Slice of gluten-free orange cranberry bread on a dessert plate.

Gluten-Free Orange Cranberry Bread

This quick bread is really good for breakfast, snack or dessert. It is sweet and tart with a nice crunch from the walnuts. It is probably better with fresh cranberries, but our store didn’t have any so I used Craisins.

Package of Craisins - dried cranberries

I used Craisins instead of fresh cranberries.

Below is a nice little video that highlights the health benefits of cranberries.

I had no idea they were so good for me – hope you enjoy this healthy recipe!

Ingredients

  • 2 C gluten-free all-purpose flour (I used Carol Fenster’s sorghum blend below)
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp fine sea salt
  • 2 tsp baking powder
  • 1 C fresh cranberries, roughly chopped (I used dried cranberries)
  • 1/2 C chopped walnuts
  • 1 C milk, room temperature (I used almond milk)
  • 2 Tbsp white vinegar
  • 1 egg, room temperature
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • zest of 1 orange
  • 1 C light brown sugar, packed
  • 1/2 C vegetable or canola oil

Carol’s Sorghum Flour Blend

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Instructions

Pre-heat oven to 350 degrees F and grease a 9″ x 5″ inch loaf pan.

Stir together milk and vinegar in a bowl or measuring cup and let sit for 5 minutes.

Glass measuring cup containing almond milk and vinegar mix.

Almond milk mixed with vinegar.

Combine flour, xanthan gum, salt and baking powder in a large bowl. Stir in cranberries and nuts.

White mixing bowl with dry ingredients mixed together.

Dry ingredients mixed together.

In a separate bowl, whisk together egg, the milk/vinegar mixture, orange extract, vanilla extract, orange zest, brown sugar and oil until the brown sugar is dissolved.

Metal mixing bowl containg mixed wet ingredients and brown sugar with wire whisk.

Wet ingredients mixed together with brown sugar.

Add this mixture to the dry ingredients and stir with a large spoon until just combined.

Gluten-free orange cranberry bread batter in loaf pan.

Batter in pan ready to bake.

Pour batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. Cool before slicing.

Baked gluten-free orange cranberry bread in loaf pan.

Baked loaf right out of oven.

Baked gluten-free orange cranberry bread loaf on a plate ready to slice.

Let the loaf cool before cutting. Use a sharp knife to cut cleanly through the cranberries and walnuts.

Adapted from Cranberry Orange Bread at whattheforkfoodblog.com.

 

Milo graphic

Milo says….

Naps are better when you turn around three times first!

Two gluten-free coconut squares on a dessert plate.

Gluten-Free Coconut Squares

Coconut is one of my favorite dessert ingredients. This recipe combines sorghum and coconut flour to make a delicious, moist cake that is topped with gooey caramel and coconut icing.

Coconut is highly nutritious, an excellent source of minerals such as copper, calcium, iron, manganese, magnesium, potassium and zinc. It is also a very good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine.

Coconut flour has 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat).

So, with the additional nutrition of sorghum flour, these treats may be better for you than the average sweet snack. They are also easy to make. I’ll definitely be making these again!

Ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup sorghum flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (I used almond milk)
  • 1 tablespoon butter

Instructions:

Preheat oven to 350 degrees F and grease a 9 x 9 pan.

In a small bowl, combine coconut flour, sorghum flour, salt, and xanthan gum.

Dry ingredients mixed together in metal mixing bowl.

Coconut and sorghum flour mixed with salt and xanthan gum.

In large mixing bowl, beat eggs until fluffy. Gradually add sugar while beating until thick. Add vanilla.

Eggs, sugar and vanilla in white mixing bowl.

Beat eggs with sugar and vanilla extract.

Stir in flour mix. Batter is thick at this stage.

White mixing bowl with batter mixture and spoon.

Flour mixture is added to the eggs-sugar-vanilla mixture.

In small saucepan, heat milk and butter – do not boil.

Sauce pan on stove containing almond milk and butter.

Milk and butter warmed on the stove until the butter is melted.

Stir into batter and spread in 9 x 9 pan.

