Tag Archives: Gluten Free

Monkey Recovery Muffins

Monkey Recovery Muffins

Monkey Muffins are full of superfoods that support the body in recovery from physical work/exercise. That are also flavorful and make a great breakfast or snack.

How do the ingredients support the body?*

Bananas contains vitamin B6, fiber, potassium, magnesium, vitamin C and manganese.

Choffy contains theobromine, anandamide, antioxidants, and epicatechin.

Coconut Oil contains healthy fats.

Honey contains antioxidants, minerals, enzymes that have many potential health benefits. 

Oats contains fiber, phosphorus, thiamine, magnesium and zinc

Ingredients

4 Bananas
1 Cup Whipped Choffy
1/2 Cup Coconut Oil
3/4 Cup Raw Honey
1 1/2 tsp Vanilla
3/4 tsp Baking Soda
3/4 tsp Baking Powder
1/2 tsp Salt
1 1/2 Cup Oat Flour
2 Cups Quick Oats

Directions

Preheat oven to 375 degrees. And line muffin tins with liners.
Make Oat flour by grinding oats in blender approximately 1 1/2 cup to make 1 cup.

Smash bananas.
Make whipped Choffy by blending 3/4 cup Choffy grinds with 1/4 cup brewed Choffy until it is the texture of mousse. Add in to the blender Honey, Coconut Oil, and blend until smooth.

Mix in bananas. Stir in the remaining ingredients.

Bake for 30-35 minutes. Remove from pan and let cool for at least 10 minutes before serving. These also freeze well.

Resources

The Nutrition Source Bananas https://www.hsph.harvard.edu/nutritionsource/food-features/bananas/

Health Benefits of Cacao https://choffy.com/health-benefits-cacao-health-benefits/

The Nutrition Source Coconut Oil https://www.hsph.harvard.edu/nutritionsource/food-features/coconut-oil/

Honey and Health: A Review of Recent Clinical Research https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5424551/

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Keto Peanut Butter Cookies

Keto Peanut Butter Cookies

These low carb, gluten free cookies are a nice treat.

Ingredients

4 Eggs
1/2 C Truvia Cane Sugar Blend
2 C Fresh Ground Peanut Butter
1 C Peanut Flour

Direction

Beat eggs with Truvia. Stir in peanut butter and peanut flour.

Roll into 30 – 1 1/2 inch balls. Slightly smash by crisscross with a fork.

Bake at 325 degrees for 10-12 minutes. Cool on cookie sheet for 10 minutes.

Keto Peanut Butter Cookies

Nutrition Information

Full BatchPer Cookie (30 ct)
Calories3956132
Protein187 g6.23 g
Total Carbs201 g6.7 g
Fiber41 g1.33 g
Sugar69 g2.3 g
Fat276 g9.2 g
Saturated Fat40 g1.33 g
Sodium508 mg17 mg

Double Chocolate Zucchini Bread

Double Fudge Zucchini Bread

I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.

Ingredients

3 Eggs
1 cup Brown Sugar
1 cup Sugar
1 1/4 cup Grapeseed or Avocado Oil
2 cup Grated Zucchini
1 T Vanilla
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Cocoa Powder
2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend
12 oz Mini Chocolate Chips

Directions

Preheat oven to 375.

Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.

Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.

Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.

https://beyondfoodisart.com/

Gluten Free Lemon Poppy Seed Muffins

I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.

Ingredients

3/4 cup Coconut Flour
1 tsp Baking Soda
2 T Poppy Seeds
1/4 cup Sour Cream
1/3 cup Oil (Avocado or Grapeseed)
4 Large Eggs
3 T Lemon Juice
30 drops doTERRA Lemon Oil

Direction

In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.

In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.

Preheat oven to 350 degrees.

Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.

Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.

Bake for 18 to 22 minutes, until golden brown.

Optional:

Drizzle with Lemon glaze.

Lemon Drizzle

1 T Unsalted Butter melted
2 T Lemon Juice
1/2 cup Powdered Sugar

Combined together until smooth.

Amazing Gluten Free Vanilla Cake

Amazing Gluten Free Vanilla Cake

We have played around with several recipes before landing on this one. It is moist and fluffy. The key is the combination of oil and sour cream as well as using 2 different gluten free flour blends.

Ingredients

1 1/4 cups Namaste Gluten Free Flour
1 cup Bob’s Red Mill 1-1 Gluten Free Flour
3 tsp baking powder
1 tsp salt
1 3/4 cups sugar
3 eggs
1/2 cup Grapeseed or Avocado Oil
1 T Vanilla Extract
1 tsp lemon juice
1/2 cup sour cream
1 cup Whole Milk

Directions

Preheat oven to 350 degrees. Grease 9X13 pan.

