I make these as a mini cupcake and sprinkle with fresh strawberries for added color and flavor. A great dairy-free way to make a delicious, creamy frosting. Try using different nut butters and flavor extracts to create your own version.
GF Peanut Butter and Jelly Cupcakes
½ cup coconut flour
½ TSP baking powder*
½ TSP baking soda*
½ TSP salt
2 TBSP coconut oil
4 organic free-range eggs
¼ cup honey, maple syrup (or sweetener of choice)
¾ cup fruit-sweetened strawberry jam (or ripe strawberry puree)
1 TBSP vanilla
½ cup peanut butter
1 cup coconut cream
2-3 TBSP maple syrup or raw honey
½ TSP vanilla
Dash sea salt
- Preheat oven at 350F.
- Combine flour, salt, baking powder and baking soda.
- Add remaining ingredients and stir until well incorporated.
- Spoon into a greased muffin tin and bake for 16-20 minutes.
- While baking prepare frosting and refrigerate.
- When muffins are ready, pull from oven and cool.
- Once cool, top with frosting.
*I tend to leave out baking powder and baking soda and the results are generally the same. Sometimes I add in a spoon of chia seeds in place of baking soda/powder.
For those of you that like bread but prefer to avoid the gluten and yeast, this might just be your new favourite recipe. Crispy on the outside and moist on the inside, just like a good ‘ol bakery bun. Make sure your agar agar is of good quality, otherwise you will be working with a highly-bleached product.
Both my daughter and I follow a low-gluten diet. A good task as both of us showed positive for gluten-intolerance in recent allergy testing. For me, avoiding gluten has helped me to heal from Hashimoto’s. For my daughter, avoiding gluten has kept her focused on eating higher nutrient foods. I also prefer to avoid yeast and to make my own bread using agar agar, baking powder, chia seeds or eggs. I also make my own sourdough using airborne “yeast,” which means I simply let the bread ferment at room temperature for a few days.
Since I still want to enjoy “bread,” if not every day at least from time to time, I came up with this recipe. Now we enjoy warm toast with melted butter and fresh jam- a taste that stands in a league of its own.
2 heaping cups of flour (I used only brown rice, but prefer to mix with one other gluten free flour, like oat or millet)
1/4 cup agar agar
2/3 cup hot water (give or take)
Large pinch of sea salt
Garnish: sunflower seeds, coconut oil or butter
- Mix flour and agar agar in a bowl.
- Add in about 1/4 cup hot water. This will cause the agar agar to gelatinise.
- Knead together flour with hands for about 4-5 minutes, making sure dough is soft enough to form a ball but not sticky enough to stick to your fingers.
- Roll into a ball and let it sit for about 3 hours in a warm, draft free area.
- Roll into balls and top with sunflower seeds and oil/butter.
- Bake at 400F for about 10-12 minutes.
These are best eaten warm right out of the oven. As we are in Mykonos, I topped my bread with fresh homemade goat cheese and local honey.