Gluten-Free in Five Minutes (25 page)

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Authors: Roben Ryberg

BOOK: Gluten-Free in Five Minutes

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These bars have lots of good peanut butter flavor and
are a bit chewy. The chocolate layer on top is just right.

1 egg 2 teaspoons canola oil

1 tablespoon applesauce

teaspoon salt

1 tablespoon plus 1 teaspoon sorghum flour

1½ tablespoons peanut butter

2 tablespoons sugar

⅛ teaspoon vanilla

TOPPING:

2 tablespoons mini chocolate chips

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes.

6. Immediately sprinkle 2 tablespoons of mini chocolate chips on top and allow to melt (melts faster if covered), then spread.

7. Gently remove from dish and cool.

White Chocolate Chip Cookie Bars
(brown rice flour) SERVES 2

This cookie bar offers a dense, cakey base topped with
white chocolate chips and nuts. These are addictive.

1 egg

1 tablespoon canola oil

1 tablespoon applesauce

teaspoon salt

2 tablespoons brown rice flour

2 tablespoons sugar

⅛ teaspoon vanilla

2 tablespoons white chocolate chips, chopped fine

1 tablespoon finely chopped pecans (optional)

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients, except chocolate chips and pecans, and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Sprinkle chips and pecans on top.

6. Microwave on high for 2 minutes.

7. Gently remove from dish and cool.

CHAPTER 12

Quick Breads and Muffins

This chapter has long-time favorite
quick breads and muffins. From Applesauce Bread to Blueberry Muffins, you can count on great taste, moistness, and texture. These recipes are not overly sweet as some commercial products can be.

It is my opinion that quick breads and muffins are not supposed to have the same texture or sweetness of cakes. They are a little coarser and less sugary. And that makes these the perfect addition to any meal or outing.

Applesauce Bread
(brown rice flour or white rice flour) SERVES 2

This bread has a soft apple undertone with mild cinnamon flavor. If you have
no cinnamon on hand, add a bit of vanilla to soften the flavor. The apple flavor
is a bit stronger if using white rice flour. This recipe is among my favorites.

1 egg

1 tablespoon canola oil

3 tablespoons applesauce

teaspoon salt

3 tablespoons brown rice flour or 2½ tablespoons white rice flour

½ teaspoon baking powder

1 tablespoon sugar

⅛ teaspoon cinnamon

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes. Bread will rise and then settle a little during baking.

6. Gently remove from dish and cool.

Note:
A sprinkling of cinnamon on top makes this quick bread prettier.

Applesauce Snacking Cake
(sorghum flour) SERVES 2

This recipe is a feel-good, almost guilt-free treat! The raisins are chopped
fine so that they don’t sink to the bottom of the cake. The vanilla extract
softens the whole-grain flavor of the sorghum. And the cinnamon adds
a bit of spice! Vanilla icing (Chapter 10) may be added if desired.

1 egg

1 tablespoon canola oil

3 tablespoons applesauce