Gluten free baking is rarely foolproof...it usually takes a few tries when developing a recipe to come up with the perfect texture, temperature, and baking time. I've been pretty excited about the combination of sour cream and cranberries for the past month, so when I needed a new recipe for my gluten free clients, I looked to inspiration from the Minimalist Baker. The "bones" of her blackberry cornmeal muffins provided me with some ideas for how to turn my new flavor combination idea into an awesome muffin! So here you have it:
Gluten Free Cranberry Sour Cream Muffins
For the cranberry sauce:
12 oz raw cranberries
Juice of 1 navel orange
1/4 c honey
1 t allspice
For the muffins:
2 T honey
1/2 c coconut sugar
1 1/4 c organic, full fat sour cream
1 c cornmeal
1 c oat flour
1/4 c almond meal
Pinch sea salt
1 1/2 t baking soda
In a small saucepan, combine all ingredients for the cranberry sauce. Bring to a slow simmer and allow to continue simmering for 20 minutes, until cranberries have burst and sauce begins to thicken. Strain sauce over the sink and measure out 1 cup (depending on how large your orange was, the sauce may produce slightly more that a cup...reserve any extra for a homemade salad dressing or something!). Set aside to cool.
Preheat oven to 350 degrees and greese a 12 cup muffin tin. In a large bowl, whisk together eggs, honey, coconut sugar, and sour cream. In a separate bowl, combine cornmeal, oat flour, almond meal, sea salt, and baking soda. Add dry ingredients to wet ingredients and stir to combine. Fold in cooled cranberry sauce thoroughly. Spoon batter into muffin cups (not quite to the brim) and bake for 25 minutes, or until edges begin to brown and centers are set. Turn out onto a cooling rack to cool before serving. Enjoy!
If you get my newsletter, you know that I'm working hard on reconciling my once hostile relationship with the month of September. And what better to aid with this than a sweet and comforting pumpkin recipe? This one is tried and true; the star of A Nourished Holiday, really...and I have a feeling that between the double batches I'll keep in the freezer for myself and the batches I'll whip up for my clients, that I'll make at least 150 of these babies this season. So without further ado:
Flourless Pumpkin Muffins
Makes 1 dozen
½ c coconut oil
2 organic eggs
⅔ c honey
1 15 oz can pumpkin puree
1 ½ c quick oats
¼ c ground flax seed
1 t freshly ground nutmeg
1 t allspice
1 t ground cloves
1 t baking soda
½ t salt
½ c organic raisins
Preheat oven to 375 degrees and soak raisins in warm water to clean out any grit.
Combine wet ingredients (coconut oil, eggs, honey, and pumpkin puree) in large bowl. In separate bowl, combine dry ingredients (oats, flax seed, nutmeg, allspice, cloves, baking soda, and salt). Dump dry ingredients into wet and stir to combine. Strain and towel dry raisins, then fold in. Spoon into 12 large muffin cups (no need to grease the pan). Bake for 20 minutes. Because the muffins are flourless, a toothpick inserted in the center will not come out clean, so look for browning on the sides and tops of muffins. Allow to cool in muffin tin for 5 minutes before turning out onto cooling rack.
We so have another two months of warm weather left in Southern California, but today I'm sitting in 73 degree overcast bliss and allowing myself to dabble in autumn plans...
These plans include publishing a second edition of A Nourished Holiday and, of course, sharing more recipes here! As I type, I've got a batch of rustic applesauce simmering on the stove. Making applesauce is my favorite way to use up the questionable looking apples from an orchard haul (though a trip to such an orchard may still be weeks off). Apples are just coming into season right now, so enjoy this super quick and simple recipe that's packed full of fiber.
