Gluten Free with a side of Paleo for the everyday kitchen.
I cannot even begin to tell a lie, I baked these chocolate chip pumpkin cookies for the millionth time in my life on September 1st. Yes, I am that person who loves fall. I am that person who puts her boots on in 90 degree weather sweating like crazy. I am that person who thinks that fall starts the minute August ends and September starts. I am THAT person.
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Ever craving something so much but you simply don’t want to go get it, or the best one you have ever had half way across the country? I mean that happens to me a lot… Especially with Apple Fritters! There is a tiny little hole in the wall that sells the best doughnuts and baked goods in Upstate New York that I could almost kill for one right now!
BUT…. then I got to thinking. With these magic hands of mine I could probably make some of the best ones I know! I was right (when am I not?).
The best part? They are gluten free! No Bloating YAY!
Turns out these gluten free apple fritters are really not that hard. I always pictured them to take like 5 hours from start to finish and then the only way to eat them was hot (that part is still true). But these take literally like 30 minutes from start to finish and they are super easy! I blown away that I could create this recipe and it be so simple that I just had to share with you all!
They are seriously a must in every household. Even if you aren’t gluten free that are so delicious, full of flavor, scrumptious, apples galore, and tasty! Did I mention DELICIOUS? I can’t stress that enough!
1/2 cup Brown Rice Flour
1/4 Tapioca Starch
1/2 Xanthan Gum
1/4 cup Sugar
Pinch of Salt
1 1/2 tsp Baking Powder
1/3 cup Milk (I used Almond)
1 egg
splash of Vanilla
1-2 tsp Cinnamon mixed with 5-4 tsp Sugar (depending on taste of cinnamon)
2-3 Peeled and Diced Apples
Coconut Oil for Frying (you can use any oil)
Topping
1 1/2 cups 10x Sugar (confectioner’s sugar)
2 Tbsp Milk (almond milk for me)
Mix together your flour, tapioca starch, xanthan gum, sugar, baking powder and salt. Set aside. In a mixer or large bowl whisk together your milk and egg and vanilla. Add in your dry mix and mix until well combined. Toss diced apples in the cinnamon sugar mixture. Then add the apples and the excess cinnamon sugar into the batter.
Heat up a deep pot (I used a sauce pan) with about 2 cups coconut oil and let it get to about 300 degrees Fahrenheit. We need the fritters to be floating for easy cooking. I used a cookie scooper to get the size of my apple fritters. Fry on both sides until golden brown and cooked thoroughly. This made about 12 apple fritters.
The bigger you make them the longer it will take to cook on the inside (but so worth it).
Once the gluten free apple fritters have cooled mix together your 10x sugar and milk until a glaze is make. Cot the tops of the fritters by sticking them face down in the glaze. Let set and enjoy!
Best served warm, gooey and in the morning for the best sugar rush!
Seriously, these gluten free apple fritters are the easiest thing to make for company coming and they look absolutely magnificent chilling in your cover stand on your island that you probably use once in a great while to make the kitchen look cute. Don’t worry, I am the same way! The goodies never stay long enough in this house.
You can use all sorts of apples for this just keep in mind the hard the apple is the easier it will stay together and the less mushy it will after it is cooked. I have make them with granny smith (they were so amazing!) but Fuji apples are what I typically have around the house to use and I wait until they are about to go bad on me (cut out the bad spots) and use them. No one eats them after that point, so I dice them up and whip up a couple of batches of these bad boys.
You can double the recipe and make them double the size for large and in charge ones! They are the best and just like the bakery style ones, but the smaller they are the more you can eat (my motto).
Let me know what you all think! This recipe is so simple and so yummy too!
Deliciously,
Gabby
What is one of your favorite things to have in the morning for breakfast? I have a huge weakness for muffins! Not just any muffins though they need to gooey, fruity and full of fiber for me to be able to love them in the morning. So these banana chocolate chip Muffins are seriously off the hook when it comes to breakfast muffins!
