31Mar

Gluten Free and Egg Free Zucchini Muffins

I am very excited about this recipe!  I have been testing various egg-free recipes over the past few months with limited success.  Some things have turned out well but I had yet to find a good muffin recipe until today!

My camera is still on the outs so you’ll have to use your imagination.  They actually look pretty similar to my blueberry muffins that have eggs in them.  And the recipe is actually almost the same except for the eggs and zucchini.

The recipe is inspired from a bread recipe on Pecanbread.com where you can find many other grain free and Specific Carbohydrate recipes.  I added some spices, zucchini and a bit of honey to make it a bit more interesting.  I also used applesauce in place of the pears to make it a bit easier.

They are very moist and yummy, just a bit more delicate than the ones made from eggs.  I highly recommend putting a bit of flour in the muffin pans or Pyrex pan to help them come out easier.

So here’s the recipe:

Zucchini Muffins – gluten, grain, egg and sugar free

2 1/2     cups almond flour

1/2        cup applesauce, or a little more if more moisture is needed

1/8        cup honey

1/4 to 1/3 cup coconut oil

1/4       teaspoon salt

1            teaspoon baking soda (delete for GAPS – they will be more dense)

2           tsp cinnamon

1           tsp ground ginger

1/2      tsp ground cloves

1         cup grated zucchini
Steps:
1.  Preheat oven to 350F.
2.  Blend all ingredients together in a medium mixing bowl.
3.  Spread some coconut oil all around the bottom of an 8″x 8″ baking dish or in 12 muffins tins. Sprinkle a little almond flour on the bottom of the pans to keep them from sticking.
4.  Spread mixture into pan and smooth it out or place spoonfuls into muffin tins until you have 12.
5.  Bake 30-35 minutes for the bread or 20-25 minutes for muffins.

Variations: Add some peanut butter and cinnamon, OR in place of the pearsauce, use pureed acorn squash and a little cinnamon OR pureed carrots and a little cinnamon. You can also add vanilla, honey and nuts.

On the home front, we have not yet moved or closed on our house, but we are hoping that our April 9th settlement date is going to stick.  I haven’t been blogging very much as you can see but I hope to get back into the swing of things soon!

Have a great day!

05Mar

Kid’s Gluten-free Birthday Cake plus Natural Red Food Coloring

Last weekend we had a belated second birthday party for Elijah and his friends at the downtown Fire Station in Frederick.  His birthday lands three days before Christmas so we decided to wait to have the “kid” party when people weren’t so busy.

It was great!  The firemen and women showed us around the station, we got to sit in the fire engine (best part), see a fire man get dressed in all of his gear and see inside an ambulance. We also got to witness a 911 call and an ambulance driving out of the station.

The cake:

My mom found a fire truck cake mold at a local craft store so I made the cake in the shape of a fire truck.  One of Elijah’s favorite cakes that I made over the holidays for the Just Desserts for Limited Diets e-book was the Carrot Cake with Vanilla Icing.  So I used that recipe but ended up doubling it because the pan was pretty big and said it fit a two layer cake mix.

When we took it out of the mold, it ended up looking like a rectangle with a point at one end because the fire truck imprint didn’t show up on the cake.  I realized that I was going to have to decorate it so that people could see what it was!  I guess I just hadn’t thought about this before I made the cake.

Natural Red Food Coloring:

I had already planned on using the Vanilla Frosting recipe from GNOWFGLINS.com.  I then decided to make the wheels and ladder out of raisins (since the cake has raisins in it, I thought this was a good choice).  Then, I was trying to figure out how to make red frosting without red food coloring to outline the shape of the truck.

I decided beet juice was the was to go so I sent Dave to the store.  We have a juicer so we juiced the beets to make the juice.  It didn’t take very much to turn the icing bright red-fuchsia.  My mom had a cake decorating kit that I used to outline the truck in red icing and it turned out adorable.

Here are the recipes:

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