Gluten free mish mosh banana raisin pumpkin bread!

I had two of the darkest bananas, half a can left of the pumpkin from my pumpkin cheese cake roll, and knew if I didn't use them, my husband would throw them out.
So, I looked at a recipe that my mom had been using for flourless oatmeal muffins, and, as always, started to play.
The outcome, was a perfect loaf of all the right choices.I made it twice, once with sugar and once with stevia. The recipe below is the stevia, feel free to use regular!

Gluten Free Mish Mosh Bread

By: Batter to Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Yields: approximately 6

Ingredients:
1 1/4 cup rolled oats
1 1/2 cup oat flour
1/2 cup greek yogurt
1/2 cup coconut milk
1/2 cup stevia (or sugar)
1/3 cup pumpkin
2 over ripe bananas
1/2 tsp nutmeg
1 tbsp cinnamon
1/4 tsp ginger
1/3 cup raisins
2 tsp baking powder
1 tsp baking soda
2 eggs

Directions

Preheat oven to 400 degrees
Mix together the rolled oats, yogurt and milk in a separate bowl. Leave aside until the end.
Mix oat flour, salt, spices, baking powder, and baking soda.
Add sugar, mashed bananas, eggs, pumpkin and raisins into the mixture
Mix well.
Now add the soaked oats into the mix.
Pour into the loaf pan and top with raw oats and raisins
Bake 30 minutes

Chocolate chocolate chip cookies( yup double the chocolate gluten free!)

Just a warning, in future posts you will probably be seeing a lot of this little dude

He's kind of my super awesome helper. And any time there is baking to be done in the kitchen, he's right there with the mixer!

So, cookies. Yum. 

I always have to measure everything out ahead of time, especially with baking with my little three year old. 

First throw your butter into your bowl. 

Now, your sugar

Then, on medium speed, mix the two until blended and fluffy

Then add your egg

Then add the flours, and once mixed.... Throw in your chocolate!

" that's a lot of chocolate mommy!"

Place two inches apart in teaspoon fills ( they will really puff up)

And then bake!  

It's been my experience to completely allow them to cool before attempting to eat them, they will be very soft and will not hold up if you try to eat them while warm... Although this is perfect in the bottom of a cup with ice cream thrown over!

No flour chocolate chip cookies

By: Batter to Bake

Prep time: 10 minutes

Bake time: 10 minutes

Ingredients:

1 cup oatmeal flour

1/4 cup coconut flour

1/2 tsp baking soda

8 tbsp or one stick of butter softened

1/2 cup sugar( I use raw)

1/2 cup brown sugar( I make my own but I am use any will work)

1 egg

2 tsp cocoa powder1 cup chocolate chips

Preheat oven to 375. Blend together the butter ,and sugars until fluffy.

Beat in the egg.

Mix the flours, cocoa and baking soda. Add to the butter mixture.

Stir until smooth. 

Add the chips.

Drop by teaspoon on pre greased cookie sheets, around two inches apart. 

Bake 8-12 minutes or until brown around the edges. 

I highly recommend to allow the cookies to cool before devouring them!

My second attempt at a failed blog...

So, every time I am about to get on the blog bandwagon something happens. Last year I finally started successfully blogging... Only to have a computer crash after three months.
ha.
So, after nine months of being on bed rest, having severe stomach issues, and not being able to eat much, I decided to promise to start my love of baking. Basically because I started and never really continued.

So, I have some literal batter to bake. And I figure, why not keep a blog so that when my friends and family ask where I am getting these ideas from, I can say, we'll, from , myself of course!

Xo
Jenny

Gluten free English muffins

Here are my cinnamon raisin English muffins, definitely a must try!

My son and husband definitely like these for breakfast, and with cream cheese and jam. Give these a try if you want something sweet in the morning!

Defloured Cinnamon Raisin English Muffins

By: Batter to Bake

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Yields: approximately 6

Ingredients:

2 1/2 cups of oat flour (Or 1 cup oats, 1 1/2 cup flour)

3/4 cups almond milk

1 tsp salt

1 tsp baking powder

2 eggs

1/2 tsp vanilla
2 tsp stevia
2 tsp raw sugar
1/4 cup raisins

1 tbsp sugar free maple syrup

1/2 tsp baking soda

Directions:

Place flour in the bowl with salt,baking powder and baking soda. Mix

 Add the eggs, Sugar, Vanilla , spices and Raisins.

