Gluten Free Orange Mango Muffins

These delightfully fruity muffins are the special this week at my cafe. I’ve recently been in the mood to bake with oranges. Last week I attempted to make a Vegan Orange Flaxseed loaf– but it needs tweaking. These Orange Mango Muffins are perfect though. And, for those of you afraid that gluten will kill you from the inside out– don’t worry– they’re made from Rice flour (and not that grainy, as is seems to be the case with a lot of other GF products)

Orange Mango

Dry Bowl:

  • 1 ¾ cups of Gluten Free Rice Flour
  • 1 TBSP of Baking Powder
  • ½ tsp of Salt

 

Wet Bowl:

  • ⅔ cups of Sugar
  • ½ cup of Soft Butter
  • 1 cup of Sour Cream
  • 1 Egg
  • ¼ cup of Fresh-squeezed Orange Juice
  • Zest from 1 Orange.
  • 1 cup of Diced Frozen or Fresh Mango
  • ¼ tsp of Orange Extract (optional)

 

Glaze:

  • ¼ cup of Fresh O.J.
  • 1 cup of Powdered sugar
  • 2 tsp of Orange Zest

 

  1. Preheat your oven to 350.
  2. First combine all the ingredients in the dry bowl. Easy.
  3. Then in the Wet bowl combine the Egg, Sugar, and Butter until smooth.
  4. Zest the Orange and juice it. Then Add the OJ and its Zest to the wet bowl.
  5. Finally add the Sour Cream and the extract if you wish.
  6. Add HALF of the dry bowl to the wet and combine.
  7. Add the Mango chunks with the second half of the dry bowl.
  8. Scoop batter into sprayed muffin pan and put in the oven for 20ish minutes or until the top takes on a orange-brown look and test with a toothpick.
  9. Top with the glaze once cooled for 10 minutes.  

Peanut Butter and Jelly Muffins

These Peanut Butter and Jelly muffins are fantastic if you’re not looking for anything too, too sweet. They don’t have that much added sugar, just half a cup for a batch. And you’ll be adding peanuts and oats in there to give it an extra oomph. But, if you’re anything like me and love peanut butter and jelly sandwiches, than this is the muffin for you.

Dry Bowl:

  • 1 1/4 cups of All Purpose Flour
  • 3/4 cups of Ready Oats
  • 1/2 teaspoon of Salt
  • 1/2 teaspoon of Cinnamon
  • 3 teaspoons of Baking Powder
  • 1/2 cup of Shelled Peanuts

 

Wet bowl:

  • 1/2 cup of White or Brown Sugar.
  • 1 Egg
  • 1/4 – 1/3 cup of Creamy Peanut Butter.
  • 1 1/4 cup of Whole Milk.

 

Directions:

  1. Preheat your oven to 350.
  2. In the wet bowl, first mix the milk and peanut butter until smooth. Add the egg and then finally the sugar.
  3. Combine the ingredients in the dry bowl, save the nuts for now.
  4. Add the dry bowl to the wet bowl and mix in the peanuts near the end.
  5. Bake for 16-19 minutes, or until the tops are golden and an inserted toothpick comes out clean.

You may be wondering: where’s the Jelly for the Peanut butter and JELLY muffins? Well in my version, it’s a topping really. If you stop now you have a wonderfully tasty peanut butter oatmeal muffin.

To make the “Jelly”

  • 1 cup of White Sugar
  • 2 tablespoons of Corn Starch
  • 1 cup Water
  • 1 cup of Diced Fruit of your choice (I like strawberries or blueberries, but feel free to get creative)
  1. Blend the water and the fruit until the small chunks of fruit are gone.
  2. Add to a sauce pan with sugar and cornstarch and stir over medium-high heat.
  3. Let the jelly come to a boil and let it boil for 30 seconds
  4. Remove from heat and let cool for 5 minutes before adding to muffins.

Maple Matcha Chia Muffins

Matcha Maple

Okay, I made these Maple matcha chia muffins today today at work for the rotating special and they are goooooood. Originally, I had wanted to do just a matcha chia muffin, but I was inspired to add in maple syrup instead of white sugar after seeing the jug just sitting on the counter, waiting, teasing me with it’s smokey B-grade goodness.

The finished muffin tastes a bit smokey from the maple syrup, but the matcha does make an appearance in the background. The bananas keep the muffin moist and the chia makes you feel better about yourself.

I was originally going to try make a second batch Vegan, but I ended up leaving early. I’ll be trying again tomorrow and will follow up with an edit to this post.

