Other Categories - The Yummy Bowl

Baked Cabbage Casserole

Julia | The Yummy Bowl — Thu, 24 Nov 2022 02:24:09 +0000

This ultra cheesy baked cabbage casserole is bursting with rich flavor.

We like to serve our Russian cabbage ''pie'' with sour cream or fresh parsley.

Our favorite cabbage recipes include fried cabbage, unstuffed cabbage rolls to old fashioned cabbage casserole.

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Ingredients

Eggs - at room temperature for easy binding.
Yogurt and mayo - for low-fat version use only nonfat yogurt without mayo. Still great, but the taste will be slightly different.
Cabbage filling - regular green cabbage.
Gf flour (or regular all-purpose flour) - I like to use my go-to flours (King’s Arthur, Bobs Red Mill 1-to-1 or Schar Mix C or Universal).
Mozzarella Cheese - melty cheese is great and mozzarella is the winner here.

This cabbage recipe is more of a breakfast casserole or strata, vegetable frittata, quiche, Spanish tortilla, or a thick pancake.

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Prep. Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish or tart pan with butter or neutral cooking oil spray (I use olive oil).

Wet ingredients. In a medium mixing bowl, add eggs, yogurt, and mayonnaise and whisk until blended. Set aside.

Dry ingredients. In a large bowl combine together flour, black pepper, baking powder, corn starch.

Whisk the flour mixture into the batter until smooth.

Prepare the cabbage mixture. In another mixing bowl add cabbage and 1 teaspoon salt.

Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.

Here, you can add more seasonings if you like.

📋Slice the cabbage thinly, just like you would for a coleslaw. Medium short and very thin slices are ideal for the casserole to cook through. It will also be easier to cut it into even slices.

Assemble. Layer the cabbage evenly across the baking dish.

Pour in the batter.

Bake. Sprinkle grated mozzarella cheese on top of the filling.

Bake in preheated oven for about 35-40 minutes or until the top is golden brown and the cabbage pie has set.

Optional add-on: in this step, you can choose to garnish your easy cabbage casserole with black & white sesame seeds!

Let the pie cool. Remove from the oven and let set for 15 minutes before cutting into slices.

Garnish the cabbage casserole with parsley and serve with yogurt or sour cream.

If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.

Tips

Great texture - Soft on the inside and lightly crispy on the outside. Mild savory flavor.
More flavor - Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, celery salt seasoning or carrots.
Dairy free - I like to use vegan mayonnaise, soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's as thick as sour cream or creme fraiche.
Favorite add-ons - for more bulk, add ground sausage, ground beef , ground turkey or chicken. Brown this in a skillet before adding to the batter.
Veggie boost - mushrooms and shredded carrots work well but things like spinach (fresh not frozen), green beans, bell peppers, broccoli, and peas would add even more nutrition.

The best thing about this pie is that it’s great to enjoy at any temperature - hot or cold.

Serving Suggestions

Curried Chickpea Burgers - for all vegetarian weeknight dinner
Pork and Beef Meatballs - classic
Pasta Fagioli Soup
Vegan Pumpkin Soup

Related: Ground beef and cabbage

Freezing And Storing Instructions

To Store. Airtight container for 3-4 days, refrigerated.
To Reheat. I like to use air fryer, oven or microwave (the texture may become soggy here).
To Freeze. Freeze baked casserole for 2-3 months. Let thaw to room temperature before reheating.

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Recipe

Cabbage Casserole Recipe

This is one of the best cabbage meals you’ll ever have. Ultra cheesy cabbage pie is bursting with rich flavor. It is made using simple ingredients like shredded cabbage, mozzarella cheese, and eggs. We like to serve this cabbage casserole with sour cream or greek yogurt and some freshly chopped parsley.

Course Breakfast, Main Course

Cuisine Russian, Ukranian

Keyword cabbage cheese bake, cabbage pie, one pot cabbage casserole

Prep Time 10

Cook Time 40

Resting Time 15

Total Time 1 5

Servings slices

Calories 300kcal

Author Julia | The Yummy Bowl

Ingredients

4 large eggs
¼ cup plain low-fat greek yogurt
¼ cup mayonnaise I used vegan mayonnaise
¼ cup flour gluten free blend or regular all purpose, see notes
1 teaspoon baking powder gluten-free if neccessary
1 teaspoon cornstarch
1 pound cabbage about 6 cups thinly sliced
1 teaspoon salt or to taste
Pinch of black pepper
1 ⅓ cup mozzarella cheese grated
Butter for greasing the baking dish
Freshly chopped parsley for garnish

Instructions

Preheat oven to 375 degrees Fahrenheit and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.
In a medium mixing bowl, add eggs, yogurt, and mayo and whisk until blended. Set aside.
In a large mixing bowl combine flour, black pepper, baking powder, and corn starch. Whisk flour mixture into the batter until smooth.
In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
Layer the cabbage evenly across the baking dish. Pour in the batter.
Sprinkle grated mozzarella cheese on top and bake for about 35-40 minutes or until the top I golden brown and the cabbage pie has set.
Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsley yand serve with yogurt or sour cream.

Video

Notes

Flour - I like to use King's Arthur Measure Measure for Measure, Schar Universal, or Mix C, Bobs Red Mill 1 to 1 with xantham gum is preferred but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder), tapioca, or cassava flour will work just fine.
This cabbage pie can also be dairy free - use vegan mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We make it with soy products too!
Slice the cabbage quite thin, just like you would for a coleslaw. We can't work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
It has great texture - Soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Easy Cabbage Recipes

If you have leftover cabbage, I have a delicious collection of 40+ Best Cabbage Recipes.

This recipe has been inspired from here.

The post Baked Cabbage Casserole appeared first on The Yummy Bowl.

Egg Bites Recipe

Julia | The Yummy Bowl — Fri, 09 Feb 2024 15:23:58 +0000

Get ready to enjoy a healthy egg breakfast - an easy zucchini Egg Bites recipe! Perfect for any time of day or as a convenient grab-and-go breakfast option. This recipe is freezer-friendly, allowing for easy reheating whenever you need a quick snack or breakfast.

Egg Bites are like mini frittatas, customizable with your favorite ingredients like veggies, cheese, and meat.

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Why It's Yummy

Quick and easy. Just 4 ingredients to make these healthy and egg bites.
A nutrient-rich recipe. This dish is high in protein from the eggs, and rich in vitamins, fiber, and antioxidants from the zucchini.
Kid-friendly egg muffins. Eggs, cheese, and veggies! A combination that kids of all ages will love.

Ingredients

Eggs - this recipe uses 8 large grade A eggs. whole pieces for 11 muffins.
Zucchini - grated and squeezed. Use small to medium zucchinis because they tend to be more flavorful and contain less liquid than large ones.
Baking powder - zucchini and eggs are dense ingredients, so adding baking powder helps lift and leaven the batter, making the muffins fluffy and soft.
Cheese - you can use cheddar, mozzarella, or a combination of both! This will add tons of cheesy flavor and gooey texture to the dish.
Green onions or chives- give the dish a pleasant savory kick.
Salt and black pepper- to taste.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Egg Bites

Prep. Preheat oven to 350°F (180°C).

Grease the muffin pans with a thin layer of oil so you can easily remove the muffins after baking.

Grate 1 zucchini, wrap in a linen towel or cheese cloth, and squeeze out excess moisture.

You should have about 1 + ¾ cup of grated zucchini.

Make the muffin batter. Thoroughly whisk the eggs until they are fully combined.

Then gently stir in all the remaining ingredients.

Place in muffin pan. Divide the mixture into either 10-11 muffin cups.

Bake. Bake for 30 minutes.

Use a toothpick or knife to check the center of a muffin. If it comes out clean, they are done. If not, bake a little longer.

I love to serve this for brunch along with a smoothie and mini pancakes.

How to avoid watery/spongy egg bites:

Drain grated zucchini well before adding to the batter.
Ensure egg muffins are fully cooked before removing from the oven.
Maintain a balanced ratio of veggies and cheese to avoid mushiness.

Tips

Avoidovermixing the batter. Egg muffins may fall apart if the batter incorporates too much air.
Take time to whisk the eggs properly to ensure the even distribution of the yolks and whites. This will give the muffins a better texture.
Don't skimp on seasoning. Eggs can be bland without proper seasoning like salt and pepper. Add according to taste.
Use freshly grated cheese. Pre-grated cheese contains anti-clumping additives which affect how well they melt. Freshly grated cheese will make the muffins richer and smoother.
Egg white bites - you can also make this recipe with egg whites, for this double the egg amount.
Do not overbake. The top center may look underdone when you remove the muffins from the oven, but they will set further as they cool.
Add enough cheese. Aside from the eggs, the cheese will also bind the ingredients together. Reducing the amount may affect the texture of the breakfast egg muffins.

Storing & Freezing Leftover Egg Bites

To Store. Let the muffins cool down before storing. Refrigerate for 3 days. If you have leftover zucchini, follow these tips on how to store zucchini.
To Freeze. Wrap each muffin individually in plastic wrap or aluminum foil to prevent them from sticking together. Place them in a freezer bag with as much air removed as possible to minimize the risk of freezer burn. Freeze for 3 months.
To Reheat. Thaw them in the fridge overnight if frozen. Reheat in microwave in 30-second intervals until warmed through or in the oven at 175°C for about 10 to 15 minutes.
To Make Ahead. Mix the egg batter and refrigerate for up to 2 days. When ready to bake, allow to come to room temperature and bake!

