Oat Breakfast Muffin

It’s no secret that I’ve been doing a lot of baking lately… well, the last 4 months. This past week, I thought more about the flour I’ve been using. Four years ago, I was very strict about the flour I used. No blends, no tapioca, no potato flour, no bean flour. Oh, and I definitely didn’t use sweetener outside of honey, fruit, or unsweetened applesauce.

I wanted to get back to that cleaner way of baking and eating. I really do feel better, even though I almost never stray from gluten and dairy free.

I also wanted to get the best deal nutritionally from my flour. (But more about that in a later post.)

All this led me to bring back an old muffin recipe and tweak it just a bit (click for original post). One thing I remember is that the muffins were good, but crumbly and the taste could have been better.

As soon as I tasted the first muffin, I remembered how much I enjoy the taste of honey and the homey, comforting flavor of these flours without the add-ins of a blend. These muffins are so smooth and NOT crumbly, it’ll be hard to eat just one. AND these are dairy-gluten-egg-soy-nut-refined sugar free. It’s a tall order for a muffin, but it comes through!

So, without further ado, Oat Breakfast Muffins!

Oat Breakfast Muffins Recipe:

1 c. Brown Rice Flour

1 1/4 c. Oat flour (plus extra if needed)

1 c. Sweet Sorghum flour

1 scant tsp. salt

1 tsp. Cinnamon

2 tsp. Baking soda

2 c. Unsweetened applesauce

2 Tbs. Apple cider vinegar

1 tsp. Gluten-free vanilla extract

Flax seed egg (2 Tbs. milled flax seed + 2-3 Tbs. cold water and sit for 5 minutes)

2 Tbs. melted coconut oil (plus some for greasing pans)

6 Tbs. raw honey (I *may* have used a bit more)

  • Preheat oven to 380F. Grease pans with the extra coconut oil. (This recipe makes 18 muffins.)
  • Whisk dry ingredients together
  • Add wet ingredients and stir until mixed. If mixture seems loose, add a couple Tbs. of oat flour.
  • Scoop into prepared baking pans. Filled cups 1/2-3/4 full. These muffins don’t rise a whole lot, so keep that in mind.
  • Bake for 15-18 minutes.
  • Let set in pan about 10-15 minutes to firm up. Let cool on wire rack or plate.
  • Enjoy as they are, or with honey or fruit spread! Oh, and coffee. ;-)

Saturday Song: Crown Him with Many Crowns/Rejoice the Lord is King

I spent a good part of today lost in a new book, a new story. One theme was the corruptible natural of man — even a good one — when lured by the possibility of absolute power.

Tonight, one of the things about God’s nature that I love is his incorruptibility — that he was tempted, yet was without sin. As tonight’s hymns reflect, we can rejoice that he alone is king, the matchless king throughout all eternity because his goodness can never be altered by absolute power.

I hear the Savior say,
“Thy strength indeed is small;
Child of weakness, watch and pray,
Find in Me thine all in all.”

  • Refrain:
    Jesus paid it all,
    All to Him I owe;
    Sin had left a crimson stain,
    He washed it white as snow.     — Evelina M. Hall

Crown Him with many crowns,
The Lamb upon His throne;
Hark! How the heav’nly anthem drowns
All music but its own!
Awake, my soul and sing
Of Him Who died for thee,
And hail Him as thy matchless King
Through all eternity.

Crown Him the Lord of love!
Behold His hands and side—
Rich wounds, yet visible above,
In beauty glorified.
No angel in the sky
Can fully bear that sight,
But downward bends His wond’ring eye
At mysteries so bright.

Crown Him the Lord of life!
Who triumphed o’er the grave,
Who rose victorious in the strife
For those He came to save.
His glories now we sing,
Who died, and rose on high,
Who died eternal life to bring,
And lives that death may die.

Crown Him the Lord of heav’n!
One with the Father known,
One with the Spirit through Him giv’n
From yonder glorious throne,
To Thee be endless praise,
For Thou for us hast died;
Be Thou, O Lord, through endless days
Adored and magnified.       — Matthew Bridges

Rejoice, the Lord is King!
Your Lord and King adore;
Rejoice, give thanks, and sing,
And triumph evermore;
Lift up your heart, lift up your voice;
Rejoice, again I say, rejoice!

