There is nothing like the smell of gingerbread baking! Clove, ginger, nutmeg and cinnamon is such a wonderful mix of spices! Get them all in this gluten free gingerbread muffins recipe which is adapted from If You Give A Blonde A Kitchen. 

Recipe for Gluten Free Gingerbread Muffins

 

 

• 1 ¾ cups almond flour
• 1/4 cup coconut flour
• ▢1 teaspoon baking soda
• ▢2 teaspoons ground cinnamon
• ▢2 teaspoons ground ginger
• ▢¼ teaspoon ground cloves
• ▢¼ teaspoon ground nutmeg
• ▢¼ teaspoon salt
• ▢½ cup unsalted butter, melted
• ▢½ cup sugar free brown sugar (or make your own - see below)
• ▢½ cup molasses
• ▢1 large egg, room temperature
• ▢½ cup water, room temperature

• Preheat the oven to 350°F. Line a muffin tin with paper liners. 
• Stir together the almond and coconut flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. 
• In a large bowl mix together the melted butter, brown sugar, molasses, and egg on medium-high speed until light brown.
• With the mixer on low, add one third of the flour mixture to the melted butter mixture, then 1/4 cup water. Repeat ending with the flour mixture. Mix just until the flour is moist.
• Fill prepared muffin tin with batter until each cupcake liner is two-thirds full. Bake for 18 minutes, until a toothpick inserted in the center of one comes out clean. Remove the muffins from the oven and cool in the pan for 5 minutes. Transfer them to a rack to cool completely.
• *To make your own sugar free brown sugar mix 1 cup of xylitol with 3 tablespoons of molasses

Gluten Free Autumn Apple Spice Cake

One of my favorite things about the fall season is all of the delicious flavors! This recipe for Gluten Free Autumn Apple Spice Cake includes many of those fall flavors - apples, cinnamon and pumpkin spice! It would certainly make a great addition to your Thanksgiving dessert table. In addition to being full of flavor it is also gluten, dairy and refined sugar free! 

 

Ingredients for cake:

3/4 cup almond flour

1/2 cup gluten free flour blend

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/4 teaspoon xantham gum

1/2 cup honey

1 egg

1/2 cup applesauce

1/4 cup melted coconut oil

1 small apple chopped

For the "icing":

2 tablespoons softened coconut oil

1/2 cup honey

1/2 teaspoon cinnamon

Directions:

Preheat the oven to 350 and lightly grease an 8" x 8" pan.

Mix all dry ingredients (from almond flour to xantham gum) in a medium size bowl.

In a large bowl mix 1/2 cup of honey, egg, applesauce and coconut oil. 

Slowly mix the dry ingredients into the wet ingredients until well blended. Then stir in the apples.

Pour batter into greased pan and bake for about 20 minutes or until lightly browned.

Mix the icing ingredients in a small bowl until well blended. Once cake has cooled, pour the icing over the cake right before serving.

 

Are you craving something pumpkin flavored?  This Chocolate Pumpkin Bread will hit the spot. It is moist and delicious with a hint of pumpkin spice!  And it is not only gluten free but sugar free and dairy free as well.

Gluten Free Chocolate Pumpkin Bread

1 cup almond flour
1 cup gluten free flour blend
½ cup unsweetened cocoa
3/4 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup xylitol
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
15 oz can pumpkin puree
¹⁄3 cup sugar free brown sugar*
2 eggs at room temperature
¹⁄3 cup melted coconut oil
¼ cup milk
2 teaspoons vanilla
1 cup sugar free chocolate chips (if you are not worried about dairy)

*To make sugar free brown sugar, mix 1/3 cup of xylitol with 1 teaspoon of molasses

Directions:

Preheat oven to 350°. Then spray a loaf pan with non-stick spray.

In a large bowl mix dry ingredients from almond flour to pumpkin pie spice so they are well blended. 

In a separate bowl mix wet ingredients from pumpkin puree to vanilla.

Pour wet ingredients into bowl with dry ingredients and mix until well combined. If using the chocolate chips, stir them in at this point.

