My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Thursday
Mar272014

Mini Strawberry Shortcakes with Whipped Cream

Today we cake.

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

Because it’s Friiiiidaaaaay.

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

So let’s party.

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

With mini cakes, strawberries, and whhhhipped cream.

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

Because what could be cuter and more devourable than MINI CAKES??

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

These little gems are adapted from my doughnut recipes [buy my cookbook HERE! <— shameless plug] and are so super easy to make. 

I wanted these baby cakes to be super light + airy.  I wanted a lot of fluff, because as a kid I always remember those yellow shortcakes from the grocery store being nice and fluffy.  Wait, maybe those were sponge cakes?  Ahhh, either way.

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

Using 1 egg + 1 egg white helped achieve the airiness I was looking for, along with going a little lighter on the almond meal and a bit heavier on the applesauce with less overall flour being used as well.

Basically, the second egg minus the yolk and the applesauce created more FLUFF + air.

Perfect!

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

So really, these cakes are a cinch to throw together as long as you have the flours—which you should have by now because I only talk about them all of thee time

They are specifically formulated to be the most non-gluten-free tasting—but actually gluten-free—baked goods ever. 

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

Print this!

adapted from: my doughnut recipes which you can find in my cookbook, Baked Doughnuts for Everyone

Mini Strawberry Shortcakes with Whipped Cream gluten-free, dairy-free [cakes] // yields 6-8 mini cakes

for the cakes:

  • 1/3 cup gluten-free oat flour
  • 1/3 cup sweet rice flour
  • 1/4 cup muscovado sugar, or brown sugar or pure cane sugar
  • 2 tablespoons almond meal
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg + 1 egg white
  • 3 tablespoons unsweetened applesauce
  • 2 1/2 tablespoon unsweetened almond milk
  • 1 1/2 tablespoons safflower oil, or sunflower/canola/etc.
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract
  • sliced strawberries

for the whipped cream: For a dairy-free option try making coconut whipped cream instead! And here’s a chocolate version.

  • 1 cup heavy cream
  • 2 tablespoons pure cane sugar
  • 1/2 teaspoon pure vanilla extract

Preheat your oven to 350* F and thoroughly grease a mini bundt pan or standard doughnut pan, or line a muffin tin with liners.

In a large bowl stir together the oat flour, sweet rice flour, sugar, almond meal, baking powder, and salt.  In another bowl whisk the eggs then add in the applesauce, milk, oil, vanilla, and almond extract.  Whisk until combined.

Pour the wet ingredients into the dry bowl and lightly whisk/stir until just combined [when you no longer see dry flour].  Spoon the mixture about 3/4 the way full in your designated pan and bake for 15-18 minutes.  The cakes will turn golden brown and spring back when lightly pressed.  Or toothpick test for doneness.

While the cakes cook place the heavy cream, sugar, and vanilla in a cold metal bowl and beat with your whisk attachment on med-high/high speed until light and fluffy and stiff peaks form.  Keep refrigerated until ready to use.

Let cool for 10-15 minutes then carefully release from the pan with the help of a thin spatula and place on a cooling rack.  Once fully cooled top with strawberries and whipped cream and serve.

notes: Sweet rice flour can be found in the gluten-free section of some health food stores, ordered online, or easily [and usually cheapest!] found in Asian markets [aka: glutinous rice flour].  Do not replace with white or brown rice flour, as it differs greatly.  If baking in a muffin tin bake time may slightly increase.

Mini Strawberry Shortcakes with Whipped Cream | edibleperspective.com

Let the weekend begin…in just another 8+ hours.

Ashley

Tuesday
Mar252014

Lemon Vanilla Brown Rice Pudding with Berries

Short grain brown rice is probably on my top 10 list of favorite ingredients.  For sure in the top 15.  I think this is due to its ability to go sweet or savory, its light nutty flavor, and its chewiness.  The chewiness gets me every time. 

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

I’ve made rice pudding in the past but never with real intention.  Meaning, I usually make it from leftover brown rice that I have stored in the fridge.  Always delicious and it definitely works, but I wanted to make this recipe from beginning to end with full intent on creating the the most delicious bowl of brown rice pudding.

To start things off I placed the brown rice in my food processor.  I was hoping this would help give the pudding a creamier texture and it did just that.  The photo below shows you exactly how processed you want the rice, which is not very processed at all.  A light processing breaks up the oater coating on the grain which allows more of the rice’s starchiness to seep into the milk mixture, creating a lovely creamy texture.

