Chocolate Layer Cake with Peanut Butter Frosting | gluten free

A slice of moist gluten free double-layer devil’s food chocolate cake with peanut butter frosting is hard to resist. So get ready to dig in! Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished LifeThis year for Halloween instead of making spooky-themed treats (which I love by the way) I wanted to share with your desserts and treats influenced by my favourite childhood sweets. Hence: honeycomb, cherry ripe, and caramel popcorn. Now for the ultimate in all decadences, and a dessert influenced by our collective obsession: chocolate and peanut butter.Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished LifeThis cake is based on a recipe that I have made many, many, many times in it’s gluten-ful incarnation. I was a little apprehensive in adapting it because, let’s be honest, sometimes things are lost in the translation from gluten-ful to gluten free. I weighed, creamed, mixed, poured, and then waiting. When the cake was cooked and cooled I levelled the tops and taste tested the scraps of cake. Perfection. Just the same bouncy, tender, moist crumb. The same cocoa intensity. Exactly as I had remembered, now friendly for us gluten free folks. We can have our cake and eat it too!

As with any cake making expedition, here are my top tips:

  • Make sure your butter is softened.
  • Bring your eggs to room temperature because they will whip better this way and give your cake the right light, airy texture.
  • Whisk your dry ingredients together (or sift them) very well to ensure no lumps and to make sure your leavening ingredient (in this case baking soda) is evenly distributed.
  • Lick the spoon. Obvi.

Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished LifeTwo perfect layers of devil’s food cake are sandwiched together here with salty-sweet peanut butter frosting. Oh my Reeses. I could eat a bowl of this frosting all by itself. Who am I kidding. I probably have eaten a bowl of this frosting by itself once or twice in my baking life. I use chunky (or super chunky when I can find it) peanut butter in this frosting because I love the texture the chunks of peanut adds to the smooth, buttery frosting. You could use smooth but you do it at your own risk. Team Chunky all the way.
Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished LifeThis cake is nothing but simple, classic, perfection layered together. This gluten free devil’s food cake is moist, tender, and deeply chocolaty. A classic chocolate cake that is perfect for birthday, Halloween, and every cake requiring celebration in between. This is a gluten free layer cake that you can be proud of, and that I want you to have fun with. Not interested in peanut butter frosting? Firstly, who are you? Secondly, try a classic chocolate frosting, or a white chocolate frosting, or contrast the chocolate with a smooth vanilla buttercream. Take this gluten free cake and make it your own!Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished Life

Chocolate Layer Cake with Peanut Butter Frosting

Gluten free | Serves 12

Ingredients

  • 3/4 cup cocoa
  • 3/4 cup Greek yoghurt
  • 3/4 cup warm water
  • 120 grams buckwheat flour
  • 100 grams white rice flour
  • 100 grams brown rice flour
  • 100 grams sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 300 grams butter, softened
  • 2 cups (400 grams) caster sugar
  • 4 large eggs
  • 1 tablespoon vanilla

For the frosting

  • 150 grams butter, softened
  • 1/2 cup chunky peanut butter
  • 2 teaspoons vanilla essence
  • 2 tablespoons milk
  • 500 grams icing sugar (gluten free)
  • Shaved chocolate for decorating (optional)

Method

  1. Preheat your oven to 180C (350F) and butter and line two round 8-inch cake tins with baking powder. Set aside until required.
  2. In a medium bowl whisk together cocoa, warm water and Greek yoghurt until very smooth.
  3. In another medium mixing bowl whisk together buckwheat flour, white rice flour, brown rice flour, sorghum flour, baking soda, and salt.
  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 caster sugar until light and fluffy, about three minutes.
  5. Add eggs one at a time and beat until well incorporated. Scrape down the sides of the bowl between additions. Mix in vanilla.
  6. Turn your mixer to low speed and mix in flour in two parts alternating with the cocoa mixture. Beat until combined.
  7. Divide batter evenly between pans. Bake for 45-50 minutes or until the tops of the cakes spring back when lightly touched and a wooden skewer inserted into the middle comes out clean.
  8. Remove cakes from the oven and cool completely before frosting.
  9. To make the frosting: beat butter and peanut butter and light and creamy. Add remaining ingredients and beat until light and fluffy, about three minutes.
  10. Trim tops of cakes so that they are flat. Place one layer on your cake plate or stand. Frost with 1/3 of the peanut butter frosting. Place other cake cut side down on top of the bottom layer and then frost the cake with remaining frosting. Sprinkle with shaved chocolate if using.
  11. Serve. If not serving refrigerate until required. Take out of the fridge 30 minutes before serving.

Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished Life

Spicy Peanut Zucchini Noodle Stuffed Roasted Capsicums | gluten free | vegan

You need to make these tonight. Spicy peanut sauce coats zucchini noodles stuffed inside sweet roasted capsicums for a vegan, gluten free dinner that tastes sinful, but is secretly healthy – and super easy!Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeI love peanut sauce dishes. You can just put another notch in the ‘Things Amy loves that contain Peanuts’ list that I’m sure everyone is keeping. Basically the list reads: everything. If there is a way to add peanut butter to a dish I will find it. This dish is no exception. The peanut sauce that coats the zucchini noodles is everything a peanut sauce should be: deeply peanutty with a hint of sweetness, a dash of astringency, and a good dose of spice. I have so many memories of a peanut satay sauce that my sister and I were both in love with during high school. I don’t think either Mum or Dad were particularly fond of it, but they let us ride out our teenage cravings. Plus, they were getting dinner cooked for them, so I guess that was a win on their behalf 😉Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeFast forward to today and I’d much rather create my own sauces than get them from a bottle – it’s all about customisation, and avoiding any unnecessary additives, right? And making your own spicy peanut sauce is easier than getting the ‘safety plastic’ off a shop bought bottle. Anyone else unable to get that stuff off? Just me? Moving on.

These roasted capsicums are fancy enough to serve to company, but easy enough for everyday, and while the peanut sauce is decadent, they are actually quite healthy! Rather than using noodles I made zucchini ‘noodles’ and coated them in the peanut butter sauce then stuffed them inside the roasted capsicums. Result: delicious and healthy.Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeThe spicy, savoury peanut sauce coated noodles are a great contrast to the sweet roasted capsicums. And the capsicums act as perfect containment for every single drip of peanut sauce. You can’t let that deliciousness escape!Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeThis dish comes together in six simple steps:

  1. Cut capsicums in half and remove seeds.
  2. Bake.
  3. Prepare noodles and sauce and mix.
  4. Stuff capsicums.
  5. Bake again.
  6. Serve.

Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeFor those six simple steps you are rewarded with layers of flavour in every single bite. To take this to the next level I couldn’t help but garnish it with extra salted peanuts and some chopped spring onions for a little extra crunch. Every bite is a mouthful of molten sweet roasted capsicum, spicy peanut sauce soaked zucchini noodles, crispy spring onions and salty-crunchy peanuts. It’s everything a Wednesday night needs without being so heavy you want to hibernate for the rest of the week. Bonus: your kitchen will smell like the best Asian restaurant in town as these flavours mingle in the oven.Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished Life

Spicy Peanut Zucchini Noodle Stuffed Roasted Capsicums

Gluten free | Vegan | Serves 2 as a main or 4 as a light meal or appetiser | Preparation time: 20 minutes | Cooking time: 40 minutes

Ingredients

  • 2 medium size red capsicums (bell peppers)
  • 1 large zucchini (or 2 medium)
  • 1 clove of garlic
  • 2 1/2 tablespoons crunchy peanut butter
  • 1 lime, juiced
  • 1 tablespoon soy sauce (ensure this is gluten free)
  • 2 teaspoons brown sugar
  • 1 teaspoon fresh grated ginger
  • Sprinkle of chili flakes (optional)
  • 1/3 cup roasted salted peanuts
  • 1 spring onion, thinly sliced

Method

  1. Preheat your oven to 180C (350F).
  2. Cut your capsicums in half and remove the core and seeds. I like to leave the little green tops because I think they look cute.
  3. Place capsicum halves cut side down in an ovenproof baking dish. Mine was about 6 x 8 inches.
  4. Bake capsicums for 20 minutes and then remove from the oven.
  5. While the capsicums are baking, prepare your filling.
  6. Using a vegetable spiraliser or a julienne peeler create long thin ‘noodles’ from your zucchini.
  7. Crush garlic into a medium mixing bowl and whisk together with peanut butter, lime juice, brown sugar, grated ginger, and chili flakes.
  8. Toss zucchini ‘noodles’ with peanut sauce gently but thoroughly until they are coated in the mixture.
  9. Pile zucchini into capsicum halves. Spoon any extra sauce over the noodles.
  10. Bake for a further 20 minutes or until the tops of the noodles are golden.
  11. Remove capsicums from oven. Toss together salted peanuts and spring onions and top the capsicum halves.
  12. Serve with a green salad and enjoy!

Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished Life

Peanut Butter Chocolate Chip Blondies | Gluten Free

Pure peanut butter flavour captured in a chewy, gluten free blondie studded with semi-sweet chocolate chips and peanut butter chips. These easy to bake bars are sure to become a family favourite.Peanut Butter Chocolate Chip Blondies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comLet’s pretend that I’ve had more to eat in the last two days than five rice crackers and three almonds. Having a stomach flu is probably one of the worst things to strike people who love food, and for those of us who love to photograph it, write about it, and share it, when you can’t eat you can’t do what you love, which for me, is fill this little spot right here with all of my latest favourite eats and treats. Whinge over.

