Gluten Free Orange Cranberry Bread

Definitely a keeper- definitely!! I am munching on this moist and 'just enough' sweet bread as I type. I just might make this for Thanksgiving- maybe for our Thanksgiving breakfast. Our family of four (ok, ok, it was mostly my husband and I) went through an entire loaf in less than 24 hours! It's just that good!

• 3 cups Bob's Red Mill GF flour mix plus 2 tsps xanthan gum
• 2 organic eggs
• 1 pint fresh cranberries (organic if possible) or 2 cups defrosted frozen cranberries, chopped- or you can pulse it your blender or food processor for a few seconds
• 1/2 cup unsweetened coconut milk
• 3/4 cup orange juice
• 1 cup xylitol, mixed with 2 tsps molasses (to make a 'brown sugar')
• 1/2 cup grapeseed oil
• 1 tablespoon orange zest or 1 tablespoon lemon zest
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon allspice
• 1/2 teaspoon sea salt
• 1/2 teaspoon clove
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°F Grease 2 loaf pans.
2. Beat eggs and xylitol mix with electric beater or mixer (or fork if you are lazy like me). Add oil, milk, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices xanthan gum and flour. Mix until combined.
3. Gently fold in chopped cranberries. Pour into loaf pans and smooth the top of the loaf with a rubber spatula. Bake for about 1 hour.
4. Allow to cool slightly in loaf pan before inverting onto cooling rack.

Delicious fresh from the oven with a little organic butter or coconut oil melted on top!

Chocolate Chip Walnut Muffins (Gluten Free)

Can I just say.... I love quinoa flour!!! mmmmm....

Chocolate Chip Walnut Muffins

1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup oat bran flour
3/4 cup quinoa flour
1/4 cup rice flour
1/4 cup ground flax
3 eggs
2/3 cup applesauce (no sugar added)
3/4 cup Xylitol

2 teaspoons organic vanilla extract
1 cup dark chocolate chips (use dairy free for dairy free muffins ;))
1/2 cup coursely chopped walnuts

In a mixing bowl, beat together eggs, xylitol, applesauce, and vanilla. Next add your flour (s), flax, salt, baking soda, and baking powder. Mix in chocolate chips and walnuts. Fill greased (grapeseed oil spray) or lined muffin tins and bake at 350 degrees for 15-20 minutes or until toothpick placed in center comes out clean.

Zucchini Rice Flour Muffins

After my mother in law gave me a bag of rice flour, I had some experimenting to do! I had never used it before. Can't say it's my favorite flour (NO comparison to coconut flour- yummm!), but it did the trick. Hubby came home to these fresh out of the oven, and ate 5 before returning to work, so I guess they're keepers? Not super sweet, just a simple, healthy, gluten free snack.

Zucchini Muffins

1 1/2 cups rice flour
1 teaspoon cinnamon
1 cup xylitol or 1/2 cup raw honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup coconut oil, melted
2 free range eggs
1 cup zucchini, shredded
1/4-1/2 cup organic raisins (these added a wonderful sweetness to them)
1 cup nuts (optional)
1/2 teaspoon vanilla extract
Combine all ingredients except zucchini, raisins and nuts in mixing bowl. Beat at medium speed scraping bowl, until all is blended. Mix zucchini, raisins and nuts in with a spoon. Pour into greased (grapeseed oil) muffin tin or cupcake liners. Bake at 350 degrees F for about 15 minutes (mini muffins) or 20-25 minutes (reg muffins) or until a wooden pick comes out clean. Makes 1 to 1 1/2 dozen.

Coconut Flour Apple Muffin HEAVEN!

Best coconut flour recipe I have tried yet! Easy and delicious. And I loved that I didn't have to change any ingredients- it was already healthy! :)

Enjoy!

http://www.thenourishinggourmet.com/2009/09/spiced-apple-muffins-gluten-grain-and-dairy-free.html

Preheat the oven to 375 degrees. Prep the muffin tins. I suggest using muffin papers (baking cups), otherwise you can grease it.

Dry Ingredients:

1/2 cup of coconut flour
3/4 teaspoon baking powder
1/2 teaspoon medium grind sea salt (if you use fine, use 1/4 teaspoon)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

In a medium size bowl combine the dry ingredient and briskly whisk until all lumps are removed.

Add:

1/3 cup of coconut oil
1/4 cup of honey

Melt together on the stove top, just until melted (don’t get it hot, otherwise it could cook your eggs prematurely).

And:

3 eggs, lightly whisked.

