Snapshots of life and crafts on our little homestead

Posts tagged ‘Gluten-free diet’

Sunday in the Kitchen

This coming week is going to be very busy for me, so I thought I would get a head start on baking and meal preparation. Some of the tasty treats we will have this week are:




smokey pumpkin and paste


    • 1 1/2 cups quinoa, rinsed and drained
    • 3 cups water
    • 1 cup steamed broccoli
    • 1 cup steamed cauliflower
    • 1/2 tsp of salt
    • 2 cloves garlic, minced
    • 2 large eggs
    • 1 cup plant milk
    • 1 1/2 cups grated Cheddar cheese, more for sprinkling
    • Gluten-free bread crumbs (optional)
    • Toppings (optional) salsa, hot sauce,  scallions


    1. Add quinoa, garlic and water to medium sized pot. Cook quinoa until all water is absorbed. (About 15 minutes)
    2. Stir grated cheese into quinoa.
    3. Preheat oven to 350 F. Coat 13×9 inch dish( or 8 individual ramekins) with cooking spray.
    4. Whisk together eggs, milk  and salt in large bowl.
    5. Stir steamed vegetables and quinoa into egg and milk mixture.
    6. Transfer to prepared baking dish and if using bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.

Gluten Free, Vegetarian Swedish Meatballs

Next week is going to be so busy for me that I spent the entire day today preparing meals for the next 5 days.  One of the items that I made was a gluten free, vegetarian version of Swedish meatballs with gravy over gluten free pasta for Sunday dinner. They were simple to make (I cheated a bit by using a vegetarian wild mushroom gravy packaged by Imagine for the sauce) and the herb mixture makes them very tasty.

Swedish meatballs


  • 2 cups cooked lentils (green or brown are the best choice since they remain firm after cooking)
  • 2 eggs, beaten
  • 3/4 cup ricotta
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup onion, minced
  • 1 garlic clove, minced
  • 1/2 t. fennel seed
  • 2 T fresh parsley, chopped fine
  • 1 t. dried rosemary, chopped fine
  • 1 t. dried thyme, crushed
  • pinch of ground allspice
  • 2/3 cup gluten-free breadcrumbs
  • salt and pepper
  • olive oil
  • 1 box Imagine vegetarian wild mushroom gravy
  • 1 package gluten free noodles, cooked or 2 cups cooked quinoa


  1. Process the lentils in a food processor until smooth. In a large bowl, mix the lentils with the rest of the ingredients, and let sit for 20 minutes to allow the breadcrumbs to soften.
  2. Preheat the oven to 400 and line a baking sheets with parchment paper.
  3. Check the consistency of your meatball mixture by rolling a 1″ ball between your palms. If it feels wet or falls apart, add more breadcrumbs until it holds together. Roll your meatballs and evenly space them on the baking sheet. They won’t spread in the oven, so you can place them right next to each other. Brush the tops with olive oil.
  4. Bake in the middle of the oven for 15-20 minutes until the tops are golden brown, rotating the sheets and flipping the meatballs halfway through baking so they brown evenly. Remove from the oven and let cool slightly.
  5. While the meatballs are baking, warm the gravy in a medium sized sauce pan. When the gravy is warm add the meatballs and simmer for another minute or two.
  6. Serve over noodles or quinoa.

Carob Dipped Macaroons

Over the past few weeks we have had a number of family and friends staying with us. Needless to say that between socializing and cleaning between visits there has not been time for much else. It was very nice to see so many people and also to spend a bit of time as a tourist showing visitors around, but it is also nice to have our home back. In celebration I made some carob dipped coconut macaroons for a sweet treat tonight. I used a recipe found on The Sweet Life blog as a base for the treat. Click on the blog name for the original recipe or try the one that I have listed below.



