Double Blueberry Muffin with Lemon Glaze

I can't seem to get enough of blueberries and lemon lately.  I have made these muffins many times and it is one of our favorite blueberry recipes.  It is the type of recipe you can tweak and it always turns out.  This time I took out most all of the brown sugar from my original recipe and added more  fruit for sweetness and they turned out perfect.  The glaze I have been experimenting with is kind of like a magic shell, it hardens as it cools.  I love the added lemon flavor that the glaze provides, but these muffins stand on their own and you certainly don't need it.  The "double" part of the recipe is a organic fruit sweetened jelly that I added to the center once cooled and out of the oven.  It adds a bit of "jelly-donut" feel to it and is a delicious surprise when you bite into them.  If you love blueberry muffins like we do, you will definitely love these! 




Double Blueberry Muffins with Lemon Glaze:
Oven 350 degrees
12 cup muffin tin with liners

1 Cup  Brown Rice Flour
3/4 Cup  Sweet Rice Flour
1/2 Cup  Potato Starch
1/2 tsp  Xantham Gum
2 tsp  Baking Powder
1 tsp  Baking Soda
1/2 tsp  Sea Salt
1 tsp  Cinnamon (ground)
1 TB  Egg Replacer mixed with 3 TB Rice Milk
1/2 Cup Organic Brown Sugar (loosely/ non packed)
1  Banana
1/2 Cup  Applesauce (unsweetened)
1/2 Cup  Rice Milk
1/2 Cup  Coconut Oil (melted)
1 tsp  Almond Extract
1 Cup  Blueberries (frozen or fresh)

1/2 Cup  Organic Blueberry Jelly (or purple jelly of choice)

Lemon Glaze:

1/2 Cup  Coconut Oil
1/2 Cup plus 1 TB  Organic Powdered Sugar
1/2 Tsp  Crystallized Lemon Powder



Preheat oven 350 degrees.  Line 12 cup muffin tin with liners, set aside.
In large mixing bowl with paddle attachment add banana, applesauce, rice milk, egg replacer mixture, brown sugar and almond extract.  Mix until well combined.  Add brown rice flour, sweet white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt and cinnamon.  Mix on low to combine and drizzle in coconut oil slowly.  Mix on medium speed 1-2 minutes until mixed well.  Mix in blueberries by hand.  Fill muffin tin and bake at 350 degrees for 27 minutes or until a toothpick comes out clean. (I used frozen blueberries so my bake time would be longer than fresh ones)  Cool completely before adding the blueberry jelly to center and topping with glaze.

Once completely cooled, with a small paring knife, cut a "V" out of the top of the muffin.  Fill the hole with a spoonful of the blueberry jelly.  Place cut top back onto muffin.  (you may have to cut a bit of the "V" bottom off to fit back on, once the jelly is in the hole)

Melt the coconut oil and add the powdered sugar and lemon powder and whisk by hand until well mixed.  With a spoon drizzle onto tops of muffins.  The glaze will set up very quickly and have a "magic shell" type finish to it.

Enjoy!

This recipe also shared at:
Allergy Free Wednesday,Gluten Free Wednesdays,Wheat Free Wednesday,Gluten Free Fridays

Lemon Cake and Strawberry Butter Cream Icing

Inspired by Spring!  
Lemons and strawberries.  So simple, but so delicious.....This cake turned out so good I made it for our Easter dessert.  A basic white cake has alluded me for years since I first started cooking allergy free.  All the recipes I have tried have ended up tasting like a heavy pound cake or closer to a corn bread texture.  I eventually gave up and just stuck to the tried and true chocolate cakes which are so much easier to cook.  But this recipe has much more of a "true" white cake texture and with a touch of lemon flavor it is amazing.  I have made a couple different fruit butter creams to try out on it, but still prefer the strawberry.  This is definitely one of my go-to cakes.  I hope you enjoy!



Lemon Cake:
oven:  350 Degrees
9 X 13 Pan


1 1/2 Cups  White Rice Flour
1/2 Cup  Brown rice Flour
1 Cup  Potato Starch
1 tsp  Xantham Gum
2 Cups  Organic Sugar
3 tsp  Baking Powder
1 tsp  Baking Soda
1/2 tsp  Sea Salt
3/4 Cup  Canola Oil
2 tsp  Vanilla Extract
4 TB  Apple Cider Vinegar
4 tsp  Lemon Powder (crystallized)
1/2 Cup  Coconut Milk (carton)
1 Cup  Rice Milk

Preheat oven to 350 degrees.  Line a 9 X 13 pan with parchment paper, set aside.
In large mixing bowl add white rice flour, brown rice flour, potato starch, xantham gum, sugar, baking powder, baking soda, sea salt and lemon powder.  Mix on low speed until blended.  Warm coconut milk and rice milk.  Add warmed milk(s), canola oil, vanilla extract and apple cider vinegar to flour mixture all at once.  Mix on medium speed until well blended, scraping down mixing bowl when needed.  Pour mixture into 9 X 13 lined pan and bake at 350 degrees for 30 minutes or until toothpick comes out clean.  Cool completely before icing.

