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!

 

 


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

 

Thursday
Aug072014

Raspberry Peach Sorbet + Kombucha Floats

I keep teaching myself lessons in the kitchen. Constant moments of, “why did I not try this sooner??” Like my fear with making gluten-free cookies and brownies and my apprehension about building photo backgrounds. This is a huge lesson in what I like to call, “stop second guessing so much + just DO.”

Raspberry Peach Sorbet + Kombucha Floats | edibleperspective.com

Sorbet?

SO EASY to make. Yes, it’s so easy it makes me SHOUT.

Not only is it easy but this sorbet recipe doesn’t require gobs of sugar. That is what has [partially] held me back from making sorbet in the past. I figured if the crazy amount of sugar wasn’t added it wouldn’t work. I also figured it would just turn into a block of ice in the freezer that you would need a hacksaw to cut into.

Totally wrong.

Raspberry Peach Sorbet + Kombucha Floats | edibleperspective.com

It turns out all you need is fruit + honey [okay, and a little vodka] to make a smooth and creamy sorbet.

YES. IT’S CREAMY.

Raspberry Peach Sorbet + Kombucha Floats | edibleperspective.com

Just like in the coconut milk ice cream and frozen yogurt recipes I’ve made lately I added a little vodka to the sorbet mixture. It helps lower the freezing point which deters ice crystallization and also keeps it from hardening into a brick. It still hardens but it’s scoopable in just a few minutes after thawing.

Raspberry Peach Sorbet + Kombucha Floats | edibleperspective.com

If I could only stare at one color for the rest of my entire life this would be it.

Raspberry Peach Sorbet + Kombucha Floats | edibleperspective.com

I highly recommend eating this directly after it’s done spinning in your ice cream maker. The texture is out of control. But freezing it is completely fine if you want to keep it around for while or make what you see below.

KOMBUCHA SORBET FLOATS

side note: Cutest bottle of kombucha ever? Yes.

Raspberry Peach Sorbet + Kombucha Floats | edibleperspective.com

I’m trying my best not to shout more…but…just look at it!!

All fizzy + juicy + tangy + fruity + slurpable.

Raspberry Peach Sorbet + Kombucha Floats | edibleperspective.com

Bottoms up.

Raspberry Peach Sorbet + Kombucha Floats | edibleperspective.com

Print this!

Raspberry Peach Sorbet + Kombucha Floats gluten-free, vegan opt. // yields ~4 cups sorbet

  • 3 medium-large fresh peaches, juicy + ripe
  • 12oz fresh raspberries
  • 1/4 – 1/3 cup honey, or coconut nectar/agave
  • 1 1/2 tablespoons vodka, gluten-free if needed – optional
  • 1 tablespoon lemon juice
  • 1-2 teaspoons lemon zest
  • Kombucha, I recommend a berry or ginger-berry flavor

Pre-freeze your ice cream container according to manufacture instructions.

Pit the peaches and place in a blender with the raspberries, honey, vodka, lemon, and zest. Turn on until fully blended and smooth. Taste and add more sweetener or lemon zest if desired. Strain if you don’t want any seeds or peach pulp [I did not strain but also didn’t notice any seeds/pulp].

Place in the fridge to chill or chill using an ice bath method. Once fully chilled pour into your ice cream maker and turn on until frosty and thick. [Mine is fully stuck to the paddle when it’s done. About 15-20min.] The texture should be like a thick soft serve.

Serve immediately or spread into a freezer safe container and place plastic wrap or parchment directly on top then seal. Freeze for at least 2 hours to firm a bit more, then scoop into glasses and pour kombucha on top. Keep excess sorbet in the freezer and let thaw for about 5-10 minutes before serving.

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Notes: The vodka is optional but keeps the sorbet from turning rock hard and allows for less ice crystallization to form.

Raspberry Peach Sorbet + Kombucha Floats | edibleperspective.com

If you add some vodka to the bottom of the glass I won’t judge. In fact, you should probably send one my way.

Weeeeekend! Enjoy!

Ashley

Tuesday
Aug052014

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping

Do I even need to write words in this post with a recipe title like that? Probably not, but I just can’t help myself.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Recognize the new board I’m using? Pretty excited about it!

Now back to butter.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Brown butter to be exact. It’s easier than you think to make and adds a whole extra depth of flavor to baked goods. In this recipe I’ve used it in the muffins and in the streusel topping. If you can keep yourself from eating all of the topping before putting the muffins in the oven I commend you. It’s kind of insane. You’ll see soon enough.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

See. Right here.

