Gluten and Dairy Free Blueberry Muffins

Our trip to Wilmot Orchards was fun, carefree and fruitful. While in their beautiful yummy cafe I was introduced to Astoria Mills Gluten Free Flours. I am a little obsessed with these flours right now. It has become the life support to my gluten free baking. Seriously. Anyway, I couldn't wait to get home to start baking. Nothing is more satisfying on a summer morning than freshly baked blueberry muffins. My children sat at the table anxiously awaiting the fruits of their labour from the previous day.








Now for the recipe. I am obsessed with Julia Childs. I love everything she did and liked. (Except for the cigarettes!) One of my beloved recipes from her Baking With Julia cookbook is the Blueberry Muffins. The only thing I had to tackle was how to "clean up" this recipe. That means, no dairy, no gluten, and no refined sugar. So here's what I came up with.

First some words of caution. This recipe requires a gentle hand and the ability to hold back a little. The fluffy delicate texture will be your reward if you comply. Trust me.

Dairy and Gluten Free Blueberry Muffins

1 3/4 cups Astoria Mills Gluten Free Pastry Flour
1 teaspoons baking soda
1/2 teaspoon cream of tarter
1 teaspoon salt
1 pint blueberries
3/4 cups coconut milk
1/4 cup coconut cream (This is the top thick part of the coconut milk that stays at the top of the can. Try to keep it thick)
Scant 1/4 cup creamed honey (optional)
1/2 cup vegetable oil (coconut is a great one)
2/3 cup coconut sugar (you could use other sugars)
2 large eggs
1 large egg yolk
(Whisk the eggs and set aside)

Makes about 18 muffins. Preheat oven to 400 degrees.

Mix the flour, baking soda, cream of tartar, coconut sugar and salt together. Mix a tablespoon of the mixture with the blueberries. This prevents the blueberries from sinking to the bottom. This is a great tip from the original recipe.

Gently fold the coconut milk and coconut cream together.

Whisk the honey and eggs until blended and creamy-ish.

Add the egg-honey mixture to the coconut milk mixture. Gently fold the mixture.

Shift half of the dry ingredients into the coconut-egg mixture bowl. Fold it gently. Don't worry about getting it fully combined. Add the rest of the flour. Make sure to fold it in until almost mixed. Gently place blueberries over the bowl. Fold very gently.

Spoon the batter into paper lined cupcake tins at 2/3 full. Bake for about 15-20 minutes. I usually check by touching the tops to make sure they are firm but also give a little. The tops will get a nice golden colour.

Let them cool a little on a rack. It will be hard to resist digging in but it will be well worth it.

Enjoy.

Have you "cleaned up" any recipes lately?

Butter Cup Chicken Soup

One of my favourite things about living in our town is the multitude of farms around us.  I love living here because we have all the conveniences of a city and all the luxuries of a small town.  Today we went to The Cottage Hospital.  You know you are going to get good service when you go to a hospital with that name.  It is in a nearby town that I have to say I have a little crush on.  The hospital is probably the size of my house, but the town is beautiful.

These tiny onions melt in the soup. No chopping.  Love it!

These are regular onions.  I didn't use them in this recipe.

More fresh local goodies.

On our way back from the hospital I wanted to stop at a little farm shop that sells fresh produce and the best butter tarts ever.  My friend Libby was coming over and I wanted to get something I know she would love.  We saw what I thought was butter nut squash.  It happened to be butter cup squash.  The squashes were the most beautiful colours of orange and green.  Each one was absolutely perfect.  I also picked up some small cooking onions, smooth potatoes, long green leeks, cabbage, and fresh garlic.  I also caught something else I have never heard of before - sweet potato squash.  It was a light creamy colour with green strips. I couldn't wait to introduce these ingredients to our kitchen.

You have to love the lush oranges and yellows.

All these ingredients were screaming to party in my chicken soup.   I love how new ingredients produce surges of inspiration for the kitchen.  Here is my recipe for Butter Cup Chicken Soup.  This recipes made 3 pot fulls.  (I borrowed 4 slow cookers for our children's blessing ceremony and I wanted to return them full rather than empty.)

Butter Cup Chicken Soup

I challenged myself not to use anything out of a package for this recipe.

2 whole chickens cut into quarters
4 cups mini or cut carrots
6 celery sticks chopped
2 bunches of garlic smashed
1 large bunch of fresh thyme  (You can use dried thyme (4 tablespoons))
6 small cooking onions peeled and cut in half
1 butter cup squash peeled cut into large chunks (I suppose you can use butter nut squash)
3 sweet potato squashes peeled and sliced into large chunks (optional)
3 leeks washed and cut in half
water
salt and pepper to taste (I do love my white pepper but you can use black)

Fill a large pot with water to cover all of the ingredients.  You might need to make this in three batches or in a very large pot.  Add all the ingredients and let come to a boil over medium heat.  Cook until all the squashes have dissolved and chicken is falling away from the bones when you stir the pot.  The onions should have dissolved by this time. Continue to simmer on low-medium heat until the soup thickens.  Taste the soup to ensure you have enough salt and pepper.  You are ready for some awesome chicken-squash goodness.  You might want to cut up some of the chicken if you prefer chicken in every spoonful.


From our kitchen to your table!

Gratitude on the Range

Our visit was cut short by the rain!  We will be back for the corn.

On Friday, my family joined another family on a farm visit in Zephyr, Ontario.  We saw the most beautiful chickens, white young turkeys and lazy pigs. In every direction we were met with a reminder of God's love for us.  Fields lined with sweet red strawberries, limitless skies, and children chattering in the background.  I just wanted to whisper "how great is our God?" As we walked around we also saw dirt, mud and unattractiveness.  This unpleasantness is where our nourishment comes from.  This is where we get the energy to grow and heal.   They partner with God to bring to our bodies what we turn away from.  I am filled with an overwhelming gratitude to the farmers and the workers that rise before the sun and cover themselves in dirt for our nourishment.  The rest of my gratitude list will be expressed in photos of our farm visit.  Bon appetite!

Nothing like the colour red on a farm!

The prettiest copper coloured chickens I have ever seen!

Can you tell how much we loved the chickens?

Pure White Young Turkeys

Three Billy Goats

The reason for our early departure.

Join Ann Voskamp as she encourages us to give thanks!

Journey to Gratitude

On Saturday, my family and I went to the Cobourg Sandcastle Festival.  It was a busy day.  Everyone was worried about getting there early and the traffic.  My mom and I decided to take the winding route.  As we drove we chatted about how great it was to not worry so much about the destination.  Living near big cities we are always talking about how long it takes to get to places.  Our inclination is to rush the journey.  We found a way to enjoy the journey as much as the destination. I wanted to give thanks for those things that we hear/see often but overlook even more.  

Thank you God for:

-rolling hills that keep you guessing

-Ella-Shilloh's long nap in the car

-farmers that keep us fed

-our 10 year old van that gets us from adventure to adventure

-fresh eggs and blueberry picking signs

-old barns that dot our journey

-mustard yellow fields with mystery crops

-animals that bring smiles to the children

-hill top views

-sand

-chip trucks with "newfie fries" (fries with stuffing and gravy- who knew?)

Thank you Lord for the everyday, the winding road, and a journey that keeps us guessing!

Join Ann Voskamp as she encourages us to give thanks.