Strawberry Butter Cream Icing:

1/2 Cup + 1/4 Cup  Butter substitute -room temp
1/2 Cup + 1/4 Cup  Spectrum Shortening
pinch of salt
4 1/2 Cup  Powdered Sugar
3 TB + 2 tsp  Strawberry puree (or strawberry jam)

In mixing bowl, combine butter, shortening and pinch of salt.  Mix on medium speed about 4-5 minutes.  Add in powdered sugar and strawberry puree, mix on low until combined then turn up to medium speed and mix until fluffy, about 3-5 minutes.  Place in piping bag with desired tip.

*note- This butter cream icing is best at room temp.

This recipe also shared at:  Gluten Free Wednesdays,Allergy Free Wednesdays,Showcase Your Talent Thursday,Gluten Free Fridays,Totally Tasty Tuesdays,Slightly Indulgent Tuesdays,Whats In Your Kitchen Wednesday

Autism Awareness Month!

AUTISM AWARENESS MONTH!

Lets all turn on our blue lights and show our support for Autism.

Lets all think about how Autism has touched our lives and the lives of the people we know.

Lets all remember that Autism has taught us to be patient, loving, forgiving, diverse, inspired, motivated and warrior parents to say the least!

I learn from my daughters Autism everyday and it is ever changing.  She has taught me things I never thought I needed to learn and hopefully there are others who are as blessed as I am.  

Fruit and Veggie Muffins with Pineapple Glaze

Getting fruit and vegetables into my youngest, who has Autism, can be quite the struggle.  I've come to learn that the only tried and true way of getting healthy food into her is to chop it down to a smoothie-like texture and then put it into another food she likes!  There is no rule of thumb when it comes to Autism.  One day she loves apples or bananas and the next she can't stand the taste or texture of them.  It is ever changing.  You learn quickly to take a big breath and try something else.  I had to actually cut her off at eating just three of these today, which made me smile!  It is pure joy to see her enjoying food instead of fussing over it.  
These are a very quick and easy muffin to make I hope you enjoy them as much as we do.


gf/df/nf/soy free/vegan


Fruit and Veggie Muffins with Pineapple Glaze:
Oven 350 degrees
Cupcake pan with 12 liners

2 Cups  Brown Rice Flour
3/4 Cups  White Rice Flour
1/2 Cup  Potato Starch
1 1/2 tsp  Xantham Gum
1/2 tsp  Sea Salt
2 tsp  Baking Powder
1 tsp  Baking Soda
1/2 TB  Cinnamon (ground)
1/2 Cup  Rice Milk (warmed)
1   Carrot, large -peeled
1/2  Banana
1/4  Zucchini -peeled
2  Pineapple rings
2 TB  Egg Replacer mixed with 6 TB of Rice Milk
1/2 Cup  Organic Brown Sugar or Palm Sugar
3/4 Cups  Canola Oil
1 tsp  Pure Vanilla Extract
1/3 Cup  Enjoy Life Chocolate Chips

Preheat oven to 350 degrees.  Line a cupcake pan with 12 liners.  Set aside.
In mini chopper add peeled carrot, banana, peeled zucchini and pineapple slices and puree until smooth.  Add pureed mixture to large mixing bowl.  Add to that egg substitute mixture, brown sugar, canola oil and vanilla. Mix on low until well blended.  1-2 minutes.  Add brown rice flour, white rice flour, potato starch, xantham gum, sea salt, baking powder, baking soda, cinnamon and (warmed) rice milk.  Mix on medium speed about 2-3 minutes until well blended.  Add in chocolate chips.  Divide evenly into pan.  Bake 25 minutes or until toothpick comes out clean.  Cool completely.

Pineapple Glaze:

1 Cup  Organic Powdered Sugar
2 TB  Pineapple Juice

In small bowl add powdered sugar and pineapple juice and wisk until smooth.  Drizzle over cooled muffins.  Enjoy!



