I was feeling fancy this week, so decided to make iced muffins. I usually skip icing and frosting because they tend to be loaded with sugar. Plus, I’m a bit lazy! But I’ve been wondering lately if sugar substitutes could create the satisfying, crunchy-but-melty texture of a good icing. My curiosity finally won out over my laziness, and I started experimenting. … Read more
I’m still experimenting with coconut flour, but this week I wanted to try mixing it with another flour so I could use fewer wet ingredients and have a more traditional muffin texture. I loved how these turned out! Sweet potatoes and applesauce make them sweet with no added sugar. They’re moist and flavorful, and they keep well in the refrigerator if … Read more
There are few things in this world as delicious as curried cauliflower. This recipe may look complicated because of its long list of ingredients, but it’s actually very easy to make. The curry goes great by itself, on top of cooked grains (such as millet or rice), or with a little plain yogurt. Ingredients 1 tablespoon olive oil 3 medium yellow onions, … Read more
I’ve got nothing against wheat, but it’s fun to mix things up a little. I found some coconut flour at Trader Joe’s and have been playing around with different recipes that use it. Coconut flour can’t be substituted one-to-one for wheat flour; it expands a lot when mixed with liquid, so you generally need to use less coconut flour than you … Read more
My friend Tania requested I do a wheat-free muffin recipe. I love corn muffins with sweet or savory add-ins, and lately my favorite edition has been blueberries. Juneberries (serviceberries), blueberry lookalikes that grow freely in many parts of the United States and Canada, can also be a nice addition. When I am making corn muffins for myself, I usually include some … Read more