Ginger Peach Corn Muffins

Good morning, everyone! This is my first post on RTTC as a high school senior, which is just crazy! We started school on Tuesday, and I can tell it’s going to be a fun, but hard year. I’m taking 3 AP level classes this year, and if you combine that with being in 3 chamber groups and training 12 hours a week, I’m not going to have tons of spare time on my hands. So, I’m trying to get as much baking in before my schedule starts going too crazy!

DSC_0001One of the classes that I’m most excited to take this year is culinary. Because of my past food experiences (aka this blog and my mom’s a chef and I love to cook), I was able to skip the basic classes and go right into the advanced class. The class is revolved around creating detailed menus, each with multiple parts. I don’t exactly mind being able to bake in the middle of the day, either. 🙂

DSC_0058One thing that I realized on RTTC was the lack in gluten-free recipes. No one in my house has any need to eat gluten-free, but I realize that my family is fortunate, and many other families have to eat a wheat free lifestyle. While I did make the crisp with a gluten free topping, I wanted to experiment a little more with gluten-free baking. I stumbled across the BabycakesNYC cookbook, and this vegan, low sugar, gluten-free muffin immediately caught my attention. It’s nearing the end of summer, so I wanted to make sure I could get in all my peach baking before apple/pumpkin (aka fall baking) begins again. Enjoy!

Ginger Peach Corn Muffins

Makes 12 muffins

Ingredients

Roasted Peaches

  • 4 cups sliced, fresh peaches, peeled (if desired)
  • 1/2 cup agave nectar
  • 2 tablespoons fresh lemon juice

Muffins

  • 2/3 cup almond milk (can use rice milk to make it nut-free)
  • 1 tablespoon apple cider vinegar
  • 1 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 2-3 teaspoons ground ginger (personal preference)
  • 1/2 cup coconut oil
  • 3/4 cup agave nectar
  • 1/3 cup applesauce
  • 1 tablespoon vanilla extract

Directions

  1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper/Silpat.
  2. In a medium bowl, toss together the peach slices, agave nectar, and lemon. Spread the peaches evenly on the baking sheet and place in the middle rack of the oven for 20 minutes, or until the sugars on the outside are caramelized. Let the peaches stand until cooled, approximately 30 minutes.
  3. Keep the oven at 325 while preparing a 12-muffin baking tin. Combine the almond milk and the apple cider vinegar, and let sit (this creates a buttermilk-like substitute).
  4. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, cinnamon and ginger. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients and stir until the batter is smooth. Pour in the “buttermilk” and mix gently until just incorporated.
  5. Pour 1/3 cup batter into each muffin tin, until it is practically full. Top each muffin with a roasted peach wedge (or 2). Bake on the center rack for 22 minutes, or until a toothpick comes out clean.
  6. Let the muffins cool in the tin for 15 minutes, then transfer to a wire rack to finish. Can be stored in an airtight container for up to 3 days.

Gluten free, low sugar, vegan, and dairy free? Sounds like a winning recipe.

-Rayna 🙂

 

 

 

 

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Blackberry, Peach, and Pistachio Crisp {Gluten Free}

Good morning, everyone! I hope all of you have had a great weekend so far. My weekend took an interesting turn of events, and instead of staying home and baking and doing other “house-things,” my best friend Deanna invited me to go to an amusement park in New Hampshire with her and her family. After the 3 hour drive there, we had tons of fun getting soaked and stopping for ice cream (a family tradition at their house) and left me slightly sunburned and very tired. Either way, I had lots of fun and I’m glad I got to go to an amusement park this summer!

DSC_0054_2 One of the things I love most about summer is the produce that’s available. I mean winter produce is fine, and everyone loves a good clementine, but you just can’t beat biting into a ripe, juicy nectarine and having the sweet remains of it drip down your face, making your hands too sticky to touch. I love eating them raw, but I also love making summer treats, and the first thing that comes to my mind is a crisp. They’re so easy to throw together, and such a delicious summer treat. And since it’s gluten-free, everyone can take part in eating it!

DSC_0090

Blackberry, Peach, and Pistachio Crisp {Gluten Free}: Adapted from Keep it Sweet

Ingredients

Topping:

  • 2 ounces (~1/2 cup) oat flour
  • 3/4 ounces (~1/4 cup) old fashioned oatmeal
  • 1 1/2 ounces (~1/3 cup) salted pistachios, roughly chopped
  • 2.5 ounces (~1/3 cup, tightly packed) light brown sugar
  • 2 ounces (1/4 cup /  1/2 stick) cold unsalted butter, cut into small cubes

Filling:

  • 1 1/2 pounds (3 large / ~4 cup yield) peaches, thinly sliced, peeling the skin is optional
  • 14 ounces (~4 cups) blackberries
  • 2 ounces (~1/4 cup) granulated sugar
  • 1/2 ounces (~2 tablespoons) oat flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon fresh lemon juice
  • 1/2 ounce (1 tablespoons) unsalted butter, chilled, cut into small pieces

Directions

  1. Pre-heat oven to 350 degrees; grease a 9-inch baking dish (or one of comparable volume) and set aside
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal, pistachios and brown sugar. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
  3. Prepare filling; in a very large bowl, stir together fruit, granulated sugar, oat flour, cinnamon, lemon juice and butter. Spread filling into prepared baking dish; sprinkle evenly with topping
  4. Bake for about 35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time

Who said gluten free isn’t delicious, too?

-Rayna 🙂