Off again, On again

Being a gluten free family isn't that bad.  Except in the bread department.  I made the executive decision yesterday to make an exception.  I couldn't resist making this lovely loaf of bread after Em's success.  I doubt I'll ever meet a person who can resist the idea of freshly baked bread with butter and (in mexicanjumpingbain's case) honey.  Hot crusty bread = ultimate comfort food.  So amazing to make bread at home that has the consistency of a french baguette. Even though it doesn't look exactly like one...

So, after using up all the wheat flour in our house on the bread- I told mainbain it was burning a hole in my mixing bowl - I made another executive decision.  I would attempt make something gluten free so enjoyable we would be unable to resist. Something that came close to bread/comfort food status in terms of yumminess.  I remembered a recipe from Milkbreath and Margaritas that looked easily convertible - and intriguing since it uses no eggs. It also sounded kind of healthy with a whole box of raisins... So, I thought I'd make the cake into muffins and have something new for breakfast. I get so tired of the same old thing every day. Eggs & bacon with or without grits with or without cheese.  While the picture may not do the poor muffin justice, it was right up there with the bread.  Full of spice and rich with raisins. A hit with everyone. 

You can try her recipe for the poor man's cake, or you can use my variation for gluten free.  Or you can make up your own.  But it's gooooood.  Either way you'll be happy you did.

Water

1 box of raisins

1 t Baking soda

1 c sugar

1/2 c coconut oil

1 t salt

1 t cloves (I just realized I added a Tablespoon for all the spices, and it was still great)

1 t cinnamon 

1 t nutmeg

4 C. flour (I used Pamela's GF baking mix)

Put raisins in 2 C of water and cook on med-high for 10 minutes. Remove from stove and add 1 C cold water and 1 t baking soda. 
In a large bowl, mix sugar coconut oil salt and spices.  Add raisin water mixture. Add flour and mix well. I made it yesterday afternoon and put it in the fridge at this point.

Bake in muffin tins for 15-20 miuntes depending on size.  My mini muffins took 15, my large ones took about 20. This is seriously so quick (you don't even need to use your mixer)and yummy - go buy some raisins...you kids will thank you.  Mine did.

All that's assuming you like raisins, of course. 


Lib