March 8th, 2014 | Donut Worry, Be Happy (Gluten-Free Donuts)

Target donut coffee mug | Miss Kait Online

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One of the biggest problems about going gluten free is not being able to enjoy a donut with your coffee. Seriously, if you have  a sweet tooth like I do it’s pure torture, especially when you’re out and about and at a coffee & donut shop. Donuts are becoming the next big thing in the baking world and I’ve always wanted to try making some gluten free ones. My mom got me a donut tray for Christmas and I finally was able to put it to good use!

It’s no secret that I love tea too. I really wanted to try something different with my donuts (go big or go home right?!) so I decided to infuse them with tea! I used DAVIDsTEA’s Strawberry Shortcake tea but this recipe would seriously work with anything, even matcha. I’m either going to try it with their Coco Chai Rooibos tea next or Matcha Matsu.

I’m also kind of obsessed with this donut love mug from Target. How cute is it?! I think it’s from their Valentine’s collection, so I’m not sure if it’s still available.

I also created this recipe as a part of a contest that DAVIDsTea is running in collaboration with Snapguide. To see step by step photos and instructions you can go here, otherwise follow the recipe below!

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Gluten free tea infused donuts | Miss Kait Online

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If you are making this recipe not gluten free, simply use regular flour and do not use the xanthan gum. You could also easily make this recipe vegan friendly by using soy milk and egg substitutes! :) happy tummies all around!

Gluten Free Tea Infused Donuts

Ingredients

• 3 Cups Gluten free flour

• 2 Cups White sugar

• 4 Teaspoons Baking powder

• 1 Teaspoon Salt

• 4 Large eggs

• 1 Teaspoon Vanilla extract

• ½ Cups Oil

• 2 Cups Milk

• 2 Teaspoons Loose tea leaves

• ½ Teaspoons Xanthan gum

Method

1. In a medium sauce pan heat the tea leaves and milk for 7-10 minutes on low-medium heat while stirring. Mix dry and wet ingredients separately then combine.

2. Lightly grease the pan using either butter or oil. Bake at 350F for 10 min or until golden brown. Set aside to cool.

3. To create the icing, simply mix together 1tsp vanilla extract, icing/confectioners sugar and water until you reach your desired consistency. You can also add things like fruit puree and chocolate to flavour your icing. You could even use tea as well! The possibilities are endless.

4. Once the donuts are cool, dip one side in the icing and add any decorations. Wait for the icing to set and enjoy!

 

Posted in Dessert, Food, Gluten Free4 Comments

March 6th, 2014 | Lemon & Nut Basmati Rice Bowl

The avocado addiction continues. (Actually, I don’t think it will ever end. Avocados are my favourite and I’m always trying to find new ways to enjoy them.) But this time, I’m not putting it between to pieces of bread. Basmati rice is another favourite of mine. I love its distinct taste compared to other types of rice. It’s considered to be the ‘supergrain’ of rices.  Energy gained from eating it is released at a steadier and slower rate due to its low-medium glycemic index. This also makes it a great choice for those who are diabetic. It also has all 8 essential amino and folic acids and is low in sodium. The more you know!

This recipe is pretty simple and doesn’t take very long as well. The longest part is cooking the rice (which doesn’t even take very long) and then I just do everything else while its cooking. It’s great for lunch.

 

Lemon & Nut Vegetarian Basmati Rice Bowl

Ingredients

• 2 lemon wedges
• Sun sprouts
• Tamari sauce (gluten free)
• Basmati rice
• Avocado
• Dried basil, sage, oregano
• Crushed nuts (I used walnuts and pecans)

Method

1. Follow the directions on the packaging for the rice for one serving & cook per instructions. (Or follow the instructions here.)

2.  In a separate bowl, mix together some tamari sauce and soy sauce. I realize tamari sauce has a bit of soy sauce in it, but I personally find it not strong enough so I like to add a little bit of extra. I’d say probably about 1-2 tbsp of tamari and 1-2 tsp of soy sauce depending on how much sauce you’d like/how many servings you’re making. I usually just eyeball it.

3. Next add in however much spice you’d like – I use around 1/8th of a tsp. Plate the rice, avocado, sprouts and nuts and then the sauce and mix it together. Super easy!

 

I wish I could give more exact measurements, but I seriously just usually eyeball this one or judge it by taste depending on how hungry I am and how much rice I use. It really is a yummy dish though!

 

Happy eating! :)

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December 23rd, 2013 | Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls via Miss Kait Online

Gluten Free Cinnamon Rolls via Miss Kait Online

Gluten Free Cinnamon Rolls via Miss Kait Online

I remember growing up we always had one of two things for Christmas breakfast. Cinnabon and raisin toast. Udi’s makes raisin bagels that I really like so I haven’t missed out on that since going gluten free. They recently came out with a cinnamon roll as well, but it isn’t really much like Cinnabon’s although it works in a pinch if you’re too lazy to bake.

