Cinnamon Roll Muffins (GF)

These Cinnamon Roll Muffins are the lazy cousin of the cinnamon roll. Light, moist sponge swirled with sticky, sweet cinnamon & drizzled with vanilla icing. YUM.

 And they're gluten free. And delicious. 

Perfect for breakfasts, you can even freeze them and then just get a couple out before you go to bed and voila! You've got a yummy breakfast to wake up to!

It should come as no surprise that aquafaba is the star of these muffins (it's all about aquafaba now, amiright?) Using aquafaba in gluten free baking really improves the texture, giving them a delightfully soft, spongy chew not often found in gluten free goodies.

Cinnamon Roll Muffins

Recipe adapted from here

Makes 12 large muffins

For the batter

2C gluten free plain flour*

1/2tsp xanthan gum 

1/2tsp salt

1/2tsp baking soda

1tsp baking powder

8Tbsp vegan butter spread

3/4C sugar

8Tbsp aquafaba (straight from the can - not whipped)

1tsp vanilla extract or paste

2/3C almond milk + 1tsp vinegar

For the swirl

4Tbsp margarine, melted 

1/3C packed light brown sugar

2tsp ground cinnamon

For the icing

1C powdered sugar

1Tbsp almond milk

1/2tsp vanilla extract

*I used Doves Farm GF Plain Flour, but you can substitute a homemade GF flour blend, or another brand of GF plain flour if you like.

Preheat the oven to 350/175 and line a 12-cup muffin tin.

First make the batter. Combine the dry ingredients (except the sugar) in a medium bowl and set aside. In a small bowl mix together the almond milk & vinegar and set aside to curdle. In the bowl of a stand mixer cream together the vegan butter, sugar & vanilla until light and fluffy. Add the aquafaba, a couple of tablespoons at a time and mix well. The batter will curdle here, don't worry about it! Now add the milk & flour mix in three parts, alternating between the two until everything is incorporated. Set aside while you make the swirl.

Mix together the melted margarine, sugar and cinnamon until smooth.

Fill the muffin cases with half of the batter (I find it easiest to use an ice cream scoop to portion the batter out evenly) then top each with about a teaspoon of the swirl mixture and use a knife to swirl into the batter. Then top with the rest of the batter and the rest of the swirl mixture and swirl again.

Bake for 20mins, until risen and golden. Transfer to a wire rack to cool while you make the icing.

In a small bowl mix together the powdered sugar, vanilla & milk until the icing is thick and smooth. if it's too thin, add a little more milk until it's just right. 

Once the muffins have cooled slightly, drizzle over a generous amount of the icing and serve.

They're especially delicious served with fresh strawberries & a cup of coffee.

Store in an airtight container for up to a week, or freeze for up to a month.

Best served warm.

Black Sesame & Vanilla Macarons

I've always loved the sweets and pastries you find in China Town, there are always so many interesting flavour combinations and unusual ingredients. Black Sesame is a common ingredient in Chinese desserts, and has a rich, sweet flavour. I paired black sesame with subtle vanilla to create these unusual, delicate and delicious macarons.

Sweet, nutty black sesame shells filled with teal vanilla frosting and a sweet sesame paste center - these macarons are truly delightful!

Black Sesame & Vanilla Macarons

Makes 12

For the macarons

3/4C aquafaba (water from a can of chickpeas) (180ml)

1/2C sugar (100g)

1C ground almonds (100g)

1/4C toasted black sesame seeds (25g)

1/2C powdered sugar (65g)

1tsp vanilla extract

1tbsp black sesame seeds

For the buttercream

2Tbsp vegan butter spread

3C powdered sugar

1tsp vanilla extract

2Tbsp almond or soy milk

1/4tsp teal gel food colouring (optional)

For the black sesame paste

1/2C toasted black sesame seeds

3Tbsp liquid sweetener (I used Sweet Freedom Syrup)

First make the macaron shells

Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C (80ml). This usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.

Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar and whisk at high speed until the meringue is glossy and thick - it should be the consistency of thick marshmallow fluff. Add the vanilla and whisk to combine. Set aside while you prepare your dry ingredients.

Grind the black sesame seeds in a coffee grinder or food processor until very fine. Add the the ground almonds and pulse a few times in a food processor until very finely ground. Add the powdered sugar and process for a few seconds, until well combined.

Sieve the almond-sesame-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.

Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. If the mixture is too thick you can add up to 1Tbsp of water, but be careful not to add too much or the mixture will be too thin. 

Spoon the mixture into a piping bag and seal at the top. 

Line two large baking trays with grease proof paper and carefully pipe 12 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied') and use your finger to press down any bumps on the surface of the macarons.

Sprinkle the macarons evenly with the tablespoon of sesame seeds and leave them to dry at room temperature for 2-3 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!

Turn off your oven and leave the macarons inside with the door shut for 10 minutes, then open the door and leave them to cool inside the oven for a further 10 minutes before removing and allowing to cool completely on the baking tray at room temperature.

Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the frosting

Cream together the butter spread, vanilla and one cup of the powdered sugar. Add the milk a teaspoon at a time and mix until smooth. Add the rest of the powdered sugar and mix well, adding more milk as needed until you have a thick and creamy frosting. Add the colouring gel if using and mix until it's an even colour. Spoon into a piping bag and seal at the top.

Make the sesame paste

Grind the black sesame seeds using a coffee grinder, food processor or a pestle and mortar until extremely fine. Add the liquid sweetener a tablespoon at a time and mix well until you have a dark, glossy, thick paste. Spoon into a piping bag and set aside.

Assemble

Pipe blobs of buttercream in a circle around the edge of each base macaron shell, pipe a blob of sesame paste in the center and carefully sandwich together with the top shells.

Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew) 

Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.

Brownie Batter Dip

I don't know about you, but when summer time rolls around I kinda go off proper meals during the day, and just want picky things! I don't know why, but it is what it is. I love just munching on watermelon or veggies with hummus, but my latest favorite snacky lunch is this high protein Brownie Batter Dip with lots of fruit to scoop it up with! This is a great recipe for using up all those pesky chickpeas leftover from making macarons!

Real talk for a second. There are a load of healthy, sugar free, low calorie sweet chickpea dip recipes floating around the blogosphere and I'm afraid this isn't one of them. I've tried those recipes and I'm sorry (not sorry) to say that I need the sugar. If you want something to taste like brownie batter, sugar is a pretty crucial component. By all means, switch the sugar in this recipe out for a replacement if you wish, but it probably won't taste as good as the full-sugar version! 

Brownie Batter Dip

Makes 1 1/2C 

1 400g can of chickpeas

1/2C full fat coconut milk

1Tbsp coconut oil

1/3C cocoa powder

1/4C light brown soft sugar

3Tbsp caster sugar

1tsp vanilla extract

1tsp maple syrup or agave

1/4tsp salt

1/4C mini dark chocolate chips (optional)

Drain the chickpeas (save the aquafaba for making macarons or meringues!) and remove the skins. This takes abut ten minutes, but it really makes a difference to the texture of the dip. 

Put the chickpeas along with all the other ingredients apart from the chocolate chips into the bowl of your food processor and blend until very smooth. Scrape down the sides and blend again, making sure everything is well mixed. Pour into a bowl and place in the fridge to set for 30mins to an hour. 

Once thickened spoon into a serving dish and sprinkle the mini chocolate chips on top. Serve with your favorite sliced fruits, pretzels, crackers or cookies!

Store leftovers in an airtight container in the fridge for up to four days.

Perfect Gluten Free Brownies

I adore brownies, and since I gave up gluten I've been working away in the kitchen, trying to come up with a gluten free vegan brownie recipe that is perfect - and I think I've cracked it! For me, the perfect brownie is uber-chocolatey and fudgy, with a shiny top (and of course lots of chocolate chips!) So here it is, my Perfect Gluten Free Brownie recipe!

I've included different cooking times, depending on just how fudgy you like your brownies, so hopefully this recipe can please all brownie lovers!

Perfect Gluten Free Brownies

Makes 16

1Tbsp ground flax + 3Tbsp warm water

2C gluten free plain flour (Doves Farm or Bob's Red Mill)

3/4C cocoa powder

1C granulated sugar

1C light brown soft sugar

1/2tsp baking powder

1/2tsp salt

1/4tsp xanthan gum

1tsp espresso powder

1C almond or soy milk

1C + 2Tbsp oil

1/8C chickpea aquafaba*

1Tbsp vanilla extract

1/2C dark chocolate chips

*unwhipped, straight from the can!

Preheat the oven to 175/350 and line a brownie tin with grease proof paper.

In a large bowl mix together the dry ingredients until well combined. 

Separately mix the flaxseed and water and leave to gel for a few minutes.

Add the wet ingredients and the flax gel to the dry and whisk until you have a gloriously smooth, thick batter. I mean look, just look at it! Try to resist sticking your head in the bowl and just eating all the batter raw if you can!

Pour the batter into the prepared pan and smooth over with a spatula if necessary. Sprinkle over the dark chocolate chips and bake on the middle shelf of the oven for 25mins. (If you like your brownies on the gooey side bake for 20mins, if you like them more cake like then bake for 30mins) Once baked remove the tray from the oven and leave to cool completely in the tin before cutting into squares and devouring!

Store in an airtight container in the fridge for up to a week.

Almond Raspberry Cake

I recently discovered that wheat & gluten don't agree with me, and my first thought was 'but cake! Noooooooooo!' (I really love cake) but I've been experimenting and gluten free vegan cake can be pretty good! I've even managed to make some incredibly fudgy brownies (I'll be posting the recipe next week) but today I'm sharing the recipe for these Almond Raspberry Cake.

Sweet, chewy almond sponge with a raspberry jam ripple & flaked almonds, finished with a drizzle of thick lemon icing. Perfect cold with a cup of tea or hot with vegan custard as a delicious dessert!

Almond Raspberry Cake

Serves 10

1 1/4C plain gluten free flour (Doves Farm or Bob's Red Mill are good!)

1C ground almonds

1C granulated sugar

1Tbsp baking powder

1 1/2C almond, rice or soy milk

1/2C vegetable oil

1Tbsp aquafaba

1tsp almond extract

2tsp apple cider vinegar

2Tbsp smooth raspberry jam

1/3C flaked almonds

for the icing

1C icing sugar

1-2tsp lemon juice

Preheat the oven to 175/350 and line a square cake tin with grease proof paper.

In a large mixing bowl mix the flour, ground almonds, sugar and baking powder until combined. Add the plant milk, oil, aquafaba, almond extract & vinegar and whisk together until the mixture is smooth.

Pour into the prepared tin and smooth the top with a spatula. Create the raspberry jam ripple by piping jam stripes vertically over the surface of the cake and then run a toothpick or knife through each one horizontally over and over until you have lovely neat ripples (if that's too much hassle then you can just drop blobs of jam on the surface of the sponge mix and swirl them into the batter with a toothpick or knife) Sprinkle over the flaked almonds and bake for 35-40mins, until lightly golden and a skewer inserted into the middle of the cake comes out clean.
Leave to cool completely in the tin. Once cool make the icing by mixing the lemon juice and icing sugar together. Spoon into a piping bag and drizzle evenly over the surface of the cake. Cut into slices or squares and devour!

Store in an airtight container in the fridge for up to a week.