Gluten-Free Blueberry Muffins (Coconut Flour)

Bake these tender gluten-free blueberry muffins early.

Baking a batch of fresh blueberry muffins is one of my favorite simple pleasures. I do it early, before the summer day turns sultry and my body slows to a liquid ballet of movement designed to conserve every last salty drop of intention and energy my creaky, vanilla lotioned body can muster. I rise and bake to the rosy morning sun, stirring my batter half asleep, sipping hot coffee. A northern mockingbird sings his deceit outside the kitchen window. He is remarkable in his uncanny repertoire, a gifted mimic, silhouetted high against a summer-blue sky, perched on the tallest utility pole.

Fresh organic blueberries- one of the best tastes of summer.

I've been reading this week. Finding books a provocative companion. Words that illuminate and poke. Shared stories that send shivers of recognition, trigger anger, or tug one's soul (kicking and whining) into that impossible place- that place where you don't want to go. The stuff that scares you. Because it might be true.

Reading a book about mothers and daughters at twenty is one thing. You bring to its wisdom your newly hatched self-hood, your fresh experience, your familial-infused expectations (and prejudices). The expectations, assumptions and dreams of a young woman. You are the heroine, the daughter starting out on your journey, looking at a long and winding road ahead. So you read. And listen. And play with ideas. You see what fits. And what doesn't.

And then you stand, decades later, stirring blueberry muffin batter on a cloudless morning. And here, now, the words ring deeper. And the truth stings darker. There is a lifetime of days spiraling out beneath you and above you (because by now you know that time is not linear, or finite, like a string of numbers across a calendar). And the same words vibrate with a different meaning, engraved with experience and regret. The same words illuminate as if from a different light source.

Not from the world.

From within you.

And so here I am. A daughter, still. Learning something old as if it is new. And discovering truths as if for the first time, arriving, as T. S. Elliot wrote, where we started. 

Here's the book at Amazon- You're Wearing That?

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Quinoa Salad with Berries and Watermelon

A summer quinoa salad studded with fresh, ripe fruit.

Summer Simplicity

I cook sparingly in the heat of summer. And only if I absolutely have to. It's one of the perks of being a grown up- and post empty nest. We cook if we feel like it. And if we don't? We grab some baby spinach and chard, frisee and herbs and make a salad. We like to keep things simple.

That's no surprise to you, I'm sure.

I don't exactly do elaborate. We don't go for complicated around here. And goddess knows, we don't do formal. If we can toss together a bowl of fresh salad greens and herbs, and add some quickly cooked protein to make a meal of it, we're content. We might add strips of organic free-range chicken grilled with lemon and black pepper. Or a piece of wild salmon broiled with a touch of agave and lime. Perhaps an organic boiled egg. Or two. If we're lucky, some leftover cooked quinoa.

Dinner in a flash.

Quintessential summer.

So today's post (and recipe) is a nod to the natural marriage of summer and simplicity. Get out of the house. Step away from the screen.

Disconnect.

Reconnect.

This coming Independence Day, celebrate your independence from gluten!

Happy July Fourth!



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Coconut Milk Ice Cream Berry Parfaits

Easy elegance.Coconut ice cream. Berries. Boom. Parfait!

The Gluten-Free Goddess Time Machine dips back into the archives for a fabulous coconut ice cream recipe served parfait style with blueberries and strawberries.

We are slowly melting here in the usually friendlier, temperate wedge of Northwest Connecticut. This heat wave has not been fun. Yesterday we hit 87º degrees. Inside the barn. In the kitchen (if you can call it that), where I am not cooking. I am painting. Very slowly. And sweating. Profusely. The studio air smelled like a West Hollywood muffler shop (if I was a betting soul I'd wager greenbacks on the landlord lying when he assured us the barn was insulated). Yours truly may be suffering quasi-serious brain damage due to these cranium-baking temperatures. I cannot form a cohesive thought. Neither can my iMac which gets dangerously hot (I am writing this post early, while the room temperature is a balmy 78º).

