Tuesday, September 20, 2016

Pumpkin Chocolate Chip Muffins

Here's another Tuesday muffin recipe (last week's muffin recipe). I think this might be becoming a thing :)  This week I was desperate for some fall spirit as we say goodbye to summer "officially" today. It's still pretty warm in the 80's here, but we picked up a few pie pumpkins at the apple orchard last week, and I couldn't help myself. It may still feel like mid-summer, but the days are getting darker faster and the tips of some of the trees are turning some red and orange colors, so we know the cool down is close. And if baking some pumpkins brings in the fall air a little sooner, then so be it! This season of in-between, the changes are right at our doorstep and you can literally feel the energy of change coming. You may even sense it in your heart and minds, the energy is so strong this time of year to clean out and start settling to get ready for the comfort of wintertime.
So many of my allergy-friendly recipes have the same ingredients. I try to make recipes as simple as I can, and even versatile to use in a variety of ways. You could make this recipe into a cake, you could even try pancakes. It is intimidating to start baking GF (or allergy-friendly), but if you have a few good recipes or guides you may find that you are more willing to take the scary leap. So I hope you find some support with these recipes. Or at the least some hope that there is some great treats out therefore even you :) Enjoy and much love xoxo
Pumpkin Chocolate Chip Muffin Recipe
{gluten, dairy, egg, soy, nut and seed free}

1 cup of certified GF oat flour (I grind my own out of rolled oats)
1/3 cup of rice flour
1/4 cup of tapioca flour
1 ts. of baking soda
1 ts. of sea salt
2 ts. of baking powder (Hain brand corn-free)
1 1/2 ts. of ground cinnamon
1 1/2 ts. of ground ginger
1/2 ts. of ground cloves
1/2 ts. of ground cardamon
1/2 cup of coconut palm sugar
1/4 cup of unsweetened applesauce
1/4 cup of black strap molasses (or maple syrup)
1/3 cup of coconut milk beverage
1 TB of apple cider vinegar
1 cup of fresh pumpkin puree (I baked my own in the oven)
1/3 cup of soft or melted coconut oil
add1 cup of mini chocolate chips (enjoy life brand)

Mix all the wet ingredients in a large mixing bowl, and then add all the dry ingredients. Save the chocolate chips for last and just fold them in. Pour into 12 muffin tins, and bake in a 350 degree oven for about 25 minutes.  These muffins need to cool for at least 15 minutes to avoid tongue burning :) 

Tuesday, September 13, 2016

Banana-Blueberry-Lemon Muffins

On Tuesday mornings, a dear friend has been keeping me company and giving me consolation as we both send off our babies to Kindergarten this year. It's a lot harder than one might think and so much to learn about this process of letting go and helping that little person become more of themselves. So with all this change it is of utmost importance to have a mommyhood sisterhood community for support. We both have another little one to care for and so we decided to make it a Tuesday date of time for the littles to play and time for us to chat. The two hours fly by, the week seems shorter and life seems less harsh. As we await the fall air to settle in, brewing some hot tea seems a must as we try to get into the rhythm of things. The past few weeks it has involved a little pot of tulsi chai tea and muffins. I love finding rhythms that sink into our daily lives so naturally. One of those for me is baking muffins on tuesdays. So here is my latest, and these were given Stephanie, "these-are-your-best-muffins-yet" rating, so yeah, there's that ;) Happy fall rhythm making and settling into some weekly routines that help you feel balanced and well. Much love xoxo

Banana-Blueberry-Lemon Muffin Recipe
{gluten, dairy, egg, nut, soy and refined-sugars free}

1/3 cup unsweetened applesauce
1/3 cup mashed banana
1/4 cup pure maple syrup
1/4 cup fresh lemon juice
1/2 cup of coconut milk beverage
4 drops of lemon essential oil (I use Young Living here)
1/2 cup of melted coconut oil
1/2 cup of coconut palm sugar
3/4 cup of certified GF oat flour (I grind GF rolled oats in a high powered blender)
1/2 brown or white rice flour
1/4 cup of tapioca flour
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
1- 1 1/2 cup of fresh or frozen blueberries

Mix all the wet ingredients in a large mixing bowl, and then add all the dry ingredients. Save the blueberries for last and just fold them in to avoid making your muffins a blue-purple the dye creation (or don't, and make those instead ;) Pour into 12 muffin tins, and bake in a 350 degree oven for about 25 minutes.  These muffins need to cool for at least 15 minutes to avoid tongue burning on bubbling blueberries. 

