Category: Gluten Free Breakfast

Raspberry Oat Muffins

8/10/2012

I LOVE when fresh raspberries are in season! Eating a fresh raspberry takes me back to when I was a kid and would sneak them in the garden. Have you ever tried warm raspberries muffins fresh out of the oven?! Just as amazing. ;)

This recipe works great with frozen raspberries as well!

(Gluten-Free, Can be Dairy-Free)
Adapted by jalene from a recipe by Blendtec

Makes 9 muffins
Ingredients:

1/2 cup milk (or milk substitute to make it dairy free)
1 egg
1/2 cup extra virgin olive oil
1 cup oat flour (or you can make your own by grinding 1 cup of gluten free oats)
1/4 tsp salt
1/2 cup organic evaporated cane sugar
1 tsp baking powder
1/4 tsp xanthan gum or guar gum
1/4 cup fresh raspberries

Directions:

Preheat oven to 350 degrees F.
In a Blendtec or food processor, add all of the ingredients except for the raspberries. Blend on low until combined.
You can fold in raspberries at this point or you can wait and add them later to the batter after it's poured into the tins. (I do this because I like being able to control the amount of raspberries in each muffin.)
Line 9 muffin tins with liners. Divide batter evenly among 9 tins. Should be about 2/3 full.
Bake 20-25 minutes or until a toothpick comes out clean. My muffins didn't brown very much on top but they sure taste yummy!!

1 Comment

Gluten Free Honey Granola

6/1/2012

2 Comments

Now on to this next recipe I only have two words: Yummy and Healthy! This granola can also be really versatile (you'll see what I mean). It has a great clumpy texture like some commercial granolas. It's seriously so easy and cheap to make. In my husband's words, "Hmm...this tastes like candy." (Ha ha. He doesn't eat a lot of sweets.)

Heart Healthy Honey Granola

(Gluten-Free, Dairy-Free)
Adapted by jalene

Ingredients:

2 cups gluten-free raw oats
1/2 cup raw slivered almonds
1/2 cup honey
1/3 cup olive oil
2 tsp flaxseed, 2 tsp sunflower seeds, 2 tsp sesame seeds, 2 Tbsp unsweetened coconut, 4 Tbsp raw cashews = 1/2 cup (or choose your own adventure, see note)

Directions:

Preheat oven to 300 F and line a cookie sheet with parchment paper or non-stick baking mat.
Mix all the ingredients together in a medium size bowl until well coated (mixture will be sticky). Spoon and spread out onto the prepared pan.
Bake for 15 minutes then stir. Bake for additional 15 minutes or until mixture is golden brown. Check often to prevent burning.
After you remove from the oven, allow the granola to cool. This allows it to harden and become clumpy like store-bought granola.

Makes about 3 cups. Tastes great with anyone of my milk alternatives.

Notes from jalene:

The great thing about this recipe is that you can change it up with what you have on hand. Just make sure it adds up to be 1/2 cup. I love sesame seeds, raw cashews, raw sunflower seeds, unsweetened coconut, flaxseed, sunflower seeds, pumpkin seeds, etc. They all taste great with the honey flavor.

2 Comments

Raspberry Oat Muffins

Gluten Free Honey Granola

Heart Healthy Honey Granola

Notes from jalene:

jalene

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Raspberry Oat Muffins

Gluten Free Honey Granola

Heart Healthy Honey Granola

Notes from jalene:

jalene

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