Tag Archives: Secret Recipe Club

Turnip to Tangerine’s Blueberry Spice Streusel Coffee Cake

Turnips 2 Tangerines Blueberry Coffee Cake-3

For March’s Secret Recipe Club, I was paired with Lynn of Turnips 2 Tangerines. Lynn lives in Wisconsin and married her highschool sweetheat many years later (so cute!). She shares lots of amazing looking recipes including lots of baking! If I were eating dairy, I would totally want to try her lingonberry cheesecake – after going to Sweden, I love Lingonberries! I’m also super impressed with how good she is with making sourdough anything. She even has instructions on how to grow your own Avocado tree – if I wasn’t such a black thumb, that would be awesome to try!

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I ended up choosing her Blueberry Spice Streusel Coffee Cake – usually I don’t use cake mixes, but I had one I wanted to use up. The cake turned out really well! It probably helps that I followed the instructions on the box (shock!) – namely,  I used eggs as I knew I was going to be feeding it to my coworkers and the texture was amazing! It was fluffy, light and moist! My coworkers loved it and it disappeared quickly. I’d definitely make it again!

The only changes I made were that I didn’t use a spice cake, so I added my own, I reduced the sugar on the top by 1/4 c. and I didn’t add the frosting as it was still quite sweet to me.

Turnips 2 Tangerines Blueberry Coffee Cake-1

Gluten, Dairy and Soy Free Blueberry Spice Streusel Coffee Cake

1 – Betty Crocker GF Golden Cake Mix
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
3 eggs
2/3 c. almond milk
1/2 c. Earth Balance Coconut Spread
2 tsp. Vanilla
1/2 tsp. apple cider vinegar
1 1/2 c. frozen blueberries, thawed (Or fresh)

Topping:
1/2 c. brown sugar
1/4 c. oatmeal
1/2 c. walnuts, chopped
3 tbsp. brown rice flour
1 tsp. cinnamon
1/4 c. coconut oil, melted

  1. Preheat oven to 350F and line the bottom of an 8 x 8″ pan with parchment paper.
  2. In a small bowl, mix together the topping.
  3. Whisk together cake mix and spices.
  4. Add eggs, milk, vanilla and coconut spread and mix on low for 30 sec. Add vinegar and beat for 2 mins on medium.
  5. Fold in Blueberries and scrape into pan. (All mine went to the bottom, so I would recommend scraping a bit of batter to cover the bottom of the pan and then mix in the blueberries in the remaining batter before scraping into the pan).
  6. Sprinkle the topping evenly over the cake.
  7. Bake for 35 – 45 min or until an inserted toothpick comes out clean.
  8. Let cool on a wire rack before serving.
  9. Enjoy!

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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.

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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! :)

Food Baby Life Chocolate Zucchini Muffins-4

Please click below to see the rest of Group D’s recipes!

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SRC: Life and Kitchen’s Banana Oatmeal Bread & Grilled Peanut Butter Apple Sandwiches

Life&Kitchen Banana Oatmeal Bread-1

For January’s Secret Recipe Club, I was paired with Lindsay of Life and Kitchen. Lindsay has been a vegetarian since the beginning of 2012, so most of her recipes are meat free! As well as tons of delicious recipes, she includes lots of commentary on her life outside of the kitchen – including her ridiculously cute daughter, Lily, and their adventures with a growing kid.

But speaking of delicious recipes, I literally looked through 20 pages of her blog and was so indecisive about what I should make! Some of the recipes that caught my eye were her: Bacon and Goat Cheese Muffins, Cucumber Hummus Cups, and her Broccoli Salad with Raisins and Sunflower Seeds, (which is a variation of a favourite of ours, but since I’ve already made it, I decided not to make it again.

When I saw Lindsay’s recipe for  Grilled Peanut Butter Apple Sandwiches, I knew what I was going to make: her Banana Oatmeal Bread!  It’s super easy to make, is healthy and is super tasty! I made a few variations – making it gluten and egg free, reducing the sugar and adding more bananas. The only thing I didn’t like about it is that the some of gluten free oats were still uncooked after baking – apparently they take longer than regular, so next time I think I’ll either up the liquid in the loaf or soak the oats for a few minutes before mixing them in.

Life&Kitchen Banana Oatmeal Bread-2

Gluten Free, Vegan Banana Oatmeal Bread

1/3 c. each brown rice flour, sorghum flour and tapioca starch
1/4 c. millet flour
1/2 tsp. xanthan gum
1/3 c. unpacked brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 egg replacers (1 tbsp. powder, 1/4 c. almond milk – make according to the directions on package)
1 tbsp. olive oil
1/2 tsp. apple cider vinegar
4 ripe bananas, mashed
1 c. old fashioned GF oats

  1. Line a 8 x 4″ loaf pan with parchment paper and preheat your oven to 350F.
  2. In a large bowl, whisk together dry ingredients.
  3. Add in egg replacers, oil and vinegar and mix until combined (mine was a bit dry at the moment as instead of adding the equivalent of another egg, I added another banana).
  4. Mix in banana and oatmeal and then scrape into pan.
  5. Bake for 45 – 50 minutes or until a few toothpicks inserted into the loaf come out clean.
  6. Cool in the pan for 5 minutes, then let cool on a rack.
  7. Enjoy by itself or in a grilled peanut butter apple sandwich!

