Gluten Free, Sour Cream, Apple Pie Muffins

Preheat Oven To 350°

Bake Time: 30 – 35 Minutes

Makes 12 Muffins

  • Muffin Batter
  • 1 Cup Sour Cream
  • 2 Eggs
  • 1/2 Cup Coconut Oil
  • 1 Tsp Vanilla Extract
  • 1/2 White Sugar
  • 2 Tsp Cinnamon (or to taste)
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 1/2 Cups Oat Flour
  • 1/2 Cup Coconut Flour
  • 2 Cups Diced Apple

Muffin Topping

  • 1 – 2 Apples Diced
  • 1 1/2 Tsp Cinnamon
  • 4 Tbsp Brown Sugar
  • Dab of butter on each muffin top

In a large bowl mix together all of your wet ingredients (sour cream, eggs, coconut oil, vanilla extract). Add dry ingredients until mixed together. Fold in your diced apple.

Fill each muffin liner with batter and place in muffin tin. Spread topping mixture evenly onto muffins and dab with a blot of butter.

Bake at 350° for 30 minutes or until golden brown. Poke middle of muffin with toothpick, fully baked once toothpick comes out clean with no batter.

i n s t a g r a m /y o u t u b e /p a t r e o n / l o o k b o o k / t w i t t e r

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Stuart’s Quality Baked Goods

Whilst down in Granville Islands at the Market, as there are way too many things to choose from which becomes very overwhelming, we decided to pick up a couple tarts before heading back to our hotel.

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I didn’t try the key lime tart because I am not much of a sweet tooth myself, however I did try the blueberry tart and it wasn’t overly sweet and had a really nice texture to it. I think the presentation of the tart’s honestly speak for themselves! Delicious.

xo

Miz Lulu

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Chocolate Quinoa Squash Bread

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Hello all my lovely birds! I hope you are all doing well this cold gloomy autumn day. Today I bring you this very tasty recipe my boyfriend and I made last night! Perfect for dessert, breakfast or anytime of the day to be honest! For those who don’t know what quinoa is. Quinoa is apart of the grain family. Making this bread with quinoa flour makes this GLUTEN FREE! So for those trying to watch their weight or those who are truly living gluten free this is a super tasty recipe for you!

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So you first have to cut your squash up into little cubes and put it in some boiling water on the stove for about 7 minutes until it is soft. After you boil your squash you want to strain it and put the squash cubes into a blender or mash it up by hand with a fork. I used ambercup squash but you can you what ever kind of squash you have lying around your house because it won’t make a big difference!

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Once you have your squash puree you are ready to start adding your other ingredients! So here is what you’ll need.

Ingredients:

1 cup squash puree
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 1/2 cup brown sugar
1 3/4 cups quinoa flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 tablespoon of coco powder

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.

2. In a large bowl, mix together the squash puree, eggs, oil, water and sugar until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmegm cardamom and coco powder.

3. Stir the dry ingredients into the squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

Notes:

-Because it has to be in for an hour, at the half hour mark we put some yummy crushed salted cashews ontop! Personalize with what ever you got!

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xx

Lulu