Savory Carrot Muffin. I want to add more vegetables to our diet by adding a vegetable to breakfast items. However, I added shredded carrots to the muffin. Not only that, the applesauce keeps the muffin moist while adding walnut gives the baked good a lovely crunch. Also, the ginger balances the muffin. The cinnamon gives the baked goods a wonderful aroma.
Firstly, preheat the oven to 350 degrees F. Then, line the muffin liner in a baking tray.
Secondly, with a bowl add flour, baking powder, baking soda, cinnamon, ginger, and salt. Whisk.
Take another bowl, stir together oil, applesauce, sugar, egg, and vanilla extract.
Next, mix dry and wet ingredients together. Following, fold in the carrots and nuts.
Furthermore, scoop the batter into the baking tray and sprinkle nuts on top.
Finally, bake for 25 minutes until golden brown.
Tips for baking muffin
First and foremost, do make freshly shredded carrots rather than using frozen ones. Not only that, freshly shredded carrots are easier to use and taste better. To save on time whenever there is time, do shred carrots and ahead of time and store them in the fridge. Thus, the carrots, applesauce, and maple syrup keep the muffin extra moist. Moreover, add walnut and chopped almonds on top for more texture. Therefore, I love the crunchiness of the nuts on top and in the muffin. Hence, top the muffin with orange zest for a refreshing smell.
High Protein Chocolate Muffin. My daughter loves muffins. Regularly, I would make refreshing muffins like blueberries, strawberries, or blackberry flavor muffins. Not only that, these muffins are high in protein mix with gluten-free oat flour and almond flour. Also, the batter contains both brown sugar and ripe bananas. Therefore, the muffin is moist.
First, preheat the oven to 350 degrees F. Then line muffin tin with muffin liner in the baking tray. With a large bowl, add dry ingredients oat flour, almond flour, brown sugar, baking soda, baking powder, salt and, 1/2 cup of chocolate chip
Secondly, with a second bowl add wet ingredients egg, banana, non-dairy milk, and vanilla. Whisk. Thus combine dry ingredients with wet ingredients.
Hence, scoop batter into muffin pan. Do try to make it as even as possible with all the muffin tin.
Finally, bake for 20 minutes until golden brown.
Also, let the muffin cool.
Tips for Gluten-free Muffin
Furthermore, do make a large batch of muffins and store them in the freezer for later. Not only will this taste great, but they also save time on busy days when you have no time. Then, do take one from the freezer and warm it up in the microwave. Moreover, muffins do not need to be cut into a loaf so do not need to worry about the thickness of the slice.
Homemade Strawberry Strudel. I have breakfast. Breakfast is always fun to have. Hence, breakfast is important to energize the body and keep the body healthy. Therefore, it is important to have a nutritious breakfast. With my children, I often make gluten-free breakfast items with dairy-free ingredients. Also, I try to make simple healthy breakfast items so I can have a lot of time with my children. This time I made homemade strawberry strudel a fun breakfast with delicious jam on the inside.
Firstly, in a bowl mix dry ingredient flour, baking powder, salt, and xanthan gum. Stir.
Then, slowly pour the non-dairy milk into the dry ingredients. Next, shape the dough into a ball.
Secondly, roll the dough then fold. To continue this several times. Next, take a knife to split the dough in half.
Thus, take 1 dough and roll 7 times. Do form a rectangular shape 5″ x 6″. With a spoon, scoop strawberry filling onto the middle of the strudel, leave the edges clear.
Finally, fold the dough in half with a fork to crimp the edges.
Brush butter on the top of the strudel. Following, bake the strudel at 350 degrees F for 20 minutes.
When the strudel reaches 20 minutes. Let it cool.
This strawberry strudel is similar to a pop tart but healthier with less sugar. For a healthier option, can add fresh sliced strawberry inside or strawberry jam for the filling. Furthermore, the sliced strawberry makes it refreshing. Also, the chopped strawberry gives a delicate texture. Not only that, sift the flour before mixing the dry ingredients with wet ingredients to give a smoother texture.
Easy Gluten-free Waffle Breakfast. Breakfast is a lot of fun from muffins, omelets to pancakes. Thus, breakfast is one of my favorite meals of my day. Not only that, breakfast can be in a sandwich, granola bar, or burrito. Undoubtedly, a waffle would be a great breakfast item. Furthermore, the batter can combine with blended pumpkin seed for a high protein diet.
First, take a large bowl mix in egg, sugar, vanilla, and vegetable oil.
And then, add in the following gluten-free flour, xanthan gum, baking powder, salt, and egg. Whisk.
