Gluten Free Gingerbread Cake

At Christmas time, the word Gingerbread usually brings cookies to mind. However, Gingerbread Cake is also very common. This year, after a Facebook follower recommended it, I researched recipes. I found many of them called for buttermilk. Which made me excited, because I was fairly certain I could use my favorite Kefir as a substitute. 

What is Kefir? (and Why I Prefer it to Buttermilk)

So glad you asked. Kefir is like a drinkable yogurt. It’s a fermented milk beverage, created by adding bacteria and yeast cultures. (Because of its fermentation, it’s often called the “Champagne of Dairy.”) The probiotics found in kefir help create good bacteria for the gut.

When it comes to baking, I don’t always bake items that call for buttermilk. Lifeway’s Organic Whole Milk thick and fermented Kefir is a perfect substitute for buttermilk. Buttermilk is mostly only used for baking. However, Lifeway Kefir can be used in many recipes, and more than just smoothies. One can use it in soups,  as well as my fluffy Gluten Free Biscuits!

Where Do I Find Kefir? 

You’ll find Lifeway Kefir in the yogurt section at your local grocery store. I also recommend using Lifeway Kefir’s store locator function on their website. They have over a dozen amazing flavors, and some flavors are only available at specific stores. (If you have a Fresh Thyme market, they have the largest selection of Lifeway Kefir I’ve ever seen!) 

Which Gluten Free Flour Blend Did You Use? 

For this Gluten Free Gingerbread cake, I used King Arthur Flour Measure for Measure Blend. I find it works as a great substitute for wheat flour in cake and cookie recipes. In addition, it’s fortified with vitamins and minerals, and tends to be available at most grocery stores. (That being said, I did use Cup 4 Cup to make my Gingerbread Cookies.) 

Why I Make Small Batch Recipes

The recipe, as written, makes a 6″ Gluten Free Gingerbread Cake. I prefer to make “small batch” recipes for two reasons. One, I live in a household of two. Some days I want something sweet, without a lot of leftovers. We’re at the stage of life where we’re taking care of older parents. One 6″ cake perfectly serves my husband and I and both of his parents. 

Second, gluten free ingredients can be expensive. When recipe testing, I like to make as small of a dessert as possible. In addition, I like to make small batch recipes that start with one whole egg. Then I can usually double the recipe, if I need to. (If you haven’t tried it, I recommend my small batch Applesauce Bundt Cake.) 

Can I Make This Gluten Free Gingerbread Cake as Cupcakes? 

Sure! After some research, I was fairly confident this was the case. I especially appreciated this post from Handle the Heat on Converting Cakes into Cupcakes. I love that she not only gives tips for standard size cupcakes, but also mini cupcakes as well! 

When it comes to gluten free cupcake making, I also reached out to my friend Daniela from The Gluten Free Austrian. One thing she definitely helped settle for me was using a 3 tbsp  (#20) scoop for filling your cupcake liners. (If you’re not following her, you should! She’s a trained pastry chef, who also lives with Celiac Disease.) Uniformly filled cupcakes = uniform baking times. 

Can I Make This Cake Recipe as Donuts?

Yes! Prepare the batter as directed, then pipe into donuts pans. I prefer Wilton donut pans. Then bake in a 375 degree oven for 10-12 minutes. Allow baked donuts to cool in the pan for 5 minutes before removing to a cooling rack. Once completely cooled, frost as desired. I like Baking Mischief’s Small Batch Cream Cheese Frosting recipe. (I add a smidge of nutmeg to it, as well.) 

Can I Make This Gingerbread Cake as a Bundt Cake? 

I originally focused on making this recipe because a Facebook follower requested a recipe for gluten free gingerbread cake with lemon frosting. I figured a bundt would be a beautiful presentation! New to baking bundts? Make sure to read King Arthur Baking’s “Tips on how to Prevent Bundt Cakes from Sticking.” It’s a wealth of information!  