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Grilled Peanut Butter Apple Sandwich

2 slices banana bread
Peanut Butter
Apple Slices
Margarine (or soy-free spread)

  1. Butter one side of each piece of banana bread and place butter side down on a board/plate/etc.
  2. Spread peanut butter on both sides of the bread and arrange apple slices on one pieces.
  3. Assemble your sandwich and cook in a preheated pan for about 5 min a side or until each side is golden brown.
  4. Enjoy!

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

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SRC: Angel’s Homestead’s Peanut Butter Banana Pancakes

Angels Homestead GF Peanut Butter Banana Pancakes-1 For November’s Secret Recipe Club, I was paired with April of Angel’s Homestead. April is the wonderful force behind the SRC and has a wonderful blog to boot! She recently became gluten free and primal, so there were lots of Bean-friendly recipes for me to look at! Tasty Recipes like: No-mato Sauce (I definitely passed this onto my brother who doesn’t like tomatoes), this Almond Flour Cornbread and these Baked Apple Chips.

After much pursuing, I decided to make her Peanut Butter Banana Pancakes using her Gluten Free Almond Flour Pancakes. For once, I didn’t actually change anything (gasp!) except that I have a feeling the original recipe used non-natural, smooth peanut butter, whereas I used natural, chunky stuff. They still turned out well!

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I tried making a small amount of the peanut butter syrup, where I learned that it’s best to use smooth peanut butter as the chunky stuff doesn’t look that good. Plus, I have a feeling it was also for non-natural peanut butter, so it definitely wasn’t as smooth as it could have been! That being said, peanuts and maple go surprisingly well together!

Syrup-on-Pancakes

In her instructions, she says to cook them on low heat – please do! I initially had my griddle at 325F and it was too warm, so the pancakes got quite dark. The next batch I cooked at 275F and they were much lighter coloured.

As I was making the pancakes, Mr. Bean was making bacon, which means: Elvis pancakes!

Angels Homestead GF Peanut Butter Banana Pancakes-3

In case you don’t know what Elvis pancakes are – apparently Elvis liked to eat peanut butter, bananas and bacon together and the combination is surprisingly tasty! Add a bit of maple syrup and you’re good to go!

Angels Homestead GF Peanut Butter Banana Pancakes-4

April, it was a delight to look through your blog! Thank you so much for all the work that you put into the Secret Recipe Club!

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

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SRC: Burnt Apple’s Pumpkin Chocolate Chip Loaf

Burnt Apple Pumpking Loaf-4

For October’s Secret Recipe Club, I was paired with Traci of Burnt Apple. Traci is a mother of 3 kids, who used to have difficulty with cooking, but she’s definitely changed that! She has tons of tasty looking recipes, including some gluten free. She has tons of delicious pumpkin recipes, like these pumpkin snickerdoodles and this pecan pumpkin butter cake.

I have to admit, I was looking at her recipes with an agenda: the other day, I bought some almond “yoghurt” thinking that it would taste like real yoghurt, but I couldn’t stand the taste, so I wanted to make something that used it up. I also had some pumpkin and chocolate chips I also wanted to use up, so Traci’s Pumpkin Chocolate Chip Loaf fit the bill perfectly!

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Of course, since it’s me, I adapted it to make it more Bean friendly. The changes I made to her pumpkin loaf are: reduced the sugar from 2c.white sugar to 3/4 c. coconut sugar, made more bean-allergy friendly by using almond yoghurt instead of Greek yoghurt, almond milk instead of milk and egg replacer instead of eggs. I added 1/8 c. oil as there is much less fat in almond products (I’m not used to fat-free cooking, so I added it just in case). I also added vanilla and upped the spices a little.

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It turned out really well! It was nicely moist and surprisingly spongy (in a good way!). Since there were eggs and it’s gluten free, it doesn’t rise as much, so I could have made it in one large loaf pan.  I’m glad I didn’t as it was so good that I probably could have eaten it all myself. To prevent this from happening, I’m sending the second loaf with Mr. Bean to work!

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Burnt Apple’s Chocolate Chip Pump Loaf (Gluten Free, Egg Free, Dairy Free, Vegan, potentially Soy Free)

3/4 c. coconut sugar
1/2 c. almond yoghurt
1/2 c. almond milk
1/8 c. canola oil
1 tsp. vanilla
2 c. pumpkin puree
2 tbsp. molasses
2 egg replacers (1 tbsp. powder with 4 tbsp. almond milk)

3/4 c. almond flour
1/2 c. brown rice flour
1/2 c. sorghum flour
1 c. tapioca starch
1/4 c. sweet rice flour
1 1/2 tsp. xathan gum
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. cloves

1 c. chocolate chips (use enjoy life (or similar) chocolate chips for dairy & soy free. I have some milk chocolate chips that needed to be used up, so I used those.)

  1. Preheat oven to 350F. Line two loaf pans with parchment paper or grease and flour.
  2. Whisk together all the dry ingredients (flours, xathan gum, baking powder, baking soda, salt and spices). Set aside.
  3. In a separate bowl, mix together all the wet ingredients.
  4. Stir the dry ingredients into the pumpkin mixture until just combined. Fold in the chocolate chips.
  5. Divide the batter between the two pans and cook in the oven for 50 – 60 minutes, or until a toothpick inserted in a few places comes out dry.
  6. Remove from the oven and let cool in pan for about 5 minutes before removing onto a rack.
  7. Let loaves cool completely before cutting.
  8. Enjoy!

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Traci, it was great to have a chance to look through your blog! I’m so impressed with your recipe manipulations and you’re an excellent example that anyone can cook! :)

Please check out the rest of Group D’s Recipes below:

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