Choco Muffin Gluten Free

Ingredients

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/4 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1 cup sugar

2/3 cup sunflower oil

1 egg

1 tsp vanilla extract

1 cup vanilla yogurt

12 tsp raspberry jam

Directions

Preheat oven to 350 F. Beat Sugar, salt and oil using electric mixer. Add the egg and then the yogurt. 

 

 

In a separate bowl stir flour with cocoa, baking powder and baking soda.

 

Add the liquid in the flour mixture and beat. Put 1 tbs of the dough in 12 muffin paper cups and add 1 tsp of raspberry jam. Then cover with more dough and bake for 20 min.

 

Banana Bread Gluten Free

Ingredients

7 ripe bananas

2 tbs of miracle whip or mayonaise

1 cup of  sunflower oil

1 cup of white granulated sugar

1 cup brown sugar

1 tsp vanilla flavoring

2 eggs

3 cups of rice flour

1/2 tsp salt

1 tsp baking powder

2 tsp baking soda

1 cup chopped pecan

Directions

In a bowl mesh bananas and stir in a miracle whip. 

Add the white and brown sugar. Beat it well untilcreamy smooth. Add vanilla flavoring and salt. Beat eggs one at a time. Sift rice flour, baking powder and baking soda together and gradually add it to the mixture.

Mix in pecan. Pour into miniature loaf pans. Bake at 350°F for 25 minutes. Insert toothpick to check if done.

Chocolate Muffins without Eggs

Ingredients (12 muffins)

1+1/2 cup flour

6 tbs cocoa

1/2 cup sugar

3 tbs corn oil

1 cup milk

1 tsp baking powder
1 tsp baking soda

1/2 tsp salt
topping
chocolate chips

 

Directions

Preheat the oven at 350°. In a medium bowl stir the flour, salt, cocoa, baking powder, and baking soda. 

 

Stir together milk and oil, then pour the mixture into the bowl, all at once.

 
Mix the ingredients together with a wooden spoon just until they are combined,and don't overmix the batter.

 

Spoon the batter into the muffin pans using two spoons, and sprinkle chocolate chips. Bake the muffins for about 20 minutes.These muffin are very soft, so I suggest to avoid the silicone baking cups.

Pecan Cake

    

Ingredients

2 eggs

1/2 cup sugar

1+1/2 cup almond milk

1/4 cup sunflower oil

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

Topping

1+1/2 cup pecan nuts

2 tbs honey

3 tbs almond milk

1 tbs sunflower oil

2 tbs brown sugar

Directions

Preheat oven at 350°F. 

In a large bowl, cream sugar, salt and the eggs. Use a whisk to blend the ingredients well. Add oil and the almond milk. 

Mix well. Mix the flour, baking soda and baking powder in a separate bowl.

Add the dry ingredients in the eggs dough. Beat the mixture until no white bits of flour remain. 

 

Add chocolate chips. Mix well.

Line a loaf pan with parchment. Trick to make the paper stick to the pan: scrunch up the parchment and wet it thoroughly under a running tap water. Squeeze dry and the paper will drape around the pan's curves perfectly. Pour the dough into the pan.

To make the topping mix: heat a non-stick skillet over medium heat. Mix the honey, sugar and milk. Add pecan nuts. Cook while stirring constantly with a wooden spoon until the sugar melts and is completely dissolved and the nuts are toasty. The process only takes about 5 minutes. 

 

Remove pan from the heat and cover the top of the dough with the hot candy nuts mixture.

Put the pan in the oven and bake the cake for about 45 minutes. The cake is ready when a toothpick inserted into the middle comes out clean.

Blueberry Tart

Ingredients

3 cups flour

1 cup sugar

1/2 cup sunflower oil

a touch of salt

3 eggs

6 tablespoons jam (strawberry)

1 cup blueberries

Directions

Preheat oven to 350°F and spray 12-inch springform pan with non-stick cooking spray. In a medium bowl wisch together the flour, sugar, eggs, salt and oil. Mix just until the dough comes together, being careful not to overwork it.

Roll out the dough and dust it into the springform, repairing any cracks.

Prick with a fork and spoon 3 tsp jam.

Bake the pastry until is crisp and golden.

Remove from the hoven and let the tart cool. Add 3 tsp jam and scatter over the bluebarries pressing them lightly.