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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