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These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

Allergy Friendly Blueberry Muffins

Easy to make and fun to eat, these allergy friendly blueberry muffins are naturally free of gluten, dairy, eggs, nuts, corn, coconut, rice and soy. Breakfast just got a whole lot tastier.These allergy friendly blueberry muffins are free gluten, dairy, eggs, nuts, corn, soy, rice and coconut. They are safe for just about anyone! But that doesn't mean they are lacking in flavor. Most, slightly sweet and so delicious! They make the perfect breakfast or snack.

When my son got his most recent allergy diagnosis I had to do more baking experimentation. I am very experienced with gluten free, dairy free and nut free. But adding eggs to the list too made it a bit harder. I started my experimenting with muffins.

Everyone Loves Muffins

He has always loved muffins. When he was two he’d get out of bed, hurry downstairs and declare he needed a muffin instantly. There was (and still is) no waiting for breakfast (he’s just like his mama). And muffins top his list for breakfast fare.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

I went through a few batches that were either crumbly or too dense. But I finally perfected a truly allergy friendly muffin.

You can add whatever you like to it. My son’s favorite variety is blueberry. Me? I like chocolate chips (this is the brand we love). That’s about as close as I get to dessert these days.

Easy To Make, Fun To Share

These muffins are super easy to make. Just mix all of the ingredients in one bowl, pour into muffin tins and bake.

Every time I make muffins my son devours them and tells me I NEED to post the recipe. So today I’m finally sharing it.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

There are no eggs, dairy, coconut, nuts, corn, rice, gluten or soy in these allergy friendly blueberry muffins. They are also pretty low in sweetener.

I use a combination of grass-fed gelatin (I use this brand, this brand or this brand), olive oil and honey for an egg replacement. It works perfectly!

Let The Kids Help

If you’re looking for a way to get your kids in the kitchen to practice their cooking skills, allergy friendly blueberry muffins are perfect. They can perfect their measuring and pouring skills. And of course sample the batter to make sure it’s ok.

I like to make a big batch and stock the freezer. Though with  my son’s appetite very few actually make it there. I love having an easy breakfast or perfect pairing with a bowl of nourishing soup ready whenever I need it.

Are you in need of a truly allergy friendly muffin?

This is it! Choose your favorite additions and whip up a special breakfast treat.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

Allergy Friendly Blueberry Muffins
Yields 12
Moist, slightly sweetened blueberry muffins free of gluten, dairy, eggs, corn, soy, rice and coconut.
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Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 3/4 cups water
  4. 3 Tbsp. cane sugar
  5. 1 1/2 tsp. baking soda
  6. 1/2 tsp. unrefined sea salt
  7. 1/4 cup honey
  8. 6 Tbsp. olive oil
  9. 1/4 cup cold water
  10. 3 tsp. grass-fed gelatin
  11. 1/4 cup hot water
  12. 1/2 cup blueberries (or any other fresh fruit, dried fruit or chocolate chips)
Instructions
  1. Heat the oven to 350*F. Line muffin pan with muffin cups (paper or silicone).
  2. In a large bowl combine the sorghum, tapioca and water. Mix well, removing any lumps.
  3. Combine the 1/4 cup cold water and gelatin. Set aside.
  4. Add the sugar, baking soda, salt, honey and olive oil to the flour mixture. Mix well.
  5. Add the 1/4 cup hot water to the gelatin mixture and stir to dissolve.
  6. Pour the gelatin water into the muffin batter. Mix by hand or with a hand mixer until well mixed.
  7. Stir in fruit.
  8. Fill muffin cups 3/4 full.
  9. Bake for 30 - 40 minutes (30 minutes for mini muffins, 40 minutes for full size muffins).
Notes
  1. To make pumpkin muffins reduce the 3/4 cups of water to 1/2 cup of water and add 1/2 cup of pumpkin to the batter.
  2. One recipe makes about 12 full size muffins or 24 mini muffins.
  3. Add 3 Tbsp. maple syrup and omit the blueberries to make vanilla cupcakes.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Rainbow Egg Muffins | Just Take A Bite

Rainbow Egg Muffins

Winter is almost over! Get ready to think spring with these rainbow egg muffins. Lots of color, flavor and nutrition packed into the perfect little bite.

