Gluten & Dairy-Free Chocolate Cupcakes

I feel as though "Gluten Free" is the new "Black".

There is finally a lot of literature coming out on the topic, and most people seem to be on board for living healthier lives and kicking the wheat habit.

As always, I've taken a long break from all my blogs, but I seem to be having conversations with so many people about their desire to cut gluten and dairy from their diets that I thought I would post some recipes for anyone interested in giving this lifestyle a try. Of course peoples' biggest fear however, is that anything they make will end up tasting like cardboard. I'm here to tell you, this is not the case. So long as you stay away from prepackaged/already made items, you have nothing to worry about. In fact, I'm enjoying food now more than ever. I love that what I eat has so much more flavor, and when it's all said and done, I never feel bloated; I don't get headaches, neck-aches, backaches, stiff joints, brain fog, or massive fatigue after any meals. My family and I have been gluten and dairy-free for almost two years now, and I would never go back. Don't get me wrong, I have cheat days once in a while; but that is not an option for my daughter who has a real intolerance to both gluten and dairy. Which means when we're home there's no budging.

I had the opportunity to manage a medical clinic that had 100% of their patients walking out the door with a prescription to eliminate at least gluten from their diets completely. So if you have any questions as to what gluten really does to the body, that isn't published in most "popular" books out there, or you want to know how to substitute any ingredient to become gluten or dairy-free - don't hesitate to ask.

Today I'm going to share the best cupcake recipe I've come across. You can find it at www.allrecipes.com, however, keep in mind, most of the recipes I post have been ones I've found that are neither gluten or dairy-free.

The icing recipe is from a cookbook I've recently collected called "The Confetti Cakes Cookbook". The author is a professional cake designer and her recipes and designs are amazing, but again, not gluten or dairy-free.

Gluten & Dairy-Free Chocolate Cupcakes

Ingredients

• 1 1/3 cups Quinoa Flour
• 1/4 teaspoon baking soda
• 2 teaspoons Gluten-free baking power
• 3/4 cup unsweetened cocoa powder (organic cocoa powder is generally dairy-free)
• 1/8 teaspoon salt (I use a splash of sea salt)
• 3 tablespoons vegan butter, softened
• 1 1/2 cups cane sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup coconut milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. 
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.  

 

Cupcake Frosting  

 

Ingredients 

• 1 cup vegan butter
• 8 cups cane sugar confectioners sugar
• 1/2 cup coconut milk
• 2 tsp pure vanilla extract
• a splash of lemon juice

Directions

1.  In the bowl of a mixer fitted with a paddle attachment, beat the butter on medium speed until smooth.
2. Turn the mixer to low speed and add 1 cup of the confectioners' sugar and beat until combined. Scrape the bowl thoroughly.
3. In a small bowl, combine the milk and vanilla. Add to butter-sugar mixture. Set the mixer to medium speed and beat until light and fluffy.
4. Gradually add the remaining confectioners' sugar, adding as much as you need to achieve a smooth and stiff consistency.
5. Use immediately, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 10 days. 

A few notes* This icing recipe makes a whole lotta icing! It's easily enough icing to ice approx. 40 cupcakes or more. 

If you own a KitchenAid mixer, I strongly suggest making the icing in that, or you could have a bit of a mess on your hands.  

 

 

Seared Scallops with Lemon Juice and Sage

I wasn't anticipating finding any time to post recipes while on vacation in Orlando, nor was I expecting to find any recipes that would interest me. I hate to say it, but I've become quite accustomed to my niche of food back home and my meager list of ingredients that seem to amount to unlimited healthy dishes. Since my time here in Florida, I have struggled immensely with the food. I find it too heavy and too hard to digest. My caution to the lax "food laws" here, make me nervous to buy their local produce and meat; and what I have purchased, hasn't gone down with ease.
However, this morning I was skimming a Women's Health Magazine and came across a dish that sounds amazing and I look forward to tweaking and making it when I get back home.

Seared Scallops with Lemon Juice and Sage 

2 tsp Canola Oil

3 oz. Sea Scallops
2 tsp Lemon Juice
1/2 tsp Ground Sage
1 1/2 cups Cubed Roasted Acorn Squash
2 cups Kale sauteed in
2 tsp Olive Oil

Heat canola oil in a large nonstick skillet over high heat. Add scallops and cook without stirring until well-browned. (This should take approximately 1 1/2 - 2 minutes.) Flip scallops and cook until sides are firm and centers are opaque. Drizzle with lemon juice and sprinkle sage on top. Serve with squash and kale.

This recipe has lots of protein, is low in fat, and rich in vitamins.
If you get a chance to make this in the next week, post a comment and let me know how it turned out. I'm really looking forward to making it.