Luckily, I made these gorgeous, chewy peanut butter chocolate chip blondies on Saturday night well before my stomach turned rogue.Peanut Butter Chocolate Chip Blondies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comOkay, let’s talk blondie science very quickly. Much like their dark chocolaty sisters a blondies chew-factor (a valuable measure in the blondie ranking system) is determined by a few factors:

  • Flour to batter ratio: A lower flour to batter ratio makes for chewier blondies as most of the blondie body is made up of eggs, sugar, and, here, peanut butter!
  • Leavener use: Both baking powder and baking soda appear in this blondie batter to provide adequate leavening without an increase in acidic ingredients. Here the brown sugar provides the acid needed to make the baking soda work. The baking powder provides a little extra boost to the puffiness, without these brownies becoming cakey. Using both leaveners here also creates crispy edges (hollah to my crispy edge loving people) and a soft, chewy centre.
  • Type of sugar used: Brown sugar is important for boosting the peanut butter flavour of these cookies, and keeps the batter moist. The presence of caster sugar boosts the chew factor as there is less moisture in caster sugar (owing to the absence of molasses in its formula). Using both in combination gives you the best of both blondie worlds: moist and chewy = win.

Peanut Butter Chocolate Chip Blondies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comJust let me take my lab coat off….ahem. Now that we’ve got the science covered, let’s talk about flavour and texture and the yum factor of these blondies.

The scent of these gluten free blondies baking in the oven was enough to have my stomach rumbling in anticipation. Pure peanut butter flavour is enhanced by brown sugar, vanilla essence, and a touch of cinnamon and what pairs better with peanut butter than chocolate!Peanut Butter Chocolate Chip Blondies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comBite into one of these squares and you are met first with absolute brown sugar peanut butter chew quickly accompanied by a morsel of peanut butter chip or semi-sweet chocolate chip. Forget that midnight snack peanut butter cup and reach for one of these instead!Peanut Butter Chocolate Chip Blondies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Peanut Butter Chocolate Chip Blondies

Gluten Free | Makes 24 blondies | Adapted from Dorie Greenspan

Leftovers will keep for three days (if they last that long) in an airtight container at room temperature. Or they can be wrapped well and frozen for up to two months.

Ingredients

  • 50 grams sorghum flour
  • 50 grams brown rice flour
  • 40 grams white rice flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ cup (125 grams) peanut butter (I like chunky myself)
  • 60 grams butter, at room temperature
  • ¾ cup (150 grams) caster sugar
  • ¾ cup (150 grams) brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup peanut butter chips
  • ¾ cup semi-sweet chocolate chips

Method

  1. Preheat oven to 180C (350F) and line a 9-inch (22.5cm) square baking pan with baking paper.
  2. In a small bowl whisk together sorghum flour, brown rice flour, white rice flour, baking powder, baking soda and cinnamon. Set aside until required.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer and a large mixing bowl) beat peanut butter and butter together until smooth, about 2 minutes.
  4. Add caster sugar and brown sugar and beat until well combined, another 2 minutes.
  5. Add eggs one at a time and beat well after each addition.
  6. Beat in vanilla extract.
  7. With mixer on low speed add dry ingredients and beat until just incorporated.
  8. Switch to a wooden spoon and mix in peanut butter chips and chocolate chips until well distributed.
  9. Spoon batter into prepared pan and smooth the top.
  10. Bake for 40-45 minutes or until the tops turn a deep golden brown and a tooth pick inserted into the middle comes out clean.
  11. Remove blondies from the oven and allow to cool to room temperature before cutting into small squares.

Peanut Butter Chocolate Chip Blondies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Banana, Peanut Butter, and Chocolate Chip Mini Muffins | Gluten Free

Soft and sweet miniature banana, peanut butter, and chocolate chip muffins make the perfect afternoon snack. These tiny sweet treats are super simple to make, and healthy too!

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished LifeMy afternoon pre-gym snacks have been a little lacklustre lately: carrot sticks, celery sticks, plain rice thins – not exactly the sort of power snack that inspires a powerful workout after riding a desk all day. The key to a successful afternoon snack I feel is a combination of a few elements: something slightly sweet (to get over that 3pm slump); something healthy (to support my health goals); and something light but still filling (to stop the tummy rumbles but not weigh me down).

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished LifeThese adorable little bites contain all of my favourite pre-run nibbles: crunchy creamy peanut butter, sweet ripe bananas, and oh-so-nice milk chocolate chips. Yes, chocolate chips are a perfectly acceptable pre-run nibble on occasion. And when paired with protein and healthy fat packed peanut butter and complex carbohydrate containing banana in my mini muffins they are just the cherry on-top of a healthy little nibble. You can leave them out of course, at your own risk….

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished LifeMy Banana, Peanut Butter, and Chocolate Chip Mini Muffins are super quick to make too. I whipped these up on a busy Tuesday night so that I would have running fuel for the rest of the week. They also make a great quick and easy breakfast. Simpy grab a few mini muffins and some yoghurt or fruit and you have a great on-the-go breakfast. If you are making these for kids who go to a no-nut policy school you can simply substitute the peanut butter for sunflower seed butter, or use two extra tablespoons of yoghurt instead.

Get out that mixing bowl and spoon tonight – you are only twenty minutes away from a sweet healthy treat for your lunchbox tomorrow!

