Month: October 2016

Very Berry Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Soy Free/ Nut Free)

Who says that you can only eat muffins filled with berries in the summer. My freezer is filled with delicious berries that I froze in the summer! Some people want to wait until the dead of winter. I say enjoy them all year long!! You can have your own creations. Choose one kind of berry or add three. What ever flavour you would like is your choice.

Very Berry Muffins

 

Very Berry Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Soy Free/ Nut Free)

3/4 c. gluten free muffin mix

3/4 c. sorghum flour (or 3/4 c. more gluten free flour mix)

1/3. c. ground flax

1/2 c. palm sugar (or desired sweetener)

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. xanthan gum

1/4 tsp. sea salt

2 Tbsp. coconut oil

1/2 c. unsweetened apple sauce

1 c. milk alternative (I use my cashew milk. Do not use that if you are nut free)

1 Tbsp. lemon juice

1 c. mixed berries (if frozen do not defrost)

Preheat oven to 400 degrees

In a medium size bowl whisk together flours, ground flax, sugar, baking powder, baking soda, xanthan gum and sea salt. Cut in coconut oil. Set aside.

In a large bowl pour in milk alternative, apple sauce and lemon juice. Stir to mix. Add flour mixture into milk mixture and mix well with fork. Stir in berries just until combined.

Divide batter between 12 greased muffin tins. Bake for 17-20 minutes or until toothpick comes out clean. Let cool for ten minutes then remove onto cooling rack.

Very Berry Muffins

 

Store muffins in a sealed container for up to three days. Freezes well.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday’s Marathon of Food.

Paleo Apple Spice Cake (Vegan/ Nut Free/ Dairy Free/ Grain Free/ Gluten Free/ Soy Free)

Fall has arrived and so has October! All of the lovely colours from the leaves changing colour are a great site to see! Is there any better smell in the fall than cinnamon and apples baking? I absolutely love it! As I was told by a friend of mine who smelled it baking, “It smells like fall in here”.

With the Canadian Thanksgiving being next Monday, I know I’ll be serving this scrumptious dessert!

Paleo Apple Spice Cake

Paleo Apple Spice Cake (Vegan/ Nut Free/ Dairy Free/ Grain Free/ Gluten Free/ Soy Free)

Cake:

2/3 c. tapioca starch

1/2 c. coconut flour

1/2 c. ground flax

2/3 c. palm sugar

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

2 Tbsp. coconut oil

2 Tbsp lemon juice

3/4 c. milk alternative

2 c. diced apples (I have used Macs and Paula reds but whatever kind will work)

Topping:

2 Tbsp. coconut oil

1/3 c. palm sugar

1/3 c. tapioca starch

2 tsp. ground cinnamon

Preheat oven to 350 degrees

In a medium size bowl whisk together tapioca starch, coconut flour, ground flax, palm sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Then stir in coconut oil. Add lemon juice and milk alternative and stir completely. Mixture will seem dry, don’t worry. Fold in diced apples. Pour batter into 9 inch baking pan that is lined with parchment paper.

Mix together ingredients for topping, then spread over batter.

Bake for 30-35 minutes

Serve with coconut whipped cream if desired. Serve warm or cold. Store in a sealed container on the counter for up to two days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays

%d bloggers like this: