SO! On top of trying to make your life a little easier with creative how-tos and the like, I am also going to be including some gluten free recipes. Now, don't tune out on me if you aren't gluten free!!! I'm putting these recipes on here for you too! One: because they're healthier (well, most of them anyway). Two: because you probably have a friend who does have Celiacs and this will help if you have them over and Three: because you can also adapt these to wheat flour if you'd like.
I found this idea originally through pintrest and read the blog of Prudent Baby at www.Prudentbaby.com! I LOVE this idea of making single servings and love it even more that I could easily adapt it to GF.
*NOTE* I was diagnosed with Gluten Intolerance when I was 20 years old. Before that, I LOVED to bake and it broke my heart thinking of all the yummy things I would no longer be able to enjoy. For the first year after I was diagnosed, I mainly ate salad. Though I lost weight, it was depressing. So I made the goal to recreate all my favorite foods with GF ingredients. Unfortunately around that same time, I moved to Colorado and had to also conquer high altitude baking. After complaining to some friends about this dilemma, one vegan friend gave me the suggestion to start using applesauce or banana instead of eggs. I no longer live in the mile high region, but I still love this suggestion. For the recipe below, you have the option of using 1/2 and egg, 1/3 a banana, or 1/4 c of applesauce... Your choice!
First, let's get our ingredients together:
-1 mug (I like the glass mug a bit more but you can use whichever)
-2 tbs + 1 tbs of SOFTENED butter
-3 tbs sugar
-2tbs brown sugar
-1/4 c flour (see note below to figure out which one is best for you)
-2 tbs sour cream
-1/8 tbs baking powder
-1 DROP of extract (almond or vanilla)
-1/2 egg, 1/3 banana or 1/4c of applesauce... Your choice!
- optional: chopped walnuts on top are lovely!
1. Mix 2 tbs of butter with your sugar, sour cream, baking powder, extract and egg/banana/applesauce choice.
2. Choose your flour: My personal favorite is Pamela's Baking Mix (http://www.pamelasproducts.com/product/PamelasBakingampPancakeMix/13193.aspx) but if you don't want to spend a bunch of money on a big (and a bit more expensive) bag either because you don't bake much or because this is for a GF who is only over now and again, then I'd suggest getting a small bag of Bob Redmill's brown rice flour. It's around $3 for the bag. As a rule, GF baking requires you to mix some flours for the best texture, but I made this recipe with just brown rice flour and it was still decadent. :D Of course, if you aren't worried about GF, you can use wheat flour. Either way, use 1/4 cup.
3. Topping: In a separate mug or small bowl, mix 1 TBS softened butter, 2 TBS brown sugar and 1 TBS flour (whichever one you used before). If you opt to use chopped walnuts, this would be the time to add them. Mix well and spoon onto the top of the cake mixture.
4. Microwave your coffee cake for 1-2 minutes. Every microwave is different so keep a watch on it. Remember though that this is a dense and moist cake, so the first time you make this it might be done before you realize!
5. ENJOY!
The picture of mine is below.... :D It's super cute for when friends drop in and you need a little something. Or stick a candle in it for hubby and give him breakfast in bed for his birthday!
If you'd like to see a picture editorial of the step by step process, Prudent Baby (www.prudentbaby.com) is the genius behind this idea of coffee cake in a cup. I just changed some of the ingredients to make it GF! :D
I found this idea originally through pintrest and read the blog of Prudent Baby at www.Prudentbaby.com! I LOVE this idea of making single servings and love it even more that I could easily adapt it to GF.
*NOTE* I was diagnosed with Gluten Intolerance when I was 20 years old. Before that, I LOVED to bake and it broke my heart thinking of all the yummy things I would no longer be able to enjoy. For the first year after I was diagnosed, I mainly ate salad. Though I lost weight, it was depressing. So I made the goal to recreate all my favorite foods with GF ingredients. Unfortunately around that same time, I moved to Colorado and had to also conquer high altitude baking. After complaining to some friends about this dilemma, one vegan friend gave me the suggestion to start using applesauce or banana instead of eggs. I no longer live in the mile high region, but I still love this suggestion. For the recipe below, you have the option of using 1/2 and egg, 1/3 a banana, or 1/4 c of applesauce... Your choice!
First, let's get our ingredients together:
-1 mug (I like the glass mug a bit more but you can use whichever)
-2 tbs + 1 tbs of SOFTENED butter
-3 tbs sugar
-2tbs brown sugar
-1/4 c flour (see note below to figure out which one is best for you)
-2 tbs sour cream
-1/8 tbs baking powder
-1 DROP of extract (almond or vanilla)
-1/2 egg, 1/3 banana or 1/4c of applesauce... Your choice!
- optional: chopped walnuts on top are lovely!
1. Mix 2 tbs of butter with your sugar, sour cream, baking powder, extract and egg/banana/applesauce choice.
2. Choose your flour: My personal favorite is Pamela's Baking Mix (http://www.pamelasproducts.com/product/PamelasBakingampPancakeMix/13193.aspx) but if you don't want to spend a bunch of money on a big (and a bit more expensive) bag either because you don't bake much or because this is for a GF who is only over now and again, then I'd suggest getting a small bag of Bob Redmill's brown rice flour. It's around $3 for the bag. As a rule, GF baking requires you to mix some flours for the best texture, but I made this recipe with just brown rice flour and it was still decadent. :D Of course, if you aren't worried about GF, you can use wheat flour. Either way, use 1/4 cup.
3. Topping: In a separate mug or small bowl, mix 1 TBS softened butter, 2 TBS brown sugar and 1 TBS flour (whichever one you used before). If you opt to use chopped walnuts, this would be the time to add them. Mix well and spoon onto the top of the cake mixture.
4. Microwave your coffee cake for 1-2 minutes. Every microwave is different so keep a watch on it. Remember though that this is a dense and moist cake, so the first time you make this it might be done before you realize!
5. ENJOY!
The picture of mine is below.... :D It's super cute for when friends drop in and you need a little something. Or stick a candle in it for hubby and give him breakfast in bed for his birthday!
If you'd like to see a picture editorial of the step by step process, Prudent Baby (www.prudentbaby.com) is the genius behind this idea of coffee cake in a cup. I just changed some of the ingredients to make it GF! :D