V & GF free Recipes from Martha Stewart 1/17: Brownies & Cinnamon Bread

[Guest guest]

I saw these two recipes demo'd today on Martha Stewart TV. I thought

I'd cut and paste them for you all. From Marthastewart.com

(I think you can watch the show on her website too if you missed it)

 

I enjoyed seeing the demo by the Vegan/Allergy free bakery owner of

" Babycakes " in NY.

 

 

 

 

Cinnamon Toasties (like banana bread shape w/ cinnamon/sugar swril)

V & Allergy Free .. from Babycakes Bakery in NYC...saw demo on Martha

Stewart 1.17.07.Serves about 10

 

Note: this bread w/ the cinnamon/sugar will dip down where the

strucel/sugar/cinnamon mixture is poured if poured in a line -it's the

way its suposed to be--see the video.

 

Note: This recipe is free of wheat, gluten, dairy, nuts, casein, soy,

and eggs.

 

1/2 cup canola oil, plus more for pan

 

1 cup garbanzo and fava bean flour

 

1/2 cup potato starch

 

1/4 cup arrowroot

 

1 1/4 cups unrefined sugar (try date sugar)

 

2 1/4 teaspoons baking powder

 

1/4 teaspoon baking soda

 

1 teaspoon salt

 

1/2 teaspoon xanthan gum

 

2 tablespoons ground cinnamon

 

1/3 cup store-bought unsweetened applesauce

 

1. Preheat oven to 325°. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf

pan with oil; set aside.

 

2. In a large bowl, whisk together flour, potato starch,

arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum,

and 1 tablespoon cinnamon.

 

3. In a medium bowl, stir together oil, applesauce, and 1 cup hot

water. Add oil mixture to flour mixture; stir until well combined.

Measure out 1/3 cup of batter and place in a small bowl. Pour

remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar

and 1 tablespoon cinnamon into reserved batter. Add to loaf pan,

swirling to combine.

 

4. Transfer to oven and bake about 20 minutes. Brush top of loaf

with oil and continue baking until golden brown, about 15 minutes. Let

cool completely on a wire rack before unmolding.

 

--

 

Mini Brownie Cupcakes (mint option) Makes about 5 dozen ...Note:

Recipe from V & Allergy free Babycakes Bakery in NYC...saw demo on

Martha Stewart 1.17.07

 

Note: This recipe is free of wheat, gluten, dairy, casein, and eggs.

 

1/2 cup canola oil, plus more for pans

 

3/4 cup plus 2 tablespoons garbanzo and fava bean flour

 

1/4 cup potato starch

 

2 tablespoons arrowroot

 

1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar

 

2 1/4 teaspoons baking powder

 

1/4 teaspoon baking soda

 

1/4 teaspoon xanthan gum

 

1 teaspoon salt

 

1/2 cup unsweetened cocoa powder

 

1/2 cup store-bought unsweetened applesauce

 

2 tablespoons pure vanilla extract

 

 

Mint Flavoring ( I added this:)

 

1/2 cup brewed coffee or hot water

 

2 cups vegan gluten-free chocolate chips, such as Tropical Source

 

1. Preheat oven to 325°. Brush 3 dozen mini-muffin pans with oil;

set aside.

 

2. In a medium bowl, whisk together flour, potato starch,

arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and

unsweetened cocoa powder; set aside. In a large bowl, mix together

applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture,

stirring to combine. Stir in coffee until it forms a batter. Fold in

chocolate chips.

 

3. Place 1 tablespoon batter into each prepared muffin cup.

Transfer muffin pans to oven, and bake until a toothpick inserted into

the center comes out clean, 12 to 15 minutes. Let cool completely on a

wire rack before unmolding.

[Guest guest]

I'm super excited to try the cinnamon toasties--they look yum!! Has anyone

had the opportunity to make it yet? If so, any suggestions or feedback on

the recipe?

 

Thanks!

