In general, muffins are one of the easier recipes to make, and this also applies to gluten free baking. They especially lend themselves to the novice gluten free baker. You can truly make them your own by including any number of healthy ingredients, leaving out dairy, substituting a healthier type of sugar, and, of course, substituting your own gluten free flour preferences. We should mention that we have not made this particular recipe with a commercial gluten free flour mix, as we prefer to make up our own, largely as a result of allergies to so many of the ingredients included in many of the commercial blends. Continue reading
Muffins have become an old standby for a quick dessert, or snack, in our family. We have made them both savory, or sweet, depending on the season, and/or what ingredients are available to us at the moment. Looking through the freezer the other day, I came across the last bag of frozen mixed berries (raspberries, blackberries and blueberries), that beckoned to be used. We also still had a small amount of white chocolate chips left over from the holidays. Voila – a new recipe was born. Continue reading
Our newly established vegetable garden has been keeping us on our toes throughout the summer, and we are in the midst of harvesting zucchini, cucumbers, chili peppers, potatoes, squash, lots of herbs and tomatoes.
Dealing with the challenges of a fractured wrist and the resulting surgery and ensuing healing process (it’s now been almost 8 weeks and healing very well), has held up our latest book project somewhat (as well as slowed down our posting frequency). We were already in the midst of publishing a new holiday book with all our favorite recipes (naturally, all gluten free) when all of this happened. Please, bear with us – things are looking up. Continue reading