Tag: glutenfree

Coconut Oatmeal Berry Breakfast Muffin (gluten free, low sugar, dairy free)

Having no time for breakfast is a thing of the past with these delicious light, yet filling muffins. Bake a dozen and savor them for breakfast on a morning when you have no time or want to dirty dishes. These are packed with healthy fats and fiber to keep you satisfied. I also make my recipe lightly sweetened but you can always add a little sugar (dry) or stevia. I like low sugar foods because it keeps me from reaching for another. Also, the tartness from the berries and the comforting flavor of the oats makes this recipe a winner for my kids too!

Things you’ll need:

Standard size muffin tins

12 muffin liners

large mixing bowl and a mixing spoon
Recipe: Coconut Oatmeal Berry Breakfast Muffin
Ingredients

3/4 cup canned coconut milk (TJ’s brand which is bpa free)
1/2 cup orange juice
4 eggs (for vegan, 4 tbsp of ground chia mixed with 3/4 cup of water)
1/4 cup maple syrup
2 cups almond meal
1 cup oat flour ( ground oatmeal in a coffee grinder)
3 tbsp coconut flour
1/4 tsp sea salt
3/4 tsp baking soda
3/4 cup of frozen blue berries

Instructions

Preheat the oven to 350 degrees.
Whisk the eggs (or chia with water) until smooth. Next, add the milk, orange juice and maple syrup and stir until combined. Add the oat flour, almond meal, coconut flour( you can sift in the coconut flour to prevent clumping if you’d like, or just make sure there is not clumps when you add the coconut flour) and stir until smooth. Let stand for a few minutes to let the coconut flour expand
Right before going in the oven add the baking soda and stir (this will keep the rise in the muffins). lastly fold in the blue berries “frozen” and immediately add them to the muffin tins lined with muffin liners and put them into the oven.

Quick notes

Subbing the coconut milk for cow or goat milk will create a more dense muffin.
Variations

I think subbing out the oat flour for more almond flour would work, but I haven’t tried it.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s) at 350 degrees

Diet tags: Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 12

Calories: 180

Fat: 14

Protein: 8 Print This Recipe

This recipe is shared on, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Wellness Weekend, Pennywise Plater Thurs, Thank your Body Thurs, Keep It Real Thurs,Tasty Thurs, GF Friday,Freaky Friday, Fresh Bites Friday, Strut Your Stuff,

Homemade Organic Baby Cookies (easy gluten free)

Try these great cookies for your baby. They are flaky yet moist and a healthy quick snack for babies and hubby. 🙂 Daddy ate most of my first batch. As you may already know homemade is always better. No additives, sugars or salts in these Homemade Organic Baby Cookies. Just pure food and you save money. I know Bob’s red mill sells an oat flour, but it’s not organic. After making oat flour for the first time while experimenting with this recipe, I will never buy store bought oat flour again. It is way to easy to make it like this.

Things you’ll need:

Coffee grinder
Organic Old Fashion Rolled Oats
Organic Room temp butter (melted works too)
1 Large Organic very ripe banana
Butter greased baking dish

Recipe: Homemade Organic Baby Cookies
Ingredients

1 cup of oat flour (directions below)
1/2 cup of mashed banana
4 tbsp of butter

Instructions

Preheat to 375
Homemade Oat Flour: In a clean coffee grinder place rolled oats inside. My coffee grinder worked best with it half full. Pulse until fine ground. took me about 1 minute on my coffee grinder. Keep doing this until you have 1 cup of oat flour.
Next, place the oat flour in a medium sized bowl and mix in the butter and mashed banana.
Using a cookie scoop, scoop up the mix and scrape off the bottom of the cookie scoop then place them on a butter greased baking dish. Press down the dough to the size of the cookie you want. These will not rise or spread because there is no baking soda used.
brush with melted butter on top before going into the oven

Cooking time: 18 minute(s)

Number of servings (yield): 8 Print This Recipe Print This Recipe

Important note: For the age when to give to your baby, everyone’s going to say different, but my daughter just turned 9 months old and she did great with them. When feeding, make sure baby is in an up right position. Also, do watch your baby when giving these cookies to them or any other finger food for that matter. Enjoy!

This post was share on Allergy Free Wednesday.