If you choose to make this as a bundt cake, double the ingredients, and bake it in a 8 -12 cup bundt pan. A doubled recipe makes 4 cups of batter. I baked mine in a 12 cup bundt pan, but wish I had used an 8 cup pan instead. I would have resulted in a taller cake. For more on which pan to use, read this article on Bundt Pan Sizes from King Arthur.

What Kind of Frosting Should I Use? 

Try Baking Mischief’s Small Batch Vanilla Frosting. for the cake or cupcakes. Any glaze you prefer would work well with the bundt cake, or simply dust it with powdered sugar. For a lemon glaze, try this 3 Ingredient Lemon Glaze recipe from Julie Blanner. (I cut the recipe in half.) You can also use Betty Crocker frosting, which is labeled gluten free. 

In addition to the frosting, I also like topping the cake with Gluten Free Austrian’s Cinnamon Spiced Pecans. You could also do sugared cranberries like A Dash of Megnut did on her Gingerbread Bundt. If you want to really boost the ginger flavor, you can make and add Alpha Foodie’s recipe for Crystallized (Candied) Ginger on top.

Recipe 

Print

Gluten Free Gingerbread Cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling TimeTime 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Equipment

• USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel
• SUNNORN Large Cookie Scoop, 3 Tbsp Scoop
• Fat Daddio’s Round Cake Pan, 6 x 2 Inch, Silver
• King Arthur, Measure for Measure Flour 3 Pounds
• Organic Brown Sugar Bulk Resealable bag (3lb)
• Organic Cane Sugar Crystals (5lb sugar packet)

Ingredients

Dry Ingredients

• 1 cup King Arthur Measure for Measure Flour blend
• 1 tsp soda
• 1/4 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp clove
• 1/4 tsp nutmeg

Wet Ingredients

• 4 tbsp room temp butter
• 4 tbsp dark brown sugar
• 2 tbsp white granulated sugar
• 1 egg
• 4 tbsp molasses
• 1 tsp vanilla
• 1/2 c. Lifeway Organic Plain Whole Milk 3.25% Kefir (added at end)

Instructions

• 20-30 minutes prior to baking, set out your butter and egg. This will make the butter soften, and allow your egg to blend together better when mixing.
• Combine flour, soda, salt and spices in a small bowl. Give it a whisk until all ingredients are blended together, and then set aside.
• In a large bowl or stand mixer, cream together softened butter and brown sugar. This will take 2-3 minutes.
• Add room temperature egg to creamed butter and sugar, and blend. Then add molasses and vanilla, and whisk again until all ingredients are creamy. *Note- I find it easier to measure molasses if i spray the measuring cup with cooking spray first. This makes the molasses come out of the measuring cup, easier.
• Alternate adding the flour mixture and the kefir to the wet ingredients, until all ingredients are added and batter is creamy.
• Preheat the oven to 350, and allow the batter to rest for 15 minutes prior to baking.
• Pour the batter into a greased 6" pan, and place on top of a cookie sheet in the oven. (I find it makes it easier to place/ remove from the oven, as well as catch any batter if it overflows.)
• Bake 25-30 minutes. Remove from oven and allow to cool 5 minutes in pan.
• Remove cake from pan on to baking rack to cool completely before frosting or serving.
• Frost with a buttercream or cream cheese frosting, and sprinkle with cinnamon, and/or top with candied nuts.
• To make as cupcakes, use a 3 tbsp (#20) large scoop to fill a lined muffin tin. This recipe should make 9- 10 cupcakes. Bake for 5 minutes at 400 degrees, then drop the temperature to 350 and bake for an additional 12 minutes. Remove muffin tin from oven, and place individual cupcakes on a rack to cool. (I don't recommend leaving the cupcakes in the tin to cool.)
• To frost cupcakes- I used a 1.5 tbsp (#40) small scoop to dollop on the frosting, then used an offset spatula to spread the frosting. I sprinkled them with a cinnamon and sugar blend.
• To make as a bundt – Double the recipe ingredients and bake in a greased 8-12 cup bundt pan. (I simply used cooking spray. Remember to spray the inner tube as well.) Bake in a 350 degree oven for 30 minutes (if baking in a 12 cup pan.) Standard bundt pan cooking times range from 35-55 minutes, depending on how much batter you have in the pan.
• Once the cake is full cooked, remove from oven and allow to cool for 10 minutes in the pan. Then gently invert the pan onto a baking rack to allow it to compleetly cool. (You may to loosen the sides of the cake with a knife before flipping it over.
• Once cake is fully cooled, cover with powdered sugar or your preferred glaze.

