Gluten Free Carrot Zucchini Muffins

It's the time of year for farmer's markets. I went to my first one this weekend and came home with bags of great fruits and veggies. I always over buy. So I need creative ways to use them up. I was thinking of making zucchini muffins but then I began to scour the net and found some carrot and zucchini muffins. I needed to make it not only gluten free but dairy free for my little man. These are really good. I have already polished off 2 while taking pictures. At least I got more veggies in today.

Gluten Free Carrot Zucchini Muffins

2/3 cup sorghum flour
2/3 cup tapioca flour
2/3 cup white rice flour
1/2 cup Agave Nectar

1 teaspoon xanthan gum
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon celtic salt
1 cup coconut milk
1 large egg
5 tablespoons of coconut ghee (or butter)
1 1/2 cups carrots (I put them in the food processor)
1 cup zucchini, shredded

Directions:

Preheat the oven to 375 degrees. Grease muffin tins or use liners. Add all dry ingredients into your mixing bowl. Then add carrots and zucchini. Mix in the rest of the "wet" ingredients and blend on medium for 2 minutes. Spoon the batter into muffin cups. Bake for about 20-25 minutes. Do not over bake.

Makes about 15 muffins.


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Living Without Gluten Free Dairy Free Favorite Pancakes

I got an e-mail yesterday from the Living Without magazine website. They were advertising a recipe for gluten free pancakes. I have been using Pamela's mixes because I couldn't seem to find a recipe that worked well for us. However, my son recently went dairy free due to an allergy and Pamela's contains buttermilk. This recipe looked good so I decided to try it this morning. My daughter had a sleepover with a friend so she got to try them as well. All three were happy and my daughter's friend was not gluten free.

The only thing I would change is to add more liquid (which I did). The batter was way too thick to pour into the pan for pancakes. I also added a bit of cinnamon because my children love it.


Gluten Free, Dairy Free Favorite Pancakes

SERVES 4

¾ cup brown rice flour
½ cup sorghum flour
¼ cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
1 cup milk of choice (plain-flavored rice, almond or soy milk) - I added 1/2 cup more liquid.
1 teaspoon oil of choice

Mix together flours, xanthan gum and baking powder in a mixing bowl.
Add eggs, vanilla and sugar. Add milk slowly, until batter is desired thickness. Do not over-mix or batter will become thick and stiff.
Heat oil in a heavy skillet or non-stick pan. When skillet is sizzling hot, pour in batter or drop by large spoonfuls to make pancakes. Spread batter out in pan if necessary. Cook until pancakes have bubbles throughout and bottom is lightly browned. Flip with a spatula and cook briefly until done.

TIP For banana-nut pancakes, add half a ripe, mashed banana and 2 tablespoons ground almonds, if tolerated. (Grind almonds with a coffee grinder.) For blueberry pancakes, add ½ cup fresh or frozen blueberries and increase sugar to 5 tablespoons.

Each serving contains 316 calories, 6g total fat, 1g saturated fat, 0g trans fat, 106mg cholesterol, 501mg sodium, 59g carbohydrate, 2g fiber, 7g protein.

Banana Blueberry Coconut Muffins

Long time "no bake". Things have been crazy here at our house since the kids got home. I have also had to venture into a new land of "casein free" baking. I need something to have on hand that is good for my son who's appetite is slowly increasing. Yeah!!

This muffin recipe was a hit with my daughter too. I was shocked because I never thought she would like the blueberries in a muffin.

Banana Blueberry Coconut Muffins

1/4 cup non-dairy shortening (like Earth Balance - they have a new soy free!)

1/4 cup organic cane sugar

1 egg

1/4 cup coconut cream with a little liquid (this is the thick stuff on top of the canned coconut milk - I use Thai Brand Organic)

1/2 cup of organic mashed ripe banana's

1 Tbs shredded organic coconut

1 cup Mock Better Batter Mix

1/2 tsp aluminium free baking soda

1 tsp baking powder

1/4 tsp celtic salt

1 tsp cinnamon

1 Tbs Flaxseed meal

3/4 cup fresh or frozen blueberries

Preheat the oven to 350 degrees

Cream the vegetable shortening and sugar until the mixture is light and fluffy. Add the egg and vanilla and beat well. Mix in the coconut cream and banana's and mix until well blended.