Obviously I am unable to muster any enthusiasm for cooking.

I've been living on gluten-free peanut butter toast. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheer-lead you to whip up kale salads and raw peach smoothies? What kind of food blogger would simply give in to her sticky, damp fatigue and general overall crankiness and not create some inspiring, nutritious, bunny food slaw for you?

This one.

She who is about to share a no-cook recipe she actually DID make last night, standing directly in front of her three-speed fan, silver streaked hair pinned wantonly (fashionably!) askew atop her itchy, sweaty head.

Sweet and cold and creamy. Coconut milk ice cream.

It's what's for dinner.


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Gluten-Free Blueberry Crisp

A new dairy-free blueberry crisp recipe for Summer 2014.

A Summer Classic: Blueberry Crisp

We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. You start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic.

The forever glorious blueberry crisp.

And this one's gluten-free. And dairy-free. No xanthan gum either- a bonus.

So, Babycakes.

Don't wait.

Blueberry season is short and sweet.


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Gluten-Free Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am.

When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find.

And it has been a nifty little problem solver for many years.

Until it wasn't.

After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan).

Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with.

I had a gluten-free shakabuku.

I was seeing gums and emulsifiers added to everything. From coconut milk to olives, from gluten-free gingersnaps to vegan ice cream.

Then I read this.

And I decided to go back to the way I used to eat- still gluten-free, of course- but- no xanthan gum. No guar gum. No carrageenan.

Guess what?

My tummy is (WAY) happier. My digestion is normal (translation- no pain, no bloat, no kill me now existential ennui).

I've been experimenting with baking without xanthan gum. And I'm here to share my blueberry muffin success. I'm using flax seed meal to help the batter a bit. And so far?

So good.

Karina's Side Note: I baked these tasty little gems in my new Cuisinart Deluxe Convection Toaster Oven Broiler (our new apartment has no oven, so after researching counter top toaster ovens, we ordered one of these from Amazon.com). I love it- it keeps the kitchen cool (gives off very little heat) and the convection baking is super efficient for baking gluten-free goodies. So far we've made my xanthan gum free Dark Chocolate Brownies, and the new Blueberry Muffins in it, using the convection method.

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Lemon-Blueberry Muffins

Fresh baked lemon-blueberry muffins, Darling.

Sunshine + Lemon

With all the snow the Winter of 2015 has wrought (wreaked?), I thought I'd reprise this sunny lemon recipe for storm-weary spirits.

From the archives: Caught in the clutches of an Arctic Vortex, what's a Gluten-Free Goddess to do? Why, bake, of course. (The calorie-stingy- but oh-so-delicious!- detox soup recipe will still be there tomorrow, in all it's green and virtuous glory. Don't you worry.) When the icy winds howl like Banshees on the headlands and the snow flies sideways in stinging barbs as sharp as an art/music/film/literary critic's those-who-can't-do-criticize sarcasm, I lock the windows and doors, Darling, and hunker down in our humble winter rental, praying to the Power Gods that the electricity will hold (our sole source of warmth and comfort- how I miss a fireplace! And a wood stove- so much more soulful and dependable, in a self reliant sort of way). I pull on layers of L. L. Bean waffle cotton and plaid and crank up the oven.

Baking lemon-blueberry muffins, then, accomplishes two things.

It warms us twice.

Body and soul.


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Gluten-Free Blueberry Muffins - Almond Flour

Tender almond flour muffins bursting with fresh blueberries.

Gluten-Free Blueberry Muffin Recipe with Almond Flour

Originally published July 2010.

I used Bob's Red Mill Almond Flour in this new muffin recipe. Finely ground almonds create a delicate, soft gluten-free flour that is light and subtly sweet.

First: 

Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners.

