So Long 2012, Hello Buckwheat Apple Muffins

As my husband and I drove home this afternoon from Trader Joe's with our usual stockpile of goat yogurt, corn and rice noodles, taco seasoning (yes, finally a dairy-free taco seasoning!), rice crackers, and goat cream cheese, we congratulated ourselves.  A year ago we were feeding our kids Greek yogurt, whole wheat muffins, scrambled eggs, soy milk smoothies, and wheat thins....to name a few. All healthy foods, just not for us.  Our kids were happy, I suppose.  But they were itchy, rashy, sneezy, tired, coughing, bumpy, wheezing, and even lethargic after eating.  What a difference a few tests made.  The discovery of allergies has been the biggest blessing of 2012, for sure.  While it is also the greatest challenge, no major change comes easy.  And boy has this one been worth it!  Today my kids are medication-free, bouncing off the walls happy, full of energy, and free of all of the symptoms they were experiencing.  I'm thankful each and every day we discovered this when we did, and that we struggled through the frustration together with faith that we would find a solution.

Our last baking project of the year was a success.  These muffins look interesting.....buckwheat always does.  But they are full of flavor, and everyone in the house agrees they are fabulous.  I'm happy I got to knock out 2012 with both my little bakers in aprons, standing on their chairs at the kitchen counter with mixing bowls and whisks in hand.

I wish you all the best in 2013, and I hope that your kitchen is filled with tasty, allergen-free meals and treats.  I also pray for those that are suffering from allergies, that they may discover their triggers, eliminate them, and find wellness just as my family has.

Buckwheat Apple Muffins
2 cups buckwheat flour
3/4 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 teaspoons egg replacer mixed with 4 tablespoons rice milk
1/2 cup agave nectar
1 cup applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups peeled and chopped apple (I used Fuji but I imagine Granny Smith would be amazing!)

1.  Preheat oven to 350.  Grease or line muffin tin

2.  Mix egg replacer with rice milk and set aside.

3.  In a mixing bowl, whisk together all dry ingredients.

4.  In a separate bowl, mix together the applesauce, oil, agave, vanilla and egg replacer mixture.  Beat until creamy and smooth, about 1 minute.

5.  Add the flour mixture to the wet and mix until just blended.  Do not overmix.

6.  Fold in the apples.

7.  Fill the muffin tins about 3/4 full.  Bake 20 minutes.

Cool in tins for 5 minutes, then transfer to a wire rack.  Enjoy!

Orange Chiffon Cake

Well, Christmas is all over.  I always get a little down this time of year.  The decorations are slowly making their way to a pile/corner in the living room, which will get boxed up and garaged in a couple days.  No more anticipation.  No more presents.  No more cookies.  But we still have plenty of reasons to bake, right?  There's always a reason to bake.....

Tonight we have friends coming for dinner.  I took the easy way out and stuck a pot roast in the crock pot this morning.  Along with potatoes, onions, and carrots, the roast is creating the most delicious aroma in the house.  I'll toast some rolls and serve them with dinner, even though it's pretty much a complete meal in itself.  I also cooked up some gluten-free, dairy-free gravy.  Yum.  But what to have for dessert.... how about this?

Orange Chiffon Cake

2 cups sugar

1 tablespoon egg replacer mixed with 1/4 cup rice milk

1 cup orange juice

2 tablespoons orange zest

3 tablespoons canola oil

3 cups basic gluten-free flour mix

3/4 teaspoon xanthan gum

4 teaspoons baking powder

1/2 teaspoon salt

Orange Sauce

1/2 cup sugar

1/2 teaspoon salt

3 tablespoons cornstarch

1 cup orange juice

1 1/2 tablespoons Spectrum shortening

1/2 tablespoon vanilla extract

1.  Preheat oven to 350.  Grease a Bundt pan and dust with a little flour

2.  In a medium bowl, whisk together flour mix, xanthan gym, baking powder, and salt.  Set aside.

3.  In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and egg replacer.  Beat on medium speed for about 1 minute.

4.  Add the orange juice, orange zest, and canola oil.  Mix for one minute more.

5.  Sift the dry ingredients into the wet in three batches, mixing after each addition.  Mix until smooth, about 1 minute.

6.  Pour the batter into the pan.  

7.  Bake in the center of the oven for a total of 40 minutes, rotating the pan halfway through.  Let cool for about 5 minutes before inverting onto a cooling rack.  Let cool to room temperature, then place the cake on a serving plate.  Poke holes into the cake and pour half the sauce over the top and sides making sure to drizzle into the holes so it sinks in.  Reserve the remaining sauce to serve with the cake (I heated it up in the saucepan before drizzling on individual plates as I served.).  Store cake covered in the fridge, if you have any left.  

The verdict...it was amazing!  Everyone agreed.  The girls went back for seconds.  I went back for thirds.  My husband went back for fourths.  Can't wait to go to bed so I can wake up and have cake for breakfast!