All posts filed under: breakfast

Gluten Free Pumpkin Spice Mini Muffins

The way the morning light hits *just* right ūüíę Yesterday ended on a dark note with the passing of RBG and I needed to find something bright this morning, and for me that usually takes its form in the kitchen. If you‚Äôre looking for a treat that won‚Äôt derail a week of diligence as emotions begin to outweigh self discipline, may I suggest the mini muffin? Only 35 calories a piece you can have a few with your coffee without calculating how many rage miles you need to run. Me currently? I‚Äôll be grief eating these most the day while researching ways to support the critical senate elections around the country. At least I can eat my feelings with tons of calcium. Tag me on Instagram @thenaturalginger if you make these and let me know how it goes!

Coffee House Chocolate Chip Muffins

It’s 34 and raining outside. ¬†If I have to deal with this weather, I’m going to eat my way to happy. This morning, happy came in the form of muffins. Coffee house style chocolate chip muffins, to be specific. ¬† You know the kind… that sit temptingly behind that glass with a¬†crisp, rustic outside, that coarse raw sugar glistening under the soft lighting, a soft chewy inside…Yeah, those kind of muffins. Like all of my baked goods, I started with my personal favorite (self created) flour blend, and sifted all of the dry ingredients together twice. ¬†It takes an extra minute, but it’s worth it.¬† In another bowl, whisk together your wet ingredients, then slowly incorporate the dry. Baked Goods 101.¬†¬†The batter will be thick. Add chocolate chips. Obviously.¬†I wanted a ‘meal sized’ muffin, so I dived the batter into four in a large muffin pan. ¬†You could make a lot more than that, but there’s a joy in starting Saturday with a muffin the size of your face.¬†Pop them in to a 425 preheated …

Apple Pecan Muffins {Gluten Free}

I’m over winter.¬†Over it. Done. While I don’t want to rush through spring and summer, right now, in a perfect world, I’m dreaming of fall. The weather in Boston is perfect, wedding planning will be over, pumpkin spice lattes will abound; It’s simply my favorite time of year.¬† This week I felt like making something that, even for a bite, would take me to late September. The muffins you’re about to experience are a miracle in gluten free¬†cooking. Super moist (as much as I hate that word, it’s the only one to do their texture justice), hearty, fruity, and – amazingly – low fat. I adapted these from a fellow Boston Blogger over at Live, Laugh, Cooking. She makes awesome food and you should check out some of her recipes.¬† While these weren’t gluten free, and originally used 1/3 cup of butter (which was probably unbelievably good), they took some modifications¬†to be more in line with my current eating habits. INGREDIENTS 1/3 Cup Pecans, chopped 1 Cup Apples, finely chopped 1 /3 Cup Apple Sauce …

Blue Cornbread

Nothing says lazy football sunday like chili and cornbread and that’s exactly what happened last Sunday. I had blended up the new GF All Purpose Flour and wanted a chance to try it out. It worked brilliantly. Cornbread is so easy. No yeast, no kneading, no major planning ahead. It’s a perfect lazy day bread that just smells, looks and tastes like you actually put in a little effort. So why blue corn? Well according to Wikipedia, it has all sorts of benefits over yellow corn: In addition to its sharply different color, blue corn has several nutritional advantages over standard yellow or white corn varieties. It contains¬†20% more protein and has a lower glycemic index than white corn. [. . .] blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source. ¬†A certain technique is used¬†to grind the blue maize and make it release niacin. So it’s super healthy! And super pretty! And extra sweet! And Seahawks colors! And… Ok, fine. The truth? Whole Foods …

Classic Cr√™pes (Gluten Free)

¬†At the end of August I had the treat of being whisked off to fabulous European lands, including the¬†epicenter of all that is delicious in this world – Paris.¬† I love French food. I ate more meat and cheese in about¬†two days than anyone should consume on an annual basis and it was incredible.¬† I was never left pining for something delicious while I was there, but it was a bit tragic that I couldn’t enjoy some of the most¬†iconic staples of the cuisine… like crepes. Cr√™peries¬†are everywhere.¬†Everyyyyywhere.¬†They’re the Parisian equivalent of NYC falafel carts. I read around the internet and it seems like cr√™pes¬†are pretty basic. I’m not sure why I hadn’t attempted them before, but they came out brilliantly on the first shot (a rarity in the kitchen – you should have seen the breadstick debacle of Friday night). I kept¬†it basic – Flour, Eggs, Salt, Butter and Milk –¬†proportions of which were all¬†borrowed and adjusted¬†from reading about 100 near-identical gluten-filled cr√™pe¬†recipes on the interweb. ¬Ĺ Cup Butter, melted ¬Ĺ tsp Salt 1 …