GLUTEN FREE BANANA APPLE WALNUT MUFFINS RECIPE

Watch and learn how to make these super moist and very easy Gluten Free banana apple walnut muffins. Buckwheat is completely unrelated to wheat so it is a great substitute for those who are gluten intolerant. Did you know that buckwheat has more fiber than oatmeal? These heart-healthy muffins are perfect as an on-the-go breakfast or snack.

Gluten Free Banana Apple Walnut Muffins
Makes 12 muffins

You’ll need: a 12-cup muffin pan with paper liners

1/2 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon coarse salt
4 large eggs
1 banana, mashed
1/2 cup honey
2 small apples (about 1-1/4 cups), small diced (peeled and cored)
1/2 cup chopped walnuts

*** For directions watch the video.

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GLUTEN-FREE VICTORIA SANDWICH

“I do baking demos around the country these days, and I’ve found that someone will always ask about gluten-free alternatives. The key to the best gluten-free flour is to mix different kinds together as they all have different qualities. The texture of this cake isn’t quite as soft as a regular Victoria sandwich; it’s more like a Madeira cake and tastes great.” – Paul Hollywood

gluten-free victoria sandwich recipe

Gluten-Free Victoria Sandwich
Serves 8
Bake 25 to 30 minute

225 g unsalted butter, softened, plus extra for greasing
80 g white rice flour
50 g quinoa flour
50 g tapioca flour
50 g coconut flour
2 tsp baking power
1 tsp xanthan gum
225 g caster sugar
4 medium eggs
100 g raspberry jam
150 g whipping cream
Icing or caster sugar, for dusting

Heat your oven to 180°C/Gas 4. Grease the base and sides of two 20-cm loose-based cake tins and line the bases with baking parchment.

Sift all the flours together with the baking powder and xanthan gum into a bowl.

In another large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula. Add the flour mixture and fold in, using the spatula or a large metal spoon until just fully incorporated.

Divide the mixture between the prepared cake tins and gently smooth the surface with a palette knife to level.

Bake in the center of the oven for 25 to 30 minutes, or until the sponges are risen, golden and slightly shrunk from the sides of the tins. Leave in the tins for a few minutes, then remove and place on a wire rack to cool completely.

Choose the best-looking sponge for the top layer and then lay the other one, top side down, on your serving dish. Spread the jam over this bottom layer.

Whip the cream in a bowl to soft peaks and spread on top of the jam then place the other cake layer on top. Dust with sifted icing or caster sugar to finish.

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

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PEANUT BUTTER TRUFFLE CRISPY RICE BARS RECIPE

In Sweet Cravings, Kyra Bussanich shares her gluten-free recipes for cakes, pies, scones, and more. These traditional rice cereal bars are a delicious reminder of the much adored “Rice Krispies Treat”, but made extra indulgent with peanut butter and dark chocolate.

PEANUT BUTTER TRUFFLE CRISPY RICE BARS RECIPE

Peanut Butter Truffle Crispy Rice Bars
Makes 18 bars

Crispy Rice Layer
1/4 cup / 57 g butter
1 (10-ounce) bag / 283 g jumbo marshmallows (I like Kraft Jet-Puffed)
2 teaspoons / 10 g vanilla extract
8 cups / 283 g gluten-free crispy rice cereal (such as Erewhon)

Peanut Butter Layer
2 cups / 284 g confectioners’ sugar, sifted
1 cup / 269 g creamy peanut butter
1/2 cup / 113 g butter
1 teaspoon / 5 g vanilla extract

Chocolate Layer
2 cups / 352 g dark chocolate
1/4 cup / 57 g butter

Spray an 8- by 11-inch baking pan with gluten-free cooking spray and set aside.

To make the crispy rice layer, melt the butter in a large pot over medium heat, stirring occasionally, until the butter browns, 3 to 5 minutes. Add the marshmallows and vanilla and stir continuously until the marshmallows are melted. Remove from heat and stir in the cereal. Pour entire contents into the baking pan. Wet or grease your hands and pat down the cereal so it is level and compact. Freeze for 15 minutes to cool and set.

Using a stand mixer with a paddle attachment, combine all the ingredients for the peanut butter layer and blend on low speed. Remove the crispy rice layer from the freezer and spread the peanut butter filling evenly over it. Freeze until firm to the touch, 30 to 60 minutes.

In a microwave-safe bowl, or over a double boiler, melt the chocolate and butter for the chocolate layer and stir together until smooth. If using the microwave, heat at 30-second intervals, stirring well in between each interval. Working quickly, spread the chocolate evenly over the peanut butter layer. If the peanut butter is cold, the chocolate will set quickly.

Freeze the pan again, 15 to 30 minutes, as it will be much easier to cut if the peanut butter layer is firm. Cut into bars and serve cold or at room temperature.

Excerpted from Sweet Cravings by Kyra Bussanich. Photography by Leela Cyd (Ten Speed Press, 2013)