Mocha Banana Buckwheat Granola | gluten free | vegan

Mornings are hard. Let’s all acknowledge that and move on because I have found the solution: make a breakfast that you can’t wait to leap out of bed to eat! Cue my latest, and greatest, granola recipe: Mocha Banana Buckwheat Granola! Get those bowls and spoons ready folks!Mocha Banana Buckwheat Granola | Gluten Free | Vegan | Thoroughly Nourished LifeI got very excited in a health food store the other day. I’m sad to report that this happens quite often, and not just in health food stores. The abundance of awesome new ingredients to try in a different grocery store has me busting into rhyme, and the taste of the first sweet summer peaches can induce worrisome dancing. If you’ve been around me and food, you have seen some manifestation of the excitement that comes from me finding something tasty or new. Anyway, what had me excited this particular afternoon was the discovery of buckwheat flakes! As in, buckwheat kernels that have been rolled into wholesome oat-like flakes, but not oats! As soon as I had a box in my hot little hands I just knew that I wanted them to feature in a new granola recipe.Mocha Banana Buckwheat Granola | Gluten Free | Vegan | Thoroughly Nourished LifeThis gluten free, vegan granola recipe is an absolute winner and probably my best granola recipe ever. Ever. Just look at those clumps! I love chunky, clumpy granola and this recipe is perfection! It starts with a base of super gluten free grains. The aforementioned buckwheat flakes, which behave like oats in this recipe and provide a super stable base to build on, are joined by buckwheat groats (for super crunch), and raw quinoa. So much the crunch.Mocha Banana Buckwheat Granola | Gluten Free | Vegan | Thoroughly Nourished LifeTo these grains of goodness (actually, both buckwheat and quinoa are seeds) we add walnuts, chia seeds, mashed banana, a touch of maple syrup, cocoa powder, and a dash of instant espresso powder because some mornings we need to put the coffee in our breakfast as well. Granola is one of the best things to make for yourself. Not only do you save money but you can customise it to suit your tastebuds. This granola was exactly what my tastebuds wanted. It’s crunchy and interesting, every bite brings something different. There’s crispy bits and the slightly chocolaty binding holding it all together and it’s a not too sweet a start to your morning. I paired mine with tart protein-rich Greek yoghurt and some sweet seasonal blueberries. It’s also great for snacking on, or for dessert with a sneaky square or two of dark chocolate.

Come on folks, take back your mornings and get a great start with my Mocha Banana Buckwheat Granola!Mocha Banana Buckwheat Granola | Gluten Free | Vegan | Thoroughly Nourished Life

Mocha Banana Buckwheat Granola

Gluten free | Vegan | Makes about 5 cups | Store in an airtight container in the fridge for up to two weeks.

Note: If you do not require a gluten free diet, or you can buy certified gluten free oats where you live, you can substitute the buckwheat flakes for 1 cup of rolled oats.

Ingredients

  • 1 cup buckwheat flakes (see note)
  • 1 cup buckwheat groats (kernels)
  • 1/2 cup uncooked quinoa
  • 1 cup walnut halves
  • 2 tablespoons chia seeds
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons cocoa powder
  • 1 large banana, mashed (about 1/2 cup)
  • 2 1/2 tablespoons rice bran oil (or melted coconut oil)
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee powder
  • 1/2 cup banana chips (about 100 grams)

Method

  1. Preheat your oven to 160C (320F) and line a large, rimmed, baking sheet with baking paper.
  2. In a large bowl mix together buckwheat flakes, buckwheat groats, quinoa, walnuts, chia seeds, salt, cinnamon, and cocoa powder until very well mixed.
  3. In a small bowl whisk together mashed banana, oil, maple syrup, vanilla extract and instant coffee powder until very well blended.
  4. Pour wet mixture over dry blend and mix well with a wooden spoon until there are no pockets of dry mixture.
  5. Spread out over the lined baking sheet and press down slightly with the back of the wooden spoon. This will help the clumps to form.
  6. Bake in preheated oven for 30 minutes. Switch the position of the tray halfway through baking time to ensure everything browns evenly.
  7. Remove from oven and allow to cool completely.
  8. Once cooled, break into clumps and mix banana chips through the granola.
  9. Store or serve and enjoy!

Mocha Banana Buckwheat Granola | Gluten Free | Vegan | Thoroughly Nourished Life

If you are looking for more granola inspiration check out these delicious nibbles around the ‘net:

Cherry Ripe Slice | gluten free

Cherry and coconut filling coated in dark chocolate atop a cocoa biscuit base. It’s everything you love about a Cherry Ripe bar in gluten free baked form! Get out a cold glass of milk and put your feet up with a slice of this delight by your side!Cherry Ripe Slice | Gluten Free | Thoroughly Nourished LifeCherry ripes were not one of my favourite chocolate bars as a little kid, but when I got to high school I took a liking to them. There’s something a little naughty sweet about the sweet cherry coconut filling coated in dark chocolate. It’s the perfect chocolate bar for a teenage girl. And it’s actually one of the oldest chocolate bars sold in Australia! There’s your Random Australian Fact for the day. Cherry Ripe Slice | Gluten Free | Thoroughly Nourished LifeThis slice is just like a cherry ripe bar met a biscuit and they became friends. Delicious, delicious friends. These bars start off with a very simple biscuit base that is pressed into a tin and partially baked. Then you chop up pretty pink glace cherries and mix them together with sweet condensed milk, and shredded and dessicated coconut and bake it for a little while until the condensed milk caramelises slightly on top. Once this naked cherry ripe bar (ooh) has cooled the bar is topped with molten semi-sweet chocolate. Just look at those swirls.Cherry Ripe Slice | Gluten Free | Thoroughly Nourished LifeI could not get enough of this slice. I loved the not-so-sweet biscuit topped with the sweet and sticky cherry-coconut filling and the deeply dark chocolate coating. Paired with a cold glass of almond milk this is the afternoon delight I would choose after a long sticky summer run. This would also be the perfect treat for boardgame night. It’s a little more of a grown-up’s treat than a treat for kids given the dark chocolate and it’s just so moreish. Give yourself a treat this weekend and leave the mini chocolate bars for the kids. I know I’ll be sneaking a few slices while I’m scaring little trick-or-treaters!Cherry Ripe Slice | Gluten Free | Thoroughly Nourished Life

Cherry Ripe Slice

Gluten Free | Makes 16 squares

Ingredients

For the base

  • 125 grams butter, softened
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 large egg
  • 30 grams (1/4 cup) cocoa powder
  • 80 grams buckwheat flour
  • 40 grams brown rice flour
  • 40 grams white rice flour

For the filling

  • 200 grams glace cherries
  • 1 cup sweetened condensed milk
  • 1 cup dessicated coconut
  • 1/2 cup shredded coconut

For the topping

  • 150 grams dark chocolate

Method

  1. Preheat your oven to 160C (320F) and line an 8-inch square baking tin with baking paper.
  2. In a large bowl beat together softened butter, caster sugar, and vanilla essence until light and fluffy. Add egg and beat well.
  3. In a small bowl whisk together cocoa powder, buckwheat flour, white rice flour and brown rice flour.
  4. Add flours to wet ingredients and mix until well combined into a sticky dough. Place dough into the lined baking dish and use the back of a spoon to press the mixture into the tin. Ensure it is as level as possible.
  5. Bake base in preheated oven for 10 minutes. Then remove and allow to cool slightly.
  6. Use a small food processor to finely chop glace cherries.
  7. Place cherries, condensed milk, and both coconuts and mix well.
  8. Spread filling over the base evenly.
  9. Bake filling for 20 minutes or until the top is slightly browned.
  10. Remove from oven and allow to cool completely before topping with chocolate.
  11. Chop dark chocolate roughly and place in a microwave safe bowl. Heat in 30 second bursts, stirring well with a metal spoon between microwave bursts until the chocolate is melted and smooth.
  12. Spread melted chocolate over the cooled slice.
  13. Chill until chocolate is completely set and then use a very sharp knife to cut into squares.

Cherry Ripe Slice | Gluten Free | Thoroughly Nourished Life

Salted Caramel Popcorn and White Chocolate Chip Cookies | gluten free

We are nibbling our way around Las Vegas at this very moment, but oh the memories of this cookie are lingering, and I’m planning on a batch as soon as we get home.

Chewy gluten free cookies full of salted caramel popcorn morsels and sweet white chocolate chips. These are a combination of two of my favourite childhood treats!Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished LifeHave you ever had the pleasure of eating Lolly Gobble Bliss Bombs? If you haven’t, I’m sorry, but I do hope you have your own favourite sticky, caramel-coated popcorn treat. Lolly Gobble Bliss Bombs were an 80s favourite, but they’ve never gone out of style.

For these cookies I made my own salted caramel popcorn because it’s super, super easy (that’s dangerous knowledge for our waistlines I know) and then I mixed it into chewy, brown sugary, buttery, cookie dough with some white chocolate chips. The caramel popcorn coating melts slightly as the cookies bake creating pools of sticky salted caramel perfection. Drooling.Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished LifeI sent these home with my Mum and Dad to thank them for being our taxi to and from the airport. A day later I got a photo of the empty container. All gone. Yes, they are that good. And my parents have a sweet tooth. See! It’s genetic! Every butter, caramel-soaked, white chocolate studded fantasy you have is answered in these cookies. And I only got to eat one. One. And my house smelled like these cookies for days. If you aren’t into scented candles or air-spray contraptions, just bake a batch of these. You will drive your neighbours wild. And probably find yourself sneaking to the cookie jar for just one more…Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished LifeBite into this cookie and your teeth first meet chewy cookie dough, then crunchy popcorn pieces, super sweet chocolate chips and, if you are lucky, a little pool of molten caramel. Be generous with these cookies. Share the happiness and gobble up some of this biscuits of bliss! Although, it is totally acceptable to hoard the whole batch for yourself and eat them while hiding in your closet with a good book and a glass of cold milk. I won’t tell anyone.Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished Life

Salted Caramel Popcorn and White Chocolate Chip Cookies

Gluten free | Makes about 18 cookies | Preparation Time: 30 minutes | Cooking Time: 20 minutes | Cookies will keep in an airtight container for up to four days.

Tip: to make these extra quick you can use pre-made caramel popcorn.