Notes

Inspiration for this recipe was taken from King Arthur Baking's recipe for Gingerbread Cake.

**Lifeway Foods sponsored this post. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published Dec 2021

The post Gluten Free Gingerbread Cake appeared first on MI Gluten Free Gal.

Michigan Cherries

Did you know that Michigan produces more tart cherries than any other state in the country? No wonder Traverse City is designated as the permanent home of the National Cherry Festival! Usually people think of pie or cobbler when baking with cherries.

However, I think these gluten free cherry chocolate chunk cookies should be just as revered. The blend of the tartness of the cherry with the sweetness of the chocolate chunk tastes like a chocolate covered cherry, wrapped up in buttery cookie dough. One bite and you’ll be hooked!

Enjoy Life Foods Chocolate

If you’ve been following me any length of time, you know I love Enjoy Life Foods chocolate. I often write about their dark chocolate morsels or their semi-sweet chocolate mini chips. However, their semi-sweet chocolate mega chunks deserve a shout out as well. I mean, who doesn’t want more chocolate in every bite, right?

I buy them not just because they taste good. Enjoy Life Foods carries a reputation of food allergy safety in all they do. In fact, they earned the first gluten free certification from GIG. In addition to that, these chips are non-gmo, kosher, halal certified, vegan, fodmap friendly, and paleo. I love brands who try to help as many people as possible.

(One of my favorite uses for Enjoy Life Chocolate is this decadent dairy free, Gluten Free Mocha Cake!)

Coconut Oil vs Shortening VS Butter

So, these gluten free cherry chocolate chunk cookies use a blend of coconut oil and butter. Why? Well, shortening and coconut oil in a cookie recipe prevent spread. Since we want the cookies to flatten a little, not a lot, we use an equal blend of both.

Could you use all butter? Sure. However, know that shortening and butter contain different levels of moisture. Butter contains approximately 80% fat and 20% liquid. Shortening and coconut oil contain no liquid. Therefore, if you choose to sub straight butter in a recipe, you will likely need more flour, or reduce the liquid in the recipe.

(Also, why coconut oil vs. shortening? Simply because I use coconut oil for other purposes, and have it on hand. If you want to use shortening, knock yourself out. Well, not literally. That would hurt.)

King Arthur Flour Gluten Free Measure for Measure Flour

Speaking of flour, my gluten free flour preferences have changed over the years. In all honesty, I used to bake with whatever flour I had handy. However, I recently started using King Arthur Flour Measure for Measure gluten free flour in almost all of my baking. Let me tell you why.

First, one 1/4 cup of KAF GF flour weighs approximately the same as wheat flour. This does not hold true for all gluten free flours. Second, it contains no dairy and no gmo’s. Plus, King Arthur Flour fortifies this GF flour with iron, calcium and B vitamins. Not a common practice among other companies.

(Note – For those with additional food restrictions, this product contains none of the top 8 allergens. However, King Arthur Flour informed me they process it on lines shared with milk, egg, soy and almonds.)

