Guest Post: Gluten Free Cupcakes with Blueberry Buttercream

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gluten free vanilla cupcake blueberry buttercream

I was contacted by KA Japan a while ago asking if I’d like to contribute a recipe. Of course, I said yes and I sent them the gluten free cupcakes with blueberry buttercream recipe I used in my recent gluten free cooking class. Hop over to the KA Japan website for the recipe. Enjoy!

Looking for my next cooking class? Head over to this post to find out what I have coming up for Canada Day.

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Banana Oatmeal Cookies (gluten free)

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Banana Oat Cookies

I often see two ingredient cookies or three ingredient cakes on Pinterest. Usually this means a cake mix plus eggs or even a can of coke. If you combined the ingredient lists of these mixes you would probably have around fifty ingredients, not one of them unprocessed. All food is processed on some level but there is a bit of a difference between the ingredients list on a cake mix box and the ingredients list on butter. Anyhow, those “three ingredient cakes” make me angry.

On to the topic of the day. These cookies have only two ingredients, bananas and rolled oats. These are really easy and also kid friendly. You can make them gluten free by using certified gluten free oats.

Banana Oatmeal Cookies

2 ripe bananas
2 (250mL) cups of rolled oats

Optional add ins: nuts, raisins, dried fruit, chocolate chips, coconut flakes, cinnamon, vanilla, flax seeds, chia seeds

Preheat the oven to 170C (350F). In a large mixing bowl, mash the bananas. Add the oats and mix until combined. You should be able to shape the dough into balls but it will still be sticky. If your bananas were on the large side, you may need more oats. If you are making these for smaller children, you can put the oats in a food processor or blender to make them smaller. Shape the dough into balls  the size of your choice. Place on a cookie sheet that has been greased or on top of parchment paper. Bake until they start to brown on the edges. Cool before serving.

For more oaty goodness, try my baked oatmeal snack bars.

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Kabu and onion soup

kabu-onion-soup
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kabu-onion-soup

I wanted something nice and light for lunch yesterday so I decided to try making a soup that I had the day before at Earthen Place Cafe here in Zushi. It was a kabu (a white turnip) and onion soup so I gave it a try and was happy with the results. Click here for a picture of the kabu. Despite the texture resembling the daikon radish, which takes a long time to cook through and become tender, kabus cook very quickly. This soup can easily be vegan, gluten-free or any other allergen free simply by changing your bullion cube.

Kabu and Onion Soup

500mL water
1 bullion cube 
1 medium onion
1 medium to large kabu
salt and pepper, to taste

Put the water in a sauce pan and bring it to a boil. While you are waiting for the water to boil, peel and thinly slice the onion into half moon shapes. When the water has boiled, add the onion and bullion cube and reduce the heat to a simmer. Simmer until the onion turns translucent. I let mine get soft because I don’t like onions that are still firm. While the onion is cooking, peel the kabu, cut in half, then each half into thirds. Finally slice thinly. You basically need to cut a thin slice into six pieces. Once the onion is ready, add the kabu and simmer until it becomes tender. This should only take about five minutes.

Other soups you may enjoy:

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