Cassava Flour VS Tapioca Flour

http://delectablydifferentkitchen.com/2016/02/cassava-flour-vs-tapioca-flour/ Cassava Flour VS Tapioca Flour CASSAVA FLOUR vs. TAPIOCA FLOUR Which one is right for you?        Recently, some of my followers have been asking me questions regarding an ingredient that is ever-growing in popularity for gluten-free baking: cassava flour. Now, you might be thinking, since tapioca is sourced from cassava root, that you already know all about what it is and how to use it. Well, you would be right about the fact that tapioca does come from cassava. But another fact is that they are used differently in gluten-free baking! To begin, let’s take a look at tapioca.

And the WINNER is.....



Almond & Lavender Gluten-Free Butter Cookies!

       So, I realized recently that my blog was lacking in the cookie department. I quickly had to remedy that and add to the collection! But do you think I would make a simple chocolate chip cookie? Of course not! No, no, I had to go to the kitchen and whip up one of my favorite type of cookies…Butter Cookies! I added a new twist to this classic by infusing them with a touch of almond and lavender...what else to say, but deliciously unique? 

 You'll need:

1 cup Kerrygold salted butter, softened

1/2 cup Kerrygold unsalted butter, softened

3/4 cup powdered sugar

1 tbsp vanilla extract

2 tsp almond extract

1 tsp salt

1 1/2 cups Bob’s Red Mill Almond Meal

3 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour

1 - 2 TBSP lavender, dried flowers

       Preheat the oven to 320°F.  prepare two cookie sheets by lining each with parchment paper.

       In a large bowl, cream the butter until light and fluffy.  Add in the sugar and extracts, then continue whipping until fully creamed.

       Next, whip in the almond meal and salt. Now mix in the three cups of flour one at a time, mixing well between each addition.

       finally, whip in the lavender flowers.

       Once everything is completely combined, scoop heaping teaspoons of batter onto the prepared cookie sheets then place in the oven to bake for 15-20 minutes, or just until firm and the bottoms are golden brown.

       Allow to cool slightly before serving, for an added touch garnish with a drizzle of honey or white chocolate.

       Enjoy!  These are the perfect treat to pair with a nice cup o' tea!

Peanut Butter Chocolate Chip Gluten-Free Sandwich Cookies

       So, I’ve made a version of these cookies before, and even shared the recipe on my YouTube channel (click here if want to check it out). This time, I decided to use a prepared chocolate spread to fill the cookies, since I wanted to bring you a dessert that would be quick and easy to make...and most importantly, yummy! 

 You'll need:

1 cup creamy peanut butter

1 cup crunchy peanut butter

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

4 eggs

1/2 cup Bob's Red Mill coconut flour

1/2 cup chocolate chips

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Endangered Species Cocoa spread

Makes 18 cookies – 9 Sandwiches

       Preheat the oven to 350°F.  Prepare two cookie sheets by lining with parchment paper.

       In a medium bowl, cream the nut butters with the sugar until well combined.

     Then, whip in the vanilla, eggs, and flour.

       Finally, fold in the chocolate chips. Using a large spoon, scoop generous amounts of dough onto the prepared cookie sheets. Bake for 15 – 18 minutes.

*Baking tip: These cookies are easy to over-bake, but keep an eye on them to ensure that doesn't happen. You’ll know the cookies are just right when they are puffed up and golden brown. They will still seem a little gooey on the inside but that’s okay.

 When the cookies have finished baking, transfer them onto plates to cool.

       Once the cookies have cooled, spread a generous amount of amazingly delicious Endangered Species Cocoa Spread onto the bottom of one cookie, then place another cookie on top and squeeze together gently. Repeat the process until you’ve used up all your cookies.

       Now just serve and enjoy!

Gluten-Free Chocolate Hazelnut Ganache Cake

       Ready for a delicious, indulgent treat? Of course you are and do I have the dessert for you! We all love the combo of chocolate and hazelnut, right...I mean if we didn’t then Nutella wouldn’t be a WORLDWIDE phenomenon. So today I bring you a combination of those two flavors, rolled into one scrumptious cake.

