Gluten-Free Pumpkin Streusel Muffins

My new pumpkin muffin recipe- with streusel topping.

This isn't a Halloween post. Or a Thanksgiving post. Technically. Though Thanksgiving is just a stone's throw away- if you somehow conjure a metaphorical stone to metaphorically hurl into the time-space continuum, piercing the veil of eight and a half weeks that blows by in a singular exhale, surely faster than light. And this exhale, it was only following a previous breath- a breath I took yesterday- which turns out to be one year ago. A year since that Pumpkin Praline Pie I baked. I have a hard time wrapping my brain around this.

This is a post about time.

Some days I feel as if I am slave to the calendar, an unwitting cog in the wheel of the year with Sundays and holidays appointed by proxy, designated by some superior force that rules my random wandering nature with an unforgiving fist, demanding obedience. Charting the course of my life.

Then I remember the truth.

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Gluten-Free Blueberry Muffin Recipe- My New Fave

Tender gluten-free dairy-free blueberry muffins, warm from the oven.

Baking a batch of fresh blueberry muffins is one of my favorite simple pleasures. I do it early, before the summer day turns sultry and my body slows to a liquid ballet of movement designed to conserve every last salty drop of intention and energy my creaky, vanilla lotioned body can muster. I rise and bake to the morning sun, stirring my batter half asleep, sipping hot coffee (my last remaining addiction). A local mockingbird sings his deceit outside the open apartment window. He is remarkable in his uncanny repertoire. A gifted mimic. Silhouetted high against the North Hollywood sky, perched on the tallest utility pole.

I've been thinking about all the thoughtful comments on my last post- my message in a bottle. Your words were a balm and a message tossed back. Received and pondered. Talked about and appreciated.

I've been reading this week (as I always do). Finding books a provocative companion. Words that illuminate and poke. Shared stories that send shivers of recognition, trigger anger, or tug one's soul (kicking and whining) into that impossible place- that place where you don't want to go. The stuff that scares you.

Because it might be true.

And it might be painful. And it just might ask you to consider something. Something hard. Something true.

I've been reading about this business of being a daughter. This isn't the first time I've looked at this subject. I am no stranger to the postmodern Jungian women's psychology section. But reading a book at twenty is one thing. You bring to its wisdom your newly hatched self-hood, your fresh experience, your familial-infused expectations (and prejudices). The expectations, assumptions and dreams of a young woman. You are the heroine, the daughter starting out on your journey, looking at a long and winding road ahead. So you read. And listen. And play with ideas. You see what fits. And what doesn't.

And then you stand, stirring blueberry muffin batter on a clear July morning, decades later. And here, now, the words ring deeper. And the truth stings darker. There is a lifetime of days spiraling out beneath you and above you (because by now you know that time is not linear, or finite, like some calendar). And the same words vibrate with a different meaning, engraved with experience and regret. The same words illuminate as if from a different light source. Not from the world.

From within you.

And so here I am. A daughter, still. Learning something old as if it is new. And discovering truths as if for the first time, arriving, as T. S. Elliot wrote, where we started.


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Gluten-Free Multigrain Lemon Poppy Seed Muffins

Multigrain gluten-free lemon poppy seed muffins.

I usually don't bake in the summer. I mean. Do you? Who in their right mind likes to crank up the oven when it's hot and steamy outside? At my age darling, I'm sticky enough as it is. Hot flashing and fanning myself with the latest issue of AARP as I bounce and waggle on one of those bubblegum hued balance balls, lurching at my desk like a pear-bottomed yoga reject seeking not enlightenment, I am sorry to tell you, but the promise of burning three hundred extra calories as I sit and write. Apparently using one's sacred core (or is it sacroiliac?) to perch atop a ridiculously big ball with a penchant for rolling sideways requires fuel. More fuel than say, slumping.

Or lying on the sofa reading a book. With the oscillating fan on high.

Which is what I'd rather be doing.

Preferably with a bar of organic dark chocolate.

I would rather keep the kitchen cool. By not cooking (that's why The Goddess- in her infinite wisdom- invented tomato sandwiches).

But a certain husband had a craving.

For a lemon poppy seed muffin. Our son planted this idea in his head last week, during an impromptu visit. Said son was blithely munching on a lovely looking gluten-free lemon poppy seed muffin. Freshly baked. Adapted from one of my muffin recipes.

He mentioned, in passing, it was fabulous.

His secret?

I used a little cornmeal, he told us.

And thus the muffin craving was born.

And who am I to deny my husband.

He buys me dark chocolate after all.

And turns on the fan. So that I don't have to get up from the sofa.


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Gluten-Free Whole Grain Strawberry Muffins - Berry Goodness

Gluten-free low sugar whole grain strawberry muffins.