I wanted to try and make something that was more comparable to Cinnabon’s cinnamon rolls though. This is what I got. Fair warning, if you do eat Udi’s cinnamon rolls you’ll never be able to go back after this. This recipe is a bit time consuming (I’d make sure to set aside 2 hours from start to finish) but it makes a lot and you could easily freeze some or make smaller cinnamon rolls to get more out of it.

 

Gluten Free Cinnamon Rolls

Filling

• 4 Tbsp butter at room temp

• 1 1/4 Cup brown sugar

• 4 Tsp ground cinnamon

Method

1. In a small bowl mix all ingredients with a fork. Mixture will be crumbly. Set aside.

Dough

• 2 Cups all purpose gluten free flour

• 2 Tbsp white sugar

• 3 Tsp baking powder

• 1/4 Tsp xanthan gum

• 1 Tsp salt

• 3 Tbsp butter at room temperature

• 3/4 Cup milk

• 2 Large eggs

Method

1. In a large bowl whisk together the dry ingredients. Using an electric mixer, mix in the butter first then the eggs and milk.

2. Roll out the dough on a floured cutting board in a long rectangle/oval shape aprox. 1/4 inch thick. Sprinkle the filling ontop of the dough leaving roughly an inch around the edge. Carefully roll the dough into a log. Slice the log into 10 – 15 rolls. Place the rolls into a lightly greased muffin tin and bake for 20-30 minutes at 400F.

Cream Cheese Frosting

• 2 ounces cream cheese (6 Tbsp)

• 1 Cup icing (powdered) sugar

• 3 Tbsp milk

Method

1. Mix together using an electric mixer. Drizzle over cinnamon buns once cooled. You can make extra if you’d like to store in the fridge and add on top as needed.

Hope everyone has a wonderful Christmas! For those of you affected by the ice storm, hope you’re all doing ok with this crazy weather! We were lucky and the power never really went off at our house. Stay safe and warm!

Posted in Food, Gluten Free4 Comments

December 17th, 2013 | Candy Cane Biscotti (gluten free)

Candy cane biscotti

Candy cane biscotti

Candy cane biscotti

I love having biscotti with a hot drink. The gluten free biscotti you can get at the grocery store though is so over priced, so I’ve started to experiment and make my own. Biscotti is actually one of the few things that gluten free flour works really well for. Gluten free flour is naturally a little dryer and doesn’t hold moisture well.

It’s a bit time consuming making the biscotti, but this recipe makes a lot and it keeps for a pretty long time. I usually freeze about a half to a third of it in ziplock baggies and just take out a few pieces at a time.

Since it’s the holidays, I decided to share a recipe for a gluten free candy cane biscotti. This one goes especially well along side hot coco with baileys or an eggnog latte. I’m planning to make some to serve along side some hot drinks on Christmas Eve.

 

Candy Cane Biscotti

Ingredients

• 1/2 Cup softened butter

• 1/2 Cup sugar

• 3 large eggs

• 2 1/2 Cup gluten free all purpose flour

• 1 1/2 Tsp baking powder

• 2/3 Cup crushed candy cane

• 1/4 Tsp xanthan gum

Method

1. Using an electric mixer, combine sugar & butter in a bowl. Next, add the eggs and beat until well mixed. Reduce speed to low and add flour, baking powder and xanthan gum. Finally add candy canes.

2.  Flour a cutting board or your countertop. Create a log shape out of the dough. Bake at 350F 18-20 min. When the top of the log cracks slightly, reduce the heat to 325F.

3. Cut the log diagonally into 1/2″ slices. Place the biscotti cut side down on the baking sheet. Bake for an additional 12-14 minutes, turnning once halfway through. You can store them in a ziplock bag and freeze them as well.

 

Enjoy! I’ll be posting a few more holiday themed recipes later this week, including a gluten free coffee cake and cinnamon rolls. If you have any questions about this recipe let me know :).

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July 9th, 2013 | Pink Lemonade Cupcakes

I needed to make a lot of cupcakes for work (two batches!) so I cheated a bit and used two Betty Crocker’s gluten free cake mix for these puppies and altered it. They still turned out really tasty. I wanted to do a summer-y flavour so I decided on vanilla and chocolate pink lemonade cupcakes!

 

Strawberry Ice Cream

Cupcakes

1. Betty Crocker’s golden gluten free cake mix, prepared to instructions but use lemonade instead of water, then add 1 extra egg and 1 tsp maraschino cherry juice.

2. For the chocolate batch, add an additional tbsp of sugar and 4 tbsp cocoa powder.

Icing 

• 1.5 cup vegetable shortening

• 6 cups icing sugar

• 3 tsp pink lemonade concentrate

• 1 tbsp juice from a jar of maraschino cherries

• 1 tsp vanilla extract

Methood 

1.  Blend the icing using an electric or hand held mixer. Garnish with a cherry & straw.

I was going to do tiny umbrellas too but didn’t have any so I used these little flags I got from Michael’s a while ago that were on sale.

Although it was a bit time consuming because I made two batches, this recipe is actually pretty easy. I really really loved these cupcakes (I might of had 6 in one day), and so did everyone at work so that’s a plus too!! :)

Posted in Dessert, Food, Gluten FreeLeave a Comment