Rainbow Egg Muffins | Just Take A Bite

Spring is coming. I can almost taste it. After the snow and cold I am more than ready to think about new life and color returning.

And after all of the illness we’ve had I am looking forward to spending a lot of time outside in the fresh air. The end to illness can start any time now. Any time.

If you look out your window and still see everything covered in white you can at least bring spring back to your breakfast with these colorful rainbow egg muffins.

Start the day with a healthy dose of protein, vitamins and vegetables all in one. Add a slice of toast with homemade grape jelly or peach jam to make it a complete meal.

 

Rainbow Egg Muffins | Just Take A Bite

Rainbow egg muffins are even great for toddlers. Cut one into bite size pieces so your toddler can practice picking up food and self feeding.

What a fun Easter breakfast for the whole family!

How do they taste?

Will kids really eat them? I let my four year old be my taste tester. I put one on his plate and stepped back into the kitchen to grab something. When I got back his muffin was already half gone. The other half went down about ten seconds later.

Want the recipe? Head over to Super Healthy Kids! I’ve got this simple recipe for rainbow egg muffins plus some tips on how to cut your prep time in half.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Gluten Free Pumpkin Flax Granola Muffins

Can’t decide what to have for breakfast? Get your cereal and bread all in one with gluten free pumpkin flax granola muffins. They are the perfect way to start your day this fall.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

I am working with Stonyfield and Nature’s Path for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

It’s no secret. I L-O-V-E granola. Really I love cereal of any kind.

But cereal is a rare commodity around here, only showing up on the breakfast menu when I have time to make some. Most cereal is just not healthy.

My kids enjoy my homemade granola. I make a kettle corn version that everyone goes crazy for.

But it sure is nice to get variety once in a while. And to give myself a break (it’s hard work cooking for a family with so many different allergies!)

So I was excited to try two products from Nature’s Path – Pumpkin flax granola and Cranberry Vanilla Qia.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Big helpers.

Since I can’t have either my big kids gladly volunteered to be the taste testers!

Both kids really loved the Qia. It is a unique blend of seeds and dried fruit. We tried it in both milk and yogurt. Either way is great.  Just mix and let it sit for five minutes. Breakfast is served.

My oldest was the granola sampler (since my son is allergic to some of the ingredients). She gave it two thumbs up!

She even got an extra special treat one day with an Oh My Yog! yogurt and pumpkin flax granola in her lunch.

From a flavor standpoint both products are winners.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

My kids reviewed the taste. I reviewed the ingredients.

I was disappointed to see soy oil in the granola. We try to avoid all soy. I also am not sure what oat syrup solids are. It sounds a lot like corn syrup solids, just using a different grain.

I was hopeful as I read the ingredient list of the Qia cereal. Until I got to the last one – natural vanilla flavor.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Natural flavor is my biggest pet peeve when it comes to “natural” products.

Natural flavor is pretty much the same thing as artificial flavor.

They may start with different ingredients, but the end product is about the same. And they impact my children the same way.

Both make my kids C-R-A-Z-Y.

Preparation is key.

I also think that seeds and grains need to be properly prepared to avoid nutrient deficiencies and to aid in digestion. Eating all of these oats and seeds that haven’t been soaked can be hard on the gut. My son seemed to have a really hard time with the seeds and had some off tummy days.

So I did let my kids try both products. But they are not items I would let them have regularly.

Pumpkin flax granola is good for those times when you are traveling or for those days here and there when you really have no time at all to prepare breakfast.

It also makes a great addition to muffins! Especially if you can’t have eggs.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Flax seed is a great egg substitute.

So I used the pumpkin flax flavor of the granola and bumped it up with real pumpkin and flax seeds to create gluten free egg free pumpkin flax granola muffins.

A little sprinkle of granola on top adds a nice crunch and burst of flavor.

Since I like to prepare my grains I used Stonyfield whole milk yogurt to soak the flour first. The yogurt not only breaks down the phytic acid, it also helps bind the muffins and give them a soft texture.

You can make the muffins with or without the granola added. I made some without for my son and he still loved them.

Pumpkin and flax are a great pair. Put them in a muffin and you have a great fall breakfast. Make a big batch to stock the freezer for easy weekday mornings.

