Spectrum Warriors: Life Through The Autism Spectrum

Apple Carrot Muffins and Double Chocolate Cookies – Gluten Free, Dairy Free

Today I am sharing two new recipes that are both gluten free and dairy free. One is a healthy muffin option that is perfect for a snack or a side option to a breakfast. The other is a yummy chocolatey cookie that was created on a whim with two busy kids helping. I was actually surprised that they turned out as great as they did (Rebecca’s note: MJ came home and declared they were DEEEEEElicious). Now, I have not eaten anything with wheat in it in 3 years, but I don’t think anyone would know that either of these recipes are gluten free in anyway.

Lets start with the muffin. With the Monkey now going to the Off To School program I wanted a nutritious snack that I could just throw in his lunch box along with his water and call it a day. Muffins are the perfect portable snack but they can often be filled with way to much sugar and to many empty calories.

This lead me to creating these yummy Apple Carrot Raisin Muffins. With only 1/3 cup of sugar for the entire recipe they are decently low in added sugar. The sweetness comes from the apples, carrots and organic raisins which are added. The Monkey loved these for snack and I will definitely be sending these to school with him in the fall as well.

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Every time I write a food post I realize how much I need to use my actual camera but when I am in the moment with life waiting for me I don’t ever have time to primp and prep anything just for a picture so it is what it is. So although the picture does not do these yummy muffins justice, take my word on it they are yummy.

Apple-Carrot Muffin

1/2 cup *gluten free flour mix

1 cup quick oats

1 tsp cinnamon 

1/3 tsp ground ginger

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2 grated apples

3 grated carrots

1 egg

1/2 cup non dairy milk

1/4 cup *molasses

2 tbsp *light oil

1/2 cup raisins

Bake at 375 F (190 C)

Start by preheating your oven and lining or greasing your muffin pan.

Next, in a medium sized mixing bowl mix together flour, oats, cinnamon, baking powder, salt and baking soda. I usually use a whisk lightly fluff and mix the ingredients together. Set aside.

Now beat together the egg, milk and oil.

Add the wet mix, apples, carrots and molasses to the dry mixture and beat till incorporated. I usually beat muffin batter by hand as you do not want to over mix the batter.

Divide batter evenly into 12 muffin cups and bake for 20 – 25 min.

Cool completely before storing.

*For the flour mix I used Cloud9 gluten free flour. It has a base of buckwheat flour which I find works really well with baked goods but I am sure these would work with any flour blend you have.

* If you don’t want to use molasses you can substitute this for honey or maple syrup.

* For the oil I used avocado oil but you can use melted coconut oil, sunflower seed oil, canola oil or light olive oil.

Next are some yummy cookies. As I have mentioned in other posts we LOVE a good cookie in this house and although we try not to make them too often I knew that with MJ coming over for a visit that I would have a guaranteed helper. My original plan was to make a regular chocolate chip cookie but the only flour I had on hand had Tapioca starch in it. Since Rebecca is extremely allergic to tapioca and has never tried it with MJ before I had to figure out a different option.  I don’t like recipes that only use rice flour as they can sometimes be grainy and most definitely often times will taste gluten free. I decided to use a base of oats, something I have done for cookies in the past, with the rice flour. I also wanted the cookies to be dairy free for Mj but since I did not have any dairy / soy free margarine on hand I opted to use sunflower seed oil.

Having MJ eager to help me with the cookies also got the Monkey on board so they each helped measure and stir as we went along. So honestly how these came out tasting as amazing as they did is beyond me because I did not have a set plan, I was creating as we went along and I had two little helpers helping me along. So you may want to add a dash of love and friendship when making these to make sure they turn out.

With all this, these yummy cookies were born.

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Double Chocolate Cookies

1.5 cups of quick oats

3/4 cups white rice flour

1 cup sugar

1/4 cup cocoa

1/2 tsp salt

1/2 tsp baking soda

2 eggs

3/4 cup oil or melted butter

1 tsp vanilla

1 cup chocolate chips

Preheat oven to 375 F (190 C)

Grease or line a cookie sheet, set aside.

In a medium sized mixing bowl mix together the oats, flour, sugar, salt, and baking soda.

Add the eggs, oil and vanilla. Mix well.

Drop batter by rounded tbsp on your prepared baking sheet. Bake for 12 – 15 minutes depending on the size of your cookies.

Makes about 36 cookies.

Don’t forget your dash of love and friendship.

Enjoy!

Sabrina

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