Zucchini Almond Muffins/Zucchini Almond Bread (Gluten-Free/Dairy Free)

If your garden runneth over with the bounty of summer zucchini, this is a great way to use them. I like to grate any extra zucchini as the season goes on and freeze it in 2- and 4-cup portions so it is all ready to go when I want to bake.  Also, that way I have garden zucchini muffins all year long! Zucchini also works great roasted and pureed into a zucchini sauce.  On the outside chance your family is a touch *particular* about green things, then using zucchini puree is definitely a good option.  As an aside, you can also substitute zucchini puree in lots of recipes where you would use apple sauce. 

I actually find that they work better with frozen/thawed zucchini because the zucchini releases so much water when it thaws.  That way these aren't all greasy like so many zucchini muffins and zucchini breads are with the water left in the mixture to repel the oil out of the muff.

Flour note: My favorite GF flour is a homemade combo of freshly ground buckwheat groats combined with any mix of garbanzo/brown rice/amaranth/sorghum/teff.  Of course you could use gluten/wheat flour of any kind here, just omit the ground chia. 

Recipe Sub notes: I have had great success cutting back oil and subbing in apple sauce, pumpkin or pureed squash and yam.  Also grated carrot works really well in place of zucchini if you like.  Any sugar will work but I love the caramel-y flavor that the coconut sugar lends. Coconut oil could be used in place of the olive oil but I'm just not a big fan of the flavor of coconut oil in my baked goods. You might love it!

Zucchini Almond Muffins (or bread)  

• 2C  flour (any type you want- see note for GF) 
• 1C  almond flour or almond meal 
• 2Tbl  ground chia seeds
• 1Tbl  baking powder
• 1tsp  cinnamon
• 1/2tsp baking soda 
• 1/2tsp sea salt  
• 1/2C  olive oil (or coconut oil)
• 3/4C coconut sugar
• 2 large eggs
• 1/2C almond milk
• 2C grated zucchini

 Optional: 1/2 cup mini choc chips, blueberries, nuts or the like

Directions
Preheat oven to 350deg. Grease either 4 mini loaf pans, 12 muffins or 24 mini-muffin tins.

In large bowl, whisk all dry ingredients together thoroughly.

In separate bowl whisk together the oil, sugar, eggs and milk- then mix in the zucchini.

Pour the wet ingredients into the dry, then fold in your optionals if using.  Scoop the batter into your pans or muffin tins and bake!

Mini loaf ~35 min
Muffins ~22 min
Mini Muff~12 min

This recipe adapted from Zucchini Almond Bread in Nourishing Meals; Healthy Gluten-Free Recipes for the Whole Family. 

Full size muffs with blueberries and grated zucchini

Mini muff with pureed zucchini and chips, also delish!

Gingerbread Cut-outs (Wheat-free/Dairy-Free)

Gingerbread cookies are my absolute favorite.  I have never made them before this year because I am almost blinded with resentment of the refrigeration step.  This process is so ridiculous, so heinous, that I simply have never made them.  There is just something about thinking "mmm, I'm going to make some cookies" and "Oh, wait, let's not even think about eating them until tomorrow" that is ... well, you get it.  Anyway, this year I have had an attitude adjustment called 'raising a toddler'.  In this complicated step of life, one reevaluates what one defines as fun and thinks "hey, that might be fun to make them at night and then we can cut them out tomorrow!" in addition to many other redefining moments, of course.  Plus, I clearly under use my Kitchen Aid mixer, as this machine basically makes cookies on its own with a bit of coaching.  All of these years.  Anyway, I was right.  It was totally fun to cut them out and play with Mia doing the cookies once I got through the rolling out process which nearly broke me- but only because I skipped that silly step of rolling it out before refrigerating it.  Incidentally, I don't recommend you skip that step.

