Archive for September, 2011
I made a batch of these mini muffins a few weeks ago for two reasons. One, I was getting bored with our breakfast routine. And two, I thought I would freeze some for school mornings when I needed to serve a quick breakfast. Well, I never got around to freezing them because they disappeared so quickly. So, the next week I made another batch, and still couldn’t get them into the freezer fast enough. The kids gobbled them up for breakfast and after-school snacks. In two days they were gone. So, I guess I’m going to have to bake more, and double the recipe next time.
Chocolate Chip Banana Mini Muffins
1 Cup mashed, ripe Bananas (about 2 bananas)
1/2 Cup Coconut Nectar (or other sweetener)
1/4 Cup Grapeseed Oil (or other cooking oil)
1/2 tsp Vanilla extract
2 Cups (9 oz./250 g) Pamela’s Baking and Pancake Mix
1/4 tsp Salt
1/2 Cup mini Chocolate Chips
- Preheat the oven to 375° F. Prepare a Mini Muffin Pan by spraying with oil, or using paper liners.
- Mash bananas in a mixing bowl. Add eggs, coconut nectar, oil, and vanilla. Beat until thoroughly combined.
- Add Pamela’s Baking Mix and salt, and continue to beat.
- Mix in the chocolate chips.
- Drop scoops of about 1-1/2 Tbsp of batter into the prepared muffin pan, or until each cup is about 2/3 full.
- Bake at 375° F for 10 minutes.
- Cool in the pan for 5 minutes, then finish cooling directly on a wire rack.
- Makes about 3 dozen mini-muffins, depending on how full you fill the cups.
- For simplicity, I used Pamela’s Baking Mix for the flour. Pamela’s mix already contains baking powder, baking soda, salt, and xanthan gum. So, if you’re going to attempt this recipe with other flours, I would suggest adding a little bit of each of those.
- I have now made this recipe several times using different sweeteners – honey, coconut nectar, and agave. I’m happy to say that they all turned out delicious. I’m sure that sugar would work, too, but I didn’t even feel the need to try it.
- If your family doesn’t eat them as quickly as mine, put them in a sealed container or bag in the freezer. Because they’re small, they thaw quickly on the counter. Or, just pop them into the microwave for a warm treat.
When I was speaking with my daughter’s teacher last week, she told me that she likes to use play dough in the classroom. I told her that it would be a problem for my daughter, but that I’d be happy to make some gluten-free play dough for the class. For some classes in the past, I’ve purchased pre-made play dough, and my kids have just used their own personal supply of gluten-free play dough. But, I’ve also made play dough for the whole class to use. I’ve done well with the Kool Aid recipe below without problems, but I didn’t have the Kool Aid needed. And, I often had to add a lot of cornstarch to it after it cooked.
I decided to adjust the recipe to make it easier and faster to make. After one completely disastrous attempt, I came up with a recipe that was absolutely the easiest and fastest I’ve ever made. I kept Cream of Tartar in the recipe, but found that Xanthan Gum wasn’t needed. Five minutes of measuring and mixing, three minutes of cooking, and another five minutes of kneading in the color resulted in hours of fun! And, the texture was perfect – just like you would expect homemade play dough to be.
Easiest Gluten-Free Play Dough Recipe
1 Cup White Rice Flour
1/2 Cup Cornstarch
1/2 Cup Salt
1 Tbsp Cream of Tartar
1-1/2 tsp vegetable oil
1 Cup Water, hot but not boiling
Food Coloring, as desired
- Mix all dry ingredients together in a medium pot.
- Add the vegetable oil, then the water, and continue to mix until thoroughly combined.
- Heat the pot on the stove over low heat for about 3 minutes. I like to stir frequently with a silicone spatula.
- When the dough starts to pull away from the sides easily, turn out the dough onto parchment paper. Let it cool briefly until you can work it with your hands.
- Knead food coloring into the dough until you get the color you desire.
- Don’t overcook the dough. It shouldn’t need more than five minutes.
- To add food coloring, I use the method I’ve used since I was a kid: Using your thumbs, make a well in the middle of the ball of dough and drop the food coloring into the well. Close up the well with the outside dough, keeping the food coloring in the middle of the ball. Then, carefully begin kneading it until the color is evenly distributed throughout the dough.
- You don’t have to use the parchment paper. The dough shouldn’t be sticky. I use the parchment paper to simply keep residue and food coloring off my counter top. Wax paper or a plate would work just as well.
- If needed, adjust the texture with small amounts of water (for dry, crumbly dough) or cornstarch (for sticky dough).
- Makes about 2 cups of play dough, or about 2 baseball-size balls of dough.
- Store in tightly sealed plastic bags or containers.
Original Post January 28, 2009
We’re on our second snow day at home and the kids were happy to pull out the play dough for something to do. I was amazed that it was still good. It’s been a couple months since we’ve played with it, and about 9 months since we first made it! We’ve tried several recipes for play dough, but this one is our favorite. The Kool-Aid gives it a nice scent and additional color. You can use the additional cornstarch to adjust the consistency as needed. We store different colors in zip-type plastic bags and put them all together in a plastic bucket with a lid.
Gluten-Free Play Dough Recipe
Additional food coloring optional
Extra potato starch or cornstarch for kneading dough – We use a lot to get a preferred consistency.
- In a medium-sized saucepan, combine the rice flour, potato starch or cornstarch, salt, xanthan gum, Cream of Tartar and Kool-Aid powder.
- Add the oil and the warm water to the flour mixture and mix well. (If you want to add food coloring, mix it first with the warm water.)
- Heat the mixture on medium heat for about one minute or until the mixture thickens and pulls away from the sides of the pan. Remove from heat.
- Turn the dough out onto a cornstarch-floured surface or parchment paper.
- Knead in enough potato starch until the dough is no longer sticky.
- Store in an airtight container or bag when not in use.