Tag Archives: refined sugar free

SRC: Life on Food’s Peach and Blueberry Buckle

Life on Food Peach and Blueberry Buckle-3For July’s Secret Recipe Club, I was paired with Emily of Life on Food. Emily moved around the States a lot growing up, she even spent a semester in Paris (lucky!) and now spends her time looking at buildings (slightly jealous – part of me has always wanted to do things related to architecture). She love cooking from scratch and experiencing life with her Husband, who loves to help her. Lucky girl! :)

Life on Food Peach and Blueberry Buckle-1

I had a bag of peaches that I bought at the farmer’s market this week that I needed to use up. I looked at Emily’s delicious peach recipes: Peach Mango Lassi, Peach and Blackberry Crisp, and Peach and Blueberry Buckle. In the end, I chose the buckle as it looked amazing and is the easiest to send along with Mr. Bean to work.

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I made a few changes, like making it gluten free and using less sugar. I meant to make it vegan, but I couldn’t find coconut yoghurt at the store and didn’t have time to go to the health food store, so I said “what the heck” and used goat yoghurt and an egg. I used some almond flour to add some protein to offset some of the sugar, so it totally makes this a legit breakfast. :)

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Gluten and Refined Sugar Free Peach Blueberry Buckle (with Vegan Option)

1/2 c. tapioca starch
1/4 c. potato starch
1/3 c. each almond, rice and millet flour
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1/2 c. dairy free margarine
1/2 c. coconut palm sugar (heaping)
1 egg or egg replacer
1 tsp. vanilla extract
1/2 tsp. apple cider vinegar
1/2 c. yoghurt (I used goat, for vegan use coconut)
4 peaches, cut into 8 slices
1 pint of blueberries
1/2 c. sliced almonds

  1. Preheat oven and line an 8 x 8″ pan with parchment paper
  2. Whisk together all the flours, xanthan gum, baking powder and salt. Set aside.
  3. In a stand mixer, beat the margarine and sugar together until fluffy (2 – 3 min). Add the egg, vanilla and apple cider vinegar and beat until combined.
  4. With the mixer on low, add half the flour, then the yoghurt and the remainder of flour, mixing well between additions.
  5. Fold in the sliced peaches and blueberries. Scrape into your prepared pan and smooth out.
  6. Sprinkle the sliced almond over the batter.
  7. Bake for 50 – 60 minutes, or until multiple toothpicks come out clean.
  8. Cool slightly before serving.
  9. Enjoy with or without (coconut) ice cream!

Life on Food Peach and Blueberry Buckle-5

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SRC: Food Baby Life’s Chocolate Zucchini Muffins

Food Baby Life Chocolate Zucchini Muffins-2

For February’s Secret Recipe Club, I was paired with Susan of Food Baby Life. Susan is an amazing baker – just look at all the Daring Bakers, Tuesdays with Dorie and Baking with Julia challenges she has done! It was very hard for me to decide what I was going to make! I spent so long looking through recipes like her cornflake biscuits (so similar to what my grandma used to make for us when we were kids!), Spiced Apple Baked French Toast, or her Mediterranean Lamb Salad. Food Baby Life Chocolate Zucchini Muffins-1

I was having such a hard time deciding what I was going to make, so I asked Mr. Bean for help. I ended up choosing her chocolate zucchini muffins. I made them gluten free and a little bit healthier by replacing some of the oil with applesauce.

Food Baby Life Chocolate Zucchini Muffins-5

I had a few issues – all of which would probably have been solved had I squeezed the water out of the zucchini prior to mixing it in. My muffins took almost 40 minutes to cook because the insides were too wet. Once they were cooked, they were pretty tasty!

Food Baby Life Chocolate Zucchini Muffins-3

Gluten Free Chocolate Zucchini Muffins

1/4 c. each tapioca starch, potato starch, brown rice flour, sorghum flour and millet flour
1 tsp. xathan gum
2 tsp. baking powder
Pinch of salt
1/4 c. cocoa
3/4 c. gluten free oats
1/3-1/2 c. coconut palm sugar
1/2 tsp. cinnamon
1 small zucchini, grated & excess liquid squeezed out
1 egg
3/4 c. almond (or other dairy free) milk
1/4 c. olive oil
1/2 c. applesauce
1 tsp. vanilla

  1. 1. Line or grease a muffin tin and preheat oven to 350F. (I used 12 mini muffins and 9 normal sized)
  2. Shift together flours. Mix in the remainder of the dry ingredients.
  3. In a separate bowl, mix together the wet ingredients.
  4. Pour the wet into the dry and mix until just combined.
  5. Spoon into prepared muffin tins and cook for 20 – 25 min for the normal sized muffins.
  6. Let cool in pan for 5 minutes before cooling on a wire rack.
  7. Enjoy!

