Gluten-Free Golden Milk Muffins

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Turmeric is kind of like the matcha I talked about two week (click the word matcha for a link of some cookies I made). I researched turmeric about 10 years ago when I was a research queen. When I find out something is amazingly awesome,  I try to include it. Note: when you put it in bone broth it may turn florescent yellow (turmeric is a lovely mustardy yellow color spice).

Fast forward to the present day, when golden milk lattes are kind of popular. You can even get them pre-mixed at health stores. Of course they are expensive and you are better off making them at home. And the time it takes to make them is minimal.

Earlier this year I found a recipe I really liked. You mixed almond milk and maple together, which you place in a glass with ice. Separately you mixed coconut milk, maple, and the spices. Then you pour it over the iced almond milk. It made a beautiful, ombre-like drink. And it tasted good. My husband didn’t like it. Why is it yellow? This is kind of typical in our house. He can’t stand the smell of kombucha when I drink it. Therefore, when I made these muffins, I told them they had turmeric in them until after he had already eaten them.

Originally I was planning on making a loaf, but I wasn’t really sold on any of the flavor combos. Then one morning at the market, I realized I wanted a golden milk inspired muffin. I found a donut muffin recipe that I wanted to transform into gluten-free, the glaze looked nice. I had some dates in my fridge waiting to be used. And a handful of leftover pecans. In my mind all these things go. All these things would enhance the flavor.

They were delicious! I was supposed to double dip the glaze, but I only had enough for one dip. Plus I think the one was sufficient enough. They smelled absolutely phenomenal. And they tasted like a yummy spice cake. So good. I had to put them in my freezer and offer them to someone else, so I wouldn’t want to eat them breakfast all day. Or a lunch side. Or a dinner side. They were Zach-approved (the husband who did not like my golden milk drinks). And mom approved (I also waited to tell her it had turmeric until afterwards, I couldn’t get her to try the drink either).

You could omit the dates. Or exchange them for raisins. Or use another nut in place of the pecans. Or just make them as they are, since they are so good. And try the drink as well.

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Gluten-Free Birthday Cake Scones

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I love food that is colorful and fun. Like this photo above makes my heart so happy.

When I first started baking and making gluten-free goodies is was very monochromatic. Aesthically I truthfully kind of hated it. I was using almond meal, which made it all very dark in color and kind of gritty looking. I felt the same with coconut sugar, I loved the flavor but it really is great for replacing brown sugar, not regular sugar. It is just too dark and I don’t get the bakes I want. I want the things I make to look like their traditional counter parts. That is why I have fallen in love with maple sugar as well, it is lighter in color and it has AMAZING flavor. So the things I’ve been baking truly look like conventional baked goods. Truthfully I typically don’t tell people until later that things are gluten-free until after they eat them because they’ll go in presuming it tastes differently. So if it doesn’t look different, I’m not telling.

Recently I have been playing with some  all-natural sprinkles. They are so fun. So colorful.

And I personally really liked the flavor of these scones. And they are cute.

Gluten-Free Birthday Cake Scones

  • 3 cups almond flour
  • 2 tbsp coconut flour
  • 1/4 cup maple sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, cold & cubed (You can try cold spectrum as well to make it dairy-free but I personally have not tried it)
  • 1 cup coconut milk
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup sprinkles (plus more to garnish)

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Gluten-Free Waffle Bites

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For Christmas I got a baby waffle maker from my grandma Paulin. It is completely adorable. My nephews have really grown fawn of my mother’s and making up an assortment of candy-inspired waffles.

I was inspired by something I saw for some bite-sized waffles. Put them in a little wax paper bag. Eat them on the go.

I really enjoy small, miniature popable food. I don’t know I just find it fun.

Zach, however, popped these ones before me. His verdict? Good.

Also props to my friend Chelsey for the cool wares, she’s amazing and knows what up.

And that’s all I got to say about this, nice and simple and short for my last post of the week.

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Gluten-Free Banana Fosters Scones

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Bananas are hit and miss with me, I will confess. My husband loves them pretty much anytime, but I am particular about my combos. For instance, I’ve made some banana almond butter cookies lately, they’re good, but not my thing. I like bananas and I like peanut (almond) butter, just not together. I do really enjoy caramel together. Maybe because I love caramel at all times. I guess I just realized I would probably take caramel over chocolate. I made some banana fosters danishes and saw a recipe on pinterest for some scones and had to tweak them to fit the gluten-free mold.

Sometimes I like to try out other bakeries to see what’s out. To get inspired. Granted I did make these scones before then, but I got a Banana Fosters Cupcake for Zach from the Flying Cupcake in Indianapolis. It just solidified the fact that I do indeed enjoy some bananas/caramel combination.

