Not Too Shabby Gabby

Gluten Free with a side of Paleo for the everyday kitchen.

gluten free

Gluten Free Blueberry Muffins

Gluten Free Blueberry muffins

Breakfast has come around the corner, as it does most mornings, and yet again you are stuck looking for something to eat and end up going to the local coffee shop spending more money to get you a muffin and coffee, which might not be a blueberry muffins. I know this sounds like me some mornings when I forget that I need breakfast in the morning… It happens to the best of us for sure at one point or another.

This is why I have started to be prepared most mornings now with some type of breakfast. Whether it is a meal prepped breakfast burrito or a muffin, I am ready to go. Muffins are always the best start to any day. Especially when they have fruit. These gluten free blueberry muffins are made from fresh blueberries and are so in season right now!

This recipe is full of quality ingredients and it is so easy to make. I always have fresh fruit on hand and this is great to make when the blueberries are starting to get a little bit too ripe but still taste great. Check these blueberry muffins out below!

Gluten Free Blueberry Muffin Recipe

Gluten Free Blueberry Muffins

1 cup Brown Rice Flour
1/2 cup Tapioca Starch
3/4 tsp Xantham Gum
1/2 tsp Salt
2 tsp baking powder
3/4 cup Sugar plus some for sprinkling on top before baking
1/3 cup Coconut Oil, melted
1 egg
1/2 cup Milk (I use Almond milk but any milk will do)
1 1/2 tsp Vanilla
8 oz Blueberries washed (1 cup if frozen)

  1. Preheat oven to 400 degree Fahrenheit.
  2. Mix together brown rice flour, tapioca starch, xantham gum, baking powder and salt. sift through a wire mesh strainer or sifter. Set aside.
  3. Mix together the sugar, egg, coconut oil, milk and vanilla in the bottom of a stand mixer or large mixing bowl.
  4. Slowly add in the dry mix until incorporated.
  5. Use a spatula and stir in the blueberries so that they do not fall apart from a mixer.
  6. Fill a prepared muffin tin (sprayed with nonstick spray) each well about 2/3 to 3/4 of the way full.
  7. Sprinkle each well with sugar.
  8. Bake 18-20 minutes until they are cooked all the way through. When a toothpick comes out clean.

Oh My Yummy!

Talk about a delicious and spongy muffin that is perfect for the summer. I like mine with my coffee in the morning or as a mid afternoon sweet spot. Some people I know can eat them any time of day. Dessert, midnight snack, 3 of them for lunch… seriously the options are endless. If I want to add more wholesomeness to my muffins, I take out 2 Tbsps of my brown rice and tapioca starch (when mixed together) and add 2 Tbsp of protein powder. This is a great way to add in some extra calories if you are wanting to get more into your diet too.

These blueberry muffins make an amazing breakfast and snack. Adding it with your morning smoothie is also a huge plus for me too. Let me know what you think!

Deliciously,
Gabby

Gluten Free Blueberry Muffins Pin

Gluten Free White Chocolate Cranberry Muffins

Do you want to know my philosophy on being healthy? Honestly, it is just sticking healthy things into unhealthy things to make them better. Like these white chocolate cranberry muffins. So delish and you would never know that they were good for you too.

Sticking the white chocolate chips in them to disguise the healthy is seriously the best thing that could ever happen to these white chocolate cranberry muffins. I am impressed by how much of an amazing breakfast they are and how full they make me.

Gluten Free White Chocolate Cranberry Muffins Recipe:

2 3/4 cups Brown Rice Flour
1 1/4 cup Tapioca Starch
2 tsp Xantham Gum
2 Tbsp Baking Powder
1/2 tsp Salt
6 Tbsp Coconut Oil or 1/2 cup Butter (Room Temp.)
1 cup Sugar (I used Coconut Palm Sugar)
2 Cups Almond Milk (any milk will do)
2 Eggs
2 tsp Vanilla
2 cups Dried Cranberries
1 1/2 cups White Chocolate Chips

Preheat oven to 400 degrees. Mix together Coconut oil, sugar, eggs, almond milk and vanilla. Mix Together the rice flour, tapioca starch, xantham gum, baking powder and salt. Mix the dry ingredients into the wet ingredients until combined. Stir in the cranberries and white chocolate chips.