Ingredients:

Whisk together:

1 1/3 cups almond meal
1 cup sorghum flour or certified GF oat flour
1/2 cup tapioca starch or potato starch (not potato flour)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum
2 teaspoons Bourbon vanilla extract

Beat in:

1 1/3 cups organic light brown sugar
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
1/2 cup warm water, more as needed, up to 3/4 cup
1 teaspoon fresh lemon juice

Beat the batter until it is smooth, like a slightly thickened cake batter. I found this batter a bit thinner than I'm used to (I haven't baked with almond flour in several years).

Add in:

1 pint fresh blueberries, washed and patted dry

Stir gently and briefly.

Baking instructions:

Plop the blueberry muffin batter into the twelve lined cups. You'll probably have some xtra- for a baker's dozen. We made tiny mini-muffins with our extra better. Too cute.

Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy).

If by some chance, Babycakes, your muffins are soggy or slightly underdone-- due to unforeseen oven temperature variations-- place them back into the warm oven directly on the center rack for five minutes or so.

These are simply divine warm from the oven. 

Enjoy every bite.

Wrap and freeze cooled muffins for future breakfast treats.

Makes a baker's dozen.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Karina's notes:

If you prefer using eggs in your gluten-free baking, I recommend using two to three organic free-range eggs in this recipe.

*As always, follow your own doctor's medical advice regarding food allergies. Consult with her/him before even contemplating a food challenge- and obviously do not attempt a food challenge without medical advice and supervision.

Gluten-free blueberry muffins. Um. Yes.

Karina's Gluten-Free Blueberry Flax Muffins

Gluten-free blueberry flax muffins- totally our new fave.

 Blueberry Flax Seed Muffins - My Fave

Seven years ago we left Cape Cod for our gypsy adventure. We sold the sofa, kitchen table, and boxes of cookbooks. We recycled toys and jeans and an old PC. The open road was calling. And we listened.

The western sky hung big and blue above the high desert arroyos of New Mexico. It felt as deep and wide as an ocean. We thought this signaled home. But I missed the sea more than I ever could have guessed. So we moved to Los Angeles and tried on four different neighborhoods in as many years. I grew adept at packing and shedding and shelved my books by color. I luxuriated in each and every hour spent with my two grown sons. A gift, each shared coffee date. Movie night. Christmas dinner.

But the city of Los Angeles was never my home. Its entertainment culture felt as walled off to me as the adobe and iron gates in Santa Fe. I felt invisible. And irrelevant. And undernourished. My feminine soul was starving.

And so I turned my gaze East again. It somehow felt right. And I found us a temporary nest, an antique barn studio in a post card worthy Connecticut village where I had lived as a child. Here, I paint. I write. I bake blueberry muffins. I listen to rivers curving through woods. I inhale the fog. It smells like pine. It is quiet here. And the pace is more to my liking. 

But it is not by the sea. I cannot walk the flats at low tide. I have no place to hang sheets in the ocean breeze.

Believe it or not, the coast is calling.

Like the long and winding road that tugged me West, and pulled me East, the tidal rhythms of living by the sea are infusing my dreams with the colors of ocean glass and bay side creeks. There is sand in my boots from our trip to San Diego and I cannot bring myself to shake it out. I've been looking up rentals in Ventura County.

If you are a fortune teller, adept at reading signs, speak now or forever hold your peace.


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Quinoa Breakfast Bars with Blueberries

Quinoa flakes make a delicious gluten-free breakfast bar.

Blueberry Quinoa Bars

For gluten-free folks who prefer to avoid rolled oats (even certified gluten-free oats and oatmeal), I have good news. Quinoa hot cereal flakes are enough like rolled oats that I use them in all kinds of baking recipes. From classic fruit crisps and crumbles, to chewy cookies and cinnamon laced carrot raisin cake, quinoa flakes are a tasty, nutritious alternative to gluten-free oats. 

I love the nutty, complex taste quinoa flakes bring to a gluten-free recipe. 

I hope you do, too.

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Gluten-Free Blueberry Crumble-Crisp Recipe

Kick-off your gluten-free summer with a blueberry crumble-crisp.

