Gluten Free Vegan Blueberry Muffins

Sunday, February 16, 2014

I've posted blueberry muffins before, but these fit our new dietary restrictions.
I decided to try using vinegar in place of eggs like when baking a crazy cake. It worked beautifully.  These use Almond meal, so they do not taste like typical wheat flour muffins, but they are amazing.  They work well with frozen or fresh blueberries just tweak the amount of liquid of using frozen.

1 1/2c gf flour (I used Pamelas Bread mix because that is what I had)

1/2c almond meal
1 tsp. baking soda
1/2 tsp salt
1/2 tbsp baking powder
1 tbsp vinegar
3/4c sugar
1/3c oil (if using coconut oil reduce to 1/4c)
1 tsp vanilla extract
1c almond milk

1c blueberries  
      If you use frozen berries reduce milk       
        from 1c to 3/4c.

In a large bowl combine flours, sugar baking soda, salt, and baking powder. 

Pour in vinegar, oil, vanilla, and milk. 
Mix well.

Fold in blueberries

Preheat oven to 375 degrees.

Line a muffin tin with liners.

Fill 3/4 way full with batter.

Bake for 15 mins. Or until a toothpick comes out clean. 

This recipe makes 18-24 regular muffins and 40-45 mini muffins. 


Gluten Free Taquitos!

Wednesday, February 12, 2014

I LOVE Mexican food. It has been a wonderful blessing this past year since most of it is naturally egg free. It is easily converted to dairy free by leaving off the cheese and sour cream.

Taquitos are a favorite in our family. Taquito means little taco. These are little crunchy bites of awesome. The flavor is amazing, but the crunch is what makes this dish.
 It is NOT low calorie, but it is made from real food with no processed ingredients. So that more than makes up for the lard... right?

1/2 lb ground beef
1/4c. corn kernels
1/2 onion, diced
1/2 bell pepper, diced
2 cloves garlic, grated

1 tbsp. chili powder
3/4 tsp. cumin
1/2 tsp. onion powder
1 tsp. salt
1/2 tsp. dried oregano

Corn tortillas
Lard (ok you can use oil, but I really really recommend lard.)

In a large skillet brown the beef.
Remove beef and saute veggies until the onions are translucent.
Add the beef back to the skillet and toss in the seasonings.
You may need to add a tbsp of water to help incorporate the seasonings.

In a small skillet heat the lard. You want it warm, but not hot enough to fry.

Dip the tortillas one at a time in the lard. Cook for 10 seconds on each side.
This will make the tortilla easy to roll and prevent it from drying out and burning in the oven.

Use tongs and remove from the skillet. Drain it for a few seconds and place on a plate.
Add 1 tbsp. of filling to the bottom of the tortilla, roll tightly
Place on a baking sheet at least a half inch apart.

Bake at 425 for 10 mins.
Flip the taquitos and bake another 5 mins or until they are brown.
You want them very brown. The crunchier the better.

Let them rest on a cooling rack for 5 mins. I found if I put them straight to a plate they lost some crunch.

Serve with salsa, taco sauce, guacamole or whatever you want.

They are seriously delicious and I can eat a million of them.

Ch Ch Ch Ch Changes!

Tuesday, February 11, 2014

A lot has happened food wise in the past almost year.
My son was diagnosed with an egg and milk allergy.
My husbands egg allergy was confirmed.
And my diagnosis has changed.

I started breaking out in hives when eating wheat in 2008.
Tested negative for celiac in 2010, and was diagnosed as gluten intolerant through a food journal by my allergist.

Now through more food journals and talks with nutritionist and allergist my diagnosis has changed to wheat intolerant. I can tolerate ancient forms such as spelt, and einkorn.

So what does this mean for the blog?  My recipes will no longer be completely gluten free.
Many will be naturally gluten free, but there will be additional recipes containing spelt and other forms of gluten but not regular or whole wheat.
My recipes are also dairy and egg free for now.

 I realize I may lose some of you due to this change. I do understand and want to thank you for sticking with me during this journey.