Snap, Sizzle & Cook

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Archive for the tag “Gluten”

Carrot & Sunflower Seed Muffins

My mom and ouma always told me when I was growing up that if I ate all my carrots I’d be able to see in the dark.  My friends on the other hand believed that if you ate carrots your hair would turn orange.  I was caught between a rock and a hard place not knowing what to do.  I took my chances though and decided to eat all my carrots because who doesn’t want to be a Super Hero and see in the dark?  An orange haired Super Hero – what’s wrong with that picture “Kim Possible”?   I only understood the importance of my mom and ouma’s little myth when I was grown up and had children of my own.  I constantly drummed into their heads that exact same fable that got me eating all my carrots even though I never had a problem with my children eating vegetables.  I think it’s the traditional “Afrikaans” way I was taught to prepare them that made all the difference.  My mom made them sweet, sticky and glazed and they were just delicious.  I make them that way too and my children love them.  Carrots was one of the vegetables that always accompanied our Sunday lunches along with the green beans and pumpkin that was made with cinnamon sticks and lots of real butter…..hmmm childhood memories.  This brings me to the issue of raw carrots………not quite the same as the yummy sweet, sticky ones but nevertheless a carrot is a carrot and even the raw ones can be delicious.

My favourite all time mid-morning snack is a cup of good coffee (that we import from Cape Town) and a delicious muffin, whether it be bran, cheese or carrot.  My carrot muffins are Gluten free and made with sunflower seeds and lots of love.

Makes 15 muffins
Preparation time: 15 minutes
Baking time: 20 minutes
Oven Temperature: 200°C

Dry Ingredients
370g Gluten free Cake flour
2 medium carrots (grated)
150ml sunflower seeds
20ml baking powder
2ml Xanthum Gum
5ml salt
75ml brown sugar
5ml ground cinnamon
2ml nutmeg

Wet Ingredients
250ml Buttermilk
125ml sunflower oil
2 eggs
5ml vanilla essence

1 tub cream cheese
2 tbsp. brown sugar
1 tbsp. orange or lemon juice

Combine the dry and wet ingredients and mix well.  Grease a 12 hole muffin pan and scoop enough batter to cover to the half way mark of each muffin hole.  Bake in pre-heated oven.  Once done remove from oven and allow to cool on a wire cooling rack. 

For the topping
Mix all ingredients for the topping and place in the fridge for 30 minutes.  When muffins are cooled right down, scoop a dollop of cream chesse on each muffin. Enjoy with your favourite cup of coffee or tea.


Boiled Orange Cake

In my quest for my family (and me) to live a healthier lifestyle, I have decided to cut wheat entirely from our diets.  I know this is a huge challenge on its own for many people who just want to eliminate the unhealthy protein called Gluten found in wheat products from their diets.  Most foods like breads, pasta’s, sauces and cakes contain Gluten so where does one start?  It’s always been a daunting thought for me and I’ve therefore brushed it aside as too much of a mission.  Nowadays it is a bit easier as a few large retail stores stock some gluten free pasta and breads as well as Gluten free flours making baking less of a formidable task. 
Crunchy Orange Cake (3)
A recipe that I have modified to suite my own tastes is a boiled orange cake which is made without flour.  It is absolutely delicious and if kept in the fridge will last up to a week.  It is a great way to use up uneaten oranges in the fruit basket so nothing goes to waste.

3 medium oranges
30ml Honey
6 large eggs
1 cup castor sugar
3 Tbsp. cornflour
5ml Baking powder
50g Sunflower Seeds
50g Sesame Seeds
50g Pecan Nuts
150g Pumpkin Seeds
For the Syrup:
250ml Fresh Orange Juice
4 Tbsp. Castor sugar
Seeds of 1 Vanilla pod

Boil unpeeled oranges in water for 1 hour.  When cool, remove seeds and pulverize with skins on to a smooth pulp.  Add honey.
Beat eggs and castor sugar well until light and fluffy.   Combine nuts and blitz to resemble coarse crumbs.  Add cornflour and baking powder and fold into egg mixture.  Mix well and fold into oranges.  Place mixture into a greased round spring form cake tin and bake at 180 degrees for 45 – 50 minutes.  In a small saucepan, bring the syrup ingredients to a simmer until the sugar has dissolved.  Pour over orange cake as soon as it comes out of the oven.  Leave to cool.
Serve with Sour cream.

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