Mini Blueberry Pancake Muffins ( Gluten Free)

Do your kids love pancakes, but you don't have the time in the morning to make them ?
This is such a cute idea. Mini pancake muffins have all the taste of pancakes but without the fuss and mess!They can be made in advance and are a perfect grab and go breakfast for the entire family!

You can add fruit, chia seeds, nuts or whatever you like to increase the nutritional value of the muffins. Of course they are gluten free/grain free ( and dairy free)  and not only provide a healthy breakfast, they are also perfect for a healthy after school snack.

We all know the importance of eating a nourishing breakfast, but everyone is often in a hurry in the morning. How convenient to be able to just " grab " and "go" with a few of these delicious grain free/gluten free pancake muffins bursting with antioxidant rich berries!

I made these for a group of women for a morning meeting. They were intrigued with the idea and thought they tasted great. I keep them low in sugar so you can eat them with pure maple syrup if you dare or enjoy them plain.

This recipe makes about 24 mini muffins ( 2 trays) 

Another great way to make grain free pancakes is this banana pancake 2 ingredient recipe- it's one of my kids and grandkid's favorites! Why grain free? Grain contain phytic acid which interferes with the absorption of minerals. Since teeth and strong bones depend on minerals, it's good to find some grain free recipes for old favorites like pancakes!

These are so good and so easy to make : Grain Free Pancakes

Author:  Judee Algazi @ gluten free A- Z Blog
Prep Time:  5-10 minutes
Bake Time:  10-12 minutes
Adapted From :  Crunchy Creamy Sweet
Makes; 24 mini muffins


Ingredients:
1/4 cup coconut flour (see notes  below for where to purchase and why to use this kind of flour)
3/4 cup of almond flour
2 Tablespoons of coconut sugar ( or more if you are used to sweet things) ( I get this at Trader Joe's)
1 teaspoon baking powder ( non aluminum)
1/2 teaspoon baking soda
1 cup milk ( almond, coconut, or dairy- your choice)
1 large egg, beaten
2 Tablespoons olive oil ( or coconut oil)
1 teaspoon of vanilla extract
1 teaspoon cinnamon
1 cup of whole blueberries ( or chopped strawberries or both)
Optional: 1 teaspoon lemon zest ( from an organic lemon)


Directions:
Preheat oven to 350 degrees
Grease a mini muffin tin
In a large bowl, mix together the coconut flour, almond flour, baking powder, baking soda, and coconut sugar and set aside.
In another bowl mix the wet ingredients ( milk, egg, oil, vanilla)
Add the wet ingredients to the dry ingredients a d mix until combined ( but not overly mixed)
Add the blueberries and stir or add berries to each muffin before baking
Drop 1 tablespoon into each mini muffin tin.
Bake for 10-12 minutes.

My Notes:

• I keep these muffins in the refrigerator for about 3 or 4 days. I try to take them out an hour before serving to bring them to room temperature. 
• They freeze well and defrost quickly 
• They can be warmed up at a low temperature
• I like them cut in half and spread with organic grass fed butter

Grain Free Flours

Coconut Flour- low in carbohydrates, high in fiber, great taste

• This grain free flour is made from ground coconut. It is low on the glycemic index and much lower in carbohydrates that regular flour, making it a reasonable choice for those with hypoglycemia, diabetes, or for those that just want to reduce carbohydrates. 
• It can be purchased at any health food store or Trader Joe's. 
• You uses small quantities and cannot be used as a substitute for regular flour because of the higher fiber content , more liquid is required when using this flour. 

Almond Flour - lower in carbohydrates, easy to digest , very light and tasty

• You can make your own almond flour by simply grinding almonds in a grain mill or purchase at any health food store or Trader Joe's. I find the prices are best at Trader Joe's. 

Coconut Sugar- lower in carbohydrates than table sugar, but it is still sweet. Use it very carefully with limitation. 

Once you invest in these two low carbohydrate flours, you can make muffins, mini cakes , cookies, doughnuts, etc. 