Warning: this recipe involves melting sugar. Molten sugar is incredibly hot. BE CAREFUL when handling the caramel and if making this with kids be sure to keep little fingers out of the way. Take it from someone who had third-degree burns from making caramel, okay?

Ingredients

For the salted caramel popcorn

  • 4 cups air-popped popcorn
  • 1 cup caster sugar
  • 50 grams butter
  • 1 teaspoon sea salt

For the cookies

  • 50 grams sorghum flour
  • 50 grams buckwheat flour
  • 40 grams brown rice flour
  • 35 grams white rice flour
  • 1/2 teaspoon baking soda
  • 120 grams butter, softened
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup white chocolate chips

Method

  1. Preheat your oven to 180C (350F) and line two baking trays with baking paper.
  2. First, make the popcorn. Place the air-popped popcorn into a large mixing bowl.
  3. Place sugar in a heavy-bottomed saucepan over medium heat. The sugar will begin to melt in a few minutes. Gently shake the pan to mix the molten sugar around the pot. When it starts turning a deep honey colour remove from the heat and whisk any un-melted sugar until it dissolves.
  4. Add butter and whisk until is incorporated. Add salt. Pour caramel over popcorn and use two wooden spoons to toss and mix the popcorn until it is coated in the caramel mixture. Do not use your hands as the sugar will be incredibly hot. Set popcorn aside to cool while you make the cookie batter.
  5. Weigh sorghum flour, buckwheat flour, brown rice flour, white rice flour, and baking soda into a medium mixing bowl and whisk them until well combined.
  6. In the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat together butter and sugars until light and fluffy, about three minutes.
  7. Add egg and vanilla and beat until well incorporated.
  8. With mixer on low speed add whisked dry ingredients and mix until incorporated.
  9. Using a wooden spoon mix in popcorn and white chocolate chips.
  10. Using your hands form heaped tablespoonfuls of batter into balls and place on prepared baking trays. Leave about 6cm between cookies to allow for spreading. You may need to bake the cookies in two batches depending on the size of your baking sheets.
  11. Bake cookies for 12-15 minutes or until they are spread out and the edges are golden. These cookies will still be incredibly soft when they come out of the oven. This accounts for the chewiness. Allow the cookies to cool completely on the trays before removing and serving or storing.

Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished Life

Pistachio Chai Muffins | Gluten Free

Today we are spending the day with our friends Lynn and Matt in Philadelphia! But I remembered to bake you a few delicious morsels that you could enjoy while Chris and I are off on our grand USA adventure! Today I’m bringing you these tender, spiced muffins studded with creamy pistachios. Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished LifeMy latest career aspiration: become The Muffin Woman. You know, the one who lives on Drury Lane? Okay, I don’t live on Drury Lane, but maybe I can become The Muffin Woman. Or the muffin and cookie woman? Or the muffin, cookie, and way-too-many-quinoa-salads woman? I think I’ll just stick with Moonlighting Food Blogger Woman. Who also happens to make lots of muffins. Because make muffins I do.Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished LifeI baked these beauties one Friday night in anticipation of a sweet, slow breakfast the next morning. The smell of baking spice and brown sugar wafting through the house was so tempting – and I managed to only gobble one of them down when they came out of the oven. The combination of creamy pistachios and hearty spiced chai is delightful and these muffins are definitely better on the second day. The spices settle and become more pronounced when they are cooled down, and the tops become slightly crispy-chewy while the crumb stays moist, fluffy, and soft. The chai taste here comes not from a mix of spices, but directly from the tea bag! You just cut open two chai tea bags and add them directly to the batter – direct flavour delivery!Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished LifeWhile these muffins taste decadent, they are actually secretly healthy! There’s only 1/3 cup of brown sugar and 3 tablespoons of oil in the whole recipe! The secret to great-tasting healthier muffins is to amp up the spice factor, and these Pistachio Chai Muffins deliver! They are also kept moist by a healthy dose of Greek yoghurt in the batter – another healthy muffin making secret. Pistachios are one of my favourite nuts, and these creamy green delights are both mixed into the batter and sprinkled on top. Put the kettle on my friends, pour yourself some chai and make a batch of muffins today!Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished Life

Pistachio Chai Muffins

Makes 12 muffins | Gluten Free | Wrap leftovers tightly in plastic wrap and freeze for up to two months

Ingredients

  • 80 grams sorghum flour
  • 80 grams white rice flour
  • 80 grams brown rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 chai tea bags
  • 1/2 cup milk
  • 1/2 cup Greek (or natural) yoghurt
  • 3 tablespoons rice bran oil
  • 2 teaspoons vanilla essence
  • 1 egg
  • 1/3 cup brown sugar
  • 1/3 cup + 2 tablespoons shelled pistachios

Method

  1. Preheat your oven to 180C (350F) and oil a 12-hole (1/3 cup) muffin tin very thoroughly.
  2. In a large bowl whisk together sorghum flour, white rice flour, brown rice flour, baking powder, baking soda, salt, and the contents of the two tea bags.
  3. In a medium bowl whisk together milk, yoghurt, oil, vanilla essence, egg and brown sugar until very well combined.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Add 1/3 cup of pistachios and mix until distributed.
  5. Divide mixture evenly between holes in pre-oiled muffin tin.
  6. Roughly chop extra two tablespoons pistachios and sprinkle over the top of the uncooked muffins.
  7. Bake for 15-17 minutes or until the tops are golden and spring back when lightly touched.
  8. Remove muffins from the oven and allow them to cool in the tin for 10 minutes. To remove easily run a thin-bladed knife around the baked muffins to loosen them from the tin.
  9. Serve with a cup of chai!

Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished Life

Coffee Cardamom Cake | Gluten Free

Warmly spiced gluten free coffee cake with sweet coffee and butter glaze.This moist cake is perfect when paired with a cup of your favourite brew, and a friend or two to share it with.Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished LifeI made this cake to celebrate my friend Lynn‘s 30th birthday! This week my sweet baking and blogging buddy celebrates her birthday – and you can’t have a birthday without a birthday cake! Lynn and I bonded over our love of baking science, the colour orange, cardamom, anything ending in -oatmeal cookie or beginning in lemon poppyseed. And in two weeks Chris and I get to meet Lynn and her incredible husband Matt for the first time! I’m sure there will be lots of celebrating while we are taking a local’s tour of Philadelphia, but I just had to celebrate my sweet bloggy friend’s birthday with a cake, which probably wouldn’t pack very well!Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished LifeLynn makes no secret of her love of coffee, and we are both massive fans of the sometimes under-used cardamom. This cake has a decent dose of each, and is sweetened only with brown sugar, which contributes moistness and an extra depth to this simple, but celebration-worthy coffee cake. Sometimes coffee cakes can be a little dry, but the brown sugar in this cake, along with the Greek yoghurt keep it nice and moist, and the coffee and butter glaze that tops the cooled cake gives a final touch of moisture and sweet coffee crackle. This gluten free cake is so simple to put together. Just creaming, beating, stirring, baking, and frosting. Simple but perfect. Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished LifeSimple though this cake might be, its simplicity is deceptive. I cut myself a slice to taste the cake before taking the remains to work, but I found myself returning not long after I’d finished that first slice for just ‘one more piece’. If you are a ‘one more sliver’ person who finds herself standing bathed in refrigerator light cutting perfectly straight lines with her fork, then this cake is dangerous to you – and so worth making! Everything about this cake is classic but perfect. Take it with you to a morning tea, or bake it up for your next celebration, this cake is simple sweet heaven.

Happy birthday Lynn! Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished Life

Coffee Cardamom Cake

Gluten Free | Serves 8

Ingredients

  • 1 tablespoon instant coffee
  • 1 tablespoon warm water
  • 80 grams brown rice flour
  • 80 grams buckwheat flour
  • 50 grams white rice flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 125 grams butter, at room temperature
  • 1 teaspoon vanilla extract
  • 150 grams (3/4 cup) brown sugar
  • 2 large eggs
  • 1/2 cup Greek/natural yoghurt

For the frosting

  • 1 tablespoon instant coffee
  • 3 tablespoons milk
  • 1 tablespoons butter, at room temperature
  • 3 cups icing sugar
  • 1/3 cup walnuts

Method

  1. Preheat your oven to 180C (350F) and butter and line an 8-inch (20cm) round cake tin. Set aside until required.
  2. Mix together coffee and warm water and set aside to cool.
  3. In a medium mixing bowl whisk together brown rice flour, buckwheat flour, white rice flour, baking powder, and cardamom.
  4. In the bowl of a standmixer fitted with the paddle attachment (or in a large mixing bowl using a handmixer) beat together butter and brown sugar until pale and fluffy.
  5. Add cooled coffee mixture and vanilla extract and beat in.
  6. Mix in the eggs one at a time, scraping down the sides of the bowl between additions.
  7. Beat in flour in two additions, alternating with the yoghurt.
  8. Pour batter into prepared cake tin and smooth the top. Bake in the pre-heated oven for 40-45 minutes or until a toothpick inserted into the middle comes back clean.
  9. Remove from oven and cool completely before frosting.
  10. To make the frosting dissolve coffee in milk. Place in the bowl of a standmixer fitted with the paddle attachment along with the butter and icing sugar. Beat until smooth.
  11. Frost the top of the cooled cake and top with the walnuts.

Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished Life

Melting Moments | Gluten Free

Sweet, buttery, crumbly gluten free shortbread biscuits sandwiched together with lemon buttercream. These Melting Moments are the perfect tea-time, or anytime, treat!Melting Moments | Gluten Free | Thoroughly Nourished LifeShortbread is magic, don’t you think? It has so few ingredients but they all come together to create something magical. I think it has something to do with the butter, but then I have a Danish mum so butter is pretty much considered its own food group in my family home. Shortbread is a reminder that the simplest things are often the best, and then you have shortbread’s slightly more jazzy cousin: the melting moment. The melting moment takes the buttery love to the next level of awesomeness and celebrates butter with abandon in one tiny little cookie package.Melting Moments | Gluten Free | Thoroughly Nourished LifeMelting Moments are another baked treat that take me back to childhood days baking with Mum or Dad. These little cookies are great for making with kids because they only use a few simple techniques, and kids love rolling the dough into balls and pressing the tops with a fork. And everyone loves sneaking a few tasty bites of dough while they thing no-one is looking (not that this ever happens in my kitchen..ahem…). Melting Moments | Gluten Free | Thoroughly Nourished LifeMelting Moments are wonderful because they are so customisable. I filled mine with a light lemon buttercream this time, but they are just as great sandwiched together with vanilla or raspberry buttercream, or passionfruit curd. One of my aunties makes spectacular passionfruit melting moments that are always a hit at family gatherings.