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished Life

Banana, Peanut Butter, and Chocolate Chip Mini Muffins

Gluten Free | Makes about 24 mini muffins | Best eaten within two days | Freeze leftovers tightly wrapped in plastic wrap for up to two months

Ingredients

  • 1 large banana, well mashed
  • 1/3 cup Greek yoghurt (or plain, natural yoghurt)
  • 1 egg
  • 1 tablespoon rice bran oil (or other flavourless vegetable oil)
  • 1 teaspoon vanilla extract
  • 2 tablespoons peanut butter (smooth or crunchy)
  • 1/4 cup brown sugar
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup chocolate chips (optional)

Method

  1. Preheat oven to 180C (350F) and spray a 24-hole mini muffin baking tin with baking oil.
  2. In a medium mixing bowl beat together mashed banana, yoghurt, egg, oil, vanilla extract, peanut butter, and brown sugar until smooth.
  3. In a small bowl whisk together sorghum flour, brown rice flour, baking powder, salt and cinnamon.
  4. Pour dry ingredients into wet ingredients and mix until just combined.
  5. Add chocolate chips (reserve a few for dotting onto the top if you’d like) and stir until distributed through batter.
  6. Divide batter between holes of mini muffin tin. Fill only to 2/3 of the way to avoid the muffins spilling over the top.
  7. Bake for 10-15 minutes or until the tops spring back when lightly touched.
  8. Cool for 5 minutes in the tin and then tip out to cool completely.

Banana, Peanut Butter, Chocolate Chip Muffins | Gluten Free | Thoroughly Nourished Life

Top Ten Gluten Free Treats For Your Sweet This Valentine’s Day

Florists are hurriedly filling their shelves, rose petals dripping to the floor; chocolatiers present rows of gleaming handmade creations for lovers to gift to each other; and restaurant staff starch tablecloths, polish cutlery until it gleams, and cook plates of perfect aphrodisiacs. These are all beautiful ways to show your love on Valentine’s Day, but I’ve always been more of the homemade type. Something made with hand and heart for the one you love. The time is the gift, and love is a verb.

Here are my Top Ten Gluten Free Treats for Your Sweet this Valentine’s Day from Thoroughly Nourished Life:

Two forks and a plate with a massive slice of my Red Velvet Cake with Cream Cheese Frosting would be a sweet end to Valentine’s Day.

Red Velvet Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeOr how about two spoons and a tub of my Irish Coffee Ice Cream? Chris and I bonded over our love of whisky, so this would be a perfect Valentine’s Day treat.

Irish Coffee Ice Cream | Thoroughly Nourished LifeNeed a vegan salty sweet treat for your beloved? Tahini and Peanut Butter Cookies would be welcomed by anyone – bonus points if you wrap them up in a cute little box with tissue paper!

Peanut Butter and Tahini Cookies | Gluten Free | Vegan | Thoroughly Nourished LifeNeed a little spice in your life this Valentine’s Day? (Don’t worry, this isn’t about to turn into that kind of blog!) Try my Chai Spiced Cake with Cream Cheese Frosting!

Chai Spiced Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeChocolate and Peanut Butter, not since Romeo and Juliet have there been two more meant for each other. Here in my Peanut Butter Doughnuts with Chocolate Peanut Glaze, rather more successfully than those teenage lovers, chocolate and peanut butter are united in heavenly doughnut form.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished LifeOh so you aren’t going away to a tropical island with your lover for Valentine’s Day? Neither am I, but I’m tempted to bring the tropical home with a batch of Coconut Cupcakes with Coconut Buttercream. These gluten free cupcakes are also perfect for a Gal-entine’s Day celebration too! Perfect for that Sex and the City / Friends marathon!

Coconut Cupcakes with Coconut Buttercream | Gluten Free | Thoroughly Nourished LifeHow about some pure, lustful, lush chocolate indulgence? My Frosted Peppermint Brownies are an aphrodisiac for sure….(leave out the mint and candy canes for pure chocolate sin…)

Frosted Peppermint Brownies | Gluten Free | Thoroughly Nourished LifeIs your sweetheart a cookie monster? I’m lucky that I have found a fellow cookie monster to love, and my Even Better Chocolate Chip Cookies are one of our favourite indulgences. Best when paired with binge watching Parks and Recreation.

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comBreakfast in bed, or maybe brunch in bed in your plans for this weekend? My Zucchini, Carrot and Walnut Pancakes (with plenty of maple syrup) are a sweet and wholesome start to the day.

Zucchini, Carrot, and Walnut Pancakes | Gluten Free | Thoroughly Nourished LifeAnd now, for the pull-out all stops, don’t bother going out for dinner, just grab a fork and your stretchy pants and let’s eat in bed, piece de resistance – Chocolate Brownie Cookie Dough Layer Cake. It’s over the top, it’s more than over the top. It’s magnums of champagne, 25 carat diamond, a thousand red roses strewn on white silk sheets over the top, but sometimes, that’s exactly what love needs to be.

