Baking Brought to You By - My New Oven!

I love baking first thing in the morning as the sun rises over my dining room table...

 I am sorry it has been so long since my last post. I have had a few small difficulties at home which, combined, have made things pretty hectic. First, I had a pipe start to leak in my basement, which only leaked when I did laundry, but needed a pro to fix. That meant that for the last month I've been doing laundry by hand, in our bathtubs. Fun. Second, our dishwasher started dying a very slow, noisy, agonizing death. It didn't clean properly, it was getting louder by the day, and I ended up doing most of our dishes by hand in the last month. Also fun *snort*. Third, and most distressing to me, our oven died. Well, not exactly died... more the computer board used internally to keep the temperature accurate and even decided to do a salsa dance and make everything very unpredictable, meaning that I ended up ruining a few batches of baked goods for the farmers' markets, ruined a few dinners for Brennan and I, and then caused me to stop baking altogether for the last 3 weeks for fear of ruining more food and wasting more money.

But, just as things were looking so down, the pipe was fixed, and Brennan, being so wonderful (and probably wanting to eat) bought us a new stove AND dishwasher. I love Sears. We got Kenmore appliances on sale and I LOVE THEM! I am now baking bread, my first batch of bread in the new oven, I hope it turns out ok. Our last oven heated a little colder than what it said on the temp gauge, but this one actually heats warmer. I've never had that happen before so I am sort of learning my recipes all over again. I got some great PB cookies last night, and some pretty good oatmeal ones too. Off to bake, I hope to be back here more now that I am starting to catch up on the loads of laundry, dishes and baking that I have to do :)
Have a great day!

Busy Market Days of Summer

 The last  6 weeks or so have been pretty eye-opening for me. I started doing the Merrickville Famer's Market on Saturdays to sell my jewelry and gluten free, low allergy baked goods. Of course, though I know that many people have food sensitivities, the actual number of people coming to get my gluten free goodies on a weekly basis never fails to put me in awe. Thank you to everyone who purchases my baked goods, and I hope to continue seeing you for a long time to come!
It is, of course, a huge learning curve to figure out what to bake, how much of it to make, and when to do it so everything stays fresh. Baking 16 loaves of bread, dozens of cookies, multiple focaccia, banana breads, muffins and more, while making jewelry, walking the dog and fighting the inevitable invasive weeds takes quite the time management skill set, which I seem to still be acquiring. Add to that the issue that I am still trying to recover from my adrenal and thyroid gland problems and it has been quite interesting to see myself run around like a bit of an idiot to get everything done on time for early Saturday mornings!

 That being said, though my house and yard are a bit messier than usual, I LOVE the farmer's market! Every week, getting out of the house, with fresh air and (usually) sunshine, I am so privileged to meet new people and share their stories with jewelry or gluten free foods. It is so much fun! I look forward to each and every Saturday. It is a ton of work, and anyone who has ever done farmer's markets will totally agree with me there, but it is SO worth every ounce of effort. I can't believe I had never done farmer's markets before, I've really been missing out! I am even thinking of expanding to do the Kemptville Farmer's Market on Sundays next year. Hopefully I'll have my routine down by then ;-)

The one drawback, however, is that by the time I get home, I have very little energy for things like cleaning. My office, above, is an absolute DISASTER and I am posting this photo in an effort to kick my own butt and get it cleaned so that I can show you how it is SUPPOSED to look when it is all tidy and shiny-clean :)
Here's hoping, LOL! Now I have to figure out how I'm going to get some pies into my baking list...

Arwen the Wonder Dog Blogs New Breads!

