Gluten-Free Cinnamon Cake Bites and an Announcement

Celiac Teen is about to make a change.  You see, I'm moving to wordpress.  A self-hosted pretty new thing.  But, I don't want to lose you, or for you to lose me!  The url will be the same, but the feed won't.  However, I flipped it all around so that you can subscribe to an updated feed already!  Then, nothing will change for you, it will just take you to the new site when that's all ready =D.  Which should be pretty soon!

I'll still be writing and baking and posting, just in a more fantastic space!  Anyways, I wouldn't tell you about the excitement of that without something good to eat!  These are little cake bites.  Or maybe muffin bites.  Either way, the cinnamon flavour warms your heart with each and every morsel you take.  They are comforting and halfway between a muffin and a cake.  Not as healthy as a muffin, but definitely as light as a cake so I'll let you decide that one!

There isn't really a big story to these, they are just delicious.  Simple and wonderful.  The perfect bribe to subscribe.  (I would never ask typically, but if there were no more new updates it would be sad!).

Gluten-Free Cinnamon Cake Bites
An original recipe by Lauren of Celiac Teen.
Ingredients
1/2 cup millet flour
1/3 cup tapioca starch/flour
1/3 cup sorghum flour
1/3 cup sweet rice flour
1 tsp xanthan gum
3 tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
2 eggs, beaten
1 cup milk
3 tbsp maple syrup
1/2 cup butter, melted and cooled

Steps
Preheat oven to 350 degrees Fahrenheit and spray mini muffin tins with cooking spray.

In a large bowl, whisk together dry ingredients.  In a small bowl, whisk together eggs, milk, maple syrup and butter.

Pour liquid into dry ingredients and stir until almost all lumps disappear.  Fill mini muffin tins 2/3 full (about one spoonful).  Bake for 15 minutes or until a toothpick inserted into the centre comes out clean.

All lined up like ducks in a row.  Except these are ready to be devoured.  

The careful cracks in these bites are merely a design feature.  They just add to the aesthetic appeal.  No density or general badness from them, just a cinnamon burst of cake.  

Sometimes though, you have to live on the edge.  The maple-syrup dunking edge.  This cake has an element of coffeecake, so that is completely acceptable.  If not encouraged.

Ahh, yes.  It's truly the perfect two-bite snack.  Possibly a bit on the sweet side for breakfast, but other than that, it's an anytime treat.  It's a light and lovely bite.

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So yes, Wordpress, here I come (thanks to the fantastic Barbara of Vino Luci!).  What better way to transition than with a simple little bite.  It's a transition between a muffin and a cake, with a size that makes them easy to eat just the amount you want!  I hope that you enjoy these as well as the new site =D.

xoxo
Lauren

Twitter, Facebook, Foodbuzz and Flickr.

Gluten-Free Juice Pancakes

A common part of breakfast is a glass of juice, but have you ever considered adding the juice to your breakfast rather than having it alongside it?  One day when we were out of milk, I noticed that we had some juice so juice pancakes it was!  These aren't your everyday pancakes though.

A few months ago, POM sent me some of their pomegranate juice to cook, bake or drink.  It was good, but I found that the tart flavour could be a bit strong when drinking more than a couple of sips (however, the pomegranate kiwi one was definitely my favourite - the flavours complemented each other wonderfully).  So I decided to bake with it and with orange juice, so use whatever you have on hand.  This recipe is a small one.  It only makes a couple of pancakes, but that makes it perfect for one or for little kids.  The pancakes are in fun (but natural!) colours, so you can't go wrong!  You can even make both versions if you want =D.

This post is linked to Slightly Indulgent Tuesdays.

Gluten-Free Orange Juice Pancakes
An original recipe by Lauren of Celiac Teen.
Ingredients
1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup tapioca starch/flour
1/4 tsp baking powder
1/8 tsp xanthan gum
2 tbsp sugar
1 egg
1/2 cup orange juice
3 tbsp salted butter, melted

Steps
Heat a frying pan until a drop of water dances across the surface.

Meanwhile, whisk together dry ingredients in a medium sized bowl.

In a small bowl or the measuring cup, whisk together wet ingredients.  Pour wet ingredients into dry ingredients and stir until just a few little lumps remain.

Place spoonfuls of batter onto the frying pan and cook until it begins to look dry and bubbles break the surface, 1 to 2 minutes.  Flip the pancakes and cook until cooked through, about 1 to 2 minutes more.

Enjoy!

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Gluten-Free Pomegranate Juice Pancakes
An original recipe by Lauren of Celiac Teen.
Ingredients

1/4 cup sorghum flour

1/4 cup millet flour

1/4 cup tapioca starch/flour

1/4 tsp baking powder

1/8 tsp xanthan gum

3 tbsp sugar

1 egg

1/2 cup pomegranate juice (such as POM)

3 tbsp salted butter, melted

Steps

Heat a frying pan until a drop of water dances across the surface.

Meanwhile, whisk together dry ingredients in a medium sized bowl.  

In a small bowl or the measuring cup, whisk together wet ingredients.  Pour wet ingredients into dry ingredients and stir until just a few little lumps remain.

Place spoonfuls of batter onto the frying pan and cook until it begins to look dry and bubbles break the surface, 1 to 2 minutes.  Flip the pancakes and cook until cooked through, about 1 to 2 minutes more.

Enjoy!

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You could go for an orange pancake or two.

Or possibly even a stack of pomegranate ones.

But the real fun sets in when you make both.  A giant stack like this isn't necessary, but it sure is delicious.  Lots of fun.  Purpleish and orangeish make for lovely pancake colours.  They even brown nicely.

The flavours are interesting and lovely.  After all, they are juice pancakes!

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So there you have it.  Juice in pancake form.  Who would have thought?  They are almost casein-free too.  Just substitute the butter for earth balance, or similar butter substitute and you're good =D.  

I hope that you all are enjoying this Easter weekend.  It's also Passover, which means that there are a handful more gluten-free treats at the grocery store, such as pound cakes and mixes.  Just a fun little tidbit for you!  

xoxo

Lauren

Twitter, Facebook, Foodbuzz and Flickr.