Are you a cereal fan? Or do muffins top your list?

Why not put them together and enjoy some pumpkin flax granola muffins. Use pumpkin flax granola or your favorite homemade granola for a new twist on breakfast.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite | A gluten and egg free muffin packed with pumpkin and flax seeds plus granola for extra crunch

Gluten Free Pumpkin Flax Granola Muffins
Serves 12
A gluten and egg free muffin with pumpkin flavor and crunchy granola.
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Ingredients
  1. 1 cup sorghum flour (or brown rice or whole wheat)
  2. 1/4 cup warm water
  3. 1/2 cup plain, whole milk yogurt
  4. 1 cup tapioca flour (or white rice or all purpose)
  5. 1/2 cup granola + 1/4 cup for topping
  6. 1/2 cup pureed pumpkin
  7. 2 Tbsp. ground flax seeds
  8. 1/3 cup organic cane sugar
  9. 1 tsp. baking soda
  10. 1/2 tsp. unrefined sea salt
  11. 3 Tbsp. whole milk
  12. Optional: 1/3 cup mini chocolate chips or dried fruit
Instructions
  1. In a large bowl combine the sorghum, water and yogurt. Cover and let sit 7-24 hours.
  2. Heat the oven to 350*F. Line a muffin pan with paper or silicon muffin cups.
  3. Add the flax seeds to the soaked flour. Let sit 5 minutes.
  4. Add the remaining ingredients (except granola for topping).
  5. Mix well.
  6. Fill muffin cups 3/4 full. Sprinkle granola on top of each muffin.
  7. Bake for 25 - 30 minutes.
Notes
  1. Squash or sweet potato can be used in place of the pumpkin.
  2. The muffins can be made without the granola.
  3. To make these dairy free replace the yogurt and milk with coconut milk or water.
Just Take A Bite http://justtakeabite.com/
 In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Sticky Toffee Pudding {grain free, dairy free, nut free, corn free}

Sticky Toffee Pudding | Homemade Dutch Apple Pie

A while back I was browsing some of my cookbooks for inspiration.  I rarely look at cookbooks.  With all of our allergies, etc. there is usually so much modification that needs to be done on a recipe that it’s not worth it.

But when I came across a recipe for sticky toffee pudding in Earth To Table I realized it was something we could eat!  With a few slight modifications of course.

Earth To Table by Jeff Crump and Bettina Schormann is a neat cookbook about seasonal foods and organic farming.  Everything in it looks delicious!  Though I’m pretty sure this is the first recipe from it that I’ve ever made (I’ve had the cookbook for over five years).

Sticky toffee pudding is a British dessert.  I’m not sure why it’s called pudding since it’s cake.  But I don’t know much about anything British.  Either way it tastes great!

I happened to have some caramel sauce and crispy pecans on hand when I made it.  What a great combination.

The cake is slightly sweet and chewy.  The dates/plums really give a unique flavor.  Everyone in our family really enjoyed this sticky toffee pudding.

This cake would be perfect for a birthday or special event.  It is quite allergen friendly since it is grain, dairy, nut, soy and corn free.  It does have eggs, though.

Now I’m sharing the recipe with you!  I will post it the way I made it.  If you want the original be sure to check out Earth To Table.Sticky Toffee Pudding | Homemade Dutch Apple Pie

Sticky Toffee Pudding {Grain Free, Dairy Free, Nut Free, Corn Free}
Yields 6
A delicious chocolate cake sweetened with dates.
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Ingredients
  1. 2 cups pitted dates or a combination of dates and dried plums
  2. 2 cups water
  3. 1 1/2 tsp. baking soda
  4. 1/2 cup coconut sugar or cane sugar
  5. 2 Tbsp. coconut oil, palm shortening or butter, at room temp
  6. 3 eggs
  7. 1/4 cup molasses
  8. 2 Tbsp. honey or maple syrup
  9. 1/2 tsp. vanilla
  10. 1/2 cup tapioca flour
  11. 1 tsp. cream of tartar (or baking soda)
  12. 1 tsp. unrefined sea salt
Instructions
  1. In a saucepan combine the dates (plums) and water.
  2. Bring to a boil. Reduce heat and simmer until dates are tender and the water is mostly evaporated, about 30 minutes.
  3. Remove the pan from the heat and stir in the baking soda.
  4. Puree the mixture with an immersion blender or regular blender, leaving dates slightly chunky.
  5. Heat oven to 325*F. Grease a muffin pan.
  6. In a medium bowl cream the sugar and fat.
  7. Beat in eggs, molasses, honey and vanilla until combined.
  8. Stir in flour, cream of tartar and salt. Stir in date mixture.
  9. Pour the mixture into the prepared muffin cups.
  10. Bake about 35 minutes. Let stand 5 minutes before serving.
Notes
  1. This will make about six large cakes or nine smaller cakes.
Adapted from Earth To Table
Adapted from Earth To Table
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Honey Date Muffins {soaked, gluten free, dairy free, nut free, corn free}

