Gluten Free Sourdough Cakes

I wrote this post last July but alas it was never posted because I got tied up with my purchase of United Kitchen - I now sell Gluten Free Sourdough Rolls at United Kitchen and they are rather popular! So I am happy to share this recipe for Sourdough Cakes for anyone brave enough to take on the challenge of maintaining their own sourdough starter! Good Luck!

I have been working on a GF sourdough starter which I am really excited about because I love sourdough and I have really missed it since I stopped eating gluten - AND there is some speculation that fermented foods (like sourdough) are helpful for digestion, gut healing, and people with Celiac's disease!

 As I have been feeding my starter 1/2 cup flour and 1/2 cup warm water twice a day it has started to outgrow the bowl! So in order to use up some of it I decided to try using it for some "sourdough pancakes". I made these really thick and fluffy so they are almost like an english muffin - you can definitely cut one in half and use if for a sandwich or whatever else you want. They are also good to eat as-is but you don't need to eat too many of these since they are so fluffed up!

These are both gluten and dairy free - depending on your sourdough starter's sourness level these may have more or less of a distinct sourdough flavor.

I am not including a calorie count because with fermented foods like the sourdough starter is it just too hard to know the calories, since the structure of the ingredient changes and is never the same twice -

This recipe made about 10 large "english muffin" fluffy cakes 

1. The night before you want to make these combine:

1 cup almond milk(warm)

1.5 cup starter

1.5 cup GF all purpose flour - I used Pamela's Blend

2. Let sit overnight on the counter, covered with a dishtowel

3. In the morning mix in:

1/2 tsp salt

1.5 tbsp baking powder

3 beaten eggs

3 tbsp melted butter - I used Earth Balance

Let rest for 10 minutes

4. Heat up your griddle or pan and grease with coconut oil

5. Spoon batter onto hot griddle and smooth into circles with 3-4 inch diameter

6. Allow first side to cook so that the edges are set, this batter is very thick so the center may not bubble like normal pancakes 

7. Flip to cook the other side, repeat until batter is gone

8. When both sides are cooked and the center seems set transfer each cake to a cooling rack, once completely cooled store in an airtight container

93 Calorie Biscuits

Tonight I whipped up some super easy gluten and dairy free biscuits - these are great with Earth Balance butter, or honey, or as the base for a breakfast sandwich -

These biscuits puff up without yeast - and they are gluten free and dairy free!

Ingredients

3/4 cup Gluten Free All Purpose Flour - 300 cal
1/4 cup other flour of choice - coconut, cornmeal, almond etc. - about 100 cal
6 tablespoons egg whites - 50 cal
1 tablespoon olive oil - 100 cal
1/4 cup almond milk - 10 cal
1 teaspoon Baking powder
1 pinch salt                                                            
= 560 calories total, makes 6 biscuits - 93 calories each


Directions:

1. Preheat over to 400 degrees
2. Mix together the dry ingredients
3. Add in the olive oil and almond milk
4. In a separate bowl, whisk the egg whites until frothy
5. Fold the egg whites into the other mixture until combined
6. Divide into 6 balls and form into biscuits on a parchment paper covered baking sheet
7. Bake for about 18 minutes - cool on a wire rack, store in an airtight container :)

158 Calorie Hearty Jalapeno Cornbread

Whole Foods makes amazing jalapeno cornbread - but it isn't gluten free - so I decided to try making my own version - (more variations of gluten and dairy free cornbread coming in the future!)

This makes a single serving - you may want to add more stevia/jalapenos depending on how sweet or spicy you want it to be - I topped mine with some Earth Balance Vegan Butter :)

Recipe:

1/3 cup corn flour - 145 cal

1 tbsp and 1 tsp almond milk - 3 cal

1/2 tsp stevia - 0 cal

2-3 jalapenos - 2 cal

1 tbsp egg whites - 8 cal                      

= 158 cal

1. Preheat over to 450 degrees
2.Mix together the corn flour, almond milk, stevia and egg whites
3. Chop up the jalapenos and stir into the batter
4. Press batter into small greased baking dish
5. Bake for 10-12 minutes - let cool, serve warm with butter if desired

160 Calorie Zucchini Bread

My grandma makes THE BEST Zucchini Bread, I used to eat a few slices for breakfast when we would stay at her house - I love it chilled, with a little butter :)

 Since I liked it so much I thought I would see if I could make my own gluten free, dairy free, and low calorie version

I thought this turned out pretty good, and it is only 158 calories! This is healthy enough to eat for breakfast in my opinion - The only ingredients are: Zucchini, Apple, Sauce, Pumpkin Puree, Stevia and Oat Flour - totally acceptable breakfast staples

It is also gluten free, dairy free, and vegan!

