Banana blueberry muffins (gluten free)

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We had some blueberries in the fridge, and some overripe bananas on the table, and it was a rainy day: aka I decided to make banana blueberry muffins! I looked at a few recipes online and kind of created my own, which is similar/ adapted from

http://www.oatmealwithafork.com/2012/11/17/gluten-free-banana-blueberry-muffins/

These turned out so delicious I had to eat two right when then came out of the oven (hey best when hot, right?) Nice and moist with just the right amount of sweetness!

Ingredients

Wet:

  • 2 T. coconut oil
  • 1 T. maple syrup
  • 1 T. honey
  • 1 egg
  • 2 bananas (mashed)
  • A mixture of 2 T. apple cider vinegar and ¼ cup almond milk
  • 1 tsp. vanilla

Dry:

  • 1 and ¼ cup almond flour
  • ½ cup brown rice flour
  • ¼ tsp salt
  • 1 Tsp cinnamon
  • 1 tsp baking soda
  • 1 cup blueberries

Directions

  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients with a hand held beater
  3. In a separate bowl mix together dry ingredients
  4. With a spoon add dry to wet and mix, but not too much
  5. Fold in blueberries
  6. Fill in either greased muffin tin or paper fillers
  7. Bake for 30 minutes or until tooth pick is clean and top is golden brown
  8. ENJOY : )

Very Berry Scones (gluten free)

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We had an abundance of raspberries in the fridge that were slowly getting eaten, but also could be used as an excuse for me to try out a new recipe! When I think of berries in baked goods I think of scones, which usually contain way too much sugar for my liking, but I thought if I made them my self I could control for that. I also have never tried making a gluten free scone, and decided to use my trusted favorite almond flour for this one. Our huge bag of almond flour came in the mail a few days ago, so I did use the blanched flour instead of the meal. These turned out moist and delicious! They are a little denser than regular scones, but still have a little bit of the flakiness unique to scones. The raspberries provide a great tartness, complemented by the blueberries.

Recipe adapted from

http://coconutoilcooking.com/coconut-oil-blog-posts/carolyn-ketchums-raspberry-coconut-scones/

Ingredients

  • 1 ¼  cups almond flour
  • 1/4 cup golden flax seed meal
  • 1/4 cup coconut sugar
  • 1/2 tbsp baking powder
  • 1/8 tsp salt
  • 1 large egg whisked
  • 1/4 cup coconut oil melted
  • 1/8 cup almond milk
  • ½ tsp vanilla extract
  • ¾ cup raspberries
  • ¼ cup blueberries

Directions

  1. Preheat oven to 325F.
  2. In a large bowl, whisk together almond flour, flax seed meal, coconut sugar, baking powder, and salt.
  3. In another bowl stir together eggs, coconut oil, almond milk and vanilla extract
  4. Combine the mixtures until dough comes together. It will be a little sticky.
  5. Stir in raspberries and blueberries until well distributed.
  6. Shape the scones however you would like: about 1 inch thick. My shapes were a little irregular, but hey they still look and taste great.
  7. Bake 28 to 30 minutes, or until golden brown on top.
  8. Remove and let cool on pan.

Strawberry Rhubarb Crisp (Gluten Free)

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The combination of strawberry and rhubarb is one of my all time favorites. This turned out oh so delicious. This dish ended up having the right amount of tartness, and was not too sweet, making it perfect with some vanilla ice cream : ) We had a lot of strawberries and rhubarbs so we made two pans: one 8×8 and another longer but shallower pan.

Recipe adapted from

http://paleonadime.blogspot.com/2013/04/paleo-strawberry-rhubarb-crisp-gluten.html

Ingredients

  • 5 cups rhubarb, sliced into 1 inch pieces (about 4 rhubard stalks)
  • 5 cups strawberries, sliced
  • 1/3 cup honey
  • 1 cup almond meal
  • 1 and ½ cup gluten-free oats
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • ½ tsp ginger
  • 1/2 cup coconut oil
  • ¼ cup earth balance (vegetable oil butter substitute)

Directions

  1. Preheat oven to 350 degrees.
  2. In a bowl mix together the sliced strawberries and rhubarb, and stir in honey until well combined.
  3. Pour berry mix into baking dishes (we used one 8×8, another small one).
  4. In a bowl mix together all of the remaining ingredients except the coconut oil and earth balance, and then cut in the coconut oil and earth balance (we used a fork).
  5. Bake for about 45 minutes.