Pour batter into a prepared muffin tin (either sprayed or has baking cups) fill the wells about 3/4 of the way full. Bake for 18-20 minutes or until brown. If you have a convection oven, it does take a little bit less time.

To make them even more delectable, I will use dark chocolate chips at times for a sweeter yet delicious combo if white chocolate is not your thing. Also, in any muffin recipe, if I am looking for a fuller and fibrous recipe, I will substitute 2 TBS of my flour mixture with 2 TBS of protein powder. It gives a more fuller feeling so that these white chocolate cranberry muffins can last longer. It also doesn’t hurt that they are already delicious.

I am always on the look out for some delicious muffin recipes. Do you have one that is amazing? Share it with me if you would like! I would love to hear more!

Deliciously,

Gabby

Maple Walnut Granola

Maple Walnut Granola 

Fall has Arrived here in North Carolina! From Fall food to Fall clothes, I am so ready for cooler weather and bonfires, scary stories (I have legit been watching Ghost Adventures all the time) and cinnamon everything! So when this maple walnut granola popped up in my head I needed to create it! ANDD… share it with you of course. …

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Gluten Free Apple Cinnamon Doughnut holes

Gluten Free Apple Cinnamon Doughnut Holes

No shame. I probably have downed 12 of these bad boys since I came up with that title. Sorry not sorry. These apple cinnamon doughnut holes are everything fall was made of and I am so ready to go and pick some more apples.

This recipe for apple cinnamon doughnut holes literally was a complete happy accident. It is my recipe for some apple cinnamon doughnuts that I make quite often around this time of year. BUT… Some absent minded crazy person (mostly me) couldn’t find her doughnut pan…

I literally panicked! How can you make the ever famous (between two people) apple cinnamon doughnuts without a doughnut pan? You search for a mini muffin tin that looks similar to doughnut holes and you make apple cinnamon doughnut holes. I seriously saved the day (and my mind) that day. Every since then, my mom and I have preferred them this way. They are easy to grab and easy to pop in your mouth.

I am literally so happy to say that these apple cinnamon doughnuts holes are also baked and not fried (even though we all know fried foods taste way better…). So you know that as a general consensus we feel almost no guilt eating them… I mean I am going to tell myself that anyways.  

Gluten Free Apple Cinnamon Doughnut Holes

3 cups Brown Rice Flour
1 1/3 cup Tapioca Starch
2 tsp Xantham Gum
4 Tsp Baking Powder
1/2 tsp Baking soda
1 1/2 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Melted Coconut Oil
2 eggs 
3/4 cup Almond milk with 1/2 tsp Lemon juice (or 1/2 cup Buttermilk)
1 cup Applesauce
1 1/2 cup Chopped apples

Topping
1 cup sugar
1 Tbsp Cinnamon

Preheat oven to 375 degrees Fahrenheit. Mix together brown rice flour, tapioca starch, xantham gum, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In the bottom of a stand mixer or large mixing bowl mix together coconut oil, eggs, almond milk mixture and applesauce. Slowly mix in your dry mixture  until well incorporated. Stir in your chopped apples.

Place batter into a large Ziploc baggy and snip the corner or piping bag. If you can find your doughnut pan (opps), pipe batter into doughnut wells. If you want a doughnut hole effect, use a mini muffin pan. Fill the wells almost to the top. When they bake they puff up almost like a doughnut hole. Bake doughnuts for 12-14 minutes or until they spring back when poked. For the doughnut holes, bake them 9-11 minutes again until they spring back at you.

While hot, take out of pans and shake in baggy with cinnamon sugar mix. Finish cooling on parchment paper. DONE!

Serve warm with coffee, milk, juice, chai tea… etc. I mean the list could go on. You could serve with more doughnut holes or doughnuts. OR eat them all… the choice is really yours.

My life was forever changed!

