How to make the best Gluten-Free High-Protein Bagel ✨

CaliUpdated on February 24, 2025February 24, 20253 min read

Hey, food lovers! Today, I’m sharing a game-changer recipe: Gluten-Free High-Protein Bagels made with Greek yogurt, eggs, and oats! These bagels are SO good, you won’t even miss the regular ones. Plus, they’re super easy to make, healthy, delicious, and packed with protein to keep you full and energized!

With only six basic ingredients, this recipe is perfect for a busy morning or a satisfying snack. Plus, it’s naturally gluten-free and uses lactose-free milk, making it a wholesome option for anyone with food sensitivities.

Why You’ll Love These Bagels ❤️

✅ Gluten-Free: Perfect for anyone avoiding wheat!
✅ High in Protein: Thanks to Greek yogurt, eggs, and oats, these bagels will keep you satisfied.
✅ Soft & Chewy: Just like a bagel should be!
✅ Super Versatile: Eat them for breakfast, lunch, or a snack!

This oatmeal isn’t just quick to prepare – it’s packed with protein and fiber, keeping you energized and satisfied for hours. Using Greek yogurt adds a creamy, tangy flavor while adding a protein boost, and the lactose-free milk makes it gentler on digestion. Whether you’re new to gluten-free eating or an oatmeal lover in search of a healthier twist, this recipe is for you!

Ingredients

1 cup Greek yogurt (hello, extra protein!)
2 eggs (for structure and even more protein!)
2 cups or 200g of gluten-free old-fashioned rolled oats (ground into oat flour)
¼ cup lactose free milk (for moisture)
½ teaspoon salt (for flavor)
1 teaspoon baking powder
1 tablespoon everything seasoning (adds the perfect crunch!)

Ways to Eat These Bagels

Classic: Toasted with cream cheese
Savory: Topped with avocado & eggs
Sweet: Drizzled with peanut butter & honey
Sandwich Style: Stuffed with turkey & cheese

How to store your gluten-free high-protein bagels to keep them fresh and delicious

Short-Term Storage (Up to 3 Days)

Let the bagels cool completely after baking.
Store them in an airtight container or a zip-top bag at room temperature for up to 3 days.
For extra freshness, place a paper towel in the container to absorb moisture.

Refrigeration (Up to 1 Week)

If you want them to last longer, store them in the fridge in an airtight container for up to 7 days.
Toast or warm them before eating to restore their softness!

Freezing (Up to 3 Months)

Slice the bagels in half before freezing (this makes it easier to toast later!).
Wrap each bagel tightly in plastic wrap or place them in a freezer-safe bag.
When ready to eat, toast straight from frozen or let them thaw at room temperature for 30 minutes.

Reheating Tips

Toaster: The best way! Toast on medium until warm and crispy.
Oven: Reheat at 350°F (175°C) for 5-10 minutes.
Microwave: Not recommended, as it may make them chewy instead of crisp.

This way, you can always have a healthy, protein-packed bagel ready to go! ✨

These bagels are a must-try! Whether you’re gluten-free or just looking for a healthier option, you’ll love them. Let me know in the comments—what’s your favorite bagel topping?

Happy baking!

AH-mazing Oatmeal GF Everything Bagel

Author: Cali Courses:Breakfast Food Gluten-Free

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Nutrition Facts

Servings 100

Amount Per Serving
Calories 4kcal

Nutrition Facts

Serving Size1plate

Servings2

Amount Per Serving

Calories100

% Daily Value *

Gluten-FreeMediterraneanVegetarian

How to make a delicious GF Cauliflower Pizza

CaliUpdated on October 30, 2024October 23, 20245 min read

Nutrition Facts

Servings 4

Amount Per Serving
Calories 149kcal

Craving Pizza but Want to Keep It Healthy? Try This Low-Carb Cauliflower Pizza Crust!

If you’re looking for a way to enjoy pizza without the guilt, you’re in the right place. This low-carb cauliflower pizza crust is the perfect healthy alternative, and the best part?

It only takes 6 simple ingredients and a few easy steps to make! Cauliflower has taken the food world by storm, becoming the go-to ingredient for everything from cauliflower rice to cauliflower tortillas—and of course, the beloved cauliflower pizza crust. It’s time to turn your favorite veggie into the ultimate pizza base!

Cauliflower Pizza Crust: The Game-Changer

Cauliflower pizza crust has become a favorite for those who want to enjoy pizza without all the carbs. While it doesn’t have the exact texture or taste of a traditional crust, eventually it delivers in flavor and crunch. The edges crisp up perfectly, giving you that satisfying bite, and the slight roasted cauliflower flavor pairs beautifully with classic pizza toppings. It’s truly the most fun way to eat cauliflower! For more Cauliflower delicious recipes try my Cauliflower Au Gratin.

Ingredients You’ll Need for the Cauliflower Pizza Crust

You only need a few basic ingredients to whip up this delicious, gluten-free pizza crust:

1 medium cauliflower head, or 2 cups riced (you can also use store-bought cauliflower rice)
1 garlic clove, minced
1 cup shredded mozzarella cheese (part-skim)
¼ cup Parmesan cheese (grated)
1 large egg
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)

For toppings:

Pizza sauce
Shredded mozzarella
Fresh basil
Crushed red pepper flakes
Any other toppings you love

How to Make Cauliflower Pizza Crust: Step-by-Step

Rice the Cauliflower: Start by chopping your cauliflower into florets and pulsing them in a food processor until you achieve a rice-like consistency. Don’t have a food processor? No worries—you can use a blender or even grate the cauliflower manually. Alternatively, you can grab pre-riced cauliflower from the store, just make sure it’s fresh (not frozen) to avoid excess moisture.
Sauté the Cauliflower Rice: Transfer the riced cauliflower to a nonstick skillet over medium heat. Sauté for about 6-8 minutes until the cauliflower becomes translucent. This step is crucial to drying out the cauliflower, which will help give the crust that crispy, sturdy texture.
Mix the Crust Ingredients: In a large mixing bowl, combine the cooked cauliflower rice, minced garlic, mozzarella, egg, basil, and oregano. Don’t worry if the cheese starts to melt slightly during this process—that’s totally fine!
Shape the Crust: Line a baking sheet or pizza stone with parchment paper, lightly grease it with olive oil, and press the cauliflower mixture into a round pizza shape about ¼ inch thick.
Bake the Crust: Bake your cauliflower crust at 400°F (200°C) for 25-30 minutes, or until it’s golden and crisp around the edges.
Add Toppings: After the crust is done, remove it from the oven and set the oven to broil. Add your favorite toppings, like pizza sauce, more mozzarella, fresh basil, or any other toppings you love (just don’t overload it—this crust is a little more delicate than traditional dough).
Broil the Pizza: Broil the pizza for about 5 minutes, until the cheese is melted and bubbly. Let it cool for a few minutes before slicing and serving.

Notes & Substitutions for the Best Cauliflower Pizza Crust

Cauliflower Rice Tips: When making cauliflower rice, be sure to remove as much moisture as possible. A soggy cauliflower base will lead to a soft crust, so it’s essential to dry it out during the sautéing process.
Dairy-Free Option: You can easily swap out the mozzarella with a dairy-free cheese, or if you prefer, try skipping the cheese altogether! Some have had success making this without cheese, but the texture will be slightly different.
Vegan Alternative: Want to make this crust vegan? You can substitute the egg with a vegan egg replacer or a flax egg. While I haven’t tested it, it should work just fine!
Toppings: The sky’s the limit when it comes to toppings. Just keep it simple to avoid weighing down the crust, which can make it less firm.

Can Pizza Be Healthy?

Absolutely! When you swap out traditional pizza crust for this low-carb, cauliflower-based alternative, you’re making a smart, nutritious choice. A single slice of cauliflower pizza crust has only 75 calories, 5 grams of carbs, and 5 grams of protein—all without sacrificing flavor! So yes, you can enjoy a couple of slices multiple times a week without any guilt.

Final Thoughts

Whether you are gluten-free, low-carb, or just looking for a healthier pizza option, this cauliflower pizza crust is a must-try. It’s a fun and tasty way to sneak more vegetables into your diet, all while satisfying your pizza cravings. So go ahead—grab that cauliflower and get cooking! Your taste buds (and your waistline) will thank you.

Delicious and Easy Gluten-Free Cauliflower Pizza

Author: Cali Cooking Method:Baking Grilling Sautéing Cuisine:Mediterranean American Courses:Gluten-Free Mediterranean Vegetarian

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: minutesTotal time: 50 minutesServings:4 servingsCalories:149 kcal Best Season:Available

Description

Are you looking for a healthy, gluten-free pizza alternative that doesn’t sacrifice flavor? Look no further! This gluten-free cauliflower pizza is packed with flavor, loaded with cheesy goodness, and has a perfectly crisp crust.

Ingredients

1 medium cauliflower head, riced about 2 cups (you can also use store-bought cauliflower rice)
1 garlic clove, minced
1 cup shredded mozzarella cheese (part-skim)
1 large egg
1/4 cup parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano

Instructions

Rice the Cauliflower: Start by chopping your cauliflower into florets and pulsing them in a food processor until you achieve a rice-like consistency. Don’t have a food processor? No worries—you can use a blender or even grate the cauliflower manually. Alternatively, you can grab pre-riced cauliflower from the store, just make sure it’s fresh (not frozen) to avoid excess moisture.
Sauté the Cauliflower Rice: Transfer the riced cauliflower to a nonstick skillet over medium heat. Sauté for about 6-8 minutes until the cauliflower becomes translucent. This step is crucial to drying out the cauliflower, which will help give the crust that crispy, sturdy texture.
Mix the Crust Ingredients: In a large mixing bowl, combine the cooked cauliflower rice, minced garlic, mozzarella, egg, basil, and oregano. Don’t worry if the cheese starts to melt slightly during this process—that’s totally fine!
Shape the Crust: Line a baking sheet or pizza stone with parchment paper, lightly grease it with olive oil, and press the cauliflower mixture into a round pizza shape about ¼ inch thick.
Bake the Crust: Bake your cauliflower crust at 400°F (200°C) for 25-30 minutes, or until it’s golden and crisp around the edges.
Add Toppings: After the crust is done, remove it from the oven and set the oven to broil. Add your favorite toppings, like pizza sauce, more mozzarella, fresh basil, or any other toppings you love (just don’t overload it—this crust is a little more delicate than traditional dough).
Broil the Pizza: Broil the pizza for about 5 minutes, until the cheese is melted and bubbly. Let it cool for a few minutes before slicing and serving.

Keywords:Easy cauliflower pizza, Healthy low-carb pizza, Cauliflower pizza crust recipe, Gluten-free cauliflower pizza, Keto cauliflower pizza

Nutrition Facts

Serving Size1plate

Servings4

Amount Per Serving

Calories149

% Daily Value *

Total Carbohydrate9g

Dietary Fiber5g

20%

Sugar2g

Total Fat6g

10%

Saturated Fat3g

15%

Trans Fat1g

Cholesterol62mg

21%

Sodium267mg

12%

Gluten-FreeLunchSupperVeganVegetarian

How to make the best vegan GF Lentil Bread Roll

CaliUpdated on September 11, 2024September 11, 20246 min read

The Ultimate Healthy Lentil Bread

Are you on a quest for the perfect gluten-free bread? Look no further! Our gluten-free lentil bread rolls are not only easy to make but also packed with nutrients and flavor. Whether you’re a gluten-free enthusiast, a passionate home cook, or simply someone looking to eat healthier, this recipe is sure to become a favorite.

Why Choose Gluten-Free Lentil Bread?

Gluten-free bread has gained popularity among health-conscious individuals, and for good reason. Traditional bread can be heavy and laden with gluten, which some people find hard to digest. Our lentil bread rolls are:

Nutritious: Lentils are high in protein, fiber, and essential vitamins and minerals.
Gluten-Free: Perfect for those with gluten intolerance or celiac disease.
Easy to Make: With simple ingredients and straightforward steps, you can enjoy homemade bread in no time.

Ingredients You’ll Need

Understanding the role of each ingredient allows you to appreciate how they work together to create delicious and nutritious lentil bread rolls:

Psyllium Husk: This ingredient is crucial for gluten-free baking as it acts as a binding agent. It helps to mimic the elasticity and chewiness that gluten would typically provide, giving the bread structure and preventing it from becoming crumbly.
Cumin seeds: While optional, cumin seeds play a significant role in flavor enhancement. They add an earthy, warm taste that complements the earthiness of the lentils, creating a more complex and satisfying flavor experience in each bite.
Baking Powder and Baking Soda: Both of these leavening agents are important for creating the right texture in your bread. Baking soda needs an acid to activate, while baking powder contains its own acid. Together, they help the bread rise, resulting in a lighter and airier final product.
Dry Yeast: Yeast is vital for fermentation, which not only imparts flavor but also contributes to the bread’s overall rise. While this recipe uses a combination of baking powder and baking soda for quicker results, the yeast adds depth to the flavor profile.
Olive Oil: This ingredient not only enriches the dough but also enhances moisture and softness in the finished bread. Olive oil adds healthy fats, improving the overall nutritional value and contributing to a delightful texture.