Egg Bites Variations

Add more vegetables: finely diced bell peppers, mushrooms, tomatoes, onions, and spinach are great add-ons to the egg muffins.
Spice them up: smoked paprika, red pepper flakes, or chili powder. Other spices like garlic powder, onion powder, and allspice are also possible/.
Dried herbs: basil, oregano, or thyme will work.
Other cheese options: Gruyere, Colby jack, Swiss, and Parmesan.
Meat: cooked ground chicken, turkey, sausage or crispy bacon.

Delicious & Healthy Breakfast Ideas

Recipe

Egg Muffin Recipe

Get ready to enjoy these amazing Egg muffin bites, perfect for any time of day or as a convenient grab-and-go breakfast option. This recipe is freezer-friendly, allowing for easy reheating whenever you need a quick snack or breakfast.

Course Breakfast

Cuisine American

Keyword egg bites, egg bites recipe, egg muffins, healthy egg breakfast, how to make egg bites

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 92kcal

Author Julia | The Yummy Bowl

Ingredients

8 large eggs
1 + ¾ cup grated and squeezed zucchini about 1 medium zucchini
1 teaspoon baking powder
1 cup grated cheddar or mozzarella cheese
4 tablespoon chopped green onions or chives
salt to taste
black pepper to taste

Instructions

Preheat oven to 350°F (180°C). Grease the muffin pans with a thin layer of oil so you can easily remove the muffins after baking.
Grate one medium zucchini, wrap in a linen towel or cheese cloth, and squeeze out excess moisture. You should end up with about 1 + ¾ cup of grated zucchini.
Thoroughly whisk the eggs until they are fully combined.
Then gently stir in all the remaining ingredients.
Divide the mixture into either 10-11 muffin cups. If you are using 12 muffin pan, fill the empty tins with water so that the bites cook evenly.
Bake for 30 minutes.

Notes

Use a toothpick or knife to check the center of a muffin. If it comes out clean, they are done. If not, bake a little longer.

To Store. Let the muffins cool down before storing. Refrigerate for 3 days.
To Freeze. Wrap each muffin individually in plastic wrap or aluminum foil to prevent them from sticking together. Place them in a freezer bag with as much air removed as possible to minimize the risk of freezer burn. Freeze for 3 months.
To Reheat. Thaw them in the fridge overnight if frozen. Reheat in microwave in 30-second intervals until warmed through or in the oven at 175°C for about 10 to 15 minutes.

How to avoid watery/spongy egg bites:

Drain grated zucchini well before adding to the batter.
Ensure egg muffins are fully cooked before removing from the oven.
Maintain a balanced ratio of veggies and cheese to avoid mushiness.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

For all recipes, hop on to our Breakfast collection.

The post Egg Bites Recipe appeared first on The Yummy Bowl.

Stove Top Burgers With Cabbage

Julia | The Yummy Bowl — Thu, 21 Dec 2023 10:30:11 +0000

These Stovetop burgers are made by layering grilled beef burger patties with my delicious hummus and red cabbage slaw, sandwiched in a buttery Brioche Burger Bun, these burgers explode with flavor. Whether for a laid-back summer cookout or a quick weeknight dinner, its delightful taste requires minimal prep time.

Forgo the grill and opt for the stovetop to create the juiciest and most flavorful hamburgers! Check out more stove top burgers and sandwiches: from our salmon burgers, chickpea burgers, to crispy chicken sandwiches.

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The Best Stovetop Burgers

For top-notch stovetop burgers, the key lies in the quality of the beef itself:

Opt for good-quality ground beef; it's the foundation of a fantastic burger. Keep an eye out for deals on high-quality ground beef to freeze pre-shaped patties for later use.
The ideal ground beef ratio is 80% lean and 20% fat, yet 85% lean still works well for delicious burgers.
Avoid ground beef leaner than 90%, as it can result in dry and crumbly burgers.
Preferably, buy freshly ground beef from the butcher case for a fresher quality and less compression, allowing for a more tender burger.
If you only have frozen beef, it's still possible to make a decent burger. There are helpful tips and tricks available for thawing ground beef to achieve tasty results.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this p

Ground beef selection - optimal stovetop burgers start with fresh ground chuck, ideally 80/20 lean-to-fat ratio, which ensures a perfect blend for flavor and texture. Chuck Roast's marbling provides the ideal balance.
Seasoning - classic hamburger requires only the simplicity of salt and pepper for seasoning! But if you want some extra flavor use the seasonings in this recipe!
Bun choice - while I relish toasted brioche buns with my burgers, feel free to use your preferred bun variety.
Topping varieties - personalize these burgers to suit your family's preferences. I used hummus and cabbage slaw.

Instructions

Chop the veg. Pulse the onions and bell peppers in a blender for a few seconds until they become finely chopped. Note: If you don't have a blender, finely chop the vegetables by hand.

Mix up the meat. Place the ground beef in a medium bowl. Add the spices, blended vegetables, salt, and pepper to your taste.

Make the patties. Thoroughly mix all the ingredients by kneading the minced meat well with your hands. Form the mixture into 4 burger patties and set them aside.

Related: Unstuffed Cabbage Rolls

Cook the hamburgers on the stove. Heat a grilled pan over medium heat. Add ½ tablespoon of your preferred cooking oil.

Cook the burgers until they are done, adjusting the heat if necessary. Cook for 3-4 minutes on one side, then flip and cook for the same duration on the other side. Just before removing the burgers from the pan after flipping, place cheddar cheese on top to allow it to melt slightly.

Cabbage and pickles. Combine the cabbage and parsley in a small bowl. Add salt and olive oil according to your taste preferences. Mix thoroughly. Slice the pickles into rounds or slices.

Toast the buns. Slice the burger buns in half and toast them in the same pan where you cooked the beef burgers.

Assemble Burgers. Spread hummus on the bottom half of the bun. Layer with cabbage, pickles, and a beef burger.

Top with the other half of the burger bun and serve alongside extra pickles.

Enjoy your stovetop burgers!

How To Toast The Buns

Slice the buns in half horizontally.
Spread a thin layer of butter on each cut side.
Toast in a skillet over medium heat or broil in the oven until golden (1-2 mins).
Serve and assemble burgers with preferred toppings.
Longer toasting adds crunch and enhances burger flavor. Adjust time for desired crispness.

How Long Do You Cook Burgers On The Stove? (medium-rare to well-done)

When cooking stovetop burgers, the cooking time can vary depending on several factors like patty thickness, stovetop temperature, and personal preferences for doneness.

Here's a guideline to help you estimate cooking times, but always use a thermometer to check for proper doneness:

For Medium-Rare: Cook the burgers for about 3-4 minutes per side or until the internal temperature reaches 130-135°F (54-57°C).
For Medium: Cook the burgers for about 4-5 minutes per side or until the internal temperature reaches 140-145°F (60-63°C).
For Medium-Well: Cook the burgers for about 5-6 minutes per side or until the internal temperature reaches 150-155°F (66-68°C).
For Well-Done: Cook the burgers for about 6-7 minutes per side or until the internal temperature reaches 160°F (71°C), as recommended by the FDA.

Remember, using a meat thermometer to check the internal temperature is the most accurate way to ensure the burgers are cooked to your desired level of doneness and meet recommended safety standards.

Substitutions

Hummus: guacamole, avocado crema or simple honey mustard sauce work great.
Hamburger buns: in my stovetop beef burger recipe, I utilize soft buns from my local bakery shop, yet store-bought buns serve as a time-saving alternative. For those adhering to a gluten-free diet, ensure you select gluten-free buns.
Cheese: while I favor topping my burger with cheddar cheese, feel free to choose any cheese variation you prefer. American cheese, pepper jack cheese, Swiss cheese—the options are endless! Alternatively, if you prefer a more minimalist avocado burger topping, omit the cheese entirely.

How to Make Ahead & Store Leftovers

Make Ahead. To prepare these burgers ahead of time, prep your hummus, and cabbage and store each component in separate airtight containers and refrigerate. The hamburger patties can be transferred to the freezer 30 minutes before grilling.
To Store. When storing your burgers, ensure each ingredient is placed in its own airtight container. Before consumption, reheat and assemble the burgers one by one.
To Reheat. Reheat your guacamole bacon burgers by warming the meat in a low-temperature oven (300 degrees F for 7-10 minutes) or using a skillet. Once heated through, assemble the burgers with the remaining ingredients before serving.

Serving Suggestions

For a lighter low-calorie choice: serve these patties between lettuce wraps or with quinoa or cauliflower rice.
With a salad: coleslaw, Mediterranean salad, chickpea salad, pasta salad, spinach strawberry salad, arugula salad, Kale or pesto potato salad.
With potatoes: French fries, potato slices, potato wedges, potato skins, smashed potatoes, baked potato, sweet potato fries or mashed potatoes.
With veggies: You can never go wrong with sauteed, steamed, roasted, or fried vegetables. Try my glazed carrots, beets, roasted pumpkin, zucchini casserole and asparagus recipes.

