Gluten-Free Apple Vanilla muffins
Ingredients
2 cups gf flour with xanthan gum
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
3 tbsp oil ( I use avocado oil )
1 cup of dairy OR nondairy beverage ( I used soya milk )
1 tsp vanilla extract
2 eggs
1 cup of peeled & diced apples
Preheat oven 375F
In one bowl, mix flour, sugar, baking powder and
salt, put aside.
In another bowl, whisk oil, milk, vanilla and eggs.
Stir the dry into the liquid. Then add the apples.
Spray muffin tin landfill the cups.
Bake for 20-25 minutes. Depending on your oven.
I served it with chicken noodle soup!
Ingredients
2 cups gf flour with xanthan gum
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
3 tbsp oil ( I use avocado oil )
1 cup of dairy OR nondairy beverage ( I used soya milk )
1 tsp vanilla extract
2 eggs
1 cup of peeled & diced apples
Preheat oven 375F
In one bowl, mix flour, sugar, baking powder and
salt, put aside.
In another bowl, whisk oil, milk, vanilla and eggs.
Stir the dry into the liquid. Then add the apples.
Spray muffin tin landfill the cups.
Bake for 20-25 minutes. Depending on your oven.
I served it with chicken noodle soup!
Gluten-Free Granola Bars
Ingredients
2 1/2 cups of gluten-free rolled oats
1 cup unsweetened shedded coconut
1/2 cup of dried fruit ( I used dried blueberries )
1/2 cup chopped nuts ( I used slivered almonds )
1/2 cup chocolate chips
1/3 cup of gluten-free flour blend with xanthan gum
1/4 flaxseed
1/2 tsp salt
1 small mashed banana
1/4 cup apple sauce
1/2 cup liquid honey
1/4 cup of avocado oil
1 1/2 tsp vanilla
1. Preheat oven to 350 F and line a baking pan with parchment paper.
2. Combine the first 8 ingredients. In another bowl, mix the banana, apple sauce, honey, oil and vanilla. Add to the dry ingredients.
3. Pour and press into pan.
4. Bake for 25 minutes, or until top is golden brown.
Source:
I was given this recipe from a dietician at Shapedown BC, and modified it to suit my family's needs.
Grain-Free Chocolate Beet Muffins
Ingredients
1/2 cup coconut flour
6 tbsp coco powder
1/4 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup beet puree ( I used ready to eat, cooked beets from Costco and mashed them )
4 eggs
6 tbsp maple syrup
6 tbsp coconut oil, melted
2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
Instructions
Leelalicious has tons of yummy recipes.
Source: https://leelalicious.com/grain-free-double-chocolate-beet-muffins/
Ingredients
1/2 cup coconut flour
6 tbsp coco powder
1/4 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup beet puree ( I used ready to eat, cooked beets from Costco and mashed them )
4 eggs
6 tbsp maple syrup
6 tbsp coconut oil, melted
2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 and grease muffin tin
- In a medium bowl, whisk together coconut flour, coco powder, tapioca starch, baking powder, baking soda and salt.
- In another bowl, mix together beet puree, eggs, maple syrup, coconut oil and vanilla extract. Stir wet and dry ingredients and fold in chocolate chips. You may save some chips to add on top of the muffin.
- Bake for 20-25 minutes.
Leelalicious has tons of yummy recipes.
Source: https://leelalicious.com/grain-free-double-chocolate-beet-muffins/
Gluten-Free Banana Bread
3 ripe bananas
1/4 cup oil ( I use avocado oil )
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup gluten-free flour with xanthan gum
1/2 cup almond flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3 ripe bananas
1/4 cup oil ( I use avocado oil )
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup gluten-free flour with xanthan gum
1/2 cup almond flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
- Preheat oven to 350F
- Mash bananas and add in oil, sugar, egg and vanilla
- In another bowl, mix all the dry ingredients and add to the banana mixture
- Bake for 50-60 minutes or until the toothpick test comes clean. :) Enjoy!
Go Bananas
Looking for a healthy, quick protein fix? Try these banana trail mix treats.
