Blueberry Muffins with Lemon + Olive Oil

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It is fifty degrees here in New York City, and I thought this lovely temperature deserved some celebration! Plenty of winter still awaits, but for the moment, lets bring in the sunshine with these tasty treats! Great for a hearty breakfast on the go or with a mug of hot tea, the lemon gives off a nice little zest and there are so many blueberries in each and every bite you can’t help but smile. 🙂

~ Recipe below ~

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Blueberry Muffins with Lemon + Olive Oil ~ adapted from cannellevanille

1 cup oat flour*

3/4 cup millet flour

1/2 cup buckwheat flour*

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp lemon zest (I made them heaping teaspoons)

1/2 cup natural cane sugar

1/4 cup light brown sugar

2 large eggs

1 tsp pure vanilla extract

1/2 cup olive oil

1/2 cup unsweetened coconut milk

1 1/2 cups frozen or fresh blueberries (I used frozen here)

*The original recipe calls for 1 cup brown rice flour and 1/2 cup almond flour. I used what I had on hand and thought they still came out very tasty but I would recommend trying these as well)

Preheat your oven to 350 degrees. Line a muffin pan with parchment paper. In a large bowl mix together the flours, baking powder, baking soda, and salt. In another bowl combine the lemon zest and sugars and rub them together with your hands to release the oils, it smells wonderful! Add the 2 eggs and whisk until combined. Add the pure vanilla extract, olive oil and coconut milk and mix until combined. Add the wet ingredients to the dry and stir until combined as well, lastly mix in the blueberries.

Spoon the batter into your paper lined tin. I like to fold my parchment paper into cups, though you have to hold the paper in place until you fill it with the batter. Sprinkle a little bit of natural can sugar on top.

Bake for 22-25 minutes or until golden on top and a toothpick inserted in the center comes out clean. You may have to bake the muffins for longer depending on the size of your muffin molds.

Let them cool before eating and keep in the fridge for up to 3 days. They taste great the next morning after being warmed up for 20 seconds in the microwave.

~ Enjoy ~

Molten Raspberry Dark Chocolate Mug Cake

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Raspberries & dark chocolate = A match made in heaven by the almighty food gods. Is it possible to make this combo any better…? How about hot and bubbly and in the center of your own personal single-serving breakfast mug cake?

I think my AM just got a whole lot sweeter:

Molten. Raspberry. Dark. Chocolate. Mug. Cake.  

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Yes, yes… Cake for breakfast. I feel the morning is the best time of day to partake in a meal with a sweet twist. It gives you something to look forward to at night and jump out of bed for in the morning. The greatest thing about this breakfast cake is that you can throw all the ingredients in own large mug {or bowl}, microwave, and shazam! CAKE. You can get creative with the mix-ins and toppings, the possibilities are endless!

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~ Molten Raspberry Dark Chocolate Mug Cake ~

*1/4 cup flour (I use 1 tbsp ground flax seed, 2 tbsp almond meal, 1 tbsp brown rice flour)

1 egg

1 tsp melted coconut oil

1 tsp baking powder

1 heaping tsp cocoa powder

1 tsp maple syrup/honey

spoonful of greek yogurt (plain, vanilla, any flavor)

1 tsp pure vanilla extract

pinch of fine sea salt

1/2 heaping tsp ground cinnamon

large spoonful raspberry preserves

piece of good quality dark chocolate (chips will also work)

* I always alternate my flour on this recipe, many times I use a full 1/4 ground flax, sometimes just almond meal and brown rice flour. I tend to like the combination of all three the best.

In a large coffee mug or bowl mix together all the ingredients, except for the raspberry preserves and the chocolate, until well combined. I like to mix in a little of the raspberry preserves into the batter as well. Place the spoonful of raspberry preserves in the center of the cake batter. You can either stick the chocolate piece (or chips) in the center too, pushing them in a bit, or sprinkle around the top. Place in the microwave and cook for about one minute and thirty-seconds. If you don’t feel it is fully cooked put in for another thirty-seconds. The preserves should have sunken in and be bubbly. Top with multiple drizzles of maple syrup or honey and dig in!!!

~

Blood Orange Upside-down Cakes with Sage

It is the end of April. And with that comes.. May, a month full of excitement and anticipation of a good summer season. The weather here in NY has warmed up and though it is predicted to drop again on Monday with May around the corner my spirits remain high.

