Gluten Free Blueberry Muffins

adapted from "To Die for Blueberry Muffins"

This uses Pamela's Gluten-Free Bread Mix & Flour Blend 

(printer friendly)

Gluten-Free Blueberry Muffins

INGREDIENTS

1 1/2 cups Pamela's GF Bread Mix & Flour Blend

1/2 cup white sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/3 cup vegetable oil

1 egg

1/3 cup milk 

1 cup fresh blueberries

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C) Grease or line muffin cups

Combine the first four ingredients. Add wet ingredients and mix together until all moistened. Fold in blueberries. Fill muffin cups. (my yeild was 10)

Bake for 15 minutes in pre-heated oven, check doneness (mine were turning golden, yet were mushy in the centers) turn oven down to 375 and bake an additional 5 minutes.

Enjoy!

Foodie Friday-Mudslide Fudge Cookies Pinterest Recipe Review

Source: foodrenegade.com via toastycrow on Pinterest

Looks nommy? Well, I made them today, and they are quite tasty!  Mine however, weren't as flat, (perhaps too much cocoa powder to egg white ratio? I measured, but did use two different brands for measuring cups.

The flavor really is dependent upon the quality of the items you use. I used TJ's cocoa powder, and for the chocolate chips, I used mini nestle chips because that's what I had on hand.

Extremely rich, not bitter, not overly sweet either. These will be a good go to when I am having a horrid craving for something carbarific, but don't want to walk that road.

Here's a pic of mine:

Make it fun

Like I was telling you last Friday, we've started back on Paleo. (except we allow for dairy every now and then)
Well, the other night I wanted something easy and fun for our family, so I chose this taco recipe . My husband got home from work and saw that I was flustered from all the cleaning and decluttering I had been doing in my son's room that day and asked if I would let him cook. (I ain't no dummy...Mr Toddlerwhisperer is a GREAT cook!)
He is so creative too, and I think that is what made our dinner really fun. He took down some of my vintage glassware and used it to display our food in a way that even our pickiest eater was eagerly anticipating dinner. I literally had to tell them each to MOVE from the table so I could snap this picture, because they were so interested in dinner. And let me tell you, that is not something that happens on a regular basis.

Presenting.......

....build your own taco night... minus the meat, we hadn't added it to the table yet.

I really really loved how he stuck all the lettuce leaves in the vintage anchor hocking humidor for height and variety...The tacos were so good too...we didn't even miss processed taco shells...the lettuce was fantastic!

My Take on Grain Free Granola

Our family has discovered a wonderful diet lifestyle, the Paleo diet. We did it consecutively for two months and really loved how we felt, how our clothes were fitting and how delicious it was. Unfortunately we allowed the holidays to dominate our diet, and we threw healthy eating out the window for sugar and gluten. Yick. This week we are back to Paleo, and I want to share a delicious recipe with you.
I adapted it from this WONDERFUL recipe over at www.paleoparents.com.

Ingredients:
1 1/2 cup raw pepitas (pumpkin seeds removed from their shells)
1 1/2 cup unsweetened shredded coconut
1 cup chopped cashews
1 cup chopped pecans
1 cup dried cranberries
1/2 cup fresh dates diced
1/2 cup coconut oil, melted
1/2 cup honey
2 teaspoons pumpkin pie spice (Trader Joes has a delicious one)

Combine first 6 ingredients in a large mixing bowl. Whisk together the honey and oil. Pour over the nut and fruit mixture mixing well. (I used my hands to really get it all over) Spread on a large lightly oiled baking sheet. Bake for 30 minutes at 275 degrees stirring once after 15 minutes.

This makes a yummy little snack, or better yet, pour in a bowl with your favorite non dairy, non soy milk, and enjoy the first bowl of cereal you've probably had since going paleo!

(awesome dishwasher spots on my plastic, right??!!)