Cherries and their Juice

This recipe for gluten free cherry chocolate chunk cookies uses dried cherries soaked in cherry juice.  (No vanilla!) However, it uses only one tablespoon. So, whaddya do with the extra tart cherry juice? Well, drink it, for one. Or use it in this amazing Tart Cherry Glazed Salmon recipe from Running to the Kitchen.

Some research suggests that that cherry juice may help with sleep regulation. Therefore, I’ve been tempted to try these Tart Cherry Sleep Gummies from WellnessMama. Fruit snacks aren’t just for kids anymore, my friends!

Don’t want to buy cherry juice? You can soak them in water, instead.

Looking for more cherry recipes? Try my easy Gluten Free Black Forest Trifle.

Print

Gluten Free Cherry Chocolate Chunk Cookies

Prep Time 2 hours hours

Cook Time 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Equipment

• USA Pan Bakeware Half Sheet Pan
• Enjoy Life Semi Sweet Mega Chunks, 10 Ounce Bags (Pack of 6)
• King Arthur, Measure for Measure Flour 3 Pounds

Ingredients

• 1 1/2 c King Arthur Flour Measure for Measure Flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dried cherries chopped
• 1 tbsp tart cherry juice (or water)
• 1/4 c butter softened
• 1/4 c coconut oil softened
• 1/2 cup brown sugar
• 1/4 c white sugar
• 1 egg
• 5 oz. Enjoy Life Semi-Sweet Chocolate Mega Chunks

Instructions

• Chop dried cherries and soak in warm tart cherry juice (or water) for approximately 10 minutes.
• Using stand or hand mixer, cream butter and coconut oil. Add sugars, and continue creaming until well combined. Add egg into the creamed sugar mixture. 
• In smaller bowl, mix together flour, salt and baking soda. Gradually add dry ingredients to wet, about one third at a time. Make sure to scrape bowl in between additions to make sure all flour has been incorporated.
• Add soaked cherries and chocolate chunks and stir well with a spoon. 
• Cover dough and chill for at least one hour or longer.
• Remove dough from fridge, preheat oven to 350, and line a cookie sheet with parchment paper.
• After dough has come to room temperature, use your hands to gather about 2 tbsp of dough. Roll into a ball and then flatten. Place cookies on lined cookie sheet and bake in oven for 10 minutes. Let cool on cookie sheet for 5 minutes prior to moving to cooling rack.

What cookie is your favorite? What’s your favorite regional ingredient with which to bake/cook? Leave me a note in the comments below!

**This post was not sponsored by Enjoy Life or King Arthur Flour. However, this post does contain Amazon affiliate links. I receive a small commission from those sales, but that does not affect the cost of your purchase. Thanks for supporting my page!**

Originally Published January 2017

The post Gluten Free Cherry Chocolate Chunk Cookies appeared first on MI Gluten Free Gal.

What Makes Wacky Cake “Wacky”?

This vegan chocolate cake goes by many names. Wacky cake. Depression Cake. King Arthur Flour calls it a “Cake Pan Cake.” Mainly because you can mix all the ingredients in the pan and bake it. No extra bowls needed. No matter what you call it, it tastes amazing.

I learned to make this gluten free wacky cake from my mother in law. Who in turn learned to make it from HER mother in law. Since we have no offspring, I guess this makes you all my children, and you’re learning it from me!

What Gluten Free Flour Do You Use in This Cake?

The first time I made this, I used King Arthur Flour’s Measure for Measure gluten free flour blend. Since then, I’ve switched to Cup 4 Cup, which is now dairy free and free from the top 9 allergens. It contains a higher proportion of starch than most other flours. Therefore, I find it to be more like “cake flour.”

Now I will admit the top of my cake always looks bubbly like this, and is a bit tacky. I even reduced the amount of oil that my mother-in-law uses. She uses 1/3 cup of oil in her cake, and I use 1/4 cup. However, the whole thing gets covered in a pourable frosting, and it all still tastes amazing.

What Frosting is on this Gluten Free Wacky Cake?

