Recipe: Good Morning Blueberry Muffins

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This is another great recipe from Elise Museles book Whole Food Energy.  I will say that if you are not used to eating primarily whole foods, you and/or your children are used to more processed foods in your diet (especially gluten), and your diet has not been rich in fruits and vegetables then it will take time to get used to these recipes.  You have to give your body time to get rid of toxins.  I am not a medical doctor; I only speak from my personal experience.  Once you are eating primarily whole foods they will start to taste like nothing you remember.  Everything is so fresh and delicious, and you become satisfied with much more basic, simple food choices and combinations.  I believe that things like smoothies and muffins are essential because they allow you to cram lots of stuff into one drink or muffin.  Smoothies only requires throwing all the ingredients into the blender. They are also easy to take and drink on the go, which is a must for busy families!  Muffins are perfect for breakfast or snack.  They can be made in large batches and individually frozen for later.  Get your children involved in picking out recipes and making the food. You might be pleasantly surprised at what they are willing to try when they help make it. Again, I am only offering my own personal experiences.  Take from it what you want and leave the rest!!  Happy Baking!

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Good Morning Blueberry Muffins (from Whole Food Energy by Elise Museles)

Ingredients:

  • 1 Tbsp. ground flax seed
  • 3 Tbsp. warm water
  • 1 Cup Almond Flour
  • 3/4 Cup quinoa flour *
  • 3/4 Cup brown rice flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 Cup honey **
  • 1/4 Cup coconut oil
  • 1/3 Cup applesauce
  • 1/2 Cup unsweetened almond milk
  • 1 Tbsp. apple cider vinegar
  • 1 Cup blueberries, frozen

*  I used chickpea flour because I didn’t have any quinoa flour

**  I didn’t have enough honey so I used a mixture of honey and maple syrup

I also added a little fresh lemon juice because I thought it would complement the blueberries well.

Preheat oven to 350 degrees F and oil 12-muffin pan with coconut oil or spray.  Mix flax seed and warm water together, whisk and let stand to thicken (this is a flax egg!).  In medium bowl, mix 3 flours, cinnamon, baking soda, baking powder and salt.  Set aside.  In large bowl, mix honey, coconut oil, the flax egg, applesauce, almond milk and apple cider vinegar.  Pour in the dry ingredients and mix.  Fold in the blueberries.  I used almost 2 cups of blueberries because I love the extra fruit in the muffins.  Do not overmix batter.  Fill the 12 muffin cups and bake for 25-30 minutes.

These delicious muffins are gluten-free and dairy free.  They freeze well and make a wonderfully filling snack or meal.  Enjoy!

Gluten-Free Lemon Raspberry Muffins

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Another delicious recipe from the cookbook, Whole Food Energy by Elise Museles.  A hit with 3 of my kids; the one who didn’t like it was not a fan of the strong coconut flavor.  These recipes can easily be modified to remove that strong coconut flavor, though.  These were moist and had a wonderful flavor from the lemons.  If you have never tasted gluten-free baked goods, please know that they have a very different texture from gluten muffins. I happen to be a fan, but it may take some getting used to if it is new for you!  These muffins are a great option for my oldest, who eats a mostly vegan diet.  Since he won’t eat eggs alone, he can still benefit from the protein from all the eggs baked into these muffins.  I did not add poppy seeds to mine because  didn’t have any.  They were still delicious, so I can only imagine how they would taste even better with the addition of the poppy seeds!

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Lemon Poppy Seed Muffins with Raspberries

Ingredients (Makes 12 muffins):

  • 1/2 cup coconut flour
  • 1 tsp. sea salt
  • 3/4 tsp. baking soda
  • 5 eggs
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 2 Tbsp. lemon juice (***I used 2 lemons)
  • 1 Tbsp. grated lemon zest (***I used zest from 1 1/2 lemons)
  • 1 cup frozen raspberries (add to batter frozen)
  • 1 1/2 Tbsp. poppy seeds

Preheat oven to 350 F.  Lightly oil muffin pan; I used coconut oil spray.  Whisk eggs in a medium bowl.  Stir in coconut oil, honey, lemon juice and lemon zest.  Stir in coconut flour, sea salt and baking soda.  Fold in raspberries and poppy seeds.  This batter thickens the more you stir it.  Fill muffin pans almost to the top and bake for 22-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.  These muffins should be enjoyed within a day.  If not, they should be stored in the freezer and reheated prior to eating.

