#celiacfriendly

Do you ever just know you’ve made something divine? Because I made blueberry muffins during this wild blizzard we’re having, and when I tell you the clouds parted and celestial light shone down upon the muffin tin sitting atop my counter this morning, it’s no joke. In general, I don’t like to post recipes to this blog unless they reach a certain standard (the primary reason for my inconsistency in posting recipes). These knock it out of the park, imho.

You literally would never know they’re gluten free. And I know, I know: everybody says that. But trust me. You could mix in any fruit, and I have no doubt these would work. If I had been thinking about it, I might have been inclined to mix some lemon zest into this batch along with the blueberries.

Hm... Thoughts for next time...

Ingredients

1/2 cup of softened butter

1 cup of sugar

2 eggs

2 teaspoons of vanilla extract

2 cups of cup4cup or your all purpose gf flour of choice

1/2 teaspoon of salt

2 teaspoons of baking powder

1/2 cup of buttermilk

1 1/2 cups of blueberries, washed and patted dry

turbinado sugar to top

Instructions

Preheat the oven to 375°.

Cream butter and sugar until light.

Add eggs one at a time, beating well after each addition. Add vanilla.

In a separate bowl, mix flour, salt, and baking powder. Add 1 cup of blueberries.

Crush remaining 1/2 cup of blueberries and add to wet mix.

Add dry mix and buttermilk alternatively until completely folded in.

Line a 12 cup standard muffin tin with liners and spoon in batter. Sprinkle plenty of turbinado sugar over top.

Bake 30-35 minutes.

Note: these will need to be stored in an airtight container/ziplock overnight to keep their moisture. If you do happen to leave them out, they’ll be quite dry the next day. However, you can fix that by wetting a paper towel, wrapping your muffin up, and microwaving for 10 or so seconds.

WARNING: IF YOU MAKE THIS PUPPY CHOW YOU WILL BECOME ADDICTED

Sooo I guess I should start off by saying I am not a late night snacker. After about 8pm, my belly is full and I am done for the day. And when I eat, I’ve been told I eat, “like a bird,” only nitpicking at my meals and snacks. However, after making this puppy chow, I found myself at 3am pouring a big bowl of this stuff; yes, the addiction to puppy chow is crazy. 

The worst thing about this mix is that it is easy to make, totally affordable, gluten free, vegan AND mouth-waterlingly delicious. I may have to the throw the remaining bits of it left in the trash because I cannot stop thinking about it. 

Here’s a lil up close and personal shot of the beauty:

*Swoons*

If you plan on making this, beware of mild obsession with it. I’m serious. I’m hungry even looking at these photos of the stuff. I think I may need to go eat the rest of the bag...

FUDGE FUNFETTI PUPPY CHOW

TIME: 10 MINS

Stuff Ya Need

1 large bowl

Spatula

Freezer Ziploc Bag

1 box of plain Chex Cereal

1 bag of Enjoy Life Mini Chocolate Chips

2 tablespoons of coconut oil 

1 box of Gluten Free Brownie Mix

Opitional: sprinkles (but without them, where’s the fun?!)

Directions

1. Start by dumping the box of Chex into a large bowl

2. Pour bag of Chocolate Chips into a bowl and coat with two tablespoons of coconut oil (you may need a little more)

3. Place Chocolate Chips coated with coconut oil into microwave for 60 seconds, taking out halfway through to stir. 

4. When Chocolate Chips are melted, pour them over top the Chex. When all chocolate is poured, take a spatula and gently fold chocolate and Chex together. 

5. Once the chocolate and Chex are mixed together, scoop the mixture into a large Ziploc bag. Then, pour the brownie mix into the bag (You can add the sprinkles in too).

6. Seal and shake the bag until chocolate Chex mix is throughly coated with the brownie mix. Pop the bag into the fridge and let it chill for about 15 minutes.

Indulge in a gluten-free twist on classic pancakes with these fluffy and flavorful ricotta pancakes. Perfect for a cozy breakfast or brunch, these pancakes are made with gluten-free all-purpose flour and creamy ricotta cheese for an extra special touch. Top them with fresh berries and maple syrup for an added burst of flavor.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 tablespoons granulated sugar. 1 cup ricotta cheese. 2 large eggs. 1/2 teaspoon vanilla extract. 1/2 cup milk dairy or non-dairy. 2 tablespoons melted butter or dairy-free alternative. Fresh berries for topping optional. Maple syrup for drizzling optional.

Instructions: Gluten-free all-purpose flour, baking powder, salt, and granulated sugar should all be mixed together in a bowl. The ricotta cheese, eggs, vanilla extract, milk, and melted butter should all be mixed together well in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Spread cooking spray or more butter on a nonstick skillet or griddle and heat it over medium heat. Use the back of a spoon to spread out 1/4 cup portions of the pancake batter into circles on the skillet. For about two to three minutes, or until bubbles appear on top, cook. The pancakes should be cooked for another two to three minutes, or until they are golden brown and done all the way through. Take the pancakes out of the pan and keep them warm. Do it again with the rest of the batter. If you want, you can serve the gluten-free ricotta pancakes hot with fresh berries on top and maple syrup drizzled over the top. Enjoy your tasty, gluten-free breakfast!

Prep Time: 10 minutes

Cook Time: 20 minutes

Almond flour, coconut flour, and ground flaxseed are mixed together to make a tasty gluten-free pizza crust. Perfect for people who don't eat gluten!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1 tsp baking powder. 1/2 tsp salt. 2 eggs. 1/4 cup olive oil. 1/4 cup water.

Instructions: Warm the oven up to 190C 375F. Put almond flour, coconut flour, ground flaxseed, baking powder, and salt in a large bowl. Mix the eggs, olive oil, and water in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Roll the dough into a ball and put it on a baking sheet that has been lined with parchment paper. Make a circle out of the dough that is about 1/4 inch thick. The crust should be golden brown and firm to the touch after 12 to 15 minutes in the oven. Take it out of the oven and add any toppings you want. Put the pizza back in the oven and bake for another 10 to 12 minutes, or until the toppings are warm all the way through. Cut it up and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes