Lemon Poppyseed Muffins

Looking for something light for a summer brunch I was hosting, I decided to try Elana's Lemon Poppyseed Muffins with a few minor modifications. Like everything else of hers I have tried, they are DELICIOUS!* 1/4 cup coconut flour
* 1/4 tsp baking soda
* 3 eggs
* 3 T brown sugar (packed)
* 1/4 cup grapeseed oil
* 1 T lemon zest (about 2 lemons)
* 1 T poppy seed

In a medium bowl mix coconut flour and baking soda. In a separate bowl, mix together eggs, sugar, oil, and lemon zest. Combine dry mix into wet mixture and then fold in poppyseeds.
Place mix into greased mini muffin cups (about 1 T each) and bake at 350 for 8-10 mins.

Makes about 12 muffins

**My muffins came out a touch dry, so I mixed together the juice of half a lemon with a couple of Tbsp of powdered sugar. Poke the muffins with toothpicks and pour glaze on top. Adds moisture and a little extra tart flavor. DELICIOUS!
You may also enjoy the following made with coconut flour :
Bluberry Muffins
Vanilla Bean Cake

Gluten Free Brunch

To celebrate the completion of our kitchen remodel, Joel wanted to have some friends over for a Sunday brunch. The weather was perfect, the food delicious, and the company wonderful.
BEFORE















AFTER

The menu (recipes to follow shortly)
* Pumpkin, Chocolate Chip Scones
* Lemon Poppyseed Muffins
* Sour Cream Blueberry Muffins
* Cheese Tray (aged Gouda, Brie, and some Welsh mustard cheese) served with grapes, apple slices, and nut thins
* Sundried Tomato, Spinach, and Feta Quiche
* Mixed greens salad (greens, candied pecans, cranberries, feta, apple slices, balsamic dressing)
* Fruit tray (pineapple, cantaloupe, strawberries, kiwi)
* Mimosas
* Coffee

Fruit Salad

Instead of trying to replicate a safe version of all the things that make us sick, sometimes the best thing about eating gluten free is remembering to enjoy the things in life that are naturally gluten free.

* 1 mango, diced
* 1 kiwi, sliced
* a few raspberries
* a handful of blueberries

Mix together and enjoy, plain or with a side of yogurt.

Anniversary Feast

Last night we celebrated 3 wonderful years and decided, as usual, to keep it simple and enjoy our cozy home and a home cooked meal. I decided to try all new things and it was a delicious success. * Avocado, tomato, mozzarella, basil salad (made just like it sounds-chop up the ingredients, drizzle with olive oil and balsamic vinegar and a pinch of salt and pepper and TADA! Simple and delicious)
* Crab cakes (not very vegetarian of this blog, but thats what my husband wanted)
* Roasted Veggies
* Onion Rings (Check out the recipe and picture at Simply Gluten Free, her picture does the onion rings much more justice-yummy)
* Chocolate Mousse with raspberries















Roasted Veggies
* 1 lb asparagus, trim ends
* 1 large carrot, cut into matchsticks, about the size of asparagus
* 1 zucchini, cut into matchsticks, about the size of asparagus
* 1 red bell pepper, cut into matchsticks, about the size of asparagus
* 1/4 of an onion, sliced thin
* Olive oil and balsamic vinegar

Toss all ingredients on a baking sheet and drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and ground pepper. Bake at 425 for about 25 minutes.

Blueberry Crumb Cake

This cake is full of sugar, dairy, and is so unbelievable DELICIOUS! There is little that is healthy about this breakfast treat, but I turn a blind eye and happily devour piece after piece. My parents own a blueberry farm and after years of hard work my dad said no to picking this year, all he wanted was a piece of blueberry crumb cake. So, this ones for you dad...

Cake
2 3/4 cup Pamela's baking mix
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
3/4 cup butter, softened
1 cup sugar
3 eggs
1 pint sour cream
2 tsp vanilla extract
2 cups blueberries

Crumb topping
1/2 cup brown sugar
1/2 cup chopped pecans
2 Tbsp Pamela's baking mix
2 Tbsp butter, cold

Cream butter and sugar with a mixer until well blended. Add in the eggs, one at a time. Add the baking mix, baking powder, and baking soda together in a bowl. Once mixed, alternate flour mix and sour cream/vanilla mix into the butter/sugar mixture. Fold in blueberries.
In a seperate bowl, combine crumb topping ingredients, being sure to cut in butter to create a crumbley mix. Then pour half of the cake mixture into a greased bundt cake pan. Top with half of the crumb toppings. Pour remaining cake batter into the pan and top with remaining crumb toppings. The crumble with create a delicious brown sugar crust.
Bake at 350 for 60-65 minutes. Cool for 10 minutes.

I fed this to my family of gluten lovers and no one noticed that it was gluten free.

Vegetable Biryani

1 pack Parampara Biryani mix (2.8oz)
1 jalapeno, diced (no seeds or stem)- optional if you desire heat
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 1/2 cup basmati rice
3 cups water or vegetable broth

Saute jalapeno, onion, and bell pepper in olive oil until soft. Add in garlic and mix for 1 minute. Pour in 3 cups of water and bring to a boil. Pour in rice and Briyani seasoning mix and stir for 1 minute. Turn heat down to simmer and cook 18-22 until rice is done. Fluff and serve with a side of stemed/sauteed veggies.

Vanilla Cake with Chocolate Icing and Raspberry Jam

Kelly, of the Spunky Coconut, caught my eye with this delicious and unusual cake. As unusual the ingredients, I've been on a coconut fix lately, so I figured I'd give it a try. Plus, I had everything I needed in my pantry, with a few modifications, so I had no excuse not to eat cake. My little sister was scared of the addition of beans and sniffed the cake from start to finish complaining of its "bean smell". However, when the cake was frosted and ready to go, she couldn't keep her hands off the cake platter. This cake was light and moist, with a mild coconut flavor.Vanilla Cake
1 can cannellini beans, drained

6 eggs

4 packets truvia

1/3 cup honey
2 tsp vanilla extract

Put all ingredients in a food processor and puree well.

Then mix the following ingredients into the wet mix and puree:

1/3 cup coconut flour, sifted

1.5 tsp baking soda

1.5 tsp baking powder

Pour into a 8.5" springform pan, lined with parchment paper on the bottom, and greased all around.

Bake at 325 degrees for about 30 minutes.
Allow cake to cool.
Optional: Cut cake in half and spread the bottom layer with raspberry jam. Place 2nd layer on top and frost the cake.

Icing
3/4-1 cup dark chocolate chips
3/4 cup lite coconut milk
Melt chocolate and milk over a double boiler, or heat in the microwave, mixing until melted. Put in the fridge until frosting consistency and frost the cake.