I was probably crying after I couldn’t find that doughnut pan that day, but now my stomach is crying tears of joy because they are so delicious! They have the consistency of a moist coffee cake that will literally melt in your mouth.

I love to dip these apple cinnamon doughnut holes into my coffee and my beagle dog likes to lick up the crumbs that fall. We have a deal, I eat all the yummy food and anything from my knee down is hers. She makes everyone think I have clean floors in my apartment but really she just eats all the food that falls.

We have a good relationship.

On another note, I think we had an 85 degree weather day the other day as opposed to 90 degrees. I mean at least we are not going up, right? I am beyond ready for fall and cute fall clothes, leaves falling and boots! I need it! This Florida girl moved for seasons not to bring the weather with her.

Deliciously,
Gabby

 

Gluten Free Chocolate Chip Pumpkin Cookies

Gluten Free Chocolate Chip Pumpkin Cookies 

I cannot even begin to tell a lie, I baked these chocolate chip pumpkin cookies for the millionth time in my life on September 1st. Yes, I am that person who loves fall. I am that person who puts her boots on in 90 degree weather sweating like crazy. I am that person who thinks that fall starts the minute August ends and September starts. I am THAT person. 

…

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Honey Siracha Chicken Salad

Honey Siracha Chicken Salad 

It’s hot. I mean really hot. The other day my car said 101 degrees in Charlotte, NC. I cannot even deal. I left Florida and it seriously followed me. It has made the pool all the more sweeter that is for sure. My tan lines are strong and my beer and snack game is even stronger. I mean literally. …

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Gluten Free Apple Fritters

Gluten Free Apple Fritters 

  

Ever craving something so much but you simply don’t want to go get it, or the best one you have ever had half way across the country? I mean that happens to me a lot… Especially with Apple Fritters! There is a tiny little hole in the wall that sells the best doughnuts and baked goods in Upstate New York that I could almost kill for one right now! 

BUT…. then I got to thinking. With these magic hands of mine I could probably make some of the best ones I know! I was right (when am I not?). 

The best part? They are gluten free! No Bloating YAY! 

Turns out these gluten free apple fritters are really not that hard. I always pictured them to take like 5 hours from start to finish and then the only way to eat them was hot (that part is still true). But these take literally like 30 minutes from start to finish and they are super easy! I blown away that I could create this recipe and it be so simple that I just had to share with you all! 

They are seriously a must in every household. Even if you aren’t gluten free that are so delicious, full of flavor, scrumptious, apples galore, and tasty! Did I mention DELICIOUS? I can’t stress that enough! 

Gluten Free Apple Fritters 

1/2 cup Brown Rice Flour 
1/4 Tapioca Starch 
1/2 Xanthan Gum 
1/4 cup Sugar 
Pinch of Salt 
1 1/2 tsp Baking Powder 
1/3 cup Milk (I used Almond) 
1 egg 
splash of Vanilla 
1-2 tsp Cinnamon mixed with 5-4 tsp Sugar (depending on taste of cinnamon) 
2-3 Peeled and Diced Apples 
Coconut Oil for Frying (you can use any oil) 

Topping 
1 1/2 cups 10x Sugar (confectioner’s sugar) 
2 Tbsp Milk (almond milk for me) 

Mix together your flour, tapioca starch, xanthan gum, sugar, baking powder and salt. Set aside. In a mixer or large bowl whisk together your milk and egg and vanilla. Add in your dry mix and mix until well combined. Toss diced apples in the cinnamon sugar mixture. Then add the apples and the excess cinnamon sugar into the batter. 

Heat up a deep pot (I used a sauce pan) with about 2 cups coconut oil and let it get to about 300 degrees Fahrenheit. We need the fritters to be floating for easy cooking. I used a cookie scooper to get the size of my apple fritters. Fry on both sides until golden brown and cooked thoroughly. This made about 12 apple fritters. 

The bigger you make them the longer it will take to cook on the inside (but so worth it). 

Once the gluten free apple fritters have cooled mix together your 10x sugar and milk until a glaze is make. Cot the tops of the fritters by sticking them face down in the glaze. Let set and enjoy! 

