Gluten Free Blackberry Upside Down Muffins

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Are you a recipe repeater or a one-time recipe maker? 

For the most part, I’m a one-time recipe maker. I get bored pretty easily and the thought of making something over and over, when there are so many other creations to try, just seems kind of dull.  Ironically though, these muffins, along with a couple of others in my collection , have been made more than once; pre-Celiac days.  I just luv ’em.

Today was the day to tackle the recipe and make it gluten free.

Sometimes baking doesn’t go as planned and I am left to improvise.  Today was one of those days.

Instead of the blackberries suspending their way throughout the muffins, they sunk to the bottom.  Oh well.

Upside down muffins were born.

Turning them upside down made them look much prettier and more photogenic(yes, I am giving compliments to my muffins. It gives them self confidence, which in turn makes me want to eat more—probably not a good thing).  🙂

The consistancy still needs some tweaking but they sure tasted good; especially the top 1/3, with all of those fresh berries. MMmmmm.

Blackberry Upside Down Muffins

  • 1/2 cup oat flour( Lara’s Whole Grain Oat Flour)
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/3 canola oil
  • 1 egg
  • 1/3 cup skim milk
  • 1 cup chopped, fresh blackberries

Preheat oven to 375 and line muffin tin with liners

Place oil into 1 cup measuring cup, add the egg and enough milk to fill cup

Combine dry ingredients; mix wet with dry

Fold in blackberries

Fill muffin cup 3/4 full and bake for 20-25 minutes or until done

Source: Erin’s Kitchen

NOTE:  Tomorrow starts a week long vacation to California; visiting family, celebrating a quinceanera, and playing at Lego Land.  See you when I return on August 1st.  Until then, happy blogging and happy eating!

-Erin

 

Gluten Free Chocolate Cupcakes with Strawberry Icing

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Today the kids were bored EARLY; I’m talking 9am early.  My solution to boredom? BAKING. 🙂  A two hour activity for them and a chance to try one of the Betty Crocker Gluten free cake mixes for me.

Without further ado I present….

Cupcakes A La Erin and Cupcakes A La Leah and Alex.

Leah specifically suggested that we make chocolate cupcakes with strawberry icing and strawberries on top.  I’m not sure what happened to the strawberries on top but the kids made up for them with LOTS and LOTS and LOTS of colored sprinkles.  A child’s creativity is priceless.

These cupcakes are AWESOME, AWESOME, AWESOME!!  What makes them more AWESOMer?  There isn’t a list of 1000 unknown ingredients like the “regular” cake mixes.  Simply rice flour, sugar, potato starch, leavening, xanthan gum and salt…to which you add  water, butter and eggs. So not only is the gluten free cake mix easy/convenient it also doesn’t contain any preservatives.  Can I get a whoop, whoop? 

As a parent, all I could think about is kid’s birthday parties and how this mix, alone, could be used to make cupcakes/cake for gluten free children and their friends. You could truly serve this to every kid/adult and no one would even know it is gluten free.  Betty Crocker has completely “normalized” the cake experience for us gluten freeERs.

Chocolate Cupcakes with Strawberry Icing

1 box Betty Crocker’s Gluten Free Chocolate Cake Mix

Icing:

  • 1 stick softened butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh strawberries, quartered and pureed in food processor
  • whole milk as needed

Beat butter until soft and smooth

Add vanilla and sugar

Mix in strawberry puree

Add enough milk until icing is piping/spreading consistancy

Mix all ingredients on high until icing is smooth and light

Decorate as desired; kid style or adult style 🙂

Source: Cake—Betty Crocker, Icing—Erin’s Kitchen

-Erin

Gluten Free Banana Coconut Breakfast Squares

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My mornings are hectic and I’m always looking for “to-go” breakfasts.  Breakfasts that are not only portable but breakfasts that are good for me and the kids.  These little guys fit the bill. They are a cross between banana bread and a bowl of oatmeal.  More of like a bowl of banana oatmeal baked into squares.  Not too sweet and not too heavy on the stomach.   NOTE: While my preference is to eat these for breakfast, I’ve also discovered they satisfy late night dessert cravings.  🙂

Without sounding toooo cliche…they really are a nutritional powerhouse.  Pure comfort as you put aside the trans fat & preservatives of packaged oat bars and nourish your body with whole grain gf oats, ground flax, bananas, milk, applesauce and almond butter.

Eat ’em up folks!

GF Banana Coconut Breakfast Squares

  • 2 cups milk
  • 4 cups gluten free oats
  • 1/4 cup pure maple syrup
  • 1/2 cup agave syrup
  • 3 Tbsp. coconut flakes
  • 1 Tbsp. baking powder
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 large ripe bananas, sliced thin
  • 1/2 cup macadamia nuts, chopped
  • 2 Tbsp. creamy almond butter
  • 3 Tbsp. canola oil
  • 1 cup flaxseed meal
  • 1/2 cup unsweetened applesauce
  • Topping :  coconut flakes, macadamia nuts and a few banana slices

Directions:

-Combine oats, flaxseed, baking powder and cinnamon in large bowl.