Friday, August 5, 2016

Chocolate Chip Oat Cookies

WooHoo we made it to Friday! The weekend! deep breaths and sighs and hopefully some relaxing and fun plans happening! This recipe is a super great healthy cookie to bring along for the camping trips, boating, beach, picnics, parades, hiking, and whatever else you have wonderfully planned for the amazing summer weekend. We have been soaking in the last of the summer days. I am guessing it will feel summery till October in Michigan this year because it has been so warm, but the summer routine is coming to a quick halt at the end of this month. It already says at the last week of the month- FIRST day of SCHOOL! EEK! My baby is going to kindergarten and I couldn't be more excited for him! He is going to love it, and I can't wait to watch him grow! So, here we are- living up the last few weeks with all the summer fun we can handle and these cookies are coming along for the ride.

And if you are reading this recipe after all the summer fun- these cookies will be a great packing snack or treat in the kids school lunch boxes. Just saying! I love healthy eating and vegetables and all the good things about good food and making it matter- but these cookies are still apart of that equation. They keep us happy and balanced in a world of so many food messages. I would choose these cookies over any other dye-sugar-junk! But its still a cookie, people! I hope you enjoy :)

Chocolate Chip Oat Cookie Recipe
{gluten, dairy, nut, seed, egg and soy free}

1 cup certified GF rolled oats
1 cup of certified GF oat flour
1/2 cup of tapioca flour
1/2 cup rice flour
1 ts. of each: baking soda, baking powder, sea salt
1 cup of coconut palm sugar
1/4 cup of unsweetened applesauce
1-2 TB  of maple syrup
splash of vanilla (1 ts.)
splash of non-dairy milk (1 ts.)
1/2 cup room temperature coconut oil
add: 1 cup of dairy-free chocolate chips, or swap chips for raisins

Mix all the dry ingredients together first, then add the wet and mix well and add the oil and mix into a sticky dough. Use a TB to spoon the dough into balls onto a baking sheet. For best results one your baking sheet with parchment paper. Bake in a 350 degree oven for 20 minutes or until your desired crispy cookie liking.

Tuesday, July 26, 2016

The Best Blueberry Crisp

My reasons for why this blueberry crisp is the best is simple. It is easy and always delicious! In general, crisps and crumbles are pretty simple once you get the hang of it, but sometimes it hard to know just the right amount of what in what. I have made hundreds of crisps over the years and this recipe is the one I always come back to. Well if I am honest, I never really use a recipe to a T, but this is the "recipe" I follow most :) and the one I would like to share.
If you have fresh or frozen summer fruit around the kitchen then this can be one of the easiest crowd-pleaser desserts. It's an easy first-step GF dessert if you are new to this gluten-free or allergy-free life. Most GF dessert recipes may be intimidating and maybe even feel like a risk, but this crisp recipe is a no-fail solution. So let's bake this, one step at a time :)
The Best Blueberry Crisp Recipe
{gluten, dairy, egg, soy, nut, seed and sugar free}

Step one, put 6 cups of fresh (or frozen) blueberries in a 9x13 Pyrex baking dish
Step two, drizzle 1/4 cup of maple syrup and the juice of one lime or lemon over berries
Step three, sprinkle 2 TB of tapioca flour over the berries and mix it all together well 
Step four, in a separate bowl mix 3 cups of certified GF rolled oats with 3/4 cup of GF flour- I use a combination of oat, rice and tapioca flour. Then sprinkle a pinch of good sea salt and cinnamon.
Step five, In the oat and flour bowl, mix in 1/2 cup of coconut oil, 1/4 cup maple syrup and 2/3 cup of coconut sugar. Then mix well and it turns into a crumble.
Step six, sprinkle crumble over the pan of blueberries and put in a 350 degree oven
Step seven, bake for 40 minutes or until it is bubbling and crumble is brown and crispy
Step eight, let cool for a few minutes and then serve warm for best results. You can add some coconut ice cream or even some yogurt, but its just right as it is too.

There you have it! I hope you enjoy! It is a great treat for breakfast, lunch, dinner, and dessert!

Much love and grace and peace,