 Hey, it's me, Arwen the Wonder Dog, and I'm here to show you a few things that have been going on here in the last little bit. Mommy asked me to blog today as she is so busy baking and trying to get rid of the weeds in the garden that she said I can take over. Rooh rooh, I am happy with that! I haven't done a post in a long time. I am so excited, I am bowing and smiling in the first photo :)

 Mommy has been busy baking up a storm, when she isn't fighting weeds in the gardens. She says that country weeds are the worst! We have problems with a weed called wild horsetail and mommy is constantly fighting it. I don't know why it is called horsetail though, it doesn't look like the horsetails I've seen, but maybe only because they weren't on wild horses. Anyroo, here are some cookies mommy made last night, waiting to be packaged. There are gluten free peanut butter, peanut butter chocolate chip and regular chocolate chip cookies. I like the plain peanut butter ones, but don't tell mommy! Sometimes when my daddy is eating them, he 'accidentally' lets a few crumbs fall on the floor for me to eat, because he knows how much I love peanut butter. But he NEVER lets me eat the chocolate chip ones, he knows that would make my tummy very sick!

 Rooh rooh, what is this? Mommy was busy mixing this right after she had breakfast this morning and they smelled pretty good...

 Oh bread! I love bread too! This is a gluten free artisan bread. It will be formed into 4 round loaves of bread. I love bread, but not this one - it has onion, rosemary and cracked black pepper in it. The hoomans love it though. I like plain bread, which mommy is going to make tonight. Maybe I can sneak some then. Mommy doesn't like me to have it though, she is always fussing about not wanting me to have tooth troubles when I am older. I just turned 8 on July 2 though, and the meanie, I mean the vet, said my teeth are perfect!

Here is a mock-rye bread that is gluten free and vegan. This one smells very good and mommy says this is her favorite. Gluten free hoomans can't have real rye, but they all say that this tastes almost identical to the real thing. I want to try it to be sure, but I'll have to be very sneaky, or very, very cute to get some though.
Oh! I have to go, mommy said it is time for my daily jog and I can't let her miss that! I'll see you all soon, have a great weekend!
and Arwen the Wonder Dog

Sorry I'm Late, It's Been a Busy Few Weeks!

Some of My Farmer's Market Gear

Wow, 2 weeks went by in a flash! Sorry about that, I've been a busy little bee. I've started working some mornings at a veggie farm down the road from me to earn a little extra $$ and to help out my friend who has a TON of planting to do. We've had a really wet early spring so most farmers are just getting things planted now. Last week we planted a ton of tomato, basil, melons, red and white cabbage, broccoli, cauliflower, sunberries, ground cherries, peas, beans, carrots, beets ad probably a few things I'm forgetting. she starts all of her seeds herself and they have been taking over her entire house! What is more amazing is that although I am only there for a few hours at a time, I'll be exhausted and SO ready for a shower and a nap, and yet, she keeps going for HOURS at a time, I mean, this woman should replace the Energizer bunny, it is incredible. I'll try to take some photos to show you the progress of the farm.

Goodies in the Fridge, Ready to Go!

In other news, Arwen the Wonder Dog and I have been doing obedience once per week for the last month or so. I really can't believe the changes in that short amount of time. Arwen has always been a great, friendly dog, but she's had her issues (as we all do, I'm sure). The four or five classes we've had have been just amazing and she is really quite a star (Though I knew that all along!). Arwen is now so much better behaved when people come to the door, she hardly even barks now, except for a few barks to let us know there is someone in the driveway. She isn't pulling me into ditches or across the dirt roads when we go for walks now either. The biggest thing so far? The instructor and my veggie farm friend, Kathy, brought their dogs last week for socialization. Initially Arwen was a real pain, but, knowing that she is really lacking in the social bits, she calmed down remarkably fast and went about her obedience as if very little else was happening. Amazing! We're doing another class this morning with the other dogs and I know she'll be good.

Breads, and Scones, and Cookies, Oh My!

And of course, what has been keeping me the busiest is doing the Merrickville Farmer's Market each Saturday. Initially I was only going to sell my jewelry, but after telling a few people that I eat gluten free, egg free, corn free, etc., etc., I was convinced that I needed to add my GF baking in the mix too. I've been busy baking, packaging and coming up with labels, ingredient lists and displays. Busy Busy!

The first weekend was two weeks ago and went very well, especially as it is a very small market (only 5 vendors) and no one knew that I would be there. I am very lucky to be sharing my tent with Louise of Fireseed. She makes amazing glass beads that are featured in a few of my pieces. She's ducking behind her display in the above photo, silly Louise!

Here's my table from the first week. This past weekend I toned down the jewelry a bit (I think there was too much for people to look at the first week) and added more gluten free vegan goodies, with sample plates for people to try things before the commit the money to a full bag of cookies. GF baking is SO much more expensive, though I am going to be getting my flours in bulk soon to cut costs. This past week went even better than the first! I sold a bit more jewelry and the gluten free vegan goodies just about flew off the table (And not only due to wind, people LOVE my goodies!). For this coming weekend I am working on some crusty breads, oh my gosh, there are some in the oven now and they smell SOOOO good!
Sorry I haven't been blogging much lately, I'll try to correct that this week!
Have a great Monday!

and Arwen the Wonder Dog

Soulful Sunday: Goodbye to a Very Dear Friend

On Tuesday, March 9, 2010, Renee of Circling My Head Blog passed away after a lengthy battle with cancer. She was so brave and smart and caring. Though I am glad she is no longer suffering, the world is truly darker without her bright light shining. I didn't know her for very long, but we became fast friends and exchanged little gifts a few times. If has taken me almost a week to write a tribute to her, as really, nothing I can say, write or express will ever come close to describing the wonderful woman she was.

I loved her spirit. If people didn't understand her, or tried to say anything against her (which, really, wasn't very often as she was just so damn right in everything), she would say, "Fuck it!" sorry for the language, but there are times when it is right to say. On Wednesday when I read the announcement on her blog about her death, I was quite upset and didn't really know what to do. As an emotional eater (yes, guilty!) I immediately wanted something with carbs. Bread, or pasta or fat, or comforting, but it had to be good. The other side of this rather one-sided conversation was saying that I'm trying not to eat processed foods as they really don't agree with me, yadda, yadda, yadda. So yeah, I said...

"Fuck it!" I made cheesy tea biscuits in honor of Renee. I love you and miss you.

The tea biscuits were delicious, and Brennan and I ate all twelve by the end of the next day. It was worth it. Renee was worth it. Her spirit lives on in everyone who takes the attitude that we ARE worth it. We are God's children. We ARE.

Rest in peace Renee, we can't wait to see you in heaven when our turn comes.


P.S. I am very sorry for the language today. I seriously debated for a long time whether to put it in as I didn't want to offend or shock anyone, but the loss of Renee hit me pretty hard, and that is really what she said. I didn't want to bleep her. Anyone who reads this blog knows I try very hard not to swear, but sometimes you have to get it out. I got it out, and thank you for understanding.

Tuesday's Treasures: Getting in the Baking Mode

So I had wanted to take a photo to show you all how they turned out, but apparently I have gremlins in the house! With the holidays fast approaching, one of my favorite things to do, and gifts to give, is baking. These are simple, delicious and so pretty that I had to share with you! Put on some holiday music, grab your bowl and spoon, and get ready for one delicious recipe.

Meg and Mel's Holiday Balls

1 Cup Butter
2 tbsp Agave Nectar
1 tsp Brandy

2-1/4 Cups All Purpose Gluten Free Flour Mix (see the link for the flour recipe)
1/2 Cup Gluten Free Icing Sugar
1/4 tsp Salt

3/4 Cup Chopped Walnuts OR Chocolate Chips OR Dried Cranberries OR a combination of them

Granulated Sugar for Sprinkling (Optional)

Cream the butter and agave nectar. Add in the brandy.
Evenly sprinkle the flour, icing sugar and salt over the top and mix until just combined.
Mix in the walnuts/cranberries/chocolate chips and blend.
Wrap in plastic wrap and chill until cold.
Preheat oven to 350Fahrenheit. Line 2 baking sheets with parchment paper.
Using your fingers, make small, teaspoon-sized balls and roll them in the sugar, if using.
Shake the excess sugar off the cookies and place them about 1-2 inches apart on the baking sheets.
Bake for 11-13 minutes, until they are golden around the edges.
Transfer to a wire rack and allow to cool.
Enjoy!