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Two of my favorite natural sweeteners are honey and dates.  They are such simple foods loaded with flavor.  In fact, they are so good you can eat them plain for an easy treat.  My kids love a spoonful of honey or a couple dates as a snack.

I decided to combine them into one delicious muffin that is made with soaked grains.  Plus these muffins are gluten and dairy free.

The end product is a mildly sweet muffin the whole family will love.  Spread on a healthy dose of butter or coconut oil and you are on your way to great breakfast.  Pair the muffins with a protein source like eggs, bacon, nuts or yogurt for a balanced meal. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Honey date muffins are so easy to make.  Soak the flour one day.  Mix in the remaining ingredients and bake the next.  These muffins also freeze well.  So you can make a big batch, eat some fresh and freeze some for later.

Do you love salty and sweet combinations as much as I do?  You could add cooked, crumbled sausage right into the batter for a complete meal all in one!

Honey and dates – simple yet full of flavor. They are the perfect combination for a breakfast or snack for the whole family.  Get your flour soaking now so you can enjoy this nutritious treat. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Soaked Honey Date Muffins {gluten free, dairy free, nut free, corn free}
Yields 15
A simple soaked muffin with a touch of sweetness from honey and dates.
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Ingredients
  1. 2 cups any combination gluten free flours
  2. 1/2 cup melted coconut oil or butter
  3. 2 Tbsp. lemon juice.
  4. 2 Tbsp. warm water
  5. 1/4 cup coconut sugar, maple syrup or honey
  6. 1/4 cup honey
  7. 1/2 tsp. baking soda
  8. 1 tsp. cream of tartar
  9. 1 tsp. tapioca flour or arrowroot
  10. 1/2 tsp. unrefined sea salt
  11. 2 eggs
  12. 1/2 cup chopped dates
Instructions
  1. Combine the flour, water, lemon juice and fat.
  2. Cover and let sit 7-24 hours.
  3. Heat the oven to 325*F. Grease a muffin pan or line with muffin cups.
  4. Add the sugar, honey, soda, cream of tartar, tapioca flour, salt and eggs to the soaked flour.
  5. Beat until well combined.
  6. Stir in the dates.
  7. Fill muffin cups 3/4 full with batter.
  8. Bake 25 - 30 minutes.
  9. Store in an airtight container.
Notes
  1. The muffins freeze well.
  2. The muffins can be made with whole wheat, spelt, kamut or einkorn flour if you are not gluten free.
  3. Stir 1/2 cup cooked, crumbled sausage or bacon into the batter with the dates before baking for a complete meal in one.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

French Toast Muffins {gluten free, dairy free, nut free}

French Toast Muffins {Gluten Free Dairy Free Nut Free} || Homemade Dutch Apple Pie

 I love breakfast!  It’s my favorite meal of the day.  Savory or sweet.  I like almost all breakfast foods.  I’m ready to eat the moment I get out of bed.

That being said I don’t have a lot of time to make breakfast in the morning.  So I stick to simple.

Yogurt, granola, muffins – they are all staples in our house.  And I thoroughly enjoy them.

But one of my absolute favorite breakfasts is french toast.  Growing up my mom made french toast almost every Saturday morning.  It never got old.

Eggy and buttery goodness is how I think of french toast.  Top it with maple syrup.  Divine.

 I do make french toast once in a while now when we have breakfast for dinner.  But not very often.  Especially now with so many allergies.  I don’t even have bread that my son can eat.  So french toast usually isn’t even an option.

French Toast Muffins {Gluten Free Dairy Free Nut Free} || Homemade Dutch Apple Pie 3

So I created a new version of french toast – in muffin form!

French toast muffins capture the flavor of french toast without needing bread.  Plus they don’t involve standing at the stove, and they are easier for kids to eat.

 These muffins also make a very easy weekday morning breakfast.  Make a big batch.  Freeze them.  They can go straight from the freezer into the oven for a few minutes.  Dip the muffins into syrup or honey and breakfast is ready.

If you’re in a rush you can grab a muffin for the car.  There is syrup in the muffin so it still tastes great without anything on top.

Do you need something different for school lunches?  A french toast muffin pairs well with a cup of soup for a nourishing lunch.

No matter when or how you serve them french toast muffins are great.  Now you can have french toast even if you can’t have bread.

French Toast Muffins {Gluten Free Dairy Free Nut Free} || Homemade Dutch Apple Pie 2

French Toast Muffins {Gluten Free, Dairy Free}
Yields 18
French toast in the form of a muffin.
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Ingredients
  1. 1 cup white gluten free flour (white rice, tapioca)
  2. 1 cup whole grain gluten free flour (brown rice, amaranth, teff, sorghum)
  3. 1/3 cup organic cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 4 eggs
  8. 1/2 cup melted coconut oil, palm shortening, lard or butter
  9. 1/2 cup honey and/or maple syrup
  10. 1 tsp. vanilla
Instructions
  1. Preheat oven to 350*F.
  2. Line a muffin pan with muffin cups or grease well.
  3. In a large bowl combine the dry ingredients.
  4. Add the eggs, syrup and vanilla. Mix.
  5. Add the melted fat. Mix until well combined.
  6. Pour the batter into the prepared muffin cups, filling 3/4 full.
  7. Bake for 25 minutes.
  8. Serve warm with honey or syrup.
  9. Store leftovers in a sealed container at room temperature.
Notes
  1. These muffins freeze well. When ready to serve simply thaw and warm in the oven for a few minutes.
  2. If you like french toast that is eggier, add one or two extra eggs to the batter.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Double Raspberry Chocolate Chip Muffins {gluten free, dairy free, nut free}

Double raspberry chocolate chip muffins are gluten, dairy and nut free treats packed with fresh raspberries.Double Raspberry Chocolate Chip Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieWhen fall arrives everyone is thinking about apples, pears and pumpkins.  But don’t forget the end of summer/early fall fruit that reappears – raspberries!  Yes, they come back.

This year we were able to go raspberry picking and enjoy a few raspberry treats with our last few days of warm weather.

I made raspberry ice cream, raspberry yogurt and raspberry pancake topping.  Those are all great!  But my favorite was the double raspberry chocolate chip muffins.

These muffins have the perfect amount of moisture from the raspberries and an extra hint of sweetness from the chocolate chips.  You’ll never know they are gluten and dairy free.

Raspberry muffins make an easy breakfast.  They also pair well with any kind of soup for a simple, nourishing lunch or dinner.  So make a big batch, stash some in the freezer and you’re ready to go.

My kids devoured these muffins.   My daughter even ate two with her meal!  Even though one recipe makes 18 muffins, none of them made it to our freezer.  I should have made a double batch.

Take advantage of this late summer fruit and enjoy a special breakfast treat.  Your whole family will love double raspberry chocolate chip muffins.

Double Raspberry Chocolate Chip Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

This post is linked to From the Archives Friday.

