#coeliacfriendly

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.

Enjoy this gluten-free caramelized onion houmous as a delicious and flavorful dip or topping. It's perfect for those with coeliac disease or anyone looking for a gluten-free snack option. The sweetness of the caramelized onions pairs beautifully with the creamy houmous.

Ingredients: 2 large onions, thinly sliced. 2 tablespoons olive oil. 1 can 15 oz chickpeas, drained and rinsed. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: In a large skillet, heat the olive oil over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until they become caramelized and golden brown, about 25-30 minutes. Set aside to cool. In a food processor, combine the caramelized onions, chickpeas, minced garlic, tahini, lemon juice, ground cumin, paprika, salt, and pepper. Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning if necessary. Transfer the gluten-free caramelized onion houmous to a serving bowl. Garnish with fresh parsley leaves. Serve with gluten-free crackers, carrot sticks, or your favorite dipping vegetables.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy this gluten-free caramelized onion houmous as a delicious and flavorful dip or topping. It's perfect for those with coeliac disease or anyone looking for a gluten-free snack option. The sweetness of the caramelized onions pairs beautifully with the creamy houmous.

Ingredients: 2 large onions, thinly sliced. 2 tablespoons olive oil. 1 can 15 oz chickpeas, drained and rinsed. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: In a large skillet, heat the olive oil over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until they become caramelized and golden brown, about 25-30 minutes. Set aside to cool. In a food processor, combine the caramelized onions, chickpeas, minced garlic, tahini, lemon juice, ground cumin, paprika, salt, and pepper. Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning if necessary. Transfer the gluten-free caramelized onion houmous to a serving bowl. Garnish with fresh parsley leaves. Serve with gluten-free crackers, carrot sticks, or your favorite dipping vegetables.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy this gluten-free caramelized onion houmous as a delicious and flavorful dip or topping. It's perfect for those with coeliac disease or anyone looking for a gluten-free snack option. The sweetness of the caramelized onions pairs beautifully with the creamy houmous.

Ingredients: 2 large onions, thinly sliced. 2 tablespoons olive oil. 1 can 15 oz chickpeas, drained and rinsed. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: In a large skillet, heat the olive oil over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until they become caramelized and golden brown, about 25-30 minutes. Set aside to cool. In a food processor, combine the caramelized onions, chickpeas, minced garlic, tahini, lemon juice, ground cumin, paprika, salt, and pepper. Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning if necessary. Transfer the gluten-free caramelized onion houmous to a serving bowl. Garnish with fresh parsley leaves. Serve with gluten-free crackers, carrot sticks, or your favorite dipping vegetables.

Prep Time: 15 minutes

Cook Time: 30 minutes