June 8, 2020 / Lyn Jones / 0 Comments
6 Tab unsalted butter, softened
3/4 c packed light brown sugar
3/4 c all-purpose flour
1/2 c old-fashioned or quick-cooking oats
1/4 tsp salt
1 (8-oz.) pkg. cream cheese, softened – yoghurt instead?
1/2 c sugar
1/3 c sour cream
2 eggs
1 tsp vanilla extract
1 tsp grated fresh ginger
1 1/4 c sliced fresh rhubarb (about 12 oz.)(3/4 inch)*
1 1/4 c dried cranberries
Heat oven to 350°F. Line 9-inch square baking pan with foil; spray foil with cooking spray.
Beat butter in medium bowl at medium speed 1 minute or until creamy.
Beat in brown sugar 30 to 60 seconds or until well-blended.
At low speed, beat in flour, oats and salt 30 to 60 seconds or until crumbly.
Press oat mixture into bottom of pan.
Beat cream cheese at medium speed 1 minute or until fluffy. Scrape down sides of bowl.
Beat in sugar 1 minute or until creamy. At low speed, beat in sour cream 15 seconds.
Add eggs one at a time, beating well after each addition. Beat in vanilla and ginger.
Sprinkle rhubarb and cranberries over crust; cover with batter.
Bake 45 to 50 mins til puffed, lightly browned and knife inserted in centre comes out clean.
Cool on wire rack to room temperature.
Cover and refrigerate several hours or overnight. Remove from pan using foil; cut into bars.
May 13, 2020 / Lyn Jones / 0 Comments
https://myislandbistrokitchen.com/ makes 12
Ingredients:
2/3 cup sorghum flour
½ cup GF quick cooking rolled oats
¼ cup brown rice flour
¼ cup coconut flour
¼ cup + 2 tbsp oat flour
2½ tbsp potato or corn starch
2 tbsp ground chia seeds
1 tbsp + ¾ tsp tapioca starch
1½ tsp zanthan gum
1 tbsp BP
½ tsp bicarb
½ tsp salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp allspice
Pinch ground cloves
½ cup light brown sugar
2 large eggs, room temperature, lightly beaten
1/3 cup coconut oil
2 tbsp pure maple syrup
1½ tsp vanilla
½ cup Greek style vanilla yoghurt
2 tbsp whole milk
¾ cup shredded zucchini
¾ cup grated carrot
¾ cup raisins
Streusel Topping:
¼ cup sorghum flour
¼ cup brown sugar, packed
3 tbsp quick-cooking rolled oats
1/8 tsp cinnamon
2 tbsp cold butter
Method:
Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.
Preheat oven to 475°F.
Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Set aside.
Combine flours, rolled oats, starches, ground chia seeds, zanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, zucchini, and carrots.
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in raisins.
Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.