-Stir in milk, maple syrup, agave, vanilla, canola oil, applesauce and almond butter.

-Fold in nuts, bananas and coconut flakes.

-Pour mixture into greased 9×11 casserole pan

-Top with coconut flakes, a few banana slices and nuts

-Drizzle with maple syrup(optional)

-Bake @ 350 for 40-50minutes or until the center is firm

Source: Adapted from Healthy.Happy.Life

-Erin

1 year!

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Today marks an important milestone in my life; a milestone that led me to start this blog.  A milestone that leaves me believing that a medical diagnosis doesn’t necessarily mean life is over. 

One year ago today……

On July 16th 2008, I was diagnosed with Celiac Disease

One year has taught me that while some people still don’t get the whole Celiac thing and why/how I eat gluten free,  the word is spreading and society is learning about this disease and how it affects our world.   At least there is progress. 🙂

A year has taught me that there is a gluten free replacement for pretty much every “regular” food. Granted, it might not taste the same but it feels darn good to say “yes, I can still eat pizza, sandwiches and cupcakes”.  I’ve also learned that cooking/baking/eating at home isn’t only safer(in terms of cross contamination and unknown ingredients) it tastes better and it is cheaper.

To highlight…the last 365 days has brought me:

  • lower cholesterol
  • increased iron, B12 and calcium levels
  • no more ice chewing
  • disappearance of Dermatitis Herpetiformas
  • MUCH MORE energy
  • bye bye restless leg syndrome
  • 100% acceptance of my Celiac diagnosis

Life isn’t always fair, but it is still good!

-Erin

Gluten Free Chocolate Strawberry Bars

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Dear readers,

Today is Friday, the work week is ending and the weekend is approaching.

Some people turn to happy hours, I turn to sweets.

Today is about taking a moment to put aside health conscious thoughts to savor a Paula Deen typish dessert.  Yes, that means there is butter and lots of it. LOL.

Today is about enjoying an ooey, gooey, indulgant treat….the melding of chocolate and strawberry.

Don’t feel guilty.  Everyone needs some sweetness in their life. At least I do.

Have a wonderful weekend.

Yours truly,

Erin

Chocolate Strawberry Bars

  • 1/4 cup softened butter(I actually think you could use less but I haven’t experimented)
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup oats
  • 1/4 cup oat flour(my new obsession)
  • sprinkle of salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1/3 cup strawberry preserves
  • 1/3 cup coconut
  • 1/4 cup chopped walnuts

– Preheat oven to 350 and spray an 8×8 pan

-Mix softened butter with brown sugar and cinnamon

-Add oats and oat flour and salt

-Smooth 2/3 of this mixture in pan and bake for 12min

-In microwave, melt chocolate and milk

-Spread chocolate mixture on top of pre-baked crust; Refrigerate for 20min

-Spread preserves over the chocolate

-With your fingers, flatten out the remaining sugar/butter/oat mixture and lay the dsllops on top of the preserves, partially covering the top of the chocolate

-Sprinkle coconut and walnuts on top

-Bake bars for 30min

Source:  Adapted from Gluten Free Cooking for Dummies

 

Gluten Free English Muffins

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Although I know there are probably other GF bagels out there, Glutino bagels still rank #1 with me.  If you don’t remember my Glutino bagel review, check it out here.

After 2 or 3 trips of not finding Glutino bagels at my local Whole Foods, I was going through withdrawal. LOL.  The empty shelf frustration led me to glutenfree.com where not only could I restock my supply of Glutino bagels but I could also try the Glutino English Muffins.

Ordering food online is a new experience for me.  I find myself gasping at the shipping/handling charge and make up for the cost by ordering probably much more than I really need.  Point in case…$50 later, I found myself ordering 2 bags of cinnamon raisin bagels(YUM,YUM), 2 bags of sesame seed bagels(YUM, YUM) and 1 bag of english muffins(not as YUM, YUM).

Unlike the bagels which are really close to the “real” shabang, the english muffins just didn’t do it for me. They weren’t bad just not WOW, BUY AGAIN worthy. I kept on wanting them to taste like my favorite Thomas’ English muffins but it just wasn’t happening.  The nooks and crannies weren’t as pronounced and honestly, it  just tasted like soft, cornmealy bread. Perhaps I didn’t toast it enough?

Don’t get me wrong, I’ll finish the bag but I can’t see myself buying another bunch.

Too bad, so sad 😦

Any gf english muffin tips? stories? advice?

-Erin

It is time to return.

My ‘puter break is over.

Gluten free blogging has returned and I am refreshed.

I may have to reel in some readers again but that is okay, a summer break was good for my soul.

No, I didn’t go snorkling in the Carribean or hiking in the Grand Canyon BUT…

I did spend needed time with family visitors,  enjoyed 4th of July festivities and participated in many swimming/bike rides with the hubby and my kids.  

Blogging is important but not as important as mi familia 🙂

Remember that you are too blessed to be stressed!

-Erin