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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Peach Coffeecake

It’s hard to believe that tomorrow I’ll be starting my senior year of high school. Preparing for it hasn’t left much time for me to do anything else, but I’m trying to squeeze in my last moments of summer before I go off to school tomorrow morning. I’ve already done the summer assignments, gotten new school supplies, and most importantly, spent some time relaxing by the pool and soaking up the sun before I basically go into hibernation before audition season starts.

DSC_0046One of the things I’m most excited for this year is starting up at MSM again. This year, in addition to taking the regular schedule of ear training, theory, a lesson and orchestra, I’ll be in 2 chamber groups, which (if I haven’t mentioned before) is by far my favorite type of playing. I’ve already had a rehearsal with a wonderful piano quintet that I get to be a part of this year, but I can’t wait to be there again and surround myself with so many talented musicians.

DSC_0034In an effort to pretend that my summer is able to go on for longer, I’m sharing is incredible peach coffeecake recipe from the ever-so-trustworthy King Arthur Flour Whole Grain Baking book (available on Amazon). It’s a quick cake, but especially during my lazy summer mornings, having a home baked good was truly appreciated. We even enjoyed it better the second day, as it became denser and slightly more hearty. Enjoy!

Peach Coffeecake: Makes one 9X13″ cake or two 9-inch round coffeecakes

Ingredients:

Cake

  • 8 ounces (2 cups) white whole wheat flour
  • 2 1/8 ounces (1/2 cup) all purpose flour
  • 1 teaspoon baking soda
  • 4 ounces (1/2 cup) unsalted butter
  • 7 ounces (1 cup) sugar
  • 1 large egg
  • 8 ounces (1 cup) buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces (2 cups) peeled, diced fresh peaches

Topping

  • 1 ounce  (2 tablespoons) unsalted butter, softened
  • 3 1/2 ounces (1/2 cup) sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)

Directions

  1. Preheat the oven to 350 degrees and prepare two 9-inch cake pans or one 9X13- inch pan.
  2. Whisk together the flours and baking soda in a medium mixing bowl. Cream together the butter and the sugar in a large bowl. Beat in the egg, stopping afterwards to scrape the sides and bottom of the bowl. Add the vanilla. Add the dry ingredients, one third at a time, alternately with the buttermilk. Stir in the peaches until evenly distributed. Pour the batter into the prepared pan.
  3. Topping: Combine the butter, sugar, flour, cinnamon, and nutmeg in a small mixing bowl until evenly mixed. Sprinkle this mixture over the batter.
  4. Bake according to the pan size (25-30 minutes for rounds, 30-35 for the 9 by 13) until the top is golden brown and a toothpick inserted into the center comes out clean, or with a few moist crumbs.

Now, onto senior year!

-Rayna 🙂

 

Toasted Coconut and Lime Sour Cream Bundt Cake

Happy August, everyone! I can’t believe that my summer has gone by this fast, and that in less than a month, I will officially be a high school senior! I just finished up my 2 weeks at gymnastics, and for the next 2 weeks, I’ll be attending another chamber music program. It’s a program I’ve done for many years now, and I can’t wait to be able to participate in it for another fantastic year!DSC_0095This summer was the first summer that I’ve really tried to dedicate myself to music. In the past, I would always respectfully decline my teacher’s wishes to go to music programs with her because I would need to stay to do gymnastics. Now that I’m really trying to push the music aspect so I could study with a teacher that I would want to in college, I didn’t get to spend as much time at the gym as I normally do.

DSC_0116This summer-y bundt cake from My Baking Addiction is the perfect dessert if you don’t feel like cutting up tons of fruit but still want something that’s a tasty summer treat. The lime flavor is very prominent, which I loved! You can always cut back on the amount of zest, but I personally loved it. For the coconut, you don’t have to toast it, but I would highly recommend it. I brought it over to Deanna’s house for dessert, and it got rave reviews. Enjoy!

Toasted Coconut and Lime Sour Cream Bundt Cake

Ingredients

  • 1 cup unsalted butter , softened
  • 1 1/2 cups granulated sugar (11 3/8 oz)
  • Zest of 2 medium limes
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups all-purpose flour (9 1/4 oz)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1/2 cup toasted sweetened flaked coconut

Lime Glaze

  • 1 cup confectioners’ sugar, sifted
  • 5 tablespoons heavy cream (can vary depending on the thickness desired)
  • ½ teaspoon pure vanilla extract
  • Zest of 1 medium lime

Directions

  1. Preheat oven to 350 degrees F and prepare a 10 inch bundt pan, set aside.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter until smooth.
  3. In a medium bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes. Mix in vanilla. Add eggs, 1 at a time, beating well after each addition.
  4. In a medium bow, combine flour, baking powder and baking soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in coconut. Spoon mixture into prepared pan and smooth the top.
  5. Bake 50 minutes to 60 minutes or until a toothpick inserted in center comes out clean. After 10 minutes, flip cake onto a wire rack to finish cooling.
  6. Prepare the glaze: Whisk all ingredients together in a medium bowl and drizzle over cake.

Now make this and enjoy your weekend!

-Rayna

 

 

 

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 🙂