SKILLET MUFFINS (gluten free, dairy free and vegan)

I LOVE biscuits! After learning I have allergies to gluten, egg, soy and dairy, finding this recipe was a life-saver.  The recipe is from www.forkandbeans.com. The pictures are mine and as you can see, they are substantial muffins :) the recipe says it makes 5 muffins but I was able to get 7 of these beauties. They are delicious toasted with vegan butter (like Earth Balance) and homemade chia jam.

I hope you try these as they are my new fav!!!!

INGREDIENTS

For the yeast mixture:
¾ c. warm water
¾ c. unsweetened non-dairy milk
2¼ tsp. dry active yeast
½ tsp. granulated sugar
3 Tbsp. ground chia seeds (I used white, you can use black too)
2 Tbsp. oil
2 tsp. apple cider vinegar


Dry ingredients:
2¼ c. Cara's All Purpose Flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt



INSTRUCTIONS
Combine the non-dairy milk, water, yeast and granulated sugar (yeast food!) and let it froth up for 10 minutes. 

Once it has foamed up, mix in the chia, oil and vinegar.

In a large bowl whisk together the dry ingredients. Dump the yeast mix into the flour and stir with a wooden spoon until well-combined. Cover and allow to rise for 30 minutes until doubled in size. Your batter will not be doughy but more like a very, very thick pancake batter. 

Heat up a cast iron skillet (if you don't have, use a regular skillet). Once it is heated up, add 1 tsp. olive oil and place a 4" (you can use a smaller size too) metal round cookie cutter in the middle. With a pourable measuring cup, place the batter into the middle of the cutter, filling about ¾ of the way. It will take about 5 minutes or longer on each side. 

You will know when it's ready to flip when you place a spatula underneath and it easily lifts up. Flip over and cook another 5-7 minutes. You want that nice brown hue on each side. Once ready, use a knife to cut along the edges to remove the muffin with ease. Please be careful! The metal cutter will be hot so use mittens when dealing with this part. That is, unless you have thick skin. 

Repeat for each muffin.
You want to toast these before eating or you can slice them and place them in an oven preheated to 375 degrees and bake for 5-10 minutes until nicely browned. Slather with non-dairy butter and jam.

NOTES
Add ½ c. dried cranberries and 3 Tbsp. brown sugar (packed) if you want a sweeter Skillet Muffin


NUTRITION INFORMATION (based on 5 muffins)

SERVING SIZE: 1 Muffin CALORIES: 260 FAT: 8g CARBOHYDRATES: 39g SUGAR: 2gSODIUM: 378mg FIBER: 5g PROTEIN: 5.4g CHOLESTEROL: 0mg

SKILLET MUFFINS (gluten free, dairy free and vegan)

Yeasted skillet muffins (xanthan gum free)

i love biscuits! This recipe is from www.forkandbeans.com. The pictures are mine and as you can see, they are substantial muffins :) the recipe says it makes 5 muffins but I was able to get 7 muffins. They are delicious toasted with vegan butter (like Earth Balance) and homemade chia jam.

I hope you try these as they are my new fav!!!!

INGREDIENTS

For the yeast mixture:
¾ c. warm water
¾ c. unsweetened non-dairy milk
2¼ tsp. dry active yeast
½ tsp. granulated sugar
3 Tbsp. ground chia seeds (I used white, you can use black too)
2 Tbsp. oil
2 tsp. apple cider vinegar


Dry ingredients:
2¼ c. Cara's All Purpose Flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt



INSTRUCTIONS
Combine the non-dairy milk, water, yeast and granulated sugar (yeast food!) and let it froth up for 10 minutes. 

Once it has foamed up, mix in the chia, oil and vinegar.

In a large bowl whisk together the dry ingredients. Dump the yeast mix into the flour and stir with a wooden spoon until well-combined. Cover and allow to rise for 30 minutes until doubled in size. Your batter will not be doughy but more like a very, very thick pancake batter. 

Heat up a cast iron skillet (if you don't have, use a regular skillet). Once it is heated up, add 1 tsp. olive oil and place a 4" (you can use a smaller size too) metal round cookie cutter in the middle. With a pourable measuring cup, place the batter into the middle of the cutter, filling about ¾ of the way. It will take about 5 minutes or longer on each side. 

You will know when it's ready to flip when you place a spatula underneath and it easily lifts up. Flip over and cook another 5-7 minutes. You want that nice brown hue on each side. Once ready, use a knife to cut along the edges to remove the muffin with ease. Please be careful! The metal cutter will be hot so use mittens when dealing with this part. That is, unless you have thick skin. 

Repeat for each muffin.
You want to toast these before eating or you can slice them and place them in an oven preheated to 375 degrees and bake for 5-10 minutes until nicely browned. Slather with non-dairy butter and jam.

NOTES
Add ½ c. dried cranberries and 3 Tbsp. brown sugar (packed) if you want a sweeter Skillet Muffin


NUTRITION INFORMATION (based on 5 muffins)

SERVING SIZE: 1 Muffin CALORIES: 260 FAT: 8g CARBOHYDRATES: 39g SUGAR: 2gSODIUM: 378mg FIBER: 5g PROTEIN: 5.4g CHOLESTEROL: 0mg

One Minute Chocolate Mug Cake

Found this by accident so decided to make it ! was very happy I did, it was soooooo good and hit the spot for the chocolate craving. My husband wanted one after he saw mine :) here is the link to the original recipe and a photo from the site.   
http://chocolatecoveredkatie.com/2011/11/06/one-minute-chocolate-cake/

I changed it a little to suit my gluten free, dairy free, egg free and soy free intolerances. 

I could not even wait to take a picture before eating it ! because I count calories, all measurements in weight are mine so i could put it in my fitness pal.

• 1 tbsp plus 2 tsp cocoa powder (11 g)
• 3 tbsp spelt flour (or white, or Arrowhead Mills gf) I used 2 tbsp sorghum flour (14 g) and 1 tbsp (7 g) of chickpea flour
• 1/8 tsp salt
• 2 tbsp plus 2 tsp organic cane sugar   (24 g)
• 1/4 tsp baking powder
• 2-3 tsp coconut oil or vegetable oil (Many commenters have said it still tastes good if you sub applesauce or mashed banana. I can't personally vouch for that substitution.) (I used about 3 tsp mashed banana)
• 3 tablespoons milk of choice (I used coconut milk from container)
• 1/2 tsp pure vanilla extract

Total Time: 5m

Yield: Serves 1

Mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-40 seconds OR cook in a 350F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it). I had to microwave mine about 1min 20 to 1 min 30 in a small glass ramekin - it came out slightly gooey but I LOVE gooey!

For nutrition info, my serving came to about 210 calories. Next time I plan to top it with a frosting. i have two that I like; one includes ripe mashed avocado, cocoa powder and honey - the other is using sunbutter (or peanut butter if you have no allergies), with cocoa powder, milk and vanilla