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Gingerbread Gluten & Allergy free Recipe muffins or cake Delicious

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gingerbread-muffinGingerbread Recipe no gluten no grain Muffins and or 6 to 9 inch Gingerbread Spice cake or Muffins Rebecca  1-718-788-8783

No allergens either.  Spices can be altered to your taste.  Chia eggs can be used in place of real eggs, vegan fat can be substituted for butter.

In preparation for baking take Bake strips of the appropriate size and soak them in water. Squeeze excess water out but leave moist then wrap around the cake pan. This will allow the cake to rise evenly and flat so it does not develop a rounded top and is less likely to crack. Preheat oven to 375° or 400° F

Line any non silicon pans with buttered or oiled parchment paper liners both sides and bottom. Helpful to have a collar 1 inch above pan as well.
1 bag = 96 gms ounces = 96 grams ounces of Radatti Foods LLC prebiotic fiber Cake mix In dry ingredients bowl
Salt ½ teaspoon In dry ingredients bowl
Baking Powder Rumford Double acting no aluminum 2 Tablespoons. Together in a second smaller bowl with the baking soda
2 teaspoons of Baking soda In the smaller bowl with the baking powder
Butter sweet Kerry Gold or other good brand 6–7 ounces softened to room temperature. Place in the bowl with the cake mix bag contents. Beat into the dry cake mix until fully blended.
2 Tablespoons ground strong ginger powder Add to beaten pastured eggs liquids bowl
2 Tablespoons ground Korean Cinnamon Add to the egg mixture Liquids bowl
1–>2 Tablespoons Cloves depending on taste Add to the egg mixture Liquids bowl
1 Tablespoon Nutmeg Add to the egg mixture Liquids bowl
1 Tablespoon Allspice Add to the egg mixture Liquids bowl
Eggs pastured organic 6 extra large or jumbo.   I sometimes use 7 eggs for a firmer muffin. Place in liquids bowl
1, 1/4th cup water or For a better moisture content use 1/4th cup mayonnaise or sour cream instead. and 1 cup of apple butter. Add this to the egg mixture. Liquids bowl
9 ounces of the sweetener like sugar or Lakanto monk fruit mix (if using straight monk fruit much less is required) or to taste. Taste by the ounce putting in. you may want your cake deep dark taste or with more sweetener.
Directions In a large bowl place the mix then beat in the butter mix until incorporated. Next add the egg, butter, vanilla, and other flavorings mixture mix in increments, beat until incorporated. Next the dry ingredients bowl contents. next Add the sweetener crystals to taste and when blended add the Baking powers mix thoroughly last then pour into pan or pans and bake
Bake 45 minutes at 375° to 400° F for 6 to 9 inch cake pan.
Makes 6 large muffins or 1, 6” cake

hearts-plutherIf you need any information to help you with this recipe
please call me at 1-718-788-8783

Recipe Coconut Cake and Muffins Radatti Foods, LLC

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Coconut Cake and Muffins (Radatti Foods, LLC)

coconut-muffins

In preparation for baking take Bake strips of the appropriate size and soak them in water. Squeeze excess water out but leave moist then wrap around the cake pan.
This will allow the cake to rise evenly and flat so it does not develop a rounded top and is less likely to crack.  Preheat oven to 375° or 400° F
Line any non silicon pans with buttered or oiled parchment paper liners both sides and bottom.  Helpful to have a collar 1 inch above pan as well.

For the muffins we use a silicone muffin mold so the muffins come out easily.

1 bag = 96 grams or ounces 3, ½ ounces of (Radatti Foods®) Prebiotic high fiber Non Gmo cake mix, salt 1/2 teaspoon, 2 & ½ tablespoons of Double acting Baking Powder (we used Rumford’s or Red Mill and 2 tablespoon of Baking soda. For sweetener. About 7 or 8 ounces if no crème of coconut is used or about 5 ounces of a monk fruit type sweetener if you do use crème of coconut as that has sweetener in it already.  Place in dry ingredients bowl

2) In flavoring liquids bowl place
A good brand of Coconut oil in liquid form 7 ounces.

Coconut cake flavoring extract 2 to 3 tablespoons 

6 pastured organic eggs EX large or jumbo 

1 cup coconut water or coconut milk.

If you are not diabetic or sugar sensitive to intensify the coconut flavor you can do ½ cup of crème of coconut which does contain sugar and 8 ounces of coconut milk or coconut water.

shredded moist coconut 7 ounces

4 to 5 ounces of the sweetener if you used cream of coconut mix or 8 ounces if you used unsweetened coconut milk.

Your liquids quantity should be 1 & ½ cups in total with whatever combination of the coconut milk, coconut water or cream of coconut that you use.

Directions

Soak the shredded moist coconut meat in with the coconut milk or coconut milk cream of coconut combination for at least an hour. This is to insure that the coconut meats will not dry out the cake or the muffins that you are making. Meaning 1 cup and 4 ounces of your liquid, let sit so the shredded coconut achieves maximum liquid and moisture content and the 7 ounces of the coconut oil pre melted.

Add the dry mix contents into the coconut-liquids mix and mix thoroughly but do not over mix. Pour into pan, pans or muffin pan and bake
Bake 40 minutes at 395° to 400° F for 6  to 9 inch cake pan. Check the baking process, as all ovens are different and vary in temperature..

Makes 6 to 10 muffins or 1, 6” to  8″ cake

You can call me if you have any questions. 1-718-788-8783  Rebecca