Rustic Apple & Pear Crisp

This simple rustic apple & pear crisp comes from The Physicians Committee of Responsible Medicine. I subscribe to their emails and receive their recipe of the week and almost daily informative articles. I love what they stand for in the way of health and animals rights. They are against the use of animals in medical and scientific experimentation and have fought hard to eliminate the use of animals in schools, universities and labs across America. They embrace a plant based diet and promote it as the preferred diet to prevent and reverse many health issues. They've made great strides for both humans and animals. By promoting new ways of thinking and changing old outdated systems their work is a most positive breath of fresh air! I thank PCRM for everything they do as their work is extremely important. To find out more about their inspiring work please take a moment to watch this short video (be warned it may bring a few tears): Opening the Doors to Compassion

I'm happy to share one of their recipes here and have a few others in mind from their collection as well. This recipe was actually shared back in September, I bookmarked it and decided to finally give it a try. It was delicious! I've always loved apple crisps, or crumbles as they are referred to in the UK and Australia. They're just one of those simple pleasures that I've never tired of. Something about the soft apples, cinnamon and crispy oatmeal topping that I just love. And with the abundance of apples and pears this time of year it seems the perfect time to enjoy these fall fruits together. This was even a hit with my daughter who said she'd like to have this around the house more often. I changed the recipe slightly, you can find the original here. This would be good with a scoop of vanilla non-dairy ice cream and extra cinnamon on top. I didn't add any here but feel free to add a scoop to your bowl. Alone this crisp is healthy as can be. Not only does it make a great dessert but it can double as a nice breakfast idea as well. I can literally sit and eat this all day long! 

Pick your favorite apples and pears. I love Fuji apples for their sweetness and crispness, and I also added a granny smith for tartness and variation. Pears can be a variety or simply a few of the same. 

Wash, core and dice your apples. I prefer to leave the skin on but feel free to peel your apples. Mix your apples and pears with lemon or lime juice, cornstarch, sugar and cinnamon, mix well. I didn't have any fresh lemons on hand and used a bottled lime juice I had available. If you find yourself in this situation, the lime juice will do just fine. You can also mix this right in your baking dish making for one less dish to wash.

Layer your apples, top with granola mixture and bake...

Once done, let cool and share the love! 

Rustic Apple & Pear Crisp

Ingredients 

• 3 medium apples, cored and chopped (peel if you prefer)
• 3 medium pears, cored and chopped (peel if you prefer)
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch or tapioca starch
• 1 tablespoon coconut or organic pure cane sugar
• 1 heaping teaspoon cinnamon

Topping

• 1 3/4 cup quick or regular oats (I used quick oats)
• 1/4 cup almond meal, optional
• 1 cup finely chopped walnuts
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon mineral salt
• cinnamon, to garnish 

Preheat oven to 350 degrees F.

Wash apples well. Slice, core and dice apples and pears. In a large bowl (or right in your baking dish), combine apples, pears, lemon juice, cornstarch, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish. 

In a medium size bowl, combine oats, almond meal, walnuts, maple syrup, vanilla and salt, mix well. Spread oat mixture evenly over the apples and sprinkle with a little cinnamon. 

Bake for 35 - 40 minutes, or until apples and pears are fork tender. Let cool 5 - 10 minutes before serving. 

Serves 6 generously. 

Notes: 

Make gluten free by using gluten free oats. 

Feel free to use almonds, pecans or other nuts and seeds of choice in place of the walnuts.  

Peel your apples if you prefer. I leave the skin on for the fiber and less work. Plus I love the rustic look and different colors the skin brings to the dish. If serving for everyday I won't bother to peel the apples but if serving for company I may consider peeling them. You may also like to dice your apples a little smaller than shown or cut them into thin to medium slices.

Add fresh cranberries for a splash of color. This is especially nice around the fall & winter holiday's.

Change the recipe to just be an apple crisp if you like, or vice versa. 

From my heart to yours...Enjoy!

This simple rustic apple & pear crisp comes from The Physicians Committee of Responsible Medicine. I subscribe to their emails and receive their recipe of the week and almost daily informative articles. I love what they stand for in the way of health and animals rights. They are against the use of animals in medical and scientific experimentation and have fought hard to eliminate the use of animals in schools, universities and labs across America. They embrace a plant based diet and promote it as the preferred diet to prevent and reverse many health issues. They've made great strides for both humans and animals. By promoting new ways of thinking and changing old outdated systems their work is a most positive breath of fresh air! I thank PCRM for everything they do as their work is extremely important. To find out more about their inspiring work please take a moment to watch this short video (be warned it may bring a few tears): Opening the Doors to Compassion

I'm happy to share one of their recipes here and have a few others in mind from their collection as well. This recipe was actually shared back in September, I bookmarked it and decided to finally give it a try. It was delicious! I've always loved apple crisps, or crumbles as they are referred to in the UK and Australia. They're just one of those simple pleasures that I've never tired of. Something about the soft apples, cinnamon and crispy oatmeal topping that I just love. And with the abundance of apples and pears this time of year it seems the perfect time to enjoy these fall fruits together. This was even a hit with my daughter who said she'd like to have this around the house more often. I changed the recipe slightly, you can find the original here. This would be good with a scoop of vanilla non-dairy ice cream and extra cinnamon on top. I didn't add any here but feel free to add a scoop to your bowl. Alone this crisp is healthy as can be. Not only does it make a great dessert but it can double as a nice breakfast idea as well. I can literally sit and eat this all day long! 

