Saturday, February 23, 2008

Lemon Coconut Muffins

This is another tweak from Annalise Roberts. But it's changed enough to be legal :-).

2 Cups Gluten Free Flour
1 Cup unsweetened shredded coconut
3/4 cups sugar
1TBSP Baking Powder
1tsp Baking Soda
1/4 Tsp salt
3/4 tsp xantham gum
zest of 1 lemon

Wet ingredients
2 eggs
1/2 cup coconut milk (or buttermilk or regular milk and 1/2 tsp coconut extract)
1/2 cup canola oil
1 tsp lemon extract

Preheat oven to 350 and line a muffin tin with liners, or spray with canola cooking spray.

Mix together the dry ingredients
in a separate bowl mix together the wet ingredients

Make a well in the dry and pour in the wet and mix well with a spoon. The batter will be quite thick.

Drop into muffin cups. This should make 12 muffins.

Bake for 18-25 minutes and enjoy. You can sprinkle the tops with raw sugar and/or more shredded coconut. They're really good.

Friday, February 22, 2008

Margaret's Hot Fudge Sauce

1/2 cup half and half
1- 1 & 1/3 TBSP unsalted butter
1 cup chocolate chips
1 tsp vanilla

Boil the cream and the butter together to a full boil. Watch it because it will boil over.
Remove from heat and add chocolate chips.
Let it sit for a minute or two and then whisk it together and add vanilla.

Pour over ice cream. The texture is a little different from a traditional hot fudge, as it thickens to a more fudgey consistency. But it's really, yummy.

Saturday, February 16, 2008

Gluten Free Chocolate Ricotta Muffins

This is my version of an Annalise Roberts Recipe.

Dry Ingredients
1/4 cup cocoa powder
1/2 cup sugar
1 cup gluten free flour
1/2 cup almond meal/almond flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum
3/4 cup chocolate chips

Wet ingredients
1 egg
1/2 cup ricotta cheese (whole milk or skim are both fine)
3/4 cup milk
2 tsp vanilla
3 TBSP canola oil

Preheat oven to 350 and grease a muffin tin, or line with muffin liners.

Mix up the dry ingredients in a large bowl.
Whisk together the wet ingredients in a separate bowl.
Create a well in the dry ingredients and pour the wet ingredients in and mix well.

divide the batter into the muffin tins. The recipe makes 10-11 muffins. Ba

Bake for 18-20 minutes.

They are very good.