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gluten free paleo English muffins

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This is a breakfast game changer right here, especially if you’re avoiding gluten or are trying to stick to a paleo diet.. Not to mention they’re EASY to make. All you need is a microwave and a toaster! You can make one or a bunch of them. You can change up the seasoning. Brilliant! I’m thinking of making some for my 3 year old when she gets off her oatmeal bender, but I’ll have to pretend it’s “raisin bread” since that’s apparently an acceptable thing to put in her mouth. Most picky eater!

These ones are cinnamon raisins, but you could do an herb mix, or add garlic powder and pop an egg on top.. Add some sugar free bacon, and you have my heart!

Thanks so much to Erin over at Living Lean With Erin for this great recipe. Check out all her super healthy recipes!

gluten free paleo English muffins

1 1/2 Tablespoons Almond Flour
1 Tablespoon Coconut Flour
1 Tablespoon Almond or Coconut Milk
1 Tablespoon Unsweetened Apple Sauce
2 Tablespoons Liquid Egg Whites
1/2 teaspoon Baking Powder
1/2 teaspoon oil or ghee
pinch of salt
pinch of cinnamon
Pinch of stevia
8 raisins, chopped

Stir everything together in a small bowl. Transfer to a ramekin that’s been sprayed with non-stick spray. Microwave for 30 seconds then remove when it’s cool enough to handle. Slice in half and toast. Top with almond butter, have a party, make it with other seasonings, add an egg.. the sky’s the limit!

I hope you make this!

Enjoy!

pumpkin scones

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I’m a really strong believer in moderation, and in not just saying that half the foods I love are completely off-limits.  This gets pretty tough when I crave all the sugary baked goods that I can think of.  Today I finally decided to bake up a batch of the famed Starbucks Pumpkin Scones.  They’re amazing, and I’m hoping I can limit myself a bit.  It wouldn’t be a good idea to eat the whole batch, yahknow?

These are crazy delicious, like my favourite thing ever.. must not eat all.. Strategy? Give them to friends, freeze most for later.. I like to freeze them on a cookie sheet, then either pop them straight into a bag in the freezer, or individually wrap them.  That makes for lots of future pumpkiny deliciousness.

pumkin scones

This recipe is everywhere, but I slightly modified it from Sweet Pea’s Kitchen.
Makes 12 servings

For the Scones:
2 cups flour
1/4 cup and 3 tablespoons granulated sugar (just under 1/2 cup)
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into little cubes
1/2 cup pumpkin puree
3 tablespoons cold milk
1 large egg

For the Powdered Sugar Glaze:
3/4 cup icing sugar
2 Tablespoons milk, or to desired consistency

For the Spiced Glaze:
3/4 cup icing sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat. Cut butter in with a fork, knives, a pastry blender, or whiz in your food processor for a few seconds, until it’s no bigger than small peas.
In a separate bowl, whisk together the pumpkin, milk, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. cut into 3 equal squares, then cut each square in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush  or a spoon to spread plain glaze over the top of each scone.
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Try to eat just one and freeze the rest!

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spiced peach quinoa muffins

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Mad carb cravings, that’s me!  I’ve been dreaming up ways where it’s ok to eat an entire pan of brownies, or 2 dozen cupcakes, with extra icing, of course.. Um no, that probably wouldn’t be the best idea, plus I needed a healthy(ish) snack for my daughter to take to preschool next week. 

I searched a bit and found various quinoa recipes.  So these guys still have brown sugar (yes, that’s processed), and white flour in them, so they aren’t exactly Clean Eating approved, but they’re tasty, and they’re definitely healthier than your average cakey muffin. Bonus, they’re one of very very few healthier muffins that my little one will actually eat!  I cut them in half and froze them for many future snack times (after I ate half of them myself, fresh and warm and peachy, of course).

For the quinoa… I like to make a big batch, then use some for breakfast quinoa bowls, and save some for these muffins. They’re great with other fruit too, like apples, strawberries, or plums.

spiced peach quinoa muffins

recipe adapted from Egg & Dart
makes 12 muffins

1 1/2 cups peaches, pits removed, and diced (plus extra slices for topping)
6 tablespoons softened butter, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmet
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
1 cup cooked and cooled quinoa
1/4 cup milk
1 1/4 cups flour

Preheat oven to 375F. Heat 2 tablespoons (1oz) of the butter over medium low heat in a sauce pan.  Add the spices, stir, then stir in the peaches. Coat them with your spice concoction, then remove from heat to cool.

In a mixing bowl, beat butter and brown sugar until light and creamy. Add the egg and beat until fluffy. Beat in vanilla, salt, and baking powder until combined.

Gently fold in the peaches and quinoa into the butter mixture. Add half the flour and fold until just combined, then half the milk and fold again. Repeat. Don’t over-mix. You might still see some flour streaks.

Grease a muffin tin and scoop batter evenly into muffin cups (mostly full).  Top with peach slices if desired, then bake until golden and a toothpick comes out clean (about 20 minutes).

Let cool 5 minutes in the tin, then remove to finish cooling on a cooling rack.

easy and flexible no-knead bread

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I want to stuff my face with all the toasts made from this bread! Seriously. Stuff. I’ve always loved homemade bread but don’t want to have anything to do with kneading it, or multiple risings/proofing, all that jazz. No thank you! Enter this crazy flexible no-knead bread recipe. You just stir it up and leave it for anywhere between 12 and 24 hours, then bake. It works around YOUR schedule. LOVE.

I made this one with some whole wheat flour and some 10 grain cereal because hey, why not make it healthier than plain ol’ white, right? This recipe has been slathered all over the internet in various forms, but I like this version the best for its flexibility, and not having to cover with flour or re-rise or any of that jazz.

no-knead bread

2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup 10 grain cereal mix or bread mix
1/4 teaspoon dry active yeast
1 1/4 teaspoons salt
1 1/2 cup water

In a large bowl, whisk together everything except the water, then stir the water in until it all comes together nicely. This may take a few minutes of stirring.

Cover the bowl with plastic wrap of a plate and just leave it for anywhere between 12-24 hours in a warm place.

When you’re ready to bake, place a cast iron pot into your oven, then preheat the oven to 500F. Leave the pot in there for 30 minutes, even though the oven will be at temperature before then. You want the pot to get nice and hot too!

Carefully remove the pot and use a bowl scraper to scrape the dough out and into the pot. You won’t be able to move it around once it’s in, but don’t worry if it’s not centered or looks a bit funny. Pop the lid on and bake for 20 minutes.

Remove the lid and bake uncovered for another 2-3 minutes to brown a bit more.

Remove from oven and cool. If loaf is stuck to the bottom of your pot, let it cool a bit longer until you can remove it, then cool the rest of the way on a cooling rack.

Enjoy with fresh made jam.. yummy!

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