Susan, it was great looking through all the beautiful recipes on your blog! :)

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SRC: Hapa-tite’s Zucchini Loaf (Muffins)

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For September’s
Secret Recipe Club, I was paired with Nicole of Hapa-tite. Nicole lives in the DC area and is strongly influenced by all the cultures in her family, which means some pretty delicious and varied foods! My favourite are all the cute Bento box things she has!

I spent a few days mid-September visiting with my sister in Quebec and since we planned on having a baking fest, it seemed like the perfect time to make something for secret recipe club! I was also really impressed with myself as I hardly procrastinated at all on these! (A first in the last few months!)

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I ended up choosing her Zucchini Loaf and making it Bean Style – lower sugar, less fat and gluten free! We also just made half a recipe as we didn’t want to have that much food after all our baking expeditions. We definitely weren’t disappointed – I really wish that I made the whole recipe and took some home with me as these are perfect breakfast muffins as they aren’t too sweet and are packed with nutrition! When I make them again, I want to try using some almond flour to increase the protein and maybe even use a bit less starch as these muffins would still be awesome even if they were a little denser.
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I have to admit that I liked being able to take photos not at my own house – especially for the different props! The house my sister lives in has an old picnic table in the back yard under an acorn tree, which helped make these photos super “fall-esque.”

Gluten, Dairy, Soy and Refined Sugar Free Zucchini Muffins

1/2 c. brown rice flour
1/3 c. sorghum flour
1/3 c. potato starch
1/3 c. tapioca starch
3/4 tsp. guar or xantham gum
1/2 tsp. salt
1/2 tsp. baking soda
3/4 tsp. baking powder
1 1/2 tsp. cinnamon
2 eggs
1/4 c. maple syrup
1/8 c. oil
1/2 c. applesauce
1 1/2 tsp. vanilla
1 – 1 1/2 c. zucchini
1/2 c. chopped walnuts
1/2 c. raisins

  1. Preheat oven to 350F and line a 12-muffin tin with paper liners.
  2. Sift flours into a bowl and whisk in the salt, baking soda, baking powder and cinnamon.
  3. In a separate bowl, beat the eggs until fluffy.
  4. Add the remaining liquid ingredients and beat until combined.
  5. Stir in zucchini.
  6. Pour liquid ingredients, walnuts and raisins into the dry and stir until just combined.
  7. Spoon into muffin tins and bake for ~12 – 18 min or until an inserted toothpick comes out clean.
  8. Remove from the pan onto a cooling rack.
  9. Enjoy!

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How are you making the most of fall?

Please check out the rest of Group D’s recipes below!

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SRC: 84th & 3rd’s Spiced Saskatoon Berry Tart with Cornmeal Almond Crust

84th&3rd Pie

It’s days like today that I am glad we are a two computer family. (Two people are a family, right?) My laptop decided that it’s going to freeze all the time, so it’s at the shop for a little TLC. Cue Mr. Bean’s laptop – without it this post would have been written on my phone and then be known as the shortest SRC post ever with like one horrible phone photo (boo!). However, it still means that I don’t have my usual photo processing programs available – who knew one could get so attached to taking photos in RAW – so here are my attempts at using the jpg files my camera makes. Fun times!

For July’s Secret Recipe Club, I was paired up with JJ of 84th & 3rd. JJ lives in Australia and she also makes lots of vegan as well as gluten and dairy free recipes. (My kind of girl!) She also takes gorgeous photos, which makes it very difficult to choose what to make! Some recipes that caught my eye are her Raw Banana Cream Pie with a Raw Macadamia and Salted Caramel Crust, her Crackling Almond and Coconut Cookies, her Almond Pie Crust (Naturally Gluten Free!), and this delicious and easy looking Muesli!

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I ended up choosing a variation of her Spiced Cherry Pie – but instead of cherries, I used Saskatoon Berries. I also used her Almond and Cornmeal Pie Crust as the shell as I love almond flour crusts and thought the idea of using cornmeal with it was interesting. I used blanched almond meal in the crust instead of the unblanched meal that JJ recommended as that’s what I had on hand. I’m used to quite a dense almond flour crust (ala Elana’s Almond Flour Cookbook), so having the crust be so light was unexpected – but that’s what eggs and coconut oil do. I might try it again but instead leave out the egg. It means one would have to probably bake it a bit more before filling, but that’s not a big deal.

