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Apple Cinnamon Gluten Free Muffins

posted by Estelle November 4, 2013 0 comments
Apple Cinnamon Muffins

Apple Cinnamon Muffins

I usually just make my GF blueberry muffins but wanted to switch it up this morning so thought I would try an apple cinnamon version since I had a lot of Macintosh apples sittin’ around and I’m glad I did, they were a hit!

Apple Cinnamon Muffins

2 cups Cloud 9 gluten free flour 

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1/2 cup coconut oil, melted

1/4-1/2 cup coconut sugar, depending how sweet you like your muffins

2 eggs

1 tsp vanilla

1/2 cup applesauce

1 1/2 cups shredded apples, about 2.5 apples

 

Directions:

Preheat oven to 375° F. Grease a 12 cup muffin pan

In a medium bowl mix flour, baking powder, baking soda and salt.

In a large bowl beat coconut oil, sugar and eggs until smooth. Mix in vanilla and applesauce. Stir in shredded apples and gradually blend in flour mixture. Spoon mixture into the prepared muffin pan.

Bake 20 min or until tops are nice and browned. Enjoy!

Note: The dough is quite thick so don’t worry you didn’t forget anything!

 

 

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Spelt Blueberry Muffins

posted by Estelle July 10, 2013 0 comments

I love a good healthy muffin, these are simple and tasty and my kids loved them.

IMG_2530 Right out of the oven

IMG_2531Serve with Jam!

 Spelt Blueberry Muffins

Ingredients:

  • 1 3/4 cup spelt flour
  • 1/4 cup flaxseed meal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 2 eggs (or flaxseed eggs for a vegan recipe)
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla
  • 1 cup frozen blueberries

Directions:

  1. Pre-heat oven to 350 degrees F. Prepare 12 cup muffin tin.
  2. In a large bowl, combine spelt flour flour, flaxseed, baking powder, and salt. Whisk till evenly combined.
  3. In a medium bowl, whisk together coconut sugar and coconut oil. One at a time, whisk in eggs. Add milk, vinegar, and vanilla extract. (The coconut oil may start to solidify again when you add the cold milk, so you may want to warm the milk slightly to prevent this) Whisk till evenly combined.
  4. Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry ingredients are mixed in. Gently stir in blueberries.
  5. Evenly distribute batter into muffin tin. Makes 12 muffins.
  6. Bake muffins for 15-18 minutes, until muffins are cooked through.
  7. Enjoy! Serve with yummy jam!

 

IMG_2533

Lefruit is a great jam I buy from Superstore that is

sweetened with grape juice instead of sugar

IMG_2532

 

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Raspberry Spelt Muffins

posted by Estelle February 14, 2012 4 Comments

I wanted to make some muffins for my girls for valentines day morning, so I grabbed some frozen raspberries and these muffins were born!

Raspberry Spelt Muffins

2 tbsp Chia seeds
6 tbsp water
1/3 cup coconut oil
1 cup unsweetened apple sauce
1 tsp vanilla
2 tbsp maplle syrup

2 cups spelt flour
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt

1 cup cooked quinoa
1 cup frozen raspberries

Pre-heat oven to 350ºF
Put the chia seeds and the water in a bowl to sit for a few minutes, it will form a gel. The chia seeds and the water act as a binding agent just as eggs do so you can use this when you want to substitute eggs in a recipe. 1 tbsp Chia seeds + 3 tbsp water = 1 egg.

In another bowl, mix together flour, baking powder, cinnamon and salt.

Now add coconut oil (I melted mine first), applesauce, maple syrup and vanilla to chia seed mixture, mix well.
Add wet ingredients to dry and mix just until moist, be sure not to over mix. Fold in quinoa and raspberries. The batter will be quite thick and sticky. Pour in muffin tins and bake for 30 mins.

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Buckwheat Pancakes

posted by Estelle February 5, 2012 1 Comment

I am currently on a strict diet trying to figure out my babies allergies and part of that diet is avoiding gluten, which as you probably know can be quite challenging! I was introduced to buckwheat a while ago because both my parents avoid gluten for the most part and i fell in love with it! It has a very distinct nutty flavor which may take some people a little getting used to. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb. I was searching for a nice buckwheat pancake recipe and found one here. I changed it slightly

Buckwheat Pancakes
2 cups buckwheat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
pinch of salt
2 1/2 cups of almond milk
1 tbsp earth balance, melted

Combine dry ingredients. Melt butter and add milk and the butter to dry ingredients and stir until no more lumps. Pour about 1/4 cup of the batter onto a greased frying pan, cook over medium heat until holes form on the top of the pancake. Flip and cook for another 30 seconds. We enjoyed them with applesauce, peaches, almond butter and jam. So good!

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Banana Spelt Scones

posted by Estelle November 18, 2011 2 Comments

Maybe it’s because I am in the UK right now but I had a craving for some scones and had some ripe bananas so here is the latest recipe!

Banana Spelt Scones
2 1/4 cups Spelt flour
1/2 cup old fashioned oats
1 tsp cinnamon
1 tbsp baking powder
1/2 tsp salt
6 tbsp butter or earth balance

3 ripe bananas
2 tbsp coconut milk (or any milk)
1 tsp vanilla
1 tbsp honey

Preheat the oven to 425ºC
Grease a large cookie sheet.
Mix the dry ingredients in a large bowl then cut in the butter until it is crumbly
Mash the bananas with the milk, vanilla and honey
Add the banana mixture to the dry ingredients and stir until blended.
You may need to add more flour depending on how moist your mixture is, place in lightly floured surface and pat into a 3/4″ thick circle. Cut into 12 wedges.
Bake for 14-16 mins

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Flour-free Banana and Blueberry Pancakes

posted by Estelle September 4, 2011 1 Comment

These are fabulous!! You must like coconut though, which I happen to love. When I first saw this recipe I couldn’t figure out how they could possibly turn out like pancakes in the end but they do. I found this recipe on Green Kitchen Stories (see chocolate mousse as well), their website is like eye candy.

Banana & Blueberry PancakesServes 4
3 bananas
6 eggs
100 g coconut flakes (about 1 cup)
3/4 cup blueberries (frozen)
1 tbsp cinnamon
coconut oil
Mash the bananas with a fork. Whip the eggs and mix it together with the bananas. Add coconut, blueberries and cinnamon and stir it together.
Fry the pancakes on both sides in coconut oil on medium heat. Serve with coconut flakes, cinnamon and blueberries on the top.