Chocolate Brownie Cookie Dough Layer Cake 3

And a few more love-ly links from around our internet world:

  • Just in time for our Lady and the Tramp Valentine’s Day re-enactments, Not Quite Nigella gives us perfect Bean and Quinoa Vegetarian Meatballs. The call it bella notte….
  • Red Velvet is Chris’s current love language, and doughnuts, well of course, doughnuts are the ultimate symbol of love – they look like a hug after all. Lynn from Fresh April Flours combines the two in her delightful Baked Red Velvet Doughnuts.
  • If a jar of Nutella is one of your ultimate couple foods (just add two spoons for happiness) – this Hazelnut Chocolate Cheesecake from Urban Bakes is the perfect up-your-game treat for Valentine’s Day!

Happy Valentine’s Day everyone! And even if Valentine’s Day isn’t your thing, I hope you have an extra sweet weekend too!

Peanut Butter Doughnuts with Chocolate Peanut Glaze

Are you a doughnut lover? I have long been a lover of doughnuts especially the hot cinnamon covered doughnuts that are so common in every food court around Australia. When I was little and Mum and Dad would take my sister and I to the small local shopping centre I would stand with my nose pressed against the glass of the small doughnut stand. My wide eyes would watch as the attendant pressed a button to dispense a perfect ring of dough into hot oil, after a minute or two she would flip the doughnut over to fry on the other side. The doughnut would then be drained and flipped into a shimmering bucket of cinnamon and sugar before being slipped into a paper bag and then placed in my hands still warm and fragrant with the comfort of all that is good in the world.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished Life

Although that doughnut stand is no longer there, and I can no longer belly up to any doughnut counter I want and order a ring of cinnamon-sugar coated warm carbohydrate comfort, I still love doughnuts and they still mean comfort to me.
I have yet to try making a fried version, but for now I am happy playing around with my mini doughnut pan and the many flavour opportunities provided by being able to bake doughnuts at home – and I can easily make them gluten free too!

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished LifeYou will love how easily these peanut butter and chocolate treats come together. The ratio of flavour pay off to actual work is high here. Meaning: you get delicious home-baked treats for less than twenty minutes of work.
When you remove them from the oven I dare you not to sneak one out of the pan for a quick taste test! These make your house smell like warm melted peanut butter and brown sugar. There is nothing but comfort and sweet memories there. Once they are cooled you dip them into pure melted chocolate and then quickly into chopped salted peanuts. You can eat them warm with chocolate dripping down your chin, but they are just as enjoyable once they have cooled and the chocolate has set. I boxed these up quickly after they set to gift Dad for Father’s Day, but I did manage to steal one. (For quality assurance of course.)

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished Life

I can promise if you present a tray of these to your loved ones, or your colleagues, you will be met with awe and then a frantic scurrying for people to get to the tray first. Just don’t tell them how truly easy they are. Sometimes comfort is only a mixing bowl away.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished LifePeanut Butter Doughnuts with Chocolate Peanut Glaze

Gluten Free | Makes 15 Mini Doughnuts

Ingredients:

  • 100 grams peanut butter (crunchy or smooth)
  • 30 grams butter
  • 60 grams (1/3 cup + 1tbs) white rice flour
  • 60 grams (1/3 cup + 1tbs) brown rice flour
  • 60 grams (1/2 cup + 1tbs) almond meal
  • 60 grams (1/2 cup) buckwheat flour
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • ¼ teaspoon cinnamon
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 100 grams (1/2 cup) brown sugar

For the glaze:
150 grams semi-sweet dark chocolate
½ teaspoon vegetable oil
¾ cup salted roasted peanuts, roughly chopped

Method

  1. Preheat your oven to 180C (350F) and thoroughly grease two twelve hole miniature doughnut pans.
  2. In a small bowl melt peanut butter and butter together by microwaving in short 30 second bursts. Stir in between. Once completely melted, set aside to cool.
  3. In a large bowl whisk together white rice flour, brown rice flour, almond meal, buckwheat flour, salt, baking soda, and cinnamon.
  4. In a separate bowl whisk together milk, eggs, vanilla extract, and brown sugar.
  5. Whisk melted peanut butter mixture into milk mixture slowly until completely smooth.
  6. Whisk wet mixture into dry mixture until smooth.
  7. Spoon mixture into a large piping bag fitted with a round tip. Pipe mixture into doughnut pan. Remember to fill the holes only 2/3 full as the mixture will rise.
  8. Bake in preheated oven for 12-15 minutes or until the tops are lightly golden and spring back when gently pressed down.
  9. Remove from oven and place on a cooling rack. After five minutes turn the doughnuts out onto the cooling rack to cool completely before glazing.
  10. To make the glaze: chop chocolate into small pieces and place in a microwave-safe bowl. Heat in short bursts in the microwave and stir in between. Once completely melted and smooth mix in vegetable oil. Dunk one side of each doughnut into the glaze and then into the chopped peanuts. Place on a line baking sheet for the glaze to set. You may wish to place this tray in the refrigerator once all doughnuts have been topped.
  11. Keep stored in an airtight container in the refrigerator for two to three days. Bring to room temperature before eating for maximum enjoyment.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished Life

Peanut Butter and Millet Chocolate Chip Cookies (gluten free)

I am going to come clean with you right here in the first paragraph of this post. Just so that we can clear the air and you can understand where I am coming from when I share this recipe with you and then insist multiple times that you make them as soon as humanly possible. So, here goes. I ate a whole batch of these cookies by myself in only two days. Now, don’t scroll down and do the maths about serving sizes and how many cookies that is exactly. Know only that I was possessed by some cookie smashing spirit and cannot account for my own actions. You have to make them for yourself so that you can truly understand my predicament.