Tips

Thumbprint technique. Make an indentation in your raw beef patties using your thumb or a small, flat-bottomed ramekin. This technique prevents the burgers from puffing up in the middle while they cook, ensuring they cook evenly without losing their juiciness or taste. As the beef cooks, the indentation will disappear, leaving you with flawlessly shaped stovetop burgers.
Bun quality matters. Often overlooked, the choice of bun holds equal significance to the meat in a burger. If time permits, consider whipping up a batch of my homemade brioche buns for an exceptional burger experience. Alternatively, visit a local bakery for high-quality burger buns that add a flavorful dimension to your creation.
Patty size. Make sure your patties are slightly larger (about ½ inch wider) than your buns, considering they will shrink as they cook.
Cheese options. While optional, cheese adds a delightful flavor. Choose from Swiss, cheddar, or any cheese of your preference to top your burgers.
Checking doneness. To ensure proper cooking, use a cooking thermometer inserted into the center of each patty to check for doneness. This guarantees your burgers reach the desired temperature.

Other Ground Beef Recipes You Might Also Like

More Sandwich and Burger Recipes

Recipe

Stove Top Burgers With Cabbage

These Stovetop burgers are made by layering grilled beef burger patties with my delicious hummus and red cabbage slaw, sandwiched in a buttery Brioche Burger Bun, these burgers explode with flavor. Whether for a laid-back summer cookout or a quick weeknight dinner, its delightful taste requires minimal prep time.

Course Main Course

Cuisine American

Keyword cheesy cheddar burger, cook burgers on stove, hamburger with fries, hamburgers on the stove, juicy beef patty, stovetop burgers

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 773kcal

Author Julia | The Yummy Bowl

Ingredients

Beef Burgers:

21.2 ounce ground beef
1 yellow onion diced
1 red bell pepper diced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoon olive oil
kosher salt and black pepper to taste

Bread

4 Burgers Buns of choice

Vegetables and Dairy products:

1 cup of hummus optional
4-5 pickles
1 cup of red cabbage tiny sliced
a few sprigs of parsley finely chopped
4 slices cheddar cheese

Instructions

Chop the veg. Pulse the onions and bell peppers in a blender for a few seconds until they become finely chopped. Note: If you don't have a blender, finely chop the vegetables by hand.
Mix up the meat. Place the ground beef in a medium bowl. Add the spices, blended vegetables, salt, and pepper to your taste.
Make the patties. Thoroughly mix all the ingredients by kneading the minced meat well with your hands. Form the mixture into 4 burger patties and set them aside.
Cook the hamburgers on the stove. Heat a grilled pan over medium heat. Add ½ tablespoon of your preferred cooking oil.
Cook the burgers until they are done, adjusting the heat if necessary. Cook for 3-4 minutes on one side, then flip and cook for the same duration on the other side. Just before removing the burgers from the pan after flipping, place cheddar cheese on top to allow it to melt slightly.
Toppings: Cabbage and pickles. Combine the cabbage and parsley in a small bowl. Add salt and olive oil according to your taste preferences. Mix thoroughly. Slice the pickles into rounds or slices.
Toast the buns. Slice the burger buns in half and toast them in the same pan where you cooked the beef burgers.
Assemble burgers. Spread hummus on the bottom half of the bun. Layer with cabbage, pickles, and a beef burger.
Top with the other half of the burger bun and serve alongside extra pickles.
Enjoy your stovetop burgers!

Notes

Here's a guideline to help you estimate cooking times, but always use a thermometer to check for proper doneness:
- For Medium-Rare: Cook the burgers for about 3-4 minutes per side or until the internal temperature reaches 130-135°F (54-57°C).
- For Medium: Cook the burgers for about 4-5 minutes per side or until the internal temperature reaches 140-145°F (60-63°C).
- For Medium-Well: Cook the burgers for about 5-6 minutes per side or until the internal temperature reaches 150-155°F (66-68°C).
- For Well-Done: Cook the burgers for about 6-7 minutes per side or until the internal temperature reaches 160°F (71°C), as recommended by the FDA.

Nutrition

The post Stove Top Burgers With Cabbage appeared first on The Yummy Bowl.

Gluten-Free Latkes (Potato Pancakes)

Julia | The Yummy Bowl — Sat, 23 Apr 2022 03:44:17 +0000

Gluten-Free Latkes are creamy potato pancakes with a pan-fried crispy exterior. It’s as if the hash brown and pancake decided to join culinary forces, resulting in this potato-rich pancake - a delicious addition to the breakfast table or to be served for brunch.

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Gluten Free Latkes Recipe

While traditional latkes have been around for quite some time as part of Jewish cuisine, I’ve made a few recipe tweaks, creating a gluten-free and ultra-smooth potato pancake that’s going to have you coming back for more in no time! Everything comes together in one bowl!

If you like recipes with potatoes be sure to check out my other recipes such as Homemade Parmesan Truffle Fries, Mashed Cauliflower and Potatoes, or simply type the word ''potato'' into the search bar.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Potatoes - I’ve used large Russet potatoes for these pancakes as Russets are high in starch needed for holding the pancakes together. You could use another high starch potato though such as Idahos. If you decide to grate them then Russet are the way to go as they make latkes crispier.
Onion - You will need a small brown or yellow onion that’s roughly chopped. Alternatively, fresh chopped green onions can be used instead. You'll need about 3-4 stalks.
Eggs - Bring your eggs to room temperature before combining them with the potato mixture and flour for better incorporation.
Flour - I’ve used gluten-free flour to keep these pancakes gluten-free but you are welcome to use all-purpose flour instead of gluten doesn’t bother you. The flour helps the batter to keep together so any good all-purpose gluten-free blend or simple ingredient such as rice flour will be fine.
Seasonings - Salt, pepper, and garlic powder are the simple ingredients I use to make these latkes…you really don’t need much else!
Olive Oil - I used this but you can use any frying oil of your choice. Make sure that the oil selected has no distinct taste to it and has a high smoke point. While you could use butter instead, I find that it tends to brown too quickly when frying food in a skillet or pan, transferring a burnt taste to the food and possible dark marks too.

How To Make Latkes

Add chopped potatoes and onions to the food processor. Pulse until smooth or leave a few chunks here and there.

It is totally up to you which texture you'd like in the end. Alternatively, you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).

Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheesecloth) and squeeze all of the liquid into a large bowl.

Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together.

Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.

In a nonstick pan over medium-high heat add a little oil. Once the oil is sizzling hot, slowly drop 2 tablespoons of potato mixture into the pan.

Try a test latke first. I will always create a small latke first to assess and adjust the seasonings, mainly salt, if needed. This step is crucial!

Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until crispy and golden brown.

Don’t overcrowd the pan, you’ll need to do it in batches.

Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.

Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture.

📋 PRO TIP: To avoid soggy latkes keep the cooked pancakes separate from each other either on a large platter or with some parchment paper and kitchen paper in between.

Traditional potato latkes are served with fresh herbs, sour cream or apple sauce. Any favorite sauce that you'd use for french fries will work too!

Recipe Troubleshoot

My Potato Latkes Are Breaking/Falling Apart!

If the latkes are falling apart as you make them, first, handle them gently. They might hold together in the pan. However, if they're not holding at all, you may require a bit more flour or egg to bind your potato latkes, indicating they might be too wet. Ensure thorough squeezing to remove excess moisture.

Tips

While latkes are traditionally made with grated potatoes, I’ve found that the food processor makes the task much easier as well as creates a smoother texture.
A great way to reduce mess is to place the freshly fried latkes on a cooling rack above a paper-lined baking pan to catch any drippings.
If you don’t have a food processor you can use a hand-held grater to grate the potatoes and onions. It’s a bit of a workout and won’t yield as smooth texture as a food processor but it’s still an option.
The key to getting crispy latkes is to remove as much excess liquid from the potato mixture as possible. You can use a kitchen towel, cheesecloth, or other finer strainer for this purpose.
If the latkes don't maintain a perfect shape, just use your spatula to gently reshape the edges.
Little oil needed - We are not deep frying here and the method is similar to cooking pancakes where only just a little oil or butter is needed.
Oil temperature - It is important to find the right temperature as with very hot oil you'll not be able to spread or change the shape of the pancake at all. And with not enough hot oil the batter will spread out way too much.

Freezing And Storing Instructions

These gluten-free latkes are best enjoyed right away, but you can still store them for later.

To Store. Keep the latkes warm in the oven while you finish the batches. Make as much as you'd consume but in case of leftovers keep them in the fridge for 2 days in an airtight container, separated with parchment paper or kitchen towels.
To Freeze. For the freezer, tightly cover the pancakes with plastic wrap and store them for up to 2 months. Thaw and reheat in the oven or over low heat in the pan with a little butter.

Serving Suggestions

Traditionally, latkes are enjoyed with sour cream or apple sauce.

Alternatively, we like to serve them with options like tzatziki, ranch dip, pumpkin jam, or with squash spread and pesto.

Common Readers Questions

What are latkes?

A latke is a potato pancake that’s traditional to Jewish cuisine, usually made as part of the festivities for Hanukkah.
While I’ve made these latkes with potato and onion, other versions include ingredients such as cheese and even zucchini.

