Gluten Free Boterkoek or Dutch Butter Cake

Gluten Free Boterkoek

This cake is more like a bar or squares - we grew up calling it Boterkoek.  It's best made with real butter rather than margarine.  However, if you are on a dairy free diet use margarine.  It's also nice that it does not use any guar gum or xanthan gum.
Dutch Butter Cake Boterkoek
1 cup butter, at room temperature or softened slightly in the microwave
1 cup granulated sugar
1 egg
2 cups rice flour ( I like a mix of 1 1/2 cup rice flour, 1/8 cup sweet rice flour 1/4 cup plus 1/8 cup millet flour )
1 teaspoon almond extract
1/4 cup sliced almonds or whole ones if you wish.
Cream butter, sugar  and almond extract together.  With a spoon or hands (not a mixer as it changes the character of the finished product) stir in the rice flour and egg. Mix well with hands or spoon..  Lightly grease a 9" round baking pan (traditionally it is round -you may use a square pan).  Pat the cake dough into the pan.  Brush the top of the cake with milk or a glaze made with 1 egg white mixed with 1 tablespoon water.  Lightly press the almonds onto the top of the cake.  Bake at 350 degrees for 30 minutes.   Store in plastic container in fridge.  This cake will stay good for at least a week or more in the fridge.  This cake tastes better and slices better after being in the fridge for at least 4 hours.

**I have made the same cake with vanilla extract instead of almond extract and it was good.
Everyone enjoys this cake including the kids and it's so easy to make.

Gluten Free " Bran" Muffins by the pail full

You might remember your Grandmother or Mother making Bran Muffins by the Pail Full in the early 1980's. This is that old recipe reworked to be gluten free.  They taste the same and have the same texture and you can use up some of your gf flours that are kicking around or even use up flopped gluten free cookies, loaf cakes, muffins etc. instead of throwing them out!  See *** below for using up the flopped cookies, cake or muffin tips.***




Soak for 10 minutes:
1 cup hot tap water
*1 cup gluten  free buckwheat flakes (or  gluten free: oatmeal,  oat bran, dry cereal,  other gf flaked grain or textured soy protein.)
In a large bowl:
Cream:
1 1/2 cups white sugar, 
3 tbsp. molasses 
 1/2 cup cooking oil. 
2 teaspoons vanilla extract


Stir in:
3 eggs 
2 cups butter milk. (or 2 cups milk and 2 teaspoons vinegar)
 2 cups flaked cereal soaked in hot water. (see above*)

Mix together:
2 1/2 cups gluten free flour blend ** see below
1 1/2 cups raisins
2 tsp. cocoa powder,
2 tablespoons baking soda, 
1 tsp. salt

Fold the dry ingredients into the wet mixture. Use a spoon do not use the mixer.  
Put in a clean ice cream pail with lid. Store in fridge 1 day before baking. Don't stir after storing. Fill muffin liners or greased muffin pans 2/3 full. Bake at 350 for 20 -25 minutes.  Let cool slightly before eating or eat cold - I like them completely cooled off best!


** Flour blend: 1 cup rice flour 1/2 cup cornstarch, 1/2 cup potato starch, 1/2 cup tapioca starch** or a blend of your choice.
***if you have some flopped gluten free baking such as muffins, loaf cakes, cookies etc. blend them in food processor until fine crumbs.  To use in this recipe - double the recipe and instead of doubling the gluten free flour use 21/2 cups gluten free flour blend and 2 1/2 cups of the cookie, cake or muffin crumbs. - works great!***

The batter will look kind of lumpy especially if you use crumbs from flopped baking but do not worry you will not notice them in the muffins!

Fill muffin liners 2/3 full.

Muffins come out of the wrappers very nicely.  

Spinach Chocolate Muffins - Very Good!

Trying to increase the vegetables in our diets. Tried this first with no cocoa and it was an awful green colour that no teen would try! Then I added a little cocoa and it was an unappetizing brownish green - like a bad hair dye! Tasted good but looks make a difference! A little more cocoa and sugar and they looked and tasted great!  

Spinach Chocolate Muffins
2 cups whole wheat flour (you can use white)
1/4 cup cocoa
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 teaspoon salt
1 egg
1/4 cup cooking oil
1/2 cup sugar plus 2 tablespoons
1 cup frozen chopped spinach - packed
1/2 cup milk
1/2 cup chocolate chips
Method
Measure into mixing bowl and wisk together the flour, cocoa, baking powder, baking soda and spices. Set aside.
In blender or food processor add the oil, milk and spinach. Process on high until well mixed/pureed. Add the egg and sugar and blend together. Pour over the dry mixture and chocolate chips and mix with fork until just blended - for best results do not over mix muffins. Fill 12 muffin cups and bake at 400 for 15 minutes until tooth pick inserted comes out clean.
Cool and serve.

The first batch with a little less cocoa came out a bit greenish not as appealing - 

Once on the left has the extra cocoa - looks much nicer!