Peanut Butter and Millet Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life

When I came back from my run on Saturday afternoon all I could think about was peanut butter cookies and then I started thinking about the jar of maple bliss nut spread from Blessed and Lucky that was sitting in my fridge, and then I decided that I needed to make an enhanced peanut butter version of my Tahini and Peanut Butter Cookies. I wanted these cookies to be crumbly but soft and fudgy, like a peanut butter ball that had been reincarnated as a cookie. Then I added oats, crunchy little millet morsels, and milk chocolate chips because enough is just never quite enough. After you’ve eaten your first one, you will understand why I couldn’t just stop at one. It’s that salty-sweet flavour that needs chasing by even more salty-sweet in a never-ending cycle of cookie crumbs.

Peanut Butter and Millet Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life

I could tell that I was onto something big because I couldn’t get enough of the batter. I may have eaten a cookie straight off the baking sheet before it made it into the oven, maybe (cough, cough). And they aren’t just divine eaten raw. When you bite into a baked cookie you are rewarded with creamy super peanut butter taste (enhanced by the brown sugar and salt in the dough), and then little pops of millet and chewy quick oats. You also slightly under-bake these cookies so that they retain their cookie dough benefits after they are cooked.

Peanut Butter and Millet Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life

I wish there had been someone in my kitchen to share these with. Chris was snoozing while I was baking them, and after he woke up and laughed at me for taking fifty photos of my cookies I was not sharing with him! These are the perfect cookie to make with kids, and you can feel better about this sweet treat because there isn’t any butter in here. They are perfect to make with intolerant or allergic kids too because they are completely gluten free. No one has to miss out.

Now, do you understand why I ate the whole batch by myself?

Peanut Butter and Millet Chocolate Chip Cookies

Gluten Free | Makes 14-15 cookies

Note: I used a maple infused peanut butter to make my cookies, but if you cannot find this just use plain peanut butter instead – they will be just as delicious. You can also use plain flour in place of the rice flours, just substitute 145 grams (about 1 cup) of plain flour for the rice flours.

Ingredients

  • 1 large egg
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter (smooth or crunchy as you please)
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla essence
  • 70 grams white rice flour
  • 75 grams brown rice flour
  • 1 teaspoon gluten free baking powder
  • 1/2 teaspoon salt
  • 1/3 cup gluten free quick oats
  • 1/3 cup millet uncooked
  • 1/2 cup milk chocolate chips

Method

  1. Preheat your oven to 180C (350F) and line two baking sheets with baking paper.
  2. In a large bowl beat egg, brown sugar, peanut butter, olive oil, and vanilla essence until creamy and well combined.
  3. In a separate bowl whisk together white rice flour, brown rice flour, baking powder and salt. Add this mixture to the egg mix. Beat until well combined.
  4. Add oats, millet and chocolate chips to the dough and mix until incorporated. This will be a very stiff dough so you might have to use some muscles!
  5. Roll tablespoonfuls of dough into balls and place on prepared baking sheets. Push down slightly to flatten cookie. Leave some room for spreading.
  6. Place sheets in oven and bake for 15 minutes, swapping trays halfway through baking. Do not overcook.
  7. Remove from oven and allow to cool.

Peanut Butter and Millet Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life

 

Peanut Butter and Millet Muffins (gluten free)

Thanks to all your kind comments on my last post and the decision I have made regarding university and choosing to pursue my writing goals instead. Each one meant so very much to me.

Peanut Butter and Millet Muffins | Gluten Free | Thoroughly Nourished LifeIf we were having a coffee date this morning I would tell you all sorts of things. I tend to share deep thoughts with people very quickly. Susan Cain would tell you that this is because I strongly identify as an introvert. My Dad would tell you its because in my family no topic is off limits. Both of these things are true. I don’t do very well with sticking to moderate topics of conversation for very long, and give me too many glasses of wine and very shortly I will start asking you all sorts of questions that get down to the deep and sticky parts that make you who you are. Lucky for me I met Chris, who is also a deep and sticky sort of conversationalist. Made for each other I tell you. Sometimes talking this way makes people uncomfortable. I think that if you enter into deep conversations without judgement, and give people a willing ear, then they are more likely to open up and tell you the truth that perhaps they have been longing to speak, but just haven’t found the right person to listen to them.

If we were having coffee this morning I would also be sure to bring along a plate of these muffins fresh from the oven. We would tear them open and smell the cinnamon in every crumb. We would enjoy the crunch of the seeds inside the soft fluffy gluten free crumb and ‘mmmm’ over the peanut butter background. Once we had eaten our fill I would tuck the rest of the muffins into a napkin for you to take home, because that is how I would say, without words, that I care about you.