Recipe:

1/2 of a Zucchini, grated (about 1 cup) - 23 calories

1/4 cup Unsweetened Apple Sauce - 25 calories

1/4 cup Pumpkin Puree - 20 calories

1/4 cup Oat Flour - 90 calories

1/4 cup Stevia                                                             

= 158 Calories in Whole Loaf

1. Preheat the oven to 350 degrees

2. Wash your zucchini thoroughly and grate it into thin pieces

3. Mix in the apple sauce, pumpkin puree, flour, and stevia

4. Pour into greased loaf pan or 2 mini loaf pans (you can use a round pan like I did but I wasn't able to get it cooked through as thoroughly - I think it would work better in a loaf pan)
5. Bake for about 40 minutes for a large loaf, or 20 minutes for mini loaves
6. Remove from oven - let cool before storing in the refrigerator

130 Calorie Fruit Cocktail Cake

This cake is based on the one mentioned in the movie Steel Magnolias - not the Armadillo cake, the Cuppa Cuppa Cake "A can of fruit cocktail with the juice, a cup of flour and a cup of sugar"

This cake only has 3 ingredients! It is also gluten free, dairy free, and vegan!

In theory you could try this with any flavor of fruit cup but I used Mixed Fruit with no sugar added - I think you could use any flavor as long as it is in "syrup", "light syrup" or fruit juice - just don't use a gel variety!

Recipe: Makes 1 mini loaf cake

1 Mixed Fruit Cup, with the juice  - 40 cal

1/4 cup Oat Flour - 90 cal

1 tablespoon Stevia, or to taste - 0 cal              

= 130 Calories

1. Preheat the oven to 350 degrees

2. Mix together the flour and fruit cup

3. Add in the Stevia, mix well

4. Pour into greased mini loaf pan - for a regular loaf pan double all ingredients

5. Bake for 20 minutes at 350

6. Let cool and enjoy!

Skinny-tized 170 Calorie Carrot Cake

Carrot Cake is one of my Dad's favorite desserts, so I decided to try to make him a Skinny version, using my Pumpkin loaf recipe as a base.

This baked up much more like a cake than the Pumpkin Loaf, and I decided to use mini loaf pans so that everyone could have their own 170 calorie Carrot Cake :)

This recipe is also Gluten and Dairy Free, and it tastes great with my Vegan Pumpkin Cream Cheese as Icing :)

Recipe: (makes 2 large loaves or 4 mini loaves)

1 cup Oat Flour - 360 cal

4 egg whites - 68 cal

3/4 cup Unsweetened Apple Sauce - 75 cal

1 cup Grated Carrots - 53 cal

1 1/2 cup Pumpkin Puree - 120 cal

1/2 cup Stevia

1 tsp baking soda

1 tsp baking powder

Pumpkin Pie Spice (to taste)                           

= 676 calories in whole recipe - 338 calories in 1 large loaf, or 169 calories in mini loaf

1. Preheat oven to 350 degrees

2. Mix all ingredients together

3. Pour into greased loaf pans, either 2 regular loaf pans or 4 mini loaf pans

4. Bake for 25 minutes in mini loaf pans, or 40-50 minutes in large loaf pans

5. Let cool, top with soy whip or Cream Cheese icing, and Enjoy!

Skinny-tized 435 Calorie Pumpkin Loaf

This recipe was inspired by the "500 Calorie Pumpkin Loaf" floating around Pinterest - spoiler alert - that recipe is not even close to 500 calories (I guess you really can't believe everything you read on the internet)

THIS recipe, however, is only 435 calories per loaf, so it IS possible.

This loaf is also gluten free and dairy free!

This is a very dense loaf, it definitely doesn't need butter like a regular bread might, but it is great with soy whipped cream on top :)

Recipe: (Makes 2 Larger Loaves or 4 mini Loaves)

1 cup Oat Flour - 360 cal
1 egg - 70 cal
3 egg whites - 51 cal
1 1/2 cup Pumpkin Puree - 120 cal
3/4 cup Unsweetened Apple Sauce - 75 cal
1/4 cup Granulated Sugar - 194.5 cal
1/2 cup Stevia
1/2 tsp Baking Soda
1 tsp Pumpkin Pie Spice
1 tsp Vanilla                                
= 870.5 for whole recipe - 435.25 per large loaf, or 217 per mini loaf

1. Preheat oven to 350 degrees
2. Mix together all ingredients
3. Pour into greased loaf pans (either 2 regular size loaf pans, or 4 mini loaf pans
4. Bake for 25 minutes if using mini loaf pans, or 40 minutes if using large loaf pans
5. Let cool, and enjoy!(Store in the fridge for best results)



I hope you enjoy this Skinny Pumpkin Loaf!

