Double Chocolate & Walnut Muffins

When I used to eat gluten I loved a good chocolate chocolate muffin from costco. They are so chocolatey, sweet, moist, and delicious. I have been wanting to try to make a healthier version of these muffins that can be eaten in the morning with little to no guilt. These muffins are not only gluten free but they are also vegan. I have a good friend who is on a vegan journey so I have been trying to experiment with vegan recipes from time to time. Its actually quite a bit easier that I thought it would be. This time I replaced one egg for one mashed up banana and it totally seemed to do the trick. These muffins rose so nicely. They are moist, have just the right amount of sweetness, and they are pretty simple to make. Hope you enjoy.

What you'll need:
2 bowls
Something to mix with
Measuring cups
Measuring spoons
Muffin Tin
Cupcake Papers or Non Stick Cooking Spray

Ingredients:
1 3/4 cup gluten free all purpose flour
1 tablespoon flax powder
1 tablespoon baking powder
3/4 cup of cocoa powder
1 mashed banana
1/2 cup almond milk
1/2 cup black coffee
1/2 cup sunflower seed oil
1/2 cup brown sugar
1/2 cup dark chocolate chocolate chips
1/2 chopped walnuts

Now for the how to:
Mash 1 banana then mix sugar, almond milk, coffee, and oil in a large bowl. In a separate smaller bowl combine flour, cocoa powder, flax powder, and baking powder. Once mixed together dump your dry ingredients into the wet ingredients and mix to combine. Lastly add in your chopped walnuts and chocolate chips. Bake at 350 for 18 minutes. This recipe yields 12 regular sized muffins.

{Gluten Free} Blueberry Cookies

I got a great deal on a couple of pounds of organic blueberries at Costco last week so I have been trying to make some new recipes using blueberries before they go bad. These blueberry cookies are the perfect little bite for an on the go morning treat. But really they can be enjoyed any time a day & are especially good paired with a nice steamy cup of coffee. They are pretty simple to make and they are topped with the most delicious candied lemon peel. {I seriously couldn't stop eating the stuff} Plump, moist, and not to sweet they'll make the perfect weekend treat. {I hope my poetic skills really make you want to try these} ;)







What you'll need:
2 mixing bowls
something to mix with

measuring cups
measuring spoons
cookie sheet
parchment paper or non stick cooking spray

Ingredients:
1 3/4 cup of gluten free all purpose flour
1 teaspoon golden flax seed powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 stick of butter (room temp)
3/4 cup of brown sugar
1 egg (room temp)
1 teaspoon vanilla
1 tablespoon milk (room temp)
1 cup fresh blueberries

Candied Lemon Peel: mix together 2 tablespoons regular sugar & zest of one lemon

Now for the how to:
In a small bowl combine flour, flax powder (see previous post on how to make flax powder), salt, baking powder, cinnamon. Mix to combine then set aside. In large bowl combine butter, brown sugar,
egg, and vanilla. Once combined pour dry ingredients into wet. Note that the dough will be very thick! Don't worry you haven't done anything wrong. Now incorporate the tablespoon of milk. After the milk is all mixed in then you'll want to fold in the blueberries. Cover and refrigerate your dough while you make the candied lemon peel & while you're oven heats up. Set your oven to 350 degrees. Take a heaping spoonful of dough and top with a generous amount of candied lemon peel. Bake for 12 minutes. Allow cookies to cool a bit before you remove them from the cookie sheet. This recipe yields 12 cookies.

 This recipe was adapted from How Sweet It Is.