Tag Archives: gluten-free with your tea

Grain-Free Rhubarb Muffins

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… ‘They shall eat and have some left over.’ 2 Kings 4:43

Grain-Free Rhubarb Muffins, just in time for your Christmas baking blitz! Now you know why you chopped and froze all that rhubarb last August, so you could pull it out in winter and enjoy a taste of summer! These muffins are especially good if you are avoiding grains and sweets.  You may substitute your favorite grain-free flours and sweetener. 

 Ingredients:

Topping:

  • 1 cup almond flour
  • 2 T. Hemp Seeds
  • 2 T. Sunflower Seeds
  • 2 T. Pumpkin Seeds
  • 1/2 t. salt
  • 1/4 cup monk fruit
  • 2 T. cinnamon
  • 1/3 cup melted coconut oil

Batter:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup monk fruit 
  • 1/2 t. salt
  • 2 t. baking powder (aluminum-free and corn-free)
  • 1/2 t. baking soda
  • 1 t. cardamon
  • 1 cup goat’s milk (or coconut milk)
  • 1/2 cup applesauce
  • 2 t. vanilla
  • 6 free-range eggs, slightly beaten
  • 2 cups chopped rhubarb

Directions:

Preheat oven to 350 degrees.  Line two muffin pans with approximately 20 muffin cup papers. Mix topping together in a small bowl and set aside.  Mix muffin batter ingredients in a large bowl in order listed.  Scoop 1/2 cup batter into each muffin cup.  Top each muffin with 1-2 T. of the prepared topping.  Bake in preheated oven for 28 minutes.  Place muffins on cooling rack. Allow to cool slightly or overnight before eating.  Enjoy!  

So they all ate and were filled, and they took up twelve baskets full of the fragments that remained. Matthew 14:20 (NKJV)

Many thanks to our Free Range Chickens for the eggs!

Many thanks to our homeschool friends for the rhubarb!

Many thanks to Honeybunch Hunts for her original recipe which I modified!

Many thanks to Jesus for all His blessings!

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson.

 

 

 

Celebration Cake

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Be glad in the Lord and rejoice, you righteous;
And shout for joy, all you upright in heart! Psalm 32:11

It’s time for a celebration… whether you are celebrating Pentecost and God’s outpouring of Holy Spirit, the birthday of a loved one, or victory over cancer, there is always a reason to celebrate and praise Jesus! Today, I share with you a melts-in-your-mouth, healthy, chocolate zucchini cake (gluten-free, dairy-free, low sweetener). …let us eat and be merry. Luke 15:23

Ingredients

1- 16 oz. jar organic almond butter

2/3 cup organic honey or maple syrup

1 cup organic cocoa powder

1 teaspoon pink salt

2 teaspoons baking powder (see recipe below)

2 large organic, free-range eggs

4 cups grated organic zucchini (from 4 small zucchini, or 2 large)

1 cup dairy-free chocolate chips (omit if avoiding sugar)

Directions: Preheat oven to 350 degrees. Use organic coconut oil to grease a bundt pan or 9×13 glass baking dish. Combine all the ingredients in a large bowl in the order listed. Pour into prepared pan. Bake 60 to 75 minutes, until the inside seems done. Cool on cooling rack before removing from pan. Enjoy, it disappears quickly!

Many thanks to www.today.com/recipes for the original recipe!

Safe Baking Powder: 1/3 cup arrowroot powder, 1/3 cup cream of tarter, 1-1/2 Tablespoons baking soda. Mix well and store in a glass jar.

Scripture taken from the New King James Version®. Copyright © 1982