Gluten-Free Sexiness!

A muffin being undressed is just sexy!

Last week I was starving at around 4pm. Mind you, only a a few hours after lunch time. I was craving moist, flavorful cake but there was no cake around. So I grabbed a bowl and threw all these ingredients together. This is what I remember putting in it. Play with this recipe, add some nuts, remove the pumpkin! I hate the fear people bake with and sure, when you’re baking someone’s wedding cake…follow a recipe! But these muffins are a great item to play around with, because they are just that….MUFFINS.  Experiment, bake them off, relax and enjoy some delicious treats!

Did you know it is Celiac Awareness Month? I found out through Ea Stewart and her lovely site The Spicy RD and thought I’d post a gluten-free recipe! While at CIA, we took an Advanced Baking Class which revolved around not only gluten-free but other dietary restrictions such as sugar-free, reduced calories and vegan options. This week I will also be posting my final project in that class which was Bread Pudding done four ways: a control, vegan, reduced calories and sugar free. Can’t wait to share it with all of you!

Topped with Black Sesame Seeds and Golden Flax Seeds!

Bunny Muffins
2 tablespoons butter, softened
1 egg, from backyard
1/4 cup brown sugar
1/4 cup honey
1 1/4 cup oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup pumpkin puree
1/4 cup shredded unsweetened coconut
1 large carrot, shaved with Microplane
black sesame seeds
golden flax seeds
ground cinnamon

1. Simple: throw everything in a bowl. Mix. Over mixing is not an issue here because there’s not gluten, anywhere!
2. Scoop into line muffin tins and top with a mix of black sesame seeds, golden flax seeds and cinnamon.
3. Now this is what made these muffins out of this world. Bake them for LESS time then they need. I baked them for about 10-12 minutes at 350F and brought them out while they were still soft. Leave them in the pan and the residual heat will finish them off. This made these muffins so ridiculously moist!
4. Enjoy!

If you’re searching for more gluten-free desserts to make this month, check out these great recipes:

Over at Mis Pensamientos, Junia has some Amaretti Cookies that reminded me of making Almond Ice Cream this summer and adding chunks of Amaretti Cookies throughout the ice cream!

Head over to A Girl and Her Carrot, where Jen urges you to not eat the Twinkie and eat fruit! (She’s kind of like a Fruit/Veggie bully, in the nicest sense!). She’s made these wonderful looking Cinnamon-Glazed Pears. They look so good I don’t even remember what aTwinkie is! These would be great with a cheese platter!

Click on over to The Spicy RD, where you will discover a great recipe for Vanilla Birthday Cake with Berries and Cream! That cake just screams summer! I like how the recipe combines different flours to make a “cake mix”. Each flour adds a special something!