Pick your favorite apples and pears. I love Fuji apples for their sweetness and crispness, and I also added a granny smith for tartness and variation. Pears can be a variety or simply a few of the same. 

Wash, core and dice your apples. I prefer to leave the skin on but feel free to peel your apples. Mix your apples and pears with lemon or lime juice, cornstarch, sugar and cinnamon, mix well. I didn't have any fresh lemons on hand and used a bottled lime juice I had available. If you find yourself in this situation, the lime juice will do just fine. You can also mix this right in your baking dish making for one less dish to wash.

Layer your apples, top with granola mixture and bake...

Once done, let cool and share the love! 

Rustic Apple & Pear Crisp

Ingredients 

• 3 medium apples, cored and chopped (peel if you prefer)
• 3 medium pears, cored and chopped (peel if you prefer)
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch or tapioca starch
• 1 tablespoon coconut or organic pure cane sugar
• 1 heaping teaspoon cinnamon

Topping

• 1 3/4 cup quick or regular oats (I used quick oats)
• 1/4 cup almond meal, optional
• 1 cup finely chopped walnuts
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon mineral salt
• cinnamon, to garnish 

Preheat oven to 350 degrees F.

Wash apples well. Slice, core and dice apples and pears. In a large bowl (or right in your baking dish), combine apples, pears, lemon juice, cornstarch, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish. 

In a medium size bowl, combine oats, almond meal, walnuts, maple syrup, vanilla and salt, mix well. Spread oat mixture evenly over the apples and sprinkle with a little cinnamon. 

Bake for 35 - 40 minutes, or until apples and pears are fork tender. Let cool 5 - 10 minutes before serving. 

Serves 6 generously. 

Notes: 

Make gluten free by using gluten free oats. 

Feel free to use almonds, pecans or other nuts and seeds of choice in place of the walnuts.  

Peel your apples if you prefer. I leave the skin on for the fiber and less work. Plus I love the rustic look and different colors the skin brings to the dish. If serving for everyday I won't bother to peel the apples but if serving for company I may consider peeling them. You may also like to dice your apples a little smaller than shown or cut them into thin to medium slices.

Add fresh cranberries for a splash of color. This is especially nice around the fall & winter holiday's.

Change the recipe to just be an apple crisp if you like, or vice versa. 

From my heart to yours...Enjoy!

reade more... Résuméabuiyad

Gluten-Free Pumpkin Muffins

These pumpkin muffins feature coconut flour and almond flour.

We found our favorite canned organic pumpkin back on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired.

Because it doesn't have to prove itself.

It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow.

It likes vanilla.

And it likes chocolate.

You could say, it's bi-flavorful.

Which as it so happens, is a quality I admire. Even embody and embrace. Because life is brimming with diversity. Life is rich and complicated, sticky and glorious. And for every preference I may think I cherish, there are sure to be a dazzling array of alternative preferences twinkling beyond my peripheral vision like so many bokeh jewels.


Read more + get the recipe >>

These pumpkin muffins feature coconut flour and almond flour.

We found our favorite canned organic pumpkin back on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired.

Because it doesn't have to prove itself.

It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow.

It likes vanilla.

And it likes chocolate.

You could say, it's bi-flavorful.

Which as it so happens, is a quality I admire. Even embody and embrace. Because life is brimming with diversity. Life is rich and complicated, sticky and glorious. And for every preference I may think I cherish, there are sure to be a dazzling array of alternative preferences twinkling beyond my peripheral vision like so many bokeh jewels.


Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Peach Cobbler

Warm from the oven. My gluten-free peach cobbler recipe.

Is Mercury in retrograde? And if so, Darling, do I believe it can wreak havoc with recipes? I started out with a different approach to this peach cobbler recipe, you see. I thought I'd try out the new Betty Crocker Gluten-Free Bisquick mix I bought this week. I imagined a golden topped biscuity crust you could sink your teeth into, a melt-in-your-mouth forkful of shortcake, dripping with warm and sticky-sweet juice.

But what I got was a bone white mound of anemic dough (scarily reminiscent of Play Dough) baked into what can only be described as yesterday's mashed potatoes. It didn't even try to turn golden. And it didn't melt in your mouth like a biscuit. It just sat there on your tongue. Flavorless. Bored. Expecting to be admired without effort. Like those fame junkies who are famous for simply being famous. They haven't actually accomplished anything to garner their celebrity status. They just nurture a deeper narcissistic ambition than your average high school beauty queen. They expect adulation because they exist.

Like an awful lot of the gluten-free foods churned out by corporate entities.

They expect we'll fall to our knees with gratitude just because it sports two little words on its label. As if the virtue of being gluten-free is enough. Enough to get us to shell out almost seven hard earned dollars for two and a half cups of cheap refined starch and the privilege of convenience.

And don't get me wrong. I get the allure. I do.

I mean, you're standing there in the supermarket. It's late. You're hungry. And it's right there in front of you. Right next to the 40 acres of shiny wheat laden stuff you can't have. Ever. And those magic words: Gluten-Free! They sparkle. Someone up there in the land of corporate giants has heard of us! They validate you and your odd little disease.

We exist!

And hence, we may consume.

They are recognizing us now, Sweetpea, because we constitute a billion dollar windfall. The food industry has awakened to the perky reality TV version of celiac disease. And sure, I know. The argument is, It's all good. Any awareness is positive (even though the gluten-free diet may be in danger of losing street cred because of its faddish status with actresses who subscribe to its hyped promise of weight loss).