Wet Bowl:

  • 3 Ripe Banana’s
  • 1 cup of Whole Milk
  • 1/2 cup of Butter (room temp)
  • 1 Egg
  • 3/4 cup of Maple Syrup (B Grade preferable)

 

Dry Bowl:

  • 2 cups of All-Purpose Flour
  • 1/2 cup of Chia Seeds
  • 1 TBSP of Matcha Powder
  • 1/4 tsp of Salt
  • 1/4 tsp of Baking Soda
  • 1 tsp of Baking Powder

 

  1. Preheat your oven to 350 degrees F or 180 degrees C
  2. Mash your ripe bananas in a bowl with a potato masher. When most of the larger clumps are gone, add your butter and milk.
  3. Fully incorporate before adding the egg. Crack and whisk in completely. Add maple syrup last.
  4. In a separate bowl, combine all of the dry ingredients until uniform and add the dry mixture to the wet bowl, stirring it in slowly.
  5. Grease a muffin pan and spoon in the batter.
  6. Bake for 20-23 minutes, or until the tops are lightly brown and a toothpick inserted in the middle come out clean.

 

 

Orange Pineapple Muffin

Orange Pineapple 2

These tasty Orange Pineapple Muffins are great in the middle of summer. You don’t have to add too much sugar to the mix to the let the Orange really take center stage. And stay tuned to the bottom of this post to see how you can make VEGAN Orange Pineapple Muffins. You can go a step further and replace the flour with Gluten Free Rice flour, I did and they were delicious. 

 

Wet Bowl:

 

  • ½ cup of Butter
  • ¾ cup of granulated Sugar
  • 1 Egg
  • ¾ cup of Sour Cream
  • Half of the Juice from a freshly-squeezed Orange  
  • ½ teaspoon of Vanilla Extract
  • 1 cup of Diced Pineapple (either from a can or fresh)
  • Orange Zest from 1 Orange

 

  1. Preheat your oven to 350 degrees F.
  2. Combine Butter, Sugar, Sour Cream and then the Egg once smooth.
  3. Zest your orange, then juice it, adding both to the batter. (Save some juice for the glaze)
  4. Whisk in the Vanilla extract and Diced Pineapple last.  

 

Dry Bowl:

 

  • 2 cups of All-Purpose Flour
  • ½ teaspoon of Baking Soda
  • ½ teaspoon of Baking Powder
  • ¼ teaspoon of Salt
  • ½ cup of Walnuts (optional)

 

  1.  Combine all dry ingredients thoroughly and add to wet bowl.
  2.  Spoon batter evenly into your muffin tin and bake for 18-21 minutes or until the tops are golden brown and a toothpick comes out clean.

 

Glaze:

  • 1 cup of Powdered Sugar
  • ⅓ cup of Orange Juice

 

  1. Whisk together until thick. And pour over the top of your cooled muffins. (I also added toasted coconut– it was tasty af.)

Orange Pineapple 1

VEGAN REPLACEMENTS

  • ½ cup Butter for ½ cup Smart Balance margarine
  • ¾ cup Sour Cream for ¾ cup Coconut Milk & 1 tablespoon Lemon Juice
  • 1 Egg for 1 Vegan Egg [ 2 TBSP Flour + ½ tsp Vegetable Oil + ½ tsp Baking Powder + 2 TBSP Coconut Milk ]  

Strawberry Kiwi Chia Cheesecake.

Strawberry Kiwi 2

Wow the title’s a mouthful, huh? Well so is this bomb cheesecake, that I know you’ll enjoy.

Out of the ordinary equipment you’ll need for this one.

  • Juicer.
  • Blender.
  • Springform pan

 

Crust:

 

  • 9 Graham Crackers
  • 4 TBSP of melted butter
  • ¼ cup of sugar

 

  1. Preheat your oven to 350 degrees.
  2. Place your graham crackers in a ziploc bag and massage them into a fine consistency.
  3. Add the pulverised crumbs to a mixing bowl with the quarter cup of sugar and mix. Then add your melted butter and whisk until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan and press into a firm crust.

 

Filling:

  • 2 8oz containers of cream cheese or tofutti.
  • 1 cup of strawberry juice (this is where the juicer comes in handy)
  • 4 eggs
  • ¼ tsp of salt
  • 1 cup of sugar
  • 5 TBSP of Chia seeds
  • 2-3 drops of red food dye (for color)

 

  1. In a mixing bowl, food processor, or blender, mix the cream cheese, strawberry juice, and eggs on low until soft.
  2. If in a blender or food processor, incorporate the rest of the ingredients on low. The dye is optional.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.

