I picked up a bag of lemons the other day got inspired to create a gluten-free cupcake using palm sugar. I also wanted to try out Bob’s Red Mill All Purpose Gluten-Free Flour to see how the texture fares over other gluten-free baking methods. The result was a yummy cupcake with an almost muffin-like texture. Recipe adapted from Martha.

Cupcakes Ingredients
• 3 cups all-purpose gluten-free flour
• 1.5 tsp xanthum gum
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) vegan margarine (earth balance), room temperature
• 2 cups palm sugar
• 4 large eggs, room temperature
• Finely grated zest of 3 lemons (about 3 tablespoons),
• plus 3.5 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened coconut or almond milk

Steps
1) Pre-heat oven to 325˚F.
2) Zest and juice lemons.
3) In a medium bowl, sift gluten-free flour, 1.5 tsp xanthum gum, baking powder, and salt.
4) In a stand mixer, cream palm sugar with vegan margarine with paddle attachment.
5) Add eggs one at a time until each are incorporated.
6) In a small bowl, mix the coconut milk, vanilla extract, and lemon juice.
7) Add a cup at a time of the flour mixture, alternating with a splash of the wet mixture. Mix until combined. Do not over-mix.
8 ) Spoon into lined cupcake tins and bake for about 20 minutes, until cupcakes are firm to the touch.
9) Cool completely before frosting.

Frosting Ingredients
1 cup palm sugar
1/2 cup vegetable shortening (earth balance)
1/2 cup vegan margarine (earth balance)
2 tsp lemon extract
3 TBSP fresh lemon juice
1/2 cup frozen blueberries

Steps
1) In a food processor, grind the palm sugar until it breaks-up into powdered sugar.
2) Add vegetable shortening and vegan margarine and cream in food processor until smooth.
3) Add lemon extract, lemon juice, and blueberries.
4) If the frosting breaks-up from the blueberry juice, add more earth balance until it’s completely smooth.
5) Pipe onto cupcakes.

Although I try to eat gluten-free and sugar-free for health reasons, occasionally when something yummy comes along, the temptation is difficult to avoid. I was craving some blueberry muffins lately, so I decided to adapt this banana bread recipe (via Jess) into mini-muffin delights, in order to avoid the unhealthy grab. These are super-healthy with no sugar substitutes. Enjoy.

Gluten-Free Sugar-Free Banana Blueberry Mini Muffins
(Makes approximately 30 mini-muffins)

2 cups Almond Meal
1 cup Quinoa Flakes
1/4 tsp Sea Salt
1 1/2 tsp Baking Soda
2 Tbs melted Coconut Oil
3 Eggs
2 cups or 3 large Mashed Bananas
1/2 cup Pecan Pieces
1 cup Frozen Blueberries
Coconut Sugar for decorating (optional)

1) Preheat oven to 350˚F.
2) Spray a mini muffin pan with cooking spray.
3) Combine almond meal, quinoa flakes, sea salt, and baking soda in a large bowl with a whisk.
4) Stir coconut oil, eggs, and mashed bananas together in a medium bowl with a spoon.
5) Add liquid ingredients to dry into the large bowl. Add pecan pieces, then stir-in frozen blueberries.
6) Scoop dough into mini muffin pan. Optionally sprinkle with coconut sugar for extra crunch and sparkle.
7) Bake for 15 minutes, or until edges of muffins start to brown and pull away from sides.
8 ) Allow to cool and store in an airtight container.

Purim is finally here! To conclude this week’s daily hamantaschen countdown is a recipe that’s heaven for the gluten-free peanut butter and chocolate fiend. Recipe adapted from Elana’s Pantry.

I’m off to give out my hamantaschen boxes! For the gluten-free recipients, they’re getting the aforementioned Chocolate-Peanut Butter Hamantaschen along with the  Gluten-Free Pecan Pie Hamantaschen. And for those who have a more lenient diet, they’re getting Lemon Bar Hamantaschen, Chocolate-Filled Hamantaschen, and ones filled with a variety of jams. Purim sameach!

Gluten-Free Chocolate Peanut Butter Hamantaschen

Ingredients
2 ½ cups almond meal
¼ cup cocoa powder
½ teaspoon salt
½ cup, and 2 Tbs palm sugar, divided
¼ cup warm water
½ tsp of potato starch
½ cup natural smooth peanut butter
Mini semi-sweet chocolate chips for decorating

Instructions
1) In a large bowl sift, then stir together almond meal, cocoa powder, and salt.
2) In a smaller bowl, sift palm sugar and then stir warm water until it’s mostly dissolved.
3) Pour palm sugar syrup into dry ingredients bowl and mix until combined to a soft dough-like consistency.
4) Scoop tablespoon sized balls of dough onto a parchment-lined baking sheet.
5) Press each ball flat with palm of hand until dough is round and about ¼” thick.
6) In a small bowl, mix peanut butter with ½ tsp potato starch and 2 Tbs palm sugar.
7) Scoop ½ teaspoon of peanut butter mixture into center of each dough circle.
8 ) Fold dough in to create 3 sides, pinching each of the 3 corners to form a triangle-shaped cookie.
9) Sprinkle each cookie with mini chocolate chips.
10) Bake at 350°F for around 8 minutes until cookies are golden brown around the edges.

