Pumpkin Bars (With Wheat Flour)

Recipe 1

Makes 2 medium loaves

4 eggs
3/4 cups white sugar
3/4 cup vegetable oil
1 pouch of Ian's baby food (optional)
1 (15 ounce) can pumpkin puree
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 tablespoons ground cinnamon
1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into two loaf pans. Bake for 30 to 35 minutes in preheated oven.

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Recipe 2  
Ingredients:

1/2 cup all-purpose flour
1/2 cup chickpea flour (besan)
2 tablespoons ground flax seed
2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup dark brown sugar
1 cup canned pumpkin puree
1/4 cup milk
1/4 cup (1/2 stick) butter, melted 1 teaspoon vanilla extract

Directions:

Preheat oven to 350F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.

Gluten Free Chocolate Cupcakes / Cake

Gluten-Free Chocolate Cupcakes Made With Garbanzo Bean Flour – My Best Gluten-Free Cupcakes To Date

Yield: About 30 cupcakes

Ingredients

• 2 3/4 cups garbanzo bean flour, sifted twice [I whisked well with sugar] 
• 1 3/4 cups sugar [1 cup sugar]
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• [1 tsp cinnamon] 
• 1/2 cup olive oil
• 1 cup whole milk
• 1 cup boiling water

Instructions

1. In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Mix in eggs, vanilla, olive oil, and milk until just combined.
3. Mix in water.
4. Fill cupcake liners just halfway.
5. Bake at 350 F for 25 minutes or until the top bounces back when lightly touched.

[I used mini muffin tins and baked for 13-14 minutes.] 

As a loaf cake, bake for about 40 minutes. 

Gluten Free Chocolate Banana Bread

3 eggs
1/2 cup brown sugar

1/4 cup butter, melted
2 very ripe bananas, mashed
2 tablespoons plain yogurt
1 1/2 cup chickpea flour
4 tablespoons cocoa powder
1 tsp baking powder

Pre-heat oven to 350 F. 

Whisk egg and sugar fluffy before adding butter, yogurt and mashed bananas.

Sift flour, cocoa powder and baking powder into the batter and stir until completely mixed.

Pour into a greased loaf tin and bake in a pre-heated oven (175°C/350°F) for 30 minutes.

Gluten Free Oatmeal Chocolate Chip Cookies with Garbanzo Bean Flour

Yield: 24 cookies

Ingredients:

1/2 cup butter, softened
1/2 cup white sugar
2 eggs at room temperature, beaten
1 teaspoon vanilla
1/2 tsp cinnamon 

1/4 tsp nutmeg

1/2 tsp ginger powder (optional)
4 tablespoons peanut butter
1 1/2 cups chickpea flour
3/4 cups oats
1/2 teaspoon salt (if using salted butter, omit)
1/2 teaspoon baking soda
1/2 teaspoon baking powder (or use 3/4 tsp baking powder)
2/3 cup chocolate chips

Directions:

Preheat oven to 350°F.

Mix butter, sugars, molasses, eggs, and vanilla.

Mix chickpea flour, oats, salt, soda, and baking powder in a separate bowl.

Add dry ingredients to wet ingredients and mix thoroughly.

Stir in chocolate chips.

Drop by the heaping tablespoon onto a greased baking sheet. 

Bake at 350F for 25-30 minutes. 

Let cool on the baking sheet for a few minutes before removing. Cool completely on a wire rack.

Korean Panfried Tofu

http://www.maangchi.com/recipe/2-tofu-side-dishes

Panfried tofu with spicy sauce
(Dubu buchim yangnyumjang)

Ingredients:
Half package of tofu (about 10 oz: 280 grams), soy sauce, hot pepper flakes, sugar, green onion, garlic, sesame oil, roasted sesame seeds
Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
Transfer the cooked tofu to a serving plate.
Make your sauce in a small bowl by mixing these ingredients:
1 clove of minced garlic, 1 chopped green onion, 1 ts hot pepper flakes, 1 ts sugar (or honey), 2 tbs soy sauce, and 2 ts sesame oil
Spoon the sauce evenly over the tofu, and sprinkle some roasted sesame seeds just before serving.
Serve with rice as a side dish

Panfried tofu in soy sauce
(Dubu ganjang jorim)

Ingredients:
Half package of tofu (about 10 oz: 280 grams), garlic, soy sauce, corn syrup (mulyeot), black sesame seeds.
Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
Add 1 clove minced garlic, 1 tbs soy sauce, 1 tbs corn syrup and stir it to caramelize the tofu.
Turn the heat off and transfer the cooked tofu to a serving plate.
Sprinkle some roasted black sesame seeds before serving.
Serve with rice as a side dish.
*tip: you can use this dish as a side dish for your doshirak (Korean lunch box)