This post is part of Snack It To Me – recipes for my favorite snack mixes. The posts are: Fairy Berry Gluten-Free Trail Mix, Sour Patched Gluten-Free Trail Mix, Cherry Cordial Gluten-Free Snack Mix, Mango Lassi Trail Mix, Apricocious Gluten-Free Trail Mix, Raisinably Delicious Snack Mix, Happy Endings Trail Mix, My go-to prepared snacks.
Raisins are a point of contention in my family. Well, between me and my sister they are. She, so very wrongly, believes that raisins have no place in anything. Not oatmeal cookies. Not Irish soda bread.
I think she might be an alien. Or at the very least adopted. There is no way such a raisin hater can be related to me.
You see, I am on the right side of this disagreement. The side where those little boxes of raisins were never a disappointment when they showed up in my halloween bucket. And I think they make a great addition to any boring cereal – they can help keep me from feeling the need to add sugar to plain chex.
Don’t worry though. I added some chocolate in there for you non-raisin fanatics. Or for those of you who think they are equally important in life.
Raisinibly Delicious Gluten-Free Snack Mix
Prep time: 5 mins
Total time: 5 mins
This is a loose template meant to inspire you to create your own trail mixes and to help keep you from getting that hangry feeling (being so hungry you are angry) when you are out and about without a safe restaurant in sight.
- 150 grams (about a cup) raisins
- 50 grams (about a half cup or a generous handfull) dried goji berries
- 50 grams (about a half cup) unsweetened dried coconut flakes
- 50 grams (about a quarter cup sunflower seeds
- 75 grams (about a half cup) good quality dark chocolate chips
- Measure all ingredients in a large bowl and mix to combine. Store in a sealed container for up to a month.
This post is part of the Gluten-Free Ratio Rally, a group of gluten-free bloggers inspired and empowered by Ruhlman‘s Ratio. We get together each month and post many different takes on the same theme. This month that theme is Gluten-Free Bagels and the rally is being hosted by Morri from Meals with Morri
I cannot believe that it is May, much less that it isMay 2nd and that it is Ratio Rally day. Because April was one ca-razy busy month.
There was a blogging conference and a gluten-free expo. There was a gluten-free cookie ebook to write. There were high school musicals and there was a design conference and a pastry demo at the French Pastry School.
I am not sure how I got so much done in a month! All I know is that I am beat. And it is Ratio Rally day. And I am hoping and praying that these “bagel bombs” turn out swell.
Ok, I am 5. I am quite ok with this. I just think purple food is more awesome. Purple cauliflower, purple potatoes and purple carrots are all way more awesome than their normal colored counter parts.
And then, there is purple sticky rice. More purple food? Send it my way. I found this in my mom’s cabinets when I was home. It comes from Williams-Sonoma. It says on the label that it was processed in a plant that handles wheat and tree nuts, but it is just rice. I swear there are no dies.
There is no better way to eat said rice than in a rice pudding that turns a color that you would assume is unnatural. Along the lines of blue ketchup unnatural (do you remember that stuff?). I am going to love the next week. Rice pudding for breakfast & desert. Every day. Want to come over and share?
Purple Rice Pudding
- 1 1/2 cups milk (I used 2% – skim is for wimps. If you need dairy free, use a second can of coconut milk and then add in some of your favorite non-dairy milk to get the right volume)
- 1 can coconut milk (the real stuff)
- 1 teaspoon cardamom (or cinnamon & nutmeg)
- 1/2 cup sliced toasted almonds
- 1/4 teaspoon salt
- 1/2 cup evaporated cane juice (you could use regular sugar, I just happen to have this around from testing recipes in Babycake’s new book).
- 1/2-3/4 cups raisins
- 2 cups cooked rice (I used purple sticky rice, but really you could use what ever rice you have – it just won’t be purple)
Heat up the milk to a simmer in a large pot over medium heat. Add the rice and return to a simmer. While that is heating, whisk salt, evaporated cane juice & cardamom together with the coconut milk. Add to your pot as soon as the pot simmers with the rice. Cook until the mixture simmers again and starts to thicken. Remove from heat and add raisins. Put in another bowl and cool until pudding is room temperature or cover and store in the fridge for up to 5 days.
I think that it makes an excellent desert. And it is purple, which makes it even better.
Clearly, there is something wrong with me. I woke up at 6am to work out & bake muffins before going to work. I really wanted something cinnamon raisin. And, after seeing on how quickly these muffins were gone (who can resist still-warm muffins?) they were quite a success.
I started with a basic muffin recipe that is the base for almost all of my muffin variations. I then added raisins, cinnamon and a brown sugar swirl. The result was a spongy, light muffin with just the right amount of sweetness.
Raisin Cinnamon Swirl Muffins
- 2 cups GF all-purpose flour blend (I used King Arthur Flour’s Gluten Free flour)
- 3/4 teaspoon xantham gum
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup canola oil
- 2 large eggs
- 1/2 stick butter (for the swirl)
- 1/2 cup brown sugar(for the swirl)
- 1/2-1 cup raisins
- 1 tablespoon cinnamon
Preheat your oven to 500°F.
Put butter & brown sugar in a small bowl and microwave to melt them together.
Whiskthe remaining dry ingredients together in a large mixing bowl. Beat the liquid ingredients together — milk, oil and eggs — until they are light. Add the wet ingredients to the dry ingredients and whisk together until just blended. It is ok if it is a little lumpy. Add in the raisins and give it a quick stir.
Line a muffin tin with papers and grease the top. Fill muffin cups about 1/3 of the way and put in a teaspoon of the brown sugar mixture. fill the muffin tins about 2/3 full and add just a little more brown sugar mixture to the top. Swirl the cups with a tooth pick to distribute the brown sugar mixture.
Put the muffins in the oven and then drop the temperature to 400. Bake for about 15 mins (mine took 17). Makes 12 regular muffins.