 

White mixing bowl with mixed up batter.

The milk and melted butter are stirred into the batter.

Batter in 9 x 9 pan.

Pour batter into greased pan. The batter will be about 3/4-inch thick.

Bake for 25 to 30 minutes or until a toothpick comes out clean.

Baked cake in pan.

Bake cake 25 – 30 minutes until toothpick comes out clean.

While baking, make coconut topping.

Coconut-Caramel Topping

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons cream or milk (I used almond milk)
  • 2/3 cup shredded coconut

Combine butter, brown sugar, and milk in a small saucepan. Heat until butter is melted and sugar is dissolved. Do not boil. Make sure all lumps of brown sugar are dissolved.

Butter, brown sugar and almond milk warming in sauce pan on the stove.

Melt butter, brown sugar and 2 T almond milk until lumps are gone and mixture is creamy.

Stir shredded coconut into caramel mixture.

Shredded coconut added to caramel mixture in sauce pan on stove.

Shredded coconut added to caramel mixture.

Spread over bottom layer and return to oven until it bubbles – about 3 minutes. Cool and cut into squares. Makes 12-18 squares.

Coconut caramel topping added to cake in pan.

Add coconut caramel topping and bake for three more minutes until bubbly.

Adapted from gfandme.com Double Coconut Delight.

 

Milo graphic

Milo says….

If it is something you want, CHASE it.

 

 

Gluten-free zucchini carrot muffin broken open on a dessert plate.

Gluten-Free Zucchini Carrot Muffins

These healthy muffins are good for breakfast or snacking. I added walnuts to make them even healthier. I also added a little xanthan gum (the original recipe didn’t call for it) to help them hold together better. They turned out really light and moist. I didn’t put the “frosting” on mine, but I’m sure that would make them even better.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup sorghum flour
  • 2 1/2 teaspoons baking powder
  • 1/2 tsp xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup honey (or pure maple syrup)
  • 1/2 cup oil (vegetable or coconut)
  • 2 eggs
  • 1/2 cup finely shredded carrots
  • 1 1/4 cups finely shredded zucchini
  • 1/3 cup walnuts, chopped (optional)

Frosting (optional)

  • 8 oz cream cheese, softened
  • 1-2 tablespoons honey

Instructions

Preheat your oven to 350F. Spray muffin tin with no-stick spray or line with paper liners. I didn’t have enough paper liners, so I sprayed my second tin.

Shred the carrots and zucchini. I used a small food processor.

Food processor with shredded carrots inside.

Carrots shredded in food processor.

A glass measuring cup containing shredded zucchini.

Shredded zucchini

Combine the almond flour, sorghum flour, baking powder, salt, and cinnamon in a large mixing bowl.

White mixing bowl containing flours and other dry ingredients mixed together.

Dry ingredients mixed together.

Add the honey, oil, and eggs and stir with a spoon until well combined. The batter will be thick.

White mixing bowl with gluten-free muffin batter inside.

Eggs, honey and oil mixed with dry ingredients.

Add carrots, zucchini and walnuts, if you are using, and mix until evenly distributed.

White mixing bowl containing finished muffin batter ready to put into muffin tin.

Vegetables and walnuts are stirred into the batter until mixed evenly.

Fill each muffin tin cup about ¾ full of the batter.

Two 12-muffin pans with batter added, ready to bake.

I didn’t have enough paper liners for the second batch so I sprayed the pan with olive oil spray.

Close up shot of muffin tin with paper liners filled with batter, ready to bake.

Muffin batter ready to bake.

Bake for 30-35 minutes. Let cool before frosting, if desired.

Close up of muffin tin containing fresh-baked muffins.

Bake muffins until golden brown on top.

You can change the proportion of carrots to zucchini – just be sure the total amount of shredded vegetables in the recipe is the same.

Gluten-free zucchini carrot muffin broken open on a dessert plate.

The muffins turned out light and moist on the inside.

Frosting (optional)

Whip the cream cheese until light and fluffy. Add the honey and continue mixing until combined.

