Apple pie gives me feelings, feelings I can't ignore...

And when that apple pie is gluten free, I kind of want to dance around the house.

Yeah, this happened... Three times in one week actually. That's how fast it goes. I've warned you. Have plenty of apples on hand. 

I made this cake for my Mother and Sister for our Mothers Day Brunch that we have every year. They brought home half and by the time my husband and son had dessert the cake was gone!

Here you go mom! 

Gluten Free Disapearing Apple Cake

By Batter to Bake

Ingredients:

 

Apple filling:

2 cored, peeled and diced apples set aside in a bowl 

1 tablespoon cinnamon

1 teaspoon ginger

1/2 tsp nutmeg

2 tbsp sugar ( in this cake pictured above I used truvia)

In cake one and two I threw in a fourth cup of craisins 

Mix together and set aside 

Cake:

3 cups of gluten free oat flour( if you are not gf then just three cups of oat flour)

1 1/2 cup raw sugar

1/2 cup brown sugar

( since we do not like things overly sweet we cut down the sugar to half cup brown half cup Raw)

1 stick of softened unsalted butter or coconut butter

1 medium banana mashed

1 1/4 cups plain Greek yogurt( or two 6-7 ounce containers)

1 teaspoon baking powder

1 teaspoon baking soda

A pinch of salt

5 eggs

2 tbsp gf vanilla extract

2 tablespoons cinnamon

1/2 tablespoon ginger

1 tsp nutmeg

Glaze: 

2 tablespoons powdered sugar

1 tablespoon almond milk

1/2 tsp vanilla

Apple topping:

One apple peeled and diced

1 tablespoon stevia ( or sugar)

Cinnamon and nutmeg to taste

1/2 tablespoon butter

Directions:

1. Preheat oven to 350 degrees. 

2. Butter or oil a bundt pan and set aside. 

3. In a small bowl prepare your apple filling. 

4. In a large bowl begin to beat your eggs until light yellow about five minutes. 

5. Add your sugar and continue to beat on high. 

6. Add your butter and mix until creamy. 

7. Add yogurt and beat three to five minutes. 

8. Add in your banana and beat until mixed.

9. Add spices , baking soda, salt and baking powder to oat mixture. 

10. Add oat flour one cup at a time and beat until entirely combined. 

11. Throw in some of the apple filling mixture into the bundt pan. Pour half of the mixture on top. Add the remaining apple filling on top of the poured batter in the bundt pan.Pour the remaining batter on top of the apples.

12. Bake on center rack for about one hour or until toothpick inserted comes out clean. 

Remove from bundt pan and allow to cool entirely. While cooling dice your apple and begin to bake mixture over medium heat for 5 minutes or until apples are soft. 

Prepare your glaze and pour over your cake. I do this to make the top nice and sticky for the apples to get a nice hold. 

Pour your apples over the top of the cake and just smell the aroma. Amazing.

I am not joking when I say this cake was made three times this week. Monday, Tuesday and Thursday. It's just that good! 

Carrot cake perfection (gluten free!) Even Peter Cottontale would agree!

Who doesn't love a good carrot cake? 

Moist, soft, and just the right amount go texture from the nuts and raisins to satisfy even the toughest critic. Now add healthy and gluten free ingredients and we have a deal breaker!

I've been asked for the last few months from family and friends to please send them the recipe I finally perfected. It took a little over a year and a half of trial and error, and some flops, however I promise if followed it will suit your needs! 

Gluten Free Carrot Cake 

by Batter to Bake

Ingredients:

3 cups of gluten free oat flour ( if you are not gf then just three cups of oats processed to flour)

1 1/2 cup of raw brown sugar ( we make our own with raw sugar and molasses)

1/2 cup raw sugar ( we omit 1/2 cup of brown at times to add this)

1 stick of unsalted softened butter OR 1/2 cup of coconut butter (this recipe used coconut)

1 medium puréed Banana

1 single serve container of lemon Greek yogurt

1 single serve container of vanilla Greek yogurt

1/4 cup of plain Greek yogurt

5 eggs

2 tsp gf vanilla extract

2 cups finely shredded carrots

1/4 to 1/2 cup raisins

1/4 to 1/2 cup crushed walnuts or pecans 

1 tablespoon cinnamon

1/2 tsp nutmeg

1/2 tsp all spice

1 tsp baking powder

1 tsp baking soda

1 pinch of salt

Directions:

1. Preheat oven to 350 degrees.

2. Butter or oil a bundt pan and set aside.

3. In a small bowl mix shredded carrots, spices, nuts, raisins and vanilla. Let sit.

4. In a large mixing bowl begin to beat your five eggs until a light yellow. 

5. Add in your sugar and begin to beat. 

6. Add your butter and mix until creamy.

7. Add your yogurt and beat about three to five minutes. 

 8. Add the salt, baking soda and baking powder to your oat flour mixture and begin to add to your wet mix one cup at a time. 

9. Add your carrot mixture and be sure to mix well throughout the batter.

10. Pour into your pan and bake 1 hour on center rack  ( or until toothpick inserted comes out clean) 

11. Allow to cool completely before removing it from pan. 

Creamcheese Frosting

By Batter to Bake

Ingredients:

1 stick of creamcheese

1/4 cup vanilla Greek yogurt

1/2 cup butter

4 cups confectioners sugar

1 tsp lemon extract

2 tsp vanilla extract

Directions

Mix creamcheese, butter and yogurt until fluffy

Add confectioners sugar one cup at a time. Mix until consistency you want ( sometimes you will need less sugar depending on the thickness of the yogurt)

Add vanilla and lemon. Frost your cake and sprinkle with cinnamon. 

Enjoy!

Heaven Macaroons

So I've been attempting to find the perfect macaroon recipe. And after flat ones, skinny ones, gooey ones and burnt ones, I think I officially figured out what it needed..

The secret?

Almond extract. You heard that right! almond extract. Pure, not flavoring. 

These ended up in little perfect balls of coconut goodness that worked out perfectly. 

I am also going to be posting the baby pancakes I've been making since they can only have the yokes.

Heaven Macaroons

By Battertobake

Ingredients

2 1/2 cups unsweetened organic coconut flakes

3 large egg whites ( reserve yokes for baby pancakes)

1/4 cup plus 2 teaspoons honey

1/4 tsp salt

1/4 tsp vanilla extract

1/4 tsp almond extract

Directions

1. Whisk together the egg whites, honey, vanilla and almond until bubbly

2. Add the flakes  and self and mix extremely will.

3. Chill in the fridge covered for about an hour. 

4. Preheat oven to 350 degrees

5. Using a tablespoon scoop out the mixture and pack it in. Add two tablespoons to your hand and squeeze firmly to make a ball.

6. Place on a lined baking sheet in the center rack and bake for 15 minutes. 

7. Cool completely before removing. 

8. Top with dark chocolate if you need that extra sweetness!

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!