What’s the difference between latkes and hash browns?

While latkes and hash browns certainly seem similar, hash browns are typically made with fewer ingredients - potatoes and onion. Latkes, on the other hand, include a batter-like mixture that can be likened to pancakes or fritters.

What is the best type of potato for latkes?

Russet potatoes are by far the best type of potato for latkes due to the high starch content of these potatoes which helps to keep the pancakes from falling apart.
Feel free to read about different potato types over HERE.
Other high starch potatoes include Idahos, good all-purpose Yukon gold potatoes, and even sweet potatoes!

Do you have to peel potatoes for latkes?

Just like with mashed potatoes, you can leave the skin on too.
If you decide to leave the skins on, ensure you wash and scrub the potatoes thoroughly.

Can potato latkes be made in advance?

Possible! You can fry the latkes a day or two in advance, arrange them on baking sheets in a single layer, and later reheat them either in the oven or on the stove in some oil when you're ready to serve. They are most enjoyable when hot and crispy!

More Recipes You'll love

Recipe

Gluten-Free Latkes (Potato Pancakes)

Gluten Free Latkes are delicious creamy on the inside with a pan-fried crispy exterior. It’s as if the hash brown and pancake decided to join culinary forces, resulting in this potato-rich pancake - a delicious addition to the breakfast table or to be served for brunch.

Course Appetizer, Side Dish

Cuisine American

Keyword gluten free latkes, gluten free potato pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Author Julia | The Yummy Bowl

Ingredients

For Gluten free Latkes

4 large Russet potatoes roughly chopped
1 small brown onion roughly chopped
2 large eggs
¼ cup gluten free flour
¼ teaspoon garlic powder
Salt to taste
Black pepper to taste
Cooking oil for frying

For serving

Herbs Green onion, Dill, Parsley
Sour cream

Instructions

In a food processor add chopped potatoes and onions. Pulse until smooth or leave a few chunks here and there. It is totally up to you which texture you'd like in the end. Alternatively you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).
Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheese cloth) and squeeze all of the liquid into a large bowl. Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together.
Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.
In a nonstick pan over medium-high heat add a little oil. Once the oil is sizzling hot, slowly drop 2 tablespoons of potato mixture into the pan. Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until golden brown and crispy. Don’t overcrowd the pan, you’ll need to do it in batches.
Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.
Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture. PRO TIP: To avoid soggy latkes keep them separate from each other either on a large platter or with some parchment paper and kitchen pape in between.
Traditional potato latkes are served with fresh herbs and sour cream. Any favorite sauce that you'd use for french fries will work too!

Video

Notes

Oil - I generally use oils with high smoke points such as grapeseed or avocado oil.
Little oil needed - We are not deep frying here and the method is similar to cooking the pancakes where only just a little oil or butter is needed.
Oil temperature - It is important to find the right temperature as with very hot oil you'll not be able to spread or change the shape of the pancake at all. And with not enough hot oil the batter will spread out way too much.
Storing instructions. These gluten-free latkes are best enjoyed right away. Keep the latkes warm in the oven while you finish the batches. Make as much as you'd consume but in case of leftovers keep them in the fridge for 2 days in an airtight container, separated with parchment paper or kitchen towels. For the freezer, tightly cover the pancakes with plastic wrap and store them for up to 2 months. Thaw and reheat in the oven or over low heat in the pan with a little butter.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

More Potato Favorites

The post Gluten-Free Latkes (Potato Pancakes) appeared first on The Yummy Bowl.

Gluten Free Chocolate Pumpkin Bread

Julia | The Yummy Bowl — Fri, 12 Nov 2021 02:42:53 +0000

Gluten-Free Pumpkin Bread has a super-moist texture, pumpkin and cinnamon flavors, and incredibly soft crumb - the perfect fall favorite recipe. Gluten-free doesn’t mean bland flavored bread!

Serve this bread with honey, maple syrup or with my Homemade Pumpkin Caramel Sauce - delicious!

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I love making bakery style desserts at home, and those sweet treats that my son can actually eat too. From my Apple Scones to Healthy Gluten Free Brownies. This Gluten Free Chocolate Bread is is one of the best 🙂

Ingredients

Pumpkin puree - you can use Libby's puree or similar or make your own homemade roasted pumpkin puree! Here’s how: Layout the diced pumpkin (about 1 inch cubes) on a baking tray (in one layer) and sprinkle with salt and pepper along with a drizzle of vegetable oil. Bake at 370 F for 30-45 minutes or until soft and slightly golden brown. Once roasted, and cooled, transfer the pumpkin to a food processor and pulse until smooth and creamy. Easy!
Oats - I used quick oats but for more texture, you can also add old-school rolled oats. In reverse, for a little smoother texture, use oatmeal flour (grinded oatmeal flakes or rolled oats). For no bake breakfast, try these cranberry overnight oats next.
Cinnamon - the essential spice along with the pumpkin spice for this bread.
Chocolate chips - I find, that using mini chips makes the bread extra moist rather than using regular chocolate chips. I used semi-sweet mini chocolate chips but you can also try regular-sized chocolate chips, shredded chocolate bar, or milk chocolate instead.

Instructions

Preheat oven to 350 F.

In a large mixing bowl whisk all dry ingredients. Set aside.

In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs added one at a time. Beating well after every addition.

When done combine wet ingredients with dry, mix again, and stir in the chocolate chips.

Transfer to an 8x4 inch loaf pan lined with parchment paper. Even it out with a spatula slightly making sure that the middle section is higher than the sides.

Make a small cut with a knife in the center (lengthwise).

Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs.

Let the bread cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely.

Serve warm with butter and maple syrup. Enjoy!

Serving Suggestions

What do you eat pumpkin bread with? Well, I like my gluten free pumpkin bread simple as it is - just plain butter on a warm slice of gluten-free pumpkin bread together with a sprinkle of sea salt flakes on top.

But you can also serve this bread with:

Homemade Pumpkin Caramel Sauce
Nutella
Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
Peanut, almond, apple or Cinnamon honey butter
Homemade Berry Jam
Honey, maple syrup or agave syrup

More Must-Try Recipes With Almond Flour

Tips

Eggs - cold ingredients should be brought to room temperature, such as eggs. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.
Baking time - by the 50 minutes mark your gluten free pumpkin bread may look like it is not baked through, but taking it out during that time will ensure that you won’t overbake it. Test with a toothpick inserted in the thickest part of the bread, it should come out with a few breadcrumbs, then the bread is done.
Baking soda - just like baking powder, baking soda does not last forever. Check for expiry date and keep it in a dry place far from moisture, humidity and always sealed or in an airtight container.
Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients. And be sure to check out Janice's article from Baking School on more details of why and how to measure your baking ingredients.

Storing and freezing instructions

Allow the gluten free pumpkin bread to cool completely and wrap it tightly in a plastic wrap. Keep at room temperature for 2 days. You can keep it longer, for about 5 days as well but the texture may not be the same and moist anymore.
Freeze in an airtight container, preferably wrapped individually in parchment paper, and for up to 3 months.

FAQs

Why is my pumpkin bread dry?

The most common reason for pumpkin bread being dry is simply overbaking it. Each oven is different and not everyone has a digital screen which makes it harder to be precise when applying the right oven temperature. Keep an eye on your bread towards the last 15 minutes and check for doneness with a toothpick (the pumpkin bread is ready once the toothpick inserted into the center comes out with a few crumbs.) Other reasons for dry bread are using too much flour and little pumpkin puree, overmixing the dough, too high baking temperature, and not measuring out your ingredients.

How do you keep pumpkin bread moist after baking?

Like with any other loaf of bread, to keep it moist for longer first thing you have to do is to wait until the gluten free pumpkin bread is cooled completely. Then wrap it tightly in a plastic wrap and keep it at room temperature for 2 days. You can warm it up slightly in the microwave or oven, it will be even moister once warmed. But do not double bake it.

Gluten Free Baking Dessert Recipes

ALL DESSERT recipes.

Recipe

Gluten Free Pumpkin Chocolate Chip Bread

Gluten-Free Pumpkin Bread has a super-moist texture, chocolate chips, pumpkin and cinnamon flavors, and incredibly soft crumb - the perfect fall favorite recipe. Gluten free doesn’t mean bland flavored breads!

Course Breakfast, Dessert

Cuisine American

Keyword gluten free pumpkin bread, pumpkin bread with almond flour

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 259kcal

Author Julia | The Yummy Bowl

Ingredients

1 cup pumpkin puree fresh or canned such as Libby’s
2 ½ cup blanched almond flour
½ cup quick oatmeal or old fashioned rolled oats
3 large eggs
⅓ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup mini chocolate chips + more for sprinkling on top

Instructions

Preheat oven to 350 F.
In a large bowl whisk all dry ingredients. Set aside.
In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs added one at a time. Beating well after every addition. When done combine wet ingredients with dry, mix again, and stir in the chocolate chips.
Transfer to an 8x4 inch baking dish lined with parchment paper. Even it out slightly making sure that the middle section is higher than the sides. Make a small cut with a knife in the center lengthwise.
Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs. Let the bread cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely.
Serve with butter and maple syrup.

