chocolate brownie muffins
These Healthy Vegan Whole Wheat Vegan Chocolate Muffins are super easy to make, just 8 ingredients and are so rich and decadent! Soft, fluffy and moist and oil-free!
My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.
Warm, comforting gluten free cinnamon rolls, made with no yeast so there's no rising time. Ready in less than an hour from start to finish!
Easy lemon poppy seed muffins that are naturally gluten-free thanks to almond and oat flour.
Pineapple almond was one of my favourite frozen yogurt flavours growing up. That combination of fruit and nuts reappears in these lightly spiced muffins. Given that they are gluten free, I was su…
This caramel filling is thick, buttery, and perfect for just about any dessert! It sets firmly enough to fill cakes, cupcakes, macarons, and cookies!
The best of friands
Want to make a dessert, but don't want a lot of leftovers? This Small Batch Gluten Free Applesauce Bundt Cake makes 4-6 servings, and is delicious!
These camomile and honey mini muffins are a sweet treat that's absolutely perfect with an afternoon cuppa.
These Rhubarb Oat Bran Muffins are the perfect tangy and wholesome treat for breakfast!
This healthy oatmeal carrot cake is studded with carrots and raisins, naturally sweetened with maple syrup and topped with a delicious cream cheese frosting. It's gluten-free and super easy to whip up in your blender.
These Apple Friands are deliciously soft and light, filled with lemony ricotta and caramelised cinnamon apples. These little cakes are light, moist, packed with flavour and an absolute treat.
From Afghanistan to Zimbabwe we want to try something from every country in the globe. Browse recipes with a global influence below.
My dad's favourite biscuits and only 2 ingredients needed!
These gluten free Funfetti cupcakes are as festive and beautiful as they are moist, tender, and delicious. Dress up a gf vanilla cupcake for a party the easy way—with fluffy buttercream frosting to finish.
These 5-ingredient crunchy pistachio bars are so easy to make and taste amazing. They remind me of baklava, minus all the pastry and sugar! They also happen to be vegan, gluten-free and made with wholesome ingredients.
Mandarin might seem like an unlikely citrus to include in a poppy seed friand but, with its slightly sweeter fragrance and flavour, you'll be amazed how well it goes in this recipe!
Enjoy sweet and fluffy scones without the gluten.
We were invited to a New Year's Eve fondue party at a friend's house and everyone brought different things to dip (such a great idea!). Since my hubby's tummy feels better when he stays away from gluten, I set out to make some gluten free angel food cake. And since gluten free items can be a bit crumbly when cut, I thought it would be worth a try to make some angel food bites in my mini muffin pan. Side note: I may have mentioned before that I LOVE The Pioneer Woman, cuz I do! She does the most wonderful recipe posts with beautiful pictures...and I now have a new found appreciation for her posts. It is hard to bake something AND remember to document your steps via pictures. And I am in serious need of a photography lesson. So, my apologies in advance for my first attempt at a food post :) When I get it in my head to make something gluten free, I normally just modify a regular recipe. Regular being a recipe using wheat flour. This is what I did with the GF angel food cake bites. I did some searching on Allrecipes.com and came up with the following list of ingredients: Eggs (you will just need the whites), Confectioners sugar, white rice flour, tapioca flour, potato starch, corn starch, salt, vanilla, and cream of tarter. First, separate the egg yokes from the egg whites. You are going to need 10 egg whites. I like to use 3 bowls for this process: 1) To put the egg yokes in, 2) to keep the egg whites in, and 3) to separate the eggs one at a time. You see I am no pro when it comes to separating eggs...and if you have a bowl full of beautiful egg whites and on egg #9 you break the yoke and get it all over BUMMER! So I do them one at a time Let the egg white warm to room temperature as you collect your other ingredients and pre heat your oven to 350 degrees. Sift together the following dry ingredients: 3/4 c. confectioners sugar, 1/4 c. white rice flour, 1/4 