Tag Archives: gluten free

Gluten Free Chocolate Zucchini Muffins Recipe

Gluten Free Zucchini MuffinsIt’s zucchini season! Since I had a small mountain of zucchini hanging out in my produce drawer, I decided to do some baking. The result was these healthfully indulgent double chocolate zucchini muffins.GF Chocolate Zucchini MuffinMade with gluten free oat flour, coconut oil, pure maple syrup, cocoa and dark chocolate chips, these gluten free chocolate zucchini muffins are super moist and have intense chocolate flavor.

Gluten Free Chocolate Zucchini Muffin Recipe
1 1/2 cups gluten free oat flour (I used Bob’s Red Mill)
1/3 cup natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1/2 cup pure maple syrup
1/3 cup melted virgin coconut oil
1 cup finely shredded zucchini
1/2 teaspoon pure vanilla
1/2 cup gluten free dark chocolate chips (I used Enjoy Life)

Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In a large bowl mix oat flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In a medium bowl mix eggs, maple syrup, coconut oil, zucchini and vanilla until well blended. Add to oat flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.

Makes 12 muffins

Tip: The muffins can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.Oat Flour Chocolate Zucchini MuffinMore oat flour recipes:
Oat Flour Chocolate Chip Cookies
Oat Flour Peanut Butter Cookies
Oat Flour Oatmeal Chocolate Chip Cookies
Oat Flour Chocolate Banana Muffins

Blueberry Rhubarb Crisp Recipe

Rhubarb Blueberry CrispI’m terrible. I never remember birthdays, anniversaries, or important holidays like Groundhog Day. So, it’s fitting that I’m writing my 1 year blog anniversary post a little late. (Or slightly early?) All I know is that Kingfield Kitchen is more or less 1 year old. To celebrate, I made Blueberry Rhubarb Crisp.

My first recipe post on this blog was the most basic blueberry crisp. At the time I had just moved, my kitchen was filled with a pile of boxes, and I was trying to get my interest in blogging back. (My first food blog was Eating Clean Recipes. If you like my recipes on Kingfield Kitchen, check out over 100 healthy recipes on that site.) Baking that basic blueberry crisp was the first step in making Kingfield Kitchen my easy healthy recipe blog.  One year later, I’m sharing this better than basic fruit crisp. It has a lightly sweetened filling of fresh blueberries and rhubarb. The crisp topping is made with oatmeal, oat flour and coconut oil, and can easily be made gluten free.

Berry Rhubarb CrispRhubarb Blueberry Oatmeal Crisp Recipe
Filling:
2 cups sliced fresh rhubarb
2 cups fresh blueberries
3 tablespoons granulated sugar
1 tablespoon tapioca flour (tapioca starch)
Oatmeal Crisp Topping:
1 cup old fashioned rolled oats (gluten free, if needed)
1/4 cup oat flour (gluten free, if needed)
3 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
3 tablespoons melted (liquid) coconut oil
1 tablespoon water

Preheat oven to 350 degrees F.

For filling, in a large bowl combine rhubarb, blueberries, granulated sugar and tapioca flour; stir gently to coat. Place fruit mixture in a 9-inch round pie plate.

For topping, in a medium bowl combine oats, oat flour, brown sugar, cinnamon, ginger and salt. Add melted coconut oil and water; stir until crumbly. Sprinkle topping over fruit mixture.

Bake for 45 to 50 minutes until bubbly around the edges and topping is browned. Let cool for at least 1 hour. Serve slightly warm or completely cooled.

Makes 4 servings

Tips:
-To make gluten free fruit crisp, be sure to use gluten free oats and gluten free oat flour. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-This recipe is very lightly sweetened, especially for a rhubarb dessert. If you prefer sweeter desserts, add an extra 1 to 2 tablespoons granulated sugar to the filling. (More sugar will make the filling juices thinner, so you may want to add another tablespoon of tapioca flour.)
-The filling is slightly thickened with tapioca flour. It’s important to bake the crisp long enough to get the filling hot and bubbly to activate the thickening power of the starch.

Blueberry Rhubarb CrispMore Fruit Crisp Recipes:
Vegan Apple Crisp
Mixed Berry Oatmeal Crisp
Fresh Peach Oatmeal Crisp from Eating Clean Recipes
Triple Berry Crisp from Simply Sissom

Almond Flour Rhubarb Muffin Recipe (gluten free)

Gluten Free Rhubarb MuffinsHello rhubarb! It’s about time I got around to baking something with this year’s crop, like simple rhubarb muffins topped with cinnamon sugar. Made with almond flour, these rhubarb muffins are hearty and incredibly moist.Almond Flour Rhubarb Muffins
Almond Flour Rhubarb Muffin Recipe (gluten free, grain free)
Muffins:
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 kosher or fine sea salt
1 large egg, lightly beaten
1/4 cup packed brown sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/4 teaspoon pure vanilla
1/2 cup chopped fresh rhubarb
Cinnamon-Sugar Topping:
2 teaspoons granulated sugar
1/8 teaspoon ground cinnamon

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, the 1/4 teaspoon cinnamon and salt. Set aside.

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

Divide batter among muffin cups. For the cinnamon-sugar topping, stir together granulated sugar and the 1/8 teaspoon cinnamon; sprinkle over muffin batter in cups.

Bake 20 to 25 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

Tips:
-The gluten free flour mix in this rhubarb muffin recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.
-This small batch recipe makes 6 muffins, but easily doubles.Gluten Free Rhubarb MuffinMore almond flour muffin recipes:
Almond Flour Blueberry Muffin
Almond Flour Banana Muffin from Eating Clean Recipes
Double Chocolate Almond Muffins from Nutritious Eats

Almond Flour Chocolate Banana Cookies Recipe

Chocolate Banana CookiesOddly good. That’s the best way to describe these strange cookies made with just 4 ingredients- banana, coconut oil, almond flour and cocoa powder. They are moist and almost brownie-like, with the flavor of sweet banana and bitter cocoa. This small batch healthy cookie recipe makes just 7 small cookies. I make a batch when I’m craving something sweet, but don’t want dozens of cookies hanging around.Cocoa Banana CookiesI’ll be honest, these cookies are a bit ugly. They are dark and bumpy and irregular. Because of their less than perfect appearance I refer to them as Chocolate Lumps. (Actually, I think of these cookies as Lumpier Chocolate Lumps because they are a lumpier, bumpier version of a banana cookie recipe I posted on my Eating Clean Recipes blog. Check out the original chocolate banana cookies recipe post for lots of baking tips and ramblings.)Vegan Banana Cookies

Almond Flour Chocolate Banana Cookies Recipe (vegan, gluten free, paleo, grain free)
1/3 cup mashed ripe banana (1 small)
1 teaspoon virgin coconut oil
1/3 cup almond flour (almond meal)
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and coconut oil; stir well to mix. Add almond flour and cocoa powder and stir until well combined. The mixture may look dry at first, but the banana releases moisture when stirred and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 mounds. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. The cookies firm up after cooling.

Makes 7 small cookies
Chocolate Banana Cookie More banana cookies recipe ideas:
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Almond Butter Chocolate Banana Cookies from Eating Clean Recipes