Step-by-Step Recipe for Gluten-Free Lentil Bread Rolls

Follow these easy steps to create the ultimate gluten-free lentil bread:

1. Prep the Lentils

Soak the lentils overnight or for at least 8 hours. Use two cups of water, making sure the water level is about 1/3 above the lentils.
Wash the lentils thoroughly until the water runs clear.

2. Blend the Ingredients

Using an emulsifier blender or food processor, pulse the lentils until about 80% are processed.
Add the olive oil and continue to blend.
Incorporate all the other ingredients and blend until smooth.

3. Prepare for Baking

Set aside the mixture for 5 minutes.
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.

4. Form the Dough

Add some olive oil to a spoon and your hands to prevent the dough from sticking.
Form the dough into balls of your desired size and place them on the baking sheet.
Sprinkle your preferred toppings (pumpkin seeds, sunflower seeds, or cumin seeds) on top of each roll.

5. Bake

Bake in the preheated oven for 45-50 minutes, keeping an eye on them as baking times can vary depending on your oven.

Enjoy Your Homemade Lentil Bread Rolls!

Once baked, allow the bread rolls to cool slightly before serving. These gluten-free lentil bread rolls are perfect on their own or as a base for sandwiches. Also, try my gluten-free Oatmeal bread.

Health Benefits of Lentils

Lentils are a powerhouse of nutrition. They are:

High in Protein: Great for vegetarians and vegans.
Rich in Fiber: Promotes digestive health.
Packed with Vitamins and Minerals: Including iron, folate, and magnesium.

Pro Tips for Baking Lentil Bread

Choose the Right Lentils: While green lentils work well, experimenting with red or brown lentils can offer different textures and flavors. Just ensure they are cooked and blended properly.
Adjust Consistency: If your dough seems too thick, add a little warmer water to reach your desired consistency. Conversely, if it’s too thin, incorporate a bit more psyllium husk to help bind the mix.
Store Properly: After baking, store leftover bread rolls in an airtight container at room temperature for up to three days. For longer storage, freeze them and reheat as needed.
Ensure Proper Blending: Blending the lentils well ensures a smoother dough.
Monitor Baking Time: Since oven temperatures can vary, start checking your rolls at the 40-minute mark.
Experiment with Flavors: Feel free to add herbs or spices to the dough for added flavor.

Frequently Asked Questions about Lentil Bread

Can I use canned lentils instead of dry?

Yes, you can use canned lentils for convenience. Just be sure to rinse and drain them thoroughly before blending to avoid excess moisture.

How can I enhance the flavor of the bread?

You can add herbs, garlic powder, or even cheese to the dough before baking. Experiment with different spices to create unique flavor profiles!

Is lentil bread suitable for a ketogenic diet?

While lentils are nutritious, they are also higher in carbohydrates than some other gluten-free alternatives. If you’re following a strict ketogenic diet, check your portion sizes.

What can I use as a substitute for psyllium husk?

Chia seeds, flaxseed meal, or a combination of both can work as substitutes. However, note that they may alter the texture slightly.

Can I make this recipe vegan?

Absolutely! This lentil bread recipe is naturally vegan, as it does not include any animal products. Enjoy the health benefits without worry!

Conclusion

Gluten-free baking doesn’t have to be complicated or boring. With our ultimate healthy lentil bread rolls, you get a delicious, nutritious, and easy-to-make alternative to traditional bread. Ready to give it a try? Start baking and join our community of gluten-free enthusiasts today!

Looking for healthier, gluten-free recipes? Subscribe to our newsletter for regular updates and exclusive recipes.

Feel free to add any personal touches, comments, or questions in the comments section below. Happy baking!

How to make the best vegan GF Lentil Bread Roll

Author: Cali Cooking Method:Baking Cuisine:Mediterranean Courses:Breakfast Lunch Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: 10 minutesTotal time:1 hour Servings:4 servingsCalories:350 kcal Best Season:Available

Description

Delight in the wholesome goodness of homemade gluten-free lentil bread rolls! Packed with protein, fiber, and essential nutrients, these versatile rolls are perfect for sandwiches or enjoyed on their own. Making every bite a healthy treat!

Instructions

Soak the lentils overnight or for at least 8 hours. Use two cups of water, making sure the water level is about 1/3 above the lentils.
Wash the lentils thoroughly until the water runs clear.
Using an emulsifier blender or food processor, pulse the lentils until about 80% are processed.
Add the olive oil and continue to blend.
Incorporate all the other ingredients and blend until smooth.
Set aside the mixture for 5 minutes.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Add some olive oil to a spoon and your hands to prevent the dough from sticking.
Form the dough into balls of your desired size and place them on the baking sheet.
Sprinkle your preferred toppings (pumpkin seeds, sunflower seeds, or cumin seeds) on top of each roll.
Bake in the preheated oven for 45-50 minutes, keeping an eye on them as baking times can vary depending on your oven.

Keywords:Healthy breads, Lentil breads, Vegan buns, Vegetarian buns, gluten free buns, gluten free dinner roll, Vegan dinner roll, Legumes bread

Nutrition Facts

Serving Size1plate

Servings4

Amount Per Serving

Calories350

% Daily Value *

Total Fat16.5g

26%

Saturated Fat2g

10%

Cholesterol0g

Sodium400mg

17%

Total Carbohydrate43g

15%

Dietary Fiber53g

212%

Sugar1.9g

Protein21g

42%

Potassium3750mg

108%

BreakfastGluten-Free

How to make a delicious Gluten Free Banana Bread

CaliUpdated on September 11, 2024September 2, 2024Leave a Comment7 min read

Craving a treat? This gluten-free banana bread is unbelievably delicious! Moist, flavorful, and so easy to make, it’s the perfect way to use up those ripe bananas. Try it today!

Why Banana bread?

Boasting a moist texture and irresistible flavor. Perfect for those seeking an easy gluten-free recipe, this delicious treat is sure to become a favorite. Dive into homemade goodness today!

This gluten-free banana bread is delicious and nutritious. Bananas are rich in potassium, vitamins, and fiber, which support heart health and digestion. Using coconut oil provides healthy fats that help boost energy and metabolism. Maple syrup or honey offers a natural sweetness with additional antioxidants and minerals.

One delightful treat that fits seamlessly into this lifestyle is gluten-free banana bread. Offering a blend of natural sweetness and moist texture, this healthy banana bread recipe is an essential addition to your easy gluten-free baking repertoire. Indulge in the homemade comfort and wholesome ingredients today!

What you need to make this recipe

Gluten Free Flour- I used Bob Red’s Mill 1 to 1 baking flour, by far it is the best flour I baked with.
Sugar- Brown sugar works well in this recipe for a more caramel-like flavor, but you could also use granulated sugar.
Cinnamon- I love the warmth that cinnamon adds to this amazing gluten free banana bread recipe. You could leave it out, or if you prefer to use a different spices cinnamon and banana are YUM!!!!
Nutmeg- I have to add nutmeg to most of my baking goods, it adds depth and richness to this gluten free banana bread recipe.
Unsalted Butter- Set the butter out at room temperature about 20 minutes before you start baking so that it softens for an easy and quick melt. If you only have salted butter on hand, reduce the amount of added salt.
Bananas- You need mashed over-ripe bananas for best results. If your bananas are mostly yellow, they are not ripe enough! They should be very spotted or mostly brown and mushy.

No ripe bananas? No worries! There is an easy shortcut method to “ripen” bananas in about 10 minutes whenever my family craves this banana bread all you need is a sheet pan and a hot oven. Bake the bananas in their peels, and you’ll end up with deep brown bananas with a pudding-like texture. If you’re looking for more ways to bake with bananas, try my gluten free banana oatmeal muffins, gluten free banana pie.

How to make banana bread

Step 1- Pre-heat your oven to 350° F. In a medium bowl whisk together GF flour, baking soda, baking powder, salt, cinnamon and nutmeg (if using).

Step 2- To another bowl add the eggs and yogurt.

Step 3- Whisk the eggs and yogurt together until light and fluffy. This process should take approximately 1 to 2 minutes.

Step 4- Add vanilla extract and brown sugar.

Step 5- Add your mashed bananas and melted butter, whisk all together.

Step 6- Add the dry mixture to the wet ingredients, whisking continuously until all the flour is fully incorporated and no pockets of flour remain.

Step 7- Lightly butter a 9×5 loaf pan with butter or your preferred oil.

Step 8- Pour the mixture into your loaf pan and spread it evenly.

Step 9- Sprinkle some walnuts and brown sugar on top. Then, bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the bread to cool in the loaf pan for 20 minutes before carefully transferring it to a wire to cool completely.

Pro Tips for making this recipe

Measure the flour. One of the main causes of dry crumbly bread is an overuse of flour. The best way to use the correct amount of flour is to measure it with a kitchen scale. I highly recommend buying one, it made a huge difference in my baking journey with gluten free. However, if you don’t own a kitchen scale, simply fluff the flour before spooning it into a measuring cup, then level it off with a knife.

Use room-temperature eggs. They bind everything together better if they are not straight out of the refrigerator and it helps baking the bread evenly.
Add sour cream or Greek yogurt. In this recipe I used Greek yogurt, because it adds a little tang to balance out the sweetness of the bread, while also adding more moisture.
Melted butter works best. I used melted butter which will give you a denser, moist and fluffy loaf.
A note on mashing the bananas. I absolutely love biting into a fresh slice or a chunk of banana! But, if you are like me and prefer a few chunks in your bread, simply use a fork or potato masher when preparing the batter. This method not only gives the bread a delightful texture, but also ensures the banana flavor is evenly distributed throughout.
Fold the dry ingredients into the wet ingredients. For a tender and fluffy bread, fold the flour mixture by hand with a fork gently until no pockets of flour are remaining.
Add nuts or chocolate chips. Chopped or whole halves walnuts or pecans will give you a delightful banana nut bread. For a richer, sweeter loaf add some gluten free chocolate chips, or simply sprinkle some turbinado brown sugar in the raw.

FREQUENTLY ASKED QUESTIONS

Can you use frozen bananas?

Yes, you can, with one important consideration, after thawing the bananas, drain off any excess liquid, as this can affect the consistency of the batter.

What are the best bananas to use?

When it comes to banana quick bread, the riper the better! The bananas need to be mostly brown, with a mushy, almost pudding-like texture.

How can you ripen bananas faster?

Waiting for bananas to become ripe enough for baking can be so frustrating! I have definitely had bananas thrown out because they were too ripe to eat, until I learned this easy trick. Lay the bananas on a baking sheet and bake them for 10 minutes at 350°F. They will come out of the oven totally brown and very soft-exactly what you need for this homemade banana bread.

The amount of ripeness means their flavor is intensified, and the sugars are nice and sticky, giving the bread a delicious flavor while underripe bananas will make the bread bland.

How do you store it?

Leftover banana bread will keep well at room temperature in an airtight container for about 3 days. I refrigerate mine tightly wrapped on a plate for up to 6 days.

Can you freeze it?

Yes, banana bread is great for freezing! Once your slice the loaf, wrap each individual slice in a plastic wrap and place them in a freezer bag. It will freeze well for up to 4 months. Thaw in the fridge overnight.

Try It Out!

Ready to bake? This easy gluten-free banana bread recipe is a perfect way to enjoy a healthy treat that’s both satisfying and nutritious! Give it a try and let us know how it turns out! Share your creations and experiences in the comments below or tag us on social media. Happy baking!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 300kcal

How to make a delicious Gluten Free Banana Bread

Author: Cali Courses:Breakfast Gluten-Free

Difficulty:BeginnerPrep time: 10 minutesCook time: 50 minutesRest time: 20 minutesTotal time:1 hour 20 minutesServings:4 servingsCalories:275 kcal Best Season:Available

Description

Learn how to make my favorite gluten free banana bread recipe! It’s rich, moist, and features a perfectly soft crumb with a subtle touch of cinnamon. This is the ultimate way to make the most of those overripe bananas sitting on your counter.

