Blackberry Almond Muffins (Gluten-Free & Dairy-Free)

I'm a muffin baking machine these days!

This came about for a few reasons. For one thing, they're delicious. For another thing, I realized that I needed to up my fiber intake, yet I wasn't thrilled with the gluten-free products available at the store.

I've never been much of a baker in the past. It's always stressed me out a bit. But as I've been experimenting and trying out different ingredients, I've gained confidence.

Better yet, I reap the rewards of freshly baked muffins. One batch lasts for several days at least. I wake up, mix them together, and throw them in the oven. Bang out a quick yoga practice while they bake, and then feast on the deliciousness.

Along with my muffin smothered with Kerrygold pastured butter, I eat smoked salmon and greens sautéed with olive oil, Celtic sea salt, and turmeric. This is my breakfast almost every single morning. I love it.

Here are some geeky baking details:

For you gluten-free folks out there, my preferred all purpose flour blend comes from Pamela's. I always keep it stocked in my pantry. My other new obsession is this line of sprouted whole grain flours from To Your Health Sprouted Flour Co. Whole Foods started carrying them. The benefit of sprouted grain flours revolves around their digestibility and increased nutritional content.

I rotate my flour blend, using 1 cup of Pamela's and then one cup of a sprouted grain flour, choosing among sprouted corn flour, sprouted millet flour, and sprouted brown rice flour. This keeps variation in my diet and makes it more fun. I also rotate my muffin ingredients, choosing among different types of fruit (apples, raspberries, blackberries, blueberries, etc.) and nuts and seeds (almonds, walnuts, help seeds, flax seeds, etc.). You can't go wrong—all the combinations are great!

Feel free to play around and try different ones!

Enjoy!

Blackberry Almond Muffins (Gluten-Free & Dairy-Free)
Makes about 8 small muffins
Baking time: 25 minutes
Gluten-free; dairy-free

Ingredients

1 cup gluten-free all purpose flour (such as Pamela's brand)
1 cup sprouted brown rice flour or other whole grain flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1/4 cup maple syrup
1 egg
1 cup unsweetened almond milk
1/4 cup olive oil or coconut oil (melted)
1 cup fresh blackberries
1/2 cup raw slivered almonds
raw turbinado sugar for sprinkling on top (optional)

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (flour, salt, cinnamon, baking powder). In a separate bowl, mix together the wet ingredients (egg, maple syrup, olive oil, almond milk, vanilla, apple cider vinegar). Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the blackberries and almonds.

3. Grease a muffin tin. Pour the mix into the muffin slots and sprinkle a little sugar on top, if desired. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Apple Walnut Kefir Muffins (Gluten Free)

Domestic Divas is back!

I know you've all been waiting for the return. The hiatus was refreshing and relaxing and much needed... but I missed posting here and sharing my recipes. So I'm easing back into cooking and photographing and writing recipes.

I've been busy on other projects. I'm elbow-deep into editing my latest novel (the series is being pitched as a TV show—fingers crossed!). I'm also writing a film treatment based on a short story I wrote that's gotten some Hollywood interest. But I figure it's good to mix-up my fiction with some old-fashioned food writing.

What's a better place to start than breakfast?

I made these muffins yesterday morning. I just felt like baking. You ever get that feeling? They're made with my gluten-free kefir muffin base (which also makes GREAT cornbread, by the way). In these muffins, I used Arrowhead Mills Organic Blue Corn Meal (you may notice the color is a bit blueish), but regular yellow tastes excellent, too. The organic kefir gives them a tangy flavor and keeps them extra moist. The kicker are the chopped apples, walnuts, and cinnamon. I used Granny Smith apples. I love their tangy flavor. It seems match the kefir.

These muffins just taste like fall. Like leaves falling. And fresh, cool breezes. And thankfully, it's been cooler here in LA (though I hear it may be 90 degrees again later this week).

For a little extra decadence, I sprinkled the top of the muffins with a little raw turbinado sugar (this is optional, but oh so yummy).

So enjoy! And I hope you'll join me back here as I get back into posting new recipes. I'm brewing a root vegetable and chicken slow cooker stew as we speak!

Apple Walnut Kefir Muffins (Gluten Free)

Makes about 8 muffins

Baking time 20-25 minutes

Vegetarian; gluten free

Ingredients

1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup unsweetened kefir
1/2 cup unsweetened almond milk or regular milk
1/4 cup olive oil or coconut oil (melted)
1 apple, cored and diced
1/2 cup walnuts, chopped
raw turbinado or brown sugar for sprinkling (optional)

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, cinnamon, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, kefir, milk, and oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the apples and walnuts.

3. Grease a muffin tin. Pour the mix into the muffin slots. If desired, sprinkle the tops of the muffins with a little sugar. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Gluten Free Honey Cornbread

I spent the weekend on a girls trip to San Diego. Getting out of town, spending time with friends, making new ones, stunning California weather, some pool time, some going out time, grilling up my Spicy Herbed Turkey Burgers...

But now I'm back!

Today I thought I'd share my recipe for Gluten Free Honey Cornbread. I bake my cornbread up in my cast iron skillet and often serve it with braised chicken stew or chili for a satisfying meal. It's also great leftover for breakfast with eggs.

Need I say more? It's cornbread people...

Enjoy...

Gluten Free Honey Cornbread
Prep time: 10 minutes; Baking time: 25 minutes
Serves about 4-6 people

Ingredients
1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup honey
1 egg
1 cup milk or unsweetened almond or rice milk
1/4 cup extra virgin olive oil or vegetable oil

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, baking powder). In a separate bowl, beat the egg. Then mix the honey, milk, and olive oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix.

3. Grease a pyrex dish or cast iron skillet. Pour the mix into the dish and bake for 20-25 minutes until golden brown. Serve with butter and fruit preserves. Enjoy!