Jesus, the Savior, reigns,
The God of truth and love;
When He had purged our stains
He took His seat above;
Lift up your heart, lift up your voice;
Rejoice, again I say, rejoice!

His kingdom cannot fail,
He rules o’er earth and Heav’n,
The keys of death and hell
Are to our Jesus giv’n;
Lift up your heart, lift up your voice;
Rejoice, again I say, rejoice!

Rejoice in glorious hope!
Jesus the Judge shall come,
And take His servants up
To their eternal home;
We soon shall hear th’ archangel’s voice;
The trump of God shall sound, rejoice!   — Charles Wesley


By God’s Grace, arranged and played by Katie 

Sugar Cookie Mini- Muffins

I was going for doughnuts. And I got them, but the flax seed spots don’t look very doughnut-y. However, the taste is delicious!

As a mini-muffin the spots are not as noticeable. When I have more free time, I’ll try these without the flax seed.

This is a variation on the chocolate doughnuts (click here).


1c. Oat flour

1c. General purpose gluten free baking flour (rice based, Bob’s Mill blue bag)

1/4 c. Pure cane sugar

1/2 tsp. Baking soda

1 tsp. Baking powder

1 tsp. Salt

Whisk these ingredients together and then add:

Prepared flax seed egg – 2 Tbs. milled flax seed and 4 Tbs. water (or leave out and see what happens) 😉

1c. Dairy free milk or coconut milk french vanilla creamer (I used the later… because I’m out of milk)

2 tsp. Vanilla extract (gluten free)

4 Tbs. melted coconut oil

Stir until mixed. Grease a mini-muffin or doughnut pan with coconut oil. Use a ziploc bag with a corner cut to pipe the mixture into a mini- muffin pan or a doughnut pan.

Bake in pre-heated 375F oven for 10-14 minutes. Let set in pan 10-15 min, then cool completely on wire rack.

Make some coffee and enjoy!

Saturday Song: Amazing Grace and Amazing Love

I love being amazed. Amazed at mountain grandeur, fiery sunsets, and breath-taking images from space. I revel in the majesty of creation and take joy from its beauty.

How much more will I be amazed at the grandeur, glory, and beautiful glory of the Creator when I stand in his presence? How much more can I now revel in the joy that His love for me never ends? The Creator of the mountains calls me friend. The Creator of the sunset calls me beloved child. The Creator of a supernova died for me and yet is with me always.

Mountains can be explained. So can sunsets and supernovas. Amazing grace. Amazing love. How can it be? Because He is.

Links to lyrics:

When I Survey

Amazing Grace

Amazing Love (And Can it Be?)

  1. And can it be that I should gainAn int’rest in the Savior’s blood?Died He for me, who caused His pain—For me, who Him to death pursued?Amazing love! How can it be,That Thou, my God, shouldst die for me?

    • Refrain:
      Amazing love! How can it be,
      That Thou, my God, shouldst die for me?
  2. ’Tis myst’ry all: th’ Immortal dies:Who can explore His strange design?In vain the firstborn seraph triesTo sound the depths of love divine.’Tis mercy all! Let earth adore,Let angel minds inquire no more.

  3. He left His Father’s throne above—So free, so infinite His grace—Emptied Himself of all but love,And bled for Adam’s helpless race:’Tis mercy all, immense and free,For, O my God, it found out me!

  4. Long my imprisoned spirit lay,Fast bound in sin and nature’s night;Thine eye diffused a quick’ning ray—I woke, the dungeon flamed with light;My chains fell off, my heart was free,I rose, went forth, and followed Thee.

  5. No condemnation now I dread;Jesus, and all in Him, is mine;Alive in Him, my living Head,And clothed in righteousness divine,Bold I approach th’ eternal throne,And claim the crown, through Christ my own.

By God’s Grace, arranged and played by Katie

Gluten-Free Vanilla Cake

The latest in adventures of gluten-free baking involved experimenting with various vanilla cupcake recipes. After much tweaking and several trials (see this post), the cupcakes tasted good, but the consistency was strange. I figured this was the result of trying to make a thick cake without eggs or gluten. I tried using my chocolate cake recipe, but modified slightly to make a vanilla cake.