Instructions

Pre-heat your oven to 350° F. In a medium bowl whisk together GF flour, baking soda, baking powder, salt, cinnamon and nutmeg (if using)
To another medium bowl add eggs and yogurt.
Whisk the eggs and yogurt until light and fluffy, this will take about 1 to 2 minutes.
Add vanilla extract and brown sugar.
Add your mashed bananas and melted butter, whisk all together.
Add your dry mixture to the wet ingredients slowly while whisking until all the flour is incorporated and no flour pocket left.
Lightly butter a 9×5 loaf pan with butter or your preferred oil.
Pour the mixture into your loaf pan and spread it evenly.
Sprinkle some walnuts and brown sugar, then bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the loaf pan for 20 minutes before transferring it to a wire to cool completely.

Notes

The best way to use the correct amount of flour is to measure it with a kitchen scale. If you don’t have one, fluff the flour before spooning it into a measuring cup, then level it off with a knife.
Softened butter when creamed, it yields a springy, light bread with a soft crumb.

Keywords:Banana bread, gluten free bread, gluten free nut bread, delicious gluten free bread, yummy banana bread, gluten free banana recipes, easy and delicious banana breakfast ideas

Nutrition Facts

Serving Size1plate

Servings10

Amount Per Serving

Calories275

% Daily Value *

Total Fat12g

19%

Saturated Fat6g

30%

Trans Fat0.4g

Total Carbohydrate40g

14%

Dietary Fiber2g

Sugar18g

Cholesterol60mg

20%

Potassium168mg

Sodium350mg

15%

Gluten-FreeLunchMediterraneanSupperVeganVegetarian

How to make an irresistibly delicious Split Pea

CaliUpdated on August 2, 2024August 2, 2024Leave a Comment8 min read

A Hearty Hug in a Bowl- Welcome back Palette Pioneers!

Name: AH-mazing Oatmeal GF Everything Bagel
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 50 min

Imagine coming home from a long day, your stomach growling, and the aroma of a warm, hearty soup greeting you at the door. This isn’t just any soup; it’s a flavorful, nutritious, and comforting split pea soup inspired by my mom’s winter cooking. Perfect for foodies, health enthusiasts, and home cooks alike, this easy split pea soup recipe will not only warm your soul but also fit seamlessly into your gluten-free lifestyle. Whether you’re looking for a satisfying lunch paired with some gluten-free crackers or a standalone dinner, this soup has you covered.

In this blog post, I’ll walk you through how to make an irresistibly delicious and easy split pea soup. We’ll cover everything from ingredient selection to cooking tips, ensuring that you end up with a bowl of soup that’s as nourishing as it is tasty.

The Allure of Split Pea Soup

Why Split Peas?

Split peas are often overlooked in the culinary world, yet they pack a punch in both flavor and nutrition. Loaded with fiber, protein, and essential vitamins, these little gems are a fantastic base for a hearty soup. They have a mild, slightly sweet flavor that pairs well with various spices and ingredients, making them a versatile choice for a range of recipes.

Health Benefits

Split pea soup is not only delicious but also incredibly nutritious. It’s high in dietary fiber, which is excellent for digestive health. It’s also a great source of plant-based protein, making it perfect for vegetarians and vegans. Additionally, split peas contain a variety of vitamins and minerals, including iron, magnesium, and folate, contributing to overall wellness.

Comfort Food

There’s something inherently comforting about a bowl of warm soup, especially when it’s made with love and care. For me, split pea soup is a nostalgic dish that brings back memories of winter afternoons spent in my mother’s cozy kitchen. It’s the ultimate comfort food, ideal for those chilly days when you need something to warm you from the inside out.

Ingredients You’ll Need

Simple and Accessible

One of the best things about this split pea soup recipe is its simplicity. You don’t need a long list of exotic ingredients to create something extraordinary. Here’s what you’ll need:

250g of dried green split peas
3 garlic cloves
2 tablespoons of olive oil
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon of thyme
Water

Quality Matters

While the ingredient list is short, the quality of each component significantly impacts the final product. Opt for organic split peas if possible, and use fresh garlic for the best flavor. High-quality olive oil will add a rich, smooth texture to your soup, while fresh or high-quality dried spices will enhance the overall taste.

Nutritional Powerhouse

This simple combination of ingredients results in a soup that’s rich in nutrients. Split peas are high in protein and fiber, garlic offers a host of health benefits, including boosting the immune system, and olive oil provides healthy fats that are good for heart health. This soup is not only satisfying but also incredibly good for you.

Cooking Time and Serving Size

Quick and Easy

This recipe is designed to be straightforward and uncomplicated, perfect for busy individuals who still want to enjoy a home-cooked meal. The total cooking time is approximately 45 minutes, with minimal prep work required.

Serves Four

The quantities listed will yield enough soup to serve four people. It’s ideal for a small family dinner or for meal-prepping lunches for the week. You can easily adjust the quantities if you’re cooking for more or fewer people.

Nutritional Information

Based on the listed ingredients, this split pea soup is low in calories but high in nutrients. Each serving is packed with protein, fiber, vitamins, and minerals, making it a well-rounded meal option.

Step-by-Step Cooking Instructions

Step 1: Prepare Your Ingredients

Start by rinsing the dried split peas under cold water until the water runs clear. Peel the garlic cloves and set them aside.

Step 2: Add the Split Peas

In a large instant pot, add the rinsed split peas first. all spices, and gently crush and rub Thyme inside your fist until it becomes fragrant.

Step 3: Add the Spices

Add salt, cumin, cayenne pepper, and gently crush and rub Thyme inside your fist until it becomes fragrant.

Step 4: Add Water

Pour in enough water to cover the split peas by about an inch. This usually requires around 3-4 cups of water.

Step 5: Simmer and stir

Bring the mixture to a boil, then reduce the heat to low and simmer.

Step 6: Add Garlic

Add garlic last then cover the pot and set it on high 10 minutes.

Step 7: Simmer and Stir

Allow the soup to simmer for about 10-15 minutes. The split peas should become tender and begin to break down, creating a thick, hearty consistency.

Step 8: Blend

Using either a food processor or an immersion blender, pour the soup and blend until creamy.

Step 9: Return to the pot

Return the blended soup to the pot, taste the soup and adjust the seasoning if necessary. You might want to add a pinch of salt or a dash more cayenne pepper, depending on your preference. Once the soup reaches your desired consistency and flavor, it’s ready to serve.

Tasting Notes and Pairings

Flavor Profile

This split pea soup offers a delightful blend of flavors. The earthiness of the split peas is complemented by the warmth of the cumin and the subtle heat from the cayenne pepper. The garlic adds depth, while the olive oil gives the soup a smooth, rich texture.

Perfect Pairings

For a complete meal, pair this soup with gluten-free crackers or a warm slice of gluten-free naan. The mild flavors of the bread or crackers will complement the robust taste of the soup without overwhelming it.

Serving Suggestions

Garnish your soup with a sprinkle of fresh herbs, such as parsley or cilantro, for an added burst of flavor and color. A drizzle of olive oil or a dollop of dairy-free yogurt can also elevate the dish.

The Perfect Year-Round Dish

Winter Warmth

While this soup is a staple in my household during the colder months, it’s versatile enough to be enjoyed year-round. Its hearty nature makes it a perfect winter warmer, providing the comfort and sustenance needed on chilly days.

Spring and Summer

In the warmer months, serve the soup slightly cooler with a fresh side salad. The lighter, vibrant flavors of the salad can balance the rich, creamy texture of the soup, making it a refreshing yet satisfying meal.

Autumn Evenings

As the leaves begin to change and the evenings grow cooler, this soup can transition effortlessly into your autumn meal rotation. Pair it with roasted vegetables or a simple grain dish for a well-rounded, seasonal dinner.

Personal Anecdote

A Taste of Home

Lunch at home was a daily highlight for me growing up. My mom’s cooking always felt like a hug in a bowl, and her split pea soup held a special place in my heart. The first time I tried it was during my freshman year of college when I was feeling under the weather. One bowl of this warm, nourishing soup was all it took to lift my spirits and comfort me.

College Comfort

Away from home and adjusting to a new life, this soup became my go-to remedy for homesickness and colds alike. The familiar flavors and simple preparation made it a staple in my tiny dorm kitchen, keeping me connected to home and well-nourished through late-night study sessions.

Sharing the Love

Now, I’m excited to share this cherished recipe with you. It’s more than just a meal; it’s a piece of my family’s culinary tradition that I hope will bring comfort and joy to your kitchen as well.

Conclusion

Creating an irresistibly delicious split pea soup is easier than you might think. With simple ingredients and straightforward steps, you can enjoy a hearty, nutritious meal that’s perfect for any season. Whether you’re a seasoned home cook or new to the kitchen, this recipe is sure to become a favorite.

Don’t just take my word for it—try it yourself and experience the magic of homemade split pea soup. If you’re looking to explore more gluten-free soup ideas or want personalized cooking tips, consider booking a session with one of our expert chefs. Happy cooking!

How to make an irresistibly delicious Split Pea

Author: Cali Cooking Method:Simmering Porridge Cuisine:Mediterranean Courses:Lunch Supper

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 35 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Looking for a quick and easy dinner idea? Our irresistibly delicious split pea soup is perfect for busy nights! Ready in no time, this hearty and flavorful dish will have everyone asking for seconds. Try it now!

Instructions

Start by rinsing the dried split peas under cold water until the water runs clear. Peel the garlic cloves and set them aside.
In a large instant pot, add the rinsed split peas first. all spices, and gently crush and rub Thyme inside your fist until it becomes fragrant.
Add salt, cumin, cayenne pepper, and gently crush and rub Thyme inside your fist until it becomes fragrant.
Pour in enough water to cover the split peas by about an inch. This usually requires around 3-4 cups of water.
Bring the mixture to a boil, then reduce the heat to low and simmer.
Add garlic last then cover the pot and set it on high 10 minutes.
Allow the soup to simmer for about 10-15 minutes. The split peas should become tender and begin to break down, creating a thick, hearty consistency.

Using either a food processor or an immersion blender, pour the soup and blend until creamy.

Return the blended soup to the pot, taste the soup and adjust the seasoning if necessary. You might want to add a pinch of salt or a dash more cayenne pepper, depending on your preference. Once the soup reaches your desired consistency and flavor, it’s ready to serve.

Keywords:Vegan soup recipes, Split pea soup recipes ideas, hearty soups, easy soups recipes, delicious soups recipes, quick soups recipes, Instant pot soups recipes

Nutrition Facts

Serving Size1bowl

Servings4

Amount Per Serving

Calories521

% Daily Value *

Total Fat37g

57%

Saturated Fat5g

25%

Trans Fat0g

Cholesterol0mg

Total Carbohydrate42.6g

15%

Dietary Fiber18g

72%

Sugar4.7g

Protein15g

30%

Potassium943mg

27%

Gluten-FreeLunchMediterraneanSupperVeganVegetarian

How to make a simple yet delicious Zucchini Soup

CaliUpdated on August 2, 2024July 26, 20245 min read

Hey Palate Pioneers! Welcome back to my kitchen. Today, I’m going to share a recipe that’s very close to my heart—Zucchini Soup, inspired by my mom’s fresh zucchini soup from her farm. It’s perfect for vegetarian enthusiasts, healthy eaters, and home cooks alike.

So why zucchini? Well, zucchinis are a powerhouse of nutrients, packed with antioxidants, and they offer numerous health benefits. They’re great for digestion, heart health, and even help reduce blood sugar levels. Plus, this delicious zucchini soup is super easy to make!

This refreshing zucchini soup recipe is perfect for those hot summer days when you want something light yet satisfying. Whether you’re entertaining guests or just cooking for your family, this recipe is easy to follow and customize to your liking.

Let’s get started! First, gather your ingredients. You’ll need diced zucchinis, garlic, onions, vegetable broth or water, and fresh herbs like basil. Start by heating a pot with a tablespoon of butter and two tablespoons of ghee butter for a richer flavor. Sauté a large diced onion and minced garlic clove for about 5 minutes or until golden brown.

Next, add your diced zucchinis, a pinch of salt, and black pepper, and a half teaspoon of Turmeric for a vivid color. Sauté for another 5 minutes. Add a tablespoon of gluten free flour and stir well until combined. Add a tablespoon of water or vegetable broth and continue stirring. Pour in your vegetable broth, bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes or until the zucchinis are tender.

Ingredients to make Zucchini Soup

For a rich flavor, I use a mix of ghee and olive oil. If you don’t have ghee, you can use just olive oil or substitute the ghee with regular butter. Making your own ghee at home is a fun project and adds a hint of nuttiness to the soup.

