gluten free baking

banana curry cookies.






beauties!
introducing the
modernized
ginger snap
with a poem

hero
i am mashed up bananas
going whish, whish, whish
whipped by the paddle
stainless steel tub
i yearn for more.....
buuuuuutttttterrrrrrrrr
melting me
bumps in the road
every knot
nerve ending
GULP
i want to pack it up
light brown sugar
pat, pat, pat
pack me in
hold me down
tie my wrists
oh, not too tight
hand me a buoy
so i don't float
into the night sky
dollops of vanilla
1 beaten egg
foam and all
1/2 cup of chocolate chips
chugga chugga choo choo
i am on a train and the conductor
has no idea where to seat me
i am sticky, soggy, thick and tan
i have browned
all the spinning
'round and 'round
i am a hero
i need to sit down
slip into this crinkley
parchmont paper
oops i spilled me over
i need to lay down
totally surrender
to this round shape
i will eventually riiiissssseeee
i will grooooowwwwwwwww tall
and create a shape
i need all the heat i can get
i need to sweat this out
palm springs in july
i need hot hot hot
rise above
brown at the top
crisp on the sides
to know myself
in the heat
allow myself to let go
they will take me out
cool off on steel squares
i will try to avoid the nose
sniffing my survival
i have come so far
i am the little seed
no one is going to step on me
i cool down some more
i harden from the inside out
i am lucky
young eyes looking up at me
'mom, are they ready yet?'
the red head is talking about me
she wants me in her little watery mouth
baby teeth, small sweet tongue
i feel a lift
a body peel
that first bite
yummmmmmmmmm
i hear in the one ear i have left
i am a hero
i say to myself
i did my job here.

banana curry cookies
inspired by food52
*gather*
6 tbs unsalted butter, softened
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup mashed ripe banana
1/2 tsp baking soda
1/2 tsp vanilla
1 cup all purpose flour OR cup 4 cup
1 tsp curry powder
pinch of salt
3 tbs unsweetened shredded coconut
fleur de sal for sprinkling

*heat it up*
preheat oven to 300
cream butter & sugars
mash banana & add baking soda (set aside)
in a bowl, mix flour, curry & salt
mix banana in with vanilla too
add the dry to wet
fold in coconut
drop on cookie sheet/parchment paper
by the teaspoonful (little bites)
for 14 - 16 minutes and then sprinkle
fleur de sal while still warm
YUMMMMMM

please share in the comments below
they are definitely my new fall fave!
enjoy beauties
xxxx

holiday miracle
december 6
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xxxx

blueberry doughnuts.








blueberries beauties!
yep.. i made a gluten free doughnut
and it turned out pretty darn good.
and yes, this is another baking recipe!
i was inspired by the idea of a baked doughnut
when i saw it on my friend catherine's blog
maybe it was the doughnut pan? a new
addition to the kitchen or am i forever
inspired to fill the little stainless steel 
boxes in o's planet box lunch box?
or does it feel super cozy and warm 
to have homemade baked goods
in the house in a french terrine?
i say yes to all & to all a good night...
oh no good morning!
of course you can make these with 
any seasonal berries or fruits
& you can make these with
whole wheat flour too!

blueberry doughnuts
inspired by weelicious
*gather*
 1 1/4 cups of cup4cup flour*
1 tsp baking powder
1/2 tsp salt
2 tbs unsalted butter/softened
1/2 cup cane sugar
1 large egg
1/2 cup buttermilk***
***which i did not have***
so i used 2 heaping tbs of
vermont creamery's creme fraiche
and 1/4 cup of almond milk
(which could be any milk)
1 tsp vanilla extract
1 cup fresh blueberries
(you can use frozen)

*bake it*
preheat oven to 375
combine a bowl for the dry ingredients:
flour, bkg powder & salt 
set this aside for a bit
in a standing mixer or bowl with hand mixer
cream the butter & sugar
add the egg, buttermilk/milk/creme fraiche & vanilla
then add the dry mixture just until combined
gently fold in blueberries
grease & flour doughnut pan
spoon the dough filling into the pan
about 3/4 of the way to the top
bake for 14 minutes
cool on plate or rack 
sprinkle with powdered sugar
enjoy!
please leave a comment &
let me know how it goes!
xxxx

PS...the gf version is a bit sticky when
trying to put it in the pan & create a circle...
once baked, so good!

gluten free zucchini chocolate chip muffins.















beauties! 
i have been trying to find the right vibe, taste, love fest inside 
a gluten free sweet that tastes a bit gluten full... 
i found this 'prada' flour called cup 4 cup at whole foods 
(doing a gig with william sonoma too) 
they market it as a replacement gluten free flour 
for real flour in any recipe: cookies, muffins, scones & more..
the price point was a bit crazy pants
thomas keller & tribe created it
i finally bought!
i want to make gf sweetie things and share it with YOU!
the cookies were more like pop overs
(anything with chocolate chips works but it was like eating a pillow)
then we tried waffles.. not so good. 
so i went into the archives to dig out my 
original zucchini muffin recipe from a century ago (ok.. 2010)
i replaced the 3 cups all-purpose flour with 3 cups (cup4cup) gf flour
and you can see the results above: 
the tasters and the test kitchen had a fun afternoon!

 remember... the chips don't sink into the dough
and it's a very different feeling, texture, rhythm before the heat
but once baked...everyone seemed to love it
so i had to share it with YOU. 

GF zucchini chocolate chip muffins

*gather*
3 eggs
1 cup olive or vegetable oil
1 1/2 - 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups cup 4 cup flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup chocolate chips

Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally.
Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk.
Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg,
baking soda,baking powder & salt.
Stir this into the egg mixture.
Divide the batter into prepared pans.
Muffins will bake far more quickly,
approximately 20 to 25 minutes.
Bake loaves for 60 minutes, plus or minus ten.

you don't have to be gluten free to try this..
it's always good to have some gf options up your apron ;) 
hope you love this one!
leave a comment and let me know
XXXX