Snack

Bread, Breakfast, Gluten Free, Feeding Babies, Snack, Summer

GLUTEN FREE ZUCCHINI MUFFINS

gluten free zucchini muffins

Loves! I posted about this zucchini loaf/muffins I've been working on over on Instagram and you were like hungry little wolves insisting that I post the recipe asap. So, here we are, a few weeks later, which is as asap as it'll get around here. 

Because most of the cooking I do is simple assembly and layering basics rather than advanced skills and technique, the dishes I write for work *usually* turn out by the second time I test them. I can often run this success rate with baking by just tinkering with other recipes and changing the flavor profile. However, I have made about 8-10 rounds of zucchini carrot muffins, all edible, but certainly not eligible to post on the internet with my name on them. I tried to make them maple sweetened (too much moisture), all almond flour (too heavy, also wet),  I squeezed the moisture out of the veg and still, resembling a frittata more so than a muffin, and so on. I mentioned in this peanut butter oatmeal entry a couple weeks ago that my kids are all about baked goods, so I will not rest until I can pack vegetables in them!

I'm not going to say what we have here is perfect but I am happy with where they are and I need the tweaking to just be done. I have a painter friend who says sometimes she just needs to call the piece finished. Lacquer it, take a picture, and move on, even when she knows she *could* keep working on it, because she can end up ruining it instead. I listen to podcasts of entrepreneurs who suggest to put things out there; let people see them and use them and respond, instead of keeping your project quiet, hoping you get closer to perfect. So, if you do make these, tell me what you did or what you would change. I love chatting about food in this space with ya'll, so if you have tips, share them with others in the comments.  

gluten free zucchini muffins - shredded zucchini

GLUTEN FREE ZUCCHINI MUFFINS

Makes 10

I have used super fine brown rice flour in a baking before and many of you noted that it is a bit tricky to stock. I buy it here, but there are alternatives. If you do not need these gluten free, simply use unbleached all purpose flour in its place. I would still suggest using the almond flour or meal in combination, as it keeps the muffins more tender. These are on the low end of the sweet scale, if you want them more of a treat, add a few more tablespoons of sugar. 

The timing is written for 10 muffins, and I find their delicate nature is best in that format. You can bake the batter in a greased loaf for closer to 45 minutes, sticking a toothpick in the center to make sure it isn't too wet.
This muffin tin is my favorite forever and ever.

Ingredients

2 eggs
1/3 cup avocado or coconut oil
1/2 tsp. vanilla extract
1 tsp. apple cider vinegar
1/4 cup buttermilk or plain yogurt

3/4 cup almond flour
3/4 cup superfine rice flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 tsp. cinnamon
1/2 cup cane sugar
1 cup grated zucchini, about 1 medium/large
1/2 cup semi sweet chocolate chunks

turbinado sugar, to finish, optional

Instructions

Start by grating the zucchini (I do a blend of small holes and large holes on a box grater because I can't decide). Preheat the oven to 360' and grease a muffin tin. 

In a large mixing bowl, whisk the eggs, oil, vanilla, vinegar and buttermilk or yogurt, until well combined. Add the almond flour, rice flour, baking soda and powder, salt, cinnamon, sugar and stir until combined. Add the zucchini and chocolate and fold it in.

Fill the muffin tins about 2/3 full (they don't rise much) and sprinkle turbinado sugar on top, if using. Bake on the middle rack for 18-20 minutes, or until golden around the edge and a little tap on the center bounces back at you. 

Remove to cool completely. Keep covered at room temperature for 2 days, or in the fridge any longer than that.

A split and toasted muffin is the best muffin, but straight out of the hand is delicious too. 

gluten free zucchini muffin
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Dessert, Gluten Free, Chocolate, Snack, Feeding Babies

DATE + SEED BUTTER COOKIES

Date & Seed Butter Cookies . Mixer

I'll try to do another lunchbox post in a few weeks, as I get ready to send both off to preschool (tear! but also yay!). These would be a perfect addition, but I suppose they are a nice summer treat as well, while we're enjoying the last couple weeks of it. I personally can't wait to get back to a regular routine, while still having the beach weekends, warm nights, watermelon and corn. September here is my very favorite. 

I saw these on Dana's site a few weeks (months?) ago and haven't stopped thinking of them. We make nearly the exact ones, without the oats, and I figured it may be nice to have these in the repetoire here for all the nut-free people either by way of school rules or allergies. I generally prefer peanut butter to sunflower seed butter, but 'tis the season of lunchbox prep. 