Also shared at:Allergy Friendly Lunchbox Love

Hawaiian Wedding Cake

Have you ever heard of Hawaiian Wedding Cake?  
I hadn't!  But after reading all the different versions of this cake, it made me want to recreate it allergy free.  Since we are right on the cusp of Spring, this should  fit nicely with the weather we wish we were having!    It is a light, tasty and very simple cake to make.  The traditional icing is cream cheese style.  But since we can't do dairy or soy in our home, I decided to make a coconut cream icing instead.  I think it works nicely with the pineapple, banana and hazelnuts in this recipe.  I hope you enjoy!


gf/df/sf vegan


Hawaiian Wedding Cake:
Oven 350 degrees
9 X 13 pan, parchment lined


1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/2 Cup  Potato Starch
1/4 Cup  Corn Starch
1 1/2 tsp  Xantham Gum
1 tsp  Baking Powder
1/2 tsp  Baking Soda
1 - 20 oz. can  Pineapple Chunks
1 Cup  Hazelnuts, chopped
1 large Banana
1 TB  Egg Replacer (mixed w/ 1/4 cup milk substitute)
1/2 Cup  Spectrum Shortening
1 Cup  Organic Brown Sugar
1/2 Cup reserved Pineapple juice

Preheat oven to 350 degrees.  Line a 9 X 13 pan with parchment paper.
Open and drain pineapple chunks, reserving the extra liquid for the cake recipe and icing recipe.
In a large mixing bowl, add egg replacer mixture, spectrum shortening and brown sugar.  Cream on medium speed about 2-3 minutes until will mixed.  Add in whole banana and mix on medium speed until broken up and well blended about 30 seconds.  Add in drained pineapple chunks and mix another 30 seconds on medium speed until well blended.  Add in brown rice flour, white rice flour, potato starch, corn starch, xantham gum, baking powder, baking soda, 1/2 cup reserved pineapple juice and hazelnuts.  Mix on low for 2-3 minutes scraping down as needed.  Pour into prepared pan and place in 350 degree oven for 40 minutes or until toothpick comes out clean.  Cool completely before icing.

Coconut Cream Icing:

1/2 Cup  Coconut Butter (softened)
1/2 Cup  Spectrum Shortening
1/4 Cup  Butter Substitute- we use Earth Balance soy free
pinch of salt
4 Cups  Organic Powdered Sugar
6 tsp  Pineapple juice (reserved)
4 TB  Coconut Milk (carton)

In large mixing bowl add coconut butter, spectrum, butter substitute and pinch of salt.  Cream on medium-high speed until well blended.  Add in organic powdered sugar, reserved pineapple juice and coconut milk.  Mix on medium high about 3-4 minutes until light and fluffy.  Ice cake!  This icing is always better at room temperature, so remember if you refrigerate the iced cake, always let it "rest" to room temp before eating.  Enjoy!

Chocolate Mint Cupcakes- gluten free/vegan/top 8 allergen free

If you’re enough lucky to be Irish... You’re lucky enough!

Happy St. Patrick's Day!

Here is my take on a chocolate mint dessert for the holiday.  It consists of a a chocolate chip cupcake, topped with a creamy vanilla buttercream and drizzled with a chocolate mint "magic shell".  It is divine.  

I would have loved the buttercream to be a beautiful green, but as you can tell by the picture, the green is more of a moss color!   That's what happens when you use natural food coloring, so I decided to just let the buttercream be.  And after eating one, having the color  the perfect shade of green didn't matter to me at all.......

gluten free, vegan......allergy free!

Chocolate Chip Cupcake:

Oven 350 degrees

12 cup cupcake pan with liners

3/4 Cup  White Rice Flour

1/4 Cup  Brown Rice Flour

1/2 Cup  Potato Starch

1/2 tsp  Xantham Gum

1 Cup  Organic Sugar

1 tsp.  Baking Soda

1/4 tsp.  Sea Salt

3 TB  Cocoa Powder

6 TB  Canola Oil

1 tsp  Vanilla Extract

2 TB  Applecider Vinegar

1 Cup  Coffee (hot)  I used decaf.

1/2 Cup  Chocolate Chips (Enjoy Life)

In a large mixing bowl, sift all dry ingredients into bowl.  Mix on low to combine well.  Add in canola oil, vanilla extract, applecider vinegar and hot coffee.  Mix well on medium speed, scraping down when needed.  Stir in chocolate chips.  Divide evenly into a 12 lined cupcake pan.  Bake for 18-20 minutes until a toothpick comes out clean.  Set aside and cool completely.

Vanilla Buttercream:

1/4 + 1/8 Cup  "Butter" (we use Earth Balance soy free)

1/4 + 1/8 Cup  Spectrum Shortening

pinch of salt

2 1/4 Cups  Organic Powdered Sugar

1 1/2 TB  Coconut Milk (carton) or milk substitute

1 tsp  Vanilla Extract

Natural Green Food coloring (if desired) 

Add butter, shortening and salt into large mixing bowl and mix on medium until well blended and soft.  Add in powdered sugar, milk and vanilla extract and mix on low until blended than medium until fluffy.  About 2-3 minutes.  Add natural food coloring if desired and mix until blended.  Set aside.