Blueberry Love

Summer is not officially here until the eve of June 20th- the longest day of the calendar year. But why wait to share one of my quintessential Midsummer recipes? The kindest season is far too brief. As the Bard of Avon once penned, summer's lease hath all too short a date.

So who am I to hold back and play hard-to-get, to deny you even one day of partaking in this (rather modest) indulgence?

I believe in the here and now more than the promise of ever-after.

Not that ever-after does not hold its enduring charms. The swath we name eternity is threaded through and through with everyday blinks as brief as a silk worm's life. Which, as it turns out, is perilously close to a single, fleeting summer.

In my view, if I am honest with myself and paying attention, eternity can be found inside a June. Within a child's hand clasp. Echoed in a tea cup. All that I long for, wish for, dream of, has already happened, this I know.

In some far off starlit part of me that remains forever untouchable and true, eternity is happening now, and breathes within the tiny beating bud of even my fears and pain. It knows no boundaries, or Gregorian demarcation. It is patient. And full of music.

I see it flicker in my sons' eyes.

This gift of time.

And the moment I spot it, it is already gone, light years away, clean and immaculate.


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Gluten-Free Blueberry Scones

Tender gluten-free dairy-free scones baked with whole grains.

Mother's Day Blues

Blueberries and Mother's Day. I cannot imagine one without the other. It is virtually impossible. Beyond my control. The same way a certain scent, caught unexpectedly in passing, can- in a single heartbeat- transport you to another time and place.

Scents and tastes and memories link and embed themselves deep in the mushy hardware of our brain, micro-threading bits of life experience into electrical impulses that spark and conjure images and emotions that rival the blinking hot concept of time travel. Sun warmed wild mint, for instance, jolts me into my six year old body faster than you can wish for blueberry pancakes, tugging me into a swirl of loneliness and boredom I can almost taste, the heat and dust of a summer afternoon prowling a parking lot, looking for a tiny piece of shade apart from the bees.

In a perfect world I would have been blueberry picking, roused from innocent rumpled sleep before first light by a beloved grandmother or a tender hearted aunt, and given a small metal pail to fill, tasting every other silvery blue berry I picked, listening to my steady companion hum Dylan's Chimes of Freedom.
But I have no blueberry stories of childhood.

My picking days came later. As a young mother bending and reaching under a cobalt Cape Cod sky, plucking berries into buckets. Back then summer was forever woven with the fate of blueberries. Scattered on clean white scoops of yogurt in an antique bowl, baked into tender blueberry breads drizzled with lemon glaze (the cherished, hand written recipe given to me by an old friend, Cape Cod Kitty- it was her mother's famous blueberry cake), or bursting out of muffin tops glittering with sugar, and scented with cinnamon.

But the truth is I cannot rewrite my childhood. Nor change what is beyond my control to change. And I do not believe in destiny. I am not a fatalist. I do not believe in a master plan. I wrestle with mystery and meaning every single day, with nary a satisfactory answer in sight. It seems to me that nothing happens for a reason. And everything happens for a reason.

Because life is for learning.

And each day breaks with a fresh beginning.

So darling. What will you choose today?

Make it good.

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Gluten-Free Blueberry Crumb Cake

Blueberry crumb cake- gluten-free summer goodness.

Coffee cake for the road.

Sometimes in life- when you least expect it- the stars are kind. Synchronicity smiles. And disparate pieces of your dreams bump up against one another and nestle snug into place. I'm referring, of course, to my dream of California. Summer by the Pacific, walking the beach, shopping the Farmers' Market, reuniting with my sons. Cooking. Writing. Haunting book stores and coffee shops.

I've been trying to get there for two years.

No, the house hasn't sold yet. But Plan B is under way. We found the elusive summer rental. Just when I thought it wasn't going to happen. A sublet in Santa Monica. In the nick of time. A lovely, light filled creative space. With a sweet kitchen. So I am back to making lists, mapping our drive south to Flagstaff, AZ, turning west to aim for the coast. I am lying in the dark alert, at 3 AM, pondering not the mysteries of the collective unconscious, not the properties of desire and effect, quantum attraction and Zen detachment, but favorite flavors of chocolate chip cookies. I am imagining herbed sandwich wraps (recipe soon!). Bags of salted popcorn. iTunes playlists. And this, a new blueberry cake recipe I felt inspired to bake. With a cinnamon crumb topping.