Can the drive for GF profit lead to better eating, though?

I'm not so sure. If the tepid taste of Betty Crocker's Bisquick is any indication, we have not come a long way, baby. Big companies use the cheapest ingredients they can to conjure stuff for the growing gluten-free demand. That means there's an awful lot of "old school gluten-free" going on (based on Bette Hagman's twenty-year old white rice flour and starch blend, perhaps?). G-free mixes and packaged foods use predominately refined white rice flour and inexpensive starches. A glut of empty calories.

Like @AutumnMakes tweeted yesterday, "...funny how it seems the big corps are years behind the everyday gluten-free bakers..."

Indeed. We humble home cooks have discovered the soft, lovely crumb of sorghum and almond flour. Gluten-free cornmeal and buckwheat. Our baking isn't dull or crumbly, dry, or without pizazz. Our flour choices reflect a preference for taste, texture and higher nutrition. And I think we're smarter than the average consumer.

So for now I'm going to continue to eschew the walk down the center food aisles (as Michael Pollan advises). I'll focus on my own gluten-free flour blends and eating whole foods daily.

And in a pinch, when some wild craving hits and I'm too tired to deal with three separate flour bags, I'll use a GF pancake mix (both small family companies who have been in our celiac corner from the beginning).

And I'll create my own cobbler topping, thank you.



Read more + get the recipe >>

Warm from the oven. My gluten-free peach cobbler recipe.

Is Mercury in retrograde? And if so, Darling, do I believe it can wreak havoc with recipes? I started out with a different approach to this peach cobbler recipe, you see. I thought I'd try out the new Betty Crocker Gluten-Free Bisquick mix I bought this week. I imagined a golden topped biscuity crust you could sink your teeth into, a melt-in-your-mouth forkful of shortcake, dripping with warm and sticky-sweet juice.

But what I got was a bone white mound of anemic dough (scarily reminiscent of Play Dough) baked into what can only be described as yesterday's mashed potatoes. It didn't even try to turn golden. And it didn't melt in your mouth like a biscuit. It just sat there on your tongue. Flavorless. Bored. Expecting to be admired without effort. Like those fame junkies who are famous for simply being famous. They haven't actually accomplished anything to garner their celebrity status. They just nurture a deeper narcissistic ambition than your average high school beauty queen. They expect adulation because they exist.

Like an awful lot of the gluten-free foods churned out by corporate entities.

They expect we'll fall to our knees with gratitude just because it sports two little words on its label. As if the virtue of being gluten-free is enough. Enough to get us to shell out almost seven hard earned dollars for two and a half cups of cheap refined starch and the privilege of convenience.

And don't get me wrong. I get the allure. I do.

I mean, you're standing there in the supermarket. It's late. You're hungry. And it's right there in front of you. Right next to the 40 acres of shiny wheat laden stuff you can't have. Ever. And those magic words: Gluten-Free! They sparkle. Someone up there in the land of corporate giants has heard of us! They validate you and your odd little disease.

We exist!

And hence, we may consume.

They are recognizing us now, Sweetpea, because we constitute a billion dollar windfall. The food industry has awakened to the perky reality TV version of celiac disease. And sure, I know. The argument is, It's all good. Any awareness is positive (even though the gluten-free diet may be in danger of losing street cred because of its faddish status with actresses who subscribe to its hyped promise of weight loss).

Can the drive for GF profit lead to better eating, though?

I'm not so sure. If the tepid taste of Betty Crocker's Bisquick is any indication, we have not come a long way, baby. Big companies use the cheapest ingredients they can to conjure stuff for the growing gluten-free demand. That means there's an awful lot of "old school gluten-free" going on (based on Bette Hagman's twenty-year old white rice flour and starch blend, perhaps?). G-free mixes and packaged foods use predominately refined white rice flour and inexpensive starches. A glut of empty calories.

Like @AutumnMakes tweeted yesterday, "...funny how it seems the big corps are years behind the everyday gluten-free bakers..."

Indeed. We humble home cooks have discovered the soft, lovely crumb of sorghum and almond flour. Gluten-free cornmeal and buckwheat. Our baking isn't dull or crumbly, dry, or without pizazz. Our flour choices reflect a preference for taste, texture and higher nutrition. And I think we're smarter than the average consumer.

So for now I'm going to continue to eschew the walk down the center food aisles (as Michael Pollan advises). I'll focus on my own gluten-free flour blends and eating whole foods daily.

And in a pinch, when some wild craving hits and I'm too tired to deal with three separate flour bags, I'll use a GF pancake mix (both small family companies who have been in our celiac corner from the beginning).

And I'll create my own cobbler topping, thank you.



Read more + get the recipe >>

reade more... Résuméabuiyad

Apple Cinnamon Muffins (Gluten Free)

Hooray for gluten free muffins. And cinnamon. And apples. And every ingredient that goes into to these muffins. They make for yummy tummies! 