Notes

Serve with Homemade Pumpkin Caramel Sauce or plain butter.
Storing and Freezing Instructions. Allow the bread to cool completely and wrap it tightly in plastic wrap. Keep at room temperature for 2 days. You can keep it longer, for 305 days as well but the texture may not be the same and moist anymore. Freeze in an airtight container, preferably wrapped individually in parchment paper, and for up to 3 months.
Why is my pumpkin bread dry? This shouldn't be the case here however if for any reason your bread came out dry, you probably have overbaked it. Each oven is different and not everyone has a digital screen which makes it harder to be precise when applying the right oven temperature. Keep an eye on your bread towards the last 15 minutes and check for doneness with a toothpick (the pumpkin bread is ready once the toothpick inserted into the center comes out with a few crumbs.) Other reasons for dry bread are using too much flour and little pumpkin puree, overmixing the dough, too high baking temperature, and not measuring out your ingredients.

Nutrition

Calories: 259kcal

Inspired by Ambitious Kitchen.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten Free Chocolate Pumpkin Bread appeared first on The Yummy Bowl.

Gluten Free Pumpkin Pancakes

Julia | The Yummy Bowl — Fri, 09 Jul 2021 04:00:00 +0000

Deliciously fluffy and light Pumpkin Pancakes are gluten free, made with fresh homemade pumpkin puree, spices, and drizzled with pumpkin caramel.

They are easy to make and an inexpensive breakfast option that both kids and adults will love.

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Drizzle these fluffy pancakes with Pumpkin Caramel Sauce!

Ingredients

Instructions

Separate the egg yolks (add to a separate large bowl) from egg whites.

In a large mixing bowl add sugar to your egg yolks and blend with an electric mixer.

Add pumpkin puree. Mix on low.

Related: honey roasted pumpkin seeds.

Now add the melted butter. Blend until combined. Follow with milk.

In a separate bowl, whisk sifted flour and baking powder.

Add oatmeal, cinnamon, nutmeg, vanilla, salt. Combine with wet ingredients and mix again on low. Let the batter sit for 5-10 minutes.

In a separate bowl, whisk the egg whites until creamy and fluffy. It should look like whipped cream (or similar to Meringue).

Slowly, in small quantities fold whipped egg whites to the earlier prepared batter and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!

Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it.

You will cook on a dry pan, just make sure to reduce heat if necessary. Pour the batter (about heaping ¼ cup scoops) on a nonstick skillet or pancake pan.

Cook until few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side.

Serve while still hot with butter, Pumpkin Caramel Sauce, and other toppings of choice.

Tips

Flour - I used my go-to-no-fail gluten free flour Schar (Mix B or Universal) but I'm not sure if it is easily available in the US. I have also tested with Bob's Red Mill 1 to 1 and the result is great too.
Avoid over-mixing the batter, especially after adding the egg whites. You may end up with flat pancakes instead of light and fluffy pancakes.
Baking powder - to make sure that the baking powder is still fresh, check the expiration date on the package before use. It can also affect the end result if not fresh.

Variations

Other alternatives for flour I could recommend are almond or coconut flour. Alternatively, you can use oatmeal flour that you can make yourself. Process old-fashioned oats (make sure they are gluten-free) in a blender or food processor and you have perfect homemade oat flour.
Vanilla Extract: Vanilla adds sweetness and depth of flavor. Or you could try other extracts, too such as almond extract.
Sprinkle chocolate chips, banana, and blueberries into the batter once on the skillet. Then, flip. Or simply garnish with fresh berries once ready.
Add even more cinnamon and nutmeg or use a pumpkin spice to bring out the pumpkin taste and all of its flavors.
Sugar is optional. Every pumpkin is different and varies in flavor. I'd recommend starting with a little bit of sugar and then once the first pancake is ready, taste it and add more salt or sugar to the remaining batter as needed. Or you can use natural liquid sweeteners like honey or agave nectar.
More topping ideas: caramel, strawberry rhubarb jam, chocolate syrup, jam, lingonberry sauce, chia seeds, flax seeds, and peanut butter (tip: mix it with a bit of coconut oil so you can evenly drizzle it on your pancakes).

Recipe

Gluten Free Pumpkin Pancakes

Deliciously fluffy and light Pumpkin Pancakes are gluten free, made with fresh homemade pumpkin puree, spices, and drizzled with pumpkin caramel. They are easy to make and an inexpensive breakfast option that both kids and adults will love.

Course Breakfast, Dessert

Cuisine American

Keyword gluten free pumpkin pancakes, how to make pumpkin pancakes, pumpkin pancake recipe, pumpkin pancakes

Prep Time 20

Cook Time 30

Total Time 50

Servings pancakes

Calories 170kcal

Author Julia | The Yummy Bowl

Ingredients

2 cup gluten-free flour
½ cup gluten free oatmeal
1 tablespooon baking powder
1 teaspoon salt or to taste
1 ½ cup milk
4 tablespoon granulated white sugar
3 large eggs
1 ½ teaspoon ground cinnamon
4 tablespoon butter melted and cooled
1 ½ cup pumpkin puree canned or freshly homemade
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 ½ tablespoon vegetable oil I used olive oil

Instructions

Separate the egg yolks (add to a separate large bowl) from egg whites.
In a large mixing bowl add sugar to your egg yolks and blend with an electric mixer.
Add pumpkin puree. Mix on low.
Now add the melted butter, oil. Blend until combined. Follow with milk.
In a separate bowl, whisk sifted flour and baking powder.
Add oatmeal, cinnamon, nutmeg, vanilla, salt. Combine with wet ingredients and mix again on low. Let the batter sit for 5-10 minutes.
In a separate bowl, whisk the egg whites until creamy and fluffy. It should look like whipped cream (or similar to Meringue).
Slowly, in small quantities fold whipped egg whites to the earlier prepared batter and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it. You will cook on a dry pan, just make sure to reduce heat if necessary.
Cook until few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side.
Serve while still hot with butter, Pumpkin Caramel Sauce, and other toppings of choice.https://theyummybowl.com/pumpkin-caramel-sauce/

Video

Notes

Pancakes - to make them extra thick, simply increase the amount of batter when adding into the pan. (I usually use ¼ or ⅓ cup)
Pancake Batter - The key here is to not over mix the batter. Very important, when adding whipped egg yolks to the batter use a light touch and stir gently.
Ingredients - For the perfect pancake batter, make sure to have all your ingredients at room temperature.
Pumpkin puree - In this recipe, I’ve used fresh pumpkin puree.
For toppings - Pumpkin Caramel Sauce
Why are my pancakes so thin? The reasons why pancakes are thin may be because of incorrect ingredients measurements, always use a kitchen scale/correct measuring cups and spoons when making the batter. Allow the cold ingredients to come to room temperature before mixing in the batter. Batter should be thick but pourable. Let the batter rest for 15-30 minutes before cooking. Heat up the skillet to medium-low and keep the temperature the same. The thick batter should be poured into a hot pan, allowing it to spread a little but not too much. Wait until bubbles will form and flip your pancake, gently press on top with a spatula to ''even'' the pancake out if needed.
Should pancake batter be thick or runny? When making American-style pancakes, the batter should be thick but still pourable and not runny. The batter may be a bit lumpy depending on the ingredients used and it is fine.

Nutrition

Calories: 170kcal

The post Gluten Free Pumpkin Pancakes appeared first on The Yummy Bowl.

Oatmeal Zucchini Chocolate Chip Muffins

Julia | The Yummy Bowl — Wed, 19 Jul 2023 06:03:26 +0000

Bursting with flavors and packed with nutritious ingredients, these zucchini chocolate chip muffins are a perfect blend of zucchini, ripe banana, oat flour, and a touch of sweetness from honey and sugar.

With a dash of cinnamon and a sprinkle of chocolate chips, these muffins will satisfy your cravings while still keeping it more on the healthier side.

For a delicious breakfast, serve these healthy zucchini muffins with almond butter, peanut butter, or regular butter.