Add batter to prepared loaf pan and bake for 60-70 minutes. Let cool in pan for 10 minutes then remove from pan.

As with most gluten free products, this is best served the first few days. If you will not be eating it right away, cut into slices and freeze. Then you can defrost 1 or 2 pieces at a time to eat.

Looking for other gluten free pumpkin recipes? Check out these pumpkin spice raisin muffins. 



Recipe is a modified version of Pumpkin Bread from What the Fork.

With cooler weather comes the desire for comfort foods. And who doesn't love a casserole? Most casseroles have cream of chicken soup as one of the ingredients. But the ingredients listed on the canned version are certainly something I can do without: modified food starch, soy protein concentrate, yeast extract and sugar! Why do they need to put sugar in soup?
 Why not make your own healthy version? It's really easy and doesn't take much time at all. This recipe is for a gluten free and dairy free version. And the best thing is you will know what all the ingredients are!

                                        

Healthy Cream of Chicken Soup

Ingredients:
3 Tablespoons gluten free flour (no xantham gum)
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
3 Tablespoons olive oil
¾ cup chicken broth
¾ cup dairy free milk (I use unsweetened almond milk)
½ cup chopped chicken breast (or you can add celery or mushroom depending on what type of soup you want)

Directions:

Mix the 3 tablespoons of gf flour with the rosemary, thyme, salt and pepper. Add the 3 tablespoons of olive oil to a small pan and begin to heat over medium heat. Slowly add the flour mix, stirring to mix it into the oil.  Continue cooking for about 2-3 minutes. Then slowly add the chicken broth into the pan, stirring as you add it. Then add the milk and mix well. The chicken is added in last. Cook the mixture until it thickens, about 5 minutes. This makes 12 oz of soup which is a little more than the canned version which is 10.5 oz.

Coconut Cream Pie is one of those desserts that seems perfect for the spring and summer months!  However, for a coconut lover like me, it is certainly good any time of the year! I adapted this recipe from one posted on Today’s Mama to make it more allergy friendly.   It does have almond flour in the crust but you could easily make a crust with all coconut flour.

Basic Directions:

Put all the dry ingredients for the crust in a food processor then pulse to mix.  Next, add all the wet ingredients and run processor until well combined.

Press all the ingredients into the bottom and up the sides of a pie pan and bake.

While the crust is baking, mix coconut with stevia then toast it for your topping.

Make your custard.

Let everything cool and add custard to crust then sprinkle with toasted coconut! Finally, enjoy!

What is your favorite kind of pie? Leave a comment!

Recipe:

Coconut Cream Pie - Gluten, Sugar & Dairy Free

Serves 6

Coconut cream pie that is allergy friendly

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Prep Time

30 min

Total Time

30 min

Crust

1. ½ cup almond flour
2. ½ cup coconut flour
3. ¼ teaspoon salt
4. ¼ teaspoon baking soda
5. ¹/3 cup coconut oil, melted
6. ¼ teaspoon liquid stevia
7. 1 egg
8. ½ teaspoon vanilla extract
9. ½ teaspoon coconut extract (or you can use all vanilla)

Custard filling

1. 4 egg yolks
2. 1/3 cup cornstarch
3. 1 can full fat coconut milk
4. almond milk - 1 can of coconut milk + enough almond milk to equal 3 cups
5. ¾ teaspoon liquid stevia
6. ½ teaspoon salt
7. 1 teaspoon vanilla extract
8. 1 teaspoon coconut extract (or use all vanilla)
9. 2 tablespoons coconut oil, melted
10. 1 cup shredded unsweetened coconut

Topping

1. ½ - 1 cup unsweetened coconut
2. liquid stevia

Crust

1. Put dry ingredients in food processor then pulse to blend.
2. Add the liquid ingredients in with the dry ingredients, process until well mixed.
3. Press the mixture in the bottom and up the sides of a 9" pie pan.
4. Bake at 350° for 10-12 minutes.

