Can I just say, I get absolutely giddy when my friends write books! Well giddy and a little jealous if I’m being honest. I need to get on that wagon. I do have an idea brewing…
But first let’s talk about Maggie. That would be Maggie Savage of She Let Them Eat Cake. (Isn’t that sweet of her?) When you have a family with sensitivities to gluten, dairy, eggs, and you prefer to work with natural sweeteners… I’m sure you appreciate how fabulous it is not only to let them eat cake, but to let them eat delicious cake that doesn’t taste like it’s missing a thing.
Ok so I haven’t actually tried Maggie’s cake since we live a few hundred miles apart but I have no doubt she makes a mean one. For a few years now I’ve been admiring her family-friendly, innovative recipes comprised of wholesome, simple ingredients. This is gluten and dairy free without all the extra stuff that sometimes makes an ingredient list read like a novel.
Maggie’s latest addition is Berrylicious: 25 New Mouthwatering Recipes for Enjoying Summer’s Healthiest Fruits. This ebook has no doubt been a labor of love – it’s thoughtfully laid out with a variety of berry-full recipes, but who doesn’t love berries? I know one little munchkin who could easily eat her way through this book.
From breakfast baked goods to cookies, smoothies, and decadent (but light!) desserts, the only problem you’ll have is deciding what to make! We started with the Blueberry Banana Muffins. I made them mini size so I could freeze as little snacks or breakfast for my own little muffing. I love they are mostly made of oats, which you can grind up yourself into oat flour. I even halved the amount of coconut sugar and they were still perfectly sweet enough for the babe.
Next on my list? I have my eyes on Raspberry Buckwheat Pancakes, Chocolate Strawberry Cheesecake Cups, or Strawberry Mini Pies.
Want to see more? You can get your copy of Berrylicious for just $7 and have 25 easy, healthy recipes at your fingertips.
Blueberry Banana Muffins
Yield: 1 dozen regular size muffins or ~18 minis
1 ¼ cup certified gluten-free oat flour
½ cup tapioca flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon sea salt
1 tablespoon psyllium seed husks
1 tablespoon ground chia mixed with ¼ cup warm water
⅓ cup coconut oil, liquefied
2 teaspoons vanilla extract
½ cup coconut sugar
2 medium sized mashed bananas (approximately 1 cup) mashed with a tablespoon water
½ cup blueberries (fresh or frozen)
Preheat oven to 350 degrees. Line muffin pans with cupcake liners or wipe
with oil to prevent sticking.
Mix flours, baking soda, baking powder, cinnamon, sea salt, and psyllium
seed husks in a medium-sized bowl.
In a small bowl mix the ground chia with the ¼ cup of warm water.
In the bowl of your mixer combine liquefied coconut oil, ground chia-water mixture, vanilla, and sugar. Mix on medium speed until well combined. Gradually add the flour mixture, alternating with the mashed banana, to the wet ingredients.
Gently stir in blueberries.
Spoon batter into muffin cups at least ¾ full.
Bake regular-sized muffins for 20 minutes. Mini muffins for 10-12 minutes.
Remove from oven and let cool for 10 minutes in muffin pan. After 10 minutes, remove muffins from muffin pan and let cool completely on a wire rack.