In a separate bowl whisk together all the dry ingredients and then add them slowly to the "wet" mixture. Fold in the blueberries - gently.

Spoon batter into muffin cups - makes 8 full sized or 24 mini muffins. Bake at 350 degrees for 30 mins or until lightly browned.

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Enjoy..... It's gluten free...Naturally!

Stephanie

Gluten Free / Casein Free Rice Bran & Raisin Muffins

I got this recipe from a fellow gluten free blogger. I haven't had a bran muffin since going gluten free. These tasted so good! I used NOW brand rice bran. It is in the refrigerated section of your store. I forgot to mention (and have added it) that I added 1 tsp cinnamon to my batch. I love cinnamon and it is anti-inflammatory.


GF/CF Raisin-Rice Bran Muffins
Recipe makes 6 regular-size muffins

Ingredients:
1/2 cup rice bran
1/4 cup sorghum flour (or rice flour or millet flour)
1/4 cup tapioca starch flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1 tsp cinnamon
1 egg
1/3 cup + 2 Tablespoons unsweetened, natural apple sauce
3 Tablespoons brown sugar
1/4 cup of raisens (rehydrate them by putting them in hot water for a few minutes)
1/4 – 1/3 cup cold water

Directions:

1.Preheat your oven to 375F. Spritz the inside of 6 paper muffin cup liners with oil. (This last step is optional, but the muffins may stick to the paper liners otherwise.)
2.Mix together dry ingredients with a whisk: rice bran, sorghum, tapioca flour, xanthan gum, baking powder, baking soda, salt and brown sugar.
3.Mix together wet ingredients: apple sauce, egg, water.
4.Combine wet and dry ingredients. Add raisins.
5.Fill muffin liners 2/3 full with batter.
6.Bake at 375F for 15 minutes or until golden brown and the middle is firm/set to the touch/tap.

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To your health! Gluten free......

Stephanie

A little plug for a book - GFCF Cooking

In my quest to help my son with his gluten free, casein free, soy free, egg free diet, I received two copies of this cookbook. So I have listed one on eBay. Check it out if you need some fresh ideas.

Special Eats: Simple, Delicious Solution for Gluten Free & Dairy Free Cooking

Gluten Free Mocha Cookies

I have been working so hard on making things my children would like and not for myself that I decided it was time to find one for just me. I love coffee and was on the hunt for a mocha recipe. These little *pop in your mouth* cookies are just the ticket.

Gluten Free Mocha Cookies

1 1/2 cups powdered sugar

2 unbeaten egg whites

1 cup almond meal

3 Tbs Cocoa Powder

1 1/2 Tbs Instant Coffee or Espresso granules

pinch of salt

1 tsp Vanilla

Put all the ingredients in your mixer and mix until you have a sticky dough.

Preheat your oven to 400 degrees.

Wet your hands and roll the dough into mini balls and place on a cookie sheet covered in parchment paper.

Bake for 11 minutes. Pull from oven, allow to cool on pan for 2 mins and then place on a cooling rack for the remaining time to cool.

Enjoy with a cup of coffee.

Stephanie

Birthdays - Gluten Free Style

Last week Thursday (6/4/09) was my daughter's 7th birthday. It was our first birthday that was gluten free. We had a family party on her birthday and then we had a party at Build-A-Bear Workshop on Saturday with 4 of her friends. I made a cake for Thursday. It was a white Namaste cake. I added Penzey's Lemon Extract, Lemon Peel and Lemon Juice to it to make a lemon cake as my daughter requested. The theme of her birthday was High School Musical. You can see the cake below. It turned out really good. I love Namaste's cakes. They are so moist and close to a wheat cake.

For the birthday party I decided to make cupcakes for ease of serving with her friends. I decided to try my hand at decorating a new way - with an icing bag. These were Namaste Chocolate Cupcakes with pink frosting. Aren't they pretty?

Overall her first gluten free birthday was a success. As a mom of children with food issues I am relieved that it is over and all were happy.