I think it's perfect to pack for a two-day road trip, don't you? Or even a two minute trip, scooting across the back yard barefoot to visit your best friend and neighbor. She'll make the coffee. Or iced chai. While you unrap the cake you get to eat, too.

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Gluten-Free Blueberry Corn Muffins

Summery, fresh blueberry corn muffins- gluten-free.

Blueberries and corny goodness ...

August is fast approaching. I am trying not to think about it. I am baking blueberry corn muffins. Denial ain't just a river in Egypt. Or so I'm told. I am constructing my best defense to put off thinking about hauling our ocean-loving selves back to the dusty stoic hills of Ojo Caliente- 913 miles away from my sons, 915 miles from the sea.

Anyone out there want to buy a charming casita with mesa sunset views? Two kiva fireplaces. Saltillo tile floors. Vigas. All the rustic Southwest vibe you could ask for. Price reduced (thrice). To less than what we paid for it.

I don't pretend to understand the bigger picture, the honking beast of our lumbering economy. I'm no good at math- even when the economy is not melting down, humming along to its own sweet tune, nevermind comprehending the intricate ins and outs and ups and downs of depression economics and the breathtaking depths of Wall Street greed and extra sensitive interest rates that pout and pose and tease like strippers sending brokers into sweating Xanax popping frenzy. Not to mention, I cannot wrap my poetic visual brain around those epic taxpayer funded Wall Street buy-outs.

I'm an artist. I have always lived by the seat of my pants, without health insurance, without an IRA. I don't live by a plan. I live by intuition. Inspiration. I play with paint (not a skill valued by many people in our big screen spectacle loving culture). So I probably shouldn't have become a home owner. It was probably my fault. I should have known better. I've learned my lesson. I'm letting go. I'm saying no to mortgages. For now.

And I'm baking muffins.

I'm trying to practice my best Zen-Lebowski detachment (the waves help). And yeah. We still have three weeks. Miracles happen.

As always?

I'm hoping for the best.

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Blueberry-Strawberry Cobbler

A vegan berry cobbler. Two berries are better than one.

Baking at sea level- in an unfamiliar oven- has been a challenge that has humbled your intrepid gluten-shunning goddess at large. My mojo is askew. All my old tricks and tweaks for high altitude baking are no longer required. It's like losing a third of your favorite play list. Or half your shoes. All the left ones. I have to realign my route. I must toss out all my assumptions (a favorite mid-life goal, anyway, so I may as well practice it).

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Gluten-Free Banana-Blueberry Muffin Cake

Beautiful banana-blueberry muffin cake. Gluten-free.

Muffin Cake Madness

My partner in (culinary) crime- the infamous and ever-up-for-baking husband Steve- informed me our bananas were mucho ripe. In fact, to be completely accurate, he poked his head into my cozy little studio the other day and declared, Our bananas are ripe. I should bake something.

I looked up from my iMac and murmured Hmmm, in assent. 

But what, exactly?

Ripe bananas were calling. Begging to be a part of some grander life affirming tastebud tingling scheme. But do readers really need another banana cake recipe? I pondered, slurping cold coffee with vanilla hemp milk. Which reminds me. I should share this.

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Gluten-Free Blueberry Cake Cupcakes

Love blueberry cake? Here's my cupcake version.

A Blueberry July

Just in time for July Fourth, here's a sweet little recipe for blueberry cake cupcakes. I know that's redundant- calling it a blueberry cake cupcake. I mean, how can a blueberry cake be a cupcake too? It's either cake or cupcake. It can't be both.

Or can it?

These may be...

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Easy Gluten-Free Blueberry Crisp

Gluten-free blueberry crisp, Baby.

