Gluten-Free Vegan Blueberry Muffins

Lovely blueberry muffins that are vegan and gluten-free.

Gluten-Free Blueberry Muffin Recipe (with vegan option)

Based loosely on my tried-and-true favorite Sour Cream Blueberry Muffins, this updated vegan and gluten-free recipe is wheat-free, egg-free, dairy-free, soy-free, nut-free. How's that for allergen-free goodness?

Ingredients:

Whisk together in a mixing bowl:

1 1/4 cups sorghum flour
1/2 cup GF buckwheat, GF certified oat flour, or millet flour
1/2 cup potato or tapioca starch
1 cup organic light brown sugar, packed
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Add in and combine:

1/2 cup organic applesauce
1/2 warm vanilla rice milk
1/3 cup organic coconut oil or Spectrum Organic Shortening
2 teaspoons bourbon vanilla extract
Energ-G Egg Replacer mixed for two eggs

Instructions:

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

If the batter appears too dry, add more rice milk, one tablespoon at a time.

If the batter is too thin and wet, add a little extra rice flour, a tablespoon at a time. Humid weather can make flours damp.

The batter should be slightly thicker than wheat based muffin batter.

When the batter consistency looks good, gently stir in:

1 heaping cup fresh or frozen organic blueberries (still frozen, not thawed)

Spoon the batter evenly into the twelve baking cups. Sprinkle a little organic brown sugar on the tops if you wish.

Bake in the center of the oven for about 25 to 30 minutes if using frozen blueberries, until the muffins are golden and dry in the center (check with a wooden pick). If using fresh blueberries, cut back on the baking time and check for doneness at 18 to 20 minutes.

Cool on a wire rack very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (this way, they don't develop soggy bottoms).

These are oh-so-yummy warm from the oven.

For future snacking, wrap the muffins individually in foil, then freeze in a big zip-freezer bag. Thaw at room temperature or briefly re-heat in a microwave for thirty seconds.

Yields one dozen muffins.

Note- If you prefer using eggs, use 2 free-range organic eggs, beaten.

Recipe Source: glutenfreegoddess.blogspot.com

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8 Random Factoids

Will Patton on set by Mark Williams © 2007

Some time ago- in the early days of blogging- I participated in a meme or two. If it struck my fancy. And I've been asked- perhaps a dozen times- to join in the Eight Random Facts About Me meme. I declined. The timing wasn't quite right. I brushed the invites aside. But when Isaiah of Gluten-Free Bay e-mailed me, Tag - you're it! I knew it was time to give in, kick off my flip flops and jump in feet first. So here we go.

Eight Random Factoids::

1. Will Patton and I bonded over a fedora. And an off-the-cuff dialogue edit on the set of Steve's movie The Canyon. (He is lovely, by the way.)

2. I curse like Rene Russo in Get Shorty. See thing 3.

3. My Irish gangster grandfather once hid his bookmaking book in my crib. I was in it at the time. He was hiding it from the police who were searching the house. The female officer assigned to keep an eye on my mother and me evidently bought my whole wide-eyed innocence act. After all, you don't expect a toddler to be holding.

4. While Kelly at Celiac Chicks once got on stage at a Chris Isaak concert, I barely escaped fisticuffs at one of Chris Isaak's gigs (see Factoid #2). Steve bought us front row seats for my 50th birthday. The view was serious eye candy. Unfortunately, the drunken buffoon behind me decided to scream Freebird! and Stairway to Heaven! while Chris was performing his acoustic set. When the lout responded to my request to Please! Shut the f*ck up! with Go f*ck yourself! and then poured beer on my jean jacket, things almost got ugly. Almost.

5. Leonard Cohen asked me to dinner and my ridiculous response was, Oh. I'm not dressed for it! (Note to self: When Leonard Cohen asks you to dinner, you say, Yes.)

6. I can quote The Big Lebowski verbatim.

7. When Warren Zevon died I cried for a week.

8. I get sad every winter (from SAD). I am starting to believe I should live in Southern California. (See thing 6.)

 

If any of you Dear Readers who blog want to join in and post your own 8 Random Facts- don't be shy. We don't stand on ceremony here at Casa Allrich. Kick off your shoes and confess your own juicy tidbits. 

(Note: comments are now closed.)

Spaghetti Squash New Mexican with Black Beans + Lime

Cumin and chili roasted spaghetti squash ready for black beans and lime

 

This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, tomatoes and roasted corn.

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Gluten-free oats and quinoa flakes make a tasty breakfast brownie.

Good morning! A brownie for breakfast? This recipe says, Yeah, Baby.

It's been bright and hot and here by Black Mesa. We've been tossing cool salad greens in olive oil and vinegar and stirring simple stir-fries. Nothing blog-worthy.

The biggest news I have to share is that we got to see a rough cut of The Canyon. Very rough. No soundtrack or color correction. It was an odd experience. The fun aspects: Yvonne Strahovski kicks ass. She engenders the character of Lori with the heart of a lion. And then there is the sly and talented Will Patton in a role unlike any you've seen him portray. I loved every minute he was on screen. The not so fun? All the lines cut and altered by a certain third actor's ego.  It was a complex stew of pride and disappoint to see the rough cut.

This whole process has been surreal. I am so proud of my husband. Even if it isn't a perfect film.

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Grilled Veggie Kebabs on Dirty Rice

Easy grilled vegetables make summer cooking fast and fun.

Grilled summer vegetable love. It's dead obvious I have a few passions. Color is a big one. I search for color with an appetite that rivals my hunger for fresh vegetables. And they happen to be my number two. Passion that is. At least when it comes to cooking.

Roaming farmer's markets and organic produce aisles is my idea of a good time. It's as sexy to me as a candlelit date on Saturday night. Seriously. 

I'm that easy. 

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Gluten-Free Oatmeal Raisin Cookies

Crunchy golden gluten-free oatmeal cookies.

Spectacular! Spectacular! No words in the vernacular. In all my six-plus seven-plus eight-plus years of living gluten-free, this is the tastiest damn cookie yet. And- lucky for those of us living also dairy-free and egg-free- it's a vegan recipe, to boot.

After combing through all my pre-GF cookbooks this weekend to find some baking inspiration I decided to create a gluten-free egg-free version of a classic oatmeal raisin cookie. And Babycakes, am I glad I did. This bumpy crunchy golden cookie is pleasantly crisp on the outside with a hint of chewiness in the center. After two days stored in the fridge (tightly wrapped) the cookie is still quite good. Your tenacious gluten-free goddess is one happy camper.

With cookie crumbs dotting her keyboard.

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