Moreover, add in non-dairy milk. Then, scoop batter in waffler maker. Next, cook until golden brown. Continue this step until the batter is all used up.
Tips for making Waffle
Furthermore, for a healthier option add oat flour to the batter instead of gluten-free flour while using the waffle maker. Once the batter is done mixing, do allow the batter to sit for 10 minutes for better flavor. Do cook the waffle for 3 1/2 minutes for a crispier result. . After making the waffle, do place the waffle on a rack for a crispier taste. If you are short on time, can pre-mix the batter to store for later use. Hence, the waffle can be frozen for later. Also, store the frozen waffle in a Ziploc bag.
Soft Sandwich Bread. I love making and eating sandwiches. Moreover, my children love bread especially the soft fluffy ones. Hence, who can resist the aroma of freshly rice flour, tapioca flour, and sorghum flour? First, do try a simple gluten-free recipe with little ingredients. Also, do rely on a scale to measure flour. Furthermore, do consider using more liquid because gluten-free bread tends to be is drier.
First, in a large bowl mix all dry ingredients. Whisk. Set aside.
With another bowl, add in egg, chia seed, olive oil, and honey. Then, with a small bowl of warm milk to 110 degrees F add yeast. Let it sit for 10 minutes until it froths. Hence, combine the egg mixture with the yeast mixture.
Moreover, mix the dry ingredients with wet ingredients.
And, scoop the batter into the loaf pan with parchment paper. Following, with a spatula evenly spread the batter. Last but not least sprinkle flour, sunflower, and sesame on top of the loaf. Subsequently, press the toppings down.
Apart from this, for proofing cover the loaf pan with a warm towel. Then, turn on the oven at 200 degrees F for 30 seconds and turn off the oven. Thus, place the loaf pan in the oven for 1 hour but check when the time reaches 45 minutes.
Finally, preheat the oven at 350 degrees F for 35 minutes and cover with aluminum foil to prevent the surface from browning too fast. When the time reaches 35 minutes, remove foil and bake for another 20 minutes.
About the Flour
To conclude, three gluten-free flour has been used in this bread recipe. First, sorghum flour is a mild flour. This is best for pastries and cakes. Also, good for more sweet and savory baked goods. Thus, brown rice flour is made from brown rice. Additionally, brown rice flour is mild and has a nutty flavor. Therefore, brown rice flour is best for pancake, muffin, and gluten-free bread. Finally, tapioca flour makes bake a good chewy, light, and crispy texture. Therefore, it is good it learns about the flour use for gluten-free recipes.
Fluffy Gluten-free Buns. Unfortunately, I do struggle making soft gluten-free loaf. Therefore, gluten-free buns would be a little easier. Also, the portion size is smallar. If they don’t turn out well, there would not be a large amount I would need to finish. Thus, these buns are very soft. And they are like tray buns so the size are perfect for children. Not only that, the buns are soft due to the almond flour and coconut flour. And, they do not contain yeast. Furthermore, the buns contain low carbohydrate.
First, preheat oven to 350 degrees F. Then, in a medium-size bowl combine dry ingredients psyllium husk, coconut flour, almond flour, and baking powder.
Following in another bowl, mix egg white, one whole egg and hot water. Whisk.
Furthermore, mix dry ingredients with wet ingredients. Let it sit for 1 – 2 minutes (this is more affective for psyllium husk).
Additionally, separate dough to four parts.
With a baking tray line with parchment paper, then form a ball and sprinkle sea salt and seaseme on top.
Moreover, cover with warm slightly wet towel and place over try. Morever, start the proofing process by preheating oven to 200 degrees F for 30 seconds and turn off oven. Allow the bun to rise for 30 minute to one hour. Once done.
Finally, preheat the oven to 350 degrees F and place a larger tray with water under the baking tray with the bun. Next, bake for 25 minutes.
Last but not least, remove from the oven and let it cool.
Tips for making Gluten-free Fluffy Bun
To make delicious fluffy bread, they can be extremely tricky. For instance, it is important for bread not to be dry. Hence, do not forget oil and eggs, which adds great taste and makes the bread soft. For this reason, do try mayonnaise in the recipe or an oil like olive oil. With gluten-free, certainly beneficial for the ingredients to be in room temperature. The rising process would have more success. For this reason, do leave the ingredients out half an hour to one hour before using for baking. To have more success with the rise of the bread, do add water with bubbles.
Oat Bite-Size Snack. Besides, my children snack monster. Besides, they love to snack. Therefore, small bite-sized snacks are perfect for them. Also, these bite-sized snacks are healthy and good for you. Furthermore, another word is energy balls. Not only this, these snacks are high in protein. Moreover, it boosts energy with lots of good nutrients.