I will confess that I lack expert skill in making the one minute boiled chocolate frosting my mother in law uses. It was grainy. Or too soft. Or too hard. Ironically, my husband says in the 40+ years he’s been eating it, his mom has made the frosting all those ways, and more. So don’t feel bad if you try it and it’s not perfect.

However, I make it easier on myself and make a chocolate ganache as a topping instead. It’s a simple 1:1 recipe, by weight. Use 3/4 of cream, and 1 cup of chocolate chips. If you need to keep it dairy free, you can use canned coconut CREAM. (not milk) As for dairy free chocolate chips, use Enjoy Life Foods or Guittard’s extra dark dairy free chocolate chips.

Egg Free and Dairy Free Substitutions

As previously mentioned, this gluten free wacky cake contains no eggs or dairy as written. Mom’s original recipe for the boiled chocolate frosting calls for dairy and milk. Feel free to use those if your body tolerates dairy.

This cake is free from the other top 9 allergens, if you use an oil that is soy free. It would make a great dessert to serve with one of these Top 9 Allergen Free Dinner recipes. Visit the Allergylicious website to learn about egg substitutes. Go Dairy Free shares great tips on substituting dairy.

More Gluten Free & Egg Free Cakes

These box-mixed-based gluten free vegan Lemon cupcakes from Allergy Awesomeness will make every mouth happy. This Vegan Vanilla Layer Cake from Allergylicious works great with berries. And this Vegan Caramel Apple Bundt Cake from Sarah Bakes Gluten Free is a real show stopper!

OUT OF COCOA? – According to this recipe for Vanilla Crazy Cake from Totally the Bomb, you can leave out the cocoa. However, this also means you need to reduce the amount of vinegar and increase the vanilla. 

Print

Gluten Free Wacky Cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Ingredients

For The Cake

• 1 1/2 c Cup 4 Cup Flour Blend
• 1 tsp xanthum gum omit if using a flour blend that already contains xanthan gum
• 1 c sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 4 tbsp baking cocoa
• 4 tbsp oil
• 1 tbsp white vinegar
• 1 tsp vanilla
• 1 tsp espresso powder – optional
• 1 c water

For Boiled Chocolate Frosting

• 4 tbsp baking cocoa
• 1 c sugar
• 8 tbsp butter
• 1/4 c. milk of your choosing
• 1 tsp vanilla

OR For 2 Ingredient Ganache

• 3/4 c cream (coconut cream if dairy free) – 6 oz
• 1 c dark chocolate chips – 6 oz

Instructions

• Preheat oven to 350 degrees and grease a 9X9 square cake pan with at least 2 inches in height on the side.
• In a large bowl, mix together flour, xanthan gum (if not already in your flour blend), espresso powder, sugar, baking soda, salt and cocoa. Mix until all ingredients are evenly distributed.
• In a small bowl, mix together wet ingredients (oil, vinegar, vanilla and water). Add wet ingredients to dry, mixing thoroughly. Pour batter into pan and bake for 25-30 minutes. (I baked mine for 27 minutes, but your oven may vary.)
• Allow cake to cool completely for an hour or more before attempting to pour on fudge frosting.
• To make the boiled chocolate frosting, combine all ingredients EXCEPT the vanilla in a medium saucepan. (I prefer to use non-stick.) Cook over low-medium heat and bring to a boil. Allow to boil for 4-5 minutes until it reaches the "soft ball" stage, approximately 240 degrees.
• Remove from heat and add vanilla. Immediately pour frosting on cooled cake. DO NOT WAIT FOR IT TO THICKEN BEFORE POURING! The fudge frosting will harden as it cools. Allow to cool for an hour prior to serving.
• If making 2 ingredient ganache, warm cream (or coconut cream) in a microwave safe bowl for 1 min 30 seconds. (I like to use a Pyrex measuring cup.) Add chocolate chips to warmed cream and stir until all chocolate melts. Pour over cake and allow to set for at least an hour before serving.