 

Topping:

  • 4-5 Kiwis
  • Lime zest (optional)
Strawberry Kiwi 1

Mine looked like this. Pretty, eh? Apologies for the image quality. Who woulda thought that fluorescent kitchen lights aren’t great for taking pictures.

  1. Cut the ends and sides from the Kiwis and line them around the top.
  2. Add lime zest for added style points.

 

Chocolate Cheesecake.

chocolate cheesecake

Crust:

  • 9 Graham Crackers
  • 6 TBSP of butter
  • ¼ cup of sugar
  • 1 TBSP of cocoa powder
  1. Preheat your oven to 350 degrees.
  2. Place your graham crackers in a ziploc bag and massage them into dust. 
  3. Add the pulverised crumbs to a mixing bowl with the sugar and cocoa. Mix thoroughly.  
  4. Add melted butter and mix until you achieve a crumbly texture. It should ball up when whisked.
  5. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.

Filling:

  • 2 8oz containers of cream cheese or tofutti
  • 1 cup of dark chocolate syrup. 
  • 4 eggs
  • 1 cup of sugar
  • 1 TBSP vanilla extract
  • 1/2 cup of 2% milk
  • 1 TBSP of flour.
  • 1 TBSP of espresso powder (optional)
  1. In a mixing bowl, food processor, or blender, mix the cream cheese, milk, syrup, and extract on low. Then a second time adding in the eggs.
  2. Add the dry ingredients and incorporate fully on low settings.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.

Ginger Lemon Cheesecake

Back at it again with more lemons and more (not cheese) cheesecakes. It’s lit.

lemon ginger 2

Crust:

  • 9 Graham Crackers
  • 4 TBSP of Smart Balance vegan butter (melted)
  • ¼ cup of sugar
  • Pinch of cinnamon for the adventurous.

 

  1. Preheat your oven to 350 degrees.
  2. Place your graham crackers in a ziploc bag and massage them into dust. Continue abusing them until they reach a uniform fine crumb texture.
  3. Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar & cinnamon if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.

 

Filling:

  • 2 8oz containers of Tofutti cream cheese.
  • 1 cup of Ginger Simple Syrup (recipe here)
  • 4 tsp of lemon juice
  • ¼ tsp of salt
  • 1 TBSP of extra firm tofu

 

  1. In a mixing bowl, food processor, or blender, mix the cream cheese and lavender simple syrup until it’s soft.
  2. If in a blender or food processor, incorporate the rest of the ingredients on low. (I’M DEAD FUCKING SERIOUS ABOUT THE LOW PART) If in a mixing bowl add the lemon juice and salt, on low, crush the tofu and add it last making sure that it’s completely incorporated.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.

 

Topping: (Btw this is the really sexy part, so, y’know, brace yourself)

  • 2 Lemons
  • 3 teaspoons of lemon juice
  • 1 cup of sugar
  • ¾ cup of sugar

 

  1. Combine sugar and water in saucepan over medium and whisk to dissolve all sugar.
  2. Add lemon juice and wait for mixture to simmer.
  3. Cut your lemons into thin slices and place in the pan for 10-15 minutes, flipping over halfway.
  4. Pull lemon slices when translucent and let dry momentarily. Garnish on cheesecake and place it into the fridge to rest.

Vegan Lavender Lemon Cheesecake

Lavender 1

Crust:

  • 9 Graham Crackers
  • 4 TBSP of Smart Balance vegan butter (melted)
  • ¼ cup of sugar

 

  1. Preheat your oven to 350 degrees. Just do it.
  2. Place your graham crackers in a ziploc bag and beat the hell out of them for what they did. Continue abusing them until they reach a uniform fine crumb texture.
  3. Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.

 

Filling:

  • 2 8oz containers of Tofutti cream cheese.
  • 1 cup of Lavender Simple Syrup (recipe here)
  • 4 tsp of lemon juice
  • ¼ tsp of salt
  • 1 TBSP of extra firm tofu

 

  1. In a mixing bowl, food processor, or blender, mix the cream cheese and lavender simple syrup until it’s soft.
  2. If in a blender or food processor, incorporate the rest of the ingredients on low. If in a mixing bowl add the lemon juice and salt, on low, crush the tofu and add it last making sure that it’s completely incorporated.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.