Best served warm, gooey and in the morning for the best sugar rush! 

Totally EASY and Totally DELICIOUS!!

Seriously, these gluten free apple fritters are the easiest thing to make for company coming and they look absolutely magnificent chilling in your cover stand on your island that you probably use once in a great while to make the kitchen look cute. Don’t worry, I am the same way! The goodies never stay long enough in this house. 

You can use all sorts of apples for this just keep in mind the hard the apple is the easier it will stay together and the less mushy it will after it is cooked. I have make them with granny smith (they were so amazing!) but Fuji apples are what I typically have around the house to use and I wait until they are about to go bad on me (cut out the bad spots) and use them. No one eats them after that point, so I dice them up and whip up a couple of batches of these bad boys. 

You can double the recipe and make them double the size for large and in charge ones! They are the best and just like the bakery style ones, but the smaller they are the more you can eat (my motto). 

Let me know what you all think! This recipe is so simple and so yummy too! 

Deliciously,
Gabby 

Gluten Free banana chocolate chip Muffins

Gluten Free Chocolate Banana Muffins 

What is one of your favorite things to have in the morning for breakfast? I have a huge weakness for muffins! Not just any muffins though they need to gooey, fruity and full of fiber for me to be able to love them in the morning. So these banana chocolate chip Muffins are seriously off the hook when it comes to breakfast muffins! 

I am always looking for amazing muffins to have around the house because lets face it they are delicious! Especially when they are filling and full of chocolate. 

Seriously, 2 of my favorite things!! 

Besides that those I love having muffins around simply because they can serve a double purpose. They aren’t just amazing for breakfast but they can easily be pair with some ice cream or warmed for that perfect dessert after dinner when you don’t want something too heavy yet filling! 

This banana chocolate chip muffins recipe is always on standby for when I need something to have. They are super quick to make and totally amazing to share if you can. It is a huge staple in my house because everyone loves them and they are easy to grab and go too. 

Check out how easy the recipe is!

Gluten Free Banana Chocolate Chip Muffins 

1 Cup Brown Rice Flour 
1/2 cup Tapioca Starch 
3/4 tsp Xanthan Gum 
1/3 cup Melted Coconut Oil 
1 tsp Vanilla 
1/4 tsp Salt 
1 tsp Baking Soda 
3-4 overly ripe Bananas (depending on size) 
3/4 cup Coconut Palm Sugar (or regular) 
1 egg 
1 cup Chocolate Chips 

Preheat Oven to 350 degrees Fahrenheit 

Mix together brown rice flour, tapioca starch, xanthan gum, baking soda and salt together and silft once (for a bouncy muffin). Set aside. Mix together your coconut oil, sugar and egg into the bottom of a stand mixer or large mixing bowl. Mash up your bananas and add them in to the wet mix. Add in vanilla and then mix until combined. Slowly add in your dry mix until it is mixed well. Add in your chocolate chips .

Pour batter equally into a 12 well muffin tin sprayed with nonstick spray (or use cupcake liners for easy clean up). Comes out to about 3/4 full in the muffin wells. Bake for about 16-18 minutes until the muffins are bouncy. Then take out of the oven ad cool for 5 minutes in the muffin. Take out and finish cooling on cooling rack. Serve warm whenever you want to dive in! 

Seriously Epic! 

These amazing banana chocolate chip muffins are not only gluten free, but they are absolutely awesome! I love taking one or two to work with me (usually they get eaten up pretty quick) and share them too. Mostly anyways. I love sharing my food but sometimes it is just too good to. 

Tell me what you think! 

Deliciously, 
Gabby 

 

 

Gluten Free Chocolate Raspberry Biscotti

Gluten Free Chocolate Raspberry Biscotti

 

So, on a scale of one to 10 how excited are you to do your holiday baking? I am off the charts! However, I know most people probably aren’t me (ok no one is because we are all awesome and unique), but still it is exciting to bake and cook for people and see them light up when they take a bit e of my food. Because lets be honest… my food is that awesome. …

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