Alex Gellman

Natural Wellness and Integrated Healthcare

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Gluten Free & Grain Free Muffins

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Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 12 muffins or 24 mini muffins
Serving Size: 1 regular muffin or 2 mini muffins
Courtesy Colette Haddad, Body Mind & Soul Inc.

Ingredients

  • 1 cup nut butter (cashew, peanut, almond or sunflower seed)
  • 2 medium sized bananas (The more ripe, the sweeter!)
  • 2 large eggs
  • 1 teaspoon vanilla (try making your own!)
  • 2 tablespoons of raw honey (or other sweeteners such as maple syrup, stevia, etc.)
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar

Toppings: dehydrated unsweetened coconut, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you
can think of. I added even more tupelo honey 😉 Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It’s very tasty with this snack, too!

Instructions

  1. Preheat oven to 400o F.
  2. Place all ingredients into a blender or food processor. You can also use a stick blender if you have one.
  3. Blend until well mixed.
  4. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  5. Add additional toppings of your choice to each muffin and lightly stir into each cup
  6. Bake at 15 minutes for full size muffins and 10 minutes for mini muffins.

Almond Flour Granola Bars

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Yield: 12 bars

Ingredients

  • 1⁄2 cup nut butter (such as peanut butter, almond butter, cashew butter or Sunbutter)
  • 1⁄4 cup honey or pure maple syrup (optional or as tolerated)
  • 1 large egg
  • 1⁄4 tsp salt
  • 1 cup blanched almond flour
  • 1⁄2 cup chopped walnuts
  • 1⁄4 cup sliced almonds
  • 1⁄4 cup raw sunflower seed nuts
  • 1⁄4 cup mini chocolate chips (optional or as tolerated)
  • 1⁄4 cup flaxseed meal
  • 1 Tbsp chia seeds
  • 1 Tbsp sesame seeds

Instructions

  1. Preheat oven to 350° F.  Lightly grease an 8”x8” square baking pan.
  2. In a medium bowl, combine the nut butter, honey, egg and salt. Stir until smooth and completely combined.
  3. In a large bowl, stir together the almond flour, nuts, chocolate chips, flax seed meal, chia seeds and sesame seeds. Pour the nut butter mixture into the almond flour mixture and stir until combined.
  4. Press mixture evenly into prepared baking pan and bake for 18 to 20 minutes, until golden brown around edges. Cool before cutting into bars

I Can’t Believe It’s Gluten Free Carrot Cake

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Ingredients

  • 1 cup (250 ml) vegetable canola oil
  • ¼ cup (175 ml) granulated sugar
  • ¼ cup (175 ml) packed brown sugar
  • 4 eggs
  • 2 cups (500 ml) “Robin Hood Nutri Flour Blend” gluten free
  • 2 tsp (10 ml) cinnamon
  • 2 tsp (10 ml) baking soda
  • 2 tsp baking powder
  • ½ tsp (2 ml) salt
  • ½ tsp (2 ml) xanthan gum
  • 3 cups (750 ml, approx. 1 lb./454 g) grated carrots

Cream Cheese Icing

  • 1 cup (250 ml) regular or low fat cream cheese, softened
  • ¼ cup (50 ml) butter, softened
  • 4 cups (1L) icing sugar
  • 1 tsp (5 ml) vanilla extract

Tools

  • Dry measuring cup
  • Liquid measuring cup
  • Measuring spoons
  • Grater
  • Hand held or stand electric mixer
  • Two 8’’ (22 cm) cake pans
  • Wire cooling rack

Directions

  1. Cake: preheat oven to 350 0F (1800). Grease two 8’’ (23 cm) cake pans
  2. Beat oil and sugars together in a large bowl of an electric mixer until combined. Add eggs, one at a time, beating well after each addition.
  3. Combine flour, cinnamon, baking soda, baking powder, salt and xantan gum in a separate large bowl. Add flour mixture to egg mixture. Beat just until combined. Fold in carrots. Divide batter evenly in the prepared pans.
  4. Bake in preheated oven 40 to 45 minutes or until toothpick inserted in center of cake comes out clean.
  5. Cool in pans for 20 minutes then remove from pans and cool completely on wire cooling rack.
  6. Icing: Cream the butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup (250 ml) at a time. Beat well after each addition. Add vanilla and continue beating until fluffy. Add 1 tbsp (15 ml) milk at a time to thin out icing if necessary.
  7. Assembly: Place one cake layer on serving dish. Spread icing. Top with remaining cake layer. Spread top with remaining icing. Refrigerate until ready to eat.

Call 416-456 HELP (4357)

Call 416-456 HELP (4357) or email your Toronto Wellness and Life Coach Alex Gellman for more information about Life Coaching Toronto. (Local services are now also available in Nova Scotia. Contact 902 542 5280.) Urgent matters requiring immediate attention email to [email protected]

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