Fun in the Gluten Free Kitchen on a Rainy Day

After an early morning bike ride, a round of golf, and a cat nap, I was inspired by the cool and rainy afternoon to bake up a storm. Here are two of my new creations…enjoy!

Gluten Free Zucchini and Pignoli Muffins

2 cups gluten free flour **

¾ cup granulated raw sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon xanthan gum

1 teaspoon cinnamon

½ teaspoon nutmeg

1 stick unsalted butter, melted and cooled

2 large eggs, slightly beaten

½ cup pignoli, pine nuts

2 medium zucchini, washed and grated with large holed grater

Blend dry ingredients together well, add grated zucchini and blend fully coating zucchini.

Whisk wet ingredients together.  Stir wet ingredients and nuts into zucchini mixture.

Spoon batter into two 12 slot muffin tins lined with paper or foil liners. Sprinkle a few pignoli on the top of each muffin.

Bake at 350’F for 30 minutes, rotate once after 15 minutes.

Cool on a rack for 15 minutes.

**Gluten free flour blend: 1 ½ cups gluten free flour, ½ cup almond flour, ¼ cup ground flax.

 

Gluten Free Fresh Blueberry and Lemon Zest Muffins

2 cups gluten free flour**

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon xanthan gum

1 teaspoon cinnamon

1 stick unsalted butter, melted and cooled

2/3 cup agave, scant

2/3 cup almond milk, (rice, soy or non-fat milk)

1 tablespoon vanilla

1 tablespoon lemon zest

1 tablespoon limoncello

2 cups fresh blueberries

Blend dry ingredients together well. Whisk wet ingredients and lemon zest together.  Stir wet ingredients and nuts into flour mixture. Gently fold in blueberries.

Spoon batter into two 12 slot muffin tins lined with paper or foil liners. Sprinkle a bit of raw sugar on the top of each muffin.

Bake at 325’F for 25 minutes, rotate once after 15 minutes.

Cool on a rack for 15 minutes.

**Gluten free flour blend: 1 ½ cups gluten free flour, ½ cup almond flour, ¼ cup ground flax.

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