I would also like to thank everyone for their kind words. Brennan is very proud of himself for keeping the secret for over 6 weeks while it was made, and we are both very happy :)

Have a great day!

Coming Soon - Low Allergy Mock Oatmeal Raisin Muffin Recipe for Purchase!

Coming soon to the Low Allergy Kitchen Store on Etsy will be my fantastic recipe for Mock Oatmeal Raisin Muffins. Free from gluten, dairy, eggs, corn, soy and meat products (vegetarian/vegan friendly!), they are healthy and incredibly delicious. They also only require one bowl and only about 10 minutes to mix! Check the store as it will be listed soon for purchase in pdf format :)
Meghann

Treasured Tuesday

Little Low Allergy Kitchen is now offering individual recipes for sale! I am so excited about this as I have had problems shipping the actual baked goods to people. Now you can have these delectable baked goods fresh from your own kitchen, in record time, without shipping charges!! I currently only have a few recipes for sale, but keep checking back as I'll add more recipes often. If you have any suggestions, please let me know and I'll do my best to satisfy your craving :)
My Little Studio Photography and Jewellery Etsy Store is still having its 50% off sale so keep checking up on that as I add more items to the sale frequently. I am also awaiting a HUGE jewellery supply order to make lots more goodies to tempt you!
That's all for now,
Meghann

Thankful Thursday - Merry Christmas!

Merry Christmas!!
Arwen says she is thankful Christmas only comes once a year (though turkey is her favorite) because that means I can only dress her up once per year!

Here are the shortbread pictures as promised from yesterday's post. I hope you love them!!
Meghann

Happy Christmas Shortbread Cookies!

Happy Christmas to all! I love these cookies, as they are very similar to ones I had as a child. My mom calls them her "Cameron Christmas Cookies", but these are a little different - most notably the fact that they are free from gluten, dairy, eggs, corn, soy and animal products!

Happy Christmas Shortbread Cookies!

4 Cups GF Flour Mix
1-3/4 Cups Olive Oil
2 Cups Superfine Sugar
1 Rounded tsp Xanthan Gum
1/2 tsp Vanilla Extract (optional)
300ml Organic Jam (your favorite flavor)

Preheat oven to 325 degrees. Grease 2 cookie sheets. Mix the flour, sugar and vanilla and slowly add the olive oil until the dough is thick. Divide the dough into 6 pieces and gently form them into long logs, placing 3 on each cookie sheet. form a small trough in each log so that you can spoon the jam in afterwards without it spilling over. Bake the shortbread logs for about 20 minutes, or until mostly solid. Remove from the oven and spoon a small amount of jam in each trough. Return to the oven for another 10 minutes. When still warm, slice into 1 inch thick pieces. For a super luxurious treat, drizzle melted chocolate over them once the cookies have cooled.
Enjoy!
I'll have some pictures shortly - if the cookies haven't been devoured!
Meghann

Gluten Alert! Watch Out for These Sneaky Foods!

I've known this for a while now, but a friend of my husband who is new to the whole Celiac/allergic to glutens found this out the hard way and I thought I'd try and warn the rest of the world before someone else gets sick!
Reading labels is now not the only way to avoid gluten in your packaged foods - and by this I mean that not all products will list if the amount is small enough to not 'count' as an ingredient, such as being used in the finishing process of a food product.
Ketchups, mustards, and relishes (among others) are guilty of this. I know that Heinz ketchup is safe, but some condiment companies (especially the nameless brands) use wheat gluten/starch as a finishing agent in the condiments, but, as the levels are 'very low' they don't have to list it as an ingredient. Some of them may have started to put 'may have come in contact with' labels on them, but not all of them have. The way to avoid this?? Call the company and be very assertive (not rude, just explain how sick you will get if they aren't absolutely 100% positive on their answer) about asking them if they use any sort of suspicious ingredients in the manufacture of their products. French's mustard is usually safe, but always call to be sure!
I hope this helps - if you are getting symptoms but can't figure out where they are coming from, you might just have your culprit!
Take care, eat well!!
Meghann

Mock Oat Cakes Are the Way to Go!

