GF Guy is home, and I suddenly feel like baking again!
It has been over a year since I last made muffins. His first morning home seemed like the perfect time to pull out the old muffin tin and give it a go. I went to my favorite GF recipe blog, The Gluten Free Goddess, where I found a delicious recipe for hearty, whole grain blueberry muffins.
I made a few changes based on the ingredients I had on hand, as I do. GF Guy and I both LOVED them! My changes are highlighted in red. Feel free to follow the link to view the original recipe, and to check out the Gluten Free Goddess’s other delicious recipes!
The photos may not be the best, but at 6am, I am NOT taking the time to stage a photo-op. Besides, it’s the taste that matters!
My tummy has been unhappy with my breakfast choices of late. For the last few days, breakfast has been certified gluten free oatmeal. The result has been days of bloating, gas, cramping, and ……… My fellow “glu-tards” out there get the picture. I’m not happy about this recent development. I used to be able to tolerate certified gluten free oats. WHAT IS HAPPENING TO ME?!!!
I needed something to cheer me up this morning. I needed cake. So I made cake, and it was good. It was also good for me, so that makes it even better!
I took my normal sugar-free mug cake recipe and replaced the cocoa powder with my favorite, vegan protein powder and VOILA! In under two minutes, you get a vegan, gluten free, sugar free, high protein cake that you can eat for breakfast! You’re welcome. I will be accepting my Nobel Prize in 2014.
Personally, I am not a huge sugar fan. My go-to sweeteners are honey, maple syrup, or stevia. However, I fully acknowlege that I live in a world that loves sugar. So, when cooking for others, I will occaisionally use real sugar. That is what I did for this recipe, and it is darn good, too! 🙂
As a thank you for my friend who took me on a date to see Jersey Boys, I made this delicious chocolate cake. He is an unabashed choco-holic, who also happens to be lactose-intolerant.Ouch, right?
There was no time to stage a proper photo shoot of the cake. We were in a hurry to get to the theater. But, trust me, this is light, moist, and not even the least bit “gluten-free tasting”. The 2 secret ingredients are Coffee Extract and decadant Taza Chocolate.
I think I may have created my new favorite cake recipe!
Mexican Chocolate Cake
(Gluten Free, Dairy Free)
2 large Organic Eggs, beaten
3/4 cup Sugar
1/3 cup Earth Balance Vegan Buttery Spread, softened
1 tsp Bourbon Vanilla Extract
1 tsp Coffee Extract
1 1/4 cups Unsweetened Original Almond Milk (1 1/2 cups if baking at a high altitude)
No, it’s not my birthday, and I’m not having a party. Though, I did “have a ball” this weekend….
Saturday night was the annual 1940’s WWII Era Ballin Boulder, CO.
There were 2,500 people there dressed in their finest 1940’s attire, dancing late into the night to live swing musiccomplete with a Frank Sinatra impersonator. We posed for photos with vintage cars and airplanes, and took in a big screen showing of Casablanca.
It was magical! Even better, it was to raise funds for wounded veterans. A good time for a good cause? Count me in! Plus I got to play dress up!
But I digress…. back to the cake.I love having a portion controlled sweet treat after dinner on the weekends. It makes them special! The mug cake, as you may have noticed, has become my dessert of choice. It doesn’t dirty many dishes, takes less than 5 minutes to make, and doesn’t leave pesky leftovers lying around to go stale while I’m traveling. Normally, I go for a chocolate version, but I ran out of cocoa powder and was forced to try something new. Boy am I glad I did! I can’t wait to try this with blueberries!
Strawberry Honey Mug Cake
1/4 cup Brown Rice Flour
1 Egg, beaten
1/2 tsp Baking Powder
1 Tbsp Honey
1/2 tsp Vanilla Extract
4 Strawberries, chopped
Combine all ingredients in a large mug until smooth.
Microwave for 90 seconds.
Top with a dusting of cinnamon and additional sliced strawberries, frosting, glaze, or whatever you fancy!