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 : )

Cauliflower Pizza Crust

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I enjoyed experimenting with this recipe. It turned out very tasty, but I think I made my crust a little too thin because some pieces came apart while eating. My mom came up with the brilliant idea that this recipe would be great for making mini pizza-like appetizers, and I fully agree! You could then mix and match toppings to a greater extent creating even more variety! I am definitely going to try that sometime soon… if only I hosted more dinner parties…

Recipe adapted from: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

And  http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

Ingredients

  • 4 cups raw cauliflower rice (about one medium head)
  • 1 egg whisked
  • 1/3 cup soft goat cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder

Directions

  1. Preheat oven to 400F
  2. Pulse batches of raw cauliflower florets in food processor to make a rice-like texture (definitely helps to do it in batches instead of all at once)
  3. Microwave cauliflower rice covered for 4 minutes
  4. Let cauliflower rice cool a little bit then transfer it into a clean dish towel and work hard to SQUEEZE as much water as you can out.
  5. In a large bowl mix rice, egg, goat cheese and spices, preferably with your hands
  6. Press dough out on top of baking sheet lined with parchment paper. (I pressed mine out a little too thin, so make sure it’s at least 1/3-1/2 inch thick…this is where making mini appetizers would be useful instead)
  7. Bake for 30 minutes until crust is golden brown
  8. Add whatever toppings you would like. I experimented with half marinara sauce half pesto, goat cheese and some with mozzerella too, and then carmelized onions, mushrooms and part with some left over chicken. Aka you can get creative.
  9. Put back in the oven for about 10 minutes.
  10. Take out, cut and serve!

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.

Carrot Banana Cupcakes (with brown rice flour)

Carrot Banana Muffins

I have been baking so often with almond flour, so I figured I should give another gluten free flour a chance. I wanted to make a fun dessert for my friend’s birthday, so I decided on carrot cake muffins. I wanted a different type of carrot cake, and loved the idea of carrot and banana. I also am a huge fan of carrot cake with cream cheese frosting, so I decided to frost them as well to add to their festivity and taste.

It was a crowded afternoon in the kitchen, because my mom was attempting to make brownies for a gathering that night as well. She ended up burning the dark chocolate, and starting over, so in efforts not to waste what was salvageable of the dark chocolate I incorporated some of it into extra frosting, and it turned out great! I also created chocolate covered strawberries from her mishap, so hey, it was a blessing in disguise.

These were delicious cold on the first and second day, but they got a little dry after a while, so toasting them was a perfect solution. Toasted, they were good with or without the cream cheese frosting. I took pride and confidence in these muffins after my friend who doesn’t usually like healthy desserts, loved them! See, gluten free baking, without refined sugars can still be delicious and nutritious!

Recipe adapted from http://thepalaceat4am.wordpress.com/2012/06/07/gluten-free-carrot-banana-muffins-rating-1010/

Ingredients:

  • 2 cups  brown rice flour
  • 2 tsp. baking soda
  • 1 Tbsp. cinnamon
  • 1 tsp. sea salt
  • 1 Tbsp. flax seeds
  • 3 ripe bananas
  • 3 eggs
  • 1 tsp. apple cider vinegar
  • 2 Tbsp. coconut oil
  • 2 Tbsp. agave nectar + 1 Tbsp maple syrup
  • 1 cup grated carrots

Instructions

1. Mash bananas and combine with eggs, apple cider vinegar, oil, agave nectar.

2. Combine dry ingredients and add to banana mixture.

3. Fold in carrots.

4. Spoon into greased or lined muffin tins.

5. Bake at 350 for 20-25 minutes.

Makes about 14 muffins

Icing Recipe:

Blend together with a hand held beater 8 oz. cream cheese and ¼ a cup of maple syrup (more or less depending on how sweet you want it)

Optional: add any fruit or melted chocolate to spice up the frosting!

I also experimented with Elana’s Pantry’s almond flour carrot cupcakes, and added crushed pineapple to them, but I wasn’t as huge of a fan of those ones.