The Gluten Free Table Logo

Posts Tagged ‘Buttercream’

Banana Breakfast Muffins

Banana Breakfast Muffins
Banana Breakfast Muffins
Yields 12
This healthy take on a traditional muffin is surprisingly easy to make. I’ve also included a recipe for salted caramel buttercream, depending on whether you’re looking to nourish your body or indulge your sweet tooth. For the muffins themselves, you most likely have everything in your pantry already. This makes my healthy banana muffins the perfect, quick to prepare breakfast option. If you don't follow a gluten free diet, simply substitute for standard plain flour.
Write a review
Print
Cook Time
30 min
Total Time
55 min
Cook Time
30 min
Total Time
55 min
For the muffins
  1. 1/3 cup extra-virgin olive oil
  2. 1/2 cup maple syrup
  3. 2 eggs, preferably at room temperature
  4. 1 cup packed mashed ripe bananas
  5. 1/4 cup milk of choice
  6. 1 teaspoon baking soda
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon cinnamon, plus more for sprinkling on top
  10. 1 3/4 cups gluten free all purpose flour
  11. 1/3 cup crushed hazelnuts (plus an extra tablespoon)
  12. 1 tablespoon brown sugar
For the salted caramel buttercream
  1. 125g white caster sugar
  2. 80ml thick cream
  3. 1/2 teaspoon salt (or to taste)
  4. 1 teaspoon vanilla extract
  5. 160g salted butter, softened
  6. 200g icing sugar
  7. Salt flakes, to serve
For the muffins
  1. Preheat oven to 160°C. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases .In a large bowl, beat the oil and maple syrup together with a whisk. Add eggs and beat to combine. Stir in the mashed bananas and milk, then the baking soda, vanilla extract, salt and cinnamon.
  2. Add the flour and crushed hazelnuts to the bowl and mix until combined. Divide the batter evenly between the muffin cups. Bake muffins for roughly 25 minutes, or until a toothpick inserted into a muffin comes out clean. Stand in pan for 2 minutes before turning out onto a wire rack to cool.
For the salted caramel buttercream
  1. Heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved. Then increase the heat and cook the caramel for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. The caramel may spit a little when you add the cream so be careful. Stir in the salt and vanilla and set aside to cool completely.
  2. Cream the butter and icing sugar together for at least 4- 5 minutes, then beat in half of the caramel. When combined pipe or spread the icing over the cup cakes and drizzle with remaining caramel and salt flakes.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

Continue Reading 2 Comments

One Bowl Raspberry Brownies

One Bowl Raspberry Brownies
One Bowl Raspberry Brownies
Yields 12
Perfectly chewy and easy to make these gluten free brownies are my go to recipe when I need to indulge. They can be made individually or in a brownie pan as per the usual. The world is also full of opportunities when it comes to alternatives for the raspberries. Try blackberries, blueberries, chocolate chips or even chewy caramel chocolates (ermahgerd). Please do let me know how your creations turn out. It honestly makes my week to see you, my lovely readers, making these little old recipes your own.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the brownies
  1. 1 cup dark chocolate melts
  2. 85g unsalted butter, cut into squares
  3. 1/2 teaspoon salt
  4. 3/4 cup brown sugar
  5. 1 teaspoon vanilla paste
  6. 2 eggs
  7. 2/3 cup almond meal or hazelnut meal
  8. 1/3 cup gluten free all purpose flour
  9. ½ cup frozen raspberries (optional)
For the buttercream
  1. 125g butter, softened
  2. 1 1/2 cups icing sugar mixture
  3. 1 tablespoon milk
For the brownies
  1. Preheat the oven to 180C with the rack in the lower third. To make traditional brownies, grease and line a brownie pan across the bottom and sides with non-stick baking paper. Allow the baking paper to overhang slightly. *See instructions below for individual brownies.
  2. Place chocolate, butter and salt in a heatproof bowl over simmering water. Stir occasionally until chocolate is melted and the mixture is smooth. Remove from the heat and let the chocolate mixture cool for roughly five minutes. Add the vanilla, sugar and eggs to the bowl and stir until combined. Next, add the almond and flour and stir until there are no lumps remaining. Finally, add the frozen raspberries to the mix, gently stirring them through the batter.
  3. Pour the batter into the brownie pan and spread evenly, baking for 20 to 25 minutes or until slightly cracked on top. Once cooked, remove from oven and cool in the pan before trying to remove.
For the buttercream
  1. Beat butter in the bowl of an electric mixer until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Pipe on top of brownies and decorate with raspberries and dried flowers.
Notes
  1. For individual brownies, exchange the pan for a muffin tin. Line the bottoms of the muffin tin with non-stick baking paper and generously grease the sides. Reduce the cooking time to 15-20 minutes and wait for the brownies to cool in the pan before trying to remove. If you try to remove the brownies from the muffin tin before they’re cool enough – they’ll fall apart. If you’re having any trouble removing them, pop the entire tin in the fridge and wait for the brownies to harden before trying to remove again.
  2. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

Continue Reading