Banana Dump Muffins!

So this morning I was wanting to utilize my gluten free flours.   You may be aware,  like with regular wheat flours, if not stored properly or left on the shelf longer than they should be - they can spoil.  I generally keep grains, seed and such in the refrigerator though at taking up space for other goodies. :)

The recipe I put together I'm calling "Banana Dump Muffins."  It consists of what I had on hand that I could use as flour and adding to it - by weighing, measuring and if it didn't seem quite right I'd pretty much dump in some more! LOL  I remembered to write it all down.  They turned out moist and the was flavor - just right ~ :D

Banana Dump Muffins

4 Cups flour, I used:

1 Cup Millet seed (hulled and ground)
1 Cup (150g) Sweet Sorghum Flour
1 Cup (125g) Oat Four plus 1/2 cup (not weighted)
1/2 Cup (50g) Coconut Flour

Add to flour, blending well, then set aside:

2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. Xanthan*
1 tsp. cinnamon

Into your mixing bowl, and mixing together:

3/4 - 1 cup Madhava Organic Coconut Sugar
1 Tbsp. Agave Nectar (opt)
1/2 Cup plus 1 heaping Tbsp, coconut oil
3/4 Cup plain yogurt (whole)
4 eggs
2 bananas

Add:

1 apple, seeded, pealed (opt) and finely chopped
1/2 Cup raisins
3/4 Cup chopped walnuts

Now add flour mixture - a little at a time until all blended well.  Place evenly into muffin pans.  Place in preheated 350 degree oven and bake for 20 - 25 minutes.  Or until a toothpick comes out clean when tested.  I really watched the time on this.

They are very moist and flavorful.

*Xanthan - there's pros and cons on using this.  Some people don't like it, I don't particularly care for it myself.  When I "think of it" I'd like to try using flaxseed instead in gluten free baking.  Xanthan is used in replacing the gluten in baking.

St. Patrick's Day Meal & Irish Apple Cake Dessert ~

First dessert ~

I'm always looking for something different to serve for St. Patrick's Day dessert.  This year I found and made a yummy Irish Apple Cake.
This very simple cake is made more like a pie though in flavor and texture similar to scones or shortcake. Very nice ~

Something I've been doing different with much of my baking is using a scale.  Weighing out your flour etc. is more accurate.  If your baked goods seem to be different every time you bake this might be why.  Scooping, spooning, leveling off and packing down - even types of flours you use all are different.  If you don't weigh it isn't hard to change recipe to regular measurements.

Irish Apple Cake
Ingredients Needed:
225g (8oz) or 2 cups Plain Flour
1/4 tsp. Baking Powder
110g (4oz) or 1 stick butter (1/4 pound)
125g (4-1/2 oz) 1/2 cup Caster Sugar
1 Farm fresh egg, beaten
50-120ml, (2-4 fl oz) milk
1-2 cooking apples
3 cloves (opt)
1 Farm fresh egg, beaten to glaze

To serve:
Barbados (muscovado) sugar - (I used dark brown)
Softly whipped cream (heavy cream)

For Dough:
Sift together flour and baking powder.
With pastry tool, knifes or hands rub butter into sifted flour as when making a pie dough, resembling breadcrumbs.
Add, 85g (3oz) of the caster sugar mix in to incorporate.  Make a well in the center lightly mixing in beaten egg and enough milk to form a soft dough.  Don't over knead and divide in two.
Put one half into a prepared oven proof plate and pat to the side as in first photo below.

Filling:
Add apples, I used fuji and chopped sprinkle on remaining caster sugar or taste depending on the tartness of apples - throw on cloves if you are using.

Now comes the harder part -
Roll out remaining dough but keep in mind very soft and will come apart.  I lightly floured counter and carefully rolled out dough.  I placed it over the apples and pulled carefully - pulling and pushing into place until I got close to edge.   I then brought up bottom dough and pushed onto top sealing.

Cut a slit into the top or make a small hole to let out steam.  Brush with the beaten egg and place in oven and baking in a moderate oven (350) for about 40 minutes.

Once out -

I sprinkled it little a with sugar then I slid it out onto a plate and "dredge" it with more Caster sugar.

Pretty - no - yes!

To serve, cut is slices and top with whipped topping.  Serves 6-8 depending on the slice.

* * * 

Corned Beef and Cabbage is so easy to make but for some reason we only seem to make it on St. Patrick's Day.  This year my husband and I found a Corned Beef Round.  As you can see much different than you regular brisket.

I can't remember the brand - my brother and I were texting pictures back and forth.  As you can see it's quite a piece of meat.  You make it the same way take out of package cover with water and cook about 50 minutes per pound (for the round).  If regular Corned Beef Brisket as package suggests.

I don't make it like "boiled dinner" where everything is cut up in the broth like a soup.  When the brisket is close to being done I then add - boiling potatoes and carrots about 30- 45 minutes and then add cabbage (halved and quartered) just steaming.

For serving I remove saving the broth to drizzle on top.  Slice the meat and serve.

Served with Farl - It made this Irishman happy ~

But don't forget dessert!

Farls and Soda Bread ~

Gram

When my brother and I were little our Gram used to make us what she called scones; not like recipes I've posted in the past.  Her scones were of simple ingredients much like a biscuit and she latter came to use Bisquick.  She would make the dough roll it out thin, cut into a square or triangle and fry it on top of the stove using bacon grease, it resembled more of a pop tart (thin).  That's what I knew of scones.

I also made them for my boys using Bisquick and fried in like manor, using bacon grease or oil.  I of course changed things latter in years with not using Bisquick at all, but making them from scratch and baking the scones in the oven.  :)  

When March comes around I always think Irish and try to make things that I don't normally the rest of the year.  I really don't know way - it isn't difficult, perhaps it's the "commercialized" flare of St. Patrick's Day that gets us thinking.  :)  My husband is all Irish and my family has Irish blood in it.  I've always enjoyed good soda bread and after researching I found out many interesting links.  It got me thinking possibly, that Gram wasn't making actual scones but a version of what was known as Farls.  "Though wrong her scones were scones and she did make Potato Farls."  :D

Through my Gram comes from Irish decent they would have eaten similar and possibly only squabble over it's origins.  LOL  Or at least maybe my Great Grandmother "Mom" both were pretty tough.  :)

Below are the Farls I made last year.  Using simple ingredients, flour, soda, salt and buttermilk.  Very easy and tasty -

I was very pleased with how they turned out.  We had them with Corned Beef and Cabbage of course!

Today is her birthday - she's been gone for several years going to be with the Lord in her 90's.  She would have been 111 years old.  Happy Birthday - I miss you terribly!