Notes

Cup 4 Cup brand flour blend contains more corn starch that other gluten free flour blends. If you’re using King Arthur Measure for Measure, you may want to add an extra tbsp of corn starch. 

Alternate frosting option – You could also top this cake with a very easy dairy free chocolate ganache. Combine 6 oz Thai Kitchen (3/4 cup) coconut cream with 6 oz dairy free (1 cup) chocolate chips. Warm the cream first, and then add chocolate chips, until they melt. 

Have you made a version of this gluten-free vegan chocolate cake before?  For more recipes from my mother-in-law, check out her recipe for Lemon Curd! What family dessert traditions do you enjoy your family? I’d love for you to share them below!

Originally Published May 2017

The post Gluten Free Wacky Cake : Vegan Chocolate Cake appeared first on MI Gluten Free Gal.

What is Wheat Bran? Is It Gluten Free? 

Wheat bran is definitely not gluten free. The bran is the hard outside layer of a wheat kernel. It’s where the primary source of fiber is located. Since wheat contains gluten, wheat bran (and wheat germ) are off limits to those with Celiac Disease. Therefore, we need an ingredient substitute to make “bran” muffins. 

What Gluten Free Substiute Can I Use for Wheat Bran? 

I admit I’ve never used bran in any recipes I’ve made, even before my Celiac Disease diagnosis. Rice bran could be substituted for wheat bran. However, I don’t see myself using it in other recipes, and am not a fan of “one hit wonders” in my kitchen. Plus, it can be hard to find in stores.

Of the items listed in Substitute Cooking’s 6 Best Subsitutes for Wheat Bran, I chose to use Bob’s Red Mill flax seed. It mentions that oatmeal can also be used as as substitute for wheat bran. However, I (and many other people with Celiac Disease) are sensitive to oats. If you choose to try oats in this recipe, make sure to choose purity protocol oats. 

Can I Use Greek Yogurt Instead of Plain Yogurt? 

This gluten free bran muffin recipe is based on Martha Stewart’s Recipe for Giant Bran and Raisin Muffins. She uses plain yogurt in her recipe, not Greek yogurt. Personally, I only keep Greek yogurt in our house. Greek yogurt can be thinned down with water for this recipe. However, I recommend simply substituting Plain Kefir for the yogurt. Kefir has a thinner consistency than Greek yogurt. (And it’s a great substitute for buttermilk, as well.) 

How Should I Eat These Gluten Free Bran Muffins? 

These gluten free bran muffins are best served warm, practically fresh from the oven. (Let them cool at least 10 minutes so you don’t burn your mouth!) With a smear of softened butter, they are amazing! I will say that the day after I baked them, the spices seemed to fade.  For best flavor, I recommend warming the muffins up in the microwave for 10 seconds. 

This recipe is adapted from one by Martha Stewart. When I made my first test batch, my husband and I agreed it tasted a bit bland. Since this recipe contains molasses, it vaguely reminded me of gingerbread. Therefore, I added the same amount of spices I used in my Gingerbread Cake, in this batch. My husband said they’re delicious!

Other Uses for Prune Juice

This recipe uses prune juice, which I don’t usually keep in my house. I baked this recipe after The Kitchn sent me a free product coupon for Sunsweet Prune Juice. After making these Gluten Free Bran Muffins, I was on a search for other creative uses for prune juice. After scouring the internet, I found some recipes I might try. 

• Nourishing Spiced Hot Chocolate from Go Dairy Free
• Warm Sugar Plum Cocktails from GFree Foodie
• Pumpkin Prune Loaf from Healthy Grocery Girl
• Frozen Caramel Mocha Pops from California Prunes
• Almond Butter Cup Smoothie from Sunsweet

Tools You’ll Need to Make these Muffins

I bought my large muffin pan at a thrift store, which was a stroke of luck. I would recommend these Jumbo Muffin Tins on Amazon, instead. While you’re there, I also recommend these Paperchef Parchment Jumbo Muffin Liners. I also use this 3 tbsp scoop for portioning out batter. You’ll need to use 2 scoops to fill each well.