  • 3 cups shredded (unsweetened) coconut
  • 1/4 cup maple syrup
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 tbsp of water

Chocolate Glaze

  • 1/2 cup coconut oil, melted
  • 1/2 cup carob powder
  • 1/4 cup maple syrup


  1. Blend 1 1/2 cups of the shredded coconut in a food processor until coconut begins to clump together and form a rough paste (this will take a few moments).
  2. Add remaining coconut, 1/4 cup agave nectar, extracts, salt, and water. Blend until combined.
  3. Using a rounded tablespoon, scoop cookies onto a parchment-lined baking sheet, mounding the top of each macaroon. Place in freezer while making the carob glaze.
  4. Combine all the ingredients for carob glaze, stirring until smooth. Dip the bottom of each chilled macaroons into the carob and place it back onto the parchment paper. Drizzle the top with any remaining glaze. Return to freezer until the carob has set up.
  5. Allow to thaw for 10 minutes before serving. Store in refrigerator for up to 5 days.



Apple Harvest Pie

Our house guests from last week are on their way back to the west coast so we now have a bit of down time before our guest from Alaska arrives this coming Tuesday, so I decided to do a bit of cooking. Fortunately both apples and cranberries are in season, so a couple of things that I made are a harvest apple pie and some non-tomato ketchup (made with apples and cranberries among other ingredients) for the pantry.  The pie recipe is listed below — I didn’t include my pie crust recipe because everyone has their own favorite.

harvest apple pie


  • Pastry dough for a 9-inch single crust pie
  • 1 cup of organic raw sugar
  • 1/2 tsp salt
  • 3 tbsp all-purpose gluten-free flour
  • 1 cup fresh cranberries
  • 1/2 cup raisins
  • Grated rind of 1 lemon
  • 5 large tart apples
  • 2 tbsp butter

Crumb topping

  • 1/2 cup organic brown sugar
  • 1 cup all-purpose gluten-free flour
  • 1/4 pound chilled butter


  1. Preheat oven to 425 degrees
  2. Line a 9 inch pie pan with the dough.
  3. In a large bowl stir the sugar, salt and flour together.
  4. Add the cranberries, raisins, and lemon rind.
  5. Peel, core, and slice the apples and toss them in the sugar mixture.
  6. Pile the filling into the lined pie pan an dot with the butter.
    harvest apple pie
  7. In a small bowl, mix the brown sugar and flour until blended.
  8. Rub the 1/4 pound of butter into the flour mixture with your hands until it resembles course bread crumbs.
  9. Spread the crumb topping evenly over the apple mixture.
  10. Bake the pie in a 425 degree oven for 10 minutes, and then lower the oven to 350 degrees and continue bake for another 30-40 minutes or until the apples are tender.

Yummy Granola Recipes

After a morning of yard work I decided to come in and make a couple of different types of granolas for our breakfasts for the next few weeks. I really wanted something a little different than the crockpot version that I have been mixing up the past few months… so I started searching some of the blogs that I follow to see what they had to offer. Fortunately, I found a gluten-free gingerbread and vegan Nutella recipe on My Whole Food Life blog that could be adapted for our needs. The modified recipes are listed below. I hope you enjoy the two flavor treats as much as we do…

Vegan Nutella and Gingerbread granola

The two varieties of granola are in the square containers along with some of the ingredients. They are very tasty served with plain yogurt.

Vegan Nutella Granola


  • 2 cups raw hazelnuts
  • 3 cups gluten-free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup chia seeds
  • 3 tbsp carob powder
  • 1 tsp vanilla
  • 1/4 cup applesauce
  • 2 tbsp plant-based milk
  • 1/2 cup maple syrup
  • 1/2 tsp salt


  1. Preheat oven to 350.
  2. Take 1 cup of the hazelnuts and grind them in the food processor.
  3. In a large bowl, combine the ground hazelnuts, the other cup o f hazelnuts, oats, hemp seeds, chia seeds, salt and carob a powder.
  4. In a small bowl whisk together the maple syrup, applesauce, milk and vanilla.
  5. Add the wet to dry and mix well.
  6. Spread mixture onto a lined baking sheet and bake for about 17 minutes.
  7. Remove from the oven and turn the granola over and then place the tray back in the oven for another 15-17 minutes.
  8. Place the tray on a rack until completely cooled and then store in an airtight container.

Gingerbread Granola


  • 3 cups gluten free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup sesame seeds
  • 1/3 cup slivered almond
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 3 tbsp applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh ground nutmeg


  1. Preheat oven to 350.
  2. In a large bowl, combine all the dry ingredients.
  3. In a medium bowl, combine wet ingredients.
  4. Add wet to dry and stir making sure all the dry ingredients are evenly coated.
  5. Place onto lined baking sheet and cook in the oven for about 30 minutes, stirring the granola about half way through the cooking time.
  6. Place the tray on a rack until completely cooled and then store in an airtight container.

Gluten-free Kale and Feta Lasagna

We have had a bumper crop of kale this season so I have been looking for all kinds of ways to prepare it so that we don’t get tired of this wonderful vegetable. Kale lasagna sounded like the perfect dish for Sunday dinner since at the beginning of last week I used the last of the pumpkin from last season and some early beets from this season to make our favorite marinara sauce.  You will find that this recipe trims a lot of the fat out of a traditional lasagna, lightens the dish for a summer meal,  and adds a lot of flavor and nutrients.

polenta, kale, feta lasagna


  • 1  cup dry polenta
  • 3 cups lightly salted water
  • 3 1/2 tbsp extra virgin olive oil
  • 1 cup marinara sauce
  • 6 tablespoons nutritional yeast
  • 1 small yellow onion, chopped finely
  • 5 garlic cloves, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 small carrot, diced
  • 6 cups kale, shredded (about 1 bunch)
  • 1/4 cup pitted kalamata olive, chopped finely
  • 1 1/4 cups feta cheese, mashed with fork


  1. First make the polenta  by bringing 3 cups water, small amount of salt and 1 1/2 tablespoons of olive oil  to a boil and gently whisking in polenta, stirring until thick and creamy. This should take about 10 -15 minutes.
  2. Stir 3 tablespoons of nutritional yeast into the polenta.
  3. Prepare a baking dish by lining it with parchment paper, then carefully pour the cooked polenta into the baking dish. Ideally, you would do two smaller ones of the same size but I did one large one that I cut into two pieces later. Try to make sure the polenta is evenly distributed, let cool for a few minutes then move it to the refrigerator for about an hour until completely cooled and firm.
  4. Preheat oven to 375°F.
    kale lasagna filling
  5.  In a large pan, heat 2 tablespoons of olive oil over medium-high flame. Sauté onions and rosemary until the onions begin to brown.
  6. Add garlic and carrots. Sauté until garlic fragrances the oil, about 2 minutes.
  7. Add kale and sauté until tender, then remove pan from heat.
  8. Grease the bottom and sides of a 8×8-inch baking dish. Place half of the cooled polenta sheets into  the bottom of the pan.
  9. Mix 3 tablespoons of nutritional yeast into the marinara sauce.
  10. Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly.
  11. Distribute mashed feta cheese over the marinara sauce. Scatter olives over the feta, then top with an even layer of the kale mixture.
    kale lasagna layers
  12. Place the remaining polenta slice on tops of the mixture.
  13. Spread remaining 1/2 cup of marinara sauce.
  14. Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges.
  15. Allow to sit for 5-10 minutes before slicing and serving with a nice green salad.

polenta lasagna with feta ans kale

Healthy Twist on an Old Favorite

Gluten-Free Rice Crispy Treats

These easy no-bake treats are free of gluten, dairy, corn, and soy. This version is one  of those wonderful comfort foods that with a few changes is now packed protein and fibers, and dramatically reduced in sugar and fat.

rice treats


1 1/4 cups gluten-free organic brown rice syrup
3/4 cup organic almond butter
2 tablespoons organic coconut oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
6 cups gluten-free crispy brown rice cereal (I use Nature’s Path Crispy Rice cereal — it is whole grain, low fat and wheat free)