Once the zucchinis are cooked, add few leaves of basil and some cream cheese (optional), turn off the heat and let the mixture cool down a bit. Then, puree the soup in a blender or with an immersion blender until it reaches a smooth consistency.

Return the soup to the pot and pour in quarter a cup of coconut cream (optional) to give your zucchini soup a creamy texture. You can also add freshly chopped herbs like thyme, basil, spinach, or parsley to add a burst of flavors.

And now, the final touch. Serve the soup in individual bowls and garnish it with your favorite toppings like freshly ground pepper, croutons, or additional herbs. You can also drizzle a tablespoon of olive oil on top to add a touch of richness.

There you have it—a delicious and healthy way to enjoy the best of zucchini season. I hope you try this recipe at home and love it as much as I do. Thanks for visiting, and happy cooking! Don’t forget to leave a comment and subscribe or more delicious recipes. See you next time!

How to make Zucchini Soup

Step 1- In a large pot over medium heat add butter and olive oil.

Step 2- Add diced onions and sauté for few minutes or until translucent.

Step 3- Add garlic and sauté for few minutes.

Step 4- Add cut Zucchini, then sauté for another 6 minutes.

Step 5- Add flour and stir well, then add a tablespoon of water until all incorporated.

Step 6- Add basil leaves, then stir well.

Step 7- Add more water and continue stirring.

Step 8- Add the rest of water, cover and cook for 20 minutes or until soft.

Step 9- Add few basil leaves and cream cheese is optional.

Step 10- Set it aside for few minutes to cool down, blend until creamy.

How Do You Thicken Zucchini Soup

This zucchini soup recipe doesn’t require a roux or slurry in order to thicken it. Instead,potatoes are added to the soup and are blended into the broth until smooth and creamy. This makes the broth nice and thick without the need to add anything extra.

What to serve with zucchini soup?

Zucchini soup can be served on its own but I’d suggest dipping some crusty bread, such as a toasted sourdough or your favorite crackers in it. You could also top this soup with homemade croutons made from leftover sandwich bread or even cornbread, which I always make too much of around the holidays.

Storage

Store in an airtight container and refrigerate for up to 3 days or in the freeze for up to 3 months.

How to make a simple yet delicious Zucchini Soup

Author: Cali Cooking Method:simmering porridge Sautéing Cuisine:Mediterranean Courses:Lunch Supper

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 45 minutesServings:6 servingsCalories:350 kcal Best Season:Available

Description

Savor the simplicity of a delicious zucchini soup with our easy-to-follow recipe. Packed with fresh flavors and nutritious ingredients, this creamy soup is perfect for a cozy meal any day of the week.

Instructions

In a pot over medium heat add the ghee and olive oil.
Add the onions and sauté until translucent..
Add the garlic and sauté for 5 minutes.
Add GF flour, stir well until incorporated and sauté for another 5 minutes.
Add basil leaves and some water or broth stir well until incorporated
Add the vegetables broth or water and stir well, then cover and allow it to cook for 20 minutes.
Add few more basil leaves and cream cheese (optional)
Set aside to cool down and then use an immersion blender to purée the soup to your desired consistency.
Once the soup has been plated, sprinkle it with cilantro, parsley and coconut milk per your preference

Keywords:Zucchini soup, zucchini recipe ideas, Delicious Zucchini Soup, Delicious Zucchini recipes, Leeks delicious soup

Nutrition Facts

Servings 4

Amount Per Serving
Calories 300kcal

Nutrition Facts

Serving Size1bowl

Servings6

Amount Per Serving

Calories585

% Daily Value *

Total Fat45g

70%

Saturated Fat13g

65%

Trans Fat0.80g

Total Carbohydrate42g

15%

Dietary Fiber6g

24%

Sugar5g

Protein9g

18%

Potassium967mg

28%

FoodGluten-FreeLunchMediterraneanSupperVegetarian

How to make a delicious Black Bean Soup

CaliUpdated on March 23, 2025May 26, 2024Leave a Comment8 min read

A Hearty Vegetarian Delight

This delicious soup is easy to make and ready in just 45 minutes. It is perfect for busy evenings, chilly days, or hot summer days. Let’s dive into the recipe and discover how you can make this savory dish your own!

Discover the ultimate vegetarian black bean soup recipe! This hearty, flavorful soup is easy to make and perfect for weeknight dinners. Customize it with your favorite toppings and enjoy a wholesome meal in no time. For more hearty soups, try my broccoli soup, zucchini soup, or lentil soup.

Why You’ll Love This Black Bean Soup

This black bean soup, enriched with carrots, cumin, and a savory vegetable broth, is a versatile and filling meal that’s made in one pot. It’s vegetarian and vegan-friendly, perfect for accommodating dietary preferences. Plus, the toppings and variations are endless, allowing you to customize it each time you make it.

The topping and variation options are limitless! Use what you have on hand, like sliced avocado, a dollop of sour cream, or Pico de Gallo.

This soup can be customized by adding your favorite things such as shredded chicken, diced green chilies, or even a splash of hot sauce. It’s perfect for dipping tortilla chips or sourdough bread into as well!

Key Features

Quick and Easy: Ready in about 45 minutes.
Healthy and Filling: Packed with protein and fiber.
Versatile: Customize with your favorite toppings and variations.

Ingredients You’ll Need

Let’s gather the ingredients and equipment:

Equipments

Dutch oven or large pot.
Regular blender or immersion blender.

In the world of culinary arts, the combination of onions, carrots, and celery is famously known as mirepoix.

These ingredients, When chopped into similarly sized pieces, these ingredients, the foundation of many dishes. Moreover, cooking them in olive oil until they become tender unlocks their full potential.

Thus, incorporating mirepoix into your cooking can elevate the overall taste profile, making it a staple in many recipes. For a Cuban twist on black bean soup, include diced bell peppers and a bay leaf.

Spices: All you need are cumin, oregano, salt, and pepper! These spices will meld with the softened vegetables, releasing their full flavors. For an extra kick, add a few shakes of chili powder or cayenne pepper to taste.
Black Beans: Canned black beans are ideal for this hearty soup—they’re convenient, budget-friendly, and delicious. They are best when drained and rinsed before adding them to the recipe.
Vegetable Broth: Choose your favorite vegetable broth to add rich savoriness to this dish. Opt for a lower-sodium broth if you want more control over the soup’s flavor. If you prefer, you can substitute with chicken broth or stock.
Lime Juice: Fresh lime juice brightens the soup and adds a delightful citrus note. For the best taste, squeeze fresh limes.

Step-by-Step Instructions

Prepare the Vegetables: Heat the olive oil in a medium Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook while stirring occasionally until the vegetables are tender about 10 minutes.
Add the Spices: Stir in the minced garlic, ground cumin, dried oregano, kosher salt, and a few grinds of black pepper. Cook, stirring constantly, for 2 minutes to let the spices bloom and release their flavors.
Add Beans and Broth: Pour in the drained and rinsed black beans, vegetable broth, and fresh lime juice. Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover, and simmer the soup for 25 minutes while stirring occasionally.
Blend the Soup: For a thicker consistency, blend 2 cups of the soup using a regular blender or immersion blender. Stir the blended portion back into the pot.
Thicken and Serve: cook the soup uncovered until it reaches the desired thickness 10 to 20 minutes. Serve topped with sliced avocado, a dollop of sour cream, and fresh chopped cilantro, or your preferred toppings.

In a large pot, add the oil and warm over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the garlic, cumin, salt, red pepper, and a few grinds of black pepper. Cook, stirring constantly for 2 minutes.

3. Add the black beans to the Dutch oven.

4. Add the broth and lime juice. Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover, and simmer for 25 minutes, stirring occasionally.

5. For a thicker soup, blend 2 cups of the soup in a regular blender or with a stick or immersion blender.

6. Stir the blended soup back into the pot. Cook, uncovered, until the soup has thickened and reached the desired consistency, about 10 to 20 minutes more. Cook the full 20 minutes if you prefer a thicker soup. Serve topped with avocado, sour cream, and cilantro or as desired.

Pro Tips for Making This Recipe

Stir Constantly When Adding Spices: Cooking the spices with oil and vegetables helps them bloom and release valuable flavor. Make sure to stir constantly during this step to prevent the spices from burning or sticking to the bottom of the pot.
Rinsing Black Beans is Optional: Canned black beans come packed in a starchy liquid that can thicken soups and stews. If you prefer a thicker soup, don’t drain them! For a more brothy soup, use a wire mesh strainer to drain the beans quickly and rinse them with cool water.
Adjust Lime Juice to Taste: For a less tangy soup, reduce the lime juice to 2 tablespoons. If you love the flavor of limes, serve the soup with additional lime wedges.
Thicken the Soup by Blending: Pureeing some of the beans thickens the soup and creates a hearty, luscious texture. This step is optional. If using a countertop blender, handle the hot soup with caution: remove the centerpiece of the lid and cover the top with a towel to prevent splashing.
Thin the Soup with Additional Broth: If the soup becomes too thick after blending or when reheated, add some vegetable broth to achieve your desired consistency.
Chicken Black Bean Soup Variation: To add extra protein, stir in cooked shredded chicken before serving. Leftover roasted chicken or store-bought rotisserie chicken works well if you don’t need the recipe to be vegetarian.

Tricks for the Perfect Black Bean Soup

Bloom the Spices: Ensure you stir constantly when adding the spices to prevent burning and fully release their flavors.
Optional Rinsing: Rinsing the black beans is optional. If you prefer a thicker soup, don’t drain them. For a brothier soup, use a strainer to drain and rinse the beans.
Adjust Lime Juice: Tailor the lime juice to your taste. Reduce to 2 tablespoons for a less tangy soup, or serve with additional lime wedges for a brighter flavor.
Blending Safely: When using a countertop blender, handle the hot soup with caution. Remove the lid’s centerpiece and cover the top with a towel to prevent splashing.
Adjust Consistency: Thin the soup with additional vegetable broth if it becomes too thick after blending or reheating.
Variations: For a non-vegetarian version, add cooked shredded chicken before serving.

Frequently Asked Questions

How Do I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days. Set it aside until the soup cools down to room temperature before storing it. For longer storage, freeze the soup in a freezer-safe container or freezer bag for up to a month. To defrost, place the frozen soup in the refrigerator overnight and reheat it in a soup pot on the stovetop at medium heat.

What Do I Serve with This?

Enhance your meal with simple toppings like cilantro or more indulgent options such as sour cream, freshly grated cheddar cheese, or sliced jalapeños. Pico de Gallo, salsa, or guacamole make delicious additions. For a complete meal, serve the soup with warm cornbread muffins or pair it with garlic bread or dinner rolls.

Can I Make This Spicy?

Yes, you can! For a spicy black bean soup, add diced jalapeño peppers to the onion mixture while sautéing. Include ¼ – ½ teaspoon of cayenne pepper along with the cumin. Adjust the heat level by serving with extra jalapeños or hot sauce.

Can You Make This with Dried Beans?

While canned beans make the process simpler, you can use dried beans if preferred. To save time, use my no-soak Instant Pot black beans recipe but omit the spices, as you’ll be adding them to the soup. Otherwise, cook the dried beans according to the package instructions before using.

Is soaking black beans necessary before making the soup?

If using canned beans, soaking is unnecessary. For dried black beans, refer to the package instructions to determine if soaking is required and for how long. Soaking reduces cooking time by allowing the beans to begin rehydrating.

Enjoy your hearty bowl of black bean soup and feel free to experiment with toppings and variations to make it your own every time!

How to make a delicious Black Bean Soup

Author: Cali Cooking Method:simmering porridge Cuisine:Mediterranean Courses:Lunch Supper

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:300 kcal Best Season:Summer

Description

This amazing and delicious black bean soup is a hearty, flavorful dish that’s perfect for any season. Packed with protein-rich black beans, aromatic spices, and fresh vegetables, this soup is not only nutritious but also incredibly satisfying. Ideal for busy weeknights, it’s easy to prepare and can be customized to suit your taste. Whether you prefer it spicy or mild, thick or brothy, this versatile soup will quickly become a favorite in your recipe collection. Serve it with your favorite toppings like sour cream, cheddar cheese, or sliced jalapeños, and pair it with warm cornbread or garlic bread for a complete meal. Enjoy the comforting flavors of this black bean soup anytime you crave a wholesome, homemade meal.

