Well, that's been a long hiatus!
I decided to post this recipe because I've noticed how hard it is to find simple Gluten-Free recipes! My significant other is undergoing some investigation for Gluten intolerance and/or Celiac disease, so I have started experimenting with wheat free cooking. It's a challenge, that's for sure! Bread will be the next big thing I attempt, since both of us really used to enjoy those grainy artisan breads from the bakery.
Mark (my significant other) wants me to make gluten-free beer, but I think I'll stick to baking. This recipe calls for ingredients that should be easy to find.
Just a note about ingredients: I've used oatmeal in these, and oatmeal is generally considered safe for Celiac and wheat-free diets (and here is another link from Health Canada). However, the 'generally' is there because there is some fear of cross-contamination of the grain. If you are incredibly sensitive to gluten, or deathly allergic to wheat, please use caution with the oatmeal! If in any doubt at all, don't make these, and if only a little worried, then make sure to use certified gluten and wheat free oats. If you are newly diagnosed, then tuck this recipe away, and make it when you are reintroducing potentially problematic foods!
Preheat oven to 325 degrees F
Bake for 20-25 minutes
1 Cup oatmeal
1/2 cup almond meal/ almond flour
1/4 cup potato starch (NOT potato flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1/2 cup yogurt, any flavour
1/2 cup water
1 whole egg
1 mashed banana OR 1/2 cup applesauce
1 Tbsp melted butter
1/4 tsp cinnamon
3/4 to 1 cup frozen blueberries
Mix together the dry ingredients, making sure there are no lumps.
Make a little space and mash the banana in the same bowl. Add the yogurt, water, and egg and mix together, then mix into the dry ingredients. Drizzle the melted butter over it all, and blend together.
Stir in the cinnamon and the frozen blueberries. Fill muffin tins fairly full, and bake in 350 degree oven for 20 to 25 minutes.
These don't rise too much, and really should be left to cool somewhat before eating. I can never seem to wait, though, and they are fine when too hot to eat.