~I Honestly Think These Are Better Than the Real Thing!~

Since I am allergic to oats, I may be partial - but I really think these are better than the traditional oat cake. Now, all of you from Scotland, England, Ireland and Wales, hear me out: these are far higher in protein, lower in sugar and have healthy olive oil in them. They still keep for several weeks in an airtight container, but you are pretty much guaranteed they won't last that long - you'll eat them far faster than they'll ever go bad. Although they are a bit finicky to make, they are really, really, REALLY good. Try them and I know you will agree: Mock Oat Cakes are Incredible! They are also free from oats, gluten, dairy, eggs, corn, soy and are vegetarian and vegan!
For those that do not want to make these themselves, I will have these for sale on my Etsy Store shortly!

Mock Oat Cakes

4 cups Instant Quinoa Flakes
1 Scant cup Extra Virgin Olive Oil
3/4 Cup Sugar (Cane sugar is great, but you may need to whiz it in a blender to make it a bit finer)
1 Cup All-Purpose GF Flour Mix
Dash of Salt
2 tsp Baking Powder
1 tsp Baking soda
1 tsp Xanthan Gum
1/4-1 Cup Boiling Water

Preheat Oven to 350 degrees. Have on hand 2 non stick baking sheets.
Mix all ingredients except the boiling water until well combined. SLOWLY add the boiling water, a little at a time, until the mixture is the consistency of cookie dough, and will form a ball with your hands.
Taking a small handful at a time, roll into a ball about 1-1/2 inches in diameter, place on the cookie sheet and press it out until it is about 1/4 inch thick and 2-1/2 inches in diameter. Repeat with the remaining dough, leaving about 1/4 inch between each cake.
Bake for about 20 minutes, until golden. Cool on a wire rack and then store in an airtight container.
Sooooo Delicious!!
Meghann

Tip of the Day!

Here's today's tip:
When mixing gluten free goodies, mix the wet ingredients first, then evenly sprinkle the dry ingredients over the top. Mix until just combined. We do this instead of the traditional 'mix the wet in one bowl, mix the dry in another, and then gradually mix the two together' because in the traditional recipes, we are using flours with gluten. Mixing in this way releases the gluten and makes it harder to over mix the recipe. When we are baking gluten free goods, there is no gluten to be released when mixing, making all the extra mixing a recipe for hard, dense, crumbly baked goods. Using the first method mentioned, we avoid over mixing and create lighter, less crumbly baked goods. Obviously, if a gluten free recipe calls for mixing the traditional way we should do it, but if you are converting a conventional recipe, try the new way - you'll be pleasantly surprised at how well it works (plus it saves you an extra bowl to clean)!
Enjoy!
Meghann

FUUUUDGE!!

~Fudge To Die For~

I love this fudge - and so does my neighbor! This is very easy to make and sooooo good. It's very rich so only a little piece will do, making it last for a while. It also freezes well (not that it ever lasts that long in my house). You can also add different types of liquid sweetener for different flavors - try light or dark agave nectar, brown rice syrup, maple syrup, or honey if you aren't vegan. I like to mix them - using agave nectar and a bit of maple syrup. Try it and find you r favorites! This has no flour, and is free from gluten, dairy, eggs, corn, soy and animal products. It is vegetarian and vegan also! Try it and you'll agree - it's fudge to die for! For those not interested in making it themselves, this is for sale on my Etsy store.

Fudge to Die For!