Date & Seed Butter Cookies . Rolling
Date & Seed Butter Cookies . Dipped in Chocolate

DATE + SEED BUTTER COOKIES

Makes about 20-24 cookies

Recipe barely adapted from these and  Minimalist Baker

I make these pretty small so I can pack them in a lunch box, or use them for vegetable eating negotiations without bracing for a sugar high. They should be kept in the fridge as they fall apart and the coconut oil melts at room temperature. I'll make them without the cocoa dip for packed lunches to avoid the mess.
 

Ingredients

cookies:
1 cup pitted dates
1 cup old fashioned oats
1/2 cup unsweetened seed butter
1 Tbsp. chia seeds, optional
pinch of salt
pinch of cinnamon

chocolate glaze:
3 T. coconut oil, to a liquid
1 Tbsp.. maple syrup
3 T. cocoa powder
 

Instructions

Put the dates and oats in a food processor and pulse a dozen times until well chopped and sticky. Add the seed butter, chia seeds, pinch of salt and cinnamon, and pulse a few more times. If mixture looks dry and crackly, add a splash of water or coconut oil, and pulse again until combined.

Line a plate with parchment paper. Roll the mixture into small, tablespoon-ish, sized balls. Press the centers down with the tins of a fork, cross hatched if you wish. Refrigerate for an hour or overnight.

 In a small bowl, stir together the coconut oil, maple and cocoa powder. Dip the cold cookies, halfway, into the cocoa mix. Replace them back on the plate and refrigerate again to chill. Keep them stored in the fridge until ready to eat. 

Date & Seed Butter Cookies . Sprouted Kitchen
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Bread, Breakfast, Gluten Free, Snack, Summer

STONE FRUIT + YOGURT MUFFINS

Diced Stonefruit . Muffins with Stonefruit and Yogurt . Sprouted Kitchen

I've been on a muffin kick this week, which is a byproduct of me buying too much produce. My eager zucchini purchase ended up in these muffins (also in her book), which are AMAZING, teetering towards dessert but with the perfect amount of moisture from the zucchini that melts away into all that delicious chocolate. I halved the recipe to get a dozen muffins and couldn't believe there were two full cups of zucchini in there. Then there are all the peaches, nectarines and plums; my favorite summer fruits, right behind ruby red strawberries. They smell so delicious and carry nostalgia for me of summers on the beach with my family, but I am the only one in our family who will eat a ripe one over the sink or chopped up in a green salad. What is not to like?!?! I question Cleo as she meticulously picks every trace of fruit from these muffins. Alas, a lot of extra stone fruit in the kitchen. These are not nearly as sweet as cake, but have a lovely almond essence and jammy fruit bits that feel like the perfect summer treat. I love them split and toasted the following day, though they are great straight out of the hand too. 

It's supposed to be nearly 100' here this weekend, so the muffin marathon will come to a swift hault. I'll leave the recipe for these right here in the meantime. 

Batter . Muffins with Stonefruit and Yogurt . Sprouted Kitchen
Toppings . Muffins with Stonefruit and Yogurt . Sprouted Kitchen
Fresh out of the oven . Muffins with Stonefruit and Yogurt . Sprouted Kitchen

Muffins with Stone Fruits + Yogurt

Makes 10

I made these gluten free, but you could swap in whatever flour you use regularly. Swap in unbleached all purpose for the same yield of the almond, brown rice and flax, or an equal measure of gluten-free all purpose if that is what you stock. If you prefer them dairy free, sub in a coconut or almond based yogurt. 
I love them split and toasted the following day, but they are great just straight out of the hand too. 

Ingredients

2/3 cups whole, plain yogurt
1/4 cup avocado oil (or other neutral oil)
2 eggs
1/2 tsp. almond extract

1 cup superfine brown rice flour
1/2 cup almond meal (blanched of unblanched are fine)
1 Tbsp. flaxmeal
1/2 cup light brown sugar (muscavado sugar or coconut sugar)
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon

1 heaping cup diced stonefruit (any combo of peaches, nectarines, plums, cherries), plus more for topping

turbinado (raw) sugar, for topping

Instructions

Preheat the oven to 350'. Grease 10 holes of a standard muffin tin.

In a large mixing bowl, whisk the yogurt, oil, eggs and almond extract together well. Add the rice flour, almond meal, flaxmeal, brown sugar, baking powder, baking soda and cinnamon and fold everything until fully combined. I like to let it sit for a couple minutes to hydrate, not sure if this matters. Fold in the fruit.
Fill the tins about 2/3 full. Put a couple extra pieces of fruit on top of the muffins and then sprinkle a bit of turbinado sugar on top. Bake on the middle rack for 18-20 minutes. Remove to cool completely. 

Warm Muffin . Muffins with Stonefruit and Yogurt . Sprouted Kitchen
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