beauties!
i have been trying to find the right vibe, taste, love fest inside
a gluten free sweet that tastes a bit gluten full...
i found this 'prada' flour called cup 4 cup at whole foods
i found this 'prada' flour called cup 4 cup at whole foods
(doing a gig with william sonoma too)
they market it as a replacement gluten free flour
for real flour in any recipe: cookies, muffins, scones & more..
they market it as a replacement gluten free flour
for real flour in any recipe: cookies, muffins, scones & more..
the price point was a bit crazy pants
thomas keller & tribe created it
i finally bought!
i want to make gf sweetie things and share it with YOU!
thomas keller & tribe created it
i finally bought!
i want to make gf sweetie things and share it with YOU!
the cookies were more like pop overs
(anything with chocolate chips works but it was like eating a pillow)
then we tried waffles.. not so good.
so i went into the archives to dig out my
original zucchini muffin recipe from a century ago (ok.. 2010)
i replaced the 3 cups all-purpose flour with 3 cups (cup4cup) gf flour
and you can see the results above:
the tasters and the test kitchen had a fun afternoon!
remember... the chips don't sink into the dough
and it's a very different feeling, texture, rhythm before the heat
but once baked...everyone seemed to love it
so i had to share it with YOU.
GF zucchini chocolate chip muffins
*gather*
3 eggs
Muffins will bake far more quickly,
approximately 20 to 25 minutes.
you don't have to be gluten free to try this..
it's always good to have some gf options up your apron ;)
hope you love this one!
leave a comment and let me know
XXXX
i replaced the 3 cups all-purpose flour with 3 cups (cup4cup) gf flour
and you can see the results above:
the tasters and the test kitchen had a fun afternoon!
remember... the chips don't sink into the dough
and it's a very different feeling, texture, rhythm before the heat
but once baked...everyone seemed to love it
so i had to share it with YOU.
GF zucchini chocolate chip muffins
*gather*
3 eggs
1 cup olive or vegetable oil
1 1/2 - 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups cup 4 cup flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup chocolate chips
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally.
Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk.
Mix in oil and sugar, then zucchini and vanilla.
1 1/2 - 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups cup 4 cup flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup chocolate chips
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally.
Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk.
Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg,
baking soda,baking powder & salt.
baking soda,baking powder & salt.
Stir this into the egg mixture.
Divide the batter into prepared pans.
Divide the batter into prepared pans.
approximately 20 to 25 minutes.
Bake loaves for 60 minutes, plus or minus ten.
you don't have to be gluten free to try this..
it's always good to have some gf options up your apron ;)
hope you love this one!
leave a comment and let me know
XXXX
The perfect after school snack for my Kindergartener!
ReplyDeleteHe loved them so much! Thanks for this healthier treat recipe!!