Custard

1. Whisk the egg yolks into a medium size bowl. Set aside.
2. Combine cornstarch and salt in a medium saucepan.
3. Add milk to the pan slowly, stirring to avoid clumps.
4. Cook over medium heat, stirring until the mixture boils. Let it boil for 1 minute.
5. Add ½ the milk mixture to the egg yolks, stirring to temper.
6. Add egg mixture back into saucepan and boil for 1 minute.
7. Remove from heat and mix in extracts, coconut oil and coconut.
8. Let cool for 20-30 minutes then pour into baked crust.

Topping

1. Mix the coconut with a few drops of stevia.
2. Spread the coconut on a parchment covered baking pan.
3. Bake at 400° for 2-3 minutes. Check frequently so coconut does not burn
4. Sprinkle toasted coconut on top of pie.
5. Place pie in refrigerator to set.

By Roseann Hampton

Adapted from Today's Mama

Summer is a very welcome time in my life.  After 9 months of teaching I can finally get enough sleep to not feel exhausted every day! And it’s blueberry picking time in Texas!  I went to Moorhead’s Blueberry Farmthis weekend with a friend from work.  I picked just around 7 pounds of deliciously sweet organic blueberries to make these Gluten Free Blueberry Muffins!

In the constant battle I face with candida overgrowth I don’t eat any refined sugar and I also limit my overall sugar and carb intake. Berries are one of the fruits I eat because they are low in sugar, 7.4 grams per 1/2 cup (although they are a little higher than strawberries which have 3.5 grams per 1/2 cup).   Most of the carbs in blueberries is fiber, approximately 2 grams per 1/2 cup.  Blueberries also contain a wide range of phytochemicals which are believed to give them antioxidant and anti-inflammatory properties.  This is an added benefit in helping with my autoimmune diseases!  To read more about the health benefits of blueberries, check out this article by Dr. Axe – 7 Health Benefits of Blueberries.

With all these blueberries I had to do some baking.  I made a regular batch of blueberry muffins for my husband for father’s day using this recipe found at the “Oh My Goodness Chocolate Desserts” blog.  I then modified the recipe to make it gluten and refined sugar free.  It is mostly dairy free except for the fact that I used butter for the streusel topping.  My sensitivity to dairy is mainly linked to the protein in dairy.  Since butter is the fat that has been isolated from the protein and carbs my body can usually tolerate it.

Gluten Free/Sugar Free Blueberry Muffins with Streusel Topping

Ingredients

For the Muffins:

2 cups + 1 tablespoon gluten free flour blend (I use King Arthur)

3 teaspoons gluten free baking powder

1/2 teaspoon salt

1 teaspoon xanthan gum

2 large eggs

1/2 cup Splenda

1/2 teaspoon liquid stevia (I use SweetLeaf)

1 cup dairy free yogurt (I use So Delicious Unsweetened)

1/2 cup coconut oil, melted

1 teaspoon vanilla extract

2 cups fresh blueberries

For the Streusel:

1/4 cup almond flour

1/4 cup coconut flour

1/3 cup splenda or sweetener of choice

3/4 teaspoons cinnamon

1/2 stick salted butter, melted

Directions:

1.  Preheat your oven to 400° and line your muffin tin with paper liners.
2.  Make the crumb topping by mixing together the flours, splenda and cinnamon in a small bowl.  Pour in the melted butter and stir until crumbly.
3. To make muffins, stir together 2 cups flour, baking powder, salt and xanthan gum in a large bowl.
4.  In a separate bowl mix the splenda with the eggs.  Then add the stevia. Whisk in yogurt, oil and vanilla.
5.  Fold wet ingredients into the bowl with the dry ingredients. Stir gently just until dry ingredients are wet.
6. Mix 1 1/2 cups of blueberries with the 1 tablespoon flour.  Then gently fold them into the batter.
7. Spoon batter into muffin tin until the batter is almost to the top of the liner.  Top with the extra blueberries and then the streusel.  Gently push the topping into the muffin batter.
8. Place the muffin tin in the oven and reduce the temperature to 375°.  Bake for 22-25 minutes or until they are lightly browned on top and a toothpick comes out clean.
9. Let muffins cool in the pan for about 10 minutes then remove them to a wire rack.
10. Enjoy!