With all the recent news about sugar, I've been thinking about muffins. And not just any ordinary, ho-hum, run-of-the-mill, starchy, gluten-free muffins. Nope. A tender, whole grain, lower sugar, vanilla scented muffin that bursts with fresh strawberry flavor. Warm from the oven, these pleasantly grainy breakfast treats are pull-apart soft with juicy bites of strawberry. Sweet- but not too sweet.

I used pure maple syrup for the primary sweetener, and a mere two tablespoons of organic brown sugar. And now for the interesting part.

I also experimented with no xanthan gum.

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Gluten-Free Pineapple Coconut Muffins

Tender pineapple muffins with toasted coconut.

I thought I'd reprise this important post (and fabulous muffin recipe) from a year ago- when the gluten-free community was buzzing from insults on every side. Consider this my UNapology for living gluten-free.

April Fools Day looms. But you won't find any tricks up my sleeve. Unlike the greater, broader world beyond my kitchen that apparently harbors a few individuals contemptuous of living gluten-free. This was a tough week to be a celiac. Assaults ranged from the merely mean-spirited to the stunningly ill informed. There was the alleged chef in Colorado (I say alleged, because it turns out this nudnik may have actually been a waiter) ridiculing gluten-free diners (the term he favored was "idiots") and crowing on Facebook that he passes off regular pasta as gluten-free (join the lively discussion here). There was the Dr. Oz show calling gluten-free a "fad diet", asking is it "just a myth?" (in full disclosure, I believe he meant as a weight loss tool, as a certain gluten-free celebrity has been claiming in her g-free book- ironically, featured on Dr. Oz last year). And finally, there was a famous food blogger-turned-author whose foodie envied blog-to-movie deal has apparently not cultivated much compassion for those of us stricken with gluten sensitivity. She barked on Facebook, "If I have to read one more thing about going gluten free I'm going to stomp on someone's face." And more than one person agreed with her. One of her fans (a food blogger) added, it's "too precious".

Strap on your helmets, Campers. There's not a lot of love out there.

I know this. You know this. Some of you have even shared stories about not only eye-rolling waiters and could-care-less food preparers, but family members sneaking gluten into what they feed you, just to "see what happens". Just to test you.

Let me repeat that.

Family. Feeding you gluten. On purpose.

No wonder strangers feel they can openly spout contempt. If we are not respected within the bosom of our own clan, our flesh and blood, how can we expect random strangers to care?

The truth is, they don't.


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Gluten-Free Cherry Almond Muffins

Whole grain, gluten-free, dairy-free... and luscious.

It hit me today as I was walking my morning walk. I've been sugar-free for two months (I even looked it up, just be sure). Eight weeks without sugar. Eight! Ocho. Huit. Osiem. The first week was the toughest. Sugar detox is not for wimps, darling.

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Gluten-Free Chocolate Muffins Recipe

Sexy delicious gluten-free vegan chocolate muffins.

Today's post is short and sweet and all about muffins. Not just any old muffins, either. Gluten-free chocolate muffins. Because as any gluten-free goddess knows, chocolate makes breakfast better.

Gluten-free chocolate muffins for breakfast or tea time.

Karina's Chocolate Muffins Recipe

I happen to love the taste of quinoa flour. It complements chocolate perfectly. But if you're not a fan of quinoa flour's taste, substitute your own higher protein flour. Buckwheat, almond, or brown rice flour should work.

Preheat the oven to 375ºF. Line a twelve muffin tin with paper liners.

Ingredients:

1/2 cup organic quinoa flour

1 cup sorghum flour

1/4 cup GF millet flour

1/4 cup potato starch (not potato flour)

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon nutmeg

1 cup organic light brown sugar

1/4 cup light olive oil

3/4 cup to 1 cup rice milk- start with less

1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*

1/4 teaspoon lemon juice or light tasting rice vinegar

Instructions:

Whisk the dry ingredients in a bowl. Add the wet ingredients. Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)

Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm, but springy. About 17-20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.

Cook time: 20 min

Yield: One dozen muffins

*Or use two large free-range organic eggs and omit the vinegar.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten-Free Blueberry Muffins with Almond Flour

Tender almond flour muffins bursting with fresh blueberries.

Today I am sharing a new gluten-free muffin recipe, and a health update on my Gut Instinct post. I know, I know. Another muffin recipe? Most food bloggers are waxing poetic about grilling burgers and dyeing frosting for their red, white, and blue recipes this upcoming July Fourth weekend, but the truth is, Babycakes, I'm just not into it. I'm in such a different head space that it almost seems comical to me, reading headlines in my Inbox about the "Ultimate Burger", or how July Fourth wouldn't be a real celebration without a hunk of charred All-American meat or a Philly cheese dog. 

Um. What? 

Our founding fathers might disagree. In fact, wasn't Benjamin Franklin a vegetarian?

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Apple-Pear Multigrain Muffins

Whole grain gluten-free muffins with fall fruit.

