iHeart Cooking: Yummy Recipes

I have been TRYING to cook more since I literally eat out every meal.  I live on my own but have been too lazy dazy to cook in my kitchen.  Trying slowly to change it- old habits die hard.

Here are a couple super yummy recipes I recommend trying.  First, pancakes. MmMmMm sometimes I get a craving for a delicious short stack of pancakes with real Vermont maple syrup.  The best!  Second is some blueberry muffins.  Both these recipes are Gluten and Dairy Free.  I am Celiac (yes I have a true allergy) and Dairy, well, doesn’t really agree with my stomach.  So I try my best to be super proactive and healthy.  We should take great care of our bodies!  

 

 

GLUTEN-FREE BLUEBERRY MUFFINS

INGREDIENTS
  • 2 cups Gluten Free Flour (rice or almond, whichever tickles your fancy)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Earth Balance butter, softened (vegan!)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup rice milk
  • 2 cups blueberries (fresh of course)
  • 1/4 cup granulated sugar, for topping (optional)
 INSTRUCTIONS 
  1. Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
  2. Whisk together flour blend with the baking powder, and salt in a small bowl. Set aside.
  3. In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs, and vanilla extract. Beat until combined.
  4. Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a soft batter forms. The batter will be thick.
  5. Gently fold in the blueberries with a rubber spatula. (the batter will get VERY thick. This is totally normal.)
  6. Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
  7. Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
  8. Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

GLUTEN-FREE EAZY BREEZY PANCAKES

INGREDIENTS

INSTRUCTIONS:

  1. Mix Ingredients, whisk away
  2. Pour onto pan or griddle
  3. Drizzle maple syrup (REAL syrup of course)
  4. Maybe add some whipped cream or blueberries
  5. Sit back and enjoy!!

Try these out.  They are easy, fun and pretty healthy too.  Have some fun in the kitchen.  Off to cook some more.  Wearing ONLY a little apron of course.

XOXO
Nikki 

By | 2017-01-01T08:42:53+00:00 January 10th, 2017|Blog|0 Comments