Other Gluten Free Jumbo Muffin Recipes

Now that I have a jumbo muffin pan, I want to make more! If you’re not already, follow Sisters Sans Gluten. They have a whole series of jumbo gluten free muffin recipes. I’ve made their Giant Apple Streusel Muffins, and they’re delicious. Don’t have a jumbo muffin pan? I have one linked below. (Note – the jumbo muffin tins are one inch smaller than what Amelia uses, so you’ll likely end up with more than 6 muffins.)

Print

Gluten Free “Bran” Muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Additional Time 5 minutes minutes

Total Time 5 minutes minutes

Ingredients

Wet Ingredients (large bowl)

• 3 tbsp melted butter
• 1/2 c Sunsweet prune juice
• 1/2 c Lifeway Organic Plain Whole Milk Kefir room temp
• 3 tbsp molasses
• 1 tsp vanillla
• 1 egg room temperature
• Scant 1 cup flax seed meal
• 3/4 c raisins soaked in 1 1/2 c warm water, in separate bowl

Flour, leavening, and spices (small bowl)

• 1 C King Arthur Gluten Free Meausure for Measure Flour Blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp clove
• 1/4 tsp nutmeg

Instructions

• In a small bowl, melt 3 tbsp butter. Set aside to cool slightly.
• In a medium sized bowl, place raisins and 1 1/2 cups warm water. Let soak for 10 minutes while combining the rest of the "wet" ingredients. (when they are done soaking, you will strain the water from the raisins)
• In a large bowl, combine prune juice, Kefir, molasses, vanilla and egg. Whisk to combine. (Note- spray the tbsp with cooking spray first, so the molasses comes free from the spoon, more easily)
• Add milled flax seed to the wet ingredients, and allow to rest for 10 minutes.
• While wet ingredients are soaking, combine flour, baking powder and soda, salt and spices in a small bowl. Mix thoroughly.
• When ten minutes are up, add soaked and drained raisins to the wet ingredients, and stir.
• Next, add dry ingredients to the wet mixture, and stir until all flour is absorbed.
• Preheat oven to 400 degrees.
• Grease muffin pan or line with paper liners.
• Fill your greased (or lined) wells with batter). When I made this, i baked them in a larger (1/2 c per well) muffin tin. It made 6 muffins. If you choose to use a standard size muffin pan, it will make 12 muffins. I use a 3 tbsp scoop to fill the muffin tin wells. If using a standard size muffin tin, that will be one scoop. If using a large muffin size pan, it will use 2 scoops.
• Place filled muffin tin into 400 degree oven and bake for 5 minutes. We are starting with a higher temperature to create that beautiful domed appearance we love in bakery style muffins.
• After 5 minutes, turn heat down to 350 and bake for 20 more minutes. If using a standard size muffin pan, you may not have to bake them as long. Check muffins (regardless of size) after 15 minutes of baking at 350 degrees.
• When muffins are finished baking, remove from oven. Turn muffns over onto a clean towel, or place on a cooling rack to cool. At least 10 minutes.
• Muffins are best served warm. For some reason, the spices seem to fade with the muffins are cold. Reheating them in the microwave for 10 seconds seems to bring back their strength. I recommend serving them with a smear of softened butter.

Notes

This recipe is adapted from Martha Stewart's recipe for Giant Bran and Raisin Muffins.

Do you keep prune juice in stock at home? Do you drink it straight, or do you use it in other ways? Please give me some recommendations in the comments below! 

**The Kitchn & Sunsweet provided me with a free product coupon. I was not otherwise paid or compensated for my time. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published January 2022

The post Gluten Free “Bran” Muffins appeared first on MI Gluten Free Gal.