2 bananas
1/3 cup of nut butter ( your choice )
1/3 cup of trail mix ( I used a gluten-free mix )
If your mix doesn't have chocolate chips, you can add them.
You need two plates. One for the trail mix, the other for the nut butter. Cut bananas in half.
Roll each banana piece, first in nut butter, then into the trail mix.
Place bananas in air-tight container in the fridge or freezer. They tend to be messy, but my kids love them.
Careful when eating them frozen as they are hard on the teeth.
Enjoy!
Looking for a healthy, quick protein fix? Try these banana trail mix treats.
2 bananas
1/3 cup of nut butter ( your choice )
1/3 cup of trail mix ( I used a gluten-free mix )
If your mix doesn't have chocolate chips, you can add them.
You need two plates. One for the trail mix, the other for the nut butter. Cut bananas in half.
Roll each banana piece, first in nut butter, then into the trail mix.
Place bananas in air-tight container in the fridge or freezer. They tend to be messy, but my kids love them.
Careful when eating them frozen as they are hard on the teeth.
Enjoy!
Gluten-free zucchini loaf
2 eggs
1/3 cup oil ( I use avocado oil )
2/3 cup of sugar
1 cup of grated zucchini, unpeeled and squeeze out excess water
1 tsp vanilla
1 1/2 gluten-free flour with xanthan gum
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1. preheat oven to 350F and spray one loaf pan
2. Beat eggs. Add oil, sugar, zucchini and vanilla.
3. In a separate bowl, mix both flours, baking powder, baking soda and salt.
4. Combine the wet ingredients to the dry
5. Bake for 50-55 minutes. Test to make sure it's cooked, or add more time. Enjoy!
2 eggs
1/3 cup oil ( I use avocado oil )
2/3 cup of sugar
1 cup of grated zucchini, unpeeled and squeeze out excess water
1 tsp vanilla
1 1/2 gluten-free flour with xanthan gum
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1. preheat oven to 350F and spray one loaf pan
2. Beat eggs. Add oil, sugar, zucchini and vanilla.
3. In a separate bowl, mix both flours, baking powder, baking soda and salt.
4. Combine the wet ingredients to the dry
5. Bake for 50-55 minutes. Test to make sure it's cooked, or add more time. Enjoy!
Cranberry/Orange gluten-free muffins
2 cups of gf flour with xanthan gum
1/3 cup of almond flour
1/2 cup sugar ( If you prefer a sweeter muffin, use 3/4 cup instead )
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup of milk, your choice. I used oat milk
1/3 cup of canola oil ( I used avocado oil )
2 large eggs
1 teaspoon vanilla extract
1 cup of frozen cranberries
1 orange
Preheat oven to 375 F and spray a 12-portion muffin pan
In a large bowl, whisk together the flours, sugar, baking powder, salt and baking soda.
In a separate bowl, beat eggs, oil, milk and vanilla. Add to dry mixture. Once blended, add the cranberries and grated orange peel.
Bake for 20-25 minutes. Sprinkle with sugar for extra sweetness. Enjoy!
***I adopted this recipe from the cookbook, Gluten-Free 101, by Carol Fenster, however, I adjusted the sugar and flour ingredients as well as the method for my liking and they turned out perfect.
Photo credit: KathPhotograph
2 cups of gf flour with xanthan gum
1/3 cup of almond flour
1/2 cup sugar ( If you prefer a sweeter muffin, use 3/4 cup instead )
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup of milk, your choice. I used oat milk
1/3 cup of canola oil ( I used avocado oil )
2 large eggs
1 teaspoon vanilla extract
1 cup of frozen cranberries
1 orange
Preheat oven to 375 F and spray a 12-portion muffin pan
In a large bowl, whisk together the flours, sugar, baking powder, salt and baking soda.
In a separate bowl, beat eggs, oil, milk and vanilla. Add to dry mixture. Once blended, add the cranberries and grated orange peel.
Bake for 20-25 minutes. Sprinkle with sugar for extra sweetness. Enjoy!
***I adopted this recipe from the cookbook, Gluten-Free 101, by Carol Fenster, however, I adjusted the sugar and flour ingredients as well as the method for my liking and they turned out perfect.
Photo credit: KathPhotograph