It’s fresh blueberry season, and the best part of using fresh blueberries in muffins is the wonderful juice released as the blueberries explode under the heat of the oven. Here is a recipe full of flavor but low in fat.
This loaf is rich, moist and dense enough to serve for breakfast, an afternoon snack or even as a dessert topped with whipping cream spiked with a touch of ground ginger and cinnamon. It also easily doubles. If you’re baking for gluten and gluten-free, check the end of the recipe for tips on dividing theContinue reading “Gluten Free Poppyseed Pumpkin Loaf”
What better way to start off the week than a muffin chock full of potassium, vitamin C and a whole lot of yummy! These gluten-free banana muffins are light, moist and quite delicious. Banana Applesauce Muffins 4 Tbsp. unsalted butter 1/3 cup granulated sugar 1/2 cup unsweetened apple sauce 1 large over-ripe banana, lightly mashedContinue reading “Moist Gluten-free Banana Applesauce Muffins A Perfect Start To The Day”
If you’re like me, the recipes on the back of gluten-free baking mixes make far too much for one meal. And, seriously, who likes leftover pancakes – especially gluten-free ones? Here’s a quick idea for breakfast that only serves up two pancakes. The yogurt creates a wonderful sourdough flavor and replaces the need for anContinue reading “Yogurt Pancakes for One”
Whether you’re looking for a special breakfast or a dessert, these baked apples will fit the bill. (For dessert, just add a dollop of whipped cream and a hint of sprinkled cinnamon.) Nutty Baked Apples 4 Apples, cored, leaving bottom intact 1 egg 1/3 cup gluten-free vanilla yogurt (watch for natural flavor in the ingredients)Continue reading “Nutty Baked Apples”