Instructions

In a large pot, add the oil and warm over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the garlic, cumin, salt, red pepper, and a few grinds of black pepper. Cook, stirring constantly for 2 minutes.
Add the black beans to the Dutch oven.
Add the broth and lime juice. Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover, and simmer for 25 minutes, stirring occasionally.
For a thicker soup, blend 2 cups of the soup in a regular blender or with a stick or immersion blender.
Stir the blended soup back into the pot. Cook, uncovered, until the soup has thickened and reached the desired consistency, about 10 to 20 minutes more. Cook the full 20 minutes if you prefer a thicker soup. Serve topped with avocado, sour cream, and cilantro or as desired.

Notes

u003cliu003eIf you try this recipe, please leave me a comment below. Enjoy this amazing and delicious recipe. Happy Cooking!u003c/liu003e

Keywords:Vegetarian Black Bean Soup, Delicious Black Bean Soup, Easy Black Bean Soup, Amazing Black Bean Soup, Nourishing Black Bean Soup, Nutritious Black Bean Soup

Recipes By Taxonomy

How to make an amazing Black Bean Soup

How to make delicious GF Jalapeño Millet Muffins

Nutrition Facts

Servings 4

Amount Per Serving
Calories 300kcal

Nutrition Facts

Serving Size1Bowl Servings6 Amount Per Serving Calories100 % Daily Value * Total Fat16g 25% Saturated Fat3g 15% Monounsaturated Fat10g Polyunsaturated Fat2g 4% Protein21g 105% Carbohydrate65g * % Daily Values are based on a 2,000 calories diet. Your daily value may be higher or lower depending on your calorie needs.

Easy and Delicious Recipes

Indulge in our featured recipes, selected by top chefs to tantalize your taste buds. Elevate your cooking with these standout dishes.

How to make amazing black bean soup

Gluten-Free Jalapeño Cornbread Muffins

Refreshing Ginger Lemonade

Indian whole grilled chicken

FoodGluten-FreeLunchMediterraneanSupper

How to make An Amazing Moroccan Lemon Chicken Recipe!

CaliUpdated on April 21, 2024April 18, 2024Leave a Comment5 min read

Moroccan Lemon Chicken, sizzling, succulent and zesty- dish that transcends borders, and will leave you craving more!

Moroccan cuisine is celebrated for its vibrant spices, aromatic herbs and tantalizing flavors that dance on the palate. Among its many culinary delights, Moroccan Lemon Chicken stands out as a true masterpiece, offering a symphony of taste sensations that captivate the senses.

What sets Moroccan Lemon Chicken apart is its harmonious blend of ingredients, each carefully selected to create a dish that is both comforting and exotic. The cooking process is simple yet transformative. Thinly sliced onions are layered at the bottom of a pot, providing a flavorful base for the chicken to rest upon. As the dish simmers gently, the onions caramelize, adding a subtle sweetness to the savory chicken.

We’re not only crafting a Moroccan Lemon Chicken that will have your guests’ taste buds dancing, but we’ll also unlock some of the secrets of traditional Moroccan cuisine.

Whether you’re an adventurous home cook looking to expand your horizons or simply craving a taste of something exotic. Moroccan Lemon Chicken is sure to delight your palate and transport you to the sun-drenched streets of Marrakech.

So, gather your ingredients, fire up the stove, and prepare to embark on a culinary journey that will tantalize your taste buds and leave you longing for more.

Recipe Pro Tips ingredients

Mace powder: if not available, it will not change the taste profile of the dish.
Cardamom powder: it’s not necessary if not available.
Green Olives: it’s a traditional and original garnish for this specific dish and other Moroccan dishes.
Preserved Lemons: it’s not necessary if not available, it adds the tantalizing citrusy flavor and the spices profile.

What you will need for this Recipe

How to make this recipe

Step 1- Clean thoroughly chicken with salt and vinegar or salt and lemon, then rinse with clean water. Transfer it to a drainer and set aside to drain from the water.

Step 2- Add all spices, cilantro and parsley, minced or crushed garlic, and olive oil or just vegetable oil.

Step 3- Season the chicken generously with all the spices and allow it to marinate. Set aside.

Step 4- Thinly slice the onions and layer them at the bottom of either an instant pot or a regular pot. Then, place the marinated chicken on top. No additional water is necessary.

Step 5- Cook the chicken for 20 minutes on a medium heat. Then open the pressure cooker, and check if the sauce thickened if not sauté for 10 minutes or until most of the water evaporated while flipping the chicken gently upside down.

Step 6- Gently transfer the cooked chicken to a plate, then add sauce on top and either green olives or kalamata olives, and preserved lemons if available.

Pro Tips for making this recipe.

Cleaning the chicken with salt and vinegar or salt and lemon removes the gluey jelly part between the skin and meat of the chicken, also it reduces the fat around the chicken. The result is a tasty chicken.
The secret to a tasty lemon chicken is the cleaning of the chicken, marination and the last step of sauce thickening.
You can use either red or white onions, but the traditional recipe uses red onions.
Garlic and ginger are the two key ingredients to a tasty lemon chicken.
You can marinate your chicken the night before which will result to a tastier chicken but it’s not a must, with this method it will still taste amazing.

Frequently Asked Questions

What is Moroccan lemon chicken?

Moroccan lemon chicken is a traditional dish from Morocco that features tender chicken pieces marinated and cooked with a blend of aromatic spices, fresh lemon juice, and sometimes preserved lemons.

How can I serve Moroccan lemon chicken?

It can be served with crusty bread to soak up the flavorful sauce, or with fluffy couscous, or rice. It may also be accompanied by a variety of side dishes such as roasted vegetables, salad, or olives to complement the dish.

What is the preserved lemons replacement?

You can substitute with lemon juice.

Can I make Moroccan lemon chicken ahead of time?

Yes, it can be prepared ahead of time and reheated before serving. The flavors often deepen and develop further when the dish is allowed to marinate for several hours or overnight.

Is Moroccan lemon chicken spicy?

The level of spiciness in Moroccan lemon chicken can vary depending on the recipe and personal preference. While the dish typically includes warm spices like cumin and paprika, it’s not necessarily overly spicy. Adjust the amount of spices to suit your taste.

Can I use boneless chicken in Moroccan lemon chicken?

Yes, boneless chicken can be used in Moroccan lemon chicken instead of bone-in pieces. Just be mindful of adjusting the cooking time accordingly to ensure that the chicken cooks evenly and remains tender.

Is Moroccan lemon chicken gluten-free?

Yes, Moroccan lemon chicken can be gluten-free if prepared with gluten-free ingredients. Ensure that any seasonings or condiments used are certified gluten-free and serve the dish with gluten-free sides such as rice or quinoa for a complete gluten-free meal.

If you like rice, check out my Moroccan chicken and rice recipe.

Delicious Moroccan Lemon Chicken

Author: Cali Cooking Method:Sautéing Searing Cuisine:Mediterranean Courses:Lunch Supper

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour Servings:4 servingsCalories:650 kcal Best Season:Available

Description

“Delve into the tantalizing world of Moroccan cuisine with our recipe for Moroccan lemon chicken”.

Instructions

In a large bowl, combine salt, vinegar or lemon and water. Leave the chicken for few minutes than remove the gluey jelly skin and undesired fat and/ or skin.
Rinse the chicken with fresh water and set aside.
Thinly slice either red or white onions, then transfer to either a deep pot or instant pot.
Add all spices, herbs and oil to the chicken and rub the chicken and everything.
Stack the marinated chicken over the onions and cook for 20 minutes on a medium heat. No need to add water.
Open the pot, if you see lots of water, flip the chicken upside down, reduce heat and sauté for 5 minutes.
Gently remove the cooked chicken and transfer to the serving plate and sauté the sauce until all or some of the water evaporated. If available, add ghee butter at the end.
Top off the chicken with sauce and garnish with kalamata or green olives and preserved lemons if available.
Serve it with crunchy bread, a side of quinoa, French fries or oven-roasted potatoes. This recipe goes well with bread and fries.

Keywords:Lemon chicken, Moroccan lemon chicken, delicious chicken, delicious lemon chicken, Mediterranean chicken recipes, Chicken recipes

Nutrition Facts

Servings 4

Amount Per Serving
Calories 300kcal

BakingBreakfastGluten-FreeVegetarian

How to make an Amazing Gluten Free Pumpkin Muffin

CaliUpdated on April 21, 2024April 7, 2024Leave a Comment8 min read

“Irresistibly delicious, moist, tender and full of fall flavor in every bite that will surely please any crowd!”

Pumpkin Muffin Magic: A Fall Favorite

Indulge in the softness and fluffiness of pumpkin muffins this fall. Enriched with your favorite autumn spices and the irresistible essence of pumpkin, these treats are quick to prepare. They keep their tender texture for days, becoming a household staple.

A Kitchen Alive with Autumn Spirit

With the arrival of fall, my kitchen becomes a vibrant baking center, spotlighting subtly spiced pumpkin muffins. Their easy preparation and my husband’s frequent requests have made them a year-round delight.

Simple and Quick Baking

Creating these pumpkin muffins requires just 10 minutes of active effort. Starting with a hot oven ensures tall, beautifully domed muffins. They’re made with pantry staples, making this recipe a convenient choice for any baker.

Expanding Your Pumpkin Breakfast Menu

Interested in more pumpkin-flavored breakfasts? Try baked pumpkin donuts, scones, or pancakes. Each recipe brings the comforting flavors of fall into your mornings.

Overcoming Dietary Restrictions with Flavor

For those facing dietary restrictions, the challenge of missing out on seasonal flavors like pumpkin spice can be disheartening. Yet, making gluten-free pumpkin muffins offers a delicious solution that doesn’t skimp on flavor.

The Ultimate Gluten-Free Pumpkin Muffin Recipe

Discover the best gluten-free pumpkin muffin recipe here. It’s so moist and flavorful; you won’t believe it’s gluten-free. The key is pumpkin puree, creating a rich, moist texture. Get ready to enjoy the most delightful gluten-free pumpkin muffins baked right in your kitchen.

What you will need to make this recipe

Gluten Free flour- I used 1-1 cup Bob’s Red Mill gluten free flour Gluten Free Flour, if you don’t have any issue with regular flour feel free to use it in the same cup measurement.

I don’t suggest using almond flour or coconut flour as these flours have much density than gluten free flour and requires a different measurement.

Leavening agents- for a fluffy, and puffed muffins, you will need both baking powder and baking soda.

Spices- whether homemade or store-bought pumpkin pie spice, it packs a perfect fall flavor. The choice is yours, so if you only like cinnamon, use just that. Another suggestion is to use garam masala for a savorer and bolder flavor.

Pumpkin- you need canned pumpkin puree for these muffins, don’t use pumpkin pie filling which has other ingredients added to it that might affect the flavor of your muffins. So, double check the can label, it should contain 100% pumpkin. Organic Pumpkin Puree

Sugar- I like to use both sugars in this recipe, with dark or light brown sugar you will get molasses notes in each pumpkin muffin, which is sublime paired with the warmth of fall spices. Granulated Cane Sugar.

Butter- I love using butter instead of oil in all my baking. You can use vegetable oil, which adds plenty of moisture and richness to these muffins. You could also use coconut oil, which will add a hint of sweetness.

Milk- a 1/4 cup of milk is not too much at all, so feel free to use any milk you have in the fridge. I used lactose free milk, but almond milk or water works as well.

Vanilla Extract- Using a good vanilla extract will make a difference in taste. I used this organic vanilla bean paste Vanilla Extract.

Step 1- In a small bowl whisk gluten free flour, spices that you have, baking powder, baking soda, and salt until combined and set aside.

Step 2- In a medium bowl whisk together butter, milk, eggs, vanilla, granulated sugar, and brown sugar. Top in the pumpkin purée and whisk until all smooth.

Step 3- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not overmix or your muffins will turn tough.

Step 4- Line a muffin pans with paper muffin liners or spray or butter your muffin tin if using non-stick version. Divide the batter equally, fill each one about three quarters of the way.

Bake at 425°F for the first 5 minutes, this will help the muffins puff up, then reduce the temperature to 350°F and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove the muffin from the pan and allow them to cool completely on a wire rack.

Pro Tips for making this Recipe

Use room temperature ingredients- Set your eggs and milk out on your counter at least 30 minutes to an hour before starting the baking journey. Cold ingredients will make your batter cold. Room temperature ingredients mix together better.
Weigh your flour- For a moist, tender pumpkin muffin, it’s better to measure your flour with a kitchen scale. If you don’t have a scale, make sure to fluff up the flour before spooning it into your measuring cup, then level it off with a knife.
Don’t over-mix your batter- gently stir the wet ingredients and the dry ingredients until combined and no visible flour clumps. Mixing your batter too much might result into a dry and dense muffin.
Pre-heat your oven- starting out with a scorching hot oven at 425° for the first 5 minutes will help them rise and give them that puff professional baked muffins look.
Use paper liners in the muffin tin- It will prevent your muffins from sticking catastrophically to the tin. Or if you have a non-stick muffin tin, simply spray it with butter spray.
Add chocolate chips on top- If you love chocolate chips either add some to your batter or simply sprinkle on top before popping it to the oven.
Add Streusel topping for some texture and crispness- for a crunchy and perfectly sweet finish, add the crisp streusel from my Gluten Free Blueberry muffin, or Gluten-Free Raspberry Muffins on the top of your muffins before popping it in the oven. Instead of using granulated sugar use brown sugar.