If you like lemon bars, then you’ll love these Lemon Bar Hamantaschen. As I continue preparing for Purim, my hamantaschen creation marathon goes on. Stay tuned for one more hamantaschen recipe coming up this week!

Dough recipe modified from New Kosher, and filling modified from The Nourishing Apron.

Lemon Bar Hamantaschen

Dough – Ingredients
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup almond meal
3 eggs
1 cup raw sugar
1 stick softened Earth Balance
2 teaspoons vanilla

Dough – Instructions
1) Preheat the oven to 375F.
2) Sift together the dry ingredients.
3) In a separate bowl, combine the eggs, sugar, softened butter, and vanilla
4) Thoroughly combine the two mixes, until you have a soft dough formed
5) Form 3 balls with the dough, wrap the dough in plastic and refrigerate for 15 minutes.

Filling – Ingredients
1/2 cup arrowroot or tapioca starch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 lemons, juiced (just under 1 cup juice)
zest of 1 lemon
4 eggs
3/4 cup honey
1/4 cup palm sugar
1/4 cup maple syrup
Powdered sugar for dusting

Filling – Instructions
1) Combine arrowroot or tapioca, baking powder and baking soda in a medium bowl.
2) In another bowl, combine eggs, lemon juice, lemon zest, honey, palm sugar, and maple syrup.
3) Whisk wet ingredients into dry until dry ingredients are completely dissolved.
4) Pour mixture into a medium saucepan on low-medium heat, and whisk continuously for 8-10 minutes until a thick custard forms. Be very careful to continue whisking on a lower flame or the eggs might scramble. Allow to completely cool.

Shaping the Hamantaschen
1) Roll out with a rolling pin until dough is 1/8″ thick.
2) Cut 3.5″ diameter circles with a round biscuit cutter (or use the top of a drinking glass).
3) Place a small dollop of lemon custard in the center of each circle. Using the edge of a knife or small off-set spatula, fold up 3 sides and pinch each corner to form the hamantaschen shape. Turn over and smooth any cracks on the bottom of each cookie.
4) Place each hamantaschen on a parchment-lined cookie sheet and bake at 375˚F for 15 minutes or until lightly browned on edges. Be careful not to overbake

Purim is this week, and it’s that time of year to bring joy to others through giving delicious baked goods. This is why Purim is my favorite holiday. This year, I decided to go the traditional route, and bake various types of hamantaschen. Below is a healthier spin on the traditional cookie. It’s gluten free and doesn’t use any cane sugar.

Dough recipe adapted from Jerry, and filling recipe adapted from Joy of Kosher.

Gluten-free Pecan Pie Hamantaschen

Dough – Ingredients
2 sticks (1 cup) Earth Balance margarine, softened
1/2 cup palm sugar
1 large egg
1/2 tsp vanilla extract
1 cup white rice flour
1/2 cup coconut flour
2 tsp baking powder
1 tsp xanthan gum
1 tsp cinnamon

Dough – Instructions
1) Preheat oven to 350˚F.
2) Beat softened Earth Balance with palm sugar until creamed in a large bowl (or in a mixer).
3) Add egg and vanilla and beat until incorporated.
4) In a separate bowl, sift dry ingredients, then stir until combined.
5) Add dry to wet and mix until dough forms.
6) Scoop dough from bowl into plastic wrap, shaping into a ball, and refrigerate for 30 minutes. In the mean time, prepare the filling (below).

Filling – Ingredients
1/4 cup pure maple syrup
1/4 cup almond milk
Pinch salt
1 Tablespoon cornstarch
3/4 cup pecan pieces
1/2 teaspoon vanilla extract

Filling – Instructions
1) Whisk together the maple syrup, almond milk, salt, and cornstarch in a medium-sized saucepan over medium-low heat.
2) Keep stirring continuously with a whisk until the mixture boils and thickens.
3) Once boiling, turn off the heat and stir-in pecan pieces and vanilla.
4) Allow to fully cool.

Shaping the hamantaschen

1) Prepare 2 large pieces of wax or parchment paper for rolling the dough.
2) Place one piece of parchment on the counter and sprinkle arrowroot, tapioca, or potato starch.
3) Place refrigerated dough in the center of parchment and flatten into a disk shape.
4) Sprinkle the top of the disk-shaped dough with more starch, and place the second sheet of parchment on top.
5) Roll out with a rolling pin until dough is 1/8″ thick.
6) Cut 3.5″ diameter circles with a round biscuit cutter (or use the top of a drinking glass).
7) Place a small dollop of pecan filling in the center of each circle. Using the edge of a knife or small off-set spatula, fold up 3 sides and pinch each corner to form the hamantaschen shape. Turn over and smooth any cracks on the bottom of each cookie.
8 ) Place each hamantaschen on a parchment-lined cookie sheet and bake at 350˚F for 13 minutes or until lightly browned on edges.