I've had more than a few requests this week for berry crisp and cobbler recipes, so I thought I'd reprise one of my favorite simple desserts- a berry crisp. I used blueberries in this recipe, but any combination of berries will work- try blackberries and raspberries. Toss in some strawberries. Make a mix of all four. It's all good.

Although fresh berries are lip-smacking wonderful in this crisp (and now is the time of year, after all, for fresh berry picking), frozen wild blueberries aren't terrible. They'll work. Do what you gotta do I always say.

Whatever gets you through.

As for me, it's been a busy week. And I have good news. My latest hip x-ray shows stability and healing. Those titanium spare parts of mine have been behaving. They're staying put. I'm now allowed to be a tad more adventurous! Translation? More walking. No bungee jumping, though. Those carefree bungee jumping days are over, My Darlings.

Oh wait. I never did any bungee jumping.

I'm not the bungee jumping type. I'm more like a wander on the beach picking up stones type. A bookstore browsing type. A lost in my thoughts thinking about colors and words type. I've never had an urge to strap on a helmet and hurl myself off a bridge, come to think of it. Well. Maybe that one time. On my first honeymoon when I woke up and thought, Uh oh.

But I digress.

Let's get back to blueberries, shall we?

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Gluten-Free Blueberry Oat Muffins

Gluten-free blueberry oat muffins.

We woke to the sound of water. It is raining in the desert this morning. The overflow is spilling over the edges of the canales, splashing onto the wedges of flagstone scattered in the sand around our casita. It feels like we are living inside a Zen fountain- waterfalls on all sides. The mesa is hidden in mist. The air is heavy with the scent of juniper and wet bark. I am deeply comforted by all of this.

Moisture is a rare commodity here.

I breathe in the friendly air and flash on a rainy autumn day in New Hampshire, the sidewalk wet with red and gold leaves. I remember a cup of coffee and an American Spirit, sipped and smoked in a clammy car parked at the edge of a Cape Cod beach in Orleans, the surf a dense gray-green from the chop of a spring storm. I think about a blue and breezy afternoon at Venice Beach, taking photographs of sand and seaweed.
All this, conjured from the smell of the desert in the rain.

I miss the ocean more than I ever thought possible. In the dreamy rainy day mood I'm in it is difficult to concentrate. I lazily edit photographs of blueberry muffins. I sip peppermint tea. I smile big and wide and send the State of California Supreme Court a big wet kiss for today's wise and compassionate decision (long time readers know my thoughts on this particular issue of love and marriage- you will always find me on the side of love).

Love is the bigger, deeper, sweetest thing, after all. So here is a muffin recipe in celebration of all things sweet and good. A muffin to love. Brown sugar oatmeal goodness that is vegan, gluten-free, egg-free, dairy-free, and even soy-free. One thing it isn't? Free of flavor. I'm not lying. Make these and see for yourself. You'll thank me. 

With a big fat blueberry kiss.

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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

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Vegan Blueberry Cobbler Recipe

Blueberry cobbler- a taste of summer.

Fresh blueberries = summer. And lucky for me these indigo-hued gems are not only gluten-free and chock full of antioxidants (every celiac goddess needs fistfuls of antioxidants, you know) but they're pretty much everything-free. So that shoots them right to the top of a certain allergy-prone goddess' Yum List. I've been plopping them into smoothies, scattering them in bowls of buckwheat flakes and simply munching on them straight from the colander. Ah. Blueberry heaven.

Insert hazy slo-mo flashback

Once upon a time- in the innocent and carefree days of living merely gluten-free- I used to make a delectable (and ultra-easy!) Summer Blueberry Crisp. And Sour Cream Blueberry Muffins to die for. Click on those recipes for some serious berry indulgence. Go ahead. I won't mind. I'll wait. I won't be jealous. Well. Maybe just a wee bit jealous, now that I am gluten and casein-free. Not to mention temporarily egg, soy, lemon, nut, legume, blah blah blah free.

Smash cut to: my tiny blue-tiled cocina

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