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Coconut Nutella Cookies

31 Jul

nutella coconut cookies copy

The past few weeks have included new discoveries-small and big ones! I love to discover new opportunities where I can improve myself whether it’s for food blogging, photography, school work and fitness! For instance, I’m taking up yoga again and I discovered the proper way to do a push-up…you know you’re doing it right when your whole upper body is sore for 2 days! At this point of my life, I am constantly learning something about myself, the baking world, and the people I interact with. I’m always eager to learn something new and relevant in order to grow and keep myself entertained.

nutella

My new discovery in gluten-free baking is coconut flour! This flour is crumbly, yellowish, fine, and smells oh so good! I love coconut flavored food; however,coconut milk does not taste good to me. Coconut flour has a lot of fiber and sucks up a lot of moisture in your mixture. It’s challenging because you have to adjust your liquid ingredient measurements. I noticed it makes my baked goods more dense and slightly dry. Also, I bought my coconut flour in bulk (3lbs or more) cause it’s cheaper than a 16oz bag. It’s not the cheapest flour out there, but this flour definitely changes your gluten-free baking.

coconut nutella cookies 2
With this new discovery, I’m determined to bake some of my best and delicious recipes. My first recipe with coconut flour is Coconut Nutella filled cookies and what could be better than Nutella filled cookies? If you’re craving Nutella, these cookies offer a sweet surprise inside! I used bananas for the recipe which I love the banana coconut baking combo!

nutella cookies 4
The Coconut Nutella cookies are:
Soft
Sweetly Nutella
Moist
Banana rich
Gooey
Cake-like texture

nutella filled cookie
If the Nutella filling is too hard for you, you can substitute with chocolate chips. I used bananas which you can substitute with 2 eggs. Final warning about these cookies is that you may have to bake them more than once to get the hang of coconut flour. But that’s why I love baking because of these new discoveries and opportunities to improve. So what kind of new discoveries have you had and how did it make you feel?

While I’m redesigning Bakers Block, feel free to follow me on Instagram @bakers.block or Twitter @bakersblock!

nutella cookies 3
Ingredients

1 1/2 mash bananas
1 tsp vanilla
1/4 cup coconut oil
1/4 cup milk
1/2 cup coconut flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder

Directions
1. Preheat oven to 350 degrees Fahrenheit. Line cooking sheet with parchment paper, aluminum foil or silicon mat. I used a silicon mat.
2. In a medium mixing bowl, combine all wet ingredients- mashed bananas, coconut oil, vanilla, and milk (I used almond milk). Mix on low for 30 seconds.
3. In a separate mixing bowl, sift together dry ingredients- coconut flour, baking powder, baking soda, salt and cinnamon powder. Whisk the ingredients together.
4. Slowly pour and combine dry ingredients with liquid ingredients. Mix on medium speed until the dough starts to form.
5. Chill dough in freezer for 30 minutes or refrigerator for 1 hour.  I like to chill in the freezer because it’s faster.
6. To create the Nutella filling in the cookie, you just need 1/2 teaspoon and jar of Nutella. First, roll your chilled cookie dough into a 1 inch ball and flatten with your palms. Take 1 teaspoon of Nutella and place it in the middle of your flattened dough. Fold the dough like a taco and patch the oozing Nutella with extra dough. Roll it back into a 1 inch ball and place it on your cookie sheet! Repeat with rest of cookie dough. Make sure the Nutella does not ooze out of the dough (see below italicized instructions).
7. Bake for 10-12 minutes. Once baked, let cookies cool on a wire rack or plate. Serve and enjoy with your favorite glass of milk, coffee or tea!

 

 

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Gluten-Free Mocha Chocolate Chip Muffins

14 Jul

chocolate coffee muffins (29)

Lately, I’ve been planning and reading on how to re-vamp my baking blog. That’s the reason why my blog has both major and minor changes! I just finished reading Food Blogging for Dummies by Kelly Senyei, food blogger of Just a Taste. It’s a simple and informative read about the basic components of blogging, photography, food styling, and marketing your blog. It’s a great read for first time food bloggers and amateurs to the blogging world. My favorite part from the book is the suggestions of food photo props and how to market your blog via social media and other food websites. She even provided a section on how to bring home the bacon on your blog! However, I know I’m not a consistent blog writer so I don’t see the point in generating blog revenue yet.