Frequently Asked Questions

Can I replace flour with Gluten-Free flour?

No, you can’t just replace gluten-free flour with regular flour in the same gram ratio, but you can measure 1 cup and a half which is equal to 180 to 200 grams.

Gluten-free flour is made from various gluten-free grains, seeds, and beans. Each one has a different protein, starch, and fiber content. Due to this, gluten-free flour does not have the same binding, rising, and texture properties as wheat flour.

In order to achieve the best results with gluten-free flour, you may have to adjust the amounts, add extra liquid or leavening agents, or combine different types.

Is All Pumpkin Puree Gluten Free?

There needs to be more clarity about what’s gluten-free and what’s not. And when it comes to pumpkins, there are a lot of conflicting opinions.

So, is all pumpkin Puree gluten-free?

I would say yes. All pumpkin Puree is naturally gluten-free. However, depending on their ingredients, some pumpkin products may not be gluten-free.

For example, some brands of pumpkin puree may contain gluten, so it’s always important to check the label before you buy.

Does Baking Powder have Gluten in It?

Yes, baking powder does have gluten in it. It’s because baking powder is made from baking soda and cream of tartar, both of which contain gluten.

Can I Substitute oil for butter?

I love butter in all my baking goods! Vegetable oil is the best oil for muffins because it adds moisture and richness to the batter, and you don’t have to worry about warming up your muffin. You could swap it to coconut oil or olive oil, but both these oils have a strong flavor note that will come through your muffins.

How can I Store or Freeze these Muffins?

Store the muffins in an airtight container for up to 4 days. Alternatively, you can freeze the muffins for up to 3 months or refrigerate for one week. Place the muffins in a freezer-safe bag and squeeze out as much air as possible.

How can I find Gluten-Free Items?

Look for certified gluten-free baking ingredients to ensure that they are truly gluten-free. Many groceries store now have dedicated gluten-free sections, so check there first. Otherwise, you can find quality gluten-free products at health food stores or online retailers.

Is pumpkin puree the same as pumpkin pie filling?

The key to making these muffins perfect is to use canned pumpkin puree. It can be confusing since the puree and pie are stocked side by side in the grocery store, don’t use the pumpkin pie filling because it has other ingredients added to it that will affect the flavor of the muffins.

These muffins are also best if you use dark brown sugar, as it gives them a richer flavor.

Amazing Gluten Free Pumpkin Muffin

Author: Cali Cooking Method:Baking Cuisine:American Mediterranean Courses:Baking Breakfast Gluten-Free

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 20 minutesTotal time: 50 minutesServings:2 servingsCalories:200 kcal Best Season:Fall

Description

Elevate your morning routine with these delightful pumpkin muffins! They boast just the right amount of sweetness, a wonderfully soft texture, and are brimming with the unmistakable flavors of autumn. Plus, they maintain their freshness for an entire week when stored in the refrigerator.

Instructions

First, preheat your oven to 425 degrees F. Grease or line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt.
In a separate bowl, mix the pumpkin puree, melted butter, brown and granulated sugar, eggs, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix!
Divide the batter equally among the muffin cups.
Sprinkle some extra raw sugar on top of each muffin, if desired.
At 425°F bake the muffins for 5 minutes then reduce the oven to 350° for 10-15 minutes or until they are golden brown, and a toothpick inserted in the center comes out clean. This way will get the muffins to rise quick and bake perfectly soft from the inside and crispy from the top.
Allow cooling completely before serving.

Keywords:Gluten Free Muffins, Fall Muffins

Nutrition Facts

Servings 2

Serving Size 2

Amount Per Serving
Calories 200kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Trans Fat 0.2g
Cholesterol 28mg10%
Sodium 200mg9%
Potassium 100mg3%
Total Carbohydrate 28g10%
Dietary Fiber 1g4%
Sugars 18g
Protein 3g6%

Vitamin C 1 mg
Calcium 40 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

BakingBreakfastGluten-FreeMediterraneanVegetarian

How to make a delicious Gluten-Free Raspberry Muffins

CaliUpdated on April 21, 2024April 2, 2024Leave a Comment7 min read

Indulge in Perfection with Our Gluten-Free Raspberry Muffins!

Get ready to elevate your mornings with a burst of flavor courtesy of our delightful Raspberry Muffins recipe! These muffins boast bakery-quality goodness, brimming with juicy fresh raspberries and crowned with a simple yet irresistible crunchy streusel topping. Prepare to be enchanted by every bite—you’ll find it hard to resist reaching for a second one!

Experience the epitome of fluffy, moist, and flavor-packed delight in every bite with our best-ever gluten-free raspberry muffins. Elevate your taste buds with this tantalizing blend of tender textures and bursting raspberry flavors. A gluten-free treat that’s sure to leave you craving more!

Elevate Your Baking Game with these Irresistible Homemade Raspberry Muffins!

Become a Culinary Hero with Gluten-Free Raspberry Muffins

Prepare to dazzle your kitchen audience with homemade gluten-free raspberry muffins, a favorite that always impresses. Perfect for breakfast or as an afternoon snack, these muffins disappear quickly—doubling the recipe might be wise. They’re infused with zesty lemon, filled with juicy raspberries, and have a soft, fluffy texture that’s utterly delightful.

Effortless and Mixer-Free Baking

These muffins are a breeze to make from scratch without needing a mixer, making them a perfect choice for any baker. If you’re planning ahead, these muffins are ideal for batch baking and stocking up your freezer.

Morning Rituals and Freezer-Friendly Delights

Envision starting your day with a warm, homemade muffin and a hot cup of coffee—a guaranteed joy-filled morning ritual. For those looking to fill their freezer with a variety of morning treats, don’t miss out on trying my gluten-free blueberry and pumpkin muffins as well.

What you will need to make this recipe

Perfecting Muffins with the Right Ingredients

Gluten Free Flour- The perfect gluten free flour blend I used is Bod Red’s Mill one to one cup gluten free flour. Gluten Free Flour Blend

Raspberries- Using fresh raspberries in my recipes is something I always aim for, emphasizing the importance of fresh ingredients to enhance flavors.

Unsalted Butter- The secret behind the muffins’ great flavor and their soft, tender, and moist texture? Unsalted butter, especially when served warm. Although some might consider using vegetable oil to maintain moisture without needing to warm them up, the outcome will differ significantly from using butter.

For those looking to perfect their streusel topping, cold butter is essential for achieving the best results. Should you choose to use melted butter, take care to melt it well in advance. This precaution ensures it cools down sufficiently, avoiding any risk of prematurely cooking the eggs upon mixing.

Vanilla Extract- Adding vanilla extract into the mix elevates the aroma, making the whisking process a truly heavenly experience. I used Vanilla Bean Paste.

How to make Gluten Free Raspberry Muffins

Step 1- In a large bowl, whisk together all dry ingredients.

Step 2- In a separate medium bowl, combine the wet ingredients.

Step 3- Zest the orange into the wet ingredients and mix to combine.

Step 4- Fold the egg mixture into the flour mixture, stirring just until combined.

Step 5- Fold in the raspberries. Avoid over mixing the raspberries as they might end up breaking in your mixture.

Step 6- Add the muffin batter to either a lined or buttered muffin tin, I used both.

Step 7- Make the streusel by cutting the butter into flour mixture with a pie blender or pastry blender cutter measuring at least 1.5mm, mix well until all incorporated.

Step 8- Top the muffins with the streusel and bake for 20-25 minutes or until golden brown on top and the toothpick is dry.

Pro Tips for Mastering This Recipe

If you are using frozen raspberries in place of fresh, there is no need to thaw them.
Accurate flour measurement is crucial; too much flour can result in dense muffins. Utilize a scale for precise measurements or fluff the flour with a spoon, then level it off with a knife.
If skipping paper liners, ensure thorough buttering and flouring of the muffin tin wells.
To Check if the muffins are ready, insert a knife or a toothpick into the center of one muffin, and if it comes out dry and clean, they have finished baking.
To ensure the muffins are perfectly baked, simply insert a toothpick into the center of one; if it emerges clean without any batter residue, they’re good to go.
Opt for real vanilla extract for an authentic flavor kick.
When using frozen raspberries instead of fresh, there’s no need to thaw them beforehand.
These muffins toe the line between muffins and cupcakes, offering a tender, cake-like texture. For a cupcake twist, skip the streusel and consider topping them with my luscious Italian Buttercream flavored with a raspberry reduction for an exquisite treat.
Store in airtight container after cooling for up to 3 days if made with oil, if made with butter store them in an airtight container in the refrigerator for up to 5 days.
For a savory, exquisite taste warm-up your muffin in an oven toaster for 10-15 minutes.
Allow your raspberry muffins to cool for at least 10 minutes before removing them from the tin.

Frequently Asked Questions

Can I change the berry?

If you’re feeling adventurous and want to put your own twist on these delectable muffins, go ahead and experiment with a variety of berries to suit your taste buds. Consider incorporating blueberries, blackberries, or even diced strawberries for a vibrant burst of flavor. For a more daring approach, why not divide the batter and introduce different berries to each half—creating a medley of berry goodness in every bite!

Can I change to a different gluten free flour brand?

The result might not be the same, as each gluten free flour brand have a different scale measurement and ingredients.

Can I use a different butter brand?

Feel free to use any unsalted butter brand, I personally like this brand because it’s creamier.

What does it mean to “cut in the butter”?

“Cutting in butter” entails blending cold butter into the dry ingredients to create a crumbly mixture with small butter pieces distributed throughout. Use a pastry blender, forks, or your fingers to achieve this texture, ensuring the butter remains distinct from the flour. Proper incorporation of butter ensures a perfect streusel topping that holds its shape during baking.

Can I freeze these muffins?

Yes, these muffins can be stored in the freezer, by freezing them on a tray until fully frozen, then transfer them to a freezer bag, or simply store them in a 13×9 Pyrex container. Press the air out from the freezer bag and store for up to two months. When you are ready to enjoy them, just thaw them overnight in the fridge and warm up in the microwave or oven toaster.

Freezing Instructions for Future Enjoyment

When it comes to extending the lifespan of these delightful treats, freezing is your best friend. Follow these simple steps to freeze your raspberry (or berry of choice) muffins for later indulgence:

1. Freeze on a Tray: Place the muffins on a tray in a single layer and pop them into the freezer until they are completely frozen.
2. Storage in Freezer Bag: Once frozen solid, transfer the muffins into a freezer bag. Squeeze out any excess air before sealing the bag tightly.
3. Storage Duration: Your frozen muffins can be safely stored for up to two months without compromising their taste and quality.
4. Thawing and Reheating: When the craving strikes, remove the desired number of muffins from the freezer and thaw them overnight in the refrigerator. To enjoy them warm, simply reheat in the microwave or defrost gently using the microwave.

With these freezing tips at your disposal, you can always have a stash of your favorite berry-infused muffins ready to brighten up your day whenever the mood strikes!

Please- If you’ve tried these gluten free raspberry muffins recipe, then don’t to rate the recipe and let me know how you like them in the comments below. I would love hearing from you! Thank you,

Amazing Gluten-Free Raspberry Muffins

Author: Cali Cooking Method:Baking Cuisine:Breakfast Snacks Dessert Courses:Mediterranean American

Description

“Get ready to kickstart your morning with sheer excitement courtesy of our fluffy gluten free Raspberry Muffins recipe! Packed with juicy raspberries and crowned with delectable crunchy streusel topping, these bakery-quality delights are simply irresistible. Prepare to fall head over heels for every mouthful- Gluten free breakfast has never tasted this good!”

Instructions

In a bowl whisk all the dry ingredients and set aside.
In another bowl, add the eggs, the milk and the juice, the butter, and vanilla extract then zest either the orange or the lemon, and whisk all these wet ingredients.
Add that sunny beautiful color of the liquid mixture that smells amazing to the flour mixture.
Fold the batter together until everything is wet.
It’s okay if you still can see some pockets of flour.
Add the raspberries and fold them gently into the mixture, you will no longer see the pockets.
Set the batter aside then grease or line a 12-cup muffin tin with paper liners.
Divide your muffin batter evenly among your 12 muffin cups.
It’s time to top that delicious streusel we made earlier.
Top some raspberries on for an extra color and yumminess.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Streusel Topping Instructions

In a bowl add all your dry ingredients, add the butter and start working the mix with your hands.
I like to use cold butter, but let me know in the comment below, if you like to make your streusel with melted butter and why do you prefer it that way.
Set aside and now let’s make these delicious muffins.

