December 23, 2024

Gluten free, Grain free Zucchini Muffins

February 3, 2014 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This recipe fits perfectly into the category being it is low in fat (uses greek yogurt and a small amount of coconut oil or butter), is gluten-free, grain-free, and more than one cup of vegetables.

Have you ever used crystallized ginger?  I just love this product and try to always have some stored in the freezer.  (Hint: if you keep it frozen, it is super easy to grate up to put into your recipe.)  It is a great ingredient to add to many spicy dishes.  We especially enjoy it in Thai food!  Try adding a bit to any baked goodies that have cinnamon, or nutmeg, in them.  I buy mine in the grocery store; look for it either in the Asian food aisle, or the baking goods aisle.

Oh…just  a suggestion:  perhaps you might want to make a double batch!  Enjoy!

IMG_1556

Zucchini Muffins

makes one dozen regular-sized muffins

Ingredients:

topping ingredients:IMG_1553
1/4 cup chopped almonds
1 tablespoon sugar (I use coconut sugar)
1 teaspoon cinnamon
2 tablespoons almond flour
2 tablespoons very cold butter, cut into little cubes

muffin ingredients:
1/2 cup sugar (I use coconut sugar)
3 eggs
3/4 cup greek yogurt
1/4 cup softened coconut oil
1+1/2 cup shredded zucchini, squeezed dry in a dish towel
1 teaspoon cinnamon
1/8 teaspoon powdered ginger
1 cube frozen crystallized ginger*, grated fine
1/4 teaspoon nutmeg
1+1/2 cup almond flour
1/2 cup coconut flour
1 teaspoon baking powder

  • Heat oven to 325
  • Place muffin cups in muffin tin
  • Make topping ingredients first: mix all dry components of topping together; then drop in the butter cubes and quickly use your fingertips to incorporate the butter; set aside
  • In a medium-sized bowl, whisk together first 4 muffin ingredients until sugar is dissolved
  • Add zucchini (and crystallized ginger, if using) to the wet ingredients; stir well
  • In a separate large bowl, mix together the flours, spices, and baking soda
  • Add wet ingredients to the dry, mixing until incorporated
  • Divide batter into muffin cups evenly
  • Sprinkle on almond topping
  • Bake for 30- 35 minutes
  • After removing from oven, let cool for just a minute  and then remove to a cooling rack
Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , ,

Gluten Free Chewy Chocolatey Gingery Cookies

May 27, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today we have another cookie recipe!  This recipe makes a delicious and not-so-sweet cookie which still fits into this category!  Included in the recipe are healthy ingredients like sunflower and chia seeds, coconut oil instead of butter or shortening, and non-refined sweeteners.  Also to note, these are flourless and grainless (as I know that is important to some of you).

I am thinking this would make for a great ice cream sandwich with chocolate or caramel homemade ice cream!

2013-05-25 17.38.30

Chewy Chocolately Gingery Cookies  
(makes approximately 3 dozen medium-sized cookies)

ingredients:
1+1/2 cups sunflower seeds
1 cube crystallized ginger
2 tablespoons coconut oil2013-05-25 16.18.42
2 tablespoons honey or maple syrup
1 tablespoon chia seeds
3/4 cup coconut sugar (or sugar of your choice)
3 tablespoons cocoa powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg PLUS 1 egg yolk

directions:

  • preheat oven to 350; line 2 baking sheets with parchment paper; fit a food processor with a mixing blade
  • place sunflower seeds, crystallized ginger, coconut oil, honey, and chia seeds into the bowl of the food processor
  • process for 2 minutes, stopping a few times as needed to scrape down the sides of the bowl ‘til all is finely ground (the mixture will look like nut butter)
  • add the coconut sugar, cocoa powder, ginger, cinnamon, baking soda, and salt;  process ‘til thoroughly combined
  • keeping the food processor running, add the egg and egg yolk; and process just ‘til dough forms
  • using a small cookie scoop, drop dollops of dough onto the lined baking sheets about 2″apart (if doing by hand*, a small cookie scoop holds approximately 2 teaspoons of dough)
  • bake for approximately 9-10 minutes ‘til the cookies are almost firm to the touch; do not overbake
  • remove from baking sheet and cool completely on a rack
  • best stored in an airtight container; enjoy!

* this is a sticky dough, as are most gluten free doughs.  if rolling by hand, you might need to occasionally rinse your hands with cold water.

*** I dusted mine with a little bit of powdered sugar.  To make these an extra-special treat, melt ½ cup of chocolate chips in the microwave; dip a portion of your Chewy Chocolatey Gingery Cookie into the melted chocolate while it is still hot.  Let cool on a rack for the chocolate to harden.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , ,

At Home with GCH: Gluten Free Zucchini Muffins

May 13, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today’s recipe fits into this category being it is low in fat (uses greek yogurt and a small amount of coconut oil or butter), is gluten-free (uses no grains) and is full of really good for you ingredients.

Have you ever used crystallized ginger?  If not, I would like to introduce you to it!  I just love crystallized ginger, and always have some stored in a sealed container in the freezer.  It is a great ingredient in many spicy foods.  We especially enjoy it in Thai food!  Try adding a bit to any baked goodies that have cinnamon, or nutmeg, in them.  I buy mine in the grocery store; look for it either in the Asian food aisle, or the baking goods aisle.  Below I have posted a couple of links for you so that you can check it out!  Enjoy!

2013-05-10 12.11.00

Zucchini Muffins (Gluten Free)    – makes one dozen

Topping Ingredients:
1/4 cup chopped almonds
1 tablespoon sugar (I use coconut sugar)
1 teaspoon cinnamon
2 tablespoons almond flour
2 tablespoons cold butter, cut into little cubes 2013-05-10 11.09.39

Muffin Ingredients:
1/2 cup sugar (I use coconut sugar)
3 eggs
3/4 cup greek yogurt
1/4 cup softened coconut oil
1+1/2 cup shredded zucchini
1 teaspoon cinnamon
1/8 teaspoon powdered ginger
1 cube crystallized ginger*, grated fine
1/4 teaspoon nutmeg
1+1/2 cup almond flour
1/2 cup coconut flour
1 teaspoon baking powder

  • Heat oven to 325
  • Place muffin cup papers in muffin tin
  • Make topping first: mix all dry components of topping together; then drop in the cold butter and quickly use your fingers to incorporate the butter ’til crumbly.  Set aside.
  • In a medium-sized bowl, whisk together first 4 muffin ingredients until sugar is dissolved
  • Add shredded zucchini (and crystallized ginger, if using) to the wet ingredients; stir well
  • In a large bowl, mix together the flours, spices, and baking soda
  • Add wet ingredients to the dry, mixing until incorporated
  • Divide batter into muffin cups evenly
  • Sprinkle on almond topping
  • Bake for 30-35 minutes ’til toothpick comes out clean

*Here is where you can buy crystallized ginger .  I have bought this brand before; it is a very nice product.  NOTE: the price listed is for a “12 pack.”  When you buy them individually at WalMart, they run approximately $1.89 or so.  And the grocery store price runs just about the same.

Here is Alton Brown’s recipe to make your own!  I am going to use this recipe this week!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com

Filed Under: At Home w/ GCH Tagged With: , , , , , , , ,