Gluten-free Blueberry Coffee Cake

 

This recipe is from King Arthur Flour website. You will not know it is gluten-free. Very delicious and does slice beautifully... Uses one box King Arthur Gluten-Free Muffin Mix.

Ingredients for Topping:

• 4 tablespoons butter, softened
• 1 cup light brown sugar, packed
• 6 tablespoons King Arthur Gluten-Free Muffin Mix
• 1 cup pecans, toasted and chopped
• pinch of salt

Directions for Topping:

Combine the soft butter, brown sugar, 6 tablespoons muffin mix, pecans and salt and stir until mixture is crumbly. Set aside.

Preheat oven to 375-degrees and grease a 9x13-inch pan.

Ingredients for Cake:

• 6 tablespoons melted butter
• 3 large eggs, at room temperature
• 1 cup milk, at room temperature
• remaining King Arthur Gluten-Free Muffin Mix
• 2 cups fresh blueberries, washed and dried

Directions for Cake:

Mix the batter, starting with remainder of the muffin mix, butter and eggs on medium-high speed until well-blended.

Add the milk, 1/4 cup at a time, blending well and scrping the sides of the bowl between additions.

When all the milk is added, mix on medium-high speed for about 1 minutes or until batter is thickened.

Gently fold in 1/2 cup of the blueberries.

Pour batter into prepared pan and allow to rest for 10 minutes. Top with rest of blueberries and the streusel topping.

Bake the cake for 35-45 minutes or until thermometer inserted into middle reads 210-degrees. 

Cool before cutting.

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Crispy Baked Potato Wedges

 

Courtesy of It's Not Complicated. Pretty darn solid baked fries. Easily cut in half.

Ingredients:

• 2 pounds potatoes (I used yellow baby potatoes cut into 4ths)
• 1/4 cup EVOO
• 1 tablespoon fine cornmeal
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika

Directions:

Preheat oven to 390-degrees. Grease two large sheet pans.

You may choose to peel your potatoes, but since I used baby potatoes; I left the skins on. 

Cut to baby potatoes into 4 even wedges and cover with cold water. Allow to sit 5 minutes; which removes the extra starch.

Drain the potatoes and discard the water. Place potatoes on a tea towel and dry very well.

Wipe dry the bowl and add the EVOO to the potatoes and toss till evenly coated.

Combine the cornmeal, salt, oregano and paprika and sprinkle evenly on the potato wedges.

Place potatoes on prepared baking sheets spreading out in one layer on each.

Bake for 20 minutes, carefully turn all of the wedges over and rotate the baking trays.

Bake further an additional 20 minutes until very crispy and cooked through.

Serve with finishing salt and choice of dipping sauce. I like plain ole yellow mustard.

To reheat: 355-degree oven for 10-15 minutes.

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Mediterranean Charred Carrots with Lemon Whipped Feta

 

OK, carrots are one of my top 5 favorite vegetable. Does that include carrot cake with cream cheese frosting? This picture is not quite the recipe, but close enough. I did slice my carrots, instead of roasting whole and preferred the roasted carrots chilled or at room temperature. Super pretty and tasty. Courtesy of The Secret Sauce by Shredhappens.

Ingredients for Charred Carrots:

• 2 pounds carrots, cut into thick, even slices
• 2 tablespoons EVOO
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon onion powder
• salt and pepper to taste

Directions for Charred Carrots:

Preheat oven to 450-degrees.

Peel carrots and cut into even slices.

Toss carrots with EVOO, paprika, onion powder, salt and pepper.

Place on baking sheet, evenly layered and roast 18-20 minutes or until edges are dark and blistered.

Ingredients for Whipped Feta:

• 1 tablespoon fresh lemon juice & 1/2 teaspoon lemon zest
• 1 cup thick yogurt
• 4 ounces feta

Directions for Whipped Feta:

Whip the yogurt and feta until smooth. Add the juice and zest. Adjust with salt if you like.

Toppings:

• Crushed pecans or pistachios
• Chopped parsley, mint or dill
• 1 tablespoon honey, drizzled
• red pepper flakes or sumac

To assemble: 

Spread the whipped feta on a serving plate. Pile the charred carrots on top. Add the toppings of choice.

Printed