Notes

My favorite Gluten Free flour to use is Bob’s Red Mill one to one cup baking flour.
To keep that bright, buttery and fluffy color, I used but if you prefer to use brown sugar, it will change the color of your muffin.
I used in this recipe lactose free milk, but you can substitute with dairy milk, almond milk or coconut milk.
Preferably room temperature eggs, it helps with the texture of your muffin and creates a moist center.
Fresh or frozen, I prefer using fresh raspberries.
I am not using this baking soda because I want my muffins to look nice and light.
Use melted butter for added moistness and flavor but you can substitute with olive oil or any other oil of your choice, or you can do 1/4 cup oil and 1/4 cup butter.
Adding orange zest and juice to your raspberry muffins adds a bright, citrusy flavor that complements the sweetness of the raspberries perfectly.

Keywords:Delicious Gluten Free Raspberry Muffin

Nutrition Facts

Servings 12

Serving Size 2

Amount Per Serving
Calories 300kcal

% Daily Value *
Total Fat 3g5%
Saturated Fat 2g10%
Trans Fat 1g
Cholesterol 2mg1%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

BakingGluten-Free

How to make an Amazing GF Strawberry Cake

CaliUpdated on July 22, 2024March 28, 2023Leave a Comment10 min read

Soft, tender and fluffy, the ultimate spring or summer treat with our Gluten Free Strawberry Lemonade Cake recipe! Delight in layers of moist, tender cake infused with zesty lemon juice, fragrant lemon zest, and luscious strawberries. Each bite is a symphony of flavors, complemented by a luscious strawberry buttercream and a tantalizing strawberry reduction. Get ready for a burst of freshness in every slice.

“This stunning cake is not merely a dessert; rather, it’s an experience that will linger in your memory for a long time”.

Prepare to embark on a delectable journey with our Strawberry Lemonade Cake recipe, where soft, tender, and fluffy layers harmonize to create a masterpiece bursting with the vibrant essence of lemon juice, lemon zest, and fresh strawberries. Delight in the luxurious embrace of a luscious strawberry buttercream interlaced between each cake layer, accompanied by a tantalizing strawberry reduction that will leave you yearning for more after just one heavenly bite!

This cake embodies the essence of spring and summer, exuding beauty and refreshment in every slice. Drawing inspiration from the iconic strawberry lemonade, this confection strikes the perfect balance between sweetness and tanginess. Its light, moist, and buttery texture is complemented by a sumptuous strawberry lemon buttercream and an irresistible strawberry reduction, ensuring that each mouthful is a symphony of lemony zing and sweet strawberry bliss—a true fusion of flavors that invigorate the palate with notes of tartness, tanginess, and freshness.

Embrace the visual splendor of this cake, adorned with a captivating pink frosting and crowned with fresh, ripe strawberries, destined to steal the spotlight at any summer gathering.

The secret to enhancing the flavors lies in selecting the ripest, reddest strawberries, as their sweetness will elevate the overall taste experience. Additionally, using fresh lemons for juice and zest is paramount to infusing the cake with that signature bright, citrusy punch that defines a classic strawberry lemonade.

From its light texture to its beautiful presentation, you won’t be able to resist indulging in this one-of-a-kind creation.

Get ready to impress everyone at your next party with this amazing Gluten Free Strawberry Lemonade Cake!

Key Ingredients

Strawberries- opt for the ripest, deepest red strawberries you can find, as their sweetness is paramount to the cake’s flavor profile. Remember, strawberries don’t ripen after being picked, so choose wisely for the best taste experience.

Lemon- the essence of lemonade in your cake! Freshly squeezed lemon juice is crucial for its unparalleled zest and vibrant flavor, which bottled juices simply can’t match. Don’t forget the lemon zest; it adds a delightful tartness that beautifully complements the strawberries’ sweetness. Incorporating both juice and zest will infuse your cake with a refreshing citrus kick.

Leavening Agents- to ensure your cake is wonderfully light and airy, verify that your baking powder and soda are current and not past their prime. Stale leavening agents can lead to a denser, less appealing texture.

Butter- unsalted butter is key, allowing you to control the saltiness of your batter to perfection. Soften it to room temperature for effortless blending into a smooth consistency—too hard, and you’ll find it difficult to achieve the creaminess essential for the batter.

Milk- whole milk is recommended for its rich flavor and moisture-enhancing qualities, contributing to the cake’s overall succulence. Skim or low-fat milk simply won’t do justice to the cake’s decadent texture.

Powdered Sugar- often known by names like confectioners’ sugar, icing sugar, or 10X sugar, this is a baker’s secret to a smooth frosting. If you’ve run out, don’t worry—I have a guide on making your own powdered sugar at home.

For the ultimate Strawberry Lemonade Cake, starting with the right ingredients is crucial. Each component plays a pivotal role in creating a cake that’s not just a treat for the taste buds but a feast for the senses.

What you will need to make this recipe

Key Ingredients

Strawberries: opt for the ripest, deepest red strawberries you can find, as their sweetness is paramount to the cake’s flavor profile. Remember, strawberries don’t ripen after being picked, so choose wisely for the best taste experience.
Lemon: The essence of lemonade in your cake! Freshly squeezed lemon juice is crucial for its unparalleled zest and vibrant flavor, which bottled juices simply can’t match. Don’t forget the lemon zest; it adds a delightful tartness that beautifully complements the strawberries’ sweetness. Incorporating both juice and zest will infuse your cake with a refreshing citrus kick.
Leavening Agents: To ensure your cake is wonderfully light and airy, verify that your baking powder and soda are current and not past their prime. Stale leavening agents can lead to a denser, less appealing texture. I use Aluminum, corn and gluten free Baking Powder, and Pure Baking Soda.

Butter: Unsalted butter is key, allowing you to control the saltiness of your batter to perfection. Soften it to room temperature for effortless blending into a smooth consistency—too hard, and you’ll find it difficult to achieve the creaminess essential for the batter.

Milk: Whole milk is recommended for its rich flavor and moisture-enhancing qualities, contributing to the cake’s overall succulence. Skim or low-fat milk simply won’t do justice to the cake’s decadent texture.

Powdered Sugar: Often known by names like confectioners’ sugar, icing sugar, or 10X sugar, this is a baker’s secret to a smooth frosting. If you’ve run out, don’t worry—I have a guide on making your own powdered sugar at home. Or you can try this clean Powdered Sugar.

So, let’s roll your sleeves and make this delicious cake….

How to make the cake

Step – In a medium saucepan add strawberries, lemon juice and sugar.
Step 2- Cook it on a medium heat then mash the strawberries with a potato masher after 15 minutes of cooking or until the water evaporated.

Step 3- Transfer to a bowl and let it cool.
Step 4- In a small bowl combine flour, baking powder, baking soda and salt and whisk together.

Step 5- Add butter to a food processor.
Step 6- Cream it on a medium speed for 30 seconds.

Step 7- Add sugar, lemon zest, and lemon juice, and vanilla extract then cream it again while scraping the sides and mix on high speed for 5 minutes until smooth and fluffy.
Step 8- Add eggs, one at a time then process.

Step 9- Add the flour mixture one at a time.
Step 10- Add milk one at a time.

Step 11- Add 1/3 of flour mixture.
Step 12- Add 1/3 of milk then alternate flour and milk while processing.

Step 13- Process all for 2 minutes until smooth and fluffy.
Step 14- Scrape the sides for an even distribution and creaminess.

Step 15- Swirl the mixture with a spatula.
Step 16- Divide the mixture into 3 round baking pan of 8″

Step 17- Evenly spread the mixture into the pans.
Step- 18- Bake for 30-35 minutes at 350 degrees F. Once cooked until golden, remove from pan and let it cool down.

Step 19- Add butter to the food processor.
Step 20- Beat it for 5 minutes then add powdered sugar and mix for few minutes.

Step 21- Add heavy cream, lemon juice process for few minutes, then add strawberry reduction.
Step 22- Mix for few minutes until all incorporated.

Step 23- Fill a pipping bag with 1/2 cup of the strawberry buttercream, then pipe on the cake about 3 tablespoons, spread all over the top of the cake.
Step 24- Repeat the same steps with the other 2 layers cake, spread the buttercream all over the cake, then decorate it as you desire.

Pro tips to unlock the full potential of this Recipe

Elevate your dessert game with the strawberry reduction, a speedy alternative to jam. Got leftovers? Drizzle it over cake slices or scoop it onto ice cream for a zesty twist.
Tame those domed cake layers like a pro by wielding a serrated knife. Slice off the peaks for even stacking. For flawless layers, enlist the help of this Cake Strips. These wonders ensure uniform rising, banishing any unsightly domes.
Precision is key, especially with flour. Invest in a scale for foolproof accuracy and fluffy cakes. No scale? No sweat. Fluff up your flour with a spoon, then spoon it into your measuring cup and level it off. Say goodbye to dense disasters.
Avoid tough cakes by letting chilled ingredients like eggs, milk, and butter reach room temperature before showtime. Overmixing is the enemy here, rock stars.
Chill out for easier assembly. Cold cake layers are your secret weapon against crumbling catastrophes. Make them ahead and pop them in the fridge until you’re ready to build.
Don’t let air bubbles crash the party. Give your cake pans a few gentle taps on the counter to deflate any unwanted guests.
Zest like a boss but watch out for the bitter white stuff. Stick to the vibrant outer layer for that burst of citrusy goodness.
Lemon zest before juice, always. It’s a game-changer, trust me.

Frequently Asked Questions

WONDERING ABOUT STORING THIS CAKE?

You’ve got options! Leave it at room temperature for around four days without any toppings or pop it in the fridge where it’ll stay good for up to a week. Adding garnishes? No problem. Grab a cake dome to keep everything intact, especially those delicate strawberries and frosting. No dome? No worries. Just stick a few toothpicks strategically into the strawberries, then gently tent plastic wrap over the cake, ensuring it doesn’t squash the toppings.

CAN I GET A HEAD START ON THIS?

Absolutely! Feel free to prep parts of the strawberry lemonade cake or the whole shebang ahead of time. My suggestion? Bake those cake layers and whip up that strawberry reduction a couple of days beforehand. Then, when it’s go time, whip together the frosting and assemble the cake fresh on the day you plan to indulge.

WHAT ABOUT FREEZING?

Yep, this strawberry lemonade cake is a champ in the freezer department. Whether it’s the whole masterpiece or individual slices, wrap ’em up snugly in a couple of layers of plastic and toss them in the freezer for up to three months. Just remember to thaw the cake at room temperature before diving in. And hey, you can even freeze those cake layers solo, ready to assemble whenever the craving hits.

If you’ve tried this Gluten Free Strawberry lemonade cake recipe, then don’t forget to rate the recipe and let me know how you liked it in the comments below, I love hearing from you!

If you are a lemon lover like me checkout my delicious gluten free lemon tart Easy Gluten Free Lemon Tart.

More Gluten Free Recipes:

Amazing Gluten Free Pumpkin Muffin

Amazing Gluten Free Blueberry Muffin

Best Homemade Banana Oatmeal Muffins (Gluten Free)

The Best No-Bake and Gluten Free Strawberry Cheesecake

Delicious and Easy Gluten-Free Banana Cream Pie

Amazing Gluten Free Strawberry Lemonade Cake

Author: Cali Cooking Method:Baking Cuisine:Mediterranean French Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 50 minutesRest time:4 hours Total time:5 hours 20 minutesServings:12 servingsCalories:1100 kcal Best Season:Available

Description

Get ready for a burst of freshness in every slice. This stunning cake is not just a dessert—it’s an experience you won’t soon forget.