I haven't attempted muffins until I ran across this beautiful photography + food blog called The Vanilla Bean. After oohing and ahhing over all the photography as I scrolled through her blog, I was inspired to veganize this recipe, although it didn't need much, and it came out wonderful. So I share with you the first muffin recipe for The Simple Veganista recipe collection. It's a perfect beginning to a series of gluten free muffins to come...my mind is churning as I type. You can find the original recipe at here. Go make yourself some gluten free vegan muffins and come back and take a look at her blog...truly gorgeous! As for me, I'll be dreaming of all the muffin combinations I can come up with and pinching my pennies until I can get my hands on some great photo editing software...can't wait for it all. :)

Let's talk about these muffins now shall we. They have a nice moist center with lots of flavor in each bite. Without being overly sweet they are a great way to start your day, or to snack on any time your feeling hungry. I really had good luck with this recipe and was so happy with the outcome. All her tinkering and snacking has paid off. Best of all, I didn't have to change much making this an easy recipe to veganize. I did add in some oats which you can omit if you like. Like she suggests in her recipe, these muffins can go various ways...you could try pears instead of apples...or you can add in some grated carrots along with the apples too! I love versatility in recipes... it keeps it fresh and usable. I hope you enjoy this as much as I did. It's really a great muffin to have in your vegan/plant based library. 

Cheers to good eats!

Apple Cinnamon Muffins

Ingredients (makes apprx. 9)

• 2 1/4 cups almond flour*
• 1/3 cup old fashioned rolled oats (I used GF), optional
• 2 tablespoons flaxseed meal (ground flaxseeds)
• 1/2 teaspoon mineral salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil
• 1/4 cup unsweetened almond milk, or non-dairy milk of choice
• 1 teaspoon vanilla extract
• 3/4 cup grated apple, cored...with or without the skin (about 2 very small apples)
• 1/2 cup walnuts or pecans, chopped 

garnish

• 2 tablespoons coconut sugar, pure cane sugar or turbinado
• 1/2 teaspoon cinnamon
• tablespoon chopped oats, optional

Preheat oven to 375 degrees.

In a large bowl, combine the almond flour, flaxseed meal, salt, baking powder and cinnamon. Next you want to combine and heat your maple syrup, coconut oil, non-dairy milk and vanilla either on the stove top on low, or in the microwave until the coconut oil is just melted, about 45 seconds (This is to ensure that everything is warm or your coconut oil will harden when coming in contact with chilled ingredients.) Once your wet ingredients are warmed and coconut oil is melted, pour the wet ingredients into the dry and mix until just combined. Stir in the grated apples and nuts of choice. Let the mixture sit for 5 minutes or so to let the flaxseeds and oats thicken a bit.

In the meantime, either line your muffin tins with liners or grease with coconut oil. In a small bowl, combine the sugar and cinnamon, set aside.

Scoop and fill each muffin cup almost to the top. Sprinkle with some cinnamon sugar mixture and add a some chopped oats on top too if you like. Bake for 20 minutes or so, until toothpick comes out clean and muffins are browned on top. Let cool, remove muffins and enjoy.

*You can make your own almond flour at home by grinding your almonds in a food processor. It's very easy, takes about five minutes and will save you 2 to 3 times what you would pay for almond flour in the store. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.

Enjoy these lovely muffins!

Hooray for gluten free muffins. And cinnamon. And apples. And every ingredient that goes into to these muffins. They make for yummy tummies! 

I haven't attempted muffins until I ran across this beautiful photography + food blog called The Vanilla Bean. After oohing and ahhing over all the photography as I scrolled through her blog, I was inspired to veganize this recipe, although it didn't need much, and it came out wonderful. So I share with you the first muffin recipe for The Simple Veganista recipe collection. It's a perfect beginning to a series of gluten free muffins to come...my mind is churning as I type. You can find the original recipe at here. Go make yourself some gluten free vegan muffins and come back and take a look at her blog...truly gorgeous! As for me, I'll be dreaming of all the muffin combinations I can come up with and pinching my pennies until I can get my hands on some great photo editing software...can't wait for it all. :)

Let's talk about these muffins now shall we. They have a nice moist center with lots of flavor in each bite. Without being overly sweet they are a great way to start your day, or to snack on any time your feeling hungry. I really had good luck with this recipe and was so happy with the outcome. All her tinkering and snacking has paid off. Best of all, I didn't have to change much making this an easy recipe to veganize. I did add in some oats which you can omit if you like. Like she suggests in her recipe, these muffins can go various ways...you could try pears instead of apples...or you can add in some grated carrots along with the apples too! I love versatility in recipes... it keeps it fresh and usable. I hope you enjoy this as much as I did. It's really a great muffin to have in your vegan/plant based library. 

Cheers to good eats!

Apple Cinnamon Muffins

Ingredients (makes apprx. 9)

• 2 1/4 cups almond flour*
• 1/3 cup old fashioned rolled oats (I used GF), optional
• 2 tablespoons flaxseed meal (ground flaxseeds)
• 1/2 teaspoon mineral salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil
• 1/4 cup unsweetened almond milk, or non-dairy milk of choice
• 1 teaspoon vanilla extract
• 3/4 cup grated apple, cored...with or without the skin (about 2 very small apples)
• 1/2 cup walnuts or pecans, chopped 

garnish

• 2 tablespoons coconut sugar, pure cane sugar or turbinado
• 1/2 teaspoon cinnamon
• tablespoon chopped oats, optional

Preheat oven to 375 degrees.

In a large bowl, combine the almond flour, flaxseed meal, salt, baking powder and cinnamon. Next you want to combine and heat your maple syrup, coconut oil, non-dairy milk and vanilla either on the stove top on low, or in the microwave until the coconut oil is just melted, about 45 seconds (This is to ensure that everything is warm or your coconut oil will harden when coming in contact with chilled ingredients.) Once your wet ingredients are warmed and coconut oil is melted, pour the wet ingredients into the dry and mix until just combined. Stir in the grated apples and nuts of choice. Let the mixture sit for 5 minutes or so to let the flaxseeds and oats thicken a bit.