I’m temporarily hosting my content on a free WordPress theme. This summer please excuse my design and layout kinks! It’ll be a rediscovery of what’s the purpose of my blog  and why I love to bake! With the new layout, it’s like a breath of fresh clean air and it gives my blog some new life! I’m really excited to experiment and re-creating my blog from what Kelly described in her book.

Feel free to follow me on Twitter and Instagram for more of my baked  goods updates!

chocolate coffee muffins (8)chocolate coffee muffin blog

Speaking of some yummy baking, I made these delicious gluten-free mocha chocolate chip muffins for y’all! I brewed fresh hot coffee for the recipe! Brew any strongly flavored coffee, and remember to keep it black (no sneaking in any milk, creamers, or sugar!) I’m actually not a frequent coffee drinker but these muffins are seriously flavorful! Don’t forget to store these muffins in an air-tight container since I noticed gluten-free goods tend to dry out fast!

The gluten-free flour mix I used:
1 cup sorghum flour
1/2 cup potato starch
1 cup of white rice flour
2 tsp xanthum gum

These muffins are:
Moist
Roasted coffee goodness
Sweetly mocha
Gooey from the chocolate chips

chocolate coffee muffins (5)

Yields 14-15 muffins

Ingredients

  • 1 1/2 cup gluten free flour mix (see above post)
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup of brewed coffee, room temperature
  • 1/2 cup chocolate chips
  • Optional: Handful of sliced almonds

Directions
1. Preheat oven to 350 degrees Fahrenheit. Line muffin tray with paper liners.
2. If your coconut oil is in solid form, melt your coconut oil for 1 minute until it becomes a liquid. In medium mixing bowl, mix together liquid ingredients- eggs, coconut oil, coffee, and vanilla.
3. In large mixing bowl, whisk together dry ingredients-flour, baking soda, baking powder, cinnamon, salt, and cocoa powder.
4. Combine liquids into large mixing bowl with dry ingredients. Mix well until well blended.
5. Drop in chocolate chips and mix with rubber spatula.
6.  Spoon the mixture into paper liners of muffin tray. You can sprinkle sliced almonds on top of batter. Bake for 22-24 minutes until golden brown.
7. Carefully take muffins out of tray and let them cool on a plate. Serve and enjoy with your favorite cup of coffee.

12 Best Summer Ice Creams

23 Jun

What’s creamy, cold, sweet, and easily melts when you lick it? Of course, Ice Cream! I have the perfect list of the sweetest and unique ice cream flavors that I would love for you to check out and try. I love both vanilla and chocolate kinds, fruit flavors such as strawberry, mango, blueberries, nutty flavors such as pistachio, almond, and peanut. The best ice creams I’ve had are always homemade fresh!  Don’t you agree? Slowly churned, easily scooped, and melted sweetness into your mouth.

My first attempt to make homemade ice cream was from Howcast on YouTube. I remember this method gave my arms a nice work-out! In order to form the ice cream, you mixed the ingredients into a small Ziploc bag and I filled a gallon sized Ziploc with ice and salt. The small Ziploc bag is inside the gallon sized bag and I had to shake the bags for 10 whole minutes! The coldness from the bags went through my winter gloves so I took many breaks or had my siblings shake the bags too. The result was the ice cream tasted sweet, but it lacked the creaminess and intense sweet flavor. Sprinkles, syrup and whatever other toppings could not save this homemade version.

This summer, I’m ready to make and eat the most delicious homemade ice cream out there. Most of my favorite bloggers and food websites are posting their ice cream recipes from Mango-Green tea pops, Strawberry Cacao Nibs, and Vegan Chai!

The following recipes and flavors are both my favorites and am excited to make/try this summer.
Fun Fact: July is National Ice Cream month so get stocked up on some of these creamy flavors!ice cream bowl 2

Regular Favorites

1.  Classic Cocoa (Dark or Milk Chocolate)
2. Chai Creamsicles
3. Chocolate Fudge Brownies
4. Good ol’ Peanut Butter 

Fruity Flavors
5.  1 Ingredient Banana
6.  Blueberry with Crumble Ice Cream
7. Coconut and Roasted Cherries
8. Mango Ice Cream

Uniquely Sweet Combos (Vegan)
9. Avocado Coconut
10. Brownie Chocolate Ice Cream
11. Lavendar Coconut
12. Mango Green Tea Pops 

 

 

 

Best Gluten-Free Blueberry Muffins

16 Jun

Bakers block blueberry muffins

Summer is perfect to get those fresh berries into your mixing bowl. I love a good mix of strawberries, blueberries and raspberries to start off my day. This summer I’m going to add a lot more fresh fruits, nuts, and veggies into my gluten-free recipes.