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Homemade Balsamic Vinegar Reduction

Have you ever tasted balsamic vinegar reduction? It's fabulous and easy to make!
It's made from regular balsamic vinegar, but it is sweeter, richer. and thicker.

Balsamic vinegar in itself is made from fermenting grapes and provides the same powerful antioxidants, electrolyses and minerals that are grapes provide. In addition, fermented products are good for intestinal health. Because it is low calorie, low carb, and low fat , this recipe for great tasting vinegar reduction can be used to replace high fat or high sugar salad dressings and marinades.

You can buy a ready made bottle of balsamic reduction in most supermarkets, but it is somewhat pricy - like 8.99-10.99  for a very small bottle. However,  you can make your own reduction easily and quickly using just plain old balsamic vinegar.

I used a modestly priced balsamic vinegar from Trader Joe's 

What You Need To Do

Did you know that you can actually cook balsamic vinegar?
You will need just 1 cup of balsamic vinegar, a small saucepan, and just 10 minutes to cook it down.
That's all it takes to transform the vinegar into an extra special sauce that you can use on a variety on dishes.


The Difference Between Balsamic Vinegar and Balsamic Reduction

Something really special happens to regular balsamic vinegar when it cooks down. It becomes sweet/tangy and delicious. It's a wonderful dressing for vegetables, salads, or some fruits!

It is gluten free and vegan, making it a great choice when you have guests!

It's so easy to make and so easy to use, you'll want to make your own rather than buy it! You can store it in the refrigerator for 3 weeks! So when you see a recipe that calls for balsamic vinegar reduction, you will be all set.

How I use it

1. Drizzle over strawberries or watermelon- amazing!
2. Use for salads- yum!
3. Mix into French String Bean Salad ( I'll be posting the recipe next week)
4. Great for marinades

1 cup of balsamic vinegar in a saucepan

Author: Judee Algazi@Gluten Free A-Z Blog
Prep Time: 1 minute
Cook Time:  10 minutes

Ingredients: 
1 cup of ordinary balsamic vinegar

Directions: 
Pour the balsamic vinegar into a saucepan.
Bring it to a boil and then reduce to a medium simmer until the vinegar cooks down for about 10 minutes whisking to keep it from burning.
Remove from the heat to cool.
The vinegar will become thicker. If it gets too thick add a little more vinegar and cook again.


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Fire Roasted Eggplant Appetizer

Remember when I posted the tutorial for how to fire roast an eggplant on the stove?
I knew that you would need to know how to do it for this recipe.

Fire roasting an eggplant over an open flame makes the eggplant tender, smoky, and yummy! ( Here's how) !

Then you can  scoop out that eggplant flesh and make a wonderful bowl of Smoky Fire Roasted Eggplant appetizer.

Fire Roasted Eggplant

After fire roasting my eggplant for that blog post, I wanted to use it in a recipe. I was having company for dinner, so I made my smoky eggplant appetizer which is naturally gluten free and so low calories that it is zero smart points on Weight Watchers! ( if you are a WW and like zero smart point recipes, - leave me a comment)

The recipe is quick and easy and the flavors improve the longer they mingle.
It can be served at room temperature, making it easy on the host/hostess!

Vegetables are so important to include in your meals, and they are naturally gluten free. Your mama wasn't kidding when she said, " Eat your vegetables." Our bodies need a good amount daily to provide enough antioxidants, vitamins and minerals to help keep us healthy in a world where we are constantly exposed to harmful toxins in our water, air, and food. Fruits and vegetables are our natural protectors! When they say eat 6-8  fruits or vegetables a day.. This is one way to do it!

Eggplant dips and spreads have always been popular in Mediterranean diets where eggplant is plentiful. Adding lemon juice, tomatoes, and spices enhances the flavor and nutrition of this low calorie, low carb vegetable. Many nutritionists say that the Mediterranean way of eating is one of the healthiest diets for good heart health. ( see Dr. Axe's article for detailed information)

Try it for your next party, you'll like it!!