Double Raspberry Chocolate Chip Muffins (gluten free, dairy free, nut free)
Yields 18
A moist muffin filled with raspberry and chocolate.
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Ingredients
  1. 1 cup "white" gluten free flour (tapioca, white rice)
  2. 1 cup whole grain gluten free flour (teff, amaranth, sorghum, brown rice)
  3. 1 cup organic cane sugar or coconut sugar
  4. 1 tsp. aluminum free baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. unrefined sea salt
  7. 1 tsp. organic vanilla extract
  8. 2 Tbsp. honey
  9. 1/2 cup melted coconut oil or palm shortening (or butter)
  10. 3 eggs
  11. 1 cup + 1/2 cup raspberries
  12. 1/2 cup mini chocolate chips, nuts or dried fruit (optional)
Instructions
  1. Preheat oven to 375*F. Line a muffin pan with paper muffin cups, silicon cups or grease the pan.
  2. In a large bowl combine the flour, sugar, powder, soda and salt.
  3. Add the eggs, vanilla and honey. Beat until just combined.
  4. Add the melted fat. Beat until combined.
  5. Add 1 cup raspberries. Beat until well combined (raspberries will "puree" into the batter).
  6. Stir in chocolate chips, nuts and/or dried fruit if desired.
  7. Fill muffin cups 3/4 full with batter.
  8. Using the remaining 1/2 cup raspberries, place 1-3 raspberries on the top of each muffin.
  9. Bake for 25 minutes.
  10. Allow the muffins to cool for 5 minutes before serving.
  11. Store in an airtight container at room temperature or in the freezer for long term storage.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Pancake Muffins {Gluten Free, Dairy Free, Nut Free}

Pancake Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieFall activities are in full swing.  Everyone is busy.  This is when it gets harder to keep healthy food on the table.

When time gets cut short breakfast is usually the first meal to suffer.  You opt for whatever is easiest to grab in the morning.

Do you need a time saving breakfast that your kids will love?  Don’t reach for a  box.  Try pancake muffins!

You can make a big batch ahead of time and then just warm up as many as you need.  There is no need to stand at the stove flipping pancakes, trying to keep them warm.

Are you preparing breakfast for the whole family or even for guests?  With pancake muffins you can cook pancakes for a crowd and have them all ready at the same time.

Pancake muffins have just a hint of sweetness and you can add all of your favorite toppings – butter, syrup, honey, fruit, etc.  Serve them alongside scrambled eggs, sausage, bacon or yogurt for a well balanced breakfast.

Do you want to spruce them up a bit?  Add some fruit or chocolate chips for a special pancake treat.

Pancakes don’t have to be a weekend treat.  You can have them any time by turning them into muffins.  You can even eat them on the go.  Spread some butter, honey or jam in the middle and take them with you.

Do you like pancakes?  Try a pancake muffin!

Pancake Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

 

Pancake Muffins {Gluten Free, Dairy Free, Nut Free}
Yields 12
Pancakes in the form of a muffin for easy making and taking.
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Ingredients
  1. 2 cups any combination of gluten free flours (I used 1 cup tapioca, 1 cup amaranth)
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/2 tsp. sea salt
  5. 2 Tbsp. cane sugar or coconut sugar
  6. 2 eggs
  7. 6 Tbsp. fat, melted (coconut oil, palm shortening, lard or butter)
  8. 1/2 cup milk or milk substitute
  9. 1 Tbsp. honey or maple syrup
  10. 1 tsp. vanilla
Optional add-ins
  1. 1/2 cup fresh fruit, chocolate chips or cooked sausage
Instructions
  1. Heat the oven to 350*F. Grease a muffin tin.
  2. In a large bowl combine the dry ingredients. Add the wet ingredients and mix well.
  3. Stir in any add-ins.
  4. Pour the batter into the prepared muffin pan.
  5. Bake 25 minutes, until golden brown.
  6. Serve with honey, maple syrup, jam and/or butter.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Corn Muffin Mix

Gluten Free Corn Muffin Mix - Homemade Dutch Apple Pie

When it comes to getting dinner on the table I like simple.  Using a mix for muffins definitely makes baking simple.

But there is no need to buy a mix at the store.  You can make your own!

This corn muffin mix comes together in minutes.  Then whenever you want corn muffins to serve for breakfast or to go with chili or soup all you have to do is add a few ingredients, stir and bake.

My kids LOVE having corn muffins with chili.  We like to top them with butter, honey, maple syrup or jam.  No matter how you serve them, corn muffins are good.

Do you eat corn muffins often?  Triple the recipe so you can make some any time.

A homemade muffin mix also makes a great gift.  Pair it with a jar of coconut oil and you have a nutritious and heartfelt present for family, friends or a new mom.

Prepare some corn muffin mix on the weekend or whenever you have time.  Then bake up a fresh batch of muffins any night of the week.  Your family will love it! 

