Vegan Blueberry Muffins

If you follow me on Facebook, you've probably noticed I've been baking a lot of gluten-free muffins lately :). So ... I thought I'd post all my favourites in one spot so they'd been easier to find.

Here's pumpkin topped with a little Trader Joe's Creamed Honey ... 

and amazing banana ...

... but I have to introduce you to my new ABSOLUTE favourite of all - BLUEBERRY!

We are pretty lucky to live in a part of Ontario that's known for fresh produce.  This time of year we have the privilege of picking our own berries from a berry farm here on the banks of Lake Erie.  We go every year and stock up!  Raspberries, blueberries, strawberries, blackberries ... all picked then packaged neatly for the freezer!

If you have food allergies, muffins/cakes can be a little tricky.  They usually end up pretty dense, but this one is surprisingly different .. and it covers three major food allergy bases - no gluten, dairy or eggs!  I was skeptical.  How could a muffin be a muffin without ... eggs ... or milk?  But ... I promise, you will quickly fall in love with the light texture.

Another bonus :: any sweet berry will work!  SO good ... they disappear faster than I can make them!

I found the recipe here, then tweaked it just a bit according to my preference.

INGREDIENTS
Makes 12 muffins

• 1 cup frozen blueberries
• 1 3/4 cups King Arthur's Gluten-free Flour blend (I keep a big batch of this in my fridge at all times - it's the best flour substitute I've found for gluten-free baking by far!)
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut milk (I used Trader Joe's Vanilla Flavored Coconut Milk)
• 1/2 cup water
• 1 tablespoon apple cider vinegar
• 1/2 cup organic sugar or evaporated cane juice
• 1/4 cup coconut oil, melted
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. 

Stir together flour blend, xanthan gum, baking powder, baking soda, and salt. Set aside. 

In large mixing bowl or stand mixer, combine coconut milk, water and apple cider vinegar. Allow to sit for a 5 minutes. Stir in the sugar, coconut oil, pure maple syrup, and vanilla extract. 

While mixing, slowly add the flour mixture until just combined. Gently fold in the frozen blueberries. 

Scoop batter into prepared muffin tin. Bake for 19-24 minutes or until golden brown.  

Remove from pan and allow to cool (if you can keep from eating them).  They don't need anything ... but, if you want an extra little touch of sweetness, Trader Joe's Creamed Honey will blow your mind!

Store in air-tight container in the refrigerator.  They also freeze great!

All-Purpose Gluten-free Baking Mix

I've discovered the most wonderful gluten-free thing EVER - Bisquick!  Well, not really the name brand ... but a homemade version that will totally knock your socks off!

My parents have been visiting from Kansas City for the last little while and my mom brought a couple packages of the gluten-free Bisquick for us to try.  IT WAS SO GOOD!!  We made pancakes and shortcakes and pie crust and pizza ... but my joy and excitement was short-lived when I learned the product was not available in Canada.  WHAT??!!

I scoured Pintrest for an alternative and guess what?!  I found one!  AND IT'S EVEN BETTER than Bisquick.  We tried it ... we tested it - pancake for pancake, shortcake for shortcake ... and the winner EVERY time was the homemade mix.  It was so much fluffier the the Bisquick, surprisingly.  I was able to find everything I needed at Bulk Barn here for a fraction of the cost of the name brand.

On top of it being extremely versatile and so stinkin' delicious, this mix has another thing going for it - no preservatives or modified, processed ingredients.  That's HUGE!  I can actually have a say in the quality of ingredients I make it with - love it!  Every recipe I've tried, I've made with Trader Joe's Unsweetened Vanilla Almond Milk ... yes, my friends, that means many of the recipes can be made dairy-free and soy-free as well!  I even converted my dad to the almond milk ... and for those of you who know him, pigs must be flying ...

INGREDIENTS
1 1/2 cups rice flour - brown or white (I prefer brown)
1 1/2 cups potato starch
3 tablespoons evaporated cane juice or sugar (I haven't tried xylitol, but maybe?)
1 tablespoons + 2 teaspoons gluten free baking powder
1 1/2 teaspoons xanthan gum
2 teaspoons fine sea salt

In a large bowl, whisk together all ingredients; sift the mixture four times.
Double, triple, quadruple the recipe so you can have it on-hand, store in an air-tight container and use as a substitute for any recipe calling for gluten-free Bisquick.  My mom even uses it in place of flour, depending on the recipe ... like in her Crustless Coconut Custard Pie ... but that's a post for another day. :)

Need recipe ideas for the baking mix?  Not a problem!  Betty Crocker has a huge recipe portal that include a variety of options calling for gluten-free Bisquick. Check it out and become a member - it's free!  There really are a million ways to use this mix.  Here are a few of my favourites ...

Cornbread
Strawberry Shortcakes
Pancakes and Waffles (made with melted butter instead of oil)
Ultimate Chicken Fingers
Cheeseburger Pie
Easy Taco Pie
Chocolate Chip Scones
Snickerdoodles (made with all butter)
Cheesecake

Biscuits
2 cups gluten-free baking mix
1/3 cup butter (or Earth Balance)
2/3 cup milk (or almond milk)
3 eggs

Heat oven to 400 degrees.
Cut butter into flour using a pastry cutter or fork until ingredients look grainy ... like extra course corn meal.  Mix in the remaining ingredients until a soft dough forms.

Drop by the spoonful onto a greased baking sheet.  I honestly prefer a greased muffin tin, as the biscuits don't spread so much.

Bake 13-16 minutes, or until golden.

Makes 10 biscuits.  If you want a dinner biscuit, add in some cheese and roasted garlic!

Just check out the texture ...

There are so many ideas and ways to use this mix ... so get creative!  But of course, you must first make the biscuit recipe and enjoy a delicious, fluffy, buttery treat - something I thought I would never be able to do again (and yes ... that is homemade Ontario blackberry jam on top - heaven!).

Ultimate Chocolate Chip Cookies

... and guess what, they're gluten-free!! Chewy, gooey and full of protein and fibre!  Not to mention, they are free from refined sugar (except a little in the chocolate chips and marshmallows, if you add them).

Of course these are kid-tested ... Morgan loves them with vanilla soy milk or almond milk as an after school snack. But for those kids (and husbands) with gluten allergies, it can be hard to find yummy treats that compare with the real deal. This one, my friends, totally does.

INGREDIENTS
1 stick (1/2 cup) of butter, softened
1/2 cup xylitol * or evaporated cane juice
1/2 cup maple syrup
1 egg
1 1/2 teaspoons vanilla
3/4 cup almond flour **
3/4 cup brown rice flour
1 tsp baking soda
1/2 teaspoon salt
2 cups brown Rice Krispies cereal (gluten-free)
1 1/2 cup Toll House semi-sweet chocolate chips
(optional) 1 cup mini marshmallows

* If baking with xylitol, you might need to increase the baking time by a minute or two.

** almond flour can be pricy. I use my Vitamix to grind raw almonds into flour. Any high-powered blender will work. If you want to get more out of your almonds, check out this tutorial on how to make almond milk. It's so easy and the pulp turns into the best almond flour - talk about bang for your buck!

Preheat oven to 350 degrees.

Cream together butter, evaporated cane juice and maple syrup.  Mix in egg and vanilla.

Add dry ingredients: almond meal, brown rice flour, baking soda, salt and cereal. Mix until the cookie dough comes together.

Add in chocolate chips and slowly mix until incorporated.

Portion with a cookie scoop onto a greased baking stone or a parchment covered baking tray.  Bake 11-13 minutes until the cookies turn a golden brown.

If you have trouble with your cookies spreading too flat, see my tip here.

Pour yourself a big glass of milk or a hot cup of tea and enjoy one of these bad boys!  Who said gluten-free was boring?!

Rice Pudding

I grew up on custard and pudding - to me it tastes like home. Every warm and creamy spoonful brings back so many memories. My dad made "cook and serve" all the time ... and my mom made a variety of homemade comforts like tapioca, bread pudding, and, of course, rice pudding. My grandma was the custard lady - vanilla, pumpkin ... you name it! 

So, that leads me here.  I want Morgan to have the same kind of warm memories of home ... memories and recipes she can share with her kids.  I have to make sure that even though we're busy, I take the time to make these special treats.  And let's face it, special treats are different once you eliminate gluten from your diet.  To my delight, this one just happens to be naturally gluten-free. :)

I love that you can make this recipe dairy-free as well.  The coconut milk gives it a subtle coconut-ty flavour that really compliments the vanilla.  It's not too sweet either - just right!

Serve this treat with some fresh fruit and an extra drizzle of maple syrup or honey ... and maybe even a dollop of coconut whipped cream, if you happen to have some on-hand.

INGREDIENTS
2 - 14 oz cans light coconut milk - Trader Joe's is the BEST (you can use 4 cups of regular milk instead if you don't have any coconut milk on-hand)
1/2 cup pure maple syrup or honey
3/4 cup uncooked short-grained white rice, rinsed (NOT Minute Rice)
1 egg
1 tsp vanilla

Optional: 1/2 cup golden raisins

Bring coconut milk and maple syrup or honey to a simmer.

Just before it boils, add the rice (and the raisins, if using).  Turn heat to low, and cover, leaving the lid slightly ajar so steam can escape (if you don't, it will overflow ... and what a terrible mess THAT is).