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

Lemon, for its fresh pop of flavor.

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

Vanilla, for its addicting vanilla-ness. [super descriptive]

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

And fresh berries, because we could all use a splash of spring in our lives [and/or mouths].

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

If you want to bathe in this, believe me, I don’t blame you. 

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

The recipe is lengthy in overall cook time but the process is quite simple and actually kind of relaxing when you’re in the stirring phase. 

Pull up a chair, grab a book, and stir.  It’ll be worth it.

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

The resulting rice pudding has cream + chew in all the right places with hints of caramel sweetness, vanilla, and lemon. 

Feel like turning this into a sweeter dessert?  Add another 1-2 tablespoons of muscovado sugar and top it off with coconut whipped cream.  You can serve it warm or chilled and it would be perfect served in little dessert cups for a party or brunch.

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

Print this!

Lemon Vanilla Brown Rice Pudding with Berries gluten-free, vegan // yields 4-6 servings

  • 1 cup short grain brown rice
  • 1 tablespoon unrefined coconut oil
  • 4 cups unsweetened almond or soy milk, divided
  • 1 cup water
  • 1 vanilla bean scraped of seeds, about 1/8 teaspoon vanilla beans – pod reserved
  • 2-3 tablespoons muscovado sugar, or brown sugar
  • pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • zest from 1 medium lemon, zest only the very top yellow skin
  • 1 cup fresh chopped berries
  • squeeze of lemon juice
  • pinch of sugar and sliced almonds, optional

Optional but recommended step: Process rice in your large food processor until some of the grains are cracked and you see a dusty film on the rice and sides of the bowl, ~10-20 seconds. [refer to photo 2]

Heat oil in a medium-sized pot over medium heat.  Once hot, add the rice and lightly toast for 3-5 minutes stirring frequently.  Slowly pour in the water [it will spatter] followed by only 1 cup of milk.  Return to medium/med-high heat and bring to a boil stirring occasionally.  Once boiling, reduce heat to low and cover with a tight fitting lid.  Adjust heat if needed to keep at a constant simmer.  Cook covered and without stirring for 45-50 minutes until liquid is absorbed.  Tip the pot and quickly lift the lid to ensure no water is still in the pot.  Remove from the heat and keep covered for 10 minutes.  Fluff the rice with a fork.

Return rice to the burner over medium heat and pour in the remaining 3 cups of milk, vanilla beans, sugar, and salt.  Stir to combine then place the scraped vanilla bean pod in the pot.  Bring to a constant simmer [small bubbles] stirring frequently for about 23-30 minutes.  The milk will absorb and the mixture will become very creamy in texture.  In photo 6 you can still see some liquid from the milk but in photo 7 the milk has been absorbed and is very creamy.  You are looking for a thick but pourable, creamy texture.

Remove from heat and stir in the vanilla and lemon zest.  Let cool for about 10-15 minutes to thicken and cool a bit.  Toss berries with a squeeze or two of lemon juice.  Place warm rice pudding in bowls and top with berries, almonds, and a pinch of sugar if desired.

----

To serve chilled: Let cool for about 45 minutes then place in an uncovered glass bowl until fully chilled.  Serve, then cover remaining rice pudding to store in the fridge for 3-4 days.  To reheat: Place portion in a small pot over medium heat and add a few tablespoons of milk to loosen.  Heat, stirring frequently until warm throughout.

notes:  Towards the end of the cooking process taste the rice to see if the sweetness is right for you.  Add more if desired.  If you don’t have vanilla beans simply stir in 2 teaspoons—total—of pure vanilla extract once you take the rice off the heat [do not add the other 1/2 teaspoon]. 

If you have pre-cooked brown rice in the fridge you can definitely use it for this.  You’ll need about 3 1/2 cups of cooked, short grain brown rice.  Start with this step: “Return rice to the burner…”

I made a 2nd batch skipping the rice processing but found it to not get quite as creamy throughout and it had a much chewier texture.  The processed version is still nice and chewy but not overly so.  Either option works, but I prefer to lightly process the rice.

Lemon Vanilla Brown Rice Pudding with Berries | edibleperspective.com #glutenfree #vegan

What springtime recipes are you currently digging or want to see me create?  I’d love to hear from you!

Ashley

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