Peanut Butter and Millet Muffins | Gluten Free | Thoroughly Nourished Life

I made these muffins with a new-to-me peanut butter from a company called ‘Blessed & Lucky‘. A friend (with whom I have had many deep conversations over coffee) recommended their cinnamon spice nut spread to me. After eating spoonfuls out of the jar as a dessert treat over the past couple of nights I really wanted to try to bake something with it. These gluten free muffins are the perfect morning tea treat. They are sweet from the apple purée and brown sugar, and moist from the smooth peanut butter. Each bite is filled with crunchy millet, and pumpkin and sunflower seeds. I used a combination of flours here, and a combination of baking powder and baking soda means the muffins rise high above the papers. These muffins are not like other gluten free creations that turn out stodgy and sticky and glue like on the interior. No, these are bakery level fluffy, moist and flavourful.

Won’t you come over for coffee?

Peanut Butter and Millet Muffins | Gluten Free | Thoroughly Nourished Life

Peanut Butter and Millet Muffins (gluten free)

Makes 8 medium muffins | gluten free | freeze well wrapped for up to 2 months

note: you can use 150 grams of plain flour to replace the total amount of flours and almond meal instead | if you cannot find Blessed & Lucky Cinnamon Spice Nut Spread, just increase the cinnamon to 1 teaspoon and use unflavoured peanut butter instead

Ingredients

  • 30 grams brown rice flour
  • 40 grams white rice flour
  • 40 grams sorghum flour
  • 40 grams almond meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup apple puree
  • 1/4 cup milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons Blessed & Lucky Cinnamon Spice Nut Spread
  • 1/3 cup brown sugar
  • 1/4 cup + 2 teaspoons millet (uncooked)
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds

Method

  1. Preheat your oven to 190C (375F) and line 8 holes in a 12-hole (1/3 cup capacity) medium muffin tray with muffin papers. Set aside until required.
  2. In a large bowl whisk together brown rice flour, white rice flour, sorghum flour, almond meal, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl whisk together apple puree, milk, egg, vanilla extract, nut spread, and brown sugar until smooth and no lumps of nut spread remain.
  4. Use a wooden spoon to stir wet ingredients into dry ingredients until just combined.
  5. Add 1/4 cup millet, and pumpkin and sunflower seeds.
  6. Divide batter between muffin papers. Sprinkle reserved millet seeds over the tops.
  7. Bake muffins for 15 – 20 minutes. Rotate tray halfway through cooking time. Muffins are done when you can touch the tops lightly with your fingertip and they bounce back.
  8. Remove from oven and allow to cool.
  9. Store in an airtight container for up to two days. Best eaten on the day they are made.

Peanut Butter and Millet Muffins | Gluten Free | Thoroughly Nourished Life

Chocolate Peanut Cookies (gluten free)

Do you listen to the radio? Are you a Top 40 fan? An alternative station faithful? Do you make cool playlists that are the hit at parties far and wide: are you that friend who always knows what’s next?

I do not listen to the radio. I rely on the years of exposure to Mum’s choice in music (50s-80s and heavy on the saxophone solos), Jess’s iPhone playlists when we are in the car, and Chris’s latest obsessions, to inform my music choices. When I do have to listen to the radio, that is, when I have forgotten to plug my iPhone into the car with a preloaded podcast, I often fall back on news and information heavy stations like Radio National or classical music stations. I am not a cool kid. When I listen to music at home I turn to the classics: Edith Piaf, Dean Martin, Cher… My point is, I am not the person you come to when you need a musical recommendation. I am, however, the person you come to when you are in need of a cookie recommendation.

Chocolate Peanut Cookies 4

The combination of dough and mix-ins seems infinite to me. A whole orchestra of flavours and textures at my fingertips. I am the composer, the conductor and the soloist. While I know I will never write a symphony, I am certain that I can keep conducting sweet treats from my kitchen for many years to come.

Chocolate Peanut Cookies 2

These cookies were born from the flavours of one of my new addictions: Mayver’s Organic Peanut & Cacao Spread. I blame my blog friend Jennifer from Milk and Honey for introducing me to its intense chocolate and peanut flavour. With this as my background tempo (is that a real music term?) I set about layering on the other notes: salted peanuts, chocolate chips, brown sugar. In the end these all came together in a tangle of salty sweet chunky perfection. These are similar in texture to my Chocolate Chip Pebble Cookies, but the taste of the Cacao Spread comes through in the dough. They are a cakey cookie, a brownie in more portable biscuit form, studded with milk chocolate chips and moreish salted peanuts. Maybe not worthy of Mozart (I am working up the courage to attempt gluten free pastry Wolfgang), but welcome on the side of plate while listening to whatever pleases your ears.

