Gluten-free Applesauce Muffins

So last weekend I tried out this recipe for gluten free banana muffins and they ROCKED! So this weekend, I thought I’d try the same concept, but with applesauce and a few tweeks….totally worked 🙂

GF  Applesauce Muffins

Gluten-free Applesauce Muffins

1/2 C Cashew Butter
2 Unsweetened Applesauce cups (probably about 1 C of applesauce)
1 tsp Baking Soda
1 tsp Vanilla
2 Eggs
1/4 C Honey
1 tsp Cinnamon
1 1/2 tsp Pumpkin Pie Spice
1/2 C Ground Oats/Almonds/Flax — I just put them all in the food processor attachment of my hand mixer and ground them up together
1 scoop Vanilla Protein Powder

Optional Add-ins: 1/2 Apple — sliced, raisins, chocolate chips, berries, chopped nuts…I added apple slices AND chocolate chips 🙂

Bake at 350 degrees for approximately 15-20 minutes
Flip uncooled muffins onto cooling rack — this works for me because I use silicone muffin cups

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A weekend making dishes…I mean, delicious delights

So first up, an update, the day after I posted about the fitness photo shoot, it was canceled. I had to decide if I wanted to set one up myself or keep the deadline just ’cause or scrap it. I was toying with at least keeping the deadline, then my twitter feed was inundated with Kate Upton on the cover of Sports Illustrated and I decided I quite like my fit, yet curvy body! The silver lining is I remembered I love lifting weights and will try to do so at least twice a week 🙂 If the opportunity presents itself again, I might say yes, but for now, I’m happy with where I am.

Where I am allowed me to have some fun in the kitchen this weekend!

Homemade Clif bars
I used this recipe and they are AMAZING!

I used honey and Nature’s Path Crispy Rice cereal (it’s gluten free) and I forgot to use my trusty protein powder. With that being said, they came out a little dry and crumbly. I threw them in the oven for a moment to soften up the peanut butter and honey…still a little crumbly. Will add a small amount of water next time, or less rice cereal and oats.

Flourless Banana Muffins
Adapted from this recipe. The original called for 2 bananas and 3 eggs and no “flour” of any kind, but I wanted a different texture so this is what I came up with:

1/2 C Peanut butter
3 Mashed Bananas
1 tsp Baking soda
1 tsp Vanilla
2 Eggs
1/2 tsp Salt (a few sprinkles)
1/4 C Honey (could probably cut this back due to the bananas)
1 tsp Cinnamon
1/4 C Non-Fat Greek Yogurt
1/2 C Ground Oats/Almonds/Flax — I just put them all in the food processor attachment of my hand mixer and ground them up together
1 scoop Vanilla Protein Powder

Optional add-ins: chocolate chips, berries, raisins, craisins, chopped nuts…I added chocolate chips to mine and I could eat the whole batch in one sitting!

Banana Muffins

Preheat oven to 350
Combine all ingredients (it will be quite runny)
Scoop batter into muffin liners (I use silicone ones and love them)
Bake for 15-20 minutes — until a toothpick comes out clean and muffins are golden
Flip onto cooling rack

Three Ingredient Peanut Butter Cookies…Alannah’s Way

So apparently I bake when I’m bored! Having a quiet Saturday evening and was craving something sweat. After having a moment of weakness at Whole Foods the other night, I have some gluten-free “Oreos” in my cupboard, but I’d really rather eat something I’ve made. So last night I cracked open Oat and Raisin recipe again and tonight I went for Peanut Butter…

I had made a version of three ingredient peanut butter cookies in the past, but apparently didn’t post the recipe, so I found the following, basic recipe:

1 C Peanut Butter
1 C Sugar
1 Egg

And I changed it:

1 C Nut Butter – Peanut & Mystery (because that’s what I happened to have in the fridge)
1/2 C Organic Cane Sugar
1 Scoop Vanilla (Whey Gourmet Naturelle) Protein Powder
1 Egg
Chocolate Chips

Roll into balls and flatten with a fork, bake at 350 for approximately 10 mins.

I definitely feel better eating these over the craptastic, overly refined “Oreos”, but I know I still shouldn’t eat the whole batch 😦

 

Quinoa Bites

I had the TV on the Food Network before running off to my next engagement today and Recipe to Riches happened to be on and I heard the words “quinoa bites” so I Googled it and found tons of recipes! So tonight I made these little gems:

 

I used this recipe as my guide, but, as you might have noticed, I’m not very good at following recipes; so below is a basic guide for what I did.

1 C White and Red Quinoa (cooked)
1 Grated Carrot
1/2 Grated Small White Onion
1/3 C Grated Parmesan Cheese
1/2 C Chopped/Crumbled Frozen Kale
Garlic & Chili Powder to taste (frankly, I was too lazy to peel and crush a garlic…)
Salt & Pepper
1 Egg (beaten)

Combine everything except the Quinoa and Egg in a large mixing bowel
Add the Quinoa and mix
Poor beaten Egg over the mixture
Scoop into muffin cups (I use silicone ones)
Bake at 350 degrees for 20-30 minutes (until lightly browned)
Pull out of the oven and cool on a cooling rack
Enjoy!

Best “cookies” EVER!

Thank you to a random post on my facebook news feed between two friends, I was introduced to this most amazing “cookie” recipe from Kumquat; she calls them breakfast cookies, but I find myself eating these any time, any place!

My interpretation is as follows:

1 1/2 C Oats (I use Bob’s Red Mill Gluten-Free)
1 C Unsweetened Coconut Flakes
1 Tbsp Ground Flax
1/2 tsp Salt
3/4 C Pecans (this last time I used Pecans & Walnuts)
1/2 C Dried Blueberries (I usually use a combination of Blueberries, Cranberries, Raisins & Chocolate Chips)
3 Ripe Mashed Bananas (I use my hand blender to get them really mushy)
1/4 C Liquid Coconut Oil
1 Tbsp Agave (I have some Agave that I need to use up, but once it’s gone, I’ll probably change this to Maple Syrup or Honey – here’s some information on Agave)
1 tsp Vanilla Extract

Preheat oven to 350 degrees. Mash/blend bananas, mix in coconut oil, vanilla and agave. Combine with all other ingredients. Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter on parchment paper lined cookie sheet. Bake for 25 minutes, until golden, rotating approximately half-way through. I store mine at room temperature in an air-tight container for about a week — if they last that long!