Category Archives: blueberries

Gluten-free, egg-free, fresh blueberry muffins

Now that Darling Daughter is egg-free, it makes baking a little more difficult. We don’t want to give up everything, but we also don’t want her skin rashes to return so it’s EF we go. Along with being gluten free, this means we’ve got another challenge on our hands. And, as you know dear chefs, I love a challenge.
This morning I wanted to wake up with yummy, fresh blueberry muffins. What I came up with are sweet, moist and light blueberry muffins with no egg in sight. How, you ask? (I know you’re asking, go ahead) Simple, I scoured the Internet to find out what I could use for replacements. I have already used flax/water mixture, but wanted something that would be a little more moist. That led me to apple sauce or pureed fruit of some kind. Since I had apple sauce in the fridge, easy fix.
The recipe that follows is a hybrid of The Cake Doctor Bakes Gluten Free and my own tweaks and changes to eliminate the eggs. It does have butter in it, but if you wanted a vegan muffin I’m sure you could use a little oil or vegan margarine in its place.
Blueberry muffins, perfect for Fourth of July!
Gluten-free, Egg-free Blueberry Muffin
1 box Gluten Free Pantry Old Fashioned Cake & Cookie Mix
2 Tbs Ground Flax
5 Tbs warm water
4 Tbs apple sauce (natural, no HFCS or sugar)
1/4 cup raw sugar
1 Tbs GF vanilla extract
3/4 cup grapefruit juice (recipe called for OJ, but I didn’t have any. This worked out great)
1 Tbs fresh lemon juice
1 stick butter, melted
1 1/2 cups fresh blueberries
1. Preheat oven to 350.
2. Mix flax with hot water and mix well. Place in fridge to cool.
3. Reserve 1 Tbs of the cake mix in a small bowl.
4. Add remaining cake mix, apple sauce, sugar, vanilla, grapefruit juice, lemon juice and butter. Mix well. I used a fork, no need to pull out a mixer for this.
5. Add flax mixture to muffin mix after stirring well. You may need to add a little more water to make sure it’s at egg consistency before adding. Mix this into the muffin batter well.
6.  Toss blueberries with the reserved cake mix and then fold into muffin mix gently.
7. Line muffin tins with liners and scoop out mix into cups. Fill about 3/4 full. You’ll get about 17-20 muffins, depending on the size of the blueberries you use.
8. Optional: Sprinkle top of muffins with a pinch of raw sugar to get a crispy top.
9. Bake for 20-24 minutes until golden brown.
10. Let cool for a few minutes, then remove from pan and complete cooling. I dare you to let them cool all the way before eating them!

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Filed under blueberries, breakfast, egg substitute, egg-free, flax, gluten free, muffins, snack

Gluten-free blueberry scones, the easy way

I woke up this morning with a craving for a scone. Now, I’m not usually a scone lover, they can be a bit dry for me. And couple that with gluten-free flour and you’re sure to get something that resembles crumbling drywall. But, nevertheless I was determined, and hungry. I looked in the cabinet and found GF Bisquick mix…Hmmm. What if…

It worked! What a treat. More like a cross between muffin and scone, it was perfect on a summer morning. I used frozen blueberries that I had frozen just a few months ago when huge, sweet blueberries were in season. If possible, try to use something like this rather than those little, tiny, chewy frozen ones. The rest is ad-libbed…and gutsy but successful. I didn’t have enough Bisquick, so I used about a 1/2 cup of GF yellow cake mix, which seemed to work out great.

Gluten-free blueberry scone and espresso

Blueberry scones
1 1/2 cup GF Bisquick mix
1/2 cup GF yellow cake mix
1 cup plain Greek yogurt
1/2 cup fresh goat cheese
1/4 cup sugar
1/2 tsp salt
1 cup frozen blueberries

2 TBS melted butter
1 tsp sugar

1. Preheat oven to 400 degrees
2. Mix first 6 ingredients together in a bowl.
3. Once it’s all come together, add the blueberries and mix for a moment.
4. Turn out onto a table or board using a bit of the mix to “flour” the table. Knead a few times till mixed thoroughly, but don’t overdo it.
5. Pat out into a flat, round shape about an inch or so high, about 10-12 inches in diameter.
6. Melt butter for about 15 seconds, pour over the top, and spread evenly. Don’t worry if you don’t use it all, you just want a thin layer over the top to brown it up nicely.
7. Sprinkle the sugar evenly over the top of the dough. Depending on how big you’ve made it, you may need a little more.This will give it a lovely brown and crispy top.
8. Slice into 8-10 triangles.
9. Place on baking sheet covered with parchment paper, leaving about an inch between them.
10. Bake 15-20 minutes until golden brown.

Let them cool slightly and serve warm. I haven’t eaten one cold yet, but these are quite yummy. Like a blueberry muffin with a bit of biscuit/scone mixed in. Wonderful with a cup of coffee. (I caught my husband grabbing one and putting cream cheese on it.) Of course, add any fruit you like. I prefer the blueberries, but I’ll try strawberries or even apricots next time. I would also love to try a rosemary/lemon scone soon.



Filed under blueberries, breakfast, gluten free, scone, vegetarian

A lovely GF Trifle

Gluten-free Trifle

Last night’s book club meeting was at my place. What to make? The book, based in England in the early 1930s, gave me a great idea for dessert. How about a trifle? I’d heard of them, but never had one. First, I don’t eat non-gf cake, and second, it always looked like so much trouble. So, being the clever girl that I am, I made one up for myself.

Wow, it turned out so beautiful and tasted wonderful. This is very unconventional and if anyone out there reading this is the least bit British, I apologize. But don’t scoff too much until you’ve tried it. There were 9 of us eating (and my Daughter) and this giant bowl was empty in 20 minutes! The cake was moist and had a touch of lemon and the meringue cookies gave it a wonderful crunchy sweetness. This is not a diet dish at all, but for a special night it’s worth the effort. It doesn’t take long at all and is quite impressive, not to mention delightful!

GF Trifle
1.5 tubs Cool Whip
2 cups strawberries, chopped
1 cup blueberries
1 lemon GF cake (I used Authentic Foods cake mix)
   (two eggs, 1/2 cup milk/almond milk, 1/4 olive oil)
4-6 vanilla meringue cookies
1/4 cup sugar or simple syrup

1. Mix berries and sugar in a large bowl, cover and refrigerate.
2. Make lemon cake as directed on the package. Let cool on rack completely and then slice into squares about 1 inch sq.
3. Assemble trifle in a glass bowl in order to show off the layers. Start with a layer of cake, dipping each piece in the syrup from the berries.
4. Next layer is berries (about half the berries)
5. Next layer is cool whip, spread evenly to cover all the berries.
6. Crumble 2-3 meringue cookies over the Cool Whip layer.
7. Repeat the layers of cake (dipped in syrup), berries, Cool Whip and cookies. (Save a little of the fruit for the top)
8. Top with remaining berries.
9. I added a little shaved dark chocolate on top for presentation and taste. I had a dark chocolate bar from Trader Joe’s and just grated it over the top. This is optional, of course.
10. Refrigerate till you need it. I wouldn’t make this any more than about 1.5 hours before eating since the meringues will lose their crunch after some time.

Caprese with a twist

Also on the menu, a little twist on the typical Caprese salad. Add a little cantaloupe to the mix. It adds a touch of sweetness to the dish and with the balsamic, it’s a wonderful new taste sensation. This is a photo of the dish before adding the aged balsamic just before serving. Also, add a little salt. Yum!


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Filed under blueberries, cake, dessert, gluten free, strawberries