 Mix all of the ingredients. The mixture will become quite thick after a while. This is because the oat flour is soaking up the liquids. 

 Scoop about 1/4 cup of mixture. This is the approximate thickness of the mixture in the skillet. 

Cover the pan with the lid approximately 5 minutes.

As  you can see they have fluffed up and begun to bubble. Now is time to flip.

 This is them flipped. They look similar to the real deal right?

 Looking at this picture makes me hungry!

Gluten free pumpkin roll

This was my second attempt at a ”roll” kind of bread.
My first attempt, the oatmeal cinnabun,wasn't exactly what I wanted then to look like (even though they tasted like the real thing)
So, last night I set out on an obsession to find a way to make my husband his favorite rolls, without the oatmeal thickness.
I found a recipe on pinterest for some ”oopsie” breads. These are adorable, stable, little fluffy clouds that can be used as bread.
The concept was simple. Whip the egg whites, then Assad in those whipped yolks. The reviews were amazing, so I decided to multiply the recipe, and added some pumpkin and oatmeal to the mix.
I was not at all sure it would work, so I don't have any pictures of the process, but I promise my next try to have it from beginning to end.

Defloured Pumpkin Cheesecake Roll

By: Batter to Bake

Prep Time: 20 minutes

Cook Time: 25 minutes

Yields: One roll

Ingredients:
6 eggs separated
2/3 cup pumpkin
2/3 cup sugar
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1 tbsp sugar (I used stevia)
1 cup coconut, almond or oat flour

Filling:
4 tbsp butter
1 package fat free creamcheese
1 cup confectioners sugar
1/2 tsp vanilla

**It is VERY important to follow each step exactly**

Directions:
Preheat oven to 350 degrees
Grease a 10x15 jelly roll pan
Separate the yolks and the whites into two separate bowls
Beat the yolks and sugar until thick for about five minutes
Stir in your pumpkin, flour, cinnamon, ginger, nutmeg for about four minutes.
Now, with clean beaters, mix your egg whites until stiff (Like, lift the bowl over your head nothing falls out stiff)
Fold into your yolk mixture, and try your best to not flatten your egg whites.
Spread onto your pan.
Bake about 25 minutes, or until it springs back.
Lay out a towel, and sprinkle coconut flour or powdered sugar onto it. Turn over the pan and carefully peel back the pan onto your towel.
Roll your cake with the towel and leave to cool. Must cool completely or else it is too sticky to peel.
Mix all ingredients for your filling and spread it onto your roll.
Roll it again and cover tightly with Cling Wrap.
Leave in your refrigerator over night.
In the morning you get this delicious roll!

Be sure to check back next week, I'll be trying a Cinnamon raisin alternative to this!

Enjoy!

Gluten free Peanut butter kiss cookies

I'm sure it's been done before, But I had to do it again...

Kiss cookies! My mother makes these outrageous cookies at christmas time. One hershey kiss in the center of Ooey Gooey goodness, mixed with peanut butter. Oh yes. This is my memory of Christmas.

So, with my chocolate chip cookie recipe, I figured, I would try them out.

I kind of think everyone should actually. The mixture of the dark chocolate and the peanut butter is so amazing, espesially with a nice cold glass of coconut milk. 

Flourless Peanut Butter Chocolate Chip Cookies

By Batter to Bake

Yields 13-15 Large cookies

Prep Time: 10 Minutes

Cook Time: 10 minutes (I like them chewy)

Ingredients:

1 Cup of Creamy Peanut Butter (I use Peanut Butter Co's Maple PB)

1/2 cup Raw Sugar (I use a little less)

1/4 Cup Brown Sugar

1 tsp baking soda

1 tsp vanilla extract

1 tsp cinnamon

1 egg

1 bag dark chocolate hershey kisses 

Directions:

Heat oven to 350 Degrees.

Beat Peanut butter with sugar until fluffy. Add egg. Beat. Add baking soda and vanilla and mix together for about 2 minutes. 

Add the 1/2 to 1 cup of chip mixture. Once it's all blended cover your bowl with cling wrap and place in the refrigerator for ten minutes. 

Spray your cookie sheets with cooking spray. I use a ice cream scoop to make each cookie the same size, but just scoop the dough on to your sheets. 