Makes about 1 1/2 dozen muffins.

Adapted from recipe at FlippinDelicious.com.

 

Milo graphic

Milo says….

The ground is like a giant dog newspaper – SNIFFING it is how I keep up with CURRENT EVENTS!

A serving of gluten-free apple crisp in a white dessert bowl.

Gluten-free Apple Crisp

When you don’t have time to role out a traditional pie crust, apple crisp is a quick and easy alternative. This recipe is from the Whole Grains Council. I added walnuts just because I think everything is better with nuts – and they’re really good for you!

Apples are a really healthy choice for dessert. They are a relatively good source of potassium, a mineral not affected by cooking, with about 200 milligrams per cup. One baked apple is a good source of fiber with 5 grams total, which is 19 percent of the daily target.

I think this recipe would be really good using other fruits, as well, like blueberries or peaches.

Ingredients

For the fruit filling:

  • 4 cups sliced apples (or other fruit)
  • 1/2 teaspoon cinnamon
  • 1/3 cup walnuts, chopped (optional)

For the crumble topping:

  • 1 stick (1/2 cup) butter or trans-free margarine
  • 3/4 cup of sugar or brown sugar
  • 3/4 cup sorghum flour

Instructions

Preheat oven to 350° F. Slice apples into an 8 x 8 inch greased pan or similar-sized casserole dish. Sprinkle with cinnamon. Add walnuts, if you are using them. I also sprinkled the apples with a few drops of lemon juice to keep them from turning brown while I prepared the topping.

Casserole dish containing sliced apples, cinnamon and walnuts.

I added cinnamon and walnuts to the sliced apples, plus a few drops of lemon juice.

Combine crumble ingredients and sprinkle evenly over apples.

White mixing bowl containing sorghum flour, sugar, butter and a pastry blender.

I mixed the butter, flour and sugar together with a pastry blender until the mixture was crumbly.

White circular casserole dish containing sliced apples with crumbly topping added to the top.

Topping added to the sliced apples.

Bake at 350°F for approximately 1 hour or until topping turns light brown.

Gluten-free apple crisp, baked.

It came out of the oven crispy and brown on top, bubbly underneath.

Add a dollop of ice cream or whipped cream, if desired.

Note: You can also use an alternate version of the crumble topping, with less sugar and butter: 3/4 cup sorghum flour, 1/3 cup brown sugar, 1/3 cup butter or trans-free margarine. (Jenny Rees, University of Nebraska Extension Educator)

Nutrition facts per serving:  Calories: 250 , Total Fat: 12 g, (Saturated Fat: 7 g), Sodium: 10 mg, Carbohydrate: 37 g, Fiber: 3 g,  Protein: 2 g.

 

Milo graphic

Milo says….

Go! Walk! Snack! Certain words just make my tail wag.

Two slices of gluten-free molasses quick bread on a dessert plate.

Gluten-Free Molasses Quick Bread

This recipe is from Carol Fenster’s cookbook “100 Best Gluten-Free Recipes” that I received for Christmas (thanks, little brother!). I made this bread hoping it would be a quick alternative to yeast bread that would go well with soups or for snacking. I was very disappointed when I sliced off my first, warm slice and it broke in half! When I tasted it, the flavor was good – a hearty taste, mildly sweet – but it was very crumbly and dry. I usually have very good luck with Carol’s recipes, (I didn’t even make any changes to this recipe!) so I can only assume that I mis-measured the ingredients in some way.

I found this video on Carol’s website that has instructions on the proper way to measure flours. I thought it might be helpful to review, since measuring correctly is very important in helping gluten-free baked items turn out well.

I placed the loaf of bread in a plastic bag and stored it in the refrigerator over night. It has moistened up a little bit, so I think it will be edible and not a total loss.

If you try this recipe, please let me know how it turns out. Happy measuring!

