Tuesday, 8 March 2011


I have always loved to cook but going gluten free has forced me to learn a whole new language of food.  I have loved the challenge.  Although there seems to e no evidence as of yet that the kids have to be gluten free, we eat most meals sans gluten....because I do all the cooking.  This morning when I asked the kids what they wanted for breakfast Gabe said he wanted muffin.  I haven't made muffins in a while.  When the kids were younger, and still eating mushier foods, I often had a stash of them in the freezer to pack in the diaper bag when we were on the go or for those tired blurry mornings when making something seemed like and impossible task. Here is one of many of the gluten free muffins I have been making but it is one of my favourites

Gluten-Free, Refined Sugar Free, Bad Fat Free, and 'Gum' Free Apple Cinnamon Muffins
Makes 12 smaller muffins

1 heaping tsp of ground flaxseed
1 cup of unsweetened apple sauce
1/3 cup melted coconut oil
1/2 cup agave syrup
1 tsp vanilla extract
2 eggs, lightly beaten
1 Granny Smith Apple, peeled, cored, and coarsely grated
1/2 cup almond flour
1/2 cup sorghum flour
1/4 cup rolled oats
1/4 cup tapioca starch
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/4 cup Sliced almonds

PreHeat oven to 350° F. Prepare a small muffin tin with 12 baking cups.

Place flax seeds in a medium-sized bowl and mix with 2 tbsp boiling water to make a paste. Let cool and then add apple juice, coconut oil, agave syrup, vanilla, eggs, and grated apple. Whisk briefly to combine.

In a separate medium bowl, combine flours, oats, tapioca starch, baking powder and soda, salt and cinnamon. Pour wet mixture over and stir until just combined. Divide mixture between 12 baking cups, sprinkle each with an equal amount of almonds, and bake for 20-25 minutes, or until tester comes out clean.


Umber Hamid said...

Yummy! I'll be trying them this weekend. Thanks Emily. Ux

jaguarfan904 said...

Cupcake recipe with yummy frosting, please!