c. tapioca flour, 1/4 c. potato starch, 1/4 c. corn starch. Another side note: Sometimes "Gluten Free" products are expensive. I have had good luck finding these flours and starches in the ethnic sections of grocery stores. This tapioca flour (I know the bag says starch, but for tapioca flour and starch are all the same thing - this is not the case with potato flour and potato starch!) is only $0.99 for a 1lb bag at the grocery store by my house. I find it in the isle with the Asian cooking items. Next, beat the egg whites along with 1 1/2 tsp vanilla, 1 tsp salt, and 1 1/2 tsp cream of tarter. I use my Kitchen Aid mixer - but any electric mixer will work. Mix on medium speed until the egg whites make soft peaks. Gradually add the remaining 1/4 c. confectioners sugar more and increase speed of mixer to high. Continue beating until stiff peaks form. Then stir in sifted dry ingredients. The batter will be fluffy! Since I was making the cake bites, I used a ziplock bag as a make shift piping bag by snipping off the corner of the bag and filled my greased muffin cups up with the cake batter. They do not get much bigger when you cook them, so go ahead and fill 'er up. I baked these mini muffins for 15 min in a pre heated oven. You can also put this batter into a regular cake pan but you will have to bake it much longer and on the bottom rack of your oven. I filled my mini muffin pan 2 times and still had more cake batter, so I put the rest of it in a bread pan and baked it for about 40 min. If you have an angel food cake pan it would most likely take closer to 50 min or even 1 hour. When I took the mini muffin pan out I removed the cake bites and let them cool on a wire rack. Try not to eat them all! They are so light and fluffy. And when they are covered in chocolate, YUM! This beautiful plate was MADE by a dear friend of mine from high school. She is so talented in so many art mediums! What types of things do you like to fondue? Gluten Free Angel Food Cake Bites 10 egg whites 3/4 c and 1/4 c confectioners sugar 1/4 c. white rice flour 1/4 c. corn starch 1/4 c. tapioca flour 1/4 c. potato starch 1 1/2 tsp vanilla 1 tsp salt 1 1/2 tsp cream of tarter Separate the egg yokes from the egg whites. Let the egg white warm to room temperature as you collect your other ingredients and pre heat your oven to 350 degrees.Sift together the following dry ingredients: 3/4 c. confectioners sugar, white rice flour, tapioca flour, potato starch, corn starch. Beat room temperature the egg whites along with vanilla, salt, and cream of tarter. Mix on medium speed until the egg whites make soft peaks. Gradually add remaining 1/4 c. confectioners sugar and increase speed of mixer to high. Continue beating until stiff peaks form. Then stir in sifted dry ingredients. Use a ziplock bag as a make shift piping bag or just spoon batter into greased muffin pan. Bake for 16 to 20 min in 350 degree oven.
The best of friands
Perfectly soft whole wheat Vegan Lemon Muffins with Poppy Seeds are easily becoming one of my favorite recipes not just because they take about 30 minutes to make from start to finish but they are made in just one bowl!
I have been a snack monster recently. I eat small meals and eat snacks in between. I noticed that if I start my day with high protein foods, I can better control the hunger pangs that I get all day…
These Pink Jelly Cakes provide a modern twist to an old favourite, lamingtons. With raspberry jam and vanilla cream, these not only look divine but taste equally as delicious.
I wanted a healthy cake for my sons first birthday. I modified this recipe from one I found on the internet (not sure where I got it....). It was a huge hit and no-one could believe how healthy it was. Now we make the muffins every few weeks for breakfast - it's a family favorite. If you make it as a cake use a round cake pan and increase cooking time. I used honey and cream cheese for icing. Make sure you use quinoa FLAKES not the kind you cook. It can be found at health food stores and there's several brands.
Is there any better combo than peanut butter and banana? I hardly doubt it. What if you add some dark chocolate to it? Heaven! These muffins…
The best of friands
Delicious sourdough English Muffins are a breakfast staple. This overnight recipe is so easy, even the kids can do it!