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TIP: When trying a new recipe, let you children taste it before you send it in their school lunch.  Unless you have a child who loves surprises!

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Recipe: Go Nuts Raw Cookie Dough

This is the first of several new recipes I will have to share with you this week.  I received a cookbook recently as a gift, and it has really motivated me to go back to eating more raw foods and gluten-free options.  I spent the morning preparing to go to Whole Foods to shop for the week.  It is the only affordable option around me that has everything I need.  I am a one-stop shop kind of gal.  Everything I have tried thus far today from the new cookbook has been fantastic.  Keep in mind that if you are not used to eating a lot of raw foods or baking gluten-free, then these things will be very different for you, both to make and to eat.  Keep an open mind and remind yourself that you are what you eat!  That in itself is motivation enough for me to stay on the right track!

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The cookbook is Whole Food Energy by Elise Museles (pictured above with one of my favorite cookbook authors, Robin Robertson).  This is the first recipe from it that I tried.  2 of my 4 kids loved it, but the other 2 did not.  I think it is because it has a pretty strong coconut flavor, and some of my kids are not a fan of strong coconut.

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For the record, I thought these were absolutely fantastic, so rich and moist.  You really could only eat one or two, and that is saying a lot for this gal with a huge sweet tooth!  It is the perfect kind of treat that is filling and satisfying.  They are also gluten-free, vegan and raw with no added sugar!

Go Nuts Raw Cookie Dough

Ingredients:

  • 1/2 Cup pecans
  • 1/2 Cup walnuts
  • 1 Cup cashews
  • 1/4 Cup goji berries
  • 1 Tbsp. coconut oil
  • 2 Tbsp. maple syrup
  • 1/2 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • pinch of sea salt
  • 2 Tbsp. cacao nibs

Place the first 3 ingredients in a food processor (I used my Vitamix!) and process until the nuts are in small pieces but not powder.  Add remaining ingredients and process until everything mixes together, and you have a dough-like consistency.  Roll** into small balls and freeze for 30 minutes prior to eating.  Store in the refrigerator for up to 5 days

**dough feels oily in your hands

After Swim Snack: Whole Wheat Apple Walnut Muffins

My kids come out of the pool hungry, and these muffins are always a big hit.  I decided to bring extras to share with the rest of the swim team, and several people requested the recipe.  I used a wonderful recipe from 100 Days of Real Food.  I followed it almost exactly, tweaking just a few things.  I used white whole wheat, coconut oil rather than butter, added raisins and used a mini muffin pan rather than a standard size.  I love mini muffins because the portion size seems more appropriate to me, especially for children.  It is so much easier for smaller hands to handle a mini muffin.  A 24-mini muffin pan is ideal for this recipe because you only have to fill one pan, bake and you are finished!  As I have mentioned before, white whole wheat is still whole wheat, just from a lighter wheat grain.  It produces a lighter muffin with a more mellow flavor that the darker wheat grain.  There is no difference nutritionally.  Shown below is 48 mini muffins because I also provided snack for my son’s classroom one day.

Apple Walnut Muffins

Whole Wheat Apple Walnut Muffins

Whole Wheat Apple Walnut Muffins

Makes 24 Mini Muffins

Ingredients:

  • 1 1/2 cups white whole wheat flour
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. nutmeg
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 1/3 cup water
  • 5 Tbsp. melted coconut oil
  • 1 Cup shredded apple (use a cheese grater and shred the whole apple, including skin)
  • 3/4 Cup chopped small walnuts
  • 3/4 Cup raisins

Preheat oven to 350 degrees F.  In large mixing bowl, combine the first 6 ingredients (dry) and mix with a spatula.  In a separate smaller bowl, whisk the eggs, maple syrup, water and coconut oil together.  Add to dry ingredients and combine with spatula. Add in shredded apple, including juice created from shredding it, along with walnuts and raisins and fold gently in.  Spray muffin pan with non-stick cooking spray.  Divide batter evenly among 24 mini-muffin cups and bake for 8-10 minutes.   ****I use a mini ice cream scoop to add the batter to the muffin cups, and it works perfectly.  The muffins are all uniform, with fairly rounded tops, and the batter is perfectly divided evenly amongst the muffin cups.

Enjoy!