All posts by Jen

Gluten Free Blueberry Muffin Recipe

Gluten Free Blueberry MuffinThere’s nothing better than a homemade muffin bursting with blueberries. This gluten free version of a classic blueberry muffin is lightly sweetened, incredibly moist and full of berries. It’s what your weekend breakfast has been missing.

The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.

Gluten Free Blueberry Muffin Recipe
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1 large egg, lightly beaten
2 tablespoons organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/2 teaspoon pure vanilla
3/4 cup frozen blueberries (do not thaw)

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix egg, sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in frozen blueberries.

Divide batter among muffin cups. Bake 25 to 30 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins
Almond Flour Muffins
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.

-This recipe is very lightly sweetened. If you prefer sweeter baked goods, try increasing the sugar by a tablespoon or two.

-If you opt to use fresh blueberries instead of frozen, the bake time should be less. Check the muffins at least 5 minutes earlier.

-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
Gluten Free Blueberry Muffin
More Almond Flour Muffin Recipes:
Almond Flour Pumpkin Muffin
Almond Flour Banana Muffin

Arugula Salad with Avocado and Hearts of Palm Recipe

Arugula Avocado SaladThis salad came together in an effort to use up stray pantry items. I recently moved, and found a few interesting items in the back of the cupboard. One such item was a can of organic hearts of palm. When life gives you hearts of palm, make chopped salad.

Chopped Salad with Avocado, Arugula and Hearts of Palm Recipe
1 stalk canned hearts of palm, rinsed and drained
1/2 a medium ripe avocado, peeled, pitted and chopped
1/2 cup fresh cherry tomatoes, halved (I used sunburst)
1 tablespoon extra virgin olive oil
1 1/2 teaspoons fresh lemon juice
fine sea salt and freshly ground black pepper
3 cups fresh arugula

Slice heart of palm into rounds. Combine heart of plam slices, avocado and tomatoes in a small bowl. Drizzle with olive oil and lemon juice; stir gently to coat. Season with salt and pepper. Serve over arugula. Toss salad just before serving.

Makes 1 BIG salad
Hearts of Palm Salad

The Most Basic Blueberry Crisp Recipe

Basic Blueberry CrispMy kitchen is a mess. I recently moved, and have boxes of kitchen equipment and appliances piled high, waiting to be unpacked. Sounds like the perfect time to bake, right?

Amidst the mess I ended up making the most basic blueberry crisp recipe. This blueberry crisp is so simple, it can be made with a poorly stocked pantry. No brown sugar or sucanat? White sugar will do. No cinnamon? No bother, I love baking with 5 spice powder. No coconut oil? Thank goodness for butter…and these simple little berry crisps.

Basic Blueberry Crisp Recipe
Blueberry Filling:
2 cups (1 pint) fresh blueberries
1 teaspoon sugar
1 teaspoon fresh lemon juice
Crisp Topping:
3/4 cup old fashioned rolled oats
2 tablespoons sugar
1/2 teaspoon Chinese 5 spice powder
pinch kosher salt
2 tablespoons melted butter

Preheat oven to 375 degrees F. Place blueberries in a medium bowl. Sprinkle with 1 teaspoon sugar and lemon juice; stir. Divide blueberry mixture between four 6- to 8-ounce ramekins. Place ramekins on a shallow rimmed baking sheet.

For crisp topping, in a small bowl combine oats, 2 tablespoons sugar, 5 spice powder and salt. Drizzle melted butter over oat mixture; stir well. Spoon oat mixture over blueberries in ramekins.

Bake for 20 to 25 minutes until bubbly around edges and topping is browned. Serve slightly warm or completely cooled.

Makes 4 servings
Individual Blueberry Crisp
Tip: The berry filling will be thin right out of the oven. The juices will thicken once the crisp cools.