Chocolate Mint "Magic Shell"

1/2 Cup  Coconut Oil (melted)

1/4 Cup  Organic Powdered Sugar

3 tsp  Cocoa Powder

1/4 tsp  Mint Extract (or more if you like a stronger mint taste)

Add all ingredients into a small bowl and by hand until smooth.  It will be pourable.  Set aside.

Assembly:

Once the cupcakes have cooled completely, pipe on vanilla buttercream to a tall peak.  Put the iced cupcakes into refrigerator for about 1 hour to "set" the buttercream.  Once the frosting has set, take a spoon and drizzle the chocolate mint "magic shell" over the top of the cupcake.  The "shell" will set up fairly instantly.  At this point let the cupcakes sit until the frosting has a chance to come back up to room temperature.  The "magic shell" will stay firm and the cupcake is much more delicious to eat with a soft buttercream!  Enjoy!

Save image to computer and print!

May your thoughts be as glad as the shamrocks,

May your heart be as light as a song,
May each day bring you bright, happy hours,
That stay with you all the year long.

Also shared at:   Fat Tuesday, Create Link Inspire,Tuesday Talent Show,Totally Talented Tuesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Allergy Free Wednesday,  Show & Share Wednesday, Full Plate Thursday, Gluten Free Fridays, Whole Food Friday, Foodie Friday, Healing With Food Friday

Cinnamon Roll Bread

If you love cinnamon rolls then you will love this recipe!  It is a take-off of a recipe from one of my most favorite blogs, The Pioneer Women.  Even though all her food is made with most everything my youngest daughter is allergic too,  I find her blog inspiring, funny and beautifully photographed.  I changed most all of the ingredients but the basic idea still worked well with all the replacements.  Once it came out of the oven, I was lucky to get pictures of it since it disappeared instantly!  

gf/df/sf/vegan



Cinnamon Roll Bread:

1 Cup  Coconut Milk
1/4 Cup  Canola Oil
1/4 Cup  Raw Sugar
1 1/8 tsp  Active Dry Yeast

1/2 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/2 Cup  Corn Starch
1/2 Cup  Potato Starch
1 tsp  Xantham Gum

Additional Flour:
1/8 Cup  Brown Rice Flour
1/8 Cup  White Rice Flour
1/8 Cup  Corn Starch
1/8 Cup  Potato Starch
1/8 tsp  Xantham Gum

1/4 tsp  Baking Powder
1/4 tsp  Baking Soda
1 tsp  Sea Salt

1/2 Cup  Butter, melted (we use Earth Balance)
3/4 Cup  Sugar ( I used 1/2 Cup Raw and 1/4 Cup Coconut Palm)
1 1/2 TB  Cinnamon, ground

Topping:
1/2 Cup  Organic Powdered Sugar
1 TB  Butter, melted (we use Earth Balance)
1 TB  Maple Syrup
1 TB  Coconut Milk

Turn oven onto 200 degrees.  Once it reaches that temperature, turn off.  Grease a bread loaf pan, set aside.  Heat coconut milk, canola oil and sugar to 110 degrees (I used a glass bowl, microwave and instant thermometer)  Add in yeast and stir until combined.  Put mixture into large mixing bowl and sift in the 1/2 cup measurements of brown rice, white rice, corn starch, potato starch and 1 tsp xantham gum.  Mix on low for about 2 minutes.  Remove bowl from mixer and cover with plastic wrap and place into the warmed oven for 1 hour.  After the dough has risen for 1 hour, remove and sift in the additional 1/8 cup measurements of brown rice, white rice, corn starch, potato starch, 1/8 tsp xantham gum, baking powder, baking soda and sea salt.  Mix on low until combined.  Refrigerate 30 minutes.  Reheat oven to 200 degrees and turn off once it reaches that temperature.  Remove dough and roll out on a floured surface into a large rectangle.  Spread with the melted 1/2 cup "butter" and sprinkle with the sugar and cinnamon.  Cut into 4 long strips, then lay each strip on top of each other (you'll need a spatula or scraper to  help since the dough is quite soft)  Then cut that into 5-6 slices and lay all the pieces upright into the greased loaf pan.  Place into warmed oven and let rise for 30 minutes.  Once risen remove and turn oven on to 350 degrees.  Place a foil tent over the top and place in oven and bake for 10 minutes.  Remove foil after 10 minutes and bake for a additional 15 to 20 minutes until done.  Mix the topping ingredients together; powdered sugar, melted "butter", maple syrup and coconut milk and pour over warm bread.  Once cooled, enjoy!

This recipe was shared with Allergy Free Wednesday