Blueberry Cornbread Muffins

What are they like? 

- Moist

- Full of blueberry

- Perfect with honey

- Sweetened with fruit

Recipe

12 muffins, or 6 large muffins

Wet
1/4 cup grapeseed oil OR coconut oil, melted
2 large eggs, room temperature
1/2 cup apple sauce OR coconut milk
1/2 cup water, warm
2 tsp vanilla
Dry
1 cup gf flour mix* (see note)
2/3 cup corn flour
1 tbsp sugar
2 tsp baking powder
1 tsp psyllium husk powder or xanthan gum
1/2 tsp salt
1 cup blueberries

Directions:

1. Preheat oven to 425°F. Line 6 large muffin cups or 12 small muffin cups with liners.

2. Whisk together the dry ingredients in a medium sized bowl.

3. In a separate bowl, whisk together the oil, sugar, apple sauce, water and vanilla. (If you’re using coconut oil or coconut milk you’ll need to make sure they are warmed/melted for 30 seconds or so in the microwave before adding the eggs.) Whisk in the eggs.

4. Place 1 cup of fresh or frozen blueberries in a bowl. If using frozen berries, sprinkle 2 teaspoons of the flour mixture over the top and tap the container to coat the berries (this keeps the color from running as much in the batter).

5. Add the wet to the dry and stir until some specs of flour remain unincorporated. Then add the berries and stir until the batter is just mixed together.

6. Spoon equal amounts in to six large muffin cups, filling the tins to the top, and bake until a toothpick inserted comes out with a crumb or two attached, about 18 minutes. (Regular sized muffins will baker more quickly.)

   Serve with honey, butter, or as is. Store in the refrigerator for up to 3 days or freeze.

   *For the gluten free flour blend mix together:

   4 1/2 cups (495g) brown rice flour (It is best to use superfine brown rice flour, like the Authentic Foods brand.)

   1 1/2 cups (219g) potato starch

   3/4 cup (81g) tapioca starch

Crispy Fennel & Apple Salad with White Wine Vinaigrette

What is it like? 

- Crunchy, crispy & juicy

- Super refreshing

Recipe

Serves 4-6, prep 10 minutes

1 fennel bulb, sliced thinly, white part only; also slice 2 tbsp of the fronds
2 stalks celery, diced
1 large apple, sliced small
Onion, diced
1/4 cup parsly, sliced
1/4 cup raisins
1 tbsp wine whine vinegar or lemon juice
1 tbsp olive oil
salt, to taste 

Directions: 

1. Chop all of the vegetables and the apple and place them in a large bowl. 
2. Add the raisins, drizzle the salad with white wine vinegar, olive oil, salt to taste, toss and serve! 
3. This salad makes great leftovers, just add a little more vinegar or lemon before serving it the next day. 

Carrot Cake Pancakes

What are they like? 

- Deliciously chewy

- Full of oats, carrots, raisins & walnuts

- Awesome with maple syrup & whipped coconut cream

Recipe

Dry
1 1/2 cups gluten free flour
1 1/2 tsp psyllium husk powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp salt
1/4 cup walnuts
1/3 cup raisins
1 cup shredded carrot
1/4 cup unsweetened coconut 

wet
1 1/2 cups soy milk OR preferred milk
2 tbsp coconut oil
1 egg OR substitute vegan egg
1 tbsp honey, optional OR agave for vegan
1 tsp vinegar
1 tbsp vanilla 

Directions: 

1. Mix together the dry and wet ingredients in separate bowls. Then pour the wet in to the dry and mix until combined. 
2. Place a heavy skillet over medium high heat, like a cast iron, but any skillet will work. Add 1 tsp of oil and place spoonfuls of batter into the pan. Turn the pancakes over once small bubbles surface and start to pop. Cook pancakes for several more minutes and then test for doneness and repeat with another batch.
3. Keep them warm and serve. If you are feeling like going all out, bellow is an excellent topping! 

My favorite topping for pancakes, waffles, or french toast is as follows:
- a spread of almond butter
- sliced pear  
- frozen blueberries, warmed (the juice makes a great sauce) 
- maple syrup
- walnuts & cinnamon
- whipped coconut cream, optional 

Just place the toppings on the table and everyone can help themselves. 

Sweet Pork Spring Rolls, perfect for dipping

What are they like? 

- Crispy

- A gentle fusion of Asian-American flavors 

- Sweet & salty 

Here is a photo of the filling, which is also great just served with rice.

Recipe

Fried or fresh, your choice! 

1 lb ground pork OR baked tofu
1 tsp preferred oil, plus 2 tsp sesame oil
1/2 onion
4 leaves of green cabbage, chopped very thinly
2 large carrots, grated
1/2 cup chopped parsley
1 tsp apple cider vinegar
2 tsp sugar
2 tbsp low sodium soy sauce or too taste, plus low sodium soy sauce for dipping 

Optional: 

If you are eating these fresh, add a large piece of crispy romaine lettuce or bean sprout to add a nice crunch! 

Directions:

1. Heat a large pan over medium heat. Add 1 tsp preferred oil, such as grape seed or olive oil (the olive oil tastes great in the recipe, even though it is not an asian flavor). 
2. Sauté the ground pork with the onion for about 8 minutes, until the pork is almost cooked. Then add the rest of the ingredients and sauté until the cabbage is tender if you plan to eat the spring rolls fresh*. 
3. Prepare the gluten free spring roll rice wraps according to package instructions. Usually they sit in warm water for about 30 seconds until they become soft and pliable. Spread the rice wrap out on a plate, place 2 heaping spoonfuls of the pork filling in the wrap, roll them up (like a burrito), and serve! 

These rolls have such great flavor that I prefer not to mask it with a strong sauce, simply dip them in low sodium soy sauce. 

*If you plan to shallow fry these spring rolls, make sure the pork is cooked, but the cabbage should still be a little tough to chew. To shallow fry, make the rolls with the slightly undercooked filling, heat 1/2 inch of high smoke point oil (such as grape seed or canola oil) in a clean pan over medium heat and place the rolls in the oil. The oil should be about 375°F and you will probably need to turn down the burner after the first few minutes of cooking. Cook the rolls until they are light brown and then flip them and repeat. Place the rolls on a paper towel-lined sheet to cool. 

Triple Cream Brie..

What is it like? 

- Extra creamy

- Intensly cheesy

- Perfectly smooth

Recipe

1 cup coconut cream
1/4 cup oil
1/4 tsp tumeric
1 oz dried shiitake mushrooms hydrated in 1/4 cup warm water (include water)
1 tbsp nutritional yeast
1/4 tsp smoked paprika
1 tbsp dark miso
1 tbsp tapioca starch
3/4 tsp salt

Directions:
Soak the dried mushrooms in 1/4 cup warm water and allow them to hydrate for about 20 minutes.

Once the mushrooms are hydrated, combine all of the ingredients in the blender and blend for about 1 minute, until combined.

Transfer the mixture to a small sauce pan and heat gently over medium heat. Whisk to prevent sticking. When the mixture gets hot and a few bubbles rise from the bottom of the pan, be sure to stir it continuously as it thickens. Allow it to “simmer” for about 2 minutes while stirring.

Transfer the cheese to a heatproof container for storage and allow it to cool at room temperature for about a half hour before placing in the fridge.

Enjoy with your favorite bread or crackers.

TIP:
Some dishes, especially ones with a lot of spices or herbs, develop flavor as they rest. These recipes, such as many soups, stews and curries, are often better the next day. This cheese, however, is great once it is cooled and probably will not least that long. It is best if eaten within 3 days, but will keep for up to five days.