Oat Bite-Size Snack Recipe
1 cup gluten-free quick oat
1 1/2 cup peanut butter
1/2 cup dark chocolate chip
3 tbsp honey
First, take a medium-size bowl, combine quick oat, peanut butter, chocolate chip, and honey. Then, store in the fridge for 30 minutes.
Finally, roll into a small ball. Can sprinkle chopped walnut on top.
Why bite-sized snacks. As well as that, these treats are like a dessert. Additionally, they are a great after-dinner treat. These contain a low amount of sugar. Also, they are made with natural ingredients. Not only that, they are high in energy and are versatile. They can be made from various combinations. For example, pumpkin spice, chai latte, and apple pie.
Very Chocolatey Muffin. Besides, I do not prefer something too heavy in the morning for breakfast. Therefore, the nut butter gives the muffin a good balance with the dark chocolate chip. Without a doubt, the nut butter makes the muffin a higher protein content. Moreover, this is good for growing children.
Very Chocolatey Muffin
1 tbsp honey
1 3/4 almond flour
1/3 tsp baking powder
1/2 tsp cinnamon
1/3 cup nut butter
1 tsp vanilla extract
1 tsp baking soda
pinch of salt
1 cup dark chocolate chip
Firstly preheat the oven to 350 degrees with a muffin pan, place muffin liner.
Then, in a medium-size bowl combine egg, honey, and vanilla extract.
Secondly, continue by adding flour, baking powder, baking soda, salt, cinnamon, and nut butter. Whisk together.
Thus, add in the mashed bananas. Stir.
Finally, fold in the chocolate chips. Hence, scoop into the muffin pan and bake for 25 – 30 minutes.
Remove from the oven and let it cool.
Furthermore, high protein is important to prevent craving and help the body to feel full. To make baked goods high in protein, do choose to use brown rice, nut flour, or oat flour. Last but not least, when making pancake batter mix in blended pumpkin seed for more protein and calcium. Everyone should try a high protein diet for a healthier you.
Blueberry Gluten-free Donut. When my children want a treat they always ask for a donut. Therefore, I want something less sugary and light. Something with a healthier option, since sugar is not the best for the body. As well as that, sugar is not the best for their teeth either.
Blueberry Gluten-free Donut
I cup almond flour
1 cup blueberries
1/4 cup coconut oil
1 tsp baking soda
1 cup tapioca flour
3 tbsp lemon juice
2 tbsp maple syrup
1 tsp vanilla extract
pinch of salt
Start by preheating the oven to 350 degrees F, take a donut baking tray and brush with oil.
At this time, in a large bowl mix in almond flour, tapioca flour, baking soda, and salt.
Furthermore, take another medium-size bowl mix in maple syrup, coconut oil, lemon juice, and vanilla extract.
Last but not the least, do combine the dry ingredients with wet ingredients. Following, scoop batter in the donut tray.
Finally, bake for 18 to 20 minutes. To remove from the donut tray and flip the donut. Let it cool.
Dress the Donut
Moreover, there are many ways to make the donut tastier or more appealing. As well as that, a homemade blueberry glaze with cooked blueberry and powdered sugar. Or, a simple melted dark chocolate glaze to be applied on the top of the donut. Nevertheless, enjoy the donut without any glaze and just truly take the simple donut.
Mini Cinnamon Rolls. My daughter tends to fall a sweet tooth. Therefore, I occasionally make a breakfast treat for her. This time I decide to attempt making gluten-free cinnamon rolls. While I was in the process of baking the whole house smell like cinnamon. Furthermore, my kids could not wait to have a snack. Likewise, they were jumping up and down could not wait.
Mini Cinnamon Rolls Recipe
1 1/4 cup gluten-free flour
1 1/4 tsp baking powder
1/2 cup non-dairy yogurt (maybe add another 1/2 cup if too dry)
1 tsp vanilla extract
1/2 tsp xantham gum
1/2 tsp kosher salt
egg wash ( 1 egg & 1 tbsp lukewarm water)
1 tbsp vegetable butter
1/4 cup brown sugar
3/4 tsp ground cinnamon
1 tbsp cornstarch
Firstly, preheat the oven to 375 degrees F. Next, take a baking tray lined with parchment paper.
In a large bowl, pour in dry ingredients, flour blend, xanthan gum, baking powder, and salt. Whisk. With a separate bowl, add in all wet ingredients egg, yogurt, and vanilla extract.
Combine the wet and dry ingredients. Stir to mix. Knead the dough.
Furthermore, apply flour on a surface and place batter on top. Then, knead the batter. Separate into 3 – 4 balls, press one ball, and roll out with a rolling pin into a rectangle shape.