Shortbread’s ‘short’ texture – crumbly and slightly sandy – comes from the absence of water or watery ingredients such as milk or eggs in the recipe. Without water the proteins present in the flours cannot develop so instead of an elastic cookie dough you get a ‘short’, buttery, crumbly textured biscuit. In a gluten free shortbread this crumbly texture is helped along by the lower levels of protein in many common, naturally gluten free flours such as rice flour and cornflour, which I’ve used in my recipe.

Melting Moments | Gluten Free | Thoroughly Nourished LifeThese biscuits are easy to make, and there’s no waiting for the dough to chill (except maybe on the hottest of summer days) so these bake up quickly from the first whir of your standmixer. Perfect for nibbling alongside your favourite cup of tea or sharing with some friends. I took mine to work and they were gone within an hour! Treat yourself to a buttery, sandy cookie and bake up some melting moments today!Melting Moments | Gluten Free | Thoroughly Nourished Life

Melting Moments

Gluten Free | Makes 15 sandwiched cookies

Ingredients

For the melting moments

  • 80 grams brown rice flour
  • 80 grams sorghum flour
  • 65 grams white rice flour
  • 75 grams cornflour (ensure this is gluten free)
  • 250 grams butter, softened
  • 2 teaspoons vanilla extract
  • 1/2 cup icing sugar (ensure this is gluten free)

For the lemon buttercream

  • 100 grams butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 tablespoon milk
  • 2 cups icing sugar (ensure this is gluten free)

Method

  1. Preheat your oven to 160C (325F) and line two baking sheets with baking paper.
  2. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, and cornflour.
  3. In the bowl of a standmixer fitted with the paddle attachment beat butter, vanilla extract and icing sugar on medium speed until light and fluffy, about 3 minutes.
  4. Turn mixer speed to to low and beat in whisked flour mixture until well combined.
  5. Lightly flour your hands with some cornflour and roll teaspoons of mixture into balls and place on lined baking sheets about 3cm apart.
  6. Once all of the dough is rolled press down lightly on the top of each ball with a fork.
  7. Bake biscuits for 12-15 minutes, rotating trays halfway through baking time. Once the biscuits are cooked, allow them to cool on the trays for 5 minutes before transferring them to wire racks to cool completely.
  8. While the biscuits are cooling, make the buttercream. Place all ingredients into a standmixer fitted with the paddle attachment and beat on medium speed until light and fluffy.
  9. Sandwich biscuits together with buttercream and serve. Leftovers will keep up to four days in an airtight container in the refrigerator.

Melting Moments | Gluten Free | Thoroughly Nourished Life

Double Chocolate Chip Cookie Cups | Gluten Free

Delectable, double chocolate cookie cups that are easy to make, quick to bake, and delicious to eat. These gluten free cookie cups are a great last-minute chocolate treat!Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeThe unwavering support and belief of your partner no matter what your creative pursuit is a precious thing, but it can get downright frustrating when you are a blogger with a list of ‘must try recipes’ a thousand pages long (not kidding) and you can’t make up your mind what to make next. In fact, you may feel like picking up your favourite cookie sheet and applying it to said partner’s head when he shrugs and says ‘everything you make is good’. That is not an answer that a chocolate-starved mad woman wants to hear on a Wednesday night when she needs something to make for dessert with her in-laws on Friday.Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeLuckily Jessica from Sweetest Menu was there to save me, the cookie sheet, and Chris’s head (love you babe). One of the first photos to greet me this morning was Jessica’s post about her delectable and charming Chocolate M&M Cookie Cups. I just knew these chewy chocolate cookie treats were the perfect sweet treat to take with us to Chris’s parents.

These delightful cookies mix up like any basic cookie recipe, but instead of waiting for them to chill so that you don’t get molten cookie disaster (this happens to me all the time because I am super impatient, not that you’ve noticed that by now…), you bake them in a well-greased muffin tin. This ensures that each cookie has that thickness that is so desirable. Cooking these cookies in a muffin tin also ensure crispy edges on every cookie. Crispy edges + thickness + soft, pillowy, chocolate-filled centre = cookie monster win.Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeI cannot wait to make these cookie cups again, and I can only imagine all the other incarnations these cups might take. If you are new to gluten free baking, these are a great place to start, and this is a wonderful recipe to make with kids (they nestle perfectly inside little lunchboxes). If you’re making these for a special occasion dessert you might want to pile them up with a little ice cream too…just a suggestion….Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished Life

Double Chocolate Chip Cookie Cups

Gluten Free | Makes 12 cookie cups | Store leftovers in an airtight container at room temperature for up to four days

