Gluten, Dairy & Sugar Free Zuchinni Muffins

I love baked goods. There’s something so enjoyable about them. I suppose it could be considered a comfort food of sorts, to me at least because my mother used to bake fresh scones on Sundays. Unfortunately baked goods don’t like me quite as much as I like them. They wreak havoc on my body, which is why I love experimenting with alternative ingredients such as stevia and gluten free flour as in the recipe below. These muffins are so satisfying! They came out immensely moist with just the right touch of sweetness and they are…packed with vegetables? Gotta love that. Not only do I feel good after eating something like this, I know that I can enjoy the types of things I love while nourishing my body. Here’s to our health!



Zucchini Muffins

1 1/2 cups gluten free flour

1/2 cup almond meal

1/2 teaspoon salt

1 teaspoon baking soda

30 drops stevia

1/4 cup coconut oil

1/3 cup coconut water

2 large eggs

1 1/2 cup grated zucchini

1/2 cup raisins

3/4 cup chopped walnuts or pecans (optional)


Preheat oven to 350°. Prepare a muffin tin by lining it with paper or by greasing it.

Combine gluten free flour, almond meal, salt and baking soda in a medium bowl. In a small bowl, combine eggs, coconut oil, coconut water and stevia. Add wet ingredients into the dry and mix sparingly until just combined. Fold in zucchini, raisins and nuts if using.

Fill lined muffin tins with batter. If you have more muffin tin than batter, fill unused holes with water. (This helps the muffins to rise.)

Place on the middle rack of your oven and cook for 20-25 minutes. When a toothpick inserted into one of the muffins comes out clean, they’re finished. Let cool slightly and enjoy! Serve with butter or a butter alternative and jam-or simply as they are.

Great for breakfast or snacks-and super easy for on-the-go.


Apricot & Blackberry Crisp

What to do with the 2 lbs of Blackberries I harvested from the garden this morning? Make a crisp, of course! This is a great dessert, but also makes a nice breakfast. You can eat it warm from the oven or cold from the fridge.

Apricot & Blackberry Crisp

Apricot Berry Crisp

(Gluten & Dairy Free, No Sugar Added)

1-2 cups pitted sliced apricots (skin on)

5-6 cups fresh blackberries (you should have a total of 6 or 7 cups of fruit.)

1 teaspoon dry stevia, divided
1 ½  cup gluten free quick cook oats

2 tsp cornstarch
¾  cup gluten free flour (I used Pamela’s gluten & dairy free all purpose.)
½  cup almonds, roughly chopped
½ cup melted coconut oil
Preheat oven to 375 degrees F. Lightly grease a 8-inch square baking dish with either coconut oil or dairy free butter (I used Earth Balance spread.)

Spread the chopped almonds onto a jellyroll pan and toast 5-7 min or so. (Shake pan gently every 2-3 minutes so as not to burn.) Remove from oven and let cool.

In a medium bowl gently mix together apricots, berries, cornstarch and ½ teaspoon stevia. Pour into prepared baking dish.

In another medium bowl stir together oats, flour, almonds, remaining ½ teaspoon of stevia and coconut oil.

Sprinkle oat mixture over the fruit. Bake for 1 hour or until fruit is bubbling and topping is golden brown.

Let cool 5 minutes and enjoy!

* Stevia is very sweet so be careful not to add too much. Taste your fruit before adding, and if the fruit seems sweet enough by itself you may choose to omit this or use less.