Ingredients:

  • 1/2 cup milk of choice (I used almond milk)
  • 1 Tbs. apple cider vinegar or fresh lemon juice
  • 2 cups Carol’s Sorghum Blend
  • 1/2 cup gluten-free yellow cornmeal
  • 1/2 cup potato starch
  • 1 1/2 tsp. xanthan gum
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 large eggs, at room temperature
  • 1/2 cup molasses (not blackstrap)
  • 1/4 cup canola oil
  • 1 tsp. sesame seeds, for sprinkling (optional)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Instructions:

Place a rack in the middle of the oven. Preheat the oven to 325 degrees F. Grease a 9 x 5-inch loaf pan; set aside. In a small measuring cup, mix the milk and vinegar together and let stand for 5 minutes.

Almond milk and apple cider vinegar mixed together in a glass measuring cup.

Almond milk and apple cider vinegar mixed together.

In a large bowl, whisk together the sorghum blend, cornmeal, potato starch, xanthan gum, salt and baking soda. Beat in the milk-vinegar mixture, eggs, molasses and oil with an electric mixer (I used a hand mixer) until the batter is smooth.

Gluten-free molasses bread batter in a white mixing bowl.

The batter was thick and sticky.

Spoon the batter into the prepared pan and smooth the top with a wet spatula. Sprinkle with sesame seeds, if desired. (I didn’t use these)

Gluten-free molasses bread batter in a loaf pan.

Batter in loaf pan, ready to bake.

Bake for 45 to 60 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Baked loaf of gluten-free molasses quick bread.

The loaf rose nicely and was very pretty when it came out of the oven.

Cool the bread in the pan for 10 minutes. Remove the bread from the pan and cool for 15 more minutes. Slice and serve.

 

Milo graphic

Milo says….

Santa brought me a chew rope, a ball and some SNACKS! If I can find him, I’m going to LICK his face! THANKS SANTA!

Close up shot of baked gluten-free cheese crackers.

Gluten-free Spicy Cheese Crackers

Here is another recipe you can prepare for a holiday party. These crackers are really easy to make. I used Parmesan cheese, but these would be good with just about any cheese. If you don’t like garlic and cayenne, you could try other spices like rosemary, onion powder or black pepper. I want to try them again using Pepperjack or sharp cheddar cheese.

Package of shredded Parmesan cheese.

I used Parmesan cheese, but you could use any cheese you like.

I would recommend rolling them out as thin as you can, to make them crispier. I was afraid they would fall apart when I transferred them to the baking sheet, so I rolled them out to about 1/8-inch thick but I wish I had gotten them thiner. After baking, they were crisp on the outside and soft on the inside. Still good, but not quite a crunchy cracker.

After the crackers cooled, I put them in a bowl with a lid on top. (Milo kept sniffing around and I wanted to remove the temptation!) The next day they had lost their crispiness, so I put them on a tray in the toaster oven for about 10 minutes and they came out crunchy and very good.

Ingredients:

  • 2 cups gluten-free all-purpose flour (I used Carol’s Sorghum Blend)
  • 1 cup grated cheese
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 cup oil (I used olive oil)
  • 1/2 cup water
  • grated cheese to sprinkle on top (optional)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Instructions:

Whisk together dry ingredients. Stir in cheese.

White mixing bowl with flours, spices and cheese.

Mix dry ingredients together, then add the cheese.

Mix with oil and water to form a ball of dough. Cover and place in the refrigerator to cool for about 15 minutes.

Ball of gluten-free cheese cracker dough in white mixing bowl.

The cracker dough was soft and slightly sticky.

 

Roll out in sections on floured wax paper and cut into slices or wedges. Sprinkle with additional grated cheese, if desired.

 

Gluten-free cracker dough rolled out on wax paper with some of the crackers cut out of it.

I sprinkled some flour mix on a sheet of wax paper, rolled out the dough to about 1/8-inch thick and cut it into rectangles.

Gluten-free crackers on baking tray.

Crackers cut out and ready to bake.

Bake at 350 degrees for 10-15 minutes until crackers reach desired crispiness. Top with your favorite topping or eat them just as they are!

Baked gluten-free cheese crackers piled up on an oblong plate.

Baked cheese crackers ready for snacking!

