Tag Archives: flour

Gluten-Free Lemon Poppy Seed Muffins

17 Aug

Poppy seeds, which come from the opium poppy plant, are widely used in European, Indian and Jewish cuisines (source). A very good source of calcium and manganese, and a good source of copper, dietary fiber, iron, magnesium, phosphorus and thiamin, these tiny seeds help provide healthy bones, heart and nervous system (source).

Fun fact: though opium is harvested from seed pods and not the seeds themselves, poppy seeds do contain small amounts of opium alkaloids, therefore can sometimes cause a false positive reading for opiates in drug tests (source).

Lemon and poppy seed are two foods commonly combined. Not only do they compliment each other flavor-wise, the vitamin C in lemons assists poppy seeds with iron absorption (source).

As you may have noticed, I’ve been dabbling in gluten-free baking and seem to have found my ideal ratio of gluten-free flours and starches. The addition of xanthan gum provides a slightly chewy feel, which mimics that of gluten. Check out this recipe for moist, Gluten-Free Lemon Poppy Seed Muffins:

Gluten-Free Lemon Poppyseed Muffins

Gluten-Free Lemon Poppy Seed Muffins
Yields 12 muffins

zest and juice from 1/2 organic lemon (approximately 1-1/2 tablespoons juice)
1 cup regular unsweetened coconut milk
1 cup sweet white sorghum flour
1/2 cup gluten-free oat flour
1/2 cup potato starch (NOT flour)
2/3 cup granulated sugar
1 tablespoon poppy seeds
1-1/2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon pure lemon extract

Preheat oven to 375º F. Lightly grease a muffin pan or line with paper/silicone baking cups. Set aside.

Place lemon juice in a 1-cup measuring glass and add coconut milk until level reaches the 1 cup mark. Stir and set aside.

Combine all dry ingredients (including lemon zest) in the bowl of a stand mixture and mix until combined. Add oil, lemon extract and coconut milk mixture and stir until combined. Beat for approximately 1 minute to incorporate air into the mixture.

Divide mixture evenly among muffin cups and allow to rest for 10 minutes. Bake in preheated oven for 30-35 minutes or until a toothpick when inserted near the center of a muffin comes out clean or with a few crumbs.



Measuring Flour: Did You Know?

29 Apr

Did you know that there is a correct way to measure flour? Baking is a science and requires precise amounts of each ingredient. Deviating from the requested amount may cause undesired results.

To correctly measure flour, follow these three easy steps:

  1. Using a spoon, scoop flour out of its container.
  2. Pour the flour from the spoon into the desired measuring cup, filling it completely. Don’t pack the flour in!
  3. Using the back, flat edge of a knife or other flat tool, scrape off the excess flour from the top of the measuring cup (shown below).

Measuring Flour

Voila! You have exactly the amount of flour you need.

Flaky Green Onion Parathas

23 Mar

Originating in the Indian and Pakistani state of Punjab, parathas are a popular type of unleavened flatbread that is commonly consumed for breakfast. The word paratha is a combination of the words parat and atta, which means “layers of cooked dough.” (source)

Traditional parathas often contain ghee, but many are prepared with cooking oil, making them vegan-friendly. These flatbread can be stuffed with various vegetables and served with non-dairy butter, chutney or yogurt, or simply enjoyed plain. They make an excellent accompaniment to curries and other saucy dishes.

This paratha recipe uses green onion, or spring onion as many like to call it, and is perfect even as a snack.

Flaky Green Onion Parathas

Flaky Green Onion Parathas
Yields 6 parathas

1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon salt
2 tablespoons + 2 tablespoons olive oil, divided*
1/2 – 2/3 cup regular unsweetened almond milk
1-2 stalks green onion, sliced
extra flour for dusting
oil for the pan

Combine flours and salt in a large bowl and mix to combine. Add 2 tablespoons oil and almond milk and stir until mixture begins to form a ball. Kneed for 5 minutes then cover with a damp towel and allow to rest for 1 hour.

After the dough has rested, separate into 6 sections and roll into balls. On a clean, lightly floured work surface, roll each ball out until approximately 1/8-inch thick.

Spread approximately 1-2 teaspoons oil evenly over the top and sprinkle with approximately 2 teaspoons green onion.

Roll each circle into a log. You should end up with a strip of dough, approximately 1-inch tall by 8 inches wide. Press to flatten dough slightly and stretch so that it is approximately 2 inches wider than before.

Roll the strip into a ball, similar to a cinnamon roll. Repeat with remaining dough until all has been used.

Place balls on a plate and cover with a damp towel for an additional hour.

After resting the second time, again, roll each ball into a circle approximately 1/8-inch thick. Set aside.
Green Onion Paratha

Heat a teaspoon oil in a large, non-stick frying pan over medium heat. Add a paratha and cook for approximately 2 minutes on each side, or until golden brown spots appear. Remove paratha from pan and repeat until all remaining dough has been used.

* NOTE: If you wish to have a nice buttery taste, simply substitute vegan buttery spread for the oil and proceed with recipe as directed.

Flaky Green Onion Parathas

Rustic Peach Crumb Crostata

17 Aug

Nothing says summer like fresh peaches. These sweet, juicy treats are at the height of their season and are wonderful on hot summer days. Raw peaches are a good source of Dietary Fiber, Niacin, Potassium and Vitamin A, as well as a very good source of Vitamin C (source). Peaches assist with boosting immunity, and, due to their low glycemic index, are beneficial for those with diabetes or whom are looking to lose weight (source). In honor of the season, the following recipe utilizes fresh peaches. Should you wish to save some time, you can easily substitute frozen peaches (refer to NOTE at bottom).

Rustic Peach Crumb Crostata

Rustic Peach Crumb Crostata

3 large peaches*
1 teaspoon lemon juice
3-4 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

1-1/2 cups all-purpose flour
1/4 cup whole wheat flour
1/4 teaspoon salt
1/4 cup cold vegan buttery spread
5-8 tablespoons cold water

1/3 cup all-purpose flour
4-1/2 tablespoons powdered sugar
3/4 cup old-fashioned oats
2-3 tablespoons vegan buttery spread

Preheat oven to 350°F.

Begin with the filling by mixing together lemon juice, sugar, cinnamon, ginger and nutmeg; set aside.

Fill a medium-size pot halfway with water and bring to a boil over high heat. Carefully place peaches in pot and continue to boil 10-15 minutes. Carefully pour peaches into a strainer and rinse with cold water. Once peaches are cool enough to handle, peel away their skins and discard. Cut peaches into slices and discard pits. Add slices to bowl with sugar mixture and stir to coat; set aside.

Meanwhile, begin the crust by mixing together flour and salt in a large bowl. Add vegan buttery spread and mix just until pea-sized pieces form. Add cold water, 1-2 tablespoons at a time, just until dough comes together. Place dough on a lightly floured piece of wax paper and roll into a circle, approximately 12 inches in diameter. Pick up the wax paper and slide the dough off onto the center of a large, flat cookie sheet. Arrange peaches in the center, leaving approximately 2 inches dough at the edges. Fold dough over peaches and set aside. Please note that dough will not cover peaches entirely.

For the topping, mix together flour, powdered sugar and oats. Using a fork or pastry blender, cut in buttery spread until mixture is crumbly. Sprinkle evenly over top of prepared crostata and bake in preheated oven for 35-40 minutes, or until golden brown.

*NOTE: Frozen peaches may also be used. Simply thaw 1 (16-ounce) bag frozen, sliced peaches, skip the blanching/peeling step and proceed with the recipe as directed.

Rustic Peach Crumb Crostata

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