Pomegranate, Almond and Feta Salad

Sorry it's been so long since I last put a post on here. I'm leaving for vacation Monday, and wanted to organize all the other aspects of my life.
Today  I'm going to a birthday party and am required to bring an item of food and quite frankly, with everything I have to do before we go, I don't have time to do anything too fancy. This salad is perfect for moments like that when you just don't have the time and quite frankly don't want to put too much effort into making a dish, but still want all the nutrients and antioxidants.
We have officially hit the cold and flu season and it's so important to protect our bodies against all the bugs flying around. As great as supplementation through vitamins can be, I'm more about setting up a wall of defense through the food I eat. This salad is perfect for that, as it's high in protein, anti-oxidants and rich in fiber, iron, vitamin C, calcium, and folic acid. It's great as a main dish if you just want something light; but is equally good to use as an appetizer or side dish.

Pomegranate, Almond and Feta Salad

1/2 cup water

1/4 cup black quinoa (red is great too)

1/2 cup sliced almonds (can be omitted with allergies)

4 cups baby spinach leaves 

3/4 cup crumbled light feta (if you're not allergic to the casein in milk, goat cheese can be an alternative)

1/4 cup sliced red onion

1 pomegranate, seeded (blueberries or blackberries work great too)

3 Tbsp red wine vinegar

3 Tbsp olive oil

4 tsp honey

1 tsp Dijon mustard

Salt and Pepper to taste

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 350. Spread the almonds on a baking sheet and toast in the oven for about 5-7 minutes, until they are fragrant and slightly browned.

Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.

Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve. 

Have a great weekend!

Pumpkin Pancakes

Good morning everyone.
I woke up this morning to find the leaves changing colours and the air feeling a little more crisp and was inspired to put this recipe in here. I didn't get a chance to make it and take pictures because it was my day to sleep in and when I woke up the family was down for their morning nap.
This is a nice autumn inspired recipe and is really great with a chai tea latte to accompany it.

Pumpkin Pancakes

Makes 17

1 1/2 cups quinoa flour

1/4 cup packed brown sugar

2 tsp baking powder (gluten-free)

1 tsp baking soda

1 tsp ground allspice

1 tsp ground cinnamon (I use 2. I'm a cinnamon junky)

1/2 tsp ground ginger (I don't always add it)

1/2 tsp salt

1 3/4 cups buttermilk or sour milk (coconut, soy or lactose free depending on the thickness I want)

1 cup pumpkin puree

2 large eggs

2 Tbsp vegetable oil

1/2 cup toasted pecans (optional)

Whipped cream (optional)

Maple Syrup

Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt together in a large bowl. Mix well.

Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add the flour to the mixture and stir until just blended.

Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20-25 seconds, until the center springs back when pressed. If the pancakes buckled when sliding the spatula under them, lightly oil the pan again for the next pancake. Serve with maple syrup, pecans and whipped cream (if using).

*Note if you don't have buttermilk on hand, you can use sour milk. Make it by adding 1 Tbsp vinegar or lemon juice to 1 cup milk.

Flour-less Chocolate Quinoa Cake

I'd like to say this is the third and final blog that I will create, but I'd probably be lying. I seem to get inspired as the seasons change and I find new inspiration - this makes me want to write about things in a new context or a different fashion.
One of the things I said I would share with you in my first blog was recipes and that didn't happen. I was too swept up in the changes that were occurring in my world and what it meant for my core values as a human being. I'd like to point out that I'm still adopting all my worldly views even more in depth and it's moving mountains when it comes to my day-to-day.
So to tie it all together, I'm going to post recipes. Some sweet (like today's), some just plain old nutritious and great for core meals and some just for fun (like good appetizers). Everything I make is gluten-free and dairy-free, but the recipes aren't necessarily created gluten or dairy-free; I usually jazz it up "Becky" style if you will. Another thing about the food I cook - it's completely organic. I buy as much as I can local and everything else down to the baking powder and spices are organic. There's a lot of reasons why I choose to cook like this, but I'll save it for another day and another post.
I'll write the recipes as they come in the book, and it parentheses, I will put what I use instead if I'm replacing a flour or milk product.

Enjoy!

Flour-less Chocolate Quinoa Cake

This is by far one of my most favorite recipes. It's great if you're having dinner at someone's house and you want to bring something sweet, or if you just want something sweet kicking around the house. It's made with Quinoa, so it's high in fiber and protein, and by using substitutes in ingredients it's less fatty and full of antioxidants. 

2/3 cup white or golden quinoa

1 1/3 cup water

1/3 cup milk (coconut milk)

4 large eggs

1 tsp pure vanilla extract

3/4 cup butter, melted and cooled (dairy-free, gluten-free vegan margerin) 

1 1/2 white or cane sugar (I use cane)

1 cup unsweetened cocoa powder (I use the organic, dairy-free powder)

1 1/2 tsp baking powder (gluten free baking powder)

1/2 baking soda

1/2 salt

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes.  

Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350. Lightly grease two 8- inch round or square cake pans. (I use one 12 inch pan) Line the bottoms of the pans with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between 2 pans and bake on the centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. (I add berries on top instead, even plain is great.)

Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

The great thing about this cake is if you have a nice serving platter, I place it bottom facing up on the cake pan and then flip it to get the cake out. I then remove the parchment paper carefully and let it cool on the platter so I can bake and go if I need to.