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What kind of gluten-free eater are you?

Maybe you’re trying to cut back on your overall gluten intake to be healthier.

Maybe you have a health condition where you’ve struggled to find answers and gluten-free has helped.

Maybe you’re the type that dabbles in gluten-free recipes occasionally for the allergy needs of friends and loved ones.

Or maybe you’re like me and eat 100% gluten-free, all the time for celiac disease or another related health condition.

Whatever the reason you eat gluten-free, these cookies will brighten your day! I can honestly say they are the best chocolate cookies I’ve ever made. Gluten-free or not. These cookies are fudgey, rich and chocolatey.  If you occasionally make gluten-free baked goods for loved ones, everyone at your next gathering will go crazy for these cookies. If you eat gluten-free all the time you’ll be in chocolatey, cookie heaven.

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Does the blogosphere/world wide web/universe need more zucchini baked goods? The answer is yes! Because the world desperately needs these cookies. And despite not having a garden of my own, I take the zucchini overpopulation issue very seriously. I’m quite sure I’ll be craving these cookies come January when zucchini is nowhere to be found. But for now these cookies are my go-to solution to the weekend the-kids-are-in-bed-and-we-need-a-movie-watching-treat dilemma.

These cookies are made with my grain-free flour blend. I also add a little almond butter for stability and that fudgey texture. They don’t taste at all like almond butter. I wouldn’t venture to call these cookies healthy, but they are a step above your average cookie health-wise with the almond butter, zucchini, and grain-free flour blend. Really though, when I eat a cookie, I just want to eat a cookie. And these cookies are so delicious they ere on the side of dangerous; in that I want to eat them a little too much!

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IMG_8417It’s been peach, peach, peaches over at my house for the past week or so. We live by a local fruit stand that sells the best peaches. I feel so in love with them that I decided it would be a good idea to buy a 5lb box. This was probably ambitious since I’ve never canned anything on my own before. If I muster the courage I might try to can some peaches. But in the mean time I am planning on making freezer peach compote and of course there’s peach crisp, peaches and ice cream, and these irresistible peach muffins.IMG_8414These muffins are made with my grain-free flour blend. The cake is light and each muffin is full of juicy peach chunks. Topped with a sweet oat streusel, these are my idea of muffin heaven!

I often add a little lemon juice to my gluten-free baked goods to keep the crumb light and tender. I also wanted to make these muffins completely dairy-free. So many muffin recipes include sour cream or yogurt for moisture and flavor. I find that a combination of unsweetened applesauce, almond milk, and coconut oil creates a moist, gluten-free and dairy-free muffin. The almond flour in my grain-free blend also adds a nice flavor and texture.

I’m such a peach-freak that if pumpkin season wasn’t the season that follows peach season I might have to cry a little. Make these muffins before summer ends!

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