Gluten Free Muffins

Raspberry Lemon Yogurt Muffins (gluten-free)

Lazy Sundays are just the best. My idea of a lazy Sunday would include some (or all) of the following: sleeping in, a trip to the farmer’s market, brunch with friends, watching football (GO HAWKS!) or movies, baking or cooking, a nap, a walk around Greenlake, reading a new novel……I could probably go on and on.

Seattle got a little taste of the fall this weekend with crazy windstorms, rain, and power outages galore. With the weather still crisp this morning, it meant one thing….today was going to be a lazy Sunday:

  1. I would take a trip to the farmer’s market all the while sporting tall brown leather boots and a scarf
  2. Bake something delicious for the week
  3. Snuggle up with a good book and a mug of tea in the afternoon

Knowing that berry season is just about over and Fall is just around the corner, I was inspired to pick up some local raspberries during my trip to the Ballard farmer’s market. However, I knew that I wasn’t looking to add these to yogurt or throw them into a smoothie. No, these raspberries had to be made into something warm and “Fall-like”. Summer berries + Fall inspired food = A delicious berry muffin.

Over the last year, I have been exploring fun ingredient substitutions for my recipes. In this recipe, the subtle nutty flavor and higher protein contents of the almond meal offers a pleasant alternative to classic all-purpose flour. I chose to use yogurt instead of oil/butter, simply because I knew the eggs and almond meal would offer enough fat; while the yogurt would give the desired moisture one looks for in a muffin.

Hope you enjoy!

raspberries and eggs

Raspberry Lemon Yogurt Muffins

  • Servings: 12
  • Time: 30-35mins
  • Difficulty: easy
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Ingredients:

  • 2 cups almond meal/flour
  • 3 large eggs
  • 6 oz container of plain Greek yogurt (1% or 2%)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 Tbsp raw honey
  • 1/3 cup fresh lemon juice + zest of 1 lemon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup fresh raspberries

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Place paper muffin liners in a 12 cup muffin pan.
  2. In a medium to large bowl mix the almond meal, baking soda, baking powder, and salt.
  3. In separate large bowl, whisk the 3 eggs. Add the Greek yogurt, lemon juice, honey, and vanilla. Mix until smooth.
  4. Gently mix the dry ingredients into the wet ingredients.
  5. Fold the raspberries into the batter, trying not to break the berries.
  6. Using a 1/3 cup measuring cup, scoop the batter into the muffin pan cups. The batter should be even with the top of the muffin liner.
  7. Bake for 20-25 minutes. Insert a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done baking.
  8. Carefully remove the muffins from the pan and let cool on a wire rack. 

Santé!

xoxo,

Megan

Raspberry Lemon Yogurt muffins gluten free


Watermelon salad

Watermelon Salad with Goat Cheese and Basil

How is it already August?! Summer is flying by and I don’t want it to end! Being that watermelon is an iconic summer fruit, for me this salad wraps up some of the summer flavors in a nutshell (or should I say, a watermelon rind). Quick and easy to make, this recipe is perfect for a picnic, BBQ, or as a refreshing snack while you’re sitting on the porch drinking a tall glass of delicious _______.

Soak up the last few weeks of heat and enjoy these essential summer flavors!

Watermelon Salad with Goat Cheese and Basil

  • Servings: 2-4
  • Time: 15 mins
  • Difficulty: easy
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  • 1 personalized watermelon
  • 4-5 oz of crumbled goat cheese
  • 4-6 sprigs of basil, leaves removed and cut in a chiffonade style
  1. Cut watermelon in half. Using a melon-baller, scoop ball shapes out of the watermelon and set them aside in another bowl. Once most of the watermelon balls are removed, scrape out the extra melon flesh and place in tupperware for another use (Watermelon Margaritas anyone?).
  2. Add the crumbled goat cheese to the bowl with the watermelon balls and gently toss. Make sure not to let the goat cheese melt or smear.
  3. Add the mixture back to the hollowed out watermelon “bowl”, garnish with basil, and serve immediately   

Santé!

xoxo, Megan


Spicy Roasted Chickpeas

Spicy Roasted Chickpeas

Tonight I am planning to meet with some wonderful friends and watch the first episode of the long-awaited season 5 of Game of Thrones. This time last year, quite soon after I began dating my boyfriend, I was graciously welcomed in to this viewing group. I remember being so excited to meet these friends for the first time that I decided to make this Daenerys TARTgaryen for the event. (I am still so very proud of this creation).

In the weeks following, we would continue to meet up, catch up on life, bond over delicious GOT inspired food, and be mesmerized by George R. R. Martin’s storyline. This year we continue the tradition. New recipe ideas are already brewing! Get ready for some tasty treats in the weeks to come!

Tonight’s creation…..

WINTER IS CUMIN (Roasted Chickpeas) 

These chickpeas are a great snack (or appetizer) with high amounts of fiber and protein.

Crunchy, spicy, and satisfying!

Roasted Chickpea Ingredients

While there are a number of different recipes for roasted chickpeas, I wanted to use something with cumin (obviously).

Roasted Chickpeas

I opened a can of chickpeas, drained the liquid and rinsed the chickpeas in a colander under cold water for about 1 minute. I then tossed the chickpeas into a bowl with olive oil and spices, and then mixed well.

Roasted Chickpeas

Spread the chickpeas on a foiled lined baking sheet and place in a 300 degree F pre-heated oven for 60 minutes. Make sure to stir the chickpeas around after about halfway through baking.

Roasted Chickpeas

Once the timer has gone off remove the pan from the oven and let cool for about 5-10 minutes.

Roasted Chickpeas

Roasted Chickpeas

Roasted Chickpeas

Let me know what you think! Happy Game of Thrones day!

 

As always, Happy Cooking!

 

xoxo, Megan 

 

Spicy Roasted Chickpeas

  • Servings: 4-8
  • Time: 60 mins
  • Difficulty: easy
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Ingredients:

  • 2 15oz cans of organic garbanzo beans (rinsed and drained)
  • 1 1/2  Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp cayenne powder
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp salt
  • 1 Tbsp olive oil

Directions:

  1. Preheat oven to 300 degrees F.
  2. Line a baking sheet with foil
  3. Mix all ingredients together and spread on foil
  4. Bake for 30 minutes, stir gently, and then bake for another 20-30 minutes until hard and crunchy.