I did something a little tricky and not only used brown butter in this topping but also banana! It gives the muffins an extra kick of happy. The mixture isn’t a crumble due to the mashed banana but more of a thick dough. You are going to l.o.v.e. it.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Someone please come help me on baking days. The messes are out of control. Especially when multiple trials are involved. Luckily, these muffins only needed two tries.

I tried to change up a few things from an existing recipe, like adding an extra egg and changing the flour ratios, but I could tell with the first bite they weren’t up to snuff for you guys. The extra egg was just too much. If you’ve ever added 1 egg too many to a baked good you know what I mean. It’s like it turns too stiff or something and doesn’t have as tender a crumb.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

But the good news is batch two exceeded my expectations.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

The texture was possibly the best yet for any muffin I’ve made and the little crunchy bits of chocolate just take it to another level. Not to mention the crunchy brown butter banana streusel topping.

Still can’t get over the topping.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

The muffins have a lovely crispy top [!!!] and a perfectly soft and tender interior texture. It’s just the right amount of crumbly. The kind you can bite through without it falling into a million pieces. They’re dense in a good way and just lightly sweet, per the usual.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

These muffins.

Need to happen in your kitchen.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Print this!

adapted from my Coconut Banana Bread

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping gluten-free // yields 12-14 standard muffins

for the topping:

  • 2 1/2 tablespoons softened brown butter
  • 2 1/2 tablespoons well mashed banana
  • 1/4 cup + 3 tablespoons gluten-free rolled oats
  • 1/4 cup + 3 tablespoons gluten-free oat flour
  • 1/4 cup muscovado sugar, or brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of salt

for the muffins:

  • 1 cup gluten-free oat flour
  • 3/4 cup raw buckwheat flour
  • 1/2 cup + 2 tablespoons almond meal
  • 2 1/2 tablespoons ground flax meal
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup + 2 tablespoons well mashed banana
  • 6 tablespoons 2% milk
  • 6 tablespoons honey
  • 4 1/2 tablespoons melted brown butter, slightly cooled
  • 3/4 – 1 cup dark chocolate chips

Preheat your oven to 350* F and thoroughly grease a 12 tin standard muffin pan with butter or use liners.

In a bowl combine all of the ingredients for the streusel topping. Mash with a fork for a minute or so until it all comes together and turns into a very thick, paste-like dough. Set aside.

In a large bowl combine the flours, almond meal, flax, cinnamon, baking powder, soda, and salt. Stir well.

In another bowl whisk together the eggs, banana, almond milk, honey, and vanilla until fully combined. Whisk in the butter and pour the wet mixture into the dry bowl. Whisk or stir until just combined [when you no longer see dry flour].

Fold in the chocolate chips then scoop the mixture into the muffin tin until each mold is just over 3/4 the way full. Using your fingers drop little dots of the topping mixture onto the top of each muffin until you’ve used it all. Place muffin tins in your oven and bake for 20-24 minutes until golden brown around the edges and a toothpick comes out clean.

Let cool in the pan for 15 minutes then slide a knife around the edge and place on a cooling rack until fully cooled. Serve or store in a sealed container for 3-4 days. For the best texture allow muffins to fully cool.

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notes: I recommend grinding your own buckwheat flour at home with raw groats [pale yellow/green color] for a lighter flavor. You can grind them in a blender, food processor, or coffee grinder until flour-like in texture. Sift if needed and store in the fridge. Regular buckwheat flour will work but the flavor will be more pronounced. Regular butter or can be subbed instead of the brown butter if desired. To make this dairy free: Use almond or soy milk instead of 2% and use coconut oil in place of the brown butter.

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How to make Brown Butter: Heat a light colored saucepan [so you can see the brown bits] over medium/medium-low heat with 1 stick of butter cut into tablespoon sized pieces. Let melt then start whisking constantly. While you whisk the butter will start to foam, then simmer, then turn clear, and then foam a bit more and eventually little brown bits will start to show up after a few minutes. When brown bits start to form remove the pan from the heat and continue to whisk for another 20 seconds. Pour into a jar, let cool to room temperature, and then refrigerate or use in its liquid form. You’ll definitely be able to see and smell [very rich and nutty] when the butter starts to brown. If you’re using higher temperature or leave it on the burner for too long it will burn. You want golden brown liquid, not at all blackened.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

How about that for your Wednesday?

Ashley

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