Gluten-Free Strawberry Lemon Muffins

By contributing writer Tessa

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING!

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.
Fresh strawberry season gets extended around here when the California ones start to come to market in late winter or early spring. One of my favorite fruits of all times, strawberries are low in sugar and high in antioxidants, vitamins, minerals, and fiber. Even though they can seem like a treat, there are plenty of goodies lurking within!

I wanted to take advantage of these beautiful berries and make a nutritious muffins for picky kiddos. They are easily adapted to dairy free if needed, and different flavor combos could be tried! Great flavors that marry well with strawberries include chocolate, almond, lime, or cinnamon. For this version, I added the sunny flavor of lemon to brighten the taste.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

Gluten-Free Strawberry Lemon Muffins
Serves: 12
 
Ingredients
Dry
  • ¾ cup almond flour
  • ¾ cup tapicoa flour
  • ½ cup brown rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon xanthum gum
  • zest from one lemon
  • 2¼ cups diced strawberries (about 8-10 ounces), divided
Wet
  • ½ cup butter or coconut oil, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Juice from ½ lemon, plus enough yogurt or milk to make ½ cup (I used plain yogurt)
Instructions
  1. Preheat oven to to 350° F and prepare a 12 cup muffin tin.
  2. In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
  3. In the bowl of a mixer, beat the butter and sugar.
  4. Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
  5. Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
  6. Fill muffin cups ¾ full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
  7. Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

One Pot Broccoli Alfredo Pasta

This One Pot Broccoli Alfredo Pasta is an easy, creamy stove top dish that’s perfect for a busy weeknight. Serve it as a delicious side dish or a vegetarian main dish.

This One Pot Broccoli Alfredo Pasta is an easy, creamy stove top dish that's perfect for a busy weeknight. Serve it as a delicious side dish or a vegetarian main dish.

One Pot Broccoli Alfredo Pasta
Serves: 2-3
 
Ingredients
  • 9 ounces penne pasta
  • 1 cup broccoli florets
  • 1½ cups heavy cream
  • 2 cups vegetable broth
  • ¼ cup corn starch
  • 1 tablespoon butter
  • 1 cup Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a pot over medium-high heat, boil water with salt and the vegetable broth. Add the pasta and cook as instructed on the packaging.
  2. A few minutes before it’s is done, add the broccoli florets to the pot.
  3. Once the pasta is al dente, discard ¾ of the water and set heat to low.
  4. Add the heavy cream, butter, cornstarch, salt, and Parmesan cheese. Stir and let it simmer for 2 -3 minutes.
  5. Serve on plates and add pepper.
Notes
Add some hot sauce for a spicy kick.

This One Pot Broccoli Alfredo Pasta is an easy, creamy stove top dish that's perfect for a busy weeknight. Serve it as a delicious side dish or a vegetarian main dish.

 

This post may contain a link to an affiliate. See my disclosure policy for more information.

Paleo Sweet Almond Bread

By contributing writer Tessa

Bread without grains? Seems unlikely, but this Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have if you ever cut grains from your diet! Even if you CAN eat grains, this simple quick bread is delicious in its own right and worthy of a slather of butter and homemade jam!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

This bread toasts beautifully, and the almond flour is subtly sweet all by itself. If you prefer things even more sweet, another tablespoon or two of honey will do the trick! I have also grilled this up as a toasted cheese sandwich – yum!

Whatever you decide to do with it, bake a loaf today. You won’t be sorry!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

Paleo Sweet Almond Bread
Serves: 16
 
Ingredients
Dry
  • 2 cups almond flour
  • ½ cup cassava flour
  • ½ cup tapioca flour
  • ⅓ cup flax meal (I used golden)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
Wet
  • 1 cup milk of choice (I like to use at least half kefir, buttermilk, or yogurt)
  • 3 eggs
  • ¼ cup coconut oil, melted (palm shortening or butter would work too)
  • 2 tablespoons honey or a few drops of stevia
  • 1 teaspoon apple cider vinegar or lemon juice ((helps with lift)
Instructions
  1. Preheat oven to 350°F and grease a loaf pan or 4 mini loaf pans.
  2. In the bowl of a mixer, mix the dry ingredients to incorporate.
  3. Mix in the wet ingredients and beat on high speed for 2 - 3 minutes to blend well.
  4. Pour the batter into the prepared pan(s) and bake for about 45
  5. - 50 minutes until a toothpick inserted in the center comes out clean. If the top is browning too much, place a piece of foil lightly over the top.
Notes
White rice flour could be used in place of the cassava flour, but it would no longer be grain-free.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Mexican Street Corn Dip

This Mexican Street Corn Dip is a delicious appetizer that is served with tortilla chips.

This Mexican Street Corn Dip is a delicious appetizer that is served with tortilla chips.

Mexican Street Corn Dip
Serves: 3 - 4
 
Ingredients
  • 2 cups corn
  • Drizzle of olive oil
  • 1 tablespoon garlic powder
  • Salt and pepper to taste
  • ½ cup sour cream
  • ¼ cup chopped parsley
  • ¼ cup chopped green onions
  • 1 tablespoon chili powder
Instructions
  1. In a skillet over medium heat, add the corn, olive oil, garlic powder, salt, and pepper. Cook for 10 minutes and stir occasionally.
  2. Remove from heat and add the sour cream, parsley, green onions, and chili powder. Mix well.
  3. Serve with tortilla chips and enjoy.
Notes
Add some chopped chilies to take it to the next spicy level.

This Mexican Street Corn Dip is a delicious appetizer that is served with tortilla chips.

This post may contain a link to an affiliate. See my disclosure policy for more information.