Gluten-Free Blueberry Muffins

by Susan on July 27, 2015

I would be remiss to pick blueberries with the kids and not share a muffin recipe. I wound up making two separate batches of these this weekend, as I wasn’t satisfied enough with the first batch (I used a new manufacturer’s palm sugar and felt it had an aftertaste). I used palm sugar to sweeten the first ones and organic cane sugar in the second, and much preferred the latter.

I did use a crumb topping, but I think next time will skip it, as these were plenty tasty and sweet on their own.

This gluten-free muffin base would work with other berries or even chocolate chips. If you like the flavor of blueberry paired with lemon, try adding the juice of 1/2 lemon and up to 1/2 tsp. lemon extract.

As written this one is gluten-free and optionally dairy-free (use coconut oil in lieu of butter).

Gluten-Free Blueberry Muffins

1 3/4 cups gluten-free baking mix or Bob’s Red Mill 1-to-1 flour
2 tsp. baking powder
1/4 tsp. salt
1 stick of unsalted butter or 1/2 cup coconut oil, softened
3/4 cup organic cane sugar
1 cup coconut or unsweetened almond milk
2 eggs
1 cup blueberries

Preheat oven to 350.

Combine baking mix, baking powder and salt in a medium bowl. Set aside.

Cream butter and sugar in the bowl of a stand mixer. Add in milk and eggs and mix again. Gradually add dry ingredients until well-blended.

Coat blueberries in a little bit of baking mix or flour. This will help to ensure they don’t sink or discolor the muffins. Gently fold them into the batter.

Pour batter into greased or paper-lined muffin cups. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

If you do want to make a crumb topping, simply combine:

1/4 cup sugar (can be palm or organic white)
2 tbs. baking mix or flour
2 tbs. butter or coconut oil, cubed
1 tsp. cinnamon

Use your fingers to break up the clumps of butter or oil. Drop onto muffins before baking.

 

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Pineapple Grilled Chicken

by Susan on July 25, 2015

My kids are pretty good grocery store companions, but they definitely use the situation to their advantage. They always pick out at least one item that would otherwise not make it into my cart, and within reason I acquiesce. Last time we hit Trader Joe’s, they both begged me for pineapple juice. They couldn’t wait to make popsicles out of it, and their stepfather was equally enthusiastic about the opportunity to mix it with some coconut rum.

I decided to figure out a way to incorporate the drink into a savory dish, and firing up the grill seemed the perfect way to make use of the summery flavor. The marinade is literally only 3 ingredients yet loaded with flavor. I always use coconut or palm sugar in lieu of brown for a healthier option, but I would recommend it here both from a nutritional AND flavor standpoint. It pairs so beautifully with the pineapple and soy. If you’re paleo or following a Whole30 program, coconut aminos would be a delicious alternative to the soy sauce. I also think this one would work really well made with pork.

While we ate our chicken alongside a salad, next time I’m going to thread pineapple chunks and bell peppers on the skewers along with the meat too.

Pineapple Grilled Chicken

3/4 cup pineapple juice
1/3 cup packed palm sugar
1/4 cup gluten-free soy sauce or coconut aminos
1.5 lbs. chicken tenders (or breast cut into chunks)

Put pineapple juice, sugar and soy sauce in a small pot over medium-low heat. Heat until the sugar dissolves, stirring occasionally (don’t let it come to a boil). Remove from heat.

Put chicken in a large bowl and pour marinade over it. Toss to coat. Cover and refrigerate for at least 1 hour.

When ready to cook chicken, thread onto metal skewers and grill about 5 minutes a side.

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