  1. Line a baking pan with a piece of parchment paper that extends up the long sides. Set aside.
  2. In a saucepan, heat the brown rice syrup over medium heat, and stir until it begins to bubble a bit. Remove from heat and stir in the almond butter, coconut oil, vanilla and almond extract. As you stir the mixture, it should thicken and become glossy and elastic, much like caramel taffy.
  3. Pour the crispy rice cereal into a large heat-safe mixing bowl. Carefully pour in the warm syrup mixture, and using a silicone spatula or wooden spoon, gently stir to coat all the cereal.
  4. Scoop the coated cereal into the lined baking pan and spread evenly, gently smoothing out the top surface. Cover the pan with a sheet of plastic wrap or parchment paper.
  5. Pop the pan into the fridge to chill.
  6. When the bars have firmed to the touch, remove them from the pan, gripping the parchment edges and set them on a cutting board. Use a large sharp knife to score and cut the squares.
  7. Wrap and chill. Store in the fridge.

Source: Glutenfree Goddess

Sunday dinner with friends

Today we will be having dinner with an ex-coworker and her husband. Since it promises to be a lovely day we will be enjoying our meal on the deck (revision: we have had two heavy rainstorms early this morning so the dining room table is also set just in case we will have to move inside this afternoon).

Sunday dinner

The menu for the dinner gathering is:



  • Salmon with Thai Sweet Chili Glaze (recipe below)
  • Summer squash gratin (links offsite)
  • Kale and quinoa salad (recipe below)
  • Garden salad



Salmon with Thai Sweet Chili Glaze

  • 1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
  • 6 tablespoons Thai Sweet Chili Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon peeled and finely grated fresh ginger
  • 1-2 scallions, green parts only, finely sliced

Combine sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.

Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of the marinade over top.  Broil salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Garnish with scallions and serve hot.
Kale and Quinoa Salad

  • 2 1/2 cups cooked quinoa
  • 4 cups kale, cut into small pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large garlic clove, minced
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon ground sea salt
  • 1 cup pecans
  • 1 cup currants
  • 3/4 cup crumbled feta cheese

Put kale in a large mixing bowl.

Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Quinoa and Kale Patties

The kale is maturing in the garden so it is the time of year that we start having kale on the dinner table in one form or another for almost every meal. Tonight we will be having a micro green salad and quinoa and kale patties with roasted pineapple and habanero sauce. I hope you enjoy the dish.



  • 2 1/2 cups cooked quinoa, room temperature
  • 2 whole eggs & 2  egg whites, whisked
  • 1/2 cup Romano cheese, grated
  • 3 spring onions, sliced thin
  • 3 cloves garlic, minced
  • 1 tsp fresh sage, finely chopped
  • 1/2 tsp sea salt
  • 1 cup steamed kale, chopped
  • 1 cup breadcrumbs
  • 1 tbsp olive oil


  1. In a large bowl, mix together cooked quinoa, eggs, Romano cheese, spring onions, garlic, salt, sage,  steamed kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny. Form patties and get your pan ready for cooking.
  2. Heat olive oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

Baking Crackers for a Visitor

Tomorrow one of the faculty form the University that I use to work at is coming over to visit and walk the gardens around the house, so I thought that I would bake some gluten-free crackers to serve with cheese and an apple cake as part of the food offering for his visit. The apple cake recipe was posted this past winter and the cracker recipes are listed below.


Flax and Hemp Seed Crackers


  • ½ cup almond flour
  • ½ cup  ground flax meal
  • 2 tbsp shelled hemp seeds
  • 1 tbsp coconut flour
  • ¼ tsp fine sea salt (plus more to sprinkle on top)
  • 2 Tablespoons melted coconut oil
  • 1 large egg white


  1. Preheat oven to 300° degrees.
  2. Mix almond meal, flax meal, shelled hemp seed, coconut flour and fine sea salt in a large bowl. Pour melted coconut oil and large white egg over the dry ingredients and mix well to combine with a fork until dough comes together in a ball (you may need to use your hands).
  3. Roll the crackers out very thinly between two sheets of parchment paper. Use a sharp knife or pizza cutter to cut into small squares and sprinkle with a pinch of additional sea salt.
  4. Bake for 30 minutes, or until completely dry and crisp.
  5. Cool on cooling rack and store in airtight container for up to 2 weeks.