And I will not lie scones have been hard for me in the part. I generally try to make them dairy-free as well with coconut oil, but I do sometimes use butter, so I made these more traditional and they held up a lot better. Sometimes I can produce some really beautiful/delicious things, but there are a good a lot of things that give me challenges. Some have taken years to find something workable-like pie crust. And bread. Don’t get me started on bread-it is by far my biggest gluten-free baking challenge. I have worked as a conventional baker. I can make many good things, including traditional bread. But gluten-free? That is another story. There is no elasticity or stretch in the same way. I’ve been watching the British Baking Show. It really made me want to try some babka and braided breads. I did make a nice pumpkin swirl one. However, the dough was not easy to work with or to shape properly. It tasted FANTASTIC, however. Gluten-free baking (especially because I only use tapioca, coconut and almond flour-occasionally arrowroot and every once in a while cassava when I order it), it a lot of trial-and-error. It takes a lot of preservation. You can’t be apt to giving up because sometimes it has taken me 5+ times on a recipe to get one that I’m fully satisfied with the texture and flavor.

These, these I like.

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Gluten-Free Granola Yogurt Tarts

IMAG3899I have been waiting to make these!

Actually that is not completely 100. I have been waiting to make these to post! I made some last summer, with goat cheese fillings, but I never posted it.

I had some leftover granola bars from the market, so I thought…….hmm…..I could spare some of these to finally make some tarts. Because pies and tarts are kind of my things.

This is something that gets me excited, not just because it is beautiful and aesthetically pleasing, but it’s easy to make and customize.

I’ve got 6 mini tart pans, so I can make up a couple and freeze them until I am ready.

From there I have loads of options. Here I have used yogurt. Many can be anti-dairy, but I have been reading Chris Kressner and I’ve done a lot of research through the Weston A. Price organization, so I think if you can tolerate it, moderation isn’t bad. Plus fermented foods are great for your gut. Look at the source. I also like kefir, but if I was using kefir, I’d probably add some honey, it can have a strong flavor. Plus the last time I got some, I grabbed goat kefir and it for sure had a strong flavor and smell. So dress it up.

You could also use goat cheese. Use a dairy-free yogurt if it’s a concern.

Maybe blend the fruits into the yogurt to add some color, rather than just layering them on the top, as I have. I like textures, so I wanted the fruits cut rather than pureed to add some depth in texture. Besides eating and chewing makes the body do more work than simply swallowing food, and I think it’s more filling.

You can also customize this easily, by the fruits. Use the ones that you like. Make a tropical one with mango, pineapple, kiwi, and coconut flakes maybe. Or a caramel apple. Or a blackberry peach. Or a mixed berry. Last fall, I made a pumpkin one. Maybe you want to mix a tablespoon of almond butter in yours and layer banana slices on top, with some shaved dark chocolate.

Play around with options. Or keep it simple. I am just giving you a base.

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Gluten-Free Apple French Toast

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When life gives  you a mini baguette loaf, you make French toast.

I had two farmer’s markets over the weekend, and I was most happy with my new recipe for French bread. Bread has always been my Achilles heel in gluten-free baking. If you’ve tried, I feel most will feel me on this. It has a tendency to be dense. Small. It doesn’t hold well sometimes. It can just get heavy. My favorite bread recipe ever is: 2 cups almond or cashew butter, 5 eggs, 1 tbsp apple cider vinegar, 1 tsp baking soda, and 1/2 tsp sea salt. It gets a nice rise, so I don’t end up with a punny bread that is a struggle to make a sandwich out of. I would love to make this bread for the market, but it isn’t very cost effective, I’d probably have to charge over $15 for a loaf of bread, because the cost of almond butter just seems to go up.

This French bread, though, I used yeast in. It smells and tastes like bread. It is lighter and less dense. It has a great flavor. I am chalking it up as a major win! I plan on selling this at stores and markets, though, so I will not be sharing it’s recipe (I’ll like to one that is really good though), but I will let you know how to make some delicious French toast with it.

My initial plan was to just plain old French toast. But then I saw this apple chilling on top of the fridge. Hmm…..I love baked apples, especially in the morning. It was a done deal that I was going to make cinnamony French toast + apples. WOW! So good.

You can top your’s however you want, though. Jam. Butter or ghee. Maple. Plain. Blueberries. Strawberries and goat cheese. Lemon Curd. Options, you have lots of options, s’mores. Pumpkin in the fall. Get creative.

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Gluten-Free Blueberry Lemon Dutch Baby

IMAG2919.jpgYesterday I went a tiny bit crazy with lemon. I made lavender lemon meringue tarts and lemon bars and this beautiful little dutch baby with lemon curd and blueberries. A delectable little treat perfect for a Saturday breakfast or brunch in bed scenario. I will note this is the romantic in me. I can’t think of when I ever actually ate breakfast in bed or really brunched or just had a day in bed. Doesn’t mean I am opposed to it. Just need to make it a priority. Note to self. Do this…..soon. Set a day and get it down.

Regardless of when or how you eat it. Whether it’s in a bliss-filled, bed-staying-in day. Or just a regular weekday after some kettlebells. Or just because you want a little tart in your life and lemons are calling your name. It is good. Anytime. Any place.

I will be working on more savory options in the future as well. Prosciutto and goat cheese? Maybe. But if you do not dig lemon or blueberries, there are all kinds of alternatives to topping you can use. Bananas Foster. Bacon and eggs. Caramel Apple. Cherry Almond. Strawberry Banana. Or just eat the pancake. Play around with it. Continue reading “Gluten-Free Blueberry Lemon Dutch Baby”