Saturday, February 9, 2013

GF Blueberry Oat Muffins

Muffins!  When was the last time I made muffins?  I honestly can't remember.  So it was 6am, baby was not going back to sleep, we had been awake every 60 minutes or so all night the night before, and all I could think to do was bake!  It's become therapy for me, it's what I do when I have nothing else I can think of to do...or when I need creative's MY TIME, even if baby is watching :) 

I love this recipe, everything about it works!  It's low sugar, gluten-free, egg free, and just plain awesome.  So enjoy yourself a muffin or two because we owe ourselves.

Blueberry Oat Muffins


1 cup Bob's Red Mill gluten-free rolled oats
Soaked in:
1 cup warm vanilla almond milk, for 20 minutes

Beat together:
1/4 cup Melted coconut oil
2 teaspoons bourbon vanilla extract
2 tablespoons honey

Whisk the dry ingredients in a large separate bowl:
1/2 cup rice flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon xanthan gum
1 teaspoon ground cinnamon

You'll also need:

Egg Replacer (or two eggs, beaten):

1 tablespoon Ground flaxseed
3 tablespoons water
Whisk till frothy.

Add at the end:
1 cup blueberries- fresh or frozen* see note

For crumble topping:
Rub together 2 tablespoons each:
Certified gluten-free rolled oats
Organic brown sugar
Ghee (clarified butter)
Add cinnamon, to taste


Preheat the oven to 400ºF. Line a 12-muffin tin with paper liners. Or a 6-muffin jumbo pan.

Add the soaked oats to the oil/honey mixture; combine briefly and scoop into the dry mixture. Mix by hand to combine.

Add the Egg Replacer or beaten eggs. If the batter appears too stiff or dry, add 1 to 4 tablespoons of vanilla rice or hemp milk- one spoon at a time- till soft and moist. Add the blueberries right at the end of mixing. Divide and plop the batter into the twelve muffin cups. Sprinkle with brown sugar oat topping. Bake in the center of a preheated oven for 20-25 minutes; if you are making large jumbo muffins, bake for 25 to 30 minutes.

Note* If you use frozen berries, your muffins may need five extra minutes to bake. Keep an eye them. Check doneness with a wooden pick.
Remove the muffins from the tin and cool on a wire rack (this keeps the bottoms from getting soggy- no one likes a soggy bottom!).

Wednesday, February 6, 2013

Almond Milk Kefir

Kefir is most commonly known as the "yogurt drink" in your grocers dairy section.  Unfortunately, like most highly marketable food products, this store bought drinkable yogurt is loaded with sugar and is only posing as true kefir.  Kefir grains are micro-organisms of bacteria and yeast that feed off sugars and thus multiply when added to liquids that naturally contain sugar, like cow's milk.  These bacteria are extremely beneficial and aid in balancing a healthy gut environment. While you can homemake true kefir with cow's milk (it's delicious), it should be fresh from the farm non-homogenized, non-pasteurized full fat milk for the best most organic results.  That being said, many of the reasons that we need these helpful little bacteria were caused by dairy in the diet, and thus wouldn't make sense to add kefir to you dairy!  So, we have almond milk kefir!  A great way to incorporate your healthy kefir bacteria without using dairy, soy, or rice products...and it's GAPS friendly, paleo friendly, and super easy.

Almond Milk Kefir

You’ll need:
  • 1 cup raw almonds soaked for 8 hrs or more
  • 2 liters water
  • A nut milk bag to strain your milk (these can be found at your health food store)
  • Body Ecology Diet's Kefir Starter  (they sell this at Vitamin Cottage, but can also be found here
  • 2 24oz mason jars or containers of choice

  • First you should soak your almonds, 8 hours in filtered water, on the counter is fine.
  • Drain the almonds and add to a high powered blender like a Vitamix, I use a Ninja.  
  • Add your 2 liters of filtered water, that's a little more than 8 cups, and blend blend blend
  • Pour the contents through your nut milk bag, over a large bowl so you can catch the contents!
  • Then mix in your Kefir Starter with a whisk
  • And pour contents into your mason jars
  • Seal, and leave on your counter (at least 70 degrees) for 24hrs

There will be a "froth" on top.  That's the fat from the almonds that's risen to the top.  Totally fine to just shake and drink that, but some people like to scrape it off and use it in smoothies.  This kefir is extremely mild tasting!  It will smell a little sour, or like yogurt, but the taste is much less potent than you would think.  You can add a little lemon or just drink it plain.

I suggest starting with a couple ounces first think in the morning for a few days to see how your body responds to the probiotics before drinking a full glass at a time.