I know it is not even mid August yet but it is already starting to feel like fall around here. The winds have changed and the need to bake begins!
I have been torn however since I have not done much baking since going gluten free. Baking without flour (I refuse to buy anything labeled “gluten free”) seems tricky!
So I started playing around with oats! Let me tell you, these oatmeal bars are delicious and just as satisfying as anything else laced with wheat! I made them for a pot luck party and they went over so well that I had to make another whole batch for myself!
- 2 medium bananas
- 1 3/4 cups oats
- 1 egg
- 1/2 cup peanut butter
- 3 tbsp maple syrup
- 1 tsp baking powder
- 1/4 cup dark chocolate
- 1/8 tsp salt
Preheat oven to 350c and grease a 9×9 pan. Mix all ingredients together (try microwaving the peanut butter first to make it easier) and bake for 20 minutes.
It really couldn’t be easier and I love this recipe since I always have the ingredients on hand. Perfect for a fast dessert, healthy enough for breakfast and delicious enough for a party!
I am not a breakfast lover. Well not until around 11am, then I could eat just about everything! But when I get up, it’s all about the coffee and that’s about it! Mmmm…coffee!
I know eating breakfast is important and the healthy and responsible choice, but I just don’t think about it. About once a month, I make a pact with myself that I am going to eat breakfast everyday from now on. This pact lasts about 2 days and I forget again!
So I came up with a little healthy little breakfast muffin that goes so well with coffee, I look forward to them just as much or more than my coffee! The Good Morning Muffin!
Sugar free, gluten free goodness! It is so healthy, I don’t feel so bad about putting sugar and cream in my coffee! I like to make them bite size so I can eat more of them!!
GOOD MORNING MUFFINS
Makes 12 regular or 24 bite sized muffins
- 1 large yellow plantain
- 3 eggs
- 1/2 tsp baking soda
- 1/4 salt
- 2 tbsp oil
- 1/2 cup rice flour
- Cinnamon to taste
Make sure your plantain is yellow, even with some black spots. When plantains ripped, they get sweeter! Chop up the plantain in the food processor and then add the rest of the ingredients until well blended. Scrap the edges of the processor to make sure there is no chunks of plantain in there.
I always use muffin liners (mainly because I hate scrubbing anything and muffin tins are THE WORST!) Bake at 325c. for 18-20 minutes for bite size or 20-25 minutes for regular size muffins. You can test by lightly pressing with your finger for a slight spongy feeling.
I like to sprinkle extra cinnamon on top! They have a slight banana taste and are perfect with your morning coffee!
Now I wake up saying Mmmmm….muffins! I feel good about eating breakfast. Like a healthy, responsible person!
Nothing is more beautiful than a bowl full of ripe, juicy blueberries, expect for maybe a bowl of warm blueberry crumble right out of the oven!
This recipe is healthy and easy so it is perfect for breakfast, dessert or make it in a large dish for pot lucks. It can also be made gluten free, and does not contain a lot of sugar!
I make this recipe in individual ramekins because there is just my Husband and I at the house, but even if I have company, I like to serve them like this. They are just so pretty! The colour of the blueberry sauce peaking out from the crumble after they are cooked is so bold and vibrant, it just screams freshness! You can serve with a scoop of ice cream or low fat frozen yogurt for extra special occasions!
BLUEBERRY CRUMBLE RECIPE
Serves 2 individual ramekins. Feel free to double or triple the recipe for groups!
- 1 cup of fresh blueberries, washed and check for stems
- 1 tbsp white sugar
- 2 tsp lemon juice
- 2 tbsp cinnamon
- 1/2 cup oats
- 1/4 cup flour, corn masa, coconut flour, almond flour, etc. Any flour works here. Its job is to keep the crumble from getting too soft and oatmealy! I use corn masa because that is what I have in the house and it turns out perfect every time!
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1/4 tsp salt
Preheat oven to 350 c. Wash blueberries and add white sugar, lemon juice and 1/2 of the cinnamon and mix. Let sit while making the crumble.
To make the crumble, add oats, flour, brown sugar, salt and the remaining cinnamon to a bowl. Melt butter and pour into dry ingredient. Mix together until you have a nice crumble. It shouldn’t be wet or too dry that there is dust on the bottom of the bowl.
Top blueberries with crumble and bake for 20-25 minutes until the top gets a nice brown colour and the blueberry sauce starts creeping up the side.
This is the hard part…..let sit for a couple minutes to cool. Believe me, and I know from experience, those blueberries are hot and will burn your mouth bad if you don’t wait!
Hope you enjoy! I had this for breakfast today and am already planning on making it for dessert next week!!