These crackers can be made ahead of time and frozen for later use. Warm them up in the oven for a few minutes if they lose their crispiness.

Close up shot of baked gluten-free cheese crackers.

Recipe adapted from Balance & Elegance. Thanks Kaci-Ann!

 

Milo graphic

Milo says….

Wake up wagging and the world wags with you!

Merry Christmas from Maizy and Milo!

Merry-Christmas-Eve-Snoopy-4

 

Two rolled up gluten-free crepes with vegetable filling on a plate.

Gluten-free Crepes

I had never made crepes before I tried this recipe. I was amazed by how easy they were to make and how good they tasted! I also made up a kale, mushroom and cheese filling to go inside and it turned out really good. The crepe recipe came from Barbara Kliment at the Nebraska Grain Sorghum Board. Thanks Barb!

Crepes:

  • 1 cup Carol’s Sorghum Blend
  • 1/8 tsp salt
  • 2 large eggs beaten
  • 2 Tbsp butter, melted
  • 1 1/2 cups milk (I used almond milk)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour (or brown rice flour)
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Stir together flour mixture and salt in a small bowl and set aside. In a large bowl, whisk together eggs and melted butter.

Two bowls, one with beaten eggs, one with mixed flours.

Eggs mixed with butter and flours.

Add milk and mix until well-blended. Add flour mixture and whisk until batter is smooth. The batter should be thin, pourable and not very elastic.

Mixed crepe batter in a metal bowl.

The batter is very thin.

Heat a non-stick 12-inch skillet over medium-high heat. When pan is hot, ladle 1/4 cup of batter into skillet, swirling to spread evenly and thinly.

Crepe batter in green teflon frying pan.

Here’s the first crepe cooking in the frying pan.

Allow the batter to cook until set but not crispy (1 to 2 minutes). Flip crepe over with a wide spatula. Allow the other side to cook for about 30 seconds.

Crepe cooking in skillet.

The first one didn’t look that great when I flipped it over, but each one got a little better.

Remove crepe from the pan and cover with a moist paper towel. Repeat with remaining batter and stack crepes, covered, until ready to serve.

Cooked gluten-free crepe on plate.

Finished crepe ready to put in filling.

Fill with your favorite filling and enjoy! (My filling recipe is below) Makes about 10 crepes.

Filling:

(I made this before making the crepes)

  • 6 slices bacon, fried and cut into bite-sized pieces
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 1 large white onion, chopped
  • 4 cups chopped kale
  • 5 large white mushrooms, sliced
  • 2 tsps dried basil
  • 2 cups shredded cheese (I used Italian six-cheese blend)
bacon in a frying pan

Frying bacon is a good first step for any recipe!

Sauté onions and garlic in olive oil until tender.

Onions and garlic in frying pan.

Sauté onions and garlic in olive oil.

Add kale, mushrooms and bacon pieces, plus basil.

Chopped vegetables and bacon added to the skillet.

Next the vegies, bacon and basil are added to the skillet.

Cover and cook on medium-low until kale is tender and mushrooms are cooked, stirring occasionally.

Lid on skillet with vegetables and bacon.

Cover skillet and cook on medium low, stirring occasionally until vegetables are cooked.

Cooked vegetables and bacon in frying pan.

Cooked vegies and bacon for filling.

Add Italian blend shredded cheese and stir to mix in. Remove from heat and set aside until crepes are ready.

Cooked vegetables in skillet with cheese added and stirred in to melt.

Add cheese to filling, remove from heat and set aside.

Package of Italian six-cheese blend.

I used an Italian shredded cheese blend. You could use whatever cheese you like best.

Crepe with filling on top.

Added the vegie-bacon-cheese filling and gently rolled it up.

I also warmed up some frozen blueberries in the microwave and tried them in a couple of crepes. Marvelous!

Gluten-free crepe with blueberries inside on plate, one bite cut off.

I tried some with warmed up blueberries, too – yummy!

 

 

Milo graphic

Milo says….

Maizy was easy to train. I just sit straight, hold out my paw and she KNOWS she is supposed to give me a treat!