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Spiced Saskatoon Berry Tart
Based on this Spiced Cherry Pie

2 – 300g packages frozen Saskatoon berries (I didn’t thaw mine, but I think that the cooking time would be less if you did)
1 tbsp. Brandy (or other alcohol)
2 tbsp. lemon juice
3 tbsp. honey
1/4 c. cranberry juice

1 tsp. cinnamon1/2 tsp. nutmeg
1/4 tsp. each of cardamom and cloves
1 tbsp. cornstarch
Pinch of Salt

1 pie crust

  1. Place the berries in a medium sized bowl. Add all the liquid ingredients and stir to combine.
  2. Mix together the dry ingredients before adding to the berries. Stir until combined. Set aside to marinade.
  3. Make & pre-bake your Almond and Cornmeal Pie Crust I made mine in a 9″ tart pan, but you could use multiple smaller ones as well. If you’re using a tart pan with a removable bottom, make sure you put it on another pan.
  4. Pour all the berries into the crust and bake in a 350F oven for 30 – 45 minutes (depending on whether your berries were frozen or not) or until the liquid is bubbling, looks thicker and is no longer opaque.
  5. Remove from oven and cool completely before serving.
  6. Serve with ice cream, whipped cream or plain!
  7. Enjoy!

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Check out the rest of Group D’s recipes below!

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Gluten, Egg and Coconut Free Strawberry Shortcakes

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Almost a month ago, Mr. Bean and I headed out to the Island, for ten (!!) lovely days of not working. It seems that every time that I go on vacation there I earn it. Like “my project manager is away, I’m the one who has to carry these drawings to be issued for construction, attend a kick off meeting by myself (while never having been to one or meeting the client before) and overall crazy-busy-ness with lots of overtime.” Fun! Needless to say, it was a well deserved holiday.

Unsurprisingly, food is a very large part of our vacations and I LOVE how good the produce is out there. On our first day, we went to the grocery store and this is pretty much a good picture of what happened: “MR BEAN – LOOK at these STRAWBERRIES! They look like REAL STRAWBERRIES!” Yep, I’m definitely from a land-locked province where strawberries are gassed to ripen on their trip over the Rockies.

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We bought a lot of strawberries, and instead of just eating them plain or with breakfast, I decided to do something with the them: make strawberry shortcake! I’ve made strawberry shortcake before, but I used coconut milk cream. Me and coconuts aren’t really getting along these days and my parent’s don’t have an electric mixer at the cottage anyways, so I thought I would try something different – using goats milk yogurt!

GF Strawberry Shortcake-3Not quite the usual dairy free fare I usually make, but goats milk doesn’t seem to bother me as much as cow’s milk, so I thought I’d give it a try. Feel free to use other dairy free yogurt if you desire to suit your needs.

These are super simple to make – just make your favourite plain biscuit recipe then add yogurt and strawberries. Healthy, simple and delicious! The strawberries were sweet enough to counter the tartness of the yogurt and each little shortcake makes a delicious, low sugar snack or breakfast!

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Gluten, Egg and Coconut Free Strawberry Shortcakes

Strawberries
Greek Style Goats Yogurt (I used Liberte Goat Yogurt)

2 c. gluten free flour mix (there were made with Bob’s Red Mill All Purpose GF flour mix, but if I were at home I would have used 2/3 c. brown rice flour, 2/3 c. sorghum flour and 2/3 c. starch)
1 tsp. xathan gum
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. sugar (optional)
~6 tbsp. margarine
1 c. almond milk (Or other dairy-free milk)
1 tsp. apple cider vinegar

  1. Preheat oven to 400F.
  2. Measure out milk and add apple cider vinegar and set aside.
  3. Whisk together dry ingredients in a bowl.
  4. Cut in margarine with a knife and then your fingers until all the margarine is pea-sized.
  5. Stir in milk until just combined.
  6. Drop onto a lined or greased cookie sheet (you could roll/pat out & cut biscuits into circles, but I’m lazy) and bake for ~12-15 minutes or until biscuits are starting to turn golden brown.
  7. Let cool on a rack until room temperature.
  8. While the biscuits are cooking, slice up your strawberries.
  9. Once ready to fill, slice biscuit in half, scoop a dollop of yogurt onto both sides of your biscuit, fill with sliced strawberries and then assemble.
  10. You could add honey if you want to, but I found the strawberries were sweet enough!
  11. Enjoy!

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What’s your favourite things to do with fresh strawberries?

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