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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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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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Super Bowl Food

posted by Estelle February 3, 2012 0 comments

The Super Bowl is this weekend which means LOTS of food will be eaten and will mostly be chicken wings, nachos, pizza, donuts, etc. I wanted to share a few ideas of snacks that you can incorporate into your weekend that you don’t have to feel guilty about and that are very tasty!

This first recipe is one I found on all recipes and it is AMAZING!
Tomato Bruschetta 
6 roma tomatoes, chopped
1/2 cup oil packed sun-dried tomatoes, chopped
3 cloves garlic
2 tbsp olive oil
2 tbsp balsamic vinegar
1/4 cup chopped fresh basil
1/4 tsp salt
1/4 tsp pepper
Mix all ingredients together and let it sit for at least 30 minutes to let the flavors marinate, serve with your favorite baguette!

This hummus is my sister-in-laws recipe from wholefoodmommies, so good!
Pesto Hummus
1 15oz can of garbanzo beans
juice from a small lemon
1 tbs of tahini (optional)
2 cloves garlic
1/2 tsp salt
2 tsp pesto
1/2 bunch cilantro
1/2 bunch parsley
1/4 cup water
Put all ingredients in your blender or food processor until it reaches your desired consistency. Serve with veggie platter 

My husband makes the best guacamole on the planet! He doesn’t measure anything so here is a rough idea of what he does

Gabe’s Guacamole 
3 large avocadoes
2 large garlic cloves, minced
juice from 1 lemon 
1 1/2 tbsp Franks Red Hot
1 tsp salt
1/2 tsp pepper
1/2 tsp seasoning salt
Mash your avocadoes first and then add rest of ingredients. Experiment with how you like it!

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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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Mushroom, Potato and Leek Soup

posted by Estelle September 23, 2011 2 Comments

This is one of my favorite soups! My sister-in-law from whole food mommies made it and I fell in love. I just altered the recipe slightly so that it would be vegan. If you have never cooked with leeks before, they are from the onion family and add a very nice flavor. The original recipe calls for cream that I left out but if you want a creamier texture you can use a cashew cream sauce instead. 
Enjoy…
Mushroom, Potato, and Leek Soup

2 Tbsp Earth Balance
3 Leeks, white parts only, thinly sliced
2 Large Carrots, sliced

6 cups of Vegetable Broth
1 lb Mushrooms 
2 lbs potatoes, peeled and cubed
1/2 cup Almond Milk or Soy Milk
1/4 cup Flour
2 tsp Salt
2 tsp Dill
Pepper to taste

In a large pot sauté the leeks and carrots in
1 tbsp of the Earth Balance for about 5 minutes
Pour in the broth and seasonings. Add the potatoes and cook
until soft, about 30 minutes
Meanwhile, sauté the mushrooms
 in the remaining butter and add to the soup
In a separate bowl slowly add the flour to the milk and mix well. Add to the soup and simmer for 5 minutes until it thickens.