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Aug
20
2010

A Moment To Listen…and Power-Packed Muffins

Gluten-Free Dairy-Free Muffins

This post is linked to Simply…Gluten Free (Gluten Free Photo Contest).

This post is linked to Two for Tuesdays at Girlichef.

No story to go with this recipe. No witty thoughts.  Just a poem. Food for thought. Then thought for food.

Grab tissue and a quiet room.  Read this and then hug your children.  Make these muffins and then eat them together.

Take A Moment To Listen

Take a moment to listen today

To what your  children are trying to say.

Listen to them whatever you do

Or they won’t come back to listen to you.

Listen to their problems, listen to their needs;

Praise their smallest triumphs, praise their littlest deeds;

Tolerate their chatter; amplify their laughter;

Find out what’s the matter, find out what they’re after.

If we tell our children all the bad in them we see,

They’ll grow up exactly how we hoped they’d never be.

But if we tell our children we’re so proud to wear their name,

They’ll grow up believing they are winners in the game.

So tell them that you love them, every single night,

And though you scