ZUCCHINI BREAD

zucchini bread
ZUCCHINI BREAD

Made in mind for: Cristin Napier

1 C canola oil
2 C granulated sugar
3 eggs, beaten
2 tsp gluten free vanilla extract
1 C white rice flour
1 C brown rice flour
½ C tapioca flour
½ C gluten free oat flour
1 tsp baking soda
¼ tsp gluten free baking powder
2 tsp xanthan gum
1 TBS cinnamon
½ tsp nutmeg
2 C raw zucchini, grated
1TBS sugar in the raw, reserved

In stand up mixer, cream oil and sugar over medium high speed. Add beaten eggs and vanilla and mix until light and fluffy (about 1 minute).

In separate bowl, whisk together all dry ingredients to remove any lumps. Add ½ of mixture to the wet ingredients, mix on medium until incorporated. Add remaining dry ingredients and mix on medium until incorporated. With spatula, fold in the grated zucchini by hand.

Divide batter into a parchment lined and greased bread pan/s (recipe will yield one hearty 9”x5” pan or two 8”x3” pans). Sprinkle the top of each pan with one tablespoon sugar in the raw. Bake at 350 for approx. one hour until an inserted toothpick comes out clean. Cool and then unmold.

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BLACKBERRY BOTTOM COFFEE CAKE

BLACKBERRY BOTTOM COFFEE CAKE

Made in mind for: Amanda Chesnutt & Osha Chesnutt Perry

CRUMB TOPPING:
½ C brown sugar, packed
½ C white rice flour
¼ tsp kosher salt
2 tsp cinnamon
4 TBS coconut oil, melted
½ C walnuts, coarsely chopped

In food processor, mix brown sugar, white rice flour, salt & cinnamon.  While running, slowly add melted coconut oil.  Mixture should appear like wet sand.  Turn processor off, add the nuts and pulse just a few times to incorporate nuts, but not chop.  Set aside

CAKE BATTER:
12 oz  organic fresh blackberries, whole
2 tsp  cornstarch
1 C white rice flour
½ C brown rice flour
½ C tapioca flour
2 tsp gluten free baking powder
1 tsp xanthan gum
1 tsp cinnamon
½ tsp baking soda
¼ tsp kosher salt
¼ tsp nutmeg

2/3 C granulated sugar
zest of 1 organic lemon, reserve lemon
6 TBS Earth Balance butter spread
2 eggs
1 tsp gluten free vanilla extract
½ C unsweetened almond milk
½ fresh squeezed lemon juice

Preheat oven to 350 degrees.  Spray sides and bottom of 8” square pan with pan spray.  Toss blackberries with cornstarch to coat and place on bottom of greased pan.  In separate bowl, whisk all flours, baking powder, baking soda, salt and spices together and set aside.

In standing mixer, with paddle attachment, mix granulated sugar with lemon zest until fragrant and combined.  Add Earth Balance and beat on medium speed until light and fluffy.   Add one egg at a time and beat until incorporated after each.  Add vanilla.  If batter looks curdled at this point, do not be concerned.

In measuring cup, mix almond milk with juice of ½ of reserved lemon, juiced.  Beginning with dry ingredients, add 1/3 of dry mixture to sugar mixture and mix until combined.  Next mix ½ of liquid almond milk/lemon mixture.  Repeat with dry, then liquid, and finish with remaining dry mixture, mixing until incorporated after each addition.

Scrape batter on top of the berries.  Batter will be thick.   Spread until smooth and level. Making a fist, by the handful, squeeze the crumb topping together to make clumpy and place on top of the cake batter.  Bake for approx. 60 minutes until inserted toothpick comes out clean or with just a few solid cake crumbs stuck to it.

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BUTTERCREAM FROSTING

buttercream+frosting

BUTTERCREAM FROSTING
Made in mind for Cousin Amy

1          piece of lemon
1 ¼ C  granulated sugar, divided
4 oz     egg whites, at room temperature (about 3 large whites)
1 ¼ C  Spectrum organic shortening
4 oz     Earth Balance, softened and cut into pieces (1 stick)

Squeeze a slice of lemon into your metal saucepan.  With a paper towel rub lemon juice around to sanitize the pan.  Wipe two metal spoons with the lemon juice saturated paper towel.

Place 1 cup of sugar into pan. Add warm water from the sink, slowly around the edge of the saucepan, moistening the sugar on the outer edge.  With first cleaned spoon, stir sugar until water is incorporated into all of the sugar and a paste has formed.  Place on medium high heat with lid on saucepan.

Meanwhile, place egg whites into your Kitchen Aid mixer.  Attach whisk attachment. Begin whipping egg whites on high speed. When whites begin to foam, add second part of sugar (¼ cup) in a slow steady stream. Continue beating until shiny, stiff peaks form. If you reach this point before heated sugar is ready, simply turn mixer off temporarily.

Remove lid from boiling sugar water and take note when the mixture looks bubbly and syrup like*. At this point, dip your second cleaned spoon into boiling sugar water and transfer dipped spoon into a small glass of water. Heated sugar will either stay on your spoon tip or fall into the glass of water.  Using fingers, gather the sugar mixture from the cup of water or spoon and form into a ball with your finger tips.  If this forms a ball that you can squish, the sugar is ready.  This is called “soft ball” stage.  If the sugar does not come together into a ball cook longer and test again. Alternatively, with candy thermometer cook until 240 degrees is reached.

Turn your mixer back on and pour the soft ball boiled sugar in a slow steady stream into the stiff egg whites. Pour slowly between the side of the mixing bowl and the whisk attachment, (aiming to avoid direct contact with either surface) pouring directly into the egg whites until all boiled sugar is added.  Continuing beating on high speed for 10-15 minutes until the side of your metal mixing bowl is no longer hot to touch (this will cook your egg whites).

With mixer on high speed, add shortening and cubed, softened Earth Balance bit by bit, waiting in between for it to incorporate into your cooked whites.  When final bit of shortening and Earth Balance have been added the buttercream will miraculously come together into a wonderful, smooth, fluffy, spreading consistency.

If desired, use to fill in between cake layers and on the exterior surface of your cake (this recipe will fill and coat a 6” cake or just coat a 9” cake).  Other great cake filling options include jam, pastry cream and chocolate mousse.

When icing your cake, I recommend one coating of exterior frosting to seal any crumbs in.  Refrigerate the singular coated cake, remove from refrigerator once first layer has hardened and add a second later of exterior frosting for a clean, smooth finished coat.  If you have a piping bag and pastry trip.  Decorate the base and top of the cake with a piped pattern.

*NOTE: If sides of pan show tiny hardened sugar crystals, discard and start with fresh sugar in a new sanitized pan.  Unfortunately crystalized sugar will give your buttercream a gritty texture.  Additionally sugar water should not turn a caramel color. If it has, you have cooked too long.  Discard ans start fresh.