Gluten Free Donut Muffins

I just made these this morning and they're a big hit already, they really do taste like donuts, at least they do to us!  Of course it's been quite some time since we had a regular donut I admit.  Anyway here's the recipe:


Preheat oven 375.

1 cup arrowroot flour
1cup coconut flour
2 1/2 tsp baking powder (gluten free)
1/2 tsp ground nutmeg

Stir all dry ingredients together in a large bowl.

1/4 cup softened butter
1/2 cup honey
2 eggs
1 cup buttermilk

Cream together honey and butter. Beat in eggs. Add milk.
Pour wet ingredients into dry and mix thouroghly. 
Scoop into muffin tins and bake for 20-25 min.  Makes 1 dozen.

Topping:

1/4 cup melted butter
1.4 cup coconut sugar (or rapadura)
2 tsp cinnamon

Mix coconut sugar and cinnamon in small bowl.  Dip tops of muffins into melted butter than sugar mixture. 

Yum! Lovely addition toSaturday morning breakfast!

Best Gluten-Free Peanut Butter Cookies (honey sweetened)

I've tweaked this recipe a couple of times and I think I will stick to this recipe.  They're very good and makes a large batch which for my family it's a waste of time making small batches of anything!   All the kids like them.  Here's the recipe:

2 cups natural peanut butter (I used smooth, crunchy would be good too)
1 cup softened butter
1 cup honey
3 eggs

Beat together very well.  Then add the following:

1 cup arrowroot flour
1/2 coconut flour
1 tsp baking soda

Beat well, scraping the sides of the bowl.  Shape into small balls and place on cookie sheet, flatten with a fork in criss cross fashion.  Bake in pre-heated oven at 350 for 10-12 minutes until edges brown a little.  You may have to let them cool a bit before removing from the pan.


As soon as they're cool enough I wrap some up and throw them in the freezer so they don't all get eaten up.  That way I still have something for school lunches, which comes in handy if I get behind in baking or low in groceries etc...  If you are doing SCD or GAPS I would just omit the arrowroot and increase the coconut flour to 1 cup and add an extra egg.  The texture will be a bit heavier  but they'll still be delicious.

Oh, and a glass of cold and creamy raw milk would sure come in handy about the time you're taking a pan of these out of the oven!

Frozen Peanut Butter Pie (SCD, Gluten Free, GAPS friendly)

I'm not  a GAPS or SCD diet expert by any means, but this pie I whipped up yesterday is as far as a know compliant.  We are newly trying to follow the basics and so far I really like this way of eating, lots of room for creativity and yumminess.  This is a crustless pie but you could easily add a press in nut type crust, or even a baked coconut flour crust.  Cooking With Coconut Flour by Bruce Fife is an excellent resource and has several good pie crust recipes.

Here's the recipe for the filling:

1 cup natural peanut butter (no additives)
1 cup plain yogurt, NOT low fat (preferably homemade)
1/4 cup butter or coconut oil
1/3 cup honey
4 egg whites
pinch of sea salt

beat the first four ingredients until light and fluffy
in separate bowl, beat egg whites and salt until stiff
fold the egg white into the peanut butter mixture in two parts (half at a time)
pour into buttered pie dish and smooth out, cover and freeze until hardened if you can wait that long! 

I served this with homemade vanilla ice cream and it was good.

Amazing Gluten-Free and Kid Friendly Recipes!!! And So Cheap!

Really, I am a collector of recipes.  I"m addicted to cookbooks, I read them by the hour.  I LOVE them.  And I love the ones with pictures. So, you might consider me an expert of sorts and I'm here to tell you where you can find some amazing healthy recipes that will enable you to make the most beautiful and delicious food!  Please head over to Lydia's Divine Health Blog where her August e-book is now available for a mere pittance.  Or you might consider purchasing a subscription and save even more!   You can check out some pictures before you purchase if you like, and the book includes beautiful color photos of each recipe.  I know you won't be disappointed!

Looking For Amazing Recipes? Gluten Free? Low Sugar/Carb?

My wonderful amazing friend Lydia from Divine Health has put out her first e-book!!!!!  I just finished ordering mine and can't wait to try out the recipes, the pictures look soooooooooo good!  Please head over and check out her blog and consider buying her Divine Living Ebook – July 2010 edition.  Here's the description:

"This month’s ebook includes 8 entire meal plans, so you can have 2 new dinners per week to add to your repertoire, plus a few extra recipes, such as muffins, brownies and a divine chocolate recipe you won’t want to miss! I am selling each monthly ebook for $7.95 – (that’s $1 per meal plan)."

You may also subscribe and pay one discounted price to recieve a new ebook full of creative and nourishing recipes each month for a whole year!

Fermented Pineapple Drink and Oatmeal Muffins

I have a pineapple,  so I googled 'fermented pineapple drink'.  Now, this is what I've found and I think it looks very interesting and summery. 

Fermented Pineapple Drink (Guarapiña o Mavi de Piña)

 

The great thing is, you use the skin of the pineapple which I normally throw away.  The skin can also be used for pineapple vinegar, also known as cortida, which is supposed to be yummy as well.  In fact, this recipe is probably very similar to making vinegar except the addition of sugar and optional spices, the fermentation time would obviously be much shorter for a drink.  I'm going to try this in the next day or two so I'll let you know how it goes!

 

In other news, I've just made a big batch of one of my kids' favorite muffins.  But this time I fooled around with the recipe quite a bit  and did some pre-soaking.  I don't think I've ever done conversions yet involving soaking so I'm quite pleased with the results.  Here's what I did:

The recipe actually says to soak the oats for 10 minutes in buttermilk, so I figured, why not longer?  And why not throw in some oat flour with it?  Of course it says to use all purpose flour, 3 cups to be exact.  So I used half that amount of oat flour, and for the other half of the flour I used half as much coconut flour (so that would be 1 cup) which I mixed with all the dry ingredients for the base.  I followed the rest of the recipe except adding an extra egg to offset the coconut flour a bit, the oat flour also offsets the dryness of coconut flour because it's so moist. 



Here's the recipe which will make 3 dozen, half it if that's too many muffins for your house!

Oatmeal Muffins

3 cups rolled oats
1 cup oat flour
3 cups buttermilk (or soured milk, or equal parts liquid whey and water)

Mix this together in large bowl, cover, and soak for 12-24 hours.

When you're ready to bake the muffins preheat the oven to 375 and  stir the following together in large bowl:

1 cup coconut flour
1 1/4 cup rapadura
3 tsp ground cinnamon
3 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp real salt



Then add 2/3 melted butter and 5 fork beaten eggs to the soaked oat mixture.  Add to dry ingredients and stir just until moistened.  Fill buttered or papered muffin cups about 3/4 full and bake for 20 minutes. 



Variations:

mix 2 tbs rapadura and 1 tbs cinnamon together and sprinkle the tops of the muffins

decrease butter to 1/2 cup and add 3 cups grated peeled cooking apples to the egg mixture

My kids approved the recipe changes and I'm limiting muffin intake as I type!  They also LOVE the apple version, though I haven't tried it yet with the new changes.  There's no reason it shouldn't work just fine!