I am always looking for amazing muffins to have around the house because lets face it they are delicious! Especially when they are filling and full of chocolate.
Seriously, 2 of my favorite things!!
Besides that those I love having muffins around simply because they can serve a double purpose. They aren’t just amazing for breakfast but they can easily be pair with some ice cream or warmed for that perfect dessert after dinner when you don’t want something too heavy yet filling!
This banana chocolate chip muffins recipe is always on standby for when I need something to have. They are super quick to make and totally amazing to share if you can. It is a huge staple in my house because everyone loves them and they are easy to grab and go too.
Check out how easy the recipe is!
1 Cup Brown Rice Flour
1/2 cup Tapioca Starch
3/4 tsp Xanthan Gum
1/3 cup Melted Coconut Oil
1 tsp Vanilla
1/4 tsp Salt
1 tsp Baking Soda
3-4 overly ripe Bananas (depending on size)
3/4 cup Coconut Palm Sugar (or regular)
1 egg
1 cup Chocolate Chips
Preheat Oven to 350 degrees Fahrenheit
Mix together brown rice flour, tapioca starch, xanthan gum, baking soda and salt together and silft once (for a bouncy muffin). Set aside. Mix together your coconut oil, sugar and egg into the bottom of a stand mixer or large mixing bowl. Mash up your bananas and add them in to the wet mix. Add in vanilla and then mix until combined. Slowly add in your dry mix until it is mixed well. Add in your chocolate chips .
Pour batter equally into a 12 well muffin tin sprayed with nonstick spray (or use cupcake liners for easy clean up). Comes out to about 3/4 full in the muffin wells. Bake for about 16-18 minutes until the muffins are bouncy. Then take out of the oven ad cool for 5 minutes in the muffin. Take out and finish cooling on cooling rack. Serve warm whenever you want to dive in!
Seriously Epic! These amazing banana chocolate chip muffins are not only gluten free, but they are absolutely awesome! I love taking one or two to work with me (usually they get eaten up pretty quick) and share them too. Mostly anyways. I love sharing my food but sometimes it is just too good to.
Tell me what you think!
Deliciously,
Gabby
So, on a scale of one to 10 how excited are you to do your holiday baking? I am off the charts! However, I know most people probably aren’t me (ok no one is because we are all awesome and unique), but still it is exciting to bake and cook for people and see them light up when they take a bit e of my food. Because lets be honest… my food is that awesome. …
I am sure your probably thinking that this chick has entirely too many granola recipes and you’re asking yourself, “Why?” or maybe more like, “This chick is nuts!”
Like these Chocolate Peanut butter Granola Bars! …
You know, those tiny little biscuits that are probably laced with some addictive substance other than food that they serve at Red Lobster? Yes, I am talking about those!
I am serious though they probably put like crack in there or something! (all jokes aside though!)
We were at this delicious seafood restuarant the other day to celebrate an early Mother’s day, Promotion at work and all the good things that come with life when all of a sudden the waitress brought a tiny basket filled with 4 cheddar bay biscuits… I opened my mouth instinctively and said “…is that it?” Because let’s be honest you go there for the cheddar bay biscuits. She told me she would bring more but didn’t want to overwhelm. and I said “you mean tempt right?”
Needless to say sitting in that booth I concocted ideas of how to make those little gems we call cheddar bay biscuits and this beautiful recipe was created. Full of garlic, cheese, taste and the same addictiveness as before. Probably not the best idea I had come up with to make them considering I am on a health kick but… whatever, they are gluten free. No pain no gain!!
1 1/2 cups Brown Rice Flour
2/3 cup Tapioca Starch
1 tsp. Xanthan Gum 
1 Tbsp Unrefined Sugar (I use coconut palm sugar)
1 Tbsp Baking Powder
2 tsp. Granulated Garlic (If you can find it roasted it is the best!)
1/2 tsp Salt
1/4 tsp Cayenne
Pinch of Spanish Paprika (for the flavor!)
