Gluten-Free, and Dairy-Free, and Soy-Free! Oh My!

Square One® Organics friend, and baker Amy Ashcraft is converting a series of SQ1 recipes into delicious gluten-free recipes!  What’s up this week? Square One® Organics Chocolate Broccoli Cupcakes with Chocolate Spinach Frosting (Gluten-Free, Dairy-Free, Soy-Free)  Check out the recipe below!

Amy has started a brand new gluten-free bakery, Sweet Bea Bakery, creating gluten and dairy free baked goods that are delicious for all ages. All baked goods are made in a completely allergen-free kitchen: no wheat (gluten), dairy and nuts.
Currently items for sale include:
*Sandwich bread
*Sweet breads – banana, pumpkin, gingerbread, cinnamon & sugar, zuchinni
*Muffins
*Cakes and cupcakes
*Cookies Orders can be placed at sweetbeabakery@yahoo.com and can be delivered (locally) or shipped!

Chocolate Broccoli Cupcakes

1-2/3 C gluten-free all purpose flour*
¾ tsp xanthan gum
1-1/2 C sugar
1-1/2 tsp baking soda
½ tsp baking powder
¾ tsp salt
¾ C cocoa powder
1/3 C canola oil
½ C rice milk
2 twin-packs Square One® Organics Broccoli, thawed
1-1/2 tsp vanilla
3 eggs

1. Preheat oven to 350 C.  Line muffin pan with cupcake liners and spray with non-stick cooking spray.
2. Mix flour, xanthan gum, sugar, baking soda, baking powder, salt and cocoa powder in large mixing bowl.
3. Add oil, milk, broccoli and vanilla.  Beat 2 minutes on medium speed, constantly scraping the sides and bottom of mixing bowl.
4. Add eggs.  Beat an additional 2 minutes on medium speed.
5. Spoon into prepared muffin pan, filling 2/3 – ¾ full.
6. Bake for 25 minutes, or until inserted toothpick is clean.
7. Immediately remove cupcakes from pan.  Cool on wire rack.  Frost with Chocolate Spinach Frosting or wrap tightly in plastic wrap and foil.  Cupcakes will last in refrigerator for up to three days and in freezer for up to two weeks.

Yield: 24 cupcakes

Chocolate Spinach Frosting

3 Tbsp cocoa powder
1 # (4-1/2 C) powdered sugar
½ C + 1 Tbsp Earth balance Soy Free Butter
3 Tbsp rice milk
1 tsp vanilla
2 Tbsp Square One ®Organic Spinach, thawed

1. In a large mixing bowl, beat together cocoa, sugar, butter, milk and vanilla, until spreading consistency.
2. Add spinach and beat until thoroughly mixed.

Yield: 24 cupcakes

*Gluten-free All purpose flour:  Most off-the-shelf mixes will work fine for this recipe.  I make my flour by combining 3 C brown rice flour, ½ C potato starch and ½ C tapioca starch.

Shamrock Shaped Mango Margherita Pizzas – Gluten Free!

Thanks to Amy Ashcraft for converting our recipe for Mango Margherita Pizzas into this equally delicious gluten-free recipe!  Amy has started a brand new gluten-free bakery, Sweet Bea Bakery, creating gluten and dairy free baked goods that are delicious for all ages.

All baked goods are made in a completely allergen-free kitchen: no wheat (gluten), dairy and nuts.
Currently items for sale include:
*Sandwich bread
*Sweet breads – banana, pumpkin, gingerbread, cinnamon & sugar, zuchinni
*Muffins
*Cakes and cupcakes
*Cookies

Orders can be placed at sweetbeabakery@yahoo.com and can be delivered (locally) or shipped!

Mango Pizza Sauce:
2 Square One Organics Mango cups (1 twin pack), thawed in fridge
1 Hunts Tomato Paste is Gluten-Free
1 teaspoon olive oil
1 or 2 (1 oz. each) organic mozzarella string cheese, cut in half crosswise
2 Ener-G makes a gluten-free, dairy-free English muffin. I made my own – at the end of this recipe I’ve included the English muffin recipe I used. I did not toast the muffins before making this – it was not necessary

Toppings:
¼ cup snipped fresh organic basil leaves
¼ cup seeded chopped tomato

Preheat broiler. In a small glass bowl, combine sauce ingredients. Microwave on High for 15 to 30 seconds till warm. Stir. Set aside. Pull string cheese apart into small strips. Set aside.

Using a 3 ½ to 4-inch shamrock shaped cookie cutter, cut shamrock shape from each muffin half. Arrange on baking sheet. Using the back of a spoon, spread sauce evenly on each muffin half within ¼-inch of the edge.

Top evenly with toppings and cheese. Broil 4-inches from heat for 2 to 4 minutes, or until cheese is melted and lightly browned.

2 servings

Note: Bread trimmings may be used to make croutons or breadcrumbs.

Children’s Book Pair for this recipe is Stella Luna by Janelle Cannon
Square One Organics CD song pairing for this recipe – Vitamin C and Vitamin A songs!

Gluten-Free, Dairy-Free English Muffins
1-1/2 C Bread Flour Mix (I make my own mix, but you could use a boxed bread flour mix)
1 tsp xanthan gum (If you use a boxed bread flour mix that has xanthan gum in it, omit this step)

½ tsp salt
1 tbsp sugar
1 packet of active dry yeast
¾ C + 1 tbsp water, heated to 110 F
1 tsp canola oil

1.     Lightly grease and flour (with rice flour) six English muffin rings and baking sheet. Set rings on baking sheet.
2.     Mix all dry ingredients in large bowl.  Pour warm water and oil into bowl; mix until just blended.  Scrape bowl and beaters and then beat at high speed for two minutes.
3.     Spoon dough into rings and spread out.  Cover with light cloth and let rise in a warm place for about 20 minutes.  Muffins should double in height.
4.     Place rack in center of oven.  Preheat oven to 375 F.
5.     Bake muffins for 15 minutes. Muffins should be very light in color and cooked through.  Remove from rings and cool on rack for 15 minutes.  Open each muffin by piercing it with a fork around the edge.
6.     Store muffins in refrigerator (tightly wrapped in plastic wrap and foil) for three days or in freezer for three weeks.