Take a small bowl, mix the fillings sugar, cinnamon, cornstarch, and vegan butter.
Scoop the filling on the batter and leave the border clean.
Roll the batter tightly into a coil, cut each piece into 2 – 3 inches each piece. Then, place the roll on the baking tray. Brush egg washes all over each piece.
Bake for 15 minutes until golden brown.
Let it cool.
Cinnamon Roll Tips
Cinnamon rolls are fantastic for cooler or cold weather. Moreover, these treats are warm and gooey. Of course, these treats are great to have with a warm drink like hot chocolate, coffee, or tea. These rolls can be made ahead of time. Then, bake at a later time if you do not have a lot of time. First, make dry ingredients. Then, mix the dry with wet ingredients. Later, do mix well together. Also, to reduce a messy table surface do apply parchment paper on the table to tell and flat dough. This will help with clean up.
High Protein Gluten-free Pancake. My children love pancakes; they can be a lot of fun. Also, a child’s growth is important. Therefore, bone growth and calcium are essential. To add more calcium, I intend to blend pumpkin seed into the pancake batter to add more calcium. Also, almond milk is high in calcium.
High Protein Gluten-free Pancake REcipe
2 cup gluten-free flour (1/4 cup of the batter is to liquidity)
3 tsp baking powder
dash of salt
1 1/4 cup almond milk
3 tbsp brown sugar
3 tbsp coconut oil
1/4 cup pumpkin seed (blend)
1/4 cup chocolate chip
First, take a bowl and add the following ingredients egg, gluten-free flour, baking powder, and salt. Whisk together.
Next, add in the brown sugar, coconut oil, and pumpkin seed. Combine.
Also, if the batter is too liquidity add in 1/4 cup of flour.
Finally, turn on the stove and pour in the batter. Thus, add in 3 – 4 chocolate chips into the pancake. Flip to allow the other side to cook.
Cook until all the pancakes are done.
Food high in calcium and vitamin D makes stronger bones. Therefore, dishes that contain egg yolk, saltwater fish, liver, and milk is good for the body. The following food is a good source of calcium tofu, soy milk, leafy vegetables (broccoli, Brussel sprouts, mustard greens, kale), Chinese cabbage or Bok choy, beans, tortillas, sardines, shrimp, orange juice, pizza, bread, nuts or almonds, and dairy product. Do try to incorporate it into an everyday meal.
Blueberry High Protein Scone. My husband loves fruity breakfast, so I would always add fruits or dried fruits to breakfast items. This time I choose to make blueberry scone. A fruity breakfast item is high in protein made from almond flour. Therefore, other ways to elevate scone is to add lemon zest or citrus zest. Of course, zest amplifies baked goods by not changing the composition of the recipe.
Blueberry High Protein Scone Recipe
1 cup almond flour
3 eggs whites
1 tsp baking powder
2 tbsp coconut oil (melted)
Start by preheating the oven to 395 degrees F. Then, brush oil on the baking tray to prevent from sticking.
Secondly, take a bowl to add dry ingredients almond flour, baking powder, and salt. Whisk the ingredients together.
Thus, add in coconut oil. Whisk.
Subsequently, in another bowl add egg whites and whisk with electric blender blend until it foams up.
Finally, fold in the egg whites into the flour mixture.
Hence scoop the batter onto the baking tray. and bake for 10 minutes or longer with a toothpick.
To make a fluffy scone, it is not necessary to add all the liquids. Furthermore, liquids should help to keep the batter together. Thus, if you prefer tender and moist baked goods, do use brown sugar in the baked goods. To prevent build-up, place a paper towel in the container that holds the scone to remove moisture. Also, if you cannot have butter and wants to avoid purchasing vegan butter, do try avocado, mashed banana, nut butter, or pumpkin puree. There are natural health alternatives.
Gluten-free pancake muffin snack. My children love to snack on both pancakes and muffins. Recently, I saw a recipe by combining both recipes. It is fun. My children would love to try them. Thus, the muffin will be fluffy like pancakes and moist like a muffin. The pancake muffin snack drizzle with maple syrup.
Gluten-free Pancake Muffin Snack Recipe
1tsp vanilla extract
2 tbsp coconut oil(melted)
non-dairy 1 cup
maple syrup 1 tbsp
gluten-free pancake mix 1 1/2 cup
First, turn on the oven to 375 degrees F. Before starting, brush oil on the baking tray.
Then, with a bowl add egg, milk, vanilla ext, maple syrup, and coconut oil. Mix.
Subsequently, scoop batter into the muffin tin and add chocolate chips on the top.
