Monday, August 31, 2015

Gluten Free Veggie and Fruit Muffins with no refined sugar

As with my previous post, you may notice I've returned a bit to baking. I feel a little bad about it, but by keeping it gluten free, I'm not nearly as worried about tummy troubles.
You can buy the ingredients for the gluten free mix I use on vitacost, and I have a $10 off coupon code here.

Prior to paleo and whole 30, I made clean eating veggie muffins all the time using white whole wheat flour. And we loved them. We haven't had a non paleo muffin around here in forever, but given event lately, I've taken to gluten free baking (mostly inspired by our weekly pizza and movie night that came about when I was working a lot of weekend).

Here's the recipe for awesome gluten free zucchini, carrot, apple, banana muffins made with honey

Veggie and Fruit Muffins 

(no refined sugar, no gluten, no dairy)

makes 24, takes about an hour including prep/cook time (unless you use a food processor to grate, then it's much faster but mine is currently broken, so sad day)

about 2 cups grated zucchini
3 peeled and grated carrots
1 cored and grated apple
2 mashed ripe bananas
3 eggs
3/4 to 1 cup honey, depending on desired sweetness
2 tsp vanilla extract
1/2 cooking oil of your choice (I used GMO free canola, but I've also used grapeseed oil, melted coconut oil would also work)

3 cups gluten free flour blend
1/2 tsp baking powder, aluminium free
1 3/4 tsp baking soda
1 tsp salt

Heat oven to 400 degrees. In a large mixing bowl combine the fruits/veggies, then make a well in the center and dump wet ingredients in. Whisk within the well and then incorporate the fruits/veggies mixture all together.  In a medium bowl, combine dry ingredients. Stir dry mixture into the wet mixture until combined. Pour into prepared or lined muffin tins. You will get 24 muffins, so if you have 2 pans, cook at the same time, otherwise do 2 batches as needed. Bake for 8 minutes at 400 degrees, then rotate pans and lower temp to 350. Bake for 10-12 minutes longer until toothpick comes out clean. Enjoy :-) Refrigerate leftovers

Gluten Free Zucchini Brownies

G and I have been having Thursday mornings to ourselves since J started going to gym school by himself. He loves the extroverted time in the class room and playing during gym time. G and I get a homeschool reading lesson in and play a fun game. Then we've been doing some delish baking. Most recently we made some zucchini brownies, utilizing the gluten free flour mix I made a few weeks ago. I got it from A Little Insanity and ordered my ingredients from vitacost (I have a $10 off coupon code for you here)

Gluten Free Zucchini Brownies (super rich and moist)

about 16, about an hour total time

2/3 cup cooking oil (I used gmo free canola oil, but grapeseed, coconut, or other would work too)
2 tsp vanilla
1.5 cups brown sugar
1 egg
1 tsp salt
2 cups gluten free flour blend
1 tsp baking soda
1/2 cup cacoa powder
2.5 cups grated zucchini

Preheat oven to 350 degrees, oil/spray a 9 x 9 pan. In a large bowl mix everything but zucchini. Add the zucchini, and mix until well combined. It will take a while, unless you are using a mixer, but I recommed doing it by hand and just stirring for like 4 minutes. Bake for 20 minutes or until a toothpick comes out clean.