So this recipe was adapted from a recipe in The Allergen-Free Baker's Handbook (yes, I adapted a perfectly good GF recipe and added gluten), so you could easily replace the spelt flours with your favorite GF flour and 1tsp xanthan gum if you like.  These cookies have great flavor, are super soft with a just-right chew and were exactly what I wanted, especially since this was  my first foray into baking with spelt.  Good stuff.  Low sugar, much lower in fat than typical cookies and great ingredients with the whole grain flour and molasses make them right good mama/toddler snacks.

Spelt Gingerbread Cut-out Cookies

• 3-3/4c Spelt flour (I used 2c reg and 1.75c white spelt)
• 3/4 tsp baking soda
• 1 tsp salt
• 1 Tbls ground cinnamon
• 1 Tbls ground ginger
• 1 Tbls ground cloves
• 1/2 c vegetable shortening, cut into about 8 pieces
• 1/2 unsweetened applesauce
• 1/2 light agave nectar
• 1/4c plus 2Tbls molasses

Directions
1.  In the bowl of a stand mixer fitted with a paddle attachment, combine the flour mix, baking soda, salt, cinnamon, ginger and cloves.  Mix on low speed until combined, about 30 sec.  Stop the mixer and add the bits of shortening and the applesauce, then mix on low speed for about 1-1/2 minutes or until consistency of fine meal.

2.  With the mixer still running, add the agave and molasses, mixing until thoroughly combined, about 20 more seconds.  (if you use a food processor instead, add ingredients in order mentioned, process for about 10 seconds per step)

3.  Lay out two large sheets of parchment paper on your work surface.  Using spatula, divide the dough evenly between the two sheets.  Cover each with another large parchment sheet and roll out with rolling pin until ~1/4" thick.
4.  Wrap in plastic and transfer the dough in the parchment paper to the fridge until completely chilled, preferably overnight or at least a few hours. 

5.  Preheat oven to 350.  Line two baking sheets with parchment paper.

6.  Remove one dough from the fridge and peel back one sheet of parchment paper, then replace it and flip the dough over.   Remove the new top sheet of parchment paper and start cutting shapes!

7.  Transfer cut shapes onto baking sheet about 1" apart and bake on center rack for ~10 minutes.  If you like, you can use raisins and such before baking to decorate.

8.  Save all scraps around your cut-outs and re-roll for more cookies as many times as you like.

9.  Let cookies cool completely if you plan to decorate with your favorite frosting.

Makes about 3 dozen cookies of mixed sizes.  A pretty big batch if you ask me.

This video was made while making some GF snickerdoodles to post another time, but is clearly an excellent alternative mixing method.

Oatmeal Everyday Cookies (Wheat-free/Adaptable, Dairy-Free/Adaptable)

It has recently come to my attention that bacon is not an everyday food.  Therefore, it seems only fair to have a delightful treat that is.  Hence, the everyday cookie.  This has not been created in this house as Gluten-free, but the incidental wheat free version (since I ran out of whole wheat flour) was great!  My first wheat-free trial was with rye flour and was delicious, but the spelt flour was even better!  I imagine a combination of brown rice flour and maybe buckwheat with 1/2-1tsp xanthan gum would work well for the flour listed below, too.  As with all things Fawnalicious, this is most definitely adaptable to whatever you decide to substitute in it where you see fit for your taste and what you are trying to use up in your fridge!  Don't have a banana around?  Use more yam or maybe applesauce.  No yam?  Use butternut squash....  The real issue here is how to still maintain the mystique of a cookie being a treat, while letting your wee ones eat as much as they like since it is packed with goodness.

Ingredients:

• 1C Flour (whole wheat, rye, spelt or GF flours as noted above)
• 1C Old fashion rolled oats
• 1tsp Baking soda
• 1/2tsp Salt
• 1/2tsp Cinnamon
• 1/3C firmly packed brown sugar (Or 2/3c if skipping agave)
• 3T Agave nectar
• 6T butter or non-dairy choice
• 1/2C Banana puree or mashed banana (about one banana is enough without making the flavor too dominant)
• 1/2 C Yam or Sweet potato puree/mash (can sub applesauce...)
• 1tsp Vanilla
• 1lg egg (OK egg white only)
• 1/2 C raisins, currents or cranberries...
• 1/2 C chopped pecans or walnuts if you play that game

Directions: Preheat oven to 350.
1.  In small bowl, thoroughly mix all dry ingredients except sugar together
2.  Cream together butter and sugar in medium bowl til just mixed
3.  Add the pureed veg/banana, egg, agave and vanilla to the butter mixture and combine, then add the dry ingredients and combine til just mixed.
4.  Mix in your currents or raisins and nuts if using.
5.  Scoop heaping tablespoon size  dollops onto greased cookie sheet or parchment lined cookie sheet
6.  Cook 12-15 minutes, then cool on sheet ~2 minutes before transferring to your tummy, I mean cooling rack.

Smushed up banana and roasted yams here

I like currents the best for a non-dominating raisin option

Adapted from a recipe in Deceptively Delicious, by Jessica Seinfeld.

Oatmeal Apple Crisp (Wheat-free/Dairy-Free/adaptable)

Grandma Jeanne's Best Apple Crisp

This is a cheater post, since I put this recipe up two months ago.  I thought it wasn't a bad idea to re-post it with Thanksgiving is upon us and folks working out the menus and such.  Everytime my Mom makes this she gets recipe requests- and for good reason! 

GF note: I have never made it with gluten-free flour, but you certainly could if you know your flour mixes and xanthan gums.  I am still working my way around baking in the gluten-free world, so I't not ready to say how best to adapt it there.

Enjoy and Happy Thanksgiving!

Roasted Tomato Sauce

 

This is one of my favorite ways to  use huge quantities of tomatoes.  You can be as creative as you want, add whatever spices you want and it is always amazing.  The roasting process turns the sauce into an intense tomato-y delight.  It is nice to add things like pureed zucchini and whatnot to boost the nutrition as well.  I usually freeze in 1-2c batches and our family enjoys it all winter.  Since it is to dang flavorful and rich, I find we only need about 1c per 1/2 or 3/4lb pasta for serious sauce action.  Adapted from Marcella Rosene's recipe in Pasta and Co. By Request.

(Editors note added 9/24/14: Every batch of this changes with what is available, of course.  I have begun regularly using 2-4 carrots and 1-2 zucchini chopped in the pans to roast as well.  Also delicious and unobtrusive is to toss in a few leaves of kale!)

Preheat oven to 400.

In a 9x13 baking dish, combine:

~3-4# Ripe tomatoes, halved (any tomato you have is great here.  I use a combination of whatever is ripe, including cherry)

3 cloves garlic, crushed or minced

~1/4c olive oil

1/4 cup chopped basil or 4T pesto

~1/2t each salt and pepper

Toss,  cover with foil, roast for ~2 hours, stirring every 20-30 minutes to mash up big pieces.  Once it has reduced down to ~1/4-1/2 inch in the pan, remove and puree in blender (skin and all, yum!)

Yields approx 2-3 cups, depending on how many tomatoes and how reduced you go.

Note: all of these amounts are approximate and I encourage you to add whatever you like.  The last few times I have made it I added some red peppers and carrots that needed to be used and it took on more sweetness.

Here are mostly basic reds with a few cherry and heirlooms.  I used a few cubes of frozen broccoli/spinach/basil pesto vs. fresh basil and also a few cubes of pureed zucchini for good measure.





Toms 1hr in

  

Toms after 1.75 hr.  As you drag the spatula through it, it leaves a trail

Ready to go!

Grandma Jeanne's Best Apple Crisp (a wheat-free & dairy-free adaptation)

Today is my birthday, so under the guise of research, I set about to try my Mom's apple crisp with modifications for my special culinary needs.  While I do believe everything should always be done in moderation, including moderation itself, I managed to enjoy quite a bit of moderate wheat and corn and wine yesterday while I watched our beloved Mariners lose their 100th game, so I felt it was a only prudent to make an effort today despite obvious reasons to treat oneself.  Plus, the bit about the research and all. 

Ingredients                                            9"x9" pan                           9"x13" pan

Apples pealed and sliced ~1/4" thick     ~5-6 big apples                  ~7-8apples
(Granny Smith or Pink Lady are best)
Vanilla                                                     1-2tsp                                2-4tsp
Lemon juice + zest                                  1/3 lemon                         1/2 lemon

Butter (Earth Balance natural buttery  1 stick (8Tbls)                  2 sticks (16Tbls)
 spread in this case- don't laugh)                
Brown sugar, loosely packed                   1c                                      2c
Flour (Spelt or gluten-free if prefered)    1c                                      2c
Cinnamon                                                2tsp                                   4tsp

Oats                                                       1 fistfull                               2 fistfulls
Pecans, finely chopped                          1/2 cup                              1cup

Directions:  (preheat oven to 375.)
1. Combine apples, vanilla and lemon and zest together in baking pan.  This should be a pretty dang packed full pan if you ask me, but I like a high apple-to-stuff ratio.  Dont hesitate to add more apples if the pan needs it, this is approximate.
2.  In mixing bowl, combine butter(-ey spread), sugar, flour & cinammon and mix to fine crumble.
3.  Add in the oats and pecans and combine.  This will look pretty crumbly, not clumpy at all.  If you want it more chunky (not a preferred word in this house), maybe add a little applesauce or milk to bind.  Or even more butter!
4.  Cover the apples with the heavenly crisp topping and put that little devil in the oven for 40-50min.  This may depend on how thickly you cut your apples.  Pull it out when there a little bubbles coming up through the apples but before they turn to applesauce.  It will still taste amazing if you over cook it, but texture is nice to preserve.
5.  Let cool for 30 min before digging in if you can stand it.  Makes one serving, unless you like to share.

Obvioiusly you should top this with killer vanilla ice cream or whipped cream or delicious non-dairy option, depending on the camp you fall into. 



I got a bit lazy about peeling the apples for this batch and didn't think the dish suffered.



After cooking, this reduced down quite a bit.  I should have put even more apples in this batch.

Post-crisp consumption note here:  I liked the spelt flour, but did miss the real butter a little.  I would never turn my nose up at a good crisp, but if I didn't want to keep dairy off the menu, I would never sub out good old fashion butter here.

Scalloped Tomatoes with Croutons

Adapted from Ina Garten via Smitten Kitchen. (Wheat-Free or Gluten Free Option)

I saw this recipe and couldn't wait to try it.  When we are finally getting our tomatoes in Seattle fresh in late September, you have to get creative to use them all as the bounty arrives.  I'd say any tomato will work fine here, but  I was lucky to have a boatload of heirloom tomatoes ready to go and I think that put this over the top in the intensity of its deliciousness.  I am not very good at 'exact measurements', so I don't think I put enough croutons in when I made it and it was pretty soupy.  Perhaps I will go a bit more bready next time.  I will also try using Gluten-Free bread to make the croutons next time without fear.  The flavor of this dish was absolutely amazing.  Once our guests left, Mike and I practically drank the left-over juice out of the dish. 

3T Olive oil
2C Bread of your choice (I used a hearty wheat bread, despite the original recipe calling for a French boule.  It is what I had on hand)
2 1/2 lb tomatoes cut into 1/2 inch dice (I used a mix of cherries and heirlooms.  Again, it is what I had)
3 cloves garlic minced
2T sugar (really!)
2t salt
1t freshly ground pepper
1/2 c thinly slivered basil leaves (or pesto sub ok, too)
1c freshly grated pecorino or parm

Preheat oven to 350F.  heat olive oil in large saute' pan over med-high.  Add the bread cubes and stir so that they are evenly coated with oil.  Cook bread, toasting on all sides, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt, and pepper and a good pinch of the cheese in large bowl.  When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes.  Remove from heat and stir in basil.  Pour into shallow (6-8c) baking dish and top with remaining Pecorino cheese.

Bake 35-40 minutes until the top is browned and the tomatoes are bubbly.  Let rest 5-10 minutes before cutting into it.  Amazing!!!

Pre-cooking here.  I might use a shallower dish next time to allow the juice to evaporate more.