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Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Whether you're a seasoned baker or just starting your culinary journey, these zucchini muffins are incredibly easy to make. Here's what you'll need:

Zucchini - Fresh summer zucchini adds moisture and a subtle earthy flavor to the muffins. To shred the zucchini, use a food processor or cheese grater, then remove the excess moisture by using a cheesecloth or paper towel to squeeze it out. You can also use yellow squash here!
Oat flour - Oat flour adds a tender texture and subtle nutty flavor to the muffins. Homemade oat flour can be made by grinding rolled oats/quick oats in a coffee/spice grinder, blender or food processor until fine. For Gluten free, use certified GF oats or oat flour.
Bananas - Mashed ripe bananas contribute natural sweetness and moisture to the muffins. Most recipes use lots of fat by adding a double amount of oil than in this recipe but I like to use mashed banana which works equally well. Banana is preferred here but you can sub it with applesauce too.
Chocolate chips - You can use dark chocolate chips or cocoa nibs for a healthier choice. Or go for more nutritional options such as chopped nuts, and unsweetened dried fruits, or omit these mix-ins entirely if you prefer plain zucchini muffins. When we don’t have chips we like to use chopped walnuts, pecans, pistachios, dried cranberries or shredded coconut. You can also sneak in some chia seeds!
Vegetable oil - You can use any vegetable oil that you have. I like to use good-quality olive oil which adds perfect richness and moisture to the muffins. You can substitute with melted coconut oil, vegetable oil, or melted butter for a slightly different flavor profile.
Honey - For natural sweetness. If you prefer to use an alternative sweetener, you can replace honey with maple syrup or agave nectar in equal amounts.
Vanilla extract - use pure and not artificial kind. I add vanilla to almost every baking recipe as it enhances the overall flavor and aroma of the batter.
Salt - For the best natural and balanced flavor I prefer using Kosher salt or sea salt over regular table salt.
Eggs - Two large eggs (US), egg sizes are slightly different in each country. Eggs provide structure, moisture, and richness to the muffins.
Cinnamon - Adds warmth and a cozy flavor to the muffins. Use high-quality ground cinnamon such as Saigon. The difference is huge compared to ''regular'' cinnamon.
If you're not a fan of cinnamon, you can leave it out ofcourse, or replace it with ground nutmeg or pumpkin spice.
Baking soda and baking powder - Both are needed for best results. These help the muffins rise and add lightness to the muffins. take care to store these ingredients the right way and check for expiration datess. If baking powder has been opened for more than 6 months it's probably lost its great qualities. Note: Not all baking soda contains aluminum.
Sugar - You can use raw brown sugar variations as well. And we only need ¼ cup for this recipe.

📋 JULIA'S TIP: Use room temperature ingredients. Let eggs and other refrigerated ingredients come to room temperature before use. This helps with better incorporation and smoother batter.

🥒Zucchini Muffins Popular Substitutions

Zucchini - zucchini is the star ingredient that adds perfect moisture and texture. It is best not to substitute it but you can still try other variations for the recipe by using grated carrots or shredded apples for a similar moisture content and texture. I have yet to try this!
Banana - if you prefer not to use bananas, you can replace them with unsweetened applesauce or mashed avocado for a creamy texture and natural sweetness.
Vanilla extract - if you don't have vanilla extract, that's fine but muffins will lack that ''bakery style'' flavor! You can also use almond extract or other flavored extracts to add a different twist to the muffins.
Egg replacement - I haven’t tried this recipe with egg alternatives, but if you need a solid substitution I recommend using 1 flaxseed egg (vegan egg) or Bob's Red Mill egg replacement (comes in powder form).
Oat flour - I wanted to make it an easy gluten free muffin recipe and oat flour is perfect for this. However great texture can be achieved with GF flour blends (my homemade recipe or 1:1 Flour. Or of course, regular all-purpose flour or whole wheat flour (for my non-gluten-free folks).
Vegan modifications - instead of egg you can use flax egg (for 1 egg replacement: combine 1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes) and make sure your chocolate chips are vegan too. Honey can be replaced with agave nectar or maple syrup.

Instructions

No mixer needed, simply whisk and use spatula to mix everything.

Note: Prepare ingredients in advance! Measure and prepare all the ingredients before starting. This will help streamline the process and prevent any last-minute scrambling.

Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.

In a large mixing bowl, whisk together banana, honey, sugar, olive oil, and vanilla extract until smooth.

Add the eggs, one at a time and whisk again until combined.

Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.

Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.

Related: Healthy Oatmeal Cookies

Scoop the batter into the prepared muffin cups, filling them ⅔ of the way.

Optionally, decorate each muffin with additional chocolate chips on top.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the muffins from the oven and place them on a wire rack.

Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!

📋 FLAVOR & TEXTURE: Ultra moist with a crumbly golden brown top thanks to oat flour, with hints of vanilla, cinnamon, and sweetness from honey, sugar, and chocolate chips.

Grating Zucchini

When it comes to grating zucchini for baking, here are some tips to ensure maximum flavor and nutrition:

Keep the peel - No need to peel your zucchini! The peel is packed with nutrients and is so thin and mild that you won't even notice it in the muffins. Just give your zucchini a good wash, trim the ends, and grate away. But, take care to pick your zucchinis preferably in season and without bruises or scratches. Some older variations of zucchinis will, in fact, have slightly tougher and bitter-tasting skin. In this case, yes, remove it!
Choose the right grater - For grating zucchini, I recommend using a box grater or a coarse plane-style grater. These options work like a charm and give you the perfect texture.
Squeeze out the moisture - Don't forget this crucial step! After grating the zucchini, place it on a pile of paper towels or use a linen or special cheesecloth. Apply pressure to squeeze out as much moisture as possible. Repeat the process until you've removed most of the water.

Recipe Troubleshoot

Why are my zucchini muffins so dry?

Zucchini muffins are typically moist due to the high water content in zucchini. However, if you're experiencing dryness in these muffins, there are a few tips to keep in mind:

Don't overmix the batter - when combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can result in a denser and drier texture.
Don’t overbake the muffins.
Measure your baking ingredients the right way, adding excess flour can also contribute to a dry texture.
Uneven or incorrect oven temperature - make sure your oven is properly calibrated and preheated to the correct temperature as stated in the recipe. An oven that is too hot or too cool can affect baking times and result in unevenly baked muffins.
Incorrect moisture levels - zucchini contains varying levels of moisture. If the zucchini is very watery, it can affect the batter's consistency and result in underbaked muffins. Squeeze out excess moisture from the shredded zucchini using a clean kitchen towel, cheesecloth, or paper towels before adding it to the batter.
Inadequate leavening agents - insufficient baking soda or baking powder can cause the muffins to not rise properly. Ensure that the leavening agents are fresh and within their expiration date for optimal results.
Oven hot spots - some ovens may have hot spots, causing uneven heat distribution. To counteract this, you can rotate the muffin pan halfway through baking to ensure even cooking.
Store muffins properly - after baking, store the muffins in an airtight container to retain moisture. I do like to leave the lid slightly open to prevent sogginess. You can also place a slice of bread or a piece of apple in the container to help keep the muffins moist.

Tips

Squeeze out excess moisture from shredded zucchini to prevent overly moist muffins.
Use the finer side of the cheese grater for finely shredded zucchini, resulting in better texture and appearance.
Muffin liners are optional, but they do help prevent over-browning to some extent and ensure even baking.
Fill each muffin cup about ⅔ full for perfectly sized muffin tops.
I like to use an ice cream scoop for consistent portions.
Just like with most baking recipes, avoid overmixing the batter to maintain moist and soft muffins. Mix just until combined.
Avoid opening the oven door during baking. Opening the oven door can cause a drop in temperature, affecting the baking process. Try to resist the temptation to peek until the muffins are close to being done.

📋 How to ensure your muffins are done? Do a toothpick test! Insert a toothpick into the center of a muffin to check for doneness. If the toothpick comes out clean, they are ready. If not, bake for a few more minutes and retest.

Are Zucchini Muffins Healthy?

Most baked goodies, unless specified, aren't exactly as healthy as munching on a fresh green apple or broccoli.

But here's the good news: homemade baked goods are generally a better choice compared to store-bought packaged treats. At least, this is what we believe in our family.

Homemade doesn't contain loads of preservatives to keep them "fresh" for months on end.

These muffins don't go overboard with the sugar, and the other ingredients are pretty reasonable too.

You also get all the vitamins and minerals from the zucchini itself, which is something you won't find in your typical chocolate chip muffin.

Bonus! You can always customize these muffins to suit your dietary needs.

Freezing And Storing Instructions

To Store. Refrigeration isn't the best option for these muffins as it can lead to dryness, so it's recommended to store them loosely covered on the counter for up to 3-4 days. If using a container, leave the lid slightly open to prevent sogginess.
To Freeze. You still can freeze them but after thawing they might not be as moist as when freshly baked. Once cooled, store them in a freezer bag and consume them within 2 months, thawing at room temperature or in the microwave.

Variations

Make it crunchy - add chopped walnuts, hazelnuts, pecans, or pistachios.
For the extra sweet tooth - chopped dates, dried coconut, craisins, raisins, dried (chopped) apricots, or another dried fruit that you enjoy. You can use sweetened or unsweetened dried fruit. I’d start by adding ¼ - ½ cups and increasing the amount if needed.
Icing or frosting - cream cheese frosting would taste delicious here! Or use a simple confectioner's sugar glaze like I did in my orange cranberry mini loaves recipe.
Lemon and poppyseed mix - this combo pairs pretty well with zucchini. Add 1 large lemon zest + 1-2 tablespoons poppy seeds to the batter.
Berries - freeze-dried berries, fresh frozen berries. We like blueberries! If using frozen, no need to thaw them first, simply mix them with 1 tablespoon of oat flour (use it from the recipe and don't add extra flour) until coated, it helps the frozen berries not to sink in the bottom of the muffins.
Simple as they are - chocolate chips and mix-ins are always optional!
Serve these zucchini muffins as they are or with some tasty almond butter, peanut butter or regular unsalted butter!

FAQs

Can I make mini zucchini chocolate chip muffins?

Absolutely! Transform these muffins into adorable bite-sized treats by using a mini muffin pan. Keep in mind that the baking time will be shorter, so begin checking for doneness at around 12-14 minutes. Enjoy!

Can you freeze zucchini chocolate chip muffins?