Today I have new muffin recipe for your gluten-free repertoire- with apples and pears, and protein rich quinoa flakes. The texture is akin to an old fashioned oat muffin. It is also vegan (I made these without eggs) and dairy-free. I used a combo of several gluten-free whole grain flours because I like my flour mix to have a nutty, protein rich blend.

Tender, grainy gluten-free apple-pear muffins.

Apple-Pear Multigrain Muffins Recipe

I had a craving for an apple oats muffin- so I used quinoa flakes in this recipe. Quinoa flakes give muffins a bit of oatmeal-like texture and heft (as in my Quinoa Pecan Muffins).

Ingredients:

1/4 cup sorghum flour
1/4 cup GF millet flour or fine brown rice flour
1/4 cup GF buckwheat flour
1/4 cup certified gluten-free cornmeal
1/4 cup quinoa flakes
1/2 cup tapioca starch or potato starch
1 tablespoon sweet rice flour or arrowroot starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon or gluten-free Apple Pie Spice blend
1/4 teaspoon allspice or cardamom
1/2 cup organic light brown sugar
1/2 cup organic cane sugar
2 organic free range eggs, beaten, or egg replacer for two eggs (I used Ener-G Egg Replacer)
1/4 cup light olive oil or grapeseed oil
1 medium banana, mashed well (about 1/2 cup)
1/4 teaspoon light rice vinegar
2 teaspoons bourbon vanilla
1/3 cup apple juice
1 cup peeled diced apple
1 cup peeled diced pear

Intructions:

Preheat the oven to 350 degrees F. Line a twelve cup muffin tin.

In a clean separate bowl, whisk together the flours, cornmeal, quinoa flakes, starches and dry ingredients. Make a well in the center and add in eggs, oil, mashed banana, vinegar, vanilla and apple juice.

Beat to combine and continue beating for a minute or two until the batter is smooth. Add in the apple and pear pieces and stir by hand to combine.

Use an ice cream scoop or spoon to scoop and plop the batter into the muffin cups. The batter will reach the top of the cups- that's okay.

Sprinkle with organic cane or turbinado sugar, if desired.

Bake in the center of a preheated oven for about 20 to 25 minutes until the muffins are firm.

Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack.

Wrap and bag for freezing- they reheat beautifully in the microwave (zap them only briefly).

Make one dozen delicious gluten-free muffins. Oh yeah.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Big Banana Muffins (Gluten-Free)

Gluten-free banana muffins. Oh yeah.

Sometimes you crave banana bread but not the slice. You have a hankering for the whole, not the part. A thing intact. Weighty and complete and an entity all on its own. All yours. Maybe it's the simplicity you want. The curve and weight of it snug in your hand. Hefty but compact. Portable.

You want a muffin.

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Gluten-Free Vegan Blueberry Muffins

Lovely blueberry muffins that are vegan and gluten-free.

Gluten-Free Vegan Blueberry Muffin Recipe

 

Based loosely on my tried-and-true favorite Sour Cream Blueberry Muffins, this updated vegan and gluten-free recipe is wheat-free, egg-free, dairy-free, soy-free, nut-free. How's that for allergen-free goodness?

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

Ingredients:


Whisk together in a mixing bowl:

1 1/4 cups sorghum flour* see note
1/2 cup GF buckwheat or millet flour
1/2 cup potato or tapioca starch
1 cup organic light brown sugar, packed
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Add in and combine:

1/2 cup organic applesauce
1/2 warm vanilla rice milk
1/3 cup extra light olive oil or Spectrum Organic Shortening
2 teaspoons bourbon vanilla extract

Prepare and fold in your egg replacer:

For two eggs:

1 tablespoon Energ-G Egg Replacer
4 tablespoons warm water

Whisk till frothy. Add to the batter and gently combine.

Instructions:

If the batter appears too dry, add more rice milk, one tablespoon at a time.

If the batter is too thin and wet, add a little extra rice flour, a tablespoon at a time. Humid weather can make flours damp.

The batter should be slightly thicker than wheat based muffin batter.

When the batter consistency looks good, gently stir in:

1 heaping cup fresh or frozen organic blueberries (still frozen, not thawed)

Spoon the batter evenly into the twelve baking cups. Sprinkle a little organic brown sugar on the tops if you wish.

Bake in the center of the oven for about 25 to 30 minutes if using frozen blueberries, until the muffins are golden and dry in the center (check with a wooden pick). If using fresh blueberries, cut back on the baking time and check for doneness at 18 to 20 minutes.

Cool on a wire rack very briefly, then tip the muffins out of the pan and place them on a wire rack to continue cooling (this way, they don't develop soggy bottoms).

These are oh-so-yummy warm from the oven.

For future snacking, wrap the muffins individually in foil, then freeze in a big zip-freezer bag. Thaw at room temperature or briefly re-heat in a microwave for thirty seconds.

Yields one dozen muffins.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.