Combined the flours, baking powder and salt. Combined remaining in separate bowl.

Using a hand mixer whisk in 1/3 of wet ingredients to dry ingredients. Repeat twice and mix well.

Pour into the pan and bake for 35 to 40 minutes or until a toothpick comes out clean.

Store at room temperature with an airtight lid.

Serve with Butter Cream Frosting or Berries and Whipping Cream.

Peanut Butter Cookies (Plus Gluten Free Option)

Ingredients

1/2 cup Unsalted Butter
1 1/2 cup Creamy Peanut Butter
2 cups Packed Brown Sugar
4 Eggs
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 cup Peanut Flour
1 cup Flour or Namaste Gluten Flour
1/2 cup Sugar (for rolling in)

Directions

Pre-heat oven to 350 degrees. Cream together butter, peanut butter, and brown sugar. Stir in eggs and vanilla. Add in baking soda, baking powder, salt, peanut flour, flour and combine completely. Roll dough into ball and roll in granulated sugar and place on cookie sheet. Using a fork make a crisscross smashing the ball to 1/4 inch thickness. Bake for 8 -10 minutes.

Cream Cheese Crumb Cake

Cream Cheese Crumb Cake

I love Cream Cheese Danish, Coffee Cakes and THIS! It can be made gluten free as well.

Ingredients

8 oz Cream Cheese
4 oz Unsalted Butter
14 oz Bisquick (Gluten Free Bisquick)
4 oz Milk
16 oz Strawberry Cream Cream
2 oz Bisquick (Gluten Free Bisquick)

Directions

Preheat oven to 350 degrees.
Grease a 9×9 cake pan. Combined Cream Cheese, Butter, 14 oz Bisquick and milk. Pour half of the crust mixture into the pan. Evenly spread Strawberry cream cheese over the crust. Add 2 oz of Bisquick into the remaining crust to create a crumble. Sprinkle Crumble mixture evenly over the cream cheese mixture.
Bake for 20-30 minutes until lightly golden brown. 
Cut into 9 pieces. You may want to serve with a glaze.

Crumb Cake Steps
Crumb Cake Serving

Cream Cheese Glaze

4 oz Cream Cheese
2 T Unsalted Butter
1/2 cup Whipping Cream
1 T Pure Vanilla or 1 tsp Almond Extract
1 cup Powdered Sugars
*optional food coloring
Whip together with mixer.

Simple Glaze

1 T Unsalted Butter
1 T Milk
1/2 tsp Vanilla
1 cup Powdered Sugar
*optional food coloring
Whip together with mixer

Gluten Free Cheddar Garlic Biscuits

Gluten Free Cheddar Garlic Biscuits

You won’t know these are gluten free. These cheesy biscuits are a family favorite.

Ingredients:

1 cup Tapioca Flour
1 cup Namaste Gluten Free Flour
1/4 tsp Salt
1/2 cup Crisco 
1 cup Sour Cream 
1T Baking Powder
1 1/4 cup Cheddar Cheese
1/4 tsp Johnny’s Garlic Salt 
1 tsp Water

Garlic Butter:

1 T Johnny’s Garlic Salt 
1/4 cup Melted butter 

Directions:

Preheat oven to 425. Cut shortening into dry ingredients. Stir in cheddar cheese.  Fold in sour cream and water.  Bake 14-17 minutes. while cooking make the garlic butter. Once out of the oven baste each of the biscuits evenly with garlic butter. Enjoy!

Over Night Wild Orange Coconut Chia Pudding

Over Night Wild Orange Coconut Chia Pudding

We enjoy this pudding for breakfast or a snack.

Ingredients

15 oz Can Coconut Milk
1/2 Cup Cocconut Milk
10-15 Drops doTerra Wild Orange Essential Oil
6 T Chia Seeds
6 T Shredded Coconut

Direction

In a glass, ceramic or metal bowl combined coconut milk and essential oil. Stir in chai seeds. Cover and place in the refrigerator over night. Divide into 2-4 serving and top with shredded coconut.

Over Night Wild Orange Coconut Chai Pudding

 

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread (with Gluten Free Variation)

My Grandma would always make chocolate zucchini bread in the fall. We made a few adjustments as well as made a gluten free variation for my daughter to enjoy.

Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
2 Cups Flour
1 Cup Mini Chocolate Chips

Gluten Free Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 1/4 Cups Namaste Flour Blend
1 1/4 Cups Tapioca Flour
1 Cup Mini Chocolate Chips

Directions

Pre-heat oven to 375. Cream together eggs, sugar, and oil. Stir in zucchini and vanilla. Fold in coco, baking soda, salt, cinnamon, and flour. Stir in chocolate chips. Pour in to greased bread pans. Makes 2 large loaves or 5-6 small loaves.