Gluten Free Corn Muffin Mix - Homemade Dutch Apple Pie 2

Gluten Free Corn Muffin Mix
Yields 12
A simple corn muffin mix that is gluten and dairy free.
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Dry Mix
  1. 1 cup organic cornmeal
  2. 1 cup any combination of gluten free flour (a white flour for half of the mix works best)
  3. 2/3 cup organic cane sugar, sucanat or coconut sugar
  4. 1 tsp. sea salt
  5. 2 tsp. baking powder
  6. 1 tsp. baking soda
Corn Muffins
  1. Dry mix
  2. 1 egg
  3. 3/4 cup milk or milk substitute
  4. 1/3 cup coconut oil or butter, melted
Dry Mix
  1. In a medium bowl combine all of the dry ingredients.
  2. Pour the mix into a container for storage and sea (I like using glass jars).
  3. Store the mix in the cupboard, refrigerator or freezer (depending on how long you plan to store it).
Corn Muffins
  1. Heat the oven to 350*F. Line a muffin pan with muffin cups or grease well.
  2. Combine the dry mix with the wet ingredients. Mix well.
  3. Pour the batter into 12 muffins cups.
  4. Bake 20 - 25 minutes, until golden and baked completely.
Just Take A Bite http://justtakeabite.com/

 

 

   

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Dairy Free Blueberry Scones

Gluten Free Dairy Free Blueberry Scones || Homemade Dutch Apple Pie

If you haven’t noticed yet, I love scones!  They are like a cross between a muffin and a cookie.

Scones are great for breakfast, brunch, a snack or even dessert.  I enjoy serving them with soup.  A sweet scone is a great contrast to salty soup.  Plus it helps fill you up and get a good balance of carbohydrates, protein and fat in your meal.

The nice thing about these blueberry scones is that they are gluten, dairy and nut free.  They can also be made egg free.

My daughter raved about these scones.  She said they are like blueberry cookies.

This is another great way to use up some of your fresh blueberries.  Or you can make them in the winter with your frozen stash.

Don’t think you have time to make scones for breakfast?  Prepare the dough the night before and chill it over night.  In the morning simply put the scones in the oven.  By the time you get yourself ready you’ll have fresh scones.  You can even freeze the dough for later.

Another option is to bake the scones when you have time and then freeze them for later.  Scones from the freezer make an easy breakfast on a school morning.

Serve a batch of blueberry scones with scrambled eggs, bacon, soup or cheese (that’s what I usually do for breakfast).  You really can’t go wrong.

Do you like scones?  You’ll love these gluten and dairy free blueberry scones.

Gluten Free Dairy Free Blueberry Scones || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Scones
Yields 10
A light and sweet scone filled with fresh blueberries.
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Ingredients
  1. 1 cup white gluten free flour (tapioca, white rice)
  2. 1 cup whole grain gluten free flour (amaranth, sorghum, brown rice, teff)
  3. 1/2 cup cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 cup room temperature fat - palm shortening, lard or butter
  8. 1/4 cup milk or milk substitute
  9. 2 egg yolks OR 1 tsp. flax seed + 1 Tbsp. milk or water
  10. 1 tsp. organic vanilla
  11. 1/2 cup blueberries (fresh or frozen, thawed)
Instructions
  1. Heat oven to 375*F. Line a baking sheet with parchment paper.
  2. In a food processor combine the flour, sugar, powder, soda, salt and fat. Pulse until mixture is crumbly.
  3. Add the milk, eggs and vanilla. Mix until well combined/a dough forms.
  4. Transfer the dough to a bowl. Stir in the blueberries.
  5. Drop by large mounds onto the baking sheet.
  6. Bake immediately or cover and chill until ready to bake.
  7. Bake 35 minutes. Allow to cool for 15 minutes before serving.
  8. Store in an airtight container.
  9. Warm in a 350*F oven for 5-10 minutes to re-crisp if serving again.
Notes
  1. I used a combination of tapioca and sorghum flour.
  2. The scones will get soft in a container. Warm in the oven to re-crisp.
  3. The dough can be chilled or frozen if you are not baking the scones right away.
  4. Baked scones can be frozen for long term storage.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.