1 Cup Organic Agave Nectar
1 Cup Organic Peanut butter
1/2 Cup Organic Cocoa Powder
Pinch of Sea Salt
1 tsp Vanilla Extract

In a pot over medium heat, warm up the agave nectar, salt and peanut butter, mixing until hot and smooth. Immediately remove from heat and mix in the cocoa powder and vanilla, mixing until smooth. Press into a non-stick 8 or 9 inch square cake pan and allow to cool - I put mine in the fridge to speed up the process ;-)
Cut into quarters, then cut each quarter into quarters, then cut each piece in half. (you'll get 32 pieces).
Enjoy!

The Mother of All Peanut Butter Cookies!

~The Classic Cookie~

~The Chocoholic's Dream~

So while these delectable cookies are for sale in my Etsy Food Store, I thought I would be extra nice and post the recipe for them also. These are so great. Made with organic peanut butter (only organic freshly roasted and ground peanuts - nothing else!), they are peanutty and melty and delicious. Made in a convenient 2-bite size, great for hands big and small. These are gluten free, egg free, dairy free, soy free, corn free and free from animal products (vegetarian and vegan friendly!). For an extra indulgence, add 1/3 to 1/2 cup vegan chocolate chips and sigh with delight as these cookies make your troubles disappear (okay maybe they won't take away troubles, but you might forget them while you eat these!).

Meghann's Favorite Peanut Butter Cookies

1/2 Cup Olive Oil
1 Cup Organic Unbleached Cane Sugar
1 Cup Organic Crunchy Peanut Butter (use a peanut butter that only uses peanuts, no additives for best flavor)
dash salt
1-1/2 Cups G.F. Flour Mix
1 tbsp Ground Flax seed mixed with 3 tbsp Hot water, whisked and allowed to sit until thick, about 3 minutes
1 tsp Vanilla Extract
1/2 tsp G.F. Baking Soda
1/3-1/2 Chocolate Chips (optional)

Preheat your oven to 350 degrees.
In a large bowl, mix the oil and sugar, then add the vanilla and flax seed/water mixture and mix. Add peanut butter and mix well. Evenly sprinkle the dry ingredients over the top (not chocolate chips if using) and mix until combined. Mix in chocolate chips if using.
Using a measuring tablespoon, form into 1 inch balls and then press down with a fork dipped in sugar for that classic peanut butter cookie look.
Bake for about 10-13 minutes, until golden. Allow to cool and enjoy!
Makes about 2-1/2 dozen.
My favorite: make half the batch without chocolate chips, and then mix 1/3 cup chocolate chips in the remainder. That way you get the best of both worlds!
Meghann

Talerine Lentil Casserole

~Delicious, Filling and Simple!~

I saw a recipe for a meat version of this and I just knew that I had to make my own version. Instead of beef, I used lentils for protein, fiber and nutrients. I also added vegetables, used low fat mozzarella and gluten free rotini for an amazing dish that is worth the little effort it requires.
Filling, and amazing for the next day, serve it with a salad for a complete, delicious meal. This is gluten free, egg free, dairy free (if using a cheese substitute), corn free, soy free, meat free and vegetarian and vegan (use a vegan cheese substitute). Try this dish today and you will be so glad you did!

Talerine Lentil Casserole

1-1/2 Cups Mixed Red and Green Lentils, rinsed and drained
3 Cups Vegan Beef Stock
1 tbsp Extra Virgin Olive Oil
10 ounces Gluten Free Rotini
1 Medium Onion, Diced
1/2 Red Pepper, Diced
3 Cloves of Garlic, minced
4 Large Stuffer Mushrooms, Diced
1-2 Carrots, Diced
1 Stalk Celery, Diced
1 Can of Tomatoes
1-14 ounce Can of Black Olives, Drained and Chopped
Pinch of Sea Salt
Freshly Ground Black Pepper to Taste
3 Cups Low Fat Mozzarella (or Substitute) Grated