Rosemary Crackers


  • 1 3/4 cup almond flour
  • 1/2 teaspoon fine sea salt
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp olive oil
  • 1 large egg


  1. Preheat oven to 350° degrees.
  2. Mix flour, sea salt, and rosemary in a medium bowl.
  3. In a small bowl whisk together olive oil and egg.
  4. Stir wet ingredients into flour mixture until thoroughly combined.
  5. Roll the crackers out 1/8 inch thickness between two sheets of parchment paper.
  6. Use a sharp knife or pizza cutter to cut into small squares.
  7. Bake for 12-15 minutes, or until lightly golden.
  8. Cool on baking sheet for 30 minutes, then serve or store in airtight container for up to 2 weeks.

Spinach and Millet Patties

Today was garden weeding and marketing day, so I needed something quick and easy to make for dinner. I ended up making some delicious millet patties with some local feta, fresh spinach and raisins. The cheese gave the dish a bit of saltiness and the raisins countered with pockets of sweet. The entire dish took about 30 minutes to prepare and a serving (2 patties)  contains 8 grams of protein, 3 grams of fiber and 3 grams of  saturated fat and ~250 calories.



  • 2 cups cooked millet
  • 1 medium onion, chopped
  • 3 eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp fresh sage, finely chopped
  • 2 cups finely chopped fresh spinach
  • 1/2 cup gluten-free bread crumbs (I save leftover pieces of gluten-free loaves that baked for other meals, run them through the food processor and freeze the crumbs for meals like this)
  • 1/3 cup feta cheese
  • 1/2 cup golden raisins
  • 2 tbs olive oil


  1. Stir together millet, onion, eggs, garlic and sage in a medium bowl.
  2. Stir in spinach, breadcrumbs, feta, and raisins into millet mixture. Let stand for 5 minutes.
  3. If patty mixture still feels to wet to form loose patties add some more bread crumbs.
  4. Shape into 12 q/2 cup patties.
  5. Heat the olive oil in a large skillet over medium heat. Add 6 patties, cover pan and cook for 5 to 20 minutes, or until the bottom of the patties are browned. Flip and cook 5 minutes more.
  6. Repeat with the remaining patties.
  7. Serve with a fresh vegetable salad.

Carob Brownies


Due to my partners reflux disease I have had to limit the use of many cooking ingredients and  completely eliminate others.  Chocolate is one of the ingredients that had to be eliminated — it also use to be a favorite in this household.  Thank goodness for carob powder — it allows me to occasionally make some sweet treats — like to today to celebrate her return home after a long business trip.

The other nice benefit of carob powder is that it is naturally sweeter than cocoa powder and is a good source of calcium, magnesium, iron, potassium and selenium. It can be found in health food stores, selected grocery stores and purchased online. I used Chatfield’s Carob Powder in this recipe.


brownie ingredients

  • 1/2 cup gluten-free all purpose flour blend
  • 6 tablespoons roasted carob powder
  • 1/4 tsp salt
  • 1 cup cane sugar
  • 1/2 cup coconut oil
  • 2 large eggs
  • 1/4 tsp vanilla powder or  1 tsp pure extract
  • 1/2 cup chopped hazelnuts or pecans (optional)


  1. Grease an 8×8-inch baking pan.
  2. Place flour blend, carob powder and salt in a bowl and whisk to thoroughly combine. Set aside.
  3. In another large mixing bowl, combine coconut oil and sugar. Add eggs and vanilla and beat until fluffy.
    brownie batter
  4. Add dry ingredients and nuts. Beat just until wet and dry ingredients are combined. Scrape brownie mixture into prepared baking pan.
  5. Bake for about 25 minutes at 350 degrees in a metal or ceramic pan, or for about 35 minutes at 325 degrees in a glass pan. When a toothpick inserted into center of baking dish comes out clean brownies are done.
  6. Cool for at least 15 minutes before cutting.
  7. Enjoy.

