I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea is to force myself to choose at least one recipe from my Must-Make-List each week. I will post the results on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to half of the recipes in my collection(s). That’s the other thing, since I started this blog, my collection has become plural. It started with the Must-Make-Page on my site but I also have a Must-Make Board on Pinterest.
My MMM (Must-Make-Monday) series, is good in that it forces me to follow through and use recipes from my collection(s). After using a recipe, I check it off and add it to Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking here.
To start things off this week, here are a few recipes, that I’ve come across recently. I’ve categorized them but they are listed in no particular order. These are recipes that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.
Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you begin.
- Peanut Butter Spelt Cookies by Nutritionist In The Kitch. I can’t have spelt because of my gluten intolerance but I like the list of nutritious ingredients in this recipe. I’m going to sub in some GF flours instead of the spelt and give this recipe a try.
- White Wedding Cupcakes by Gluten Free Canteen. It’s so nice when one of my favourite gluten free bloggers shares their expert baking tips. Do you love cupcakes? If so you should check out Lisa and Tim’s site. Some of the prettiest cupcakes you’ll ever see and they’re all gluten free.
- Peanut Butter Cream Filled Cupcakes by All Day I Dream About Food. I’m going to be dreaming about these chocolate and pb cupcakes all day. The recipe calls for a sweetener I’m not familiar with but I’m sure I can find a substitute.
- Cinnamon Pecan Bubble Bread (Pull Apart Bread) by GF Doctor. Oh, this cinnamon bread looks like quite the indulgence! One of those things that makes you say I can’t believe its gluten free.
- Delightful Vegan Double Chocolate Cake by The Tasty Alternative. Oh my, this might be the most beautiful chocolate cake I’ve ever seen! With two frosting options, I’m going to have to make it twice
- The Way Flour Tortillas Are Meant To Be by Discovering The Extraordinary. I’ve yet to master the making of nice pliable gluten free tortillas…maybe this recipe will be the one!
- Zucchini Pizza Crust by Oatmeal With A Fork. What a novel idea! I can hardly wait to give this recipe a try.
- Template Recipe: Fresh Fruit Sweetened Granola by Farmers Market Vegan. I have my own fresh fruit sweetened Coconut Granola, sweetened with bananas, so that got me curious about Ali’s Template Recipe. Yum, I’m anxious to try some of the many combos she’s created.
- Maple Quinoa Granola Crunch by The Gluten Free Herbyvore. I guess you could say I’m a bit obsessed with granola these days
- Coconut Banana Muffins by Real Food Forager. This post includes a video sneak preview from Jill’s new Go Grain Free Online Cooking Course. She has some helpful tips about working with coconut flour. I plan to give her methods a try when I make these muffins.
- Tuna Pea Salad by Dimes 2 Vines. Green peas are a great ingredient to toss in a salad.
- A Salad of Green Beans, Fresh Figs, Walnuts and Herbs by remedial eating. These salad ingredients are not ones I would think to put together but after reading Molly’s words, I can’t think of anything I would like more. Love her blog!
- Sweet Grape n’ Pasta Salad by The Healthy Apple. Yum, what a great idea. I’ve haven’t tried grapes in a pasta salad…yet.
- Swiss Chard and Mushroom Squares by Kalyn’s Kitchen. I really like Swiss Chard but its been a long time since I’ve had any. Baked with mushrooms in an egg dish sounds like a good way to give it a try again.
- Easy Cheesy Potatoes (with GF options) by Cozy Home Scenes. We do love our potatoes here in the Fox Household. It’s always nice to add new potato recipes to our collection.
- Garden Fresh Sesame Noodles by Hope For Healing. I’m on the prowl for some new GF lunch and main course ideas. Looking forward to giving this asian flavour pasta dish a try.
- Savory Zucchini Fritters by Eat The Cookie. It’s nice to have some alternative ways to prepare and serve vegetables.
- Pistachio Encrusted Salmon With Edamame Mash by gluten free girl and the chef. This looks like a dish they might serve you in some fancy schmancy restaurant
- How To Make Your Own Tahini by Healthy Frugalista. I love Tahini but I don’t love the price tag. Making my own is not something I’ve considered before but I’m interested in giving it a try.
- How To Make Ghee by Authentic Simplicity. A tutorial on what, why and how to make your own ghee.
- Weekly Gluten-Free Roundup by Maura at Celiac Kitchen Witch. Interested in more Gluten Free Recipes and Reviews? I love browsing through the weekly roundup that Maura compiles. You should sign up to receive it.
To see archived recipe links from my Must-Make-Lists, click here
To see a text listing of my gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
If life seems jolly rotten
There hasn’t been much cooking in the Fox Kitchen lately…sigh
So I thought I would share a list of my most popular recipes…
Crustless Quinoa Veggie Pie The popularity of this simple, easy to prepare egg dish constantly amazes me. It has almost twice as many views as the next most popular recipe on my list.
