Cinnamon Blueberry Bread: gluten, soy, egg, dairy free

Dry Ingredients:

  • 1/2 c. Brown Rice flour
  • 1 c. Sweet Sorghum flour
  • 1 c. White Rice flour
  • 2/3 c. Coconut sugar
  • 4 tsp. Arrowroot flour/starch
  • 1 tsp. Xanthum gum
  • 2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1 tsp. Cinnamon

Whisk the dry ingredients together and add:

  • 1 tsp. Vanilla extract
  • 1 flaxseed egg (1/8 c. Ground flaxseed reconstituted in about 1/4 c. water. Let sit at least 5 minutes until jelly-like consistency.)
  • 2 tsp. Apple cider vinegar
  • 1/2 c. Applesauce
  • 1 c. Coconut or almond milk (note: I also do half coconut milk creamer, half milk for a sweeter option.)

Mix ingredients together until just blended (stir with a wooden spoon). Then stir in 1 cup blueberries.

Grease an 8×8 pan with coconut oil. The batter will be thick, so smooth the top with a spatula after pour into pan. (This makes the bread look pretty. ❤️)

Bake in preheated 350 F oven for 30-40 min. The bread will be sturdy and start to crack across the top when done.

Some notes to make the bread sweeter: use part or all cane sugar and part or all coconut milk vanilla creamer.

Holiday Nog Scones: eggnog scones that are gluten, dairy, egg, soy, and nut free

It’s probably no secret that scones are my favorite thing to bake. I still had leftover coconut milk holiday nog and wondered how this recipe might taste with that change.

These scones have an overall vanilla taste, with just the right amount of sweetness and hint of cinnamon and nutmeg- perfect for a holiday brunch. I served these at a girls’ get together and they were a hit!

So, here is the original scone recipe modified for the holidays:

Holiday Nog Scones (makes 14)

Ingredients:

  • 2 c. Gluten free flour blend (Bob’s Red Mill 1-1 in the blue bag)
  • 1 c. Sweet sorghum flour
  • 1 c. Brown rice flour
  • 1/2 tsp. Salt
  • 2 Tbs. baking powder
  • 1 tsp. Ground cinnamon
  • 1 c. Coconut cream (just the thick part off the top, allow a 12 oz can to sit undisturbed for a few days before opening the longer the better)
  • 1/2-3-4 c. Vanilla coconut milk
  • 1 1/2 c. Holiday nog

Directions:

  1. Preheat oven to 390 F.
  1. Grease two round pans – I used coconut oil.
  1. Add all ingredients to the bowl, then stir until just mixed. Note: The dough should be maleable and not too sticky. Add a bit of flour, if needed.
  1. Turn dough out on floured surface and “roll” until about 1- 1 1/2 inches thick. (I just pat it down instead of using a rolling pin.
  1. Using a floured 2-3 in. cookie cutter (or plastic cup), cut out the scones and place in baking dish.
  1. Brush tops of scones with holiday nog and sprinkle with sugar.

  • 7. Bake for 25-30 min, until the top is firm and slightly crunchy. Let cool 5-10 min in pan.
  • Make some coffee and enjoy!

    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. ;-)