Chocolate Peanut Cookies 5

Chocolate Peanut Cookies

Gluten Free | Makes approximately 24 cookies

Ingredients

  • 80 grams butter, softened
  • 80 grams Mayver’s Organic Peanut & Cacao Spread at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup caster sugar
  • 2 teaspoons vanilla essence
  • 2 large eggs, room temperature
  • 90 grams buckwheat flour
  • 75 grams sorghum flour
  • 70 grams brown rice flour
  • 40 grams cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup salted peanuts

Method

  1. Preheat your oven to 180C (350F) and line two large cookie sheets with baking paper. Set aside until required.
  2. In a large mixing bowl cream together butter, peanut and cacao spread, brown sugar, caster sugar and vanilla essence. Beat until fluffy.
  3. Add eggs and beat until well incorporated and smooth.
  4. In a separate bowl whisk together buckwheat flour, sorghum flour, brown rice flour, cocoa powder, baking powder and salt.
  5. Add whisked flours to egg mixture and beat until combined. This is a dry dough so watch out for pockets of flour.
  6. Stir in chocolate chips and salted peanuts.
  7. Roll tablespoons of dough into balls and place on prepared baking sheets, leave a few centimetres between dough balls for spreading. Press down lightly on top to flatten slightly.
  8. Bake in preheated oven for 15-20 minutes. Rotate trays halfway through cooking time. Cookies are done when the edges are firm to the touch.
  9. Remove from oven and cool on a rack.
  10. Cookies can be stored at room temperature in an airtight container for up to 5 days, or wrapped well and frozen for up to 2 months.

Chocolate Peanut Cookies 3

Breakfast Bread

Now that I live out of home (yes, I am a late bloomer) I look forward to sleepovers at my parent’s house (still home in my mind) all the more. I look forward to snuggling in my bed, which is temporarily housed there until we move into our new home. On Saturday mornings, especially in late autumn, I look forward to rugging up in a jumper or two and heading out to the farmer’s markets with Mum and Jess for breakfast and lady talk. We have been market regulars for nearly five years now and we are firmly settled into our routine: Mum gets the newspapers and finds a table, Jess gets her giant bucket of tea from the Dutch pancake people, and I line up for Mum’s and my cappuccinos. Then we all congregate around the table Mum has found and share stories of our week, problem solve any issues that are pending in our lives, and eat something to fortify us before we forage. Mum is a free spirit and wanders off to try something new for breakfast every week while Jess and I tend to eat something that I have baked and brought from home. On the menu this week is this soft banana, peanut butter and mixed fruit enhanced Breakfast Bread.

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I baked this loaf late last night and wrapped it up safely this morning for its journey home. It feels like a breakfast bread, peanut butter, bananas, and dried fruit; the weight and heft of the slices call for chilled morning air and cold hands wrapped around a warm beverage. Quick breads take very well to being made gluten free and this one is moist and soft. No worry about dry crumbly bread here with bananas, eggs, peanut butter and almond meal in the mix. The overripe mashed bananas are the backbone of the sweetness in this loaf, with a touch more being added by the brown sugar. There’s the goodness of crunchy peanut butter in there and if you toast a slice of this and slather some extra peanut butter on there you might just find nirvana. I love a good dried fruit mix especially in dense sweet breakfast bread like this, but if you don’t (like Mum) you can leave it out, or swap it for the same amount of chocolate chips. This bread, if made on a Friday night or Saturday morning will see you all the way through a late autumn weekend: with tea and butter for breakfast, a sneaky slice for morning tea, and then another to tide you over until dinner. A healthy snack for kids, who especially like the version with chocolate chips, or so I hear.

IMG_2613

Breakfast Bread

Gluten Free. Makes one 9 x 5 inch loaf. Around 8-10 slices.

Ingredients

  • 100 grams brown rice flour
  • 70 grams almond meal
  • 70 grams sorghum flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • ½ cup milk
  • 2 large very ripe bananas, mashed
  • 2 large eggs
  • 2 tablespoons olive oil
  • 2 teaspoons vanilla extract
  • 1/3 cup brown sugar
  • ½ cup crunchy peanut butter
  • 2/3 cup mixed dried fruit

 Method

  1.  Preheat your oven to 180C (350F) and line a 9 x 5 inch baking tin with baking paper.
  2. In a large bowl whisk together brown rice flour, almond meal, sorghum flour, salt, and baking powder.
  3. In a medium bowl whisk together milk, bananas, eggs, olive oil, vanilla extract, and brown sugar. Make sure there are no lumps of brown sugar hiding in your mix.
  4. Add peanut butter to the egg mixture and beat until smooth.
  5. Make a well in the centre of your dry ingredients and add wet ingredients. Stir until just combined.
  6. Gently stir in mixed dried fruit until distributed. Do not over mix.
  7. Spoon batter into prepared pan and smooth the top.
  8. Place in preheated oven and bake for 45 minutes to an hour. If it starts to brown too quickly cover the top with some aluminium foil.
  9. The bread is done when a wooden skewer inserted into the middle comes out clean.
  10. Remove from oven. Allow to cool for 5 minutes in the pan, then remove and allow to cool on a rack.

Bread will keep in an airtight container for up to three days or sliced, wrapped and frozen for up to two months.

IMG_2607