Best Blueberry Oat Muffins (Gluten-Free)

Ingredients:

  • 4 1/2 cups oat flour (see notes below)
  • 2 Tbs baking powder
  • 1 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup sucanat (or brown sugar)
  • 2/3 cup honey
  • 2 cups kefir (or buttermilk)
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups frozen blueberries (or chopped strawberries)
Instructions:
  1. Whisk together the oat flour, baking powder, and salt.
  2. In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and kefir. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
  3. Pour  the warmed coconut oil mixture into a large bowl. Add the eggs and vanilla; whisk until combined.
  4. Whisk in the dry ingredients. Stir in the blueberries.
  5. Line 2 dozen muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
  6. Bake at 375 degrees for 25 minutes, or until golden and set.
  7. These are delicious warm or cooled, but are better set after cooling.
Notes:
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine.
Yield: 2 dozen
Recipe by Joy Williams

Print this Recipe Comments

Chocolate Crunch Bars (Gluten-Free)

These are a big hit!

Ingredients:

  • ⅔ cup (2¾ oz.) almond flour
  • ½ teaspoon salt
  • 1 tablespoon cocoa powder
  • 6 oz. chocolate chips
  • ½ cup (4 oz.) coconut oil
  • 1/4 cup honey granules (or sugar)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup peanuts
  • 5 oz. chocolate chips
  • 1 cup creamy peanut butter
  • 1 1/4 cups puffed rice cereal

Instructions:

  1. Line a 8″ x 8″ pan with parchment paper and then lightly grease.
  2. Whisk together the almond flour, salt, and cocoa powder.
  3. In a pan on medium-low heat, warm the chocolate chips and coconut oil until melted; whisk in the honey granules.
  4. Add eggs and vanilla and whisk to combine (the mixture should be close to room temperature).
  5. Fold in the flour mixture until just a bit of the flour is still visible.
  6. Pour batter into prepared pan, and bake at 350 for 23 minutes or until a toothpick comes out with moist crumbs still attached. (The bars will firm up as they cool.)
  7. Sprinkle with peanuts.
  8. After taking the brownies out of the oven, melt the chocolate chips and peanut butter in a saucepan over medium-low heat; stir in the puffed rice cereal until coated.
  9. Spread the topping evenly over the bars.
  10. Refrigerate for at least 2 hours before cutting and serving. Store in refrigerator. Enjoy! 🙂

Recipe from Bakerita

Print this Recipe Comments

Healthy Apple Crisp (Gluten-Free)

For the apples:

  • 16 cups apples, peeled and diced
  • 2 tablespoons pure maple syrup
  • 6 tablespoons water
  • 4 teaspoons cinnamon

For the crumble topping:

  • 2 cup old-fashioned oats (or 1 cup buckwheat flour)
  • 1 cup almond flour
  • 1 cup chopped pecans (I use pecans)
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup

In a large bowl, toss apples with maple syrup, water, and cinnamon. Pour apples into two greased 9″ x 13″ baking dishes. In the same (now empty) bowl, add oats, almond flour, pecans, cinnamon, salt, coconut oil, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples. Bake at 350 degrees for 40 to 45 minutes until apples are soft. This is wonderful served fresh or room temperature.

Recipe from Healthy Liv

Print this Recipe Comments

Healthy No-Bake Peanut Butter Fudge (Gluten-Free)

1 (15 oz.) can chickpeas (or 1 1/2 cups cooked)
2/3 + 2 Tbs creamy peanut butter
1/2 cup maple syrup
1 1/2 tsp vanilla
1/3 cup coconut oil, melted
dash of salt

Combine all ingredients in a food processor and blend until velvety in texture (8-10 minutes). Line a 5″ x 7″ pan with parchment paper (or wax paper). Spread the fudge evenly in the pan and freeze for at least 1 hour. Remove from the freezer and cut into squares. Store in the freezer, allowing the fudge to thaw slightly before eating.

Recipe from Eat Healthy, Eat Happy

Print this Recipe Comments

Rice Bread (Gluten-Free)

A quick and easy, slightly sweet, moist and delicious rice flatbread.

  • 2 1/4 cup rice flour (I grind my own in a high-power blender)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter (or olive oil)
  • 1/2 cup water
  • 3 Tbs honey
  • 4 eggs
  1. Preheat oven to 350, and line two 9″ by 13″ pans with parchment paper.
  2. Whisk together the rice flour, baking powder, and salt.
  3. Add the butter, water, honey, and eggs, and whisk till combined.
  4. Pour batter into the prepared pans and smooth the batter out evenly.
  5. Bake for 12-14 minutes, or until it feels set to the touch.
  6. Cut the bread into squares and serve. This bread is delicious fresh out of the oven, room temperature, or chilled. Thaws quickly from the freezer for sandwiches. Tastes great plain or with butter too.

by Joy Williams

Note: Add cinnamon and raisins for a yummy twist. Wipe the parchment papers and reuse them.

Print this Recipe Comments

Kefir “Yogurt”

This is a kid-friendly and delicious way to add kefir to your daily diet.

  • 1 cup kefir
  • 1 frozen banana, cut into 1/4″ slices (this will help it puree better)
  • 5 frozen strawberries, sliced
  • 2 tsp honey
  • splash of vanilla to taste (optional)

Puree all ingredients in a food processor. Enjoy! 🙂

Serves 2-3

Print this Recipe Comments

Peanut Butter Chocolate Chip Cookies (Gluten Free)

Miss Nancy's Peanut Butter Cookies

These are so easy and incredibly yummy!

  • 2 cup peanut butter (or almond butter)
  • 3/4 cup honey
  • 2 egg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips (optional)

Stir all ingredients together. Drop by tablespoons onto a baking tray. Bake at 350 for 10-12 minutes. Cookies should be golden, yet still soft. Let cool on tray. Enjoy!

Print this Recipe Comments

Gluten-Free Graham Crackers

Gluten-Free Graham Crackers

6 cups almond flour*
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
6 Tbs butter
3 eggs
1/3 cup honey
1 Tbs vanilla
1 Tbs molasses

Whisk together the almond flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined (you can do this with your hands). Divide the dough into 2 lumps. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness (place a sheet of parchment paper over the dough so that the rolling pin doesn’t stick to the dough). take the top sheet of parchment paper off. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 300 for 20-30 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!

*Note: Our family uses the almond pulp we get from making homemade almond milk, dehydrate it, and then pulse it in a blender to make flour.

Adapted from All Day I Dream About Food

Print this Recipe Comments

Fruity Baked Oatmeal (Gluten-Free)

  • 6 cups oats
  • 4 t baking powder
  • 2 t salt
  • 1 t ground cinnamon
  • 4 eggs
  • 2 cup buttermilk (or almond milk)
  • 1/2 cup sucanat (or brown sugar)
  • 1/2 cup honey
  • 1/2 cup applesauce
  • 1/2 cup coconut oil
  • 3 cups assorted fresh or frozen fruit, such as blueberries, peaches, and strawberries

Stir together the oats, baking powder, salt, and cinnamon. In a saucepan over medium-low heat, melt the coconut oil. Pour the oil mixture into a large bowl and add the eggs, milk, sucanat, and honey; whisk until combined. Stir in the dry ingredients, then the fruit. Pour into a greased 9″x 13″ baking dish. Bake at 350 degrees for 40-50 minutes. Serve with milk or butter if desired.

9 servings

adapted from Taste of Home Most Requested Recipes

Print this Recipe Comments