Skinny-tized 320 Calorie Chocolate Cake

What could be better than Chocolate cake, really?

A gluten free Skinny-tized chocolate cake of course!

There are only 640 Calories in this entire cake!

Recipe:


1 cup Oat Flour (360 cal)
3/4 cup Unsweetened Apple Sauce (75 cal)
1 egg (70 cal)
2 egg whites (34 cal)
5 tablespoons Unsweetened Cocoa Powder (100 cal)
1/2 cup Stevia in the Raw
1/2 tsp Baking Soda                        
= 639 calories (makes two 320 calorie mini cakes using mini loaf pans)


1. Preheat oven to 350 degrees
2. Mix together the dry ingredients
3. Mix in the wet ingredients
4. Pour into greased pans
5. Bake for about 17-18 minutes
6. Remove from oven and let cool

I decided to top one of the cakes with toasted marshmallows!  I put about 1/3 of a cup of Kraft Jet Puffed Mini Marshmallows(50 cal) on top of the baked cake and broiled it in the oven for about 5 minutes until the marshmallows were toasted.

 This was delicious, I can't wait for my family to try it!

You could also top this with icing, sprinkles, soy whipped cream, or anything else you like! 

Skinny-tized 320 Calorie Banana Pudding Bread

I LOVE banana bread, but is just has way too many calories - bananas in general have way too many calories. But I was craving banana so I decided to try to make a Skinny Banana Bread.

In order to Skinny-tize traditional banana bread I decided to use Jell-o Sugar Free Banana Pudding Mix! It only has 100 calories for the entire box, which is about how many calories are in a single banana. I also used egg whites, oat flour, and apple sauce in order to Skinny-tize this one. 

This banana pudding bread is Gluten free, dairy free, and only 639 calories for the entire recipe!

Recipe:

1 cup Oat Flour (360 cal)

3/4 cup Unsweetened Apple Sauce (75 cal)

1 egg (70 cal)

2 egg whites (34 cal)

1 package Jell-o Sugar Free Banana Cream Pudding (100 cal)

1/2 tsp Baking Soda

1 tsp Vanilla                                            

= 639 Calories for the Whole recipe (Makes 2 mini loaves, 320 cal each)

1. Preheat the oven to 350 degrees 

2. Mix all of the dry ingredients together in a large mixing bowl

3. Mix in the wet ingredients

4. Pour into greased loaf pans

5. Bake for about 17 minutes

6. Remove from oven and cool on rack

This bread turned out very moist and not super sweet. If you wanted a very sweet bread you could add some stevia or top it with whipped cream.

This recipe would probably work with any flavor of Jell-o sugar free pudding mix, I was in the mood for banana today but maybe I will try it again with another flavor!

Skinny-tized 400 Calorie Cinnamon Apple Loaf

So I have noticed a recipe for 500 calorie Pumpkin Bread circulating on Pinterest - unfortunately after making it for my Dad I calculated the calories and found there were actually about 900 calories per loaf (ouch!) So I modified the recipe to lower the calories - I will post the modified recipe for the pumpkin bread later, but here is another version of the recipe, using apples instead of pumpkin!

This bread is very moist, almost like a bread pudding, but it holds its shape well enough to eat it like a brownie too!

Recipe:

1 Honeycrisp Apple, peeled and cut into small chunks

2 tablespoons cinnamon

3/4 Cup Stevia

1 cup Oat Flour

1 tsp Baking Soda

1- 1/2 cups Unsweetened Apple Sauce

1 egg plus 3 egg whites

1. Grease 2 loaf pans and preheat the oven to 350 degrees

2. Mix together all ingredients except your cut apple, stevia and cinnamon

3. Coat the apple chunks in about 1/4 cup stevia and 1/2 tablespoon cinnamon

4. Add the excess cinnamon and Stevia to the batter, then add your coated apple chunks

5. Pour about half of the batter into each loaf pan and bake for about 40 minutes

Let the apple bread cool in the pans, or eat it right away for more of a bread pudding experience.

Each loaf has about 400 calories depending on the size of your apple and what type of apple sauce you use. 

The Stevia can give this bread a little bit of a weird after-taste so my Dad likes to put soy whipped cream on top of his dessert!(We love soy whip because it is dairy/lactose free and has less calories than Cool Whip or regular whipped cream)