To me blood oranges scream summer. They come out and shout it with their tart, juicy, deep red goodness. Paired with a moist almond cake with just the right crumb and fragrant sage we have a treat fit for any pre-summer celebration. I ate these for breakfast with a large cup of mint tea. They would go great accompanying a picnic or eaten after dinner…preferably on a porch, in a rocking chair and listening to crickets.

Blood Orange Upside-down Cakes with Sage

1 orange

3 tiny blood oranges or 1 large blood orange

1/4 cup plain greek yogurt

1 tbsp dark muscavado sugar (this requires a bit of work to keep from clumping together, I love the stronger molasses taste but light or brown sugar would also work)

1 tbsp honey + more for drizzle

2 tbsp + 2 tsp olive oil

1 tsp vanilla extract

1 tsp fresh orange zest

1 egg

1 tbsp ground flax

1/4 cup millet flour

1/4 cup brown rice flour

2 tbsp + 2 tsp almond meal

1 tsp baking powder

1/4 tsp baking soda

1 tsp of juice (I used the juice made from segmenting the oranges)

pinch of sea salt

fresh sage leaves

1/2 tbsp ground cinnamon

Preheat your oven to 350 degrees. Segment the oranges and set aside. In a large bowl mix the flours, almond meal, baking soda, baking powder, salt, and cinnamon – set aside. In a separate bowl combine the flax, honey, olive oil, vanilla extract, sugar, zest, and juice. Then stir in the egg and yogurt. Add the wet to the dry and stir to combine. In a muffin pan (grease if necessary) criss-cross leaves of sage in the bottom of nine compartments. Spoon a little of the orange segments on top, then a drizzle honey. Add a spoonful of batter next, I had just enough batter for this so start with a small spoonful in each until it is all used up. Bake for around 30 minutes or until cooked though and golden brown on the edges. Remove from oven and carefully use a dull knife to flip them out of the pan. Cool and enjoy. Keep leftovers in the fridge.

Chickpea Flour Coconut Chocolate Muffins

One word to describe these:   AMAZING.

These came into existence when I was searching to make a grain and nut free cookie. I came out with a healthy, high protein cookie-muffin-scuffin-mound-nougget. YES. Dense yet satisfying.. they quickly disappeared!

Chickpea flour, also known as gram flour is a new exciting world waiting to be explored. How many people have thought of this ingredient past hummus? I can’t wait to try it in a pizza crust.

Chickpea Flour Coconut Chocolate Cookie-Muffins:

1 cup chick pea flour

1 small container of unsweetened applesauce (4 oz)

1 tbsp ground flax

2 tbsp water

2 tbsp honey + more for drizzle (you can use more for sweeter)

1/4 tsp vanilla extract

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

handful dark chocolate chips

handful raisins

handful shaved coconut (coconut chips)

Combine the flax and water in a bowl and set aside for a few minutes to thicken, mix the dry ingredients together in a large bowl. In a smaller bowl (or your bowl with the flax) combine the wet ingredients then add everything to the dry and stir until combined. Stir in the raisins, chocolate and coconut last. I spooned my batter into a mini muffin tin, any size will work and baking times will vary. At 350 degrees bake for around 20-30 mins depending on your oven. Keep an eye out, when they begin to get golden and crispy around the edges they are done.

Happy Monday ~

Summer Morning Oats

I’m back….back with some oats for you on this lovely and HOT summer day.

While I am basking in the glory that is post-graduation I am trying to stay motivated. It is so easy to fall into a routine, which I can not do. So here is a way to jumpstart your day 🙂

Despite the Georgian heat I wanted a hot and hardy cereal – Welcome: Oat Bran

This bag of Oat bran has been sitting in my pantry FOREVER and it was screaming out for attention

In a small pot bring 2 cups water and a good pinch of salt to boil, then turning the burner off, slowly stir in 2/3 cup of oat bran. Leave everything to sit for about 2 minutes. Then [with a rustic wooden spoon if your feeling in the mood, which I was] scoop out half the oat bran mixture into a bowl. Add 1/4 tsp pure vanilla extract, 1 or 2 tbsp ground flax seed, large dash of cinnamon, and a decent swirl of honey. I proceeded to add a new dried berry mix with golden raisins, cherries, cranberries, and blueberries.

STIR. and ENJOY.

You have two options for what is left in the pot.

1 – prepare a bowl just like yours for a fellow lucky companion…

OR

2 – prepare a bowl just like yours and put in the fridge to have the next morning.

The choice is yours ~ too a happy and productive day