Whisk until everything is well combined, and then add:

3/4 cup of shredded apples (wash, and core the apples, and then shred, peel and all)*see note above*

Divide between ten muffin tins, and bake for about 25 minutes or until the tops are lightly browned and a toothpick comes out clean when poked in the middle of the muffin.

Allow to cool for a few minutes and take out of the muffin tins and serve!

Gluten Free Blueberry Muffins

Coconut flour is new to me, but I am having fun experimenting with it. This recipe is from elanaspantry.com and I thought was worth sharing. It is especially good with coconut oil spread on top :) I would even use coconut oil in the recipe in place of the grapeseed oil.

http://www.elanaspantry.com/blueberry-muffins/

Blueberry Muffins Revised

Check out some changes I have made to my blueberry muffin recipe. Even more healthy and delicious! MMMMMM....

http://cleanoutyourpantry.blogspot.com/2009/07/blueberry-muffins.html

Come to think of it, I've revised a lot of my recipes and I have added several sweeter options to the recipes, that way you can choose which one you like best :) I personally like the raw honey and sucanat currently. Have fun experimenting!

Change Can Be Sweet....

Ok, so I have gone through my recipe collection and made necessary changes in hopes to mostly discontinue the use of agave nectar. Not 100%, but mostly. So I am now experimenting with raw honey, sucanat and stevia, and of course there is the easy way out- cane sugar! So, I obviously have not made all of these recipes in the last 2 weeks, just figured out the conversion. So I am asking that if you try anything using the new stevia, honey or cane sugar suggestions, please comment and let us all know how it worked for you! I have had much success with honey- however, for some reason, not with my banana muffin recipe! And I tried a new recipe today trying to come up with an accurate conversion for honey into stevia.....did not turn out sweet enough....I will continue experimenting and keep all of you posted on good and bad results. I appreciate your patience, as the Boheens can only eat so many muffins! My freezer is stocked! :) I am also learning that Sucanat is a good subsitute for brown sugar.

I am very excited for this push to try out stevia. I had wanted to a long time ago, knowing it was one of the best natural sweeteners there was! Agave was just easier....so here's to the push! And may all our muffins be delish.
:)

Learning About Stevia...

Found this conversion chart so now I can start my experimenting!

Sugar Amount........................................1 cup/1 Tbsp/1 Tsp

Equivilent Stevia powdered extract..1 Tsp/1/4 Tsp/a pinch to 1/16 Tsp

Equivilent Stevia liquid concentrate..1 Tsp/6-9 drops/2-4 drops


Honey works great too, just cut it down a bit (about 1/2 cup to every cup sugar). Also learning about Sucanat... seems like a good substitution for brown sugar (use the same amount).

Whole Wheat Flax and Apple Muffins

Whole Wheat Flax'N Apple Muffins

From Hodgson Mill

1/2 c Milled Flax Seed

3 c whole wheat flour

1/2 cup raw honey OR 3/4 cup organic cane sugar or xylitol

4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tablespoon cinnamon
2 eggs, beaten
3 c finely chopped organic apples, skins attached or removed- your preference
6 Tbsp. Unrefined coconut oil
1 c milk
1 c chopped nuts- optional

Blend dry ingredients together in a bowl. In a separate bowl; combine egg, your choice of sweetener, oil and milk. Add dry ingredients to egg mixture and stir until just blended. Fold in apples and nuts. Batter will be thick. Fill well-greased (grapeseed or coconut oil spray) muffin cups 2/3 full. Bake at 400 degrees F. for 18-20 minutes or until top springs back when touched.

Melt In Your Mouth Good Banana Muffins

This is the best recipe ever. It's from a Family Fun cookbook I own, and I have been using it for years. The problem is the shortening, refined sugar, white flour, etc.....so I changed it! And let me tell you I think the new version is even better than the last. Try it! You will LOVE it!

1/2 cup unrefined coconut oil

1/4 cup raw honey or 1 1/4 cup xylitol (you choose!)

2 free range eggs

5 overripe bananas

2 cups whole wheat flour

3/4 teaspoon sea salt

2 teaspoons baking soda

60 % cocoa baking chips (optional)

Preheat oven to 350 degrees and grease pans with grapeseed oil spray.

Cream the oil and your choice of sweetener. Add eggs and bananas and blend until bananas are thoroughly mashed. Add dry ingredients and mix well. Add chocolate chips if you choose. Divide among pans and bake: About 15 mins for mini muffins, about 18-20 minutes for larger muffins, and about 50 minutes for a loaf pan.

If you double the recipe, you should have enough to make one of each. I added the chocolate to only my mini muffins for variety. SOOOO YUMMY!!!!!!

Fall Pumpkin Muffins!