For optimal storage, freeze the cooled muffins right away in an airtight container. When ready to enjoy, thaw them at room temperature or, if you prefer, microwave each muffin on high for 20-30 seconds until heated through. After thawing muffins may have slightly dryer texture.

How to store muffins?

To store muffins, let them cool completely and place them in an airtight container at room temperature for up to 2-3 days. For longer storage, individually wrap the muffins and freeze them for up to 2-3 months in a freezer-safe container or bag.

More Gluten Free Recipes

We love baking recipes, especially quick breads and muffins for breakfast.

Our reader's all-time popular recipes include soft and chewy breakfast cookies, cranberry overnight oats, strawberry rhubarb crisp, and banana oatmeal cookies.

For all baking recipes, hop on to our Desserts collection.

Recipe

Oatmeal Zucchini Chocolate Chip Muffins (GF)

Bursting with flavors and packed with nutritious ingredients, these zucchini chocolate chip muffins are a perfect blend of zucchini, ripe banana, oat flour and a touch of sweetness from honey and sugar. With a dash of cinnamon and a sprinkle of chocolate chips, these muffins will satisfy your cravings while still keeping it more on the healthier side.

Course Baking, Breakfast, Dessert

Cuisine American

Keyword chocolate zucchini muffins, gluten free zucchini muffins, healthy zucchini muffins, oatmeal zucchini muffins, zucchini chocolate chip muffins, zucchini muffins

Prep Time 20

Cook Time 30

Total Time 50

Servings muffins

Calories 206kcal

Author Julia | The Yummy Bowl

Ingredients

2 cups shredded zucchini unpeeled, about 2 small zucchini
½ cup mashed ripe banana about 2 small
¼ cup olive oil or other vegetable oil
¼ cup raw honey liquid type
¼ cup sugar brown, raw brown sugar or white sugar
1 teaspoon pure vanilla extract
2 large eggs room temp
1 teaspoon ground cinnamon
½ teaspoon baking soda check expiration date
½ teaspoon baking powder check expiration date
½ teaspoon kosher salt
2 cups oat flour I used homemade
⅓ cup chocolate chips, mini or regular semi-sweet or dark

Instructions

Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.
In a large mixing bowl, whisk together banana, honey, sugar, olive oil, and vanilla extract until smooth. Add the eggs, one at a time and whisk again until combined. No mixer needed!
Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.
Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.
Scoop the batter into the prepared muffin cups, filling them ⅔ of the way. Optionally, decorate each muffin with additional chocolate chips on top before baking. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the muffins from the oven and place on a wire rack. Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!

Notes

Vegan modifications - instead of egg you can use flax egg (for 1 egg replacement: combine 1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes) and make sure your chocolate chips are vegan too. Honey can be replaced with agave nectar or maple syrup.
FLAVOR & TEXTURE: Ultra moist with a crumbly golden brown top thanks to oat flour, with a hints of vanilla, cinnamon, and sweetness from honey, sugar and chocolate chips.
Keep the peel - No need to peel your zucchini! The peel is packed with nutrients and is so thin and mild that you won't even notice it in the muffins. Just give your zucchini a good wash, trim the ends, and grate away. But, take care to pick your zucchinis preferably in season and without bruises or scratches. Some older variations of zucchinis will, in fact, have slightly tougher and bitter-tasting skin. In this case, yes, remove it!
Squeeze out the moisture - Don't forget this crucial step! After grating the zucchini, place it on a pile of paper towels or use a linen or special cheesecloth. Apply pressure to squeeze out as much moisture as possible. Repeat the process until you've removed most of the water.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Zucchini Recipes

Zucchini is one of my favorite healthy summer vegetables! If you’re in the mood for more savory zucchini recipes, try these yummy readers' favorite recipes next!

Related: How To Store Zucchini

The post Oatmeal Zucchini Chocolate Chip Muffins appeared first on The Yummy Bowl.

3 Ingredient Simple Guacamole Recipe (No Tomatoes!)

Julia | The Yummy Bowl — Tue, 25 May 2021 18:44:00 +0000

Simple Guacamole Recipe only uses 3 ingredients and takes about 5 minutes to whip up. Great for breakfast, salad, toast, burgers, snacks and dipping chips into.

Well, it’s amazing on it's own or for whatever you like to eat it with.

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Why You'll Love This

Today, we are going to prepare a super simple guacamole recipe from scratch with only 3 ingredients + salt and pepper and without tomatoes. I love to make avocado toast with it, use it in burgers, with tacos, or eat with chips + nacho cheese.
If you only have 10 or fewer minutes and craving some creamy avocado dip then this quick guac is a perfect choice for you.

Then it's just a matter of preparing the avocado for eating.

Ingredients

Avocado
Lemon or lime juice
Fresh cilantro leaves

Season with salt and pepper (optional). I've used ½ teaspoon sea salt flakes and ¼ black ground pepper.

Guacamole without cilantro - I know many folks don't like it so feel free to sub with parsley!

Instructions

Slice the avocado in half lengthwise and twist it open. Slice your knife right into the pit to pull it out. Or what you can also do is simply press on the edges of the avocado and the pit should pop out (if perfectly ripe avocado, it should come out easily).

Then, just pull it out with your fingers.

Using a small knife, make few cuts in the avocados. Then scoop the avocado flesh and transfer to a small bowl.

Mash the avocado with a muddler, potato masher or a fork until creamy (i like to leave few chunks here and there for the texture).

It’s a personal preference, you can do both - either creamy or more chunky mix. I suggest you test few times different ways and decide on which one you like the most.

Press in lemon (or lime) juice.

Add the freshly chopped cilantro in the mix, season with salt and pepper.

Stir everything together and serve chilled with your favorite Mexican recipes.

Like it hot? Add some chilli flakes or fresh jalapeños!

How To Choose Ripe Avocado

The main ingredient for guacamole - is choosing a perfectly ripe avocado.

When shopping for avocados make sure you choose avocados with stems attached. Because if there is no stem anymore, then it's more likely that your avocado will have brown spots inside.

Next, do a so-called press test. Gently press your thumb into the skin around the avocado. If the avocado yields to firm gentle pressure, it means it’s ripe and you’re good to go.

Storing Instructions

I don't recommend to freeze guacamole or avocados in general. The guacamole may turn brown after freezing, even if you add lots of lime juice.

The taste will not be the freshest too. The best option is to make it fresh or another way is to freeze the whole avocados separately. For thawing, place the avocados in cold water for at least 30 minutes or thaw overnight in the fridge.

How To Store Guacamole - In case you do have some leftover guacamole, spoon it into an airtight container, pour cold water on top, close the lid, and refrigerate. Water will help the guacamole to remain fresh and green without turning brown. When ready to use, carefully pour the water out and stir the guacamole. It is ready for use.

Can I substitute lemon juice for lime juice in guacamole?

Absolutely. Guacamole is traditionally made using lime juice but If you like the lemon taste more, you can do that instead. Or what I like to do sometimes, is to mix lemon and lime juice 50:50 and add it to my homemade guacamole. These two citrus fruit juices combined result in even better final result.

Serving Suggestions

Guacamole and other Mexican side dishes are great to be served with tacos, taquitos, burritos and so much more. If you are looking to make it a meal, we have a delicious collection of roundup on what to serve with taquitos.

We also love to serve guacamole super simple:

On toast - egg or salmon avocado toast (or with Eggs Benedict or Eggs Royale!) is my favorite!
Sandwiches, burgers
Add sour cream to your guacamole and you have a perfect avocado dip/sauce.
Salad dressings
Loaded potatoes

Appetizers and Condiments

Recipe

Simple Guacamole Recipe (3 ingredients)

Simple Guacamole Recipe only uses 3 ingredients and takes about 5 minutes to whip up. Great for breakfast, salad, toast, burgers, snacks and dipping chips into.

Course Dip, Sauce

Cuisine Mexican

Keyword basic guacamole recipe, mexican guacamole recipe, simple guacamole recipe

Prep Time 5

Cook Time 0

Total Time 5

Servings small side dish servings

Calories 4011kcal

Author Julia | The Yummy Bowl

Ingredients

4 avocado
1 tablespoon lemon or lime juice
bunch of fresh cilantro leaves (about 3-4 tablespoon chopped cilantro)
salt and pepper to taste

Instructions

Scoop the avocado flesh and transfer to a small bowl.
Mash the avocado with a muddler, potato masher or a fork until creamy (personal preference: I like to leave few chunks in).
Next up, add lime juice and freshly chopped cilantro and season with salt and pepper.
Stir until all the ingredients combined. Serve guacamole chilled with nacho/tortilla chips, tacos, burritos and many more.

Video

Notes

Lime juice - best practice: drizzle lime juice over the avocados after you have mashed them, this way the guacamole will stay fresh for longer and won't go brown quickly.
How to store guacamole - In case you do have some leftover guacamole, spoon it into an airtight container, pour cold water on top, close the lid, and refrigerate. Water will help the guacamole to remain fresh and green without turning brown. When ready to use, carefully pour the water out and stir the guacamole. It is ready for use.
Can you freeze guacamole - It is best to consume guacamole as soon as it is ready, on the same day. It is not recommended to freeze guacamole or avocados in general. The guacamole may turn brown after freezing, even if you add lots of lime juice. The taste will not be the freshest too. The best option is to make it fresh or another way is to freeze the whole avocados separately. For thawing, place the avocados in cold water for at least 30 minutes or thaw overnight in the fridge.

