Chocolate Mug Cake

Gluten free

Yes, it’s not a typo, this is a cake made in a mug…the dangerous thing is it only takes 3-3 1/2 minutes in the microwave!

Ingredients
1 Large Coffee Mug
2 Tablespoons rice flour
2 Tablespoons Tapioca flour
1/4 teaspoon guar gum (optional, I have made it without and it’s fine)
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk or soy milk
3 Tablespoons oil
3 Tablespoons chocolate chips (optional)
small splash vanilla essence

Method
Add dry ingredients to mug and mix well. Add egg, mix thouroughly. Add milk and oil, mix again. Add chocloate chips and vanilla, mix. Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!This may serve 2 as a dessert depending on your appetite.

Variation: In the bottom of another mug place 2 Tablespoons of jam. Mix the cake up and pour over the jam. When cooked, tip out for a chocolate dessert with jam sauce topping.
Second variation: Make as for jam variation but leave out cocoa replacing it with same amount of rice flour. Add grated orange rind to mixture.

Recipe from Gluten Free Living

Orange Tea Muffins

~Ana Wolf

2 cups sugar, divided

½ cup fresh orange juice

½ cup butter, softened

¾ cup sour cream

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon grated orange peel

½ cup chopped nuts

Combine 1 cup sugar and the orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange peel, and nuts. The batter will be stiff. Spoon batter into greased miniature muffin pan(s), filling each cup completely full. Bake at 375˚ for about 12 minutes or until done. While still warm, dip each muffin in reserved sugar/orange juice mixture. Cool on wire rack. Yield: 36 small muffins.

Carrot Pie

My sisters and I first tried this Carrot Pie when we lived in Vermont and my family really liked it.  Because we have lots of carrots in our garden this year, I decided to try the recipe again.... it tasted just as good as we had remembered...like a pumpkin or squash pie.  Enjoy and happy baking!     ~ Ana Wolf

Carrot Pie

2 1/2 cups sliced carrots (about 1 pound), cooked and drained

1/2 cup sugar

1 egg

1 teaspoon salt

1/2 teaspoon each cinnamon and ginger

1/4 teaspoon mace (the original recipe called for 1/2 teaspoon nutmeg instead)

1 3/4 cups milk

Unbaked 9-inch pie shell

Whipped topping for garnish (optional)

Beat together all ingredients except pie shell and topping until well blended and smooth.  (Mixer, food processor or blender can be used.)   Pour into pie shell.  Bake in preheated 450 degree oven for 10 minutes.  Reduce temperature to 300 degrees. Bake 50 minutes or until filling is firm (this usually takes longer than 50 minutes for me).  Cool on rack.  Garnish with topping; sprinkle with nutmeg (or mace).   Makes 8 servings

Rhubarb and Spice Shortcake

If, like me, you have rhubarb going to waste in the corner of your garden, this is a tasty way to make use of it.

1/2 cup butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp mixed spice
1 egg
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
450 g (1 lb) chopped rhubarb
custard powder
icing sugar


Cream butter and sugar then add spices. Add egg and 1 tbsp flour to prevent curdling. Next add sifted flour, baking powder and salt. Resulting dough is soft – harden in fridge for 10-15 minutes.
Toss rhubarb in custard powder. Roll out dough and place rhubarb on one half. Cover with other half. Bake at 190°C or 375°F for 1/2 - 3/4 hour.
Sprinkle with icing sugar.

Notes: I found 1 lb of rhubarb made too much filling to fit in the dough.
If you have another shortcake recipe which you like, just add the spices and fill with the custard coated rhubarb.
The shortcake only lasts for a couple of days as the rhubarb is very moist.

Bircher Muesli

Serves 4 or 5

2 cups jumbo rolled oats (those are the big, flat rolled oats not the quick cook ones)
¼ cup sunflower seeds
¼ cup almonds (you could also use flaked almonds or other nuts instead)
½ cup raisins
¼ cup buckwheat

Soak overnight in enough water or apple juice to just cover the ingredients.

The next morning grind some almonds, linseed and sesame seeds or sunflower seeds in your spice grinder. Sprinkle a couple of teaspoons over your muesli.
If you have dehydrated some sprouted buckwheat sprinkle that too.
Drizzle a little honey over the whole lot and add some cream or rice milk or whatever you have on your cereal.
Grated apple or other fresh fruit is very nice mixed with it too.
Yum!