Delicious Gluten Free Blueberry Muffins

Ingredients:

1 Cup Cooked and Cooled Quinoa
1/3 Vanilla Almond Milk
4 Eggs
2 Tsp. Vanilla
1/4 Cup  Coconut Oil, Melted (Extra Virgin Coconut Oil Organic - 32 fl oz (Google Affiliate Ad)
1/2 Cup (1 Stick) Butter, Melted
1 Cup All Purpose Gluten Free Baking Flour (Bobs Red Mill 21192 All Purpose Baking Flour Gluten Free (Google Affiliate Ad)
1 1/2 Tsp Baking Powder
1/2 Tsp. Salt
1 Cup Blueberries (a few extra never hurt!)
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Preheat oven to 350 degrees and spray 2, 12-count cupcake tins with cooking spray. Then, combine eggs, vanilla and almond milk in a food processor. Add in quinoa, blended until well combined. Finally, add melted coconut oil and butter and blend well.

In a separate bowl (preferably the one connected to your stand mixer), combine gluten free flour, baking powder and salt. Once combined, pour in food processor mixture. Mix on a low setting until well combined. Finally, very carefully fold in blueberries with a spatula. Scoop batter into cupcake tins. (You will probably yield 15-24 muffins depending on how large you make them).

Place in oven and cook for 16-18 minutes. They are done when they slightly bounce back when you poke them. Remove from oven and cook for about 5-10 minutes in the pan, after remove and cool on a wire rack.

They store very well and although I recommend eating as many as possible right away (because they are SO delicious), you should wrap the ones you do not plan to consume within the next 2 days and putting them in the freezer. Definitely take the time to wrap each muffin individually in plastic wrap, it makes a difference!


Original recipe from http://groovyfoody.wordpress.com/2012/05/25/moist-and-fluffy-blueberry-muffins-gluten-free/ - I made a couple alterations in my version though.

Amazing Yogurt Parfait's

Recently for breakfast I have been obsessed with making homemade yogurt parfaits and bringing them into work for breakfast. Obviously in a yogurt parfait there are endless possibilities of ingredients you can add... fruit, nuts.. whatever you want! However... mine go a little something like this...

Ingredients:

1/4 cup (approx) pineapple, chopped into bite sized pieces
1 kiwi, chopped into bite sized pieces (1 kiwi for me is about 12 pieces)
4-6 blackberries
Low-fat Wallaby Organic Vanilla Yogurt
Granola ( I use either strawberry and cream or vanilla almond, both from Whole Foods), about 1/4 cup (Udi's Granola Sampler (Original, Cranberry, Vanilla, Hawaiian, Au Naturel, Banaberry), 13-Ounce Bags (Pack of 6))

All I do is take a container that has some depth and place half the fruit in the bottom of the container. Then cover the fruit with a little granola, about 1/8 cup. Then, take  6 oz yogurt (give or take 1 or 2 oz) and cover the fruit and granola. Afterwards, place the remaining fruit on top of the yogurt. Top with granola. Refrigerate for at least 15 (preferably 30-60 if you can wait) minutes before eating to let the juices from the fruit soak into the granola and soften it slightly.

Enjoy with a spoon. Most importantly... when you go to dig in, DO NOT mix it all up with the spoon...! Eat it in bites as is... you get the best flavor this way.

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Now, like I said before...you obviously can use any fruit you want. I personally recommend pineapple and kiwi because they are very juicy and pair nicely with the granola (I add the blackberries just for fun and great flavor).

I also recommend using a clear container (like this: GladWare Entree Containers with Lids, 5-Containers) to assemble this in because it looks so pretty! It is nice to be able to see the layers of what you are creating!

Be careful! This is very addicting! Enjoy!