Nutrition

Calories: 4011kcal

The post 3 Ingredient Simple Guacamole Recipe (No Tomatoes!) appeared first on The Yummy Bowl.

Spiced Oatmeal With Pear (Vegan Oatmeal)

Julia | The Yummy Bowl — Sun, 09 May 2021 14:58:00 +0000

Spiced Oatmeal With Pear - Spice up your ordinary porridge by adding a few delicious ingredients like fresh pear, cinnamon, and maple syrup. Mix in fresh juicy pear pieces into your oats and top up with your favorite items to start the day with a really beautiful and healthy breakfast that is vegan too!

This recipe has been updated on 8th of Feb 2021

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Related: Are Oats and Oat Flour Gluten Free?, 7 Easy Gluten Free Oatmeal Alternatives

How to make Spiced Oatmeal

STEP 1

Add the milk to a medium pot and bring to a simmer. Add in the oats and a teaspoon of salt and cinnamon.

Cook, stirring occasionally for the porridge not to stick to the bottom of the pot. Stir until the oats are creamy and have absorbed the liquid, about 5-8 minutes.

STEP 2

Add in fresh chopped pear, maple syrup (or use date paste as a sweetener), and coconut milk. Remove from the heat and cover for 2 minutes to let the pear soften and warm through.

Related: Healthy Oatmeal Cookies

STEP 3 - READY TO SERVE

Transfer to your favorite serving bowls and decorate with hazelnuts, pear, peanut butter, and sprinkle with cinnamon, drizzle with maple syrup or with any of your favorite toppings.

Recipe notes and Variations

Another way to enjoy this healthy porridge is to add grated pear instead of chopping it. Totally up to you. I usually like to add grated pear but it all depends how short on time I am that day.
This recipe is delicious and filling plus you get a nice portion of daily nutrition needed like fruit and fiber at the same time. Feel free to swap pear with apple or have both!
Add in organic chia seeds, flax seeds to make it even more healthy meal.
This recipe will also taste delicious with homemade salted caramel sauce. Simply remove the maple syrup and add the caramel instead.

This recipe makes about 2 small bowls of porridge or one large.

More Oatmeal Recipes

Mini Pancakes
Cranberry Overnight Oats

Recipe

Spiced Oatmeal With Pear (Vegan Oatmeal)

Spiced Oatmeal With Pear - Spice up your ordinary porridge by adding a few delicious ingredients like fresh pear, cinnamon, and maple syrup. Mix in fresh juicy pear pieces into your oats and top up with your favorite items to start the day with a really beautiful and healthy breakfast that is vegan too!

Course Breakfast

Cuisine American, European

Keyword healthy pear porridge, spice pear porridge, spiced pear butter, vegan oatmeal, vegan spiced pear porridge

Prep Time 5

Cook Time 10

Total Time 15

Servings small bowls

Calories 335kcal

Author Julia | The Yummy Bowl

Ingredients

¾ cup regular or non dairy milk
½ cup coconut milk
⅔ cup oats gluten free if desired
½ pear diced
½ teaspoon cinnamon
1 teaspoon salt
1 tablespoon maple syrup
Peanut butter for drizzling on top optional
Hazelnuts for topping optional

Instructions

Add the milk to a medium pot and bring to a simmer. Add in the oats and a teaspoon of salt and cinnamon. Cook, stirring occasionally for the porridge not to stick to the bottom of the pot. Stir until the oats are creamy and have absorbed the liquid, about 5-8 minutes. Add a little more liquid (water or milk) if needed.
Add in fresh chopped pear, maple syrup (or leave it for drizzle on top), and coconut milk.
Remove from the heat and cover for 2 minutes to let the pear soften and warm through.
Transfer to your favorite serving bowls and decorate with hazelnuts, pear slices, and sprinkle with cinnamon, or with any of your favorite toppings.

Notes

Customize:

Feel free to swap pear with apple or have both!
Add in chia seeds, flax seeds to make it even more healthy meal.
This recipe will also taste delicious with homemade salted caramel sauce. Simply remove the maple syrup and add the caramel instead.

Nutrition

Calories: 335kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Spiced Oatmeal With Pear (Vegan Oatmeal) appeared first on The Yummy Bowl.

Gluten Free Chocolate Chip Banana Bread

Julia | The Yummy Bowl — Wed, 24 Nov 2021 09:04:43 +0000

This gluten-free chocolate chip banana bread is the most perfect bread in the world. It has everything you need, sweet bananas, chocolate chips, a crunchy exterior, and is very moist and fluffy.

Just the way a good sweet bread should be!

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I love making bakery style desserts at home, and those sweet treats that my son can actually eat too.

From my Gluten Free Oatmeal Cookies to Healthy Gluten Free Brownies. This Gluten Free Chocolate Chip Banana Bread is one of the best 🙂

Ingredients

Flour - You can use any all purpose or gluten free flours for this.

Bananas - that old and spotty bananas that have been sitting in your kitchen or fridge for a while make an excellent gluten free banana bread! If you have frozen a couple before then these will work equally well once thawed. I usually buy too many bananas that no one eats in the end, so I freeze them and use them later for baking. Works great!

Eggs - gives the bread structure, stability, and tender texture. You can even bake this bread with 1 egg but 2 is recommended.

Yogurt - gives the necessary moisture to the bread. Substitute with sour cream, creme fraiche, vegan yogurt. You can use these interchangeably in most baking recipes. Your next options would be kefir and buttermilk.

White sugar - you can use brown sugar instead which will make the bread evenmore denser and more moist. Coconut sugar works here too but it is less sweet than others and will not be the best choice if you use not-so-ripe bananas.

Instructions

Preheat oven to 350 F.

Melt the butter in the microwave or on the stove.

Mash banana in a large mixing bowl until smooth and add eggs. Beat with an electric mixer on low and add melted butter, yogurt, vanilla, maple syrup.

Mix on low until combined.

Mix sifted flour, baking powder, salt. Stir in chocolate chips.

Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking.

Make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.

Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely.

You can serve this gluten free banana bread warm as well but better to wait until cooled as it will be easier to slice it.

Tips

Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.

Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.

Mashing the bananas - bananas can be mashed not only with a fork but to save time, immersion blender and electric mixers work equally well and faster. Make sure to chop up the banana into chunks. This saves a ton of time but does add extra clean-up in the end.

Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.

Serving Suggestions

What do you eat gluten-free chocolate chip banana bread with? My favorite is to enjoy with salted butter but you can serve this bread with:

Homemade Pumpkin Caramel Sauce
Nutella
Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
Peanut, almond, apple or Cinnamon honey butter
Homemade Berry Jam

Honey, maple syrup, or agave syrup.

Storing and Freezing Instructions

Storing - this bread will keep in the fridge for a week, but for better texture and flavor consume within 2-3 days. Or keep art room temperature for 2 days, covered.

Freezing - let the bread cool completely. Cut in individual slices, thicker the better. Rap each slice in parchment paper or cut out a slightly wider sheet to act as a separator between slices. Transfer to freezer-friendly zip lock bag or container. Freeze for up to 2-3 months. Reheat in a toaster or let come to room temperature to enjoy.

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Gluten Free Dessert Recipes

ALL DESSERT recipes.

Recipe

Gluten Free Chocolate Chip Banana Bread

This gluten-free chocolate chip banana bread is the most perfect bread in the world. It has everything you need, sweet bananas, chocolate chips, a crunchy exterior, and is very moist and fluffy. Just the way a good sweet bread should be!

Course Breakfast, Dessert

Cuisine American

Keyword gluten free banana bread, gluten free chocolate chip banana bread

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 342kcal

Author Julia | The Yummy Bowl

Ingredients

2 cups gluten free flour
4-5 ripe bananas about 2 cups mashed
½ cup white granulated sugar
½ cup unsalted butter (about 1 stick in the US)
2 large eggs
2 tablespoons yogurt or sour cream
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoons baking powder
½ mini chocolate chips

Instructions

Preheat oven to 350 F.
Melt ½ cup butter in microwave.
Mash banana in a large mixing bowl until smooth. Add eggs. Beat with an electric mixer on low and add melted butter, yogurt, vanilla, sugar.
Mix on low until combined.
Mix in sifted flour, baking powder, salt.
Once combined stir In the chocolate chips.
Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking. Pour the batter in the pan.
Make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.
Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely.
You can serve it warm as well but better to wait until cooled as it will be easier to slice it.

Notes

Storing - this bread will keep in the fridge for a week, but for better texture and flavor consume within 2-3 days. Or keep art room temperature for 2 days, covered.
Freezing - let the bread cool completely. Cut in individual slices, thicker the better. Rap each slice in parchment paper or cut out a slightly wider sheet to act as a separator between slices. Transfer to freezer-friendly zip lock bag or container. Freeze for up to 2-3 months. Reheat in a toaster or let come to room temperature to enjoy.
Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.
Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter

Nutrition

Calories: 342kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten Free Chocolate Chip Banana Bread appeared first on The Yummy Bowl.