Ingredients

  • 50 grams buckwheat flour
  • 50 grams sorghum flour
  • 40 grams white rice flour
  • 50 grams (1/2 cup) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cornflour
  • 115 grams butter, softened
  • 100 grams (1/2 cup) brown sugar
  • 70 grams (1/3 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1-2 tablespoons milk
  • 1/2 cup white chocolate chips (plus extra for decorating)

Method

  1. Preheat your oven to 180C (350F) and grease a 12-hole muffin tin very thoroughly.
  2. In a medium bowl whisk together the buckwheat flour, sorghum flour, white rice flour, cocoa powder, baking soda and cornflour. Set aside until required.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter, caster sugar, brown sugar and vanilla on a medium-high speed until light and fluffy. About 3 minutes.
  4. Add egg and beat until incorporated. Scrape down the sides of the bowl to ensure thorough mixing.
  5. Reduce mixer speed to low and add whisked dry ingredients. Beat until the batter starts to form a sturdy dough. Add 1-2 tablespoons of milk to help everything come together into a thick, cookie dough consistency.
  6. Switch to a wooden spoon and mix in the white chocolate chips.
  7. Divide dough between holes in muffin tin.
  8. Bake for 12-15 minutes. The edges should look puffed and the middles will have sunken a little. Decorate with extra white chocolate chips while still warm from the oven. Allow cookies to cool completely in the tin.
  9. Remove from tin when cool and devour!

Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished Life

Healthy Carrot Cake Muffins | Gluten Free

Carrot cake lovers rejoice! Now you can eat your favourite sweet treat for breakfast in a healthy, gluten free form. Grab those carrots and let’s get baking!Healthy Carrot Cake Muffins | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comCarrot cake is high on my list of favourite cakes. It’s right up there with coffee and walnut (my absolute favourite), funfetti, and orange and poppy seed. But, alas, I cannot eat cake for breakfast anymore and so, these muffins came into existence. I wanted the classic flavour of carrot cake but packed into a portable, and healthy, breakfast item. When it comes to carrot cake there are a few points of importance that must be achieved:

  • Moist crumb
  • Spiced with cinnamon, ginger, and nutmeg
  • Sweet, but not too sweet
  • Studded with tasty bits and pieces

These four important points provided my guide posts for the perfect healthier version of carrot cake in muffin form.Healthy Carrot Cake Muffins | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comA moist crumb isn’t always easy to achieve when you are trying to create a healthier version of a baked good, but we have four ingredients working to ensure our healthy muffins aren’t hockey pucks: apple puree, oil, Greek yoghurt, and a touch of brown sugar. These four ingredients work together to weave a magically moist but still healthy muffin. Moist crumb: check!

My healthier muffin is spiced with my favourite warm and welcoming spices: cinnamon, ginger, and nutmeg. These are the holy trinity for carrot cakes in my opinion, and each brings a little something special without overpowering the others.Healthy Carrot Cake Muffins | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comKeeping baked goods healthy but still tasty requires smart use of sweeteners and natural sugars to back them up. These muffins are still sweetened lightly with some brown sugar and maple syrup, and the apple puree provides a background of natural sweetness too. I don’t like my breakfast baked goods too sweet, so these are lightly sweetened. If you want a special treat, serve them warm and spread them with honey for extra sweetness. Or perhaps a little cream cheese for that true carrot cake touch.

Healthy Carrot Cake Muffins | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

Now, I understand that the inclusion of, and variety of nuts included, in a carrot cake is a controversial issue (or is that just my circle of friends?). Are you a walnut person? A pecan person? A no-nut person? There is room for all in this healthy carrot cake muffin recipe. If you like pecans, simply substitute them for the walnuts. If you don’t do nuts in your perfect carrot cake, then leave them out. Simples. Similarly the issue of dried fruit. My Mama is not a fan of the sultana, and it is not welcome in her baked goods. Because I filled her freezer with these muffins so that she has quick, healthy snacks when she gets back from holidays, I left out the sultanas. But I would totally add them in if I was making them for myself…

I made these on a Sunday morning before heading out for a big walk under a cloudy grey sky. When I returned they made the perfect morning snack with a big cup of sweet tea. They are fluffy and light. No dense, dry, or gluey gluten free muffins here. These rise up tall and proud and beckon you back for ‘just one more’ every time you think you’ve eaten your fill. I hope there are some left by the time Mum and Dad come home…Healthy Carrot Cake Muffins | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

Healthy Carrot Cake Muffins

Gluten Free | Makes approximately 20 muffins | Best eaten on the day of making. Freeze leftovers well-wrapped in plastic wrap for up to two months

Note: If you do not need these to be gluten free you can replace the first four ingredients with 250 grams plain flour.

Ingredients

  • 60 grams brown rice flour
  • 60 grams white rice flour
  • 50 grams buckwheat flour
  • 80 grams sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup brown sugar
  • 2 tablespoons maple syrup
  • 1/2 cup apple puree
  • 3 tablespoons rice bran oil (or other flavourless vegetable oil)
  • 1/4 cup Greek/natural yoghurt
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated carrot (2 medium carrots)
  • 3/4 cup walnuts, chopped, reserve 2 tablespoons for topping muffins if desired.