Slow Roasted Pork Chops with Caramelized Onions This is my slow and steady post. Hardly a day goes by without this recipe getting a dozen or more views.
Flourless White Chocolate Macadamia Almond Cookies A chocolate, nutty extravaganza! Love, love, love these cookies and apparently my readers do too.
No-Bake Chocolate Pecan Coconut Bars Easy + No-Bake + Chocolate + Pecan + Coconut = YES Please!
Chicken and Wild Rice Casserole Now that autumn is here, I expect I will be making more casseroles. This creamy chicken and rice one is definitely a favourite.
Homemade Ginger Ale I credit this flavourful, healthy beverage with helping me to break my unhealthy soft drink addiction.
Green Chai Tea Latte Popsicles Now that cooler temperatures have arrived, I will bookmark this chai tea, milk and avocado popsicle recipe for next summer.
Coconut Cake MMM, haven’t had this cake in such a long time. I must make this soon, very soon.
Fresh Tomato Marinara Sauce A perfect way to use up an abundant tomato crop. I had 10 pounds of tomatoes from my dad’s garden and made a huge batch of this Marinara Sauce. Divided and frozen in serving size portions for us to enjoy over the fall and winter months.
Frosted Red Velvet Doughnuts One of my most popular recipes, these dye-free, naturally coloured, baked doughnuts inspired the following recipe for Red Velvet Cupcakes.
Recipe: Red Velvet Cupcakes
Summary: The hint of red in these Gluten Free Red Velvet Cupcakes is all natural, it comes from a cranberry purée.
Gluten-Free | Dairy-Free | Egg Free | Sugar-Free | Dye-Free | Vegan | Vegetarian
Note: I made Coconut Whipped Cream, added 3 Tbsp tapioca flour and piped it on my cupcakes. Angela at Oh She Glows has a great Step By Step Photo Tutorial on how to make Coconut Whipped Cream.
- 2 Cups cranberries, fresh or frozen
- 1/2 Cup water
- 3/4 Cup brown rice flour
- 1/2 Cup tapioca flour
- 1/4 Cup potato starch
- 1/4 Cup almond flour
- 3/4 tsp xantham gum
- 1/3 Cup coconut sugar
- 2 Tbsp dark cacao powder (*not Dutch processed Cocoa)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 – 2 packets Stevia, to taste (I only used 1 packet, because I like a bit of tartness)
- 1/2 Cup virgin coconut oil
- 1/4 Cup lemon juice, about 1 large lemon (I used 1 plus 1/2 smaller lemons)
- 1 1/2 vanilla extract
- *Very Important, due to the chemical reaction needed to keep the reddish colour in these chocolate cupcakes, do not use Dutch processed cocoa for this recipe
- Preheat oven to 350 F. Line muffin tin with liners. Note: I got 8 cupcakes out of this recipe.
- In a medium saucepan, cook cranberries and water until the berries are soft and start to split open (about 5-10 minutes). Remove from heat, set aside.
- In a medium-sized bowl, mix the dry ingredients together. Whisk the GF flours, xantham gum, coconut sugar, cacao powder, baking powder, salt and 1 pkg of stevia (if needed, you can add more later) until well blended. Sift the dry ingredients to aerate the GF flours and to break up any lumps. Set aside.
- Measure out 3/4 cup of the cooked cranberries. Be sure to get some of the juice from the saucepan.
- In a blender or a food processor, pulse and process the cranberries along with the juice or liquid until smooth. Measure out 3/4 cup of the cranberry purée. In a small mixing bowl, add the cranberry purée, coconut oil, lemon juice, and vanilla extract and mix until very smooth and well mixed.
- Add the wet ingredients to the dry ingredients, stir until just mixed. If you over mix, you will disturb the delicate structure of the GF flours. Gently spoon the batter into the prepared muffin tin and smooth down the batter with the back of a teaspoon. These cupcakes don’t rise much, so it’s okay to fill them almost to the top.
- Bake the cupcakes on the centre rack of preheated oven for 20 to 25 minutes. Spin the pan halfway through baking time.
- Do not under bake, or they will come out gummy and doughy. It’s better to over bake than under bake these cupcakes. When done, cupcakes should feel solid on top and a toothpick will come out clean.
- Cool for 5 minutes in the pan and then gently move to a cooling rack. Allow to cool completely before decorating with frosting or whipped coconut cream.
- If using a whipped coconut cream frosting, store cupcakes in the fridge until ready to serve.
- If you have red dye on hand and would like to use it, I would suggest you use at least 1-2 teaspoons.
Preparation time: 20 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegan | Vegetarian
Diet tags: Gluten-Free | Dairy-Free | Sugar-Free | Egg-Free | Dye-Free
Number of servings (yield): 8
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