These came up moist and crumbly. The polenta had quite a bite too it, so I will soften/pre-cook it a little next time.
- 1 1/4 cups gluten-free flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp of xanthan gum or guar gum
- 1/2 tsp salt
- 1 cup Bob’s Red Mill Gluten-Free Polenta
- 3 large free-range organic eggs, alternatively use 3 tbsp of flaxseed meal and 9 tbsp of water
- 1/2 cup light vegetable or extra light olive oil
- 1 3/4 cups packed organic light brown sugar
- 3 very ripe medium bananas, mashed into puree (about 1 cup)
- 1/3 cup coconut milk, milk, or other non-dairy milk
- 2 tsp bourbon vanilla extract
- Preheat oven to 350F/175C.
- Prepare a 10″ x 13″ (25x25cm) baking pan by lining it with greased parchment.
- Mix the dry ingredients except the sugar.
- If using, mix flaxseed meal and the water and set aside for 5 min.
- Mix the wet ingredients with the sugar. Use a hand mixer.
- Pour the batter into the prepared baking pan.
- Bake in the center of a preheated oven for 33 minutes, or until done.
Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch.
Made these muffins for my kids, when they went to a birthday party without gluten-free birthday cake and we liked them a lot… so much that I couldn’t take a picture before they were all gone ;)
- 1 cup finely shredded unpeeled zucchini
- 1 tbsp sugar
- 1 tbsp flaxseed meal + 3 tbsp water
- 3/4 cup Gluten Free All Purpose Flour (e.g. Trader Joe)
- 1/2 cup sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 cup canola oil
- 1/2 cup chopped walnuts
- 1/4 cup chopped raisins
- Preheat your oven to 175C/350F.
- Shred the zucchini and mix it with the tbsp of sugar and let sit in a sieve over a container. The sugar will draw out moisture. You can discard the water.
- Mix flaxseed meal with 3 tbsp water and set aside for 5 minutes. (If you like it, you can use an egg instead)
- Mix all dry ingredients.
- Combine the flaxseed meal mixture and oil; carefully stir into dry ingredients just until moistened.
- Fold in the zucchini, walnuts and raisins.
- Coat 6 large muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
- Bake for 22-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Tiramisu from Italy!
My version isn’t the original recipe, but I claim that it tastes as good! And especially, if you’re in the US, you might not want raw eggs right now…
- 1 lb Mascarpone
- 13 tbsp Eggnog with Alkohol
- 3 tbsp Powdered sugar
- 1 lb Ladyfingers
- 2 cups cold Espresso
- 1 tbsp Cocoa powder
Mix macarpone, eggnog and powdered sugar. Dip ladyfingers one by one into cold espresso and layer them into a nice container. Top with the mascarpone mixture and repeat 2-3 times, finishing with mascarpone.
Refrigerate at least 1 hour. Top with cocoa powder just before serving.
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