12 sweet apples, preferably organic, partly peeled (it’s ok to leave a little on for texture) and trimmed of any really crummy spots
2 c organic spiced cider (100% juice)
2 t cinnamon
Core and chop apples into 1” pieces. Dump all ingredients into a large soup pot and stir to combine. Simmer for 30 minutes, stirring halfway through. Then, strain juices (save them for a sauce or double strain them and drink as spiced cider!) and you’re left with a pot full of spiced, soft apple pieces. With a potato masher, mash apples until you have a smooth-chunky consistency. Serve hot or cold, plain or with fried food (like potato pancakes).
For baby food, cut the cinnamon in half and puree apples after straining. Keeps well in the freezer for up to 6 months.
I announced earlier this year that I Feel Super Nourished, A Cookbook is due to hit the world all shiny and published sometime in the Summer of 2017. I am so excited about getting this passion project into hungry hands!
Well today I completed the first draft! That's nearly 100 recipes written and to celebrate, I'm sharing another favorite for you. It's timely, too, because as those of you with vegetable gardens know, cucumbers coming into season. Enjoy!
Homemade Dill Pickles
Fills 1 wide mouth, quart-sized mason jar
1 lb organic cucumbers (any variety will work, though Persian are a great shape), sliced into desired pickle shapes
3 full fronds dill
½ T multicolored peppercorns
1 t cumin
½ t garlic powder
½ c white vinegar
½ c apple cider vinegar
1 c filtered water
2 T kosher salt
Fill jar with sliced cucumbers, dill, and spices (not including salt). Secure lid and shake to coat cucumbers with spices. In a large, microwave safe bowl make brine by combining vinegars, water, and salt. Microwave on high for 3 minutes, or until brine boils. Pour brine into mason jar. Top the jar off with water if it doesn’t quite fill to capacity. Seal jar with lid and refrigerate. Within 24 hours, pickles will be cool and crisp! Yum.
They're everywhere on Instagram and while I wasn't necessarily willing to make time for elaborate plating or "bowling" when I tried my hand at 'em, smoothie bowls are super appealing. I mean, if you can get a low carb, high protein frozen treat packed with produce and fiber in your hands (not to mention your belly), why not? Here's how I made my most recent bowl:
1 c frozen strawberries
1 T natural peanut butter
1/4 c goat's milk
1/2 t vanilla extract
1 T flax seed
1/2 apple, chopped
1 T unsweetened, toasted coconut shreds
1 t organic honey
Blend smoothie ingredients together in a blender on high until smooth and pour into a bowl. Top with the goodies listed above, arranging as eloquently as you desire. Enjoy!
I can't believe it's here! I've been waiting to launch Nourished! for months and by God's grace, I'm leaping into it with all my heart today. I want to say thank you to all my friends and family who helped get me to this place...from assistance with photography, to creative and organizational ideas, to web design, and moral support. And I want to thank YOU for considering this coaching program that could truly change your life.
Today I'm diving into a recipe to offer you all a peak at one of my monthly features. All recipes of the month will always be free of refined grains and sugars. Today's also happens to be vegan and gluten free, so if that's how you eat, you're in luck! This here granola is what I'll be eating everyday for breakfast this week. I happen to think the pistachios and golden raisins offer some major visual appeal. Enjoy, friends.
(makes 4 large or 6 small portions)
1 ½ c old fashioned oats
½ c slivered almonds, unsalted and toasted
½ c raw cashews, chopped
¼ c chopped pistachios, unsalted and toasted
3 T coconut sugar
Pinch of coarse sea salt
⅛ t nutmeg
¼ c honey
2 T coconut oil
½ c golden raisins
Preheat oven to 250 degrees and set out cookie sheet. In small bowl, combine honey and coconut oil. Set aside. In large bowl, combine oats, nuts, coconut sugar, sea salt, and nutmeg. Pour honey and oil over oat mixture and incorporate thoroughly. Spread raw granola onto cookie sheet and bake for 1 hour, stirring granola on the cookie sheet every 15-20 minutes to prevent uneven browning. Remove from oven and incorporate raisins. Let cool completely and store in air-tight container.