Ingredients:
2 cups of fire roasted eggplant ( Here's how)
1 cup of diced ripe tomatoes sprinkled with 1 teaspoon of cumin
1/4 cup of diced onion ( you could use red onion or scallions)
1/4 chopped cilantro
1 teaspoon of cumin
Juice of one lime

Directions: 
In a large bowl mix the cooked eggplant, tomatoes with cumin, onion, cilantro, and lime.
Mix well with a spoon. Serve on gluten free crackers or corn chips.


Would you ever make this for a party?
 Leave a comment in the comment box on the bottom of the post.


MY notes:
This is a wonderful side for Passover.

I'm a Young Living Essential Oil's Distributor. If you would like to learn more about using Essential Oils, please feel free to contact me at Judee Algazi- Email:  vegyid2@yahoo.com Distributor #3329912

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Gluten Free Cauliflower Rice Fiesta

Hola! Hola!  I'm making my gluten free riced cauliflower fiesta as a side dish for tomorrow tonight's dinner! The Mexican flavors are amazing and it is so easy to make! It makes a wonderful Cinco de Mayo dish.

If you haven't tasted riced cauliflower, you are really missing out.

You can easily make it yourself in the food processor using fresh cauliflower, or buy it already made. 

Riced Cauliflower is made in the food processor by simply filling the container with cauliflower flowerettes, buzzing the on off twice and thus creating cauliflower rice! Once you have your "rice" you can use it to make a variety of tasty low carb dishes. How to make your own cauliflower rice

Riced Cauliflower is also available frozen 
Trader Joe's selsl organic riced cauliflower in the frozen vegetable department! How easy is that? I prefer to simply buy the cauliflower rice already made and then make my recipes!
It is also available frozen in Whole Foods and most supermarkets.

This recipe makes a beautiful presentation and tastes like a soothing- kind of like comfort food without the calories! Naturally gluten free and vegan, this ten minute recipe is a perfect side.

Make this recipe in 10 minutes

This festive Mexican dish takes about ten minutes to make and provides lots of antioxidants and vitamins like only a cruciferous vegetable can.  On Weight Watchers this fabulous side has ZERO smart points.

So dig in! It's Fast, Easy, Healthy, low calorie and low carb! This naturally gluten free and vegan recipe a winner!

Ingredients: 

1 bag of frozen riced cauliflower ( or 4 cups of homemade)
1 cup of diced tomato
1/2 cup of sliced black olives
Juice of 1 lime ( freshly squeezed)
Cracked pepper to taste
Optional: Red pepper flakes if you like things with a kick! ( I don't)

Directions:

In a small bowl mix the tomato, black olives, lime juice, cracked pepper and set aside.
 Pour entire package of frozen cauliflower rice into the pan. Cook on simmer until the cauliflower thaws out and cooks a little.- about 8-10 minutes ( watch the pan so it doesn't burn). Mix the vegetable mixture with the cauliflower in another bowl. Serve immediately.
*** if you are using homemade cauliflower, add a 1/4 cup of vegetable broth to cook down the cauliflower in the skillet.

. Pour entire package of frozen cauliflower rice into the pan. Cook on simmer until the cauliflower is thaws out and cooks a little.- about 6-8 minutes ( watch the pan so it doesn't burn) 

Mix the chopped tomatoes, olives, lime juice and seasoning

Toss with the cooked cauliflower . Enjoy while cauliflower is still hot

My Previous Cinco De Mayo Recipes:

2012 Cinco De Mayo Recipe: Marinated Artichoke and Tomato Salad ( vegan)

2013 Cinco De Mayo Recipe: Mexican Corn and Bean Bake ( Vegetarian)

2014 Cinco De Mayo Recipe: Mango Salsa ( vegan)

2105 Cinco De Mayo Recipe: Avocado Caprese Appetizer ( Vegan)

    *** This recipe is linked to these fabulous blog carnivals

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