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ZUCCHINI BREAD

Yayyy!  I found a way to make good use of all that zucchini in my garden.  I found an awesome recipe for banana bread at The Spunky Coconut, and played around with it to make zucchini bread.  I think it turned out great.  Here’s the recipe:

Mix together:
3-4 cups zucchini
1 banana
1 cup honey
6 tablespoons coconut oil (liquified)
8 eggs
2 tablespoons coconut milk (I added this because the zucchini would be drier than the banana, and therefore I thought we needed more liquid, however it turned out VERY moist, so this could be eliminated)
 
Pour into a large mixing bowl and add the following:
 
1/2 teaspoon stevioside powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 cup tapioca flour
1 cup sifted coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
You can also add a cup of raisins or a cup of nuts.  I did not, because I didn’t want the baby to have the chunks of nuts, and my husband does not like raisins.  But it could only make it yummier. 
 
 
Mix at medium speed for a minute or so, until there are no lumps.  Coconut flour lumps easily.  
 
Pour into 2 greased baking pans.  
 
Bake at 350 degrees for about 50-60 minutes.  My oven tends to run hot, and it took an hour, but check at 50 minutes.  Use a cake tester to check the center.  
 
Here’s the finished product.  You want to let them cool completely, and tilt the pans on their sides while cooling, to keep them from getting too wet inside from the heat.  Remove from the pans after completely cool.  
 
This bread is flatter than most bread, almost like a half piece.  You do not need any butter, it is SO moist. Maybe a little too moist, I think I will use less liquid next time, but it is still very yummy and most definitely edible, plus grain-free, dairy-free, gluten-free, and refined sugar-free.  The only starch is the little bit of tapioca flour.  
 
Oh, and one more tip.  When using coconut milk for baking, you rarely use more than a few tablespoons, so before you use it again, usually the rest of the can goes bad.  To get around that problem, here’s what I did:  I put a few tablespoons (enough for any of my recipes) in the little plastic baby food containers from Gerber, and put them in the freezer.  (Please excuse my messy freezer!)
 
 
Happy baking!
 

Adapted from a recipe by The Spunky Coconut.

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BEST EVER GLUTEN FREE CHOCOLATE CUPCAKES

THE BEAUTIFUL CUPCAKE

All right folks, for those of you longing for a moist, delicious, LOW CARB, GLUTEN FREE cupcake, here it is!  After my daughter was diagnosed with CD, I learned to make these, and my husband actually asked me (BEFORE his diagnosis) to make them rather than regular cupcakes made from wheat.  He liked them better!  The coconut oil, flour, and milk are essentially to this recipe.  You can get coconut oil pretty much anywhere, Wal-Mart, Amazon, any grocery store, although it is a bit pricey.  I use gift cards to get free stuff on Amazon.  The cheapest coconut oil I have found is LouAna at Wal-Mart.  Probably not the highest quality, but it sure makes this recipe well!  Coconut flour I buy in bulk on Amazon.  For coconut milk, check the ethnic section of your grocery store!  INCIDENTALLY, THESE ARE ALSO DAIRY FREE!

Ingredients:

6 T coconut oil

1/2 cup cocoa powder

4 tablespoons coconut milk (or a little more for added moisture)

6 eggs

1-1/2 cups sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup coconut flour

1/2 teaspoon baking powder

Directions:

Mix together coconut oil and cocoa powder.  You may need to warm the oil on the stove or in the microwave.  I just warm them together on the stove top.  Allow to cool slightly.

In large mixing bowl, mix together coconut milk, eggs, sugar, salt, and vanilla for about a minute on medium, until well blended.  Mix in the coconut oil/cocoa powder mixture.  In a separate dry bowl, sift the coconut flour and baking powder together.  Add mixture to batter and mix well, until all lumps disappear.  Grease a dozen muffin cups (yes, you do need to grease the cups that are already non-stick).  I put them in my pan and then just give them a light dusting of non-stick spray.  Bake at 400 degrees for 15 minutes.  After that, watch them, as they burn easily.  Use a cake tester, and as soon as they are done in the middle, pull them out.

Allow to cool, then frost.  We use my mom’s buttercream frosting, SO good.  It has spoiled us for any of that storebought junk, and we always know it’s GF, too!

Mix together 1 pound of confectioner’s sugar, a teaspoon of vanilla, a few tablespoons of milk (or coconut milk if dairy free), and 1/2 cup butter (or soy margarine or butter-flavored Crisco if dairy-free).  Add a little more milk to get the right texture.

I promise, this one won’t disappoint!

Oh, and these freeze beautifully!

Cupcake portion of recipe adapted from Cooking with Coconut Flour by Bruce Fife.

Frosting recipe is from my mother.  Thanks, Mom!

 

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