Simple Gluten-Free, Vegan Blueberry Muffins

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Greetings! It’s been over a week since I’ve last posted mainly because I’ve been busy and I couldn’t really think of anything blog-worthy to write about…until this morning when I was craving a muffin. Lately my breakfast has either been fresh fruit or a smoothie/juice, but I had a hankering and when a craving for a healthy baked-good beckons, I happily oblige. The recipe I’m sharing today is really simple and is sans gluten, soy, dairy, eggs, and most importantly, it’s tasty! If you don’t have all the flours used, be creative and use a different flour. I have a few friends who are on a restricted diet (hence the lack of gluten, soy, dairy, etc.) but feel free to use whatever whole grain flours you like.
Ingredients (makes up to 12 muffins, depending on the size of your muffin tin):

  • 1 cup almond meal (found at Trader Joe’s)
  • 1/2 cup brown rice flour (I used Bob’s Red Mill brand)
  • 1/2 cup yellow corn meal
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup brown sugar
  • 3/4 cup unsweetened apple sauce
  • coconut water to make the mixture more liquid, if needed
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1.5 cups blueberries
  • brown sugar for topping

Directions:

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large bowl, measure and combine flours, baking powder, salt, and brown sugar.
  • Create a well in the dry ingredients, and add apple sauce, vanilla, and sprinkle cinnamon
  • Determine if more liquid is needed. I like my muffin batter to be a little thinner than cookie dough batter, but not liquid like a pancake batter. If needed, add some coconut water by the spoon-full
  • Add the blueberries and mix gently
  • Using an ice-cream scoop or a large spoon, spoon the batter into greased muffin tins, or paper-foils.
  • Top each muffin with a little brown sugar
  • Place in the oven for 25 minutes.
  • Remove from the oven, allow to cool, and enjoy!

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Remember, sharing is caring, so share your baked goods with friends or family! 🙂

-Jess

Healthy Gluten-Free, Vegan Microwave Brownies

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Microwave brownies are an easy way to treat yourself and a great way to exercise portion control. I know when I make brownies in the oven, I’m tempted to eat more than I even want just because I have a surplus of freshly baked goods. If you’re like me, having a single-serving of dessert is an easy remedy for this problem. Not only will the following recipe satisfy your chocolate craving, it also provides some healthy nutrition. Using almond meal is a great alternative to wheat flour or rice flour, the latter tends to be low in fiber and high in carbohydrates. Almond meal is a great source of vitamin E and contains fiber and healthy fats. Using 100% cocoa powder along with dark chocolate chips is a delicious way get some flavonoids that may help you decrease cholesterol and blood pressure over time. Instead of using sugar or honey, using whole dates (just remember to remove the pit before grinding) provides a little fiber (which will slow down digestion and won’t lead to high and then low blood sugar). I chose not to use eggs in this recipe because it tasted fine without them, but if you’re not a vegan and you want a thicker, more solid/cake-like brownie, feel free to add an egg white and microwave as described below.

Here’s my latest healthy, gluten-free, vegan microwave brownie recipe!

Ingredients:

  • 1/2 cup almond meal
  • 1/4-1/3 cup unsweetened applesauce (you want enough apple sauce to allow the almond meal to not be in flour-y chunks)
  • 1 tbsp. 100% cocoa powder, unsweetened
  • 1 tsp. vanilla extract
  • 2 medjool dates, remove pit (use a food processor + 2 tbsp. of water to turn this into a very thick liquid, or grind with a hand tool– you just want a paste-like consistency)
  • 1/4 tsp. cinnamon
  • 1 tbsp. chocolate chips
  • 1 tbsp. almond butter

Directions:

  • Mix almond meal, cocoa powder, applesauce, vanilla extract, and ground dates together in a microwave safe bowl
  • Microwave for 2 minutes and check to see if the mixture has thickened or stiffened. This recipe won’t get too stiff, but it’s more of a soft-fudgy consistency.
  • If not yet thick and if the mixture is still liquid-y, microwave for 45 second increments until it has thickened
  • Wait for the mixture to cool for a few minutes (2-5 minutes)
  • Top with chocolate chips, almond butter and sprinkle with cinnamon

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Enjoy!

-Jess