Bring the Stock to a boil and add the lentils. Lower the heat to medium and cook, stirring occasionally for 1-2 hours, until plump and softened. Turn off the heat and allow the lentils to sit in the remaining stock while you prepare the rest of the dish.
Heat the olive oil in a large pan over medium heat and add the onions, garlic, carrots and celery, sauteing for 3-4 minutes Add the red pepper and mushrooms and saute for another 2-3 minutes. Add the tomatoes, breaking into smaller pieces if they weren't diced to begin with. Bring to a boil and simmer for 5-10 minutes.
Drain the lentils and add to the tomato-vegetable mixture. Using the same pot that you did for the lentils, fill it with water and cook the gluten free rotini until just tender-firm (al dente).
Preheat the oven to 350 degrees.
In a large casserole dish (a lasagna dish works perfectly), pour in the tomato mixture, add the olives, pasta, 1/2 of the cheese, and mix well. Top with the rest of the cheese.
Bake for about 30 minutes, until cheese is bubbly.
Serve with salad, and if you want to be really full, serve with toasted garlic bread also.
Makes about 8 servings - Enjoy!!
Meghann

Tip of The Day!

~Yes, You Can So Make These!~

Here's a quick tip to help your baking go that much easier. When you are baking, have all your ingredients at room temperature - butter/oils, eggs/substitues, everything (unless otherwise stated in the recipe). That way, when you mix, and bake, it all starts at the proper temperature and is able to rise and bake evenly, producing moist, springy, delicious baked goods every time.
Happy baking!
Meghann

New Store!

In an effort to help those of you who have food allergies like myself, but who may not have time to bake themselves, I have opened a Low Allergy Kitchen Store on Etsy! I will be adding items to increase the number of items for sale, but each item will be fresh baked when you order, ensuring that every order is as fresh as possible.
Hope you like it!
Meghann

Tip of the Day!

Here is a little tip for those of you who love to roast turkeys, chickens, or any kind of roast: When the meat comes out of the oven, let it sit for 20-30 minutes to let the roast 'rest'. This will allow the meat to absorb all of those wonderful juices inside it and keep those precious juices from running all over the cutting board, making a nasty mess, and making your meat dry. Steaks and chops would be the obvious exception, as they would be cold after 20 minutes, but try letting them rest for even 10 minutes and you'll be amazed at how juicy they can be.
Enjoy!
Meghann

Apple Cinnamon Bran Muffins!

~Simple, Wholesome Food!~

I wanted bran muffins....Badly. I needed them. The comforting taste and feel, high fiber, slightly nutty-sweet and delicious. I didn't have raisins though, but apples. Why not? It's fall, time to get out the apple recipes, so let's try it! I tried it. It's delicious! These are free from gluten, dairy, eggs, corn, soy, and animal products. They are easy to make, quick to bake, and oh so tasty. They only make 6-8 muffins, which in a way is good, because you'll want to devour them all after one taste. I really changed this recipe from an old one from Bette Hagman. I like mine better ;-)

Apple Cinnamon Bran Muffins

1/4 cup Packed Golden Sugar
2 Scant Tbsp Extra Virgin Olive Oil
2 tbsp Ground Flax Seed whisked with 6 tbsp Hot Water and left to thicken, about 3 minutes
2/3 Garfava Flour
1 tbsp Tapioca Flour
2 tbsp Arrowroot Flour
2 tsp Baking Powder
1/2-1 tsp Cinnamon (depending on your tastes)
1/8-1/4 tsp Nutmeg (depending on your tastes)
1/2 tsp (rounded) xanthan gum
dash Salt
1/2 tsp Pure Vanilla Extract
3/4 cup Rice drink
1/2 cup (rounded) Rice Bran
1 Medium Apple, chopped (I love Gala apples)

Preheat oven to 350 degrees and grease your muffin cups if they aren't non-stick.
Whisk the sugar, oil and flax seed/water mixture, adding the vanilla towards the end. Evenly sprinkle the dry ingredients (not the bran) over the top, and slowly combine, adding the rice drink as you stir. Mix in the rice bran until just combined, then add the apple pieces and mix.
Bake for 25 minutes and allow to cool slightly in the muffin pan before removing to a plate.
Enjoy!
Meghann