Several things I discovered:

  • Gluten, dairy, and egg- free baking lends itself more to thinner goods… cookies and thin cakes.
  • Chocolate covers up the “gluten-free” taste of the chocolate cake, which means I had several tries just to get the taste “vanilla cake” tasting.

Notes for this cake in particular (read before making):

  • Do not over mix.  Unless you want a cake with the consistency of rubber. Seriously. And don’t use a mixer. Wooden spoon works the best.
  • Clear vanilla extract might help make the cake less yellow… just make sure it is gluten-free.
  • Lemon juice helps give the cake a crisp flavor and mask the coconut oil.
  • Use pure cane sugar. The taste is remarkable. Refined sugar works, but pure cane sugar is the best.
  • All dry ingredients need to be sifted to have a lighter texture. My sifter has been contaminated with wheat flour, so I used a metal mesh strainer similar to this one.


After a couple trials, this is the deliciously addictive result! (especially paired with this coconut-vanilla icing!)


Coconut Vanilla Cake

Preheat oven to 350 F. Grease a round cake pan with coconut oil. (Or put liners in a 12-cupcake pan.)

In a small bowl, measure out:

  • 1 3/4 c. general purpose gluten free flour (I used Bob’s Red Mill Baking Flour) general purpose gluten free flour
  • 1/4 c. brown rice flour
  • 1 c. pure cane sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp. salt

Sift these ingredients into the mixing bowl. Pour in:

  • 1/3 c. melted coconut oil (not hot)coconut milk creamer
  • 2 Tablespoons French Vanilla flavored coconut milk creamer (note: this is the only ingredient I used that is manufactured in the same factory as tree nuts, otherwise this recipe is nut-free)
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp gluten-free vanilla extract
  • 1 c. cold water

Stir these ingredients until just blended. Seriously, if you want to leave a few lumps, that will be OK.


Pour into pan and bake 30-38 minutes. (Note: This cake takes longer to bake than the chocolate version and is more moist. I started checking the cake at 30 minutes. I waited until the top was browning and my finger did not leave any indentation when testing it. See the picture below. It is mostly done, but 5-7 more minutes would make it even better (notice the finger indentation).


Let the cake sit in the pan at least 1 hour. Remove from pan and ice with this delicious coconut-vanilla icing. Or eat it plain. It’s really that yummy. I keep this cake in the refrigerator. It is delicious served room temperature or cold!


Coconut-Vanilla Icing

After coming up with a delicious gluten-free vanilla cake (see post here), I needed an equally delicious dairy and egg free icing to go on it. This is it. And I don’t even like the taste of coconut all that much. I sure do with this icing though. Maybe it’s all the sugar. Seriously, it’s sweet. And so, so good.


Coconut-Vanilla Icing


  • 1/4 c. coconut oil
  • 3 Tbs. french vanilla coconut milk creamer
  • 2 Tbs. coconut milk
  • 1 tsp gluten-free vanilla (Clear extract could help keep the color of the icing lighter. I did use regular and I really didn’t notice.)
  • 1 Tbs. lemon juice


  1. Mix the coconut oil until there are absolutely, positively no clumps of oil left. Don’t melt it at all. Just cream it while you ponder the meaning of the words strength and patience. ;) Just kidding. Sort of.
  2. Add in the vanilla and coconut milk. Sift in 1 cup powdered sugar. Using a hand-mixer, mix until well-blended. Add in creamer and sift in anther cup powdered sugar. Mix until blended. Add in lemon juice and remaining 1/2 cup powdered sugar (again, sifted).  Mix until all is completely blended. The consistency should be smooth, but not runny. (I forgot to take a picture). If too runny or sticky, add in coconut milk or sifted powdered sugar until you get the desired consistency.
  3. This makes enough icing for two 8×8 or a double layer cake.


  • The first cake I iced when it had cooled and before the frosting went in the refrigerator. It was good, but ran a little, then firmed back up.
  • The second cake was iced a couple days later, after the icing had been refrigerated. I let it warm up to room temperature before icing. It was a tad bit more difficult to ice with, but it kept it’s shaped and was worth the extra effort. If you want to pipe the icing (which I can’t vouch for), I would recommend refrigerating it over night first. img_0711