Lastly, bake the pancake muffin for 12 minutes.
Once done, let it cool.
1/4 tsp xantham gum
1/4 tsp salt
1 cup gluten-free flour
1 tbsp gluten-free baking powder
Firstly, in a bowl, add all the dry ingredients to mix.
Then, store in a mason jar until ready to be used.
Dishes with a Twist
Why not food with a twist is fun to make. Also, there are many types of dishes with a twist from grill cheese sundried tomato pesto, chai spiced banana bread, Panago has a cheeseburger pizza, Sushi Town has a filet o fish roll and Korean bulgogi taco. Some of these dishes are rather successful and delicious. Sometimes dishes with a twist can be challenging but in the end, they are fun challenges.
Mummy Halloween Snack. With Halloween approaching, I need to plan some Halloween snacks and activities for my children. Due to covid, it is not safe to attend Halloween events. Therefore, I am planning at-home activities for my children. Hence, I have seen some interesting Halloween recipes online.
Mummy Halloween Snack Recipe
1 can Pillsbury crescent
1 pack of hot dogs
First, brush oil on a baking tray or apply parchment paper.
Preheat the oven to 375 degrees F. Then, take the Pillsbury crescent can and open the container. Thus, unroll the dough.
Secondly, cut the dotted lines with a knife. Next, take a scissor and cut it into thin strips.
Subsequently, take a hot dot and wrap the cut strip of dough around the hot dog. Do continue until all the hot dot and dough have been all used up.
Bake for 12 minutes.
Let it cool.
Fun Halloween Ideas
What are some fun indoor Halloween ideas such as a scavenger hunt? At home, a competition to carve a pumpkin or come up with a pumpkin design. Why not decorate a cookie with icing with a Halloween theme to create the scariest creature or a goofy one.
Sweet Potato With Shredded Chicken. This time I want to use more root vegetables in our diet. The sweet potato does store well and does last long. Also, they are a good source of fiber and minerals. The root vegetable is good for gut health. Surprisingly, it is good for eyesight.
Sweet Potato with Shredded Chicken Recipe
1 – 1 1/2 cup shredded chicken
1 clove of garlic ( minced)
1/2 onion (diced)
1 red pepper (diced)
2 sweet potato (peel and diced)
1 tsp chili powder
sprinkle salt and pepper
First, take a pan or skillet to cook the chicken. Once cooked, set it aside.
Clean the pan, add oil to saute the garlic. Next, add the onion. After the onion is soft. Then, add in the sweet potato. Stir the content.
Hence, when the sweet potato is soft enough, add in the peppers. Season with salt and pepper.
Finally, add in the chicken.
Again, can add an egg on top of the potato.
This sweet potato dish can be versatile by having it for breakfast or lunch. Therefore, this dish can be elevated by adding a sauce such as a vinaigrette or a hollandaise sauce.
Citrus Muffin with Cream. My little girl always seems to love those mini cupcakes at the bakery or when we go grocery shopping. Therefore, this morning she asked me to make some. The funny thing with my son, he seems to only eat the cream on top. I know my daughter use to do, so this time I am going to make a citrus muffin rather than a cupcake. Then, I’ll add cream on top.
Citrus Muffin with Cream
1/4 cup coconut oil
2/3 cup almond milk
2 tbsp orange zest
8 tbsp maple syrup
1 tsp vanilla extract
2 tsp baking powder
1 1/4 cup of gluten-free flour
1/4 tsp baking soda
pinch of salt
First, preheat the oven 350 degrees F.
With a small bowl, scoop coconut oil into the bowl and place it in the microwave to warm it up.
Secondly, add in water and then milk. Stir.
Following, add the ingredients orange zest, maple syrup, vanilla extract, and salt.
At this time, add gluten-free flour, baking powder, and baking soda. Whisk.
Finally, scoop the batter into muffin tins. Bake 15 – 20 minutes.
Once done, let it cool.
1-pint heavy whip cream
1/2 cup powder sugar
1 tsp vanilla extract
Start by refrigerating the bowl to use to make whip cream.
After 30 minutes – 1 hour, add whip cream, powder sugar, and vanilla extract into the bowl. Whisk with an electric mixer until the liquids turn to cream. Therefore, start with slow speed then work towards to the higher speed.
Finally, the peak should be slowly formed.
Tips to Make Muffin
For natural sweetness, do use coconut sugar. And, for tastier baked goods do let the batter rest and cover for 30 minutes. Also, baked goods will soften. Another thing, the item will be fluffier. On the other hand, if the baking gluten-free loaf is baked past the given bake time. This removes the mushiness and grittiness from the loaf.