The Joy of Gluten-Free, Sugar-Free Baking (18 page)

Let the muffins cool in the pan for at least 10 minutes before turning them out onto a wire rack.

These muffins, which feature the classic cinnamon-apple flavor synergy, taste like homemade apple pie, but without the hassle of making piecrust. If you’re sensitive to the sugars in fruits, Granny Smith, pippin, or another tart apple is your best bet. Another advantage to Granny Smith and pippin apples is that they’re firm and have more texture when baked. However, any apple will work just fine in this recipe. We recommend leaving the skin on, since it contributes fiber, but again, it’s your call; feel free to peel the apple if you like.

Preheat the oven to 350°F (177°C). Line 9 muffin cups with paper or foil liners, then mist them with spray oil (or omit the liners and mist the muffin cups generously with spray oil).

In a medium bowl, combine the hazelnut flour, almond flour, Splenda, baking powder, and cinnamon and whisk until well mixed. In a large bowl whisk the eggs, milk, applesauce, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky batter (see
Using Texture as a Guide
). Fold in the apples.

Spoon or scoop the batter into the prepared muffin cups, dividing it evenly among them; the muffin cups should be just about full. Sprinkle the nuts evenly over the muffins.

Bake for 20 minutes, then rotate and bake for about 20 to 25 more minutes, until golden brown and springy when pressed in the center.

Let the muffins cool in the pan for at least 5 minutes before turning them out onto a wire rack.

Delightfully aromatic while evoking the holiday season, this scone recipe will please everyone. The only sugars are from the cranberries and cranberry juice, but they are amply balanced by the nut fiber. Although these scones are gluten-free and low in carbs, they capture the essence of a good scone: moist and not dry.

Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone mats or mist them with spray oil.

In a medium bowl, combine the almond flour, pecan flour, Splenda, baking powder, salt, cinnamon, and cloves and whisk until well mixed. In a large bowl, whisk the eggs, juice, butter, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for about 1 minute to make a thick, sticky batter that will hold its shape when dropped from a spoon (see
Using Texture as a Guide
). Add the dried cranberries and stir just until the fruit is evenly distributed.

Drop the batter onto the prepared pans, using 2 heaping tablespoons of batter per scone and spacing them about 2 inches apart.

Bake for 12 minutes, then rotate the pans and switch racks and bake for about 10 minutes, until the scones are light brown and firm to the touch. (You can also bake one pan at a time or save some of the dough for another time.)

Immediately transfer the scones to a wire rack and let cool for about 10 minutes before serving. Serve warm, at room temperature, or cold.

Poppy seeds add such a nice flavor and texture to baked goods, and lemon and poppy seed are a popular flavor combination. This recipe takes advantage of the whole lemon, so feel free to add the lemon pulp along with the juice—consider it a bonus ingredient, adding more lemon flavor and texture. Although we call for almond flour only, these scones are also delicious with a bit of pecan or sunflower seed flour. By the way, these make a delicious accompaniment to anything citrusy—from orange juice to any flavor of fruit sorbet, especially lemon. One caveat: Don’t try to substitute vegetable oil for the butter or margarine in this recipe. It just won’t create the same flavor synergy with the lemon juice that you’ll get from butter or a good-quality buttery spread.

Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone mats or lightly mist them with spray oil.

In a medium bowl, combine the almond flour, Splenda, baking powder, salt, and poppy seeds and whisk until well mixed. In a large bowl, whisk the eggs, lemon juice, butter, lemon zest, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter that will hold its shape when dropped from a spoon (see
Using Texture as a Guide
).

Drop the batter onto the prepared pans, using 2 heaping tablespoons of batter per scone and spacing them 2 inches apart.

Bake for 10 minutes, then rotate the pans and switch racks and bake for about 10 more minutes, until the scones are golden brown and firm to the touch.

Immediately transfer the scones to a wire rack and let cool for at least 10 minutes before serving.

These chocolaty scones are soft and chewy in the center but crisp on the surface. If you prefer scones that are crisp all the way through, simply make them smaller. The coconut adds a wonderful, macaroon-like flavor and texture. We prefer to use Low Carb Specialties ChocoPerfection chocolate bars because they have great melting qualities and minimal carbs; just cut the bars into small bits with a sharp knife. However, you can certainly substitute any brand of sugar-free chocolate chips. Note that this recipe is written to use unsweetened chocolate soy milk or almond milk. If you happen to find a sugar-free sweetened chocolate milk, or if sugar isn’t an issue and you use sweetened chocolate milk, omit the liquid stevia.

Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone mats, or mist them with spray oil.

In a medium bowl, combine the hazelnut flour, almond flour, Splenda, coconut, cocoa powder, baking powder, salt, and baking soda and whisk until well mixed. In a large bowl, whisk the eggs, milk, vanilla extract, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter that will hold its shape when dropped from a spoon (see
Using Texture as a Guide
). Fold in the chocolate chips.

Drop the batter onto the prepared pans, using 2 heaping tablespoons of batter per scone and spacing them 2 inches apart.

Bake for 10 minutes, then rotate and switch racks and bake for about 8 more minutes, until the scones are firm to the touch.

Immediately transfer the scones to a wire rack to cool for at least 10 minutes before serving.

Sometimes you just want pancakes. This is our basic, all-purpose version, and although you can embellish them with fruit or chopped nuts, why bother when they are so good, especially when slathered with butter or a good-quality buttery spread and sugar-free maple-flavored syrup? This batter will also make wonderful waffles.

In a medium bowl, combine the hazelnut flour, almond flour, sweetener, baking powder, and salt and whisk until well mixed. In a large bowl, whisk the egg, milk, water, and vanilla together until thoroughly blended. Add the flour mixture and stir with a large spoon or whisk just until all of the ingredients are evenly blended into a loose, pourable batter (see
Using Texture as a Guide
).

Heat a nonstick griddle or skillet over medium heat. When a few drops of water splashed on the surface sizzle and evaporate quickly, the pan is hot enough for cooking pancakes. Mist the pan with spray oil or put about 1 teaspoon of butter or margarine on the pan and swirl to coat the surface.

Portion pancakes onto the pan, using about ¼ cup of batter per pancake and leaving a bit of space between them. The batter should sizzle when it hits the pan. Lower the heat to medium-low and cook the first side for about 4 minutes, until the bottom is golden brown and the top begins to dry out. Flip the pancakes over and cook the second side for 3 to 4 minutes, until the center is springy when pressed. Serve hot.