{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.

{Gluten Free} Blueberry Muffins

It's been a little while since I've created a new recipe but I'm back at it again. Muffin recipes are my favorite to create and I have a new trick that I'm excited to share with you all. Hubby says these are the best ones I've made yet. Hope you like them as much as he did.

What you'll need:
2 bowls for mixing
something to mix with
measuring cups
measuring spoons
cupcake pan
cupcake papers or nonstick baking spray

Ingredients:
1 cup of gluten free all purpose flour
1 cup of gluten free oats
3/4 teaspoon flax seed powder
2 teaspoons baking powder
1/2 teaspoon of salt
1 egg
1/2 greek yogurt
1/3 cup coconut oil
1/4 cup brown sugar
1 cup of fresh blueberries
1 mashed banana

Now for the how to:
But first here's my new tip for you! If you have read any of my previous recipes you know that I have been using a flax seed "slurry" instead of xanthan gum. Well one day I got the brilliant idea to try and grind up the seeds to make a powder and use that instead of the slurry. I don't know about you but I don't always like having little seeds in my nice smooth muffins. So I took a couple of tablespoons of golden flaxseed, tossed them in my magic bullet, and grind them right down into a powder. Now instead of having to make a slurry I just toss some of the flax powder in with my dry ingredients and it seems to be doing the trick! Now back to the how to...

Preheat over to 400 degrees. Measure all refrigerated ingredients and set them aside to allow them to come to rooms temperature. (I find this to be extra helpful especially when using coconut oil). Mash your banana. In a small bowl combine are of your dry ingredients. In a large bowl melt your coconut oil and then allow it to cool. Once the oil has cooled you can mix in egg, yogurt, and sugar. Once that is all mixed together add your mashed banana. Then you'll want to dump your dry ingredients into your wet ingredients and mix together. Lastly you'll want to fold in your blueberries. Fill your muffin tin almost all the way full. This recipe will yield one dozen muffins. Bake for 15 minutes.