 

Topping:

  • ½ cup lavender simple syrup
  • ½ cup lemon juice
  • ½ cup sugar
  • 1 ½ TBSP of cornstarch
  1. Mix all ingredients together in a saucepan on medium heat until the mixture boils. Let boil for 1 minute and remove from heat.
  2. Pour atop the cheesecake after it has been pulled from the oven, but before refrigeration.
  3. Garnish with lemon zest before serving.

Lavender 2.jpg

Maple Walnut Cheesecake

Maple Walnut 2

Things you’ll need besides regular kitchen appliances:

 

  • Blender, food processor, or electric mixer.
  • Springform pan.

 

The Crust:

  • Nine (9) Graham Crackers
  • Four (4) TBSP of melted butter
  • Optional One quarter (¼) cup of maple or granulated sugar

 

  1. Preheat your oven to 350 degrees. Just do it.
  2. Place your graham crackers in a ziploc bag and beat the hell out of them for what they did. Continue abusing them until they reach a uniform fine crumb texture.
  3. Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.

 

The Filling:

  • Twenty four (24) oz of softened cream cheese (not that whipped garbage either)
  • Four (4) eggs
  • One (1) cup of REAL maple syrup (I prefer dark VT grade-A dark.)  

 

  1. In a mixing bowl, food processor, or blender, mix the cream cheese until it’s soft.
  2. If in a blender or food processor, incorporate the maple syrup and the eggs at once and mix until smooth.
  3. If in a mixing bowl, add the maple syrup first and the eggs one at a time on low until the filling is smooth and uniform.
  4. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  5. Allow the cheesecake to cool at room temperature, then refrigerate for four (4) hours.  
  6. Pop it out of your springform pan. Do not cut it while it’s on the bottom of the pan you animal. That’s how you ruin it.

 

Topping:

  • Walnuts
  • More of that sweet, sweet syrup — 4oz

 

  1. Chop your walnuts into respectable pieces. And artistically top the cheesecake with them after refrigeration.
  2. Drizzle the syrup over the top and dazzle your friends with some dope cheesecake. And, obviously share this thing.

Maple Walnut 1

Vegan Strawberry Cheesecake

Strawberry Cheese 1

(Besides ordinary kitchen equipment) You’ll need:

 

  • A food processor, blender, or electric mixer
  • A hand juicer
  • A springform pan

 

The Crust:

  • Nine (9) Graham crackers
  • Four (4) TBSP of softened Earth Balance vegan “butter”

 

  1. Pre-heat the oven to 350 degrees F. (Yeah I realize this isn’t part of the crust, BUT IT MUST BE DONE)
  2. In a ziplock bag, beat the everliving shit out of the graham crackers until they are a fine crumb texture.
  3. Pour the crumbs into a mixing bowl with the vegan butter and combine until it reaches a uniform crumble texture.
  4. Spray the springform pan lightly with canola-based pan spray to prevent sticking. Lay the crumble into the pan pressing down on the bottom and building the crust up on the sides about half an inch or more.

 

Filling:

  • Two (2) containers of Tofutti-brand vegan cream cheese
  • Four (4) tsp of fresh-squeezed lemon juice
  • One (1) TBSP of extra-firm tofu
  • Two thirds (⅔) cup of sugar
  • One fourth (¼) tsp of salt
  • One fourth (¼) cup of water

 

  1. Add the two containers of cream cheese to a blender and soften them up (whip that ish into non-shape.
  2. Add everything else and blend once again, making sure that the extra-firm tofu is completely incorporated.
  3. Pour the filling into the graham cracker crust and smooth out with a rubber spatula.
  4. Bake for 45 minutes. The cake should still be a little jiggly when you pull it out.

 

Topping:

  • Two (2) cups of strawberries
  • One half (½) cup of water
  • One half (½) cup of sugar
  • Two (2) TBSP of cornstarch

 

  1. Add the water and just 1 cup of strawberries to the blender and combine.
  2. Add the sugar, cornstarch, and the mixture to a saucepan stirring over high heat. Pull from heat after the mixture darkens in color and has boiled for 1 minute
  3. When the cheesecake is out of the oven let it cool down for half an hour and pour the topping (which should not be boiling anymore) on top.
  4. Put in the fridge for four (4) hours.
  5. Slice the remaining strawberries and layer on top.
  6. Enjoy.

Strawberry Cheese 2

Betty Crocker ain’t got shit on me.