Stir often until the rice is cooked through and the mixture is thickened - about 20-30 minutes, depending on your rice.

Crack egg into a small bowl, slowly whisk in a few spoonfuls of the hot rice mixture to temper the egg, then add it into the pudding along with the vanilla.

Spoon into ramekins or small serving bowls.  Eat warm or cold ... and enjoy!

Simple Granola

To me, good granola starts with good ingredients.  It's simple, crunchy and slightly sweet ... yet hearty enough to fill me up with only a handful.  I love adding it to probiotic yogurt for breakfast on the fly (extra amazing if you have IBS).  It also makes a great afternoon snack when you get the munchies.

This simple granola is my go-to recipe and I love it because the ingredients are so versatile.  You can use any combination of nuts and seeds and interchange the honey with maple syrup for a completely different flavour.

Here's a little info on the ingredients I use the most ...

Chia Seeds - contain omega-3 fatty acids, protein, fibre, antioxidants, and calcium.  They swell in your stomach and keep you full.

 

 

Almonds - protein and fibre powerhouse.

Organic Coconut Oil - fat source that's converted into energy rather than stored. People who have trouble digesting fat find it easier to digest than other oils ... making it perfect if you've had your gallbladder removed like me.

INGREDIENTS

4 cups oats (use wheat-free if you are gluten intolerant)

1/4 cup chia seed or flax seed/meal

1 cup raw almonds, chopped

1 cup honey

1/3 cup coconut oil, melted

1/2 teaspoon pure vanilla extract

1/2 teaspoon cinnamon (optional ... you can even add more if you LOVE cinnamon)

Preheat oven to 350 degrees.

Mix all ingredients together in large bowl.  Stir well to coat.

Spread evenly over a slipat or nonstick baking surface (this is very important).  I find using a silpat the easiest way to keep it from sticking to the baking sheet.

Bake for 12 minutes.  Pull out of the oven and stir.  Bake for another 15 minutes.

As soon as the granola comes out of the oven, scrape it off onto a cold non-stick baking sheet - I use my nonstick griddle pan because of it's super-non-stickability. :)  If you don't do this step, when it cools the granola will become part of the pan you baked it on.  It takes about 15 -20 minutes to cool completely.

Here's it is atop my probiotic yogurt this morning.  The nuts get just slightly toasted ... mmmm!!  I really can't say enough how yummy and how filling this granola is.

Store in an airtight container.  Not sure how long it keeps ... it's never around long enough to find out! :)

Oaty Banana Bread

There's not much better on a cold winter day that a hot mug of tea and a slice of rich, dense banana bread.  I've tried several recipes since going gluten-free and they were a FAIL.  Each called for 2-3 different flours along with a couple "gums" to try and mimic the texture of wheat.  I'm a simple girl ... I don't have the time or the funding for all those weird ingredients.

Oats are probably one of the closest grains to wheat.  To me, they're very similar in texture and taste, and about the same as far as fibre and calories ... but oats pack an extra punch of protein and iron.  Even if you aren't gluten-free, oats make a great tasting and healthy substitution for your regular wheat flour, without sacrificing texture, especially in cookies and quick breads like this.  If you are gluten-free, make sure to look for wheat-free oats ... as many of the brands you buy are contaminated with wheat particles.

Back to the banana bread ... I came up with this recipe based on a tried and true version of the real deal.  I swapped out half the fat with a good fat .. half the sugar with a low glycemic alternative .. and used oat flour* instead of wheat.  The taste and texture are great - you'd never know it's gluten-free!

INGREDIENTS
1/2 cup evaporated cane juice
1/2 cup amber agave nectar
1/2 cup coconut oil, melted (reduce to 1/4 cup for a lighter textured bread)
1/4 cup butter, melted
5 large over-ripe bananas, mashed
3 eggs, beaten

Dry:
3 cups wheat-free oat flour*
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.

Using a stand mixer or hand mixer, combine evaporated cane sugar, agave nectar, coconut oil and butter. Add bananas and eggs and mix until incorporated.

Add dry ingredients and mix until the batter is smooth ... about 30 seconds.

Pour half the batter into a 9x9 baking pan and bake for 25 minutes.  (I like baking in a 9x9 because the bread cooks evenly and twice as fast.)

Allow to cool at least 10 minutes before removing from the pan and placing on a cooling rack.  Repeat with the remaining batter.  (Try not to bake pans together if possible. Your bread will cook at a more even rate and you won't end up with overdone edges and a gooey middle.)

 
*If you don't have oat flour, it's really easy to make!  Just take out your food processor or dry blade Vitamix attachment and blend some old fashioned or quick oats into a powder.  Super easy ... takes about a minute to do.

Wa-la!  Fresh oat flour!