In the meantime, either line your muffin tins with liners or grease with coconut oil. In a small bowl, combine the sugar and cinnamon, set aside.

Scoop and fill each muffin cup almost to the top. Sprinkle with some cinnamon sugar mixture and add a some chopped oats on top too if you like. Bake for 20 minutes or so, until toothpick comes out clean and muffins are browned on top. Let cool, remove muffins and enjoy.

*You can make your own almond flour at home by grinding your almonds in a food processor. It's very easy, takes about five minutes and will save you 2 to 3 times what you would pay for almond flour in the store. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.

Enjoy these lovely muffins!

reade more... Résuméabuiyad

Maple Sweetened Almond Zucchini Mini-Muffins

Just sweet enough, gluten-free zucchini mini-muffins with espresso.

Maple Sweetened Almond Zucchini What?

Temptation. A to Z. Almond flour and zucchini mini-muffins sweetened only with pure maple syrup. That's right. No cane sugar. Almond flour and bourbon vanilla bring their subtle, natural sweetness to gluten-free muffin recipes, so why cloak it with a heavy dose of sugar? And adding a lip-smacking kiss of ginger wakes up the zucchini (which tends to fall asleep in baking recipes, due to utter lack of commitment and verve).

I've added quinoa flakes for extra protein, and brown rice flour to round out the whole grains. For those of you watching your pie-roll-enhancing white carbs, there is only a small bit of tapioca starch, four tablespoons to be exact, divided between twenty-four mini-muffins. Tapioca starch gives these whole grain based muffins some welcome lift. Now the only hitch is, don't eat all twenty-four at once, Darling.

Tell yourself you're only going to eat one.

Well, maybe two.

Don't think about three.

Or imagine four.

Because that fourth delectable bite of nary a muffin- really, it's only a tease of a muffin- might stir your desire for a fifth.

And the next thing you know, half the mini-muffin pan is empty.

And you are standing, wide-eyed and innocent, brushing baby sized crumbs off your chin, when your husband swings around the corner into the sunlit kitchen and inhales, declaring, Sweet Tapdancing Shiva, it smells good in here! What did you bake?

And thinking lickity-split fast you tell him, I made a dozen almond flour zucchini mini-muffins.

Want to try one?




Read more + get the recipe >>

Just sweet enough, gluten-free zucchini mini-muffins with espresso.

Maple Sweetened Almond Zucchini What?

Temptation. A to Z. Almond flour and zucchini mini-muffins sweetened only with pure maple syrup. That's right. No cane sugar. Almond flour and bourbon vanilla bring their subtle, natural sweetness to gluten-free muffin recipes, so why cloak it with a heavy dose of sugar? And adding a lip-smacking kiss of ginger wakes up the zucchini (which tends to fall asleep in baking recipes, due to utter lack of commitment and verve).

I've added quinoa flakes for extra protein, and brown rice flour to round out the whole grains. For those of you watching your pie-roll-enhancing white carbs, there is only a small bit of tapioca starch, four tablespoons to be exact, divided between twenty-four mini-muffins. Tapioca starch gives these whole grain based muffins some welcome lift. Now the only hitch is, don't eat all twenty-four at once, Darling.

Tell yourself you're only going to eat one.

Well, maybe two.

Don't think about three.

Or imagine four.

Because that fourth delectable bite of nary a muffin- really, it's only a tease of a muffin- might stir your desire for a fifth.

And the next thing you know, half the mini-muffin pan is empty.

And you are standing, wide-eyed and innocent, brushing baby sized crumbs off your chin, when your husband swings around the corner into the sunlit kitchen and inhales, declaring, Sweet Tapdancing Shiva, it smells good in here! What did you bake?

And thinking lickity-split fast you tell him, I made a dozen almond flour zucchini mini-muffins.

Want to try one?




Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Orange Almond Muffins

A kiss of orange infuses these sunny gluten-free muffins.

Life in short bursts.

Here comes the sun. Baby daylight is yawning herself awake, stretching like a blinking blue-eyed kitten into a brand new year. Little by little we are inching ever so nonchalant toward Groundhog Day, toward snowdrops poking through the crust of winter snow, toward pink horizons and bird calls. But I am not bothering to count the days of winter. And I am not bothering to count calories. I am lingering in my passion for comfort food. For baking. For muffins.

In between bowls of vegan detox soup.

Because I know the deal. I know my body's cycle. I understand that I slow down in winter. I hibernate. I conserve energy. Translation: I put on a few pounds. I have evidence to prove it. But I no longer panic. I have danced around this yearly cycle a time or two. Well. More like fifty-two. Plus five. But who's counting?

Not me.

I dream instead. Of romance. Of ease. Of psychic room to breathe. I imagine an early spring and the scents of almond and orange come to mind- not for any particular reason or culinary logic. It's just whimsy. Or maybe it's because the sweet breezy taste of citrus feels bright and refreshing after all the dense flavors of the season, like pumpkin streusel and cranberry and sweet potato. I ponder iPhone photography apps and process images for Instagram while I stir gluten-free flours into muffin batter (I multitask my yearnings).

Truth is, I follow my cravings. And I honor them. Most of the time. Which sometimes means ignoring them, frankly (cocktail hour can be one long nightmare of an hour, especially in the grip of Midwinter). And sometimes honoring means listening to cravings. Acknowledging them. Validating them. Then grabbing them by the scruff of the neck and plunking them onto the Time Out chair.