1 cup Buttermilk (1 cup of any milk with 1 tsp Lemon Juice)
1/2 cup Coconut Oil melted
1 1/2 cup Shredded Cheese
Topping:
Melted Butter (or coconut Oil just add a tiny bit of salt for taste)
1 Tbsp Parsley
1/2 tsp Granulated Garlic
Preheat oven to 450 degrees Fahrenheit.
Mix together your brown rice flour, tapioca starch, xanthan gum, sugar, baking powder and spices. Set aside. Mix together your buttermilk, coconut oil and cheese. Using a stand or hand mixer slowly add the dry mix to the wet mixture until combined well. Take about 1-2 inch portions and set them onto a baking sheet covered in parchment paper or sprayed with non stick spray. Bake for 10-12 minutes. Let cool and serve warm with dinner or as a snack!
They are so good! I could easily eat probably a good dozen before I realize how many I have actually eaten and how many calories are probably actually in them, but hey I keep telling myself that there are worse things that I could eat, which is true, but it is a issue when you have to put them down that is for sure.
These cheddar bay biscuits are perfect for pasta night (gluten free of course!), paired with salads for lunch, snacks for work or probably my favorite, breakfast sandwiches! Yes, making them about 3 inches in diameter and putting some egg, bacon and cheese in the middle makes an amazing sandwich! AND WHO EVER SAID THERE IS SUCH A THING AS TOO MUCH CHEESE IS A LIAR. Just had to get my peace out there!
What are some of your favorite things to pair with biscuits and things?
OH PS: The lobster pizza at Red Lobster is AMAZING!
Have a good week!
Deliciously,
Gabby
You absolutely love s’mores! In fact you love them so much, but you hate to stand over the gas stove with a marshmallow on a skewer or toast them in the oven. In the middle of the day too! SO the whole house warms up just for a few smores? Is it worth it? sure it is, but what about something that cools you down instead? Like Freezer smores! …
Talk about a sensational treat! These brownie whoopie pies are out of this world tasty and tiny for a sweet little treat!
I know, I know, I KNOW! Look at them! So cute, so yummy and so pretty too! Whoopie pies have always been a favorite in out house. I can remember when I was 5 years old my mom and I would be making some whoopie pies in her tiny kitchen in Florida. Her kitchenaid was just a stirring, oven making the house warm and me covered in cocoa powder flour. Yeah one of my favorite things was being in the kitchen with my mom. It still happens but she sits while I am cooking or baking now… Not quite the way it used to be. …
Why is everything bigger always better? In the store if you buy the bigger quantity of something it is always cheaper, more affordable and of course it lasts longer. Or, what about in the bakery the muffins are always bigger than when you actually make them at home. I mean hello, why can I not make them that way? (unless you have a giant muffin tin of course!) My point is that usually bigger is better and these giant chocolate chip cookies filled with chunks of chocolate and yummy goodness are seriously the bomb diggity ( I heart someone say that once so it is definitely a thing!).
Who doesn’t like giant chocolate chip cookies? Big, chocolaty, sweet, soft and warm (if they are fresh!). All of the things I look for in my perfect relationship; well my relationship with sweets that is. I have always been more of a cookie or bar person with the exception of my mom’s Texas Sheet cake which is to die for! Otherwise, I would rather reach for a cookie or 2 because they are so easy to grab and eat. No hunting for a knife to cut with and fork to eat with. I do not even want to get into the mess of what a cake can make. …
Bananas for these banana streusel muffins! Yes I am! Corny? Yeah, probably, but I am serious though! I have had one of these for breakfast everyday since I made them this last time. Pretty darn good if I do say so myself.
A few weeks back my mom asked me what I wanted her to do with these overripe bananas. So, like any baker I told her to freeze them and I would find something to do with them. A couple days later I was planning posts for my amazing audience and I had this bright idea: How about banana muffins? YES! And these banana streusel muffins were born.
I must say I am rather proud of myself about using things out of the freezer because I am just like everyone else when it comes to remembering that they are in there. I don’t then they are freezer burnt and I have to throw them away. Happens quite often, but I am getting better at it!! …