Rosemary Hummus

With the heat wave that we have had over the past week I have been resurfacing meal items that do not require me to turn on the oven and have limited interaction with the range, both of which heat up the kitchen and since our home has an open floor plan and no air conditioning — the entire first floor. Compounding my little kitchen strike was the need to prepare a meal for a friend and her family this past Sunday (a day in the high 80’s — a bit high for a northern New England state.)

The menu that I settled on was:

  • cheese, olives, unsalted roasted nuts and flat-bread for appetizers
  • wheatberry salad, pasta salad (with quinoa pasta), green salad and hummus with pitas for the dinner offering
  • fresh fruits and fig and date bars for desert

All of the items appeared to be a hit, but the most popular offering appeared to be the rosemary hummus, so I thought I would share the easy to make recipe with you.

rosemary hummus


  • 2 cups cooked garbanzo beans drained (I prefer freshly cooked dried bean, but canned ones will work)
  • 1/4 – 1/2 cup of bean cooking water (reserved)
  • Juice of 1 fresh lemon
  • 6 tsp rosemary infused extra virgin olive oil (see the bottom of this post for how to infuse the oil)
  • 4 cloves of garlic, crushed
  • pinch of salt (if using canned beans omit this item)



hummus mixture

  1. Add cooked garbanzo beans to a food processor together with the lemon, juice, crushed garlic, salt and 4 tablespoons of oil.
  2. Blend until smooth, adding the reserved cooking water, a little at a time until the desired consistency is achieved.
  3. Leave the mixture to stand for an hour or so to let the flavors develop.
  4. Drizzle 2 tablespoons of the oil on top of the hummus just prior to serving.
  5. Serve with pita wedges and fresh vegetables and/or fruit.

Rosemary infused olive oil: 1 cup extra virgin olive oil, 3 tablespoons chopped fresh rosemary, 1 tablespoon chopped garlic. Mix all ingredients into an airtight jar and store in a cool dark place for 2-3 weeks prior to use.

Summertime Granola

Since my family is just about out of granola and the current heatwave in this area and the oven do not mix, I decided to pull out the old crock pot and slow cook a fresh batch.

summer granola


  • 5 cups rolled oats
  • 1 cup sliced almonds
  • 3/4 cup apple juice sweetened cranberries
  • 3/4 cup unsweetened shredded coconut
  • 1/2 dates, chopped
  • 1/2 cup sesame seeds
  • 1/2 cup raw pumpkin seeds
  • 2/3 cup maple syrup (grade B is fine)
  • 1/4 cup coconut oil
  • 1 teaspoon cinnamon


  1. Combine all ingredients in a lightly oiled 4-quart slow cooker and stir to combine.
  2. Cook on high for 1.5 hours, uncovered, stirring occasionally.
  3. Reduce the heat to low and cook, uncovered for another 2 hours, stirring occasionally, until the mixture is crisp and dry.
  4. Spread the granola on a baking sheet to cool completely.
  5. Store in an airtight jar.

Hazelnut Muffins

This weekend is filled with gardening and yard cleanup, so I got a quick start on our two days of outside fun by making gluten-free English muffins for Sunday and hazelnut muffins for today.

gf english muffins

Hot herbal tea and a couple of hazelnut muffins high in nutrients and fiber were a great way to start the day.

hazelnut muffins


  • 1/2 cup brown sugar
  • 3/4 cup teff flour
  • 3/4 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup chopped hazelnuts
  • 1/4 cup raisins
  • 2 eggs or egg substitute (to make it vegan)
  • 1/3 cup olive oil
  • 2/3 cup unsweetened apple juice


  1. Preheat oven to 400 degrees.
  2. Spray a 12 unit muffin pan with oil.
  3. Combine sugar, flours, tapioca starch, baking powder, cinnamon, salt, nuts and raisins.
  4. Mix eggs, oil and apple juice and add to flour mixture, mixing quickly.
  5. Fill prepared muffin 3/4 full.
  6. Bake for 25 minutes.
  7. Serve at room temperature and freeze all leftover muffins to keep them fresh.
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