And going for a walk- to let them sulk in silence.

But sometimes a craving is as simple and true as a muffin. A gluten-free muffin, thankfully (Goddess knows I lost my taste for wheat years ago). And in the grand scheme of things, a muffin is one craving I can live with.

Today.

And you know me.

I take things one kitten-blinking day at a time.


Read more + get the recipe >>

A kiss of orange infuses these sunny gluten-free muffins.

Life in short bursts.

Here comes the sun. Baby daylight is yawning herself awake, stretching like a blinking blue-eyed kitten into a brand new year. Little by little we are inching ever so nonchalant toward Groundhog Day, toward snowdrops poking through the crust of winter snow, toward pink horizons and bird calls. But I am not bothering to count the days of winter. And I am not bothering to count calories. I am lingering in my passion for comfort food. For baking. For muffins.

In between bowls of vegan detox soup.

Because I know the deal. I know my body's cycle. I understand that I slow down in winter. I hibernate. I conserve energy. Translation: I put on a few pounds. I have evidence to prove it. But I no longer panic. I have danced around this yearly cycle a time or two. Well. More like fifty-two. Plus five. But who's counting?

Not me.

I dream instead. Of romance. Of ease. Of psychic room to breathe. I imagine an early spring and the scents of almond and orange come to mind- not for any particular reason or culinary logic. It's just whimsy. Or maybe it's because the sweet breezy taste of citrus feels bright and refreshing after all the dense flavors of the season, like pumpkin streusel and cranberry and sweet potato. I ponder iPhone photography apps and process images for Instagram while I stir gluten-free flours into muffin batter (I multitask my yearnings).

Truth is, I follow my cravings. And I honor them. Most of the time. Which sometimes means ignoring them, frankly (cocktail hour can be one long nightmare of an hour, especially in the grip of Midwinter). And sometimes honoring means listening to cravings. Acknowledging them. Validating them. Then grabbing them by the scruff of the neck and plunking them onto the Time Out chair.

And going for a walk- to let them sulk in silence.

But sometimes a craving is as simple and true as a muffin. A gluten-free muffin, thankfully (Goddess knows I lost my taste for wheat years ago). And in the grand scheme of things, a muffin is one craving I can live with.

Today.

And you know me.

I take things one kitten-blinking day at a time.


Read more + get the recipe >>

reade more... Résuméabuiyad

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.

Read more + get the recipe >>

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.

Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Banana Almond Bundt® Cake Recipe

Almond flour makes this banana Bundt® cake gluten-free gorgeous.

Baking weather has arrived. Are you feeling the urge? I am. It's Bundt® Cake time. Time for stirring up gluten-free cake batters with soft ripe bananas, pumpkin puree, and applesauce, filling the kitchen with the warm sweet scent of cinnamon. Time to tie on your cute little apron and invoke your inner Domestic Goddess. Because the groovy-spooky Fall Equinox is right around the corner, I am sorry to tell you. Summer fun is fading fast, Sweetpea. Your tan lines are disappearing.

Your UGGs are calling.

So paw through your stash of rocket shaped Popsicle molds, drink umbrellas and pool party napkins. Get ready to retire the flamingo adorned lemonade pitcher (unless you happen to live in Boca Raton). Snake your way into the back dark corner of your kitchen closet. Liberate the Bundt® pan you haven't used since Ground Hog Day.

It's dusty but it cleans up nice.


Read more + get the recipe >>

Almond flour makes this banana Bundt® cake gluten-free gorgeous.

Baking weather has arrived. Are you feeling the urge? I am. It's Bundt® Cake time. Time for stirring up gluten-free cake batters with soft ripe bananas, pumpkin puree, and applesauce, filling the kitchen with the warm sweet scent of cinnamon. Time to tie on your cute little apron and invoke your inner Domestic Goddess. Because the groovy-spooky Fall Equinox is right around the corner, I am sorry to tell you. Summer fun is fading fast, Sweetpea. Your tan lines are disappearing.

Your UGGs are calling.

So paw through your stash of rocket shaped Popsicle molds, drink umbrellas and pool party napkins. Get ready to retire the flamingo adorned lemonade pitcher (unless you happen to live in Boca Raton). Snake your way into the back dark corner of your kitchen closet. Liberate the Bundt® pan you haven't used since Ground Hog Day.

It's dusty but it cleans up nice.


Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Peach Muffins with Almond Flour

Gluten-free peach muffins baked with almond flour.

Today is Labor Day. And here I am working. Editing photographs of peach muffins and writing up a new gluten-free recipe. No rest for the wicked. Or the self-employed. We bloggers toil at our living daily, working through holidays and oftentimes, dinner. We tend and tweak and pretty much live a nerdy geek life. The opposite of glamorous.

Or maybe it's just me.

There are plenty of extroverted bloggers who travel and attend blogging conferences and hob nob. They dine together and smile brilliantly in group pictures, tweeting breathlessly their mutual squee. And I envy them. Sometimes. Just a little.

Read more + get the recipe >>

Gluten-free peach muffins baked with almond flour.

Today is Labor Day. And here I am working. Editing photographs of peach muffins and writing up a new gluten-free recipe. No rest for the wicked. Or the self-employed. We bloggers toil at our living daily, working through holidays and oftentimes, dinner. We tend and tweak and pretty much live a nerdy geek life. The opposite of glamorous.

Or maybe it's just me.