The first day of summer is in 5 DAYS! So I created a summer To Bake list for gluten-free goodies. I’m proud to check off blueberry muffins from my baking list! Check out my previous post for my Summer Edition To Bake list.

Bakers Block-gluten freeblueberry muffin

Before I began this recipe, I researched a different kind of gluten-free flour mix, and I stumbled upon one by Art of Gluten Free Baking. She provided a detailed and extensive story on how she created her flour mix. If you have a corn or bean allergy, then this flour is for YOU!  She also has more gluten-free baking tips such as baking powder, self rising flour, substitutions and more.  Art of Gluten Free Baking is a great resource for us to make our gluten-free goodies better!

With every attempt at gluten-free baking, I’m always hoping and crossing my fingers it’ll be successful! Surprisingly, these blueberry muffins were so darn good and did not fail on me. I can’t lie to you so I might have eaten 5 of these in 1 week! My family loved it and said there was NOT a grainy texture or taste like other gluten-free treats. My mom loves her muffins in the morning so she was satisfied throughout the whole week.

Bakers Block blueberry muffins

These blueberry muffins were:
Moist
Mildly sweet and spiced
Tie-dye blue colored
Great for breakfast on the go or coffee/tea time

You can omit some of the spices or add your own for your tastings. Store these little guys in the fridge after 2 days since they’re more moist than others muffins I’ve had! Hope you have fun with this recipe, share it and enjoy! 

Bakers block blueberry muffins

Adapted from Glutenfree Goddess, Yields 12-14 muffins

Ingredients

  • 1/2 cup coconut oil, melted
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup gluten-free flour mix
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup blueberries

Directions
1. Preheat oven to 350 degrees Fahrenheit. Line muffin tray with paper liners.
2. If your coconut oil is in solid form, melt your coconut oil for 1 minute until it becomes a liquid. In large mixing bowl, whisk together dry ingredients.
3. In medium mixing bowl, mix together liquid ingredients
4. Combine liquids into large mixing bowl with dry ingredients. Mix well until well blended.
5. Drop in blueberries and mix with rubber spatula. You can also leave some blueberries out and put them on top of mixture in muffin tray.
6.  Spoon the mixture into paper liners of muffin tray. Bake for 22-24 minutes until golden brown.
7. Carefully take muffins out of tray and let them cool on a plate.  Saving for later, store in tight container! Serve & Enjoy!

 

10 Gluten-Free Recipes to Bake- Summer Edition

19 May

Who else is excited for summer? I’m really over this wind chill, temperatures dropping to 30 degrees at night, and random snow storms on the East Coast! It’s time to get prepared and ready for some summer fun especially baking! I noticed I should step out of my comfort zone of making cookies. Don’t get me wrong that cookies are awesome to bake, but I need to expand my baking recipe inventory and techniques. It’s time to brush up on my blogging and baking skills this summer!

I’m still excited to learn more and take my gluten free baking to the next level! I’ll welcome anyone’s feedback, recommendations, and questions about gluten-free baking and the recipes. Gluten-free baking has really expanded my knowledge about the different flours, starches, and techniques used while challenging me to be a better baker.

I created a summer list called “10 Gluten-Free To Bake Recipes.” I plan to bake these and you should try too! I won’t bake these in the order below and I might change/add more recipes for the summer! Stay tuned for some delicious baking!

1. Gluten Free Cupcakes

2. Coconut Macaroons (not the French macaron cookies)

3. Gluten Free Blondies

4. Gluten Free Brownie Cookies or Brookies

5. Cranberry, Blueberry or Strawberry Muffin

6.  Fudgy Chocolate Layered Cake

7. Coconut Banana Muffin

8. Gluten-Free Dark Chocolate Cake

9. Chocolate Chip Coffee Cookies/Muffin

10. Macarons (This one will be DIFFICULT!)

Feel free to suggest any other favorite recipes I should bake.