Roll each chunk of dough into a ball and place on the baking sheet. 

Place the sheets in the oven and bake for about ten minutes

Press a cold hershey kiss into the center and allow to cool completely. 

Enjoy!

Chocolate chip cake!

Unfortunately the cake didn't last through the weekend... It was that good...

Luckily I have the recipe for you for this almost entemann style chocolate chip cake! It was amazing. No one would know it isn't real!
Defloured chocolate chip cake
By: defloured on a dime
Ingredients:
1/2 cup of coconut flour
1/4 teaspoon baking soda
1/4 teaspoon  baking powder
1/4 teaspoon of sea salt
4 eggs
1/3 cup of softened butter
1/2 cup of honey
1 tablespoon of vanilla
1/4 cup chocolate chips
Directions:
Preheat oven to 350
Beat all eggs until light and fluffy
Add remaining ingredients except chocolate chips until fluffy
Add chocolate chips
Grease a six inch pan and pour in the Batter
Cook for 40 minutes
Top with your favorite chocolate or vanilla icing!

Gluten free chocolate cake

Yes, this is flour free

Flourless Coconut Oatmeal Chocolate Cake

By: Batter To Bake

Prep Time: 20 minutes

Cook Time: 35 minutes

Yields: two 6 inch cakes

Ingredients:

1/2 cup applesauce (Or 1 Cup butter)

2/3 cups coconut milk

1/2 cup raw sugar

5eggs

1 tsp vanilla extract

1/2 cup coconut flour 

1/2 cup oatmeal flour

1/2 cup cocoa

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Preheat your oven to 350 degrees. Spray both your 6 inch pans with cooking spray 

In your blender mix your butter and sugar for about five minutes. Begin to add your eggs one at a time. Allow to beat for an additional 3 minutes. 

In a separate bowl mix all your dry ingredients (This is very important for your baking soda/salt/powder)

Begin to add alternately the milk and dry ingredients to your blender until complete. 

Your batter will be very thick at this point. That's perfect. Use a 1/4 measuring cup to measure evenly to each pan and smooth out the top from side to side. 

Place in oven and bake for about 30 minutes. Check with the toothpick test. Remove and let cool completely before removing from pan. 

I frosted mine with the traditional Buttercream recipe. This time we filled it with coconut banana custard. It was wonderful!

Gluten free peanut butter chip cookies

Who doesn't want a good chocolate chip cookie? To be honest when I thought that I woulhd have to cut flour out of my life completely this was the first thing that popped into my head. 

So, naturally, the first thing I would attempt to make would be a chocolate chip cookie. 

Growing up my sister and I used to make "Goof Balls". A recipe that we got from a "Sleepover game" when we were ten and seven. We still make those "Goof Balls" and I promise to post the recipe next time she comes over!

Now, first things first. I've made these three times already and I am posting the recipe that I like most, the one that tastes closest to a chocolate chip cookie. You can add more or less of any thing just keep the peanut butter the same.

Flourless Peanut Butter Chocolate Chip Cookies

By Batter to Bake

Yields 13-15 Large cookies

Prep Time: 10 Minutes

Cook Time: 10 minutes (I like them chewy)

Ingredients:

1 Cup of Creamy Peanut Butter (I use Peanut Butter Co's Maple PB)

1/2 cup Raw Sugar (I use a little less)

1/4 Cup Brown Sugar

1 tsp baking soda

1 tsp vanilla extract

1 tsp cinnamon

1 egg

1/2 cup mixed chocolate and peanut butter chips(for the boys I use 1 cup)

Hand full of chips to top

Directions:

Heat oven to 350 Degrees.

Beat Peanut butter with sugar until fluffy. Add egg. Beat. Add baking soda and vanilla and mix together for about 2 minutes. 

Add the 1/2 to 1 cup of chip mixture. Once it's all blended cover your bowl with cling wrap and place in the refrigerator for ten minutes. 

Spray your cookie sheets with cooking spray. I use a ice cream scoop to make each cookie the same size, but just scoop the dough on to your sheets. 

To make the cookies have that "perfect chip" look, place some chips on top of each mixture. 

Place the sheets in the oven and bake. I like to bake them for around 10 minutes because I let them cool and get gooey. For the boys I cook them 12 minutes. 

Be sure to let them cool completely. 

Had to share my little man eating it! Check out that goofy face!