There are plenty of extroverted bloggers who travel and attend blogging conferences and hob nob. They dine together and smile brilliantly in group pictures, tweeting breathlessly their mutual squee. And I envy them. Sometimes. Just a little.

Read more + get the recipe >>

reade more... Résuméabuiyad

Gluten-Free Almond Flour Cookies

Almond flour cookies with the nutty crunch of pecans.

Here I am again. Baking cookies. It's one way I cope with the world. Which, in case you haven't noticed, is totally moon bat crazy. So what do you do? The older I get the more I let go. And it's not just letting go of the obvious stuff, like that box of canceled checks from your first marriage or those hideous platform shoes you bought after seeing Saturday Night Fever. I'm letting go of things I once cherished. Stuff I used to believe. Opinions. The Right Way To Do Something. Why?

Because the older I get the less convinced I am that I know what is best. Sometimes it's hard to tell. I know from experience that the best laid plans can will often fail. And that sheer dumb luck can plop in your lap and splatter you with an unbidden opportunity. I've lived long enough to see the truth in my favorite line from Little Big Man. Sometimes the magic works, sometimes it doesn't. So I don't grasp anything too tightly anymore.

Which brings me to Cheez Doodles and why you need to let go.

Read more + get the recipe >>

Almond flour cookies with the nutty crunch of pecans.

Here I am again. Baking cookies. It's one way I cope with the world. Which, in case you haven't noticed, is totally moon bat crazy. So what do you do? The older I get the more I let go. And it's not just letting go of the obvious stuff, like that box of canceled checks from your first marriage or those hideous platform shoes you bought after seeing Saturday Night Fever. I'm letting go of things I once cherished. Stuff I used to believe. Opinions. The Right Way To Do Something. Why?

Because the older I get the less convinced I am that I know what is best. Sometimes it's hard to tell. I know from experience that the best laid plans can will often fail. And that sheer dumb luck can plop in your lap and splatter you with an unbidden opportunity. I've lived long enough to see the truth in my favorite line from Little Big Man. Sometimes the magic works, sometimes it doesn't. So I don't grasp anything too tightly anymore.

Which brings me to Cheez Doodles and why you need to let go.

Read more + get the recipe >>

reade more... Résuméabuiyad

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?

Don't worry. I'm not gearing up for an anti-meat rant or anything. That would be downright unpatriotic of me. Though, come to think of it, Thomas Edison was pretty patriotic, wasn't he? He invented the light bulb. An American light bulb. And I like what Tom said, "Until we stop harming all other living beings, we are still savages."

A powerful thought.

So hang with me for a minute. I've been thinking about America lately, and her addictions. To oil. Fast food. Meat. I've read Michael Pollan. And found Fast Food Nation informative. I was disturbed by Food Inc. And inspired by Jamie Oliver's Food Revolution. I'm a thinking human.

I like to ponder stuff.

So after living most of my life as a vegetarian (sometimes flexitarian), when I was told, post hip-surgery, to eat animal protein in order to mend my fractured hip, I complied with my surgeon's advice. I went the organic, free-range, wild caught, sustainable route. And my hip healed. And three years later, I walk without a limp.

But here's the thing. My monkey gut hasn't been happy. Some of it's nerves, I know. Triggered by said hip incident and general, all purpose economic worry. Better known as STRESS. The Devil. Pure evil to your happy little cells.

Life'll kill ya. As Warren Zevon said.

So when I recently went for six days nil by mouth to calm my digestion and heal my sad and wounded duodenum, I tried to look on the bright side. Hey. I had an IV- I was detoxing by default- no caffeine, no alcohol, no red meat, no refined flour. No nothing.

Darling, it was like a trip to the spa.

But without a masseuse and Carlos Nakai.

Doctor's orders upon leaving shot a shiver down my spine. Four weeks of non-pointy food. Blandville all the way. No wine. No spices. No coffee. No tea. He paused and looked at me over the rim of his glasses and reiterated, Not even de-caf!

Forever? I asked. He shrugged a Well, yeah, as to a slow witted child. I blinked and nodded my best upbeat gluten-free goddess nod. I went home. And I did it. Banana smoothies and mashed potatoes defined my life. I was the Queen of Puree.

Five weeks later I underwent something I have feared for years. The dreaded endoscopy. I have issues with people stuffing tubes down my throat, okay? Not to mention, cameras. I demanded good drugs. It went off without a hitch. Sitting up in recovery, I yelled out to the anesthesiologist passing by the curtain, I love you!

I get that a lot, she said.

The good news? No villi damage (go gluten-free diet!).

My doc was happy. We even discussed trying an anti-inflammatory diet. It turns out he's gluten-free by choice. And receptive to the idea that our diet can influence our health (what a concept, right?).

Read more + get the recipe >>

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?

Don't worry. I'm not gearing up for an anti-meat rant or anything. That would be downright unpatriotic of me. Though, come to think of it, Thomas Edison was pretty patriotic, wasn't he? He invented the light bulb. An American light bulb. And I like what Tom said, "Until we stop harming all other living beings, we are still savages."

A powerful thought.

So hang with me for a minute. I've been thinking about America lately, and her addictions. To oil. Fast food. Meat. I've read Michael Pollan. And found Fast Food Nation informative. I was disturbed by Food Inc. And inspired by Jamie Oliver's Food Revolution. I'm a thinking human.

I like to ponder stuff.