 

Marie =)

 

 

On 1/17/07, kgtkkgtk <kgtk wrote:

>

> I saw these two recipes demo'd today on Martha Stewart TV. I thought

> I'd cut and paste them for you all. From Marthastewart.com

> (I think you can watch the show on her website too if you missed it)

>

> I enjoyed seeing the demo by the Vegan/Allergy free bakery owner of

> " Babycakes " in NY.

>

> Cinnamon Toasties (like banana bread shape w/ cinnamon/sugar swril)

> V & Allergy Free .. from Babycakes Bakery in NYC...saw demo on Martha

> Stewart 1.17.07.Serves about 10

>

> Note: this bread w/ the cinnamon/sugar will dip down where the

> strucel/sugar/cinnamon mixture is poured if poured in a line -it's the

> way its suposed to be--see the video.

>

> Note: This recipe is free of wheat, gluten, dairy, nuts, casein, soy,

> and eggs.

>

> 1/2 cup canola oil, plus more for pan

>

> 1 cup garbanzo and fava bean flour

>

> 1/2 cup potato starch

>

> 1/4 cup arrowroot

>

> 1 1/4 cups unrefined sugar (try date sugar)

>

> 2 1/4 teaspoons baking powder

>

> 1/4 teaspoon baking soda

>

> 1 teaspoon salt

>

> 1/2 teaspoon xanthan gum

>

> 2 tablespoons ground cinnamon

>

> 1/3 cup store-bought unsweetened applesauce

>

> 1. Preheat oven to 325°. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf

> pan with oil; set aside.

>

> 2. In a large bowl, whisk together flour, potato starch,

> arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum,

> and 1 tablespoon cinnamon.

>

> 3. In a medium bowl, stir together oil, applesauce, and 1 cup hot

> water. Add oil mixture to flour mixture; stir until well combined.

> Measure out 1/3 cup of batter and place in a small bowl. Pour

> remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar

> and 1 tablespoon cinnamon into reserved batter. Add to loaf pan,

> swirling to combine.

>

> 4. Transfer to oven and bake about 20 minutes. Brush top of loaf

> with oil and continue baking until golden brown, about 15 minutes. Let

> cool completely on a wire rack before unmolding.

>

> -------------------------

>

> Mini Brownie Cupcakes (mint option) Makes about 5 dozen ...Note:

> Recipe from V & Allergy free Babycakes Bakery in NYC...saw demo on

> Martha Stewart 1.17.07

>

> Note: This recipe is free of wheat, gluten, dairy, casein, and eggs.

>

> 1/2 cup canola oil, plus more for pans

>

> 3/4 cup plus 2 tablespoons garbanzo and fava bean flour

>

> 1/4 cup potato starch

>

> 2 tablespoons arrowroot

>

> 1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar

>

> 2 1/4 teaspoons baking powder

>

> 1/4 teaspoon baking soda

>

> 1/4 teaspoon xanthan gum

>

> 1 teaspoon salt

>

> 1/2 cup unsweetened cocoa powder

>

> 1/2 cup store-bought unsweetened applesauce

>

> 2 tablespoons pure vanilla extract

>

> Mint Flavoring ( I added this:)

>

> 1/2 cup brewed coffee or hot water

>

> 2 cups vegan gluten-free chocolate chips, such as Tropical Source

>

> 1. Preheat oven to 325°. Brush 3 dozen mini-muffin pans with oil;

> set aside.

>

> 2. In a medium bowl, whisk together flour, potato starch,

> arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and

> unsweetened cocoa powder; set aside. In a large bowl, mix together

> applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture,

> stirring to combine. Stir in coffee until it forms a batter. Fold in

> chocolate chips.

>

> 3. Place 1 tablespoon batter into each prepared muffin cup.

> Transfer muffin pans to oven, and bake until a toothpick inserted into

> the center comes out clean, 12 to 15 minutes. Let cool completely on a

> wire rack before unmolding.

>

>

>