Instructions

Cake Instructions

Pre-heat oven at 350 F
In a bowl add Gluten Free Flour (I used 1-1 Bob’s Red Mill All Purpose Gluten Free), baking soda, baking powder, and salt and give it a quick whisk.
In a Stand mixer or bread mixer add room temperature butter and cream it on a medium speed for 30 seconds, add the sugar and two full lemon zest then mix on high for about 5 minutes, the add the juice of two lemons, Scrape the sides then mix again. Add the vanilla extract, then add the room temperature eggs one at a time then mix until smooth and fluffy.
Add room temperature milk, on a low mode add 1/3 batch of flour then 1/2 milk then flour then remaining milk then remaining flour. Scrape the sides then mix with a spatula mix from the bottom up to make sure no flour is left in the bottom so no hidden clumps.
Line up (3) 8” round pan with parchment paper, or if you don’t have grease with butter then sprinkle flour to prevent sticking.
Pour and separate the batter onto the three pans.
Pour and separate the batter onto the three pans.
Smooth out the batter top with the spatula, so it can level out.
Don’t over mix the batter, the batter should look fluffy and a bit firm about 30-35 minutes or until the edge is pulling away.

Strawberry reduction instructions

Toss the sliced strawberries in a pan and add a juice of two lemons, and sugar.
Pop it on medium high heat until you get a gel consistency, stir from time to time the sides.
After it start to simmer use a potato masher to break it down. And continue to cook for water to evaporate.
Take off heat and transfer to a bowl to cook down significantly to room temperature.

Strawberry Buttercream instructions

Add the room temperature butter and beat it for 5 minutes on high speed.
Add 1/2 of powdered sugar then mix again for few minutes on low until incorporated and silky, the add the lemon juice, and the heavy cream.
Add the room temperature strawberry reduction.

Cake Assembly Instructions

Remove the cakes from each pan.
Grab A piping bag and fill with 1/2 cup of the strawberry buttercream then pipe it on the cake about 3 tablespoons and spread it to an even layer.
Put the second cake on top add another 3 tablespoons and spread evenly.
Then last layer of cake and add the on top, cover all the sides and smooth out until complete coverage.
On top decorate with fresh strawberries and add any leftover of strawberry reduction.

Video

Nutrition Facts

Servings 12

Serving Size 1

Amount Per Serving
Calories 1100kcal

% Daily Value *
Total Fat 50g77%
Saturated Fat 32g160%
Trans Fat 2g
Cholesterol 185mg62%
Sodium 250mg11%
Potassium 175mg5%
Total Carbohydrate 150g50%
Dietary Fiber 3g12%
Sugars 125g
Protein 8g16%

Vitamin A 1575 IU
Vitamin C 28 mg
Calcium 110 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:12 servingsCalories:1045 kcal Best Season:Summer

Nutrition Facts

Serving Size2plates

Servings12

Amount Per Serving

Calories1045

% Daily Value *

Total Fat45g

70%

Saturated Fat30g

150%

Trans Fat2g

Monounsaturated Fat12g

19%

Polyunsaturated Fat2g

10%

Protein7g

BakingBreakfastGluten-FreeMediterraneanVegetarian

How to make an amazing GF Blueberry Muffin

CaliUpdated on July 25, 2024March 16, 2023Leave a Comment6 min read

The Best Ever Gluten-Free Blueberry Muffins

“Indulge in the best gluten-free blueberry muffins, bursting with juicy blueberries and a perfect soft texture. Ideal for breakfast or snacks, these healthy treats are a delight for anyone seeking a guilt-free indulgence. Discover the joy of gluten-free baking today!”

Why bother with a trip to the bakery when you can whip up mouthwatering homemade Blueberry Muffins right in your own kitchen? With a delicate, sweet crumb and bursts of juicy berries, these muffins are an utterly irresistible indulgence!

Indulging in the divine essence of a classic blueberry muffin, generously speckled with luscious berries, and paired with a cozy cup of morning coffee is an unparalleled delight for our taste buds. Whether it’s the dawn of a new day or a tranquil afternoon, the allure of a freshly baked muffin satiates a craving unlike anything else. These blueberry muffins, brimming with plump, succulent berries, effortlessly come together in mere minutes, ensuring that the comfort of homemade goodness is always within arm’s reach.

Moreover, crafted with simple ingredients and straightforward steps, these muffins extend a warm invitation even to the most inexperienced baker. Whether seeking solace in the therapeutic rhythm of afternoon baking or yearning to surprise loved ones on a leisurely Saturday morning, these easy blueberry muffins offer a delectable solution! Dive deeper into the world of blueberry delights and discover more tantalizing recipes on my blog, Gluten-Free Raspberry Muffins, Gluten Free Pumpkin Muffin.

This beautiful recipe for Gluten-Free Blueberry Muffins has all the comforting flavors and aromas of your favorite morning treat, with none of the gluten! Discover how easy gluten-free baking can be with this stress-free recipe!

What you will need to make this Recipe

Gluten-Free Flour – it makes the base of your dry ingredients. There are many options available, and you can use your favorite; however, if you’re unsure what type of gluten-free flour is best, try baking with rice flour or a gluten-free all-purpose flour blend. Both choices are available in the baking aisle, and both produce great textured muffins. Bob Red’s Mill 1-1 Cup Gluten Free Flour.

Whole Milk – In this muffin recipe, milk helps thin out the batter and adds creamy, richness to the final flavor. Whole milk is a great choice, with or without lactose.

Greek Yogurt – A little tangy yogurt brings some much-needed acid to these irresistible muffins. Use plain yogurt, not flavored. Greek Yogurt

Unsalted Butter – butter adds the rich and creamy fat needy to bring this recipe together. For lighter and fluffier muffins melt the butter before starting this recipe. If desired, you can swap half of the butter for vegetable oil.

Lemon Zest – the zest of the lemon has a bold citrus flavor that makes this recipe sing!

Lemon Juice – this bright citrus balances the dark blueberry flavor perfectly. Use freshly squeezed or bottled for this recipe, but it is best to use fresh it’s like a perfect marriage with Blueberries.

Vanilla Extract – a touch of vanilla flavor makes these berry-filled muffins pop! Use a pure vanilla extract if possible. Vanilla Bean Paste.

How to make Gluten Free Blueberry Muffins

First, pre-heat oven to 375°F and line up muffin tin with paper liners. In a medium bowl, whisk together the gluten free flour, baking powder, baking soda and salt.In a small bowl, toss the blueberries with a tablespoon of the dry mixture to combine. Doing this will prevent the berries from sinking to the bottom of the batter.

3. In a large bowl, beat the eggs, butter, vanilla extract and sugar together on a medium speed about 3 minutes until fluffy.

4. Pour 1/3 of the dry ingredients into the wet ingredients and whisk together.

5. Pour and mix half of the milk into the batter, then alternate mixing in 1/3 of the flour mixture followed by the rest of the milk, yogurt and remaining flour until combined.

6. Gently fold in the floured blueberries.

7. Divide the batter equally among the muffin pan liners.

8. Sprinkle the streusel on top of each muffin and if desired, scatter more blueberries on top. Bake for 20 minutes or until the toothpick inserted into the center comes out dry with moist crumbs. Let the muffins cool in the tin for 5 minutes before removing them and placing them on a wire rack to cool for 15 to 20 minutes.

Tips and Tricks for making this Recipe

Don’t skip tossing the berries in the flour mixture, this prevents them from sinking in the bottom of the muffins.
Use an ice cream scoop or larger Disher to fill the muffin tin so every portion comes out even.
Check these muffins using the toothpick test, if the toothpick comes out dry the muffins are done.
You can substitute sour cream for yogurt.
Eggs, milk, and yogurt should be room temperature which help the muffins to bake beautifully and evenly.
You can substitute milk for any nondairy milk of your choice or even use water, but I am not sure if the result will be the same taste and texture.

How to Serve These Gluten-Free Blueberry Muffin

Enjoy these muffins while they’re warm with a little spread of butter, apple sauce, or simply some apples, or try them after they’ve cooled for a great on-the-go snack. They are the perfect mate for orange juice, coffee, oat milk Matcha latte or even a mimosa!

Any way you slice them, these awesome Gluten-Free Blueberry Muffins are loaded with berries and great for any occasion!

Can You Store Gluten-Free Blueberry Muffins?

To store these tasty muffins, allow them to cool then move them to an airtight container. These muffins can be kept on the counter for up to 4 days, up to one week in the refrigerator and up to three months in freezer, if you can resist them for that long like me 🙂

Reheat them in the microwave or toaster oven, or simply enjoy them at room temperature, it is your choice, but I definitely enjoy them even after 10 days in the refrigerator warmed up in a toaster oven.

Please leave me a comment below if you try this recipe.

Thank you!

Amazing Gluten Free Blueberry Muffin

Author: Cali Cooking Method:Baking Cuisine:American Mediterranean Courses:Breakfast Dessert Snacks

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 20 minutesTotal time: 50 minutesServings:12 servingsCalories:540 kcal Best Season:Available

Description

Discover the ultimate gluten-free blueberry muffin recipe! Indulge in tender, heavenly flavorful muffins bursting with juicy blueberries. Perfect for gluten-sensitive diet. Try it and you will not be disappointed!

Instructions

Preheat your oven at 375°F.
Grease or line up a muffin tin with muffin liners.
In a bowl add all the dry ingredients and whisk together gently.
In a Separate bowl, add the room temperature eggs, and whisk for just few minutes, then add all the other wet ingredients. Whisk gently, no need to over mix.
Add a few pinches of the dry mix into a small bowl and gently toss the blueberries in this flour mixture, this will prevent the blueberries from sinking to the bottom of the muffins.
Add the dry ingredients to the wet and gently whisk to combine.
Carefully fold in the blueberries.
Use a large scoop to fill the prepared muffin tin with batter.
Top with extra blueberries and optional streusel topping, which will give the muffins a nice finish.
Bake for 20 minutes or until fully puffed up and golden brown, you will notice especially after the toothpick comes out dry.

Notes

Please leave me a comment below if you have tried this recipe. Happy Baking!!!

Keywords:Gluten Free Blueberry Muffins, Best Gluten Free Blueberry Muffins

Nutrition Facts

Servings 12

Serving Size 2

Amount Per Serving
Calories 230kcal

% Daily Value *
Total Fat 9g14%
Saturated Fat 5g25%
Trans Fat 0.2g
Cholesterol 50mg17%
Sodium 200mg9%
Potassium 75mg3%
Total Carbohydrate 30g10%
Dietary Fiber 1g4%
Sugars 15g
Protein 5g10%

Vitamin A 300 IU
Vitamin C 2 mg
Calcium 72 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Nutrition Facts

Serving Size1 Muffin

Servings6

Amount Per Serving

Calories540

% Daily Value *

Total Fat23g

36%

Saturated Fat13g

65%

Carbohydrates 76g

Gluten-Free

Why You’ll Love These Bagels ❤️

Ingredients

Ways to Eat These Bagels

How to store your gluten-free high-protein bagels to keep them fresh and delicious

Short-Term Storage (Up to 3 Days)

Refrigeration (Up to 1 Week)

Freezing (Up to 3 Months)

Reheating Tips

AH-mazing Oatmeal GF Everything Bagel

Nutrition Facts

Appetizer 22

Beverage 3

Breakfast 25

Desert 21

Dinner 15

Lunch 8

Salad 1

Snack 2

Vegan 0

Nutrition Facts

Nutrition Facts

Cauliflower Pizza Crust: The Game-Changer

Notes & Substitutions for the Best Cauliflower Pizza Crust

Can Pizza Be Healthy?

Final Thoughts

Delicious and Easy Gluten-Free Cauliflower Pizza

Description

Ingredients

Instructions

Nutrition Facts

The Ultimate Healthy Lentil Bread

Why Choose Gluten-Free Lentil Bread?

Ingredients You’ll Need

Step-by-Step Recipe for Gluten-Free Lentil Bread Rolls

1. Prep the Lentils

2. Blend the Ingredients

3. Prepare for Baking

4. Form the Dough

5. Bake

Enjoy Your Homemade Lentil Bread Rolls!

Health Benefits of Lentils

Pro Tips for Baking Lentil Bread

Frequently Asked Questions about Lentil Bread

Conclusion

How to make the best vegan GF Lentil Bread Roll

Description

Ingredients

Instructions

Nutrition Facts

Why Banana bread?

What you need to make this recipe

How to make banana bread

Pro Tips for making this recipe

FREQUENTLY ASKED QUESTIONS

Try It Out!

Nutrition Facts

How to make a delicious Gluten Free Banana Bread

Description

Ingredients

Instructions

Notes

Nutrition Facts

A Hearty Hug in a Bowl- Welcome back Palette Pioneers!

The Allure of Split Pea Soup

Why Split Peas?

Health Benefits

Comfort Food

Ingredients You’ll Need

Simple and Accessible

Nutritional Powerhouse

Cooking Time and Serving Size

Quick and Easy

Serves Four

Nutritional Information

Step-by-Step Cooking Instructions

Step 1: Prepare Your Ingredients

Step 2: Add the Split Peas

Step 3: Add the Spices

Step 4: Add Water