Gluten free English muffins...yum!

Years ago, before my defloured days, I loved English Muffins.

Remember the commercial, with the little girl and her grandfather, and they would share the muffin and cut into the "Nooks" and look for the "Crannies?".

Yeah, that's how much I loved these things. 

So, I set out on a mission to try to find a way to replicate my beloved nooks. 

One of the original ways that "English Muffins" were made, was in a skillet. They were considered a "bread pancake". Which can explain why this recipe worked so well.

I found a few recipes that were oatflour pancakes. All included sugar, and most were not thick (I tried a few and they were all delicious, but not what I was looking for)

So, as always, I started to test them out. 

One day, My husband made some burgers and I said to him, "I need bread with these, I'll be right back, I'm going to try something"

And to my surprise, I made english muffins. Like real ones, that you can cut in half and toast!

So that night I tried it again, and it worked! 

Since then, I've made garlic, cheese and cinnamon raisin ones. Just wonderful. And they hold up VERY well for sandwiches. 

(If the directions seem confusing, check back for my step by step picture tutorial with the next post)

Defloured English Muffins

By: Batter to Bake

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Yields: approximately 6

Ingredients:

2 1/2 cups of oat flour (Or 1 cup oats, 1 1/2 cup flour)

3/4 cups almond milk

1 tsp salt

1 tsp baking powder

2 eggs

2 tbsp seasoning (I used 1 tsp dill, and 1 tsp mrs dash)

1/2 tsp baking soda

Directions:

Mix all dry ingredients together in one bowl. 

Whip the egg and then add it to the mixture. Slowly add the milk

Heat skillet to medium heat. Spray with nonstick spray.

Add about 1/4 cup of mixture to the skillet. Cover with lid for 5 minutes (or until the mix begins to bubble)

Once you flip them, the bottom will definitely resemble an english muffin.

Be sure that you keep check on time. 

Repeat and allow to cool.

I will be posting my Variation Cinnamon Raisin English muffins soon, keep a look out!

Enjoy!

Gluten free devils food cake!

Our wedding day was the one that every girl dreams of. Everything ran smooth. The flowers were perfect, we were happy and danced all night...


And then the cake came out. Our wedding was a "Beach" themed wedding, so I had ordered a plain buttercream cake scattered with starfish...


What came out was a Whipped Cream Rose cake (Traditional Italian looking) with our Beach cake topper on top.
We laughed. Who cared? It was our wedding day and nothing would ruin that day.


So to keep with tradition, I decided this year I would make a cake that would represent that "Mistake" cake.
Problem? I was now unable to have cake... or so I thought!


I began to research gluten free cakes, and noticed a trend.... LARGE amounts of egg were used. If the normal chocolate cake called for two eggs, this one would need 7-10!

So, I took to my kitchen and whipped out my favorite chocolate cake recipe and tried to compare it to some of the recipes I found. And to my surprise, This cake WORKED!

Flourless Coconut Chocolate Cake
By: Batter to Bake

Prep Time: 20 minutes
Cook Time: 35 minutes
Yields: two 9 inch cakes

Ingredients:
1 cup applesauce (Or 1 Cup butter)
1 1/3 cups coconut milk
1 1/3 cup raw sugar
10 eggs
1 tsp vanilla extract
2 cups coconut flour (I used BOBS)
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt




Preheat your oven to 350 degrees. Spray both your 9 inch pans with cooking spray (If you don't have two pans I suggest making the batter half batch at a time)


In your blender mix your butter and sugar for about five minutes. Begin to add your eggs one at a time. Allow to beat for an additional 3 minutes.

In a separate bowl mix all your dry ingredients (This is very important for your baking soda/salt/powder)


Begin to add alternately the milk and dry ingredients to your blender until complete.

Your batter will be very thick at this point. That's perfect. Use a 1/4 measuring cup to measure evenly to each pan and smooth out the top from side to side.


Place in oven and bake for about 35 minutes. Check with the toothpick test. Remove and let cool completely before removing from pan.


I frosted mine with the traditional Buttercream recipe (Which most was taken off) and filled it with banana, coconut and pecans. But you can fill it with anything, or glaze it.

Had to add a little action shot of us cutting into the massive cake!

 So amazing. It truely tastes like a devil dog! You can see the thickness of each piece here. We currently have half of this cake cut up in our freezer because it's just that big.  :)