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20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy   Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u

Gluten-Free Maple Bacon Buckwheat Carrot Muffins

My friend Shirley at GFE is rounding up some of the yummiest gluten-free muffins you can imagine and I'm thrilled to be part of the fun! My contribution is a kitchen sink of all of my favorite healthy gluten-free ingredients piled into a scrumptious gluten-free muffin that is low in sugar and full of nutrition and fiber!

Pop over to see Shirley's awesome Gluten Free Easily March Muffin Madness (MMM)!


Gluten-Free, no refined sugar, dairy or xanthan gum






Gluten-Free Maple Bacon Buckwheat Carrot Muffins, no refined sugar, dairy or xanthan gum

Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here

Gluten-Free Maple Bacon Buckwheat Carrot Muffins
Makes 8-10 muffins
Author-Ali Williams

Ingredients:

3/4 cup gluten-free Buckwheat flour
1/4 cup gluten-free oatmeal- ground to flour (see Shirley's info on protocol oats here)
1 tablespoon psyllium husks or golden flax seed, ground to flour. I use a clean coffee mill
1 teaspoon gluten-free baking powder
1/4 teaspoon sea salt
1 teaspoon gluten-free cinnamon
1 large egg
1/2 cup almond milk
3 medium carrots, washed, peeled, and grated
3 tablespoons coconut oil
2 tablespoons pure maple syrup or honey
3 slices crisp bacon for the garnish

Instructions:

Whisk the first 6 dry ingredients together in a large bowl. 

In a separate bowl, lightly beat the egg. Add the almond milk, shredded carrots, coconut oil and maple syrup.

Stir the wet into the dry until just incorporated. 

With a spoon, fill each lined muffin cup about 3/4 full of batter.

Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.

Cool on rack.

Frosting and crispy bacon garnish-opt- but seriously yummy!

Sugar-Free Cream Cheese Frosting

10 ounces cream cheese, softened
1 stick butter, room temp
3/4 cup Swerve
2 teaspoons pure vanilla extract

Beat lightly until just smooth and fluffy. 

Sugar-Free Cinnamon butter spread (my personal favorite!)

4 tablespoons salted butter, room temp
1 cup Swerve
1-2 teaspoons cinnamon, to taste
Stir together and spread on muffins! 


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