Pumpkin Bread, pumpkin muffins, pumpkin pie....I love fall! Here is a great and healthy recipe for pumpkin bread and or muffins that is not super sweet and super delicious.

1 15 oz can organic pumpkin

1/2 cup raw honey

2/3 cup unrefined coconut oil

2 teaspoons vanilla

4 large free range eggs

3 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1/2 cup raisins or chopped nuts if desired

Heat oven to 350 degrees and grease bottoms of loaf or muffin pans with grapeseed oil spray.

Mix first 6 wet ingedients. Stir in remaining dry ingredients. Divide batter evenly among pans.

Bake loaves for about 45-1 hour, mini muffins about 15 minutes, large muffins about 20 minutes. Just check them if you're unsure- no one likes a crunchy burned muffin!

You can also use this same recipe for zucchini bread, just exchange the pumpkin for 3 cups shredded zucchini.

Whole Grain Corn Muffins

Fast, easy and yummy mini corn muffins.

1 1/2 cups Hodgson Mill yellow corn meal

1 cup whole wheat flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 raw honey
1/2 teaspoon sea salt

1 cup buttermilk*

1 egg
1/4 cup grapeseed oil

Preheat oven to 400 degrees and grease mini muffin tin with grapeseed oil spray. Combine all ingredients in micing bowl and mix until just combined. Spoon batter into muffin tins, and bake for about 10 minutes. Makes about 24 mini muffins.

*Note: you can make buttermilk by adding one tbsp lemon juice to a one cup measuring cup then filling it the rest of the way with milk.

Monique's Praise and Glory Muffins

My version of my friend Monique's recipe for 'Praise and Glory' muffins. You can find the original gluten free recipe at http://www.chariscreationsrecipes.blogspot.com/. Please note that my version is NOT gluten free unless you use the gluten free flour version ;). These muffins are just like my favorite muffin at Whole Foods that my Hubby buys me once in a while for $1.25 per muffin! So yummy! My favorite and now I can make them at home!

Monique's Praise and Glory Muffins

350 degrees

1/2 cup raisins

1 large organic apple, chopped small

1/2 cup finely chopped walnuts (or use a meat tenderizer to smash!)

3/4 cup shredded coconut ( make sure it is ONLY coconut with no added sugars or anything else!)

2 cups grated carrots (about 2 large carrots)

2 teaspoons cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

**2 cups whole wheat flour
(For gluten free, use 1 1/4 cup oat bran flour and 3/4 cup quinoa flour. Delicious!)

3 eggs

2/3 cup applesauce (no sugar added)

1/2 cup raw honey or 3/4 cup Xylitol

2 teaspoons vanilla extract

In a mixing bowl, beat together eggs, your choice of sweetener, applesauce, and vanilla. Next add your flour (s), cinnamon, salt, baking soda, and baking powder. Mix in carrots, raisins, nuts, coconut and anything else you want (we tried sunflower seeds today). Fill greased (grapeseed oil spray) muffin tins very full. Bake at 350 degrees for 18-20 minutes or until toothpick placed in center comes out clean. For me, it made 14 large muffins. Or 24 mini muffins and 6 large muffins.
**We absolutely love the gluten free version with xylitol of these! So healthy, light and delicious. Try it!

Blueberry Muffins

This is a Betty Crocker recipe re-done! I changed some of the ingredients to make them healthier. Not very sweet, but perfectly delicious and healthy!

2 cups milk

1/2 cup grapeseed oil or coconut oil (I love it with the coconut oil!)
2 eggs

1/4 cup raw honey
4 cups whole wheat flour

4 teaspoons baking powder

1 teaspoon sea salt

2-3 cups fresh or frozen blueberries (I use a 12 oz bag of frozen organic blueberries)

Oats (just to sprinkle on top)

Heat oven to 400 degrees. Line or spray pans with grapeseed oil spray. Beat milk, oil, egg and your choice of sweetener. Mix in flour, baking powder and sea salt just until flour is moistened. Will be slightly lumpy. Fold in blueberries. Divide batter evenly among cups and sprinkle with streusel topping and oats.

Streusel Topping:

1/2 cup whole wheat flour

1/3 cup organic sucanat (This may looked burned or very browned when cooked on top but it is not)
1 tablespoon raw honey
1/2 teaspoon ground cinnamon

4 tablespoons unrefined coconut oil (kept cold otherwise it gets too melty!)

Mix all ingredients together in a bowl, cutting in the coconut oil if it's solid enough. Sprinkle on muffins.

Bake for about 20 minutes. This makes between 15 and 20 muffins for me.