Method

  1. Preheat your oven to 200C (400F) and spray 2 x 12 hole muffin tins with cooking spray. Make sure you coat them very well to prevent sticking.
  2. In a large bowl whisk together brown rice flour, white rice flour, buckwheat flour, sorghum flour, baking soda, salt, and spices.
  3. In a medium size bowl whisk together brown sugar, maple syrup, apple puree, rice brain oil, yoghurt and eggs.
  4. Whisk wet ingredients into dry ingredients until just combined.
  5. Add carrots and walnuts to the batter and stir until distributed.
  6. Divide batter between muffin cups. Fill to about 3/4 of the way. This will ensure nice tall muffins.
  7. Baked for 15-20 minutes, rotating trays halfway through cooking time. Bake until tops are slightly golden and bounce back when lightly touched.
  8. Remove from oven and cool for 5 minutes in the tin before removing and cooling to room temperature.

Someone else wanted in on the carrot cake muffin action too!Toby Carrot Cake Muffins

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free

Buttery gluten free cupcakes filled with sweet-tart passionfruit curd and topped with creamy white chocolate frosting. My passionfruit curd cupcakes with white chocolate frosting bring a ray of sunshine to any day that needs just a little sweet treat.Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeI am crazy about cupcakes, just in case you couldn’t tell. In a world of hearty soups and grain-filled salads, they are the perfect (couple of) bite-size treat. And the cake : frosting ratio is far more favourable for a frosting fiend like me. A few weeks ago at the markets I spotted some beautiful winter passionfruit and I needed, needed I tell you, to do something more with them than just drizzle their sunshine-coloured innards over some thick Greek yoghurt for breakfast. Cupcakes were the perfect solution.Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeI whipped up a batch of buttery, gluten free cupcakes, hollowed out the insides and then got to work making passionfruit curd. If you are apprehensive about making fruit curd, or have had a bad experience in the past, don’t worry. This curd is super easy to make. In fact, this was the first time I had ever made fruit curd so I was scared too! But this technique is easy to master, and once you do, the world of fruit curds is open to you! The three things that are important to remember when making curd are:

  1. have everything in place and measured before you start
  2. keep stirring, stirring, stirring
  3. pay attention to thickness and remove it from the heat when it resembles a thick custard

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeWhen the curd was cooled it was oh so perfectly sweet but tart and smooth and buttery, and nestled eagerly inside the cupcake hollows. To conceal this tart buttery treat I whipped up a batch of easy white chocolate buttercream and finished the cupcake with swirls of frosting. Chris and I both love this buttercream, and there may have been some post-frosting bowl licking done…Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeSitting on their platter these cupcakes look very unassuming, but once you bite into a tiny treat you are rewarded with the surprise of passionfruit curd paired with the sweet white chocolate buttercream. I took these to work on Monday and they were by far the most popular flavour on display that day – and until I told someone they were gluten free, no one could tell!

Whipping up my favourite treats in gluten free form is one of the best results any kitchen experiment could have. So enjoy some experimenting in your kitchen! Get to making some gluten free passionfruit curd cupcakes with white chocolate buttercream for your nearest and dearest. Let me know if you do! Just tag your creations #nourishedlifecupcakes or @achatwin and let me know how your kitchen experiments are going! Remember, the sweetest part of making cupcakes is sharing with the ones you love!Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream

Note: make the curd first so that it has time to cool while you bake the cupcakes. This recipe will make extra passionfruit curd, which will keep in a well-sealed jar or container in the fridge for up to a week. It is rather enjoyable spread on toast, or swirled into yoghurt as a healthy dessert!

Gluten Free | Makes 15 cupcakes

Ingredients

For the passionfruit curd

  • 1/3 cup passionfruit pulp
  • 75 grams caster sugar
  • 60 grams butter, softened
  • 2 egg yolks

For the cupcakes

  • 70 grams brown rice flour
  • 60 grams sorghum flour
  • 50 grams white rice flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 80 grams butter, softened
  • 150 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup plain Greek/natural yoghurt

For the frosting

  • 100 grams white chocolate, melted and cooled
  • 125 grams softened butter
  • 3 1/2 cups icing sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk

Method

  1. Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.
  2. Make the curd first. Whisk together all ingredients in a small, heavy-based sauce pan. Set over low heat, and cook while constantly stirring, for about 10-15 minutes or until the mixture starts to thicken. The curd will resemble a thick custard at this point. Remove immediately from the heat and pour into a clean jar or container. Refrigerate for an hour, or until cooled and set.
  3. Now, to make the cupcakes. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt.
  4. In the bowl of standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
  5. Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
  6. Add vanilla extract and beat in.
  7. Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
  8. Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.
  9. Bake for 15-20 minutes or until the tops spring back when lightly touched.
  10. Remove cupcakes from the oven and allow to cool before decorating and frosting.
  11. Once cupcakes are cooled use the small end of a piping tip or a very sharp knife to cut a small (~1cm diameter and 1cm deep) cone from the top of the cupcakes. Spoon about a ½ teaspoon passionfruit into each cupcake.
  12. To make the frosting place the butter in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until light in colour and creamy, about 2 minutes.
  13. Add melted and cooled white chocolate, icing sugar, vanilla extract, and milk and beat until light and fluffy, about 3 minutes.
  14. Fit a piping bag with your choice of decorating tip, spoon frosting into bag and frost the top of the cupcakes.

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Apple, Pear and Almond Crumble | Gluten Free

Long winter evenings call for cosy desserts. Grab a bowl of my gluten free Apple, Pear and Almond Crumble and snuggle up somewhere comfy for the long night ahead. Winter is here, and the forecast is sweet. Apple, Pear, and Almond Crumble | Gluten Free | Thoroughly Nourished LifeI love fruit crumbles, especially in winter. Seasonal fruit roasted in its own juices and a touch of spice until the pieces melt into sweetness, and on top a crispy-edged, biscuit-like topping featuring crunchy roasted almonds and warming almond meal. I love the double almond flavour hit in this crumble topping!

Almonds have secret super powers too that boost the healthy aspect of this crumble! Almonds are super healthy for your heart, with high levels of monounsaturated fats (the good kind of fat), and very high levels of Vitamin E. Vitamin E is important for protecting your heart and blood vessels, and improves skin quality. I love eating almonds as an easy snack, or using them as a topping on my favourite salads. Apple, Pear, and Almond Crumble | Gluten Free | Thoroughly Nourished LifeThis crumble starts with a base of pears and apples mixed with cinnamon, cardamom, a hint of vanilla and a touch of brown sugar. You tumble the spiced fruit into a baking dish and then whip up the crumble topping. I used quinoa flakes, almond meal, brown sugar, and more cinnamon and cardamom. Quinoa flakes replace the traditional oats to ensure this crumble is entirely gluten free, but all the other classic elements are here: brown sugar, spice, and a touch of butter. This is the simplest crumble topping, but it bakes up into an almost cookie-like crust atop the bubbling, sweet spiced fruit. Mmmm. Crispy cookie crumble…..Apple, Pear, and Almond Crumble | Gluten Free | Thoroughly Nourished LifeCrumbles are the cosiest of winter desserts, and this one is healthy enough to pass for breakfast too. For dessert I topped it with vanilla ice cream which melted down amongst the stewed fruit and mingled with the thickened spiced fruit juices. For breakfast the next morning I topped leftovers with a generous dollop of thick Greek yoghurt. It was enough to fuel me through a day of shopping for a microwave, towels, and frying pans for the new house. Shopping is much more pleasant when you have a belly full of Apple, Pear and Almond Crumble.

There is really nothing complicated about making a crumble, and they are perfect for a family dinner dessert, or even a dinner party. Everyone loves a warm bowl of apple crumble topped with a spoon of cool creamy vanilla ice cream. If you are searching for a cosy winter treat for your family, you can’t go wrong with warm fruit and crispy cookie topping. This Apple, Pear and Almond Crumble ticks all of my boxes for winter dessert: easy to make, filled with spice, hearty, and soul-warming. Trust me, this crumble is sure to become a family favourite in your house too. Apple, Pear, and Almond Crumble | Gluten Free | Thoroughly Nourished Life

Apple, Pear, and Almond Crumble

Gluten Free | Serves 6-8 | Leftovers keep up to two days in the refrigerator, covered tightly with plastic wrap

Ingredients

For the fruit

  • 2 large pears
  • 3 large apples
  • 2 tablespoons brown sugar
  • 1 tablespoon cornflour (ensure this is gluten free)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1 teaspoon vanilla
  • Juice of 1 lemon

For the crumble topping

  • 1 cup quinoa flakes
  • 1/3 cup brown sugar
  • 1/2 cup almond meal
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 cup butter (60 grams), melted
  • 1 egg
  • 1/2 cup almonds, chopped

Method

  1. Preheat your oven to 180C (350F) and get an 8 x 6 (around 8 cup) casserole or baking dish ready.
  2. Core and chop fruit into a large dice. I kept the skin on mine for extra fibre and flavour.
  3. Place fruit into a large saucepan along with brown sugar, cornflour, cinnamon and cardamom. Stir to ensure the fruit is coated in the cornflour mixture.
  4. Add vanilla and lemon juice and place over a low heat. Stir constantly until the sugar is melted and the juices have thickened slightly.
  5. Tumble fruit mixture and all the juices into the prepared casserole dish and allow to cool while you prepare the crumble topping.
  6. Whisk together quinoa flakes, almond meal, salt, cinnamon and cardamom. Stir in melted butter and egg until the crumble comes together.
  7. Crumble topping over fruit and then top with chopped almonds.
  8. Bake for 40-50 minutes or until the topping is golden and the fruit feels soft when probed with a metal skewer.
  9. Remove crumble from the oven, allow to stand for 10 minutes and then serve topped with ice cream or Greek yoghurt, if desired.

Apple, Pear, and Almond Crumble | Gluten Free | Thoroughly Nourished LifeThis post was inspired by my new-found friends at Nuts.com . We were  talking about how much we love almonds, and how they can help to boost your health – Nuts.com even has a “health benefits of almonds project” on right now! We want everyone to be as excited about almonds as we are! As you can tell, I am nuts for almonds, and Nuts.com have a great range of almonds and almond products (I’m especially looking forward to some of their dark chocolate coated almonds for a quick dessert option). Please note: I was not compensated for this post by Nuts.com at all. I am merely speaking about my love of almonds and sharing my discovery of this new website with all of you!