 You'll need:

1 cup Kerrygold salted butter, softened

2 cup brown sugar

1 tbsp vanilla extract

2 tsp hazelnut extract

1/2 tsp almond extract

2 tsp butter flavor

4 eggs

2  cups Bob's Red Mill gluten-free all purpose flour

1/2  cup Bob's Red Mill almond flour

1/2 cup Bob's Red Mill hazelnut flour

2 tsp Bob's Red Mill xanthan gum

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp salt

1 cup buttermilk

1 cup hazelnuts, chopped

1/2 cup chocolate chips

       Preheat the oven to 350°F.  Grease two 9" round cake pans and place a piece of round parchment paper on the bottom of each.

       In a medium bowl, cream the butter until light and fluffy.  Add in the sugars and extracts, then continue whipping until fully creamed.
 

       Gradually add the eggs one at a time, mixing well between each addition.

       

      In a separate bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt.  Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk. Finally.

     fold in the hazelnuts and chocolate chips.

       Scoop the batter into prepared pans, then place in the oven to bake for 25-30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.
 

Hazelnut Butter Cream

1 1/2 cups salted Kerrygold Butter, softened

3 cups powdered sugar

1 tsp vanilla extract

1 tsp hazelnut extract

       In a medium bowl, cream butter with an electric mixer.  Whip in two cups of powdered sugar and extracts. Then whip in the final cup of powdered sugar, and continue blending until smooth and creamy.

Hazelnut Ganache

1 cup dark chocolate chips

2 tsp hazelnut extract

1 cup heavy whipping cream

Using a double boiler, melt the chocolate chips until fully smooth. Allow them to cool before combining with the whipped cream.

       Using an electric mixer, whip the heavy cream on high until stiff peaks form, then whip in the extract.

       With a spatula, gently fold the whip cream by small portions into the melted chocolate.

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       Now it’s time to frost the cake! First, spread an even layer of frosting across the bottom layer. Next, spread a generous layer of ganache on top of the bottom layer cake. Then, place the second layer on top and frost the rest of the cake with the butter cream.  Finish by spreading the remaining ganache on top.  Serve and enjoy!

Vegan Gluten-Free Florida Hummingbird Cake

       Okay, since I had ripe bananas sitting on my countertop, reminding me I needed to whip up a banana-inspired dessert, I went to the drawing board. Banana cake? Banana bread? Maybe even banana pudding? ....NO!!! It finally came to me, why not go for an old classic with a fun new twist?!

       Now we have Hummingbird Cake, with a kiss of orange. I hope you enjoy this delicious new creation. If you have a fun classic recipe you’ve played around with to make your own, feel free to share it in the comments below, and who knows maybe you’ll find it as a new featured recipe.     

You'll need:

1 cup Nutiva coconut oil

1 cups brown sugar

1 cup sugar

1 tbsp vanilla extract

2 tsp coconut extract

1 tsp orange extract

2 large bananas, ripe (about 1 cup mashed)

1/4 cup pumpkin puree

3 cups Bob's Red Mill gluten-free all purpose flour

1 ½ tsp Bob's Red Mill xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup coconut milk

1 tbsp vinegar

1  cup dehydrated pineapple, diced

1 cup shredded coconut  

       Preheat the oven to 350°F. Grease and prepare two 9" round cake pans.

       In a medium bowl, cream the coconut oil and sugars until light and fluffy. Then add in the extracts and continue whipping until fully creamed.

       Add in the mashed banana and pumpkin, and mix well to combine all ingredients.

Combine vinegar and coconut milk in a cup or small bowl, then set aside until needed.

       In a separate bowl, combine the dry ingredients. Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the milk.

           Fold in pineapple and shredded coconut.

       Pour batter into prepared pans, then Bake for 30 - 45 minutes or until toothpick comes out clean from the center

       Vegan Orange-Kissed Frosting

1 ½ cups Nutiva palm shortening

3 cups powdered sugar

1 tsp coconut extract

1 tsp orange extract

       In a large bowl with an electric mixer, whip the shortening until fluffy. Whip in one cup of powdered sugar, Then Add in a second cup of powdered sugar and extracts.  To finish, beat in the remaining cup of powdered sugar. If you would like the frosting to be a bit thinner, just mix in splash of coconut milk.

   Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the REMAINING frosting. For an added touch, garnish with shredded coconut and dried pineapple.

       Enjoy!

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