Tag: gluten-free

Gluten-Free Almond Zucchini Mini-Muffins

Temptation. A to Z.

Almond flour and zucchini mini-muffins sweetened only with pure maple syrup. That's right. No cane sugar. Almond flour and bourbon vanilla bring their subtle, natural sweetness to gluten-free muffin recipes, so why cloak it with a heavy dose of sugar? And adding a lip-smacking kiss of ginger wakes up the zucchini (which tends to fall asleep in baking recipes, due to utter lack of commitment and verve).

I've added quinoa flakes for extra protein, and brown rice flour to round out the whole grains. And a small bit of tapioca starch- to give these whole grain based muffins some lift. Now the only hitch is, don't eat all twenty-four at once, Darling.

Tell yourself you're only going to eat one.

Well, maybe two.

Don't think about three.

Or imagine four.

Because that fourth delectable bite of nary a muffin- really, it's only a tease of a muffin- might stir your desire for a fifth. And the next thing you know, half the mini-muffin pan is empty. And you are standing, wide-eyed and innocent, brushing baby sized crumbs off your chin, when your husband swings around the corner into the sunlit kitchen and inhales, declaring, Sweet Tapdancing Buddha, it smells good in here! What did you bake?

And thinking lickity-split fast you tell him, I made a dozen almond flour zucchini mini-muffins.

Want to try one?

Gluten-Free Peach Crisp Recipe

Peachy Goodness.

Your plucky gluten-free goddess at large has been conjuring egg-free disasters- one after another- in her tiny blue-tiled cocina. And tossing said disasters (affectionately known as drek) into the trash bin left and right, developing quite an aim despite her gloomy disposition.

She shoots- she scores!

In fact, the greenbacks spent on the alternative flours, gluten-free casein-free mixes, tiny allergen-free chocolate chips and organic bananas could have bought said Gluten-Free Goddess a lovely bottle of Lavanila Summer. The big bottle, not the purse size.

And by the way, don't believe what they tell you about subbing eggs with bananas in a chocolate recipe, Babycakes, unless you have a taste for tacky, gummy brownies that have a faint but distinct Eau de Baby Food top note.

But in every third act… there's a moment.

You know, that pregnant pause, where our bruised but glistening heroine turns- damp and tendrilled, emotionally raw, soy-free chocolate smears artfully adorning her noble apron- and tucks an errant wisp of hair behind her left ear as she squints into the radiating oven, inhales a whiff of cinnamon-laced peachy heaven and senses deep in her fragile loyal heart she's got a winner.

Cue music.

Darling, this summery vegan treat is so luscious your gluten-eating wiener-chomping friends will scrape their plates shiny clean and beg for more. They will. Promise.

So you may as well make two. One for them.

And one for you.