Tuesday, April 26, 2016

A helpful hint, I hope?

And I could use a couple of helpful hints in return, from the baking experts among you, regarding these kosher-for-Passover and gluten-free/"non-gebrokts" goodies.

Here's the muffin recipe that I pasted here last year:

Cranberry Lemon Muffins

·     2 cups blanched almond flour
·     ½ teaspoon celtic sea salt [I used Israeli sea salt]
·     1 teaspoon baking sodahttps://blogger.googleusercontent.com/img/proxy/AVvXsEj2TnGQKT1snhikC-hih9TiuTLxc9GeyxIf3r_5qRIWu-TYLtGpvGHJT0zOy2K-O1n7exynTBw4VfagGiP2JTEC1D7H0PG4QS5fi_0VK9BQixNNLGrW97Voe_m8Yr-9j7eFRPeGY4fjjYj1ksOOwWNrkfxokw=s0-d-e1-ft&aff_id=33&url_id=60
·     1 cup dried cranberries
·     ½ cup grapeseed oil or palm shortening [I used pistachio oil, the only kosher-for-Passover nut oil that I could find]
·     3 large eggs
·     ½ cup agave nectar or honey
·     1 teaspoon lemon zest

1.   In a large bowl, combine almond flour, salt, baking soda and cranberries
2.   In a smaller bowl stir together oil, eggs, agave and lemon zest
3.   Stir wet ingredients into dry
4.   Spoon batter into a paper lined muffin pan
5.   Bake at 350° for 25-30 minutes
6.   Cool and serve

Makes 12 muffins

These gluten-free, dairy-free muffins are on the sweeter side and make a nice festive dish for a brunch or a healthy dessert for a potluck. Because they are more “liquidy” than usual they will sink just a tad after you remove them from the oven.

~ ~ ~

This year, I was able to find kosher-for-Passover coconut oil.  And therein lies a tale.  I've made two batches of these muffins thus far, and both times, I kept getting lumps in the mixture.  I finally figured out why.  I'd held the coconut-oil jar under reasonably hot water until the solid turned to liquid, so that I could measure it correctly, but the eggs were cold enough that they were making the just-melted coconut oil re-solidify!  Maybe adding the eggs last might help.

But the recipe is a bit on the sweet side for a muffin.  Could I add cinnamon to this, and, if so, how much?

I have the same question about another recipe previously posted here:

Homemade baked goods
I haven't had honey cake since becoming gluten-sensitive, so when I found a recipe that might "pass," I gave it a try.  This is straight from Breaking the Vicious Cycle, by Elaine Gottschall (the Specific Carbohydrate Diet's "bible"), page 131 in the edition that we own, where it's called Peanut Butter Brownies, but I think it would be better described as a blondie, since it contains no chocolate.

~ 1 cup peanut butter with no additives, or almond butter--I use almond butter, which would make these blondies kosher for Passover even for us crazy Ashkenazim who don't eat kitniot
~ 1/2 cup honey
~ 1/2 teaspoon baking soda
~ 1 egg

Mix all ingredients thoroughly.  (My son says I should really use my electric beater to break up any lumps in the almond butter.  I hate to clean that stupid thing, but he's probably right.)  Pour into a well-buttered 8-inch-square pan.  (I use coconut oil to keep the blondies parve--will look for nut oil for Pesach, as I've never seen kosher-for-Passover coconut oil.) [I found kosher-for-Passover coconut oil this year!]  Bake at 350 degrees Fahrenheit (180 Celsius) for about 25-30 minutes, removing from oven when nicely browned.  Cool slightly, then turn out of pan and cut into squares.

These blondies tasted better on the second day of Rosh Hashanah than they'd tasted on the first night, so you might want to make them a bit in advance, if possible.  They're mildly sweet.

~ ~ ~

Since these turned out to be a bit bland, could I add cinnamon to this, and, if so, how much?


Anonymous Anonymous said...

This is not complicated. Look at recipes that make an equivalent amount of muffins, and see how much cinnamon they use. Or, just experiment. Since you claim to have the world's most bland palette, start with a half-teaspoon of cinnamon and see how that tastes, the next time you make the recipe and, in the future, add more or less accordingly. Cinnamon is considered an anti-inflammatory, so it will do you some good. If you want to get a little more sophisticated, dry a dash of nutmeg.And that blondie recipe could use a little salt, too.

Thu May 05, 06:12:00 PM 2016  
Blogger Shira Salamone said...

Ms. Kitchen Klutz took your advice, and "googled" "how much cinnamon in 12 muffins." The measurements ranged from 1/2 teaspoon to 1 tablespoon! I think I'll start with 1/2 teaspoon of cinnamon and see how the muffins taste, as per your suggestion. And for the "blondies" recipe, I might try 1/4 teaspoon of cinnamon (since this recipe seems to make a smaller batch) and 1/4 teaspoon of sea salt. Thanks for your baking tips!

Fri May 06, 12:43:00 PM 2016  

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