
When we lived in Seattle, I was lucky enough to meet Jennifer Katzinger,who at the time was the owner of the Flying Apron Bakery. It was always one of my favorite places to get a delicious gluten free treat so I was thrilled when she authored the Flying Apron’s Gluten-Free & Vegan Baking Book. Delicious recipes! One of my favorites is her Maple Cake, which has become a staple for birthdays in our home. I halved the recipe in the book and it made one large 9-inch circle, which was plenty as it is quite sweet. In this recipe I also used maple syrup instead of low-glycemic agave nectar because I happened to have a fresh jar that my mom had sent me from Canada. Sometimes it’s good to have a real treat and believe it or not maple syrup has some health benefits as well including being rich in calcium, potassium, manganese iron and zinc. It also contains antioxidant and anti-bacterial properties.
Here is the version of the recipe I used. I would highly recommend ordering Jennifer’s gluten free cookbook for more delicious baked treats like this one.
2 cups brown rice flour
1 cup garbanzo bean flour
½ tablespoon of baking soda
½ cup olive oil
½ tablespoon vanilla
1 ¼ cups maple syrup
Combine dry ingredients in one bowl and wet ingredients in another bowl. Mix together until thoroughly combined. Pour into greased 9-inch pan and bake for 30 minutes at 350 degrees.









Gluten Free Banana Mini Muffins
I have been searching for the perfect banana muffin recipe and this one is definitely in the running. I do love the banana bread in the cookbook, but I was all out of almond flour so needed a recipe that used brown rice and garbanzo bean flour. Below is a variation on the Maple Berry Muffin recipe from the Flying Apron’s Gluten-Free & Vegan Baking Book. I love the way Jennifer uses olive oil instead of butter in her recipes, which is completely fine when you are not cooking or baking at a super high heat. I like making the mini muffins because they are a perfect treat and these actually freeze quite well if you want to make a double batch. Enjoy!
¾ cup brown rice flour
1/3 cup garbanzo bean flour
¾ tsp baking soda
1/3 tsp ground cinnamon
¼ cup olive oil
¼ tsp apple cider vinegar
¾ tsp vanilla
½ cup blue organic agave nectar
3 bananas, mashed
Mix dry ingredients together in a large bowl. Add wet ingredients to blender and puree. Fold wet ingredients into dry ingredients and mix thoroughly. Pour into mini muffin tins and bake at 375 degrees for 15-20 minutes. Makes 24 mini muffins.