Orange & Poppy Seed Bundt Cake

I wanted to make a treat for breakfast last Sunday.  The problem was that I didn't plan ahead and really was not energized enough to get dressed early and go to the store. So luckily my pantry saved me once again. I happen to have a few oranges in the fridge and some poppy seeds in the spice cabinet. The poppy seeds were there from when I made a strawberry spinach salad last year with poppy seed dressing and they were still good. The oranges admittedly were a little dry on the inside but the rind was perfect. The rest of the ingredients are standard baking ingredients that you will probably have on hand. I made the cake using the gluten free all-purpose baking mix to keep it gluten free. I ended up with a  tasty  bundt cake perfect for breakfast and actually my husband ended up eating it all week long.

Orange and Poppy Seed Bundt Cake

1 cup unsalted butter, room temperature

1 cup sugar

3 extra-large eggs, room temperature

zest of one orange

2 tablespoons poppy seeds

2 cups Gluten Free All-Purpose Baking Mix

1 1/2 teaspoons baking powder

2/3 cup milk

1/2 cup orange juice

Cream together the butter and sugar, add eggs mixing well.  Stir in the orange zest and the poppy seeds. Sift the all-purpose baking mix and the baking powder together and fold in. Add the milk and the orange juice and mix evenly. Pour into a 9" bundt pan that has been greased and dusted with some more gluten free all-purpose baking mix. Bake @ 325 for 40-45 minutes until golden brown.  Cool in the pan for 10 minutes, then invert to a wire rack.  Top with glaze and orange zest strips

 Glaze:

2/3 cup orange juice

3/4 cup sugar

Combine in a sauce pan and simmer about 5 minutes until reduced to a syrup.  Pour over warm cake.

Serve cake warm or cold.

For the gluten free all-purpose baking mix visit: http://www.glutenfreebakingmixes.com/catalog/item/8673315/9387068.htm

Almond Cranberry Biscotti

I love Biscotti but hate it when they are so crunchy you are afraid you might break a tooth  trying to eat one. This recipe, which my sister has been making for years is just the perfect balance of crispness on the outside that make a Biscotti what they are known for, and a slightly sweet inside that gives just enough when you take a bite.  The recipe was so easy to make gluten free with the All-Purpose Baking Mix that now anyone can enjoy these wonderful treats any time of the day. You don't even need to first dunk them into a hot drink to make them delicious, but of course that is just fine to do if you like. 

For this recipe and more delicious gluten free ideas go to:http://www.mdillon.applybuilder.com/almond-biscotti.html 

Coconut & Cranberry Cookies

I was looking to make a cookie that was a little sweet but not overly so.  I didn't want to go with chocolate because after all the snacking on Easter Candy I was more in the mood for a shortbread type treat, but I wanted it to be done fast! Coconut and cranberries go so well together the idea hit me that this combination would make a great cookie.  It worked out well because I usually  have both ingredients in my pantry, since I use these ingredients often in both sweet and savory recipes. I kept it simple and had a nice batch of cookies to enjoy with my family with little effort. You will be surprised at how good these cookies are seeing the short list of ingredients.

Recipe:

1 cup butter, softened

3/4 cup sugar

1 extra-large egg

2 teaspoons vanilla

2 cups Gluten Free All-Purpose Baking Mix

1/2 cup sweetened dried shredded coconut

3/4 cup dried cranberries

Mix the butter and sugar in a large bowl. Add the egg and vanilla and mix well, then add the all-purpose baking mix. Stir in the coconut and cranberries until combined.  Place tablespoons of the dough on cookie sheets that have been lined with parchment paper.

Bake @375 degrees for 14-16 minutes. Cool on sheets for 10 minutes then transfer to wire racks to cool  completely. Before serving drizzle with a glaze made with powdered sugar mixed with water or lemon juice, whichever you prefer.
Makes 24-30 depending on how large you make them.

Visit my website for more delicious gluten free recipe ideas:www.glutenfreebakingmixes.com

Mini Banana Chocolate Chip, Nut, & Seed Breads

I was visiting Nashville last week and while trying to get a feel for the area flipped through a local magazine that was doing a lot of advertising for different products. One was specifically for mini loaf pans. Of course being an avid baker I already owned a nice non-stick four mini loaf pan.

 The accompanying recipe was for mini chocolate chip banana breads designed to make as gifts. It was a pretty straight forward recipe which I knew I could jazz up and also make deliciously gluten free.  The changes I make were to reduce the amount of chocolate chips and sugar, and add some flax seeds and sunflower seeds for a texture, and omega-3 and fiber for a nutritional boost. 

The result was amazing! I didn't notice the reduced sugar and I thought the chocolate chips were just enough.  The crunch form the flax and sunflower seeds complimented the sweet flavor of the bread without giving you the sense you were eating a "healthy loaf".  Sure to become a favorite. 

  For the recipe and the gluten free all-purpose baking mix used visit:http://www.mdillon.applybuilder.com/chocchip-banana-bread.html