do it myself but where’s the fun in this?  I am a bit of a control freak so I would be lying if I didn’t cringe when the flour gets all over the place, but I still smile reminding myself how special it is to be a mom and have my children in my life.  I truly love being a mother.

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I’m not much of a baker but baking seems to be the easiest and safest way to include young kids in the cooking scene.  So Cia and I cooked up a batch of banana muffins.  I used oat flour offering a nice chewy texture, plain greek yogurt for added moisture, and threw in some mini chocolate chips for fun.  The smile that lit up on Cia’s face when I pulled out the chocolate chips was priceless.  Of course you can omit the chocolate and keep these muffins on the healthy side of things.  But if you are making these with the help of a little munchkin I highly recommend adding them in.  What can I say, I love giving my kids treats! : )

 

Banana Oat Muffins

Banana Oat Muffins

A chewy banana muffin sweetened with a bit of maple syrup.

Ingredients

  • 2 cups rolled oats
  • 3 very ripe bananas
  • 1 cup plain greek yogurt
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1 1/2 teaspoons baking powder
  • 1/2 cup mini dark chocolate chips

Instructions

  1. Preheat oven to 375.
  2. Pulse rolled oats in a blender or food processor until it becomes the consistency of flour. Set aside.
  3. In a large bowl mash the bananas. Add the yogurt, eggs, maple syrup, and vanilla. Whisk well until smooth.
  4. Add the oat flour, cinnamon, cardamom, baking powder, and chocolate chips. Mix until everything is incorporated.
  5. Line a cupcake pan with foil liners (highly suggest these as the muffins will stick to paper liners). Divide batter between the liners filling each almost to the top.
  6. Bake 15-20 minutes until muffins are set. Mine took 18 minutes.
http://mydailybite.com/banana-oat-muffins/

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Mango Bread (gluten free)

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Recently champagne mangos have continually been on sale.  I cannot get enough of them!  And if you remember, a few weeks ago I made a loaf of bread and a dozen muffins.  The coconut mango muffins were a hit, perfect in texture.  But as for the bread I wasn’t pleased.  Mango adds a lot of moisture and my ration of wet to dry goods was out of proportion.  Sometimes I have a hard time finding the balance when I bake gluten-free.  With this in the back of my mind I decided to tweak the recipe and try again.  Definite success this go around.

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When baking gluten free I have discovered it’s smarter to bake in a smaller loaf pan (7×3) or in this instance using a larger pan for a thinner loaf.  Eggs are what bind the ingredients together and large loaves can end up crumbling.  No fun!

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Almond flour made up the base of the dry goods.  I added in a tablespoon of coconut flour for its absorbency powers.  My choice was to add in coconut flakes and a few mini chocolate chips.  These are optional ingredients but I can’t imagine why you would skip them :).  You can always use a few nuts too.

Mango Bread (gluten free)

Mango Bread (gluten free)

Ingredients

  • 1 1/2 cups almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking soda
  • 3 tablespoons coconut sugar
  • 3 eggs
  • 1/2 cup mango puree (from about 1 mango)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1/8 cup chopped mango pieces
  • 1/8 cup dark mini chocolate chips
  • 1/8 cup unsweetened coconut flakes

Instructions

  1. Preheat oven to 350.
  2. Grease a 8.5 x 4.5 loaf pan and layer the bottom with parchment paper.
  3. In a food processor add the almond flour, coconut flour, baking soda, coconut sugar, eggs, mango puree, ground ginger, and vanilla extract. Pulse until everything is incorporated.
  4. Remove blade and gently stir in mango pieces, chocolate chips, and coconut flakes.
  5. Pour batter into the prepared loaf pan. Sprinkle a few coconut flakes on top. Bake for 30-35 minutes until sides are browned and a toothpick comes out of the center clean.
http://mydailybite.com/mango-bread-gluten-free/

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Coconut Mango Muffins

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It’s a rare day when I actually bake with mango.  It has always been one of my favorite fruits and once I start I can’t stop!  It’s so delicious fresh why even bother cooking with it?  Of course because just about anything with mango in it is going to be super tasty!  Champagne mangoes were on sale $5 for $5, so I bought enough to eat raw and to make a few treats with.

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One afternoon while hanging with the kids we all made mango bread and mango muffins.  It’s ridiculous how messy it is baking with kids, but also too much fun!  My mango bread I decided not to share.  The recipe needs a little tweaking.  But it was still pretty tasty being our ‘dessert’ bread full of mini chocolate chips.  On the other hand, these muffins hit the spot for a gluten free ‘less desserty’ treat.  I used both almond flour and coconut flour as the base.  I pureed the mango with the intention to keep these muffins from drying out.  I added in coconut milk and coconut oil.  I find coconut flour does really well when coconut oil is added to the mix.  And lastly I seasoned with ground ginger for a little zing.

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It’s important to note these muffins resemble a ‘custardy’ texture.  I enjoy this texture when making gluten free baked goods.  Baking with coconut flour can be a tricky game but I’ve learned to include lots of liquid and eggs.  The mango flavor held through all the coconut and we loved the taste.  Not too sweet.  The kids were quite happy with these, Cash couldn’t get enough and had a little freak out once I cut him off.

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Coconut Mango Muffins, makes 12

  • 3/4 cup mango puree, 1-2 mangos
  • 1/4 cup chopped mango
  • 3 large eggs
  • 1/2 cup canned coconut milk
  • 2 1/2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 2/1 cups finely ground almond meal
  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon ginger
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons shredded coconut
  1. Preheat oven to 350.
  2. Lightly beat eggs in a mixing bowl.  Add mango puree, coconut milk, coconut oil, and vanilla.  Mix well.  If you do not have coconut oil you can use coconut milk instead, 2/3 cup coconut milk.
  3. In another bowl mix the almond flour, coconut flour, coconut sugar, ginger, baking soda, and salt.
  4. Add the wet ingredients to the dry and incorporate thoroughly.
  5. Line a muffin tin with 12 liners.  I like to spray them with coconut oil to help keep the batter from sticking.  If you use foil liners this is not necessary.
  6. Evenly fill each muffin liner with the batter, 2/3 full.
  7. Top the batter with a few pieces of mango and a sprinkling of the shredded coconut.
  8. Bake 20-25 minutes until a toothpick comes out just about clean.