between gardens to plant and tend, farms to assist, dg training, art festivals and all my regular work, I just hope this warm season doesn't take my life for good.
But on to more positive things!
I've recently cut gluten out of my diet and the inner foodie in me has been going crazy! So many of my staples are full of this grainy goodness. My pastas, dumplings, pizzas, tacos, brownies! So far I have been attacking my regular cravings fairly well. I've made meatloaf, taco salad, and cookies successfully and am now pretty confident in my abilities to cut out the wheat flour.
however, breakfast has become a bit of a roadblock.
I'm already picky when it comes to breakfast foods. I usually go for an easy bagel, english muffin, maybe eggs and toast. I got sick of eating eggs and only eggs every day, quickly. I decided to mess around with what I had and figure out SOMETHING else. And success I found:
Blueberry Pecan Gluten Free Muffins
- 2 large eggs
- 1/2 C extra virgin olive oil
- 2 tsp of vanilla extract
- 1 C sour cream
- 1 1/4 C brown sugar
- 2/3 C potato flour
- 2/3 C brown rice flour
- 2/3 C arrowroot starch
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 C chopped pecans(or nuts of choice)
- 1 C blueberries
Preheat oven to 375.
In a large bowl beat together the eggs, oil, vanilla, sour cream, and brown sugar until they form a smooth mixture. You can use plain yogurt in place of the sour cream, if you desire.
Gradually sift and mix in your three flours and baking soda/powder. If you have an all purpose gluten free baking flour, you can use that in place of this mixture. You should only need about 2 cups of any standard baking flour.
Gently mixed in still frozen or fresh blueberries and the pecans, mix until just combined.
The batter should be thick and chunky once you get the fruit and nuts mixed in. Line a 12-muffin pan with baking cups and spoon the mixture into them. You can probably get more than 12 muffins out of this recipe, but they will be on the smaller side as they don't rise as much as standard muffins.
Bake for about 25 minutes in the center of the oven until they are golden and spring beck when pressed on top. Take about 5 minutes off of your baking time if you are using fresh vs frozen blueberries.
Make sure to remove muffins from the baking pan shortly after they are out of the oven! They may get too soggy if you leave them
good luck and happy baking!
