Hearty Round Rustic Loaf

The crust of this bread is nice and soft, although I'll be continuing to work on methods to also create a hearty bread with a thicker, crusty edge.  However, this is a wonderful bread-making method for times when I don't want the bother of buttering pans, or when I want something not loaf-shaped.  The addition of gluten-free sweet potato flour adds a rich, sweet taste to the bread.  Enjoy!

Hearty and delicious gluten-free round bread loaf

Hearty Round Rustic Loaf
Makes 1 loaf

Preheat oven to 350F.  Line a cookie sheet with parchment paper.

In a mixer combine:
1 1/2 cups brown rice flour
1/3 cup sorghum flour
1/3 cup sweet potato flour
1/3 cup arrowroot starch/flour
1 Tbsp xanthan gum
1 Tbsp rapid yeast
1 1/4 tsp salt

Add and beat 3-4 minutes:
1 cup warm water
1 tsp apple cider vinegar
2 Tbsp oil 
2 Tbsp honey 
2 Tbsp maple syrup
3 eggs

Fold in: 

1-2 Tbsp sunflower seeds (de-shelled, can use roasted)

1-2 Tbsp pumpkin seeds

Using a spatula, scoop around the bowl to get a nice ball of dough.  Carefully spoon dough onto prepared pan.  Smooth top and sides, as desired, using spatula.  

Dough scrapped into a ball in the bowl using a spatula.

Spread the dough on parchment or silicon-lined pan and smooth out the edges.

Let rise in a warm location 30-45 minutes, until risen, but not yet doubled in size.  

If desired, add a few slashes on top just before baking. It will keep the bread from cracking at random locations as it bakes.  Bake at 350F for 40-45 minutes, until dark golden brown.  Let cool on a cooling rack.   The bread will deflate slightly while cooling (similar to what happens with a regular loaf of bread).   Once cool, slice and serve.  Slice and freeze leftovers - they reheat well.

After the dough has risen, decorative slashes were made in the top of the loaf to give it a rustic look.

Bread after baking - it will have a nice, dark brown color.

Chocolate Coconut Donut Holes! (dairy-free option!)

These are similar to my glazed chocolate donut holes, only with some delicious tasty additions!  They were a huge hit with my family and the visitors we had over.  There are slightly different tastes in canned coconut, so you might have to experiment a couple times (such hardship to eat extra donuts) to see what your favorite brand is near you.  Some have a stronger coconut flavor and others are more subtle, letting the coconut flakes do the work for you.  If you wanted, you could toast your coconut for an extra crunch on the outside of your donut holes! Yum! Enjoy!

Gluten Free Chocolate Coconut Donut Holes, ready to eat! 

Chocolate Coconut Donut Holes! (dairy-free)
Makes ~36 donut holes or a combination of mini donuts/donut holes

In a bowl, whisk together:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1/2 cup cocoa powder
1/2 cup sugar
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

Start heating 1" Avocado Oil (or other frying oil of your choice, but this makes the MOST delicious crisp edges on the donut holes) in a high-sided frying pan over medium-heat.  I tend to re-use frying oil several times, particularly if frying non-meat/fish items like donuts.  I strain it for crumbs, and then I'll use it again for things like blueberry fry pies and samosas!

In a 2 cup measuring cup mix together:
1 cup coconut milk (OR use regular milk or lactose-free - they all will work great!)
1 egg
1 tsp vanilla bean paste (or extract)

Mix wet ingredients with dry ingredients with a spoon until thoroughly combined.  Let rest 5-10 minutes.

While the batter rests, whisk together a coconut glaze. 

Coconut Glaze:
Whisk together the following (aim for a consistency just a bit thicker than milk):
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
~1/2 cup canned coconut milk, until desired consistency (Make sure you use both the thick and liquid parts of the canned coconut milk)
add extra water, if needed to thin a bit

Set the glaze aside to dip the donuts in after frying.

Line 1 cookie sheet with parchment paper or a silicon mat to place glazed donuts.  Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.

Use a small (1 Tbsp) sized cookie scoop to scoop batter into the 1" hot oil.  It's hard to tell how browned the chocolate donut holes are getting, but I find a couple minutes per side usually gets them nice and crispy on the outside with a soft interior.  If you have at least 1" of oil they tend to flip themselves, too, which helps with the timing. 

Set donut holes on paper towel-lined tray to drain and cool slightly.

While donut holes are still warm, dip each donut hole in the coconut glaze.  Immediately roll or sprinkle with shredded coconut.  Set on a parchment paper-lined pan and let set.

These are my favorite fresh, but they are also delicious as leftovers.  Store extras in the refrigerator.  Eat chilled or reheat in a toaster oven on a bit of foil. (We rarely get to the reheating step). Enjoy!

Easy Oven-Baked Dill & Lemon Salmon

For a delicious show-stopper with minimal effort, I present give you one of my favorites - an easy to prepare and bake salmon.  Fresh dill and lemon flavor and moisten the salmon as it bakes.  The best is that you can increase or decrease the size of your salmon slab depending on how many you aim to feed.  I usually account for about a 2" slab per person.

Delicious dill and lemon salmon, fresh from the oven! 

Easy Oven-Baked Dill & Lemon Salmon

Preheat oven to 425 F.

The piece of salmon pictured was about 10-12" long.

Place your salmon on a foil-lined tray.  Make diagonal slices along with the grain about every 2" of your salmon.

Stuff slices with:
fresh dill
lemon, thinly sliced (and those slices cut in half - so you have semi-circles to put into the salmon)

Drizzle the salmon with:
olive oil

Sprinkle the top of the salmon with:
salt
pepper
paprika
dried parsley

Bake the salmon at 425 F for ~20 minutes.  Check the center of the salmon with a fork to make sure it's cooked thoroughly. It may need an additional 2-4 minutes, depending on the size and thickness of your salmon.

Absolutely delicious served with homemade latkes.  Great with other delicious potato sides, too, like pan-fried potatoes.  Enjoy! 

Lemon Magdalena Cakes

These are a lovely, rich muffin that still has a light fluffy texture.  They are meant to be eaten as a breakfast or snack-type dish with something like rich hot chocolate.  My little brother requested this recipe and we have been happily eating them.  Enjoy!

Tasty gluten-free Magdalena cakes, fresh from the oven! 

Lemon Magdalena Cakes

Preheat oven to 375 F.  Line muffin tin with 12 paper liners.

In a small bowl, mix together dry ingredients (It's important to do this in gluten-free cooking to avoid clumping): 
1/2 cup Kristin's Gluten-Free Flour Mix
1/3 cup coconut flour
1 1/2 tsp baking powder
pinch salt (leave out if your butter if salted)

In a mixer beat until fluffy (1 minute):
2 eggs
1/4 cup + 2 Tbsp sugar

Add and mix in:
zest from 1 lemon
1 tsp vanilla extract
1 Tbsp lemon juice
1/3 cup milk
2 oz melted butter

Scoop evenly into 12 muffin tins.  They should be filled halfway.  Smooth tops, if desired.

Sprinkle 1 tsp sugar over the top of each muffin.

Magdalena cakes, ready for the oven after having a bit of sugar sprinkled on top. 

Bake at 375 F for 15-16 minutes.

Cool on a wire rack and enjoy with homemade hot chocolate!

Fresh from the oven - you can see how much they puff up - doubling in size.