So after living most of my life as a vegetarian (sometimes flexitarian), when I was told, post hip-surgery, to eat animal protein in order to mend my fractured hip, I complied with my surgeon's advice. I went the organic, free-range, wild caught, sustainable route. And my hip healed. And three years later, I walk without a limp.

But here's the thing. My monkey gut hasn't been happy. Some of it's nerves, I know. Triggered by said hip incident and general, all purpose economic worry. Better known as STRESS. The Devil. Pure evil to your happy little cells.

Life'll kill ya. As Warren Zevon said.

So when I recently went for six days nil by mouth to calm my digestion and heal my sad and wounded duodenum, I tried to look on the bright side. Hey. I had an IV- I was detoxing by default- no caffeine, no alcohol, no red meat, no refined flour. No nothing.

Darling, it was like a trip to the spa.

But without a masseuse and Carlos Nakai.

Doctor's orders upon leaving shot a shiver down my spine. Four weeks of non-pointy food. Blandville all the way. No wine. No spices. No coffee. No tea. He paused and looked at me over the rim of his glasses and reiterated, Not even de-caf!

Forever? I asked. He shrugged a Well, yeah, as to a slow witted child. I blinked and nodded my best upbeat gluten-free goddess nod. I went home. And I did it. Banana smoothies and mashed potatoes defined my life. I was the Queen of Puree.

Five weeks later I underwent something I have feared for years. The dreaded endoscopy. I have issues with people stuffing tubes down my throat, okay? Not to mention, cameras. I demanded good drugs. It went off without a hitch. Sitting up in recovery, I yelled out to the anesthesiologist passing by the curtain, I love you!

I get that a lot, she said.

The good news? No villi damage (go gluten-free diet!).

My doc was happy. We even discussed trying an anti-inflammatory diet. It turns out he's gluten-free by choice. And receptive to the idea that our diet can influence our health (what a concept, right?).

Read more + get the recipe >>

reade more... Résuméabuiyad

Savory Grain-Free Crackers

Gluten-free grain-free crackers.

 

As promised, here is how I made the grain-free gluten-free crackers I took with me to the set of The Canyon. This is a fairly simple recipe with delicious results. A savory garlicky grain-free cracker made with almond meal. Enjoy!

Karina's Savory Grain-Free Cracker Recipe

Originally published May 2007.

These crackers are mighty tasty- especially if you're generous with the seasonings. I used Trader Joe's Roasted Garlic and Organic Italian Herbs to create kick-ass flavor.

Ingredients:

2 cups almond meal

1 teaspoon baking soda

1 teaspoon minced roasted garlic, to taste

Pinch of dried minced onion

2 teaspoons dried Italian Herbs, to taste

Pinch or two of turmeric or paprika for color

1 teaspoon of fine sea salt

1 teaspoon sugar or raw organic agave

1 cup very finely grated aged Parmesan (I used a microplane grater)

2 tablespoons extra virgin olive oil

4 tablespoons spring or filtered water, as needed

1 beaten egg white- or omit for vegan

Instructions:

Preheat the oven to 350ºF. Line a standard baking sheet with parchment paper or a reusable Silpat.

Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it.

Taste test. Adjust seasonings to your taste buds. If it needs it, add a tiny pinch of sugar to offset the salty flavor.

Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. Use oiled palms and fingers to press the dough out evenly and quite thin. If it cracks, simply press back together with moist fingers.

Bake in the center of a hot oven for 15 minutes or until the dough is set and golden.

Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.

The crackers will be extremely tender and breakable while they are warm. Allow them to cool completely before handling.

Store in an air tight container. They are not super crisp, and are quite tender. And best of all- very flavorful.

If you prefer a crisper cracker, bake briefly before serving. Keep an eye on them so that they don't get too browned.

This made roughly 18 crackers.

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 grain-free crackers.

 

As promised, here is how I made the grain-free gluten-free crackers I took with me to the set of The Canyon. This is a fairly simple recipe with delicious results. A savory garlicky grain-free cracker made with almond meal. Enjoy!

Karina's Savory Grain-Free Cracker Recipe

Originally published May 2007.

These crackers are mighty tasty- especially if you're generous with the seasonings. I used Trader Joe's Roasted Garlic and Organic Italian Herbs to create kick-ass flavor.

Ingredients:

2 cups almond meal

1 teaspoon baking soda

1 teaspoon minced roasted garlic, to taste

Pinch of dried minced onion

2 teaspoons dried Italian Herbs, to taste

Pinch or two of turmeric or paprika for color

1 teaspoon of fine sea salt

1 teaspoon sugar or raw organic agave

1 cup very finely grated aged Parmesan (I used a microplane grater)

2 tablespoons extra virgin olive oil

4 tablespoons spring or filtered water, as needed

1 beaten egg white- or omit for vegan

Instructions:

Preheat the oven to 350ºF. Line a standard baking sheet with parchment paper or a reusable Silpat.

Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it.

Taste test. Adjust seasonings to your taste buds. If it needs it, add a tiny pinch of sugar to offset the salty flavor.

Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. Use oiled palms and fingers to press the dough out evenly and quite thin. If it cracks, simply press back together with moist fingers.

Bake in the center of a hot oven for 15 minutes or until the dough is set and golden.

Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.

The crackers will be extremely tender and breakable while they are warm. Allow them to cool completely before handling.

Store in an air tight container. They are not super crisp, and are quite tender. And best of all- very flavorful.

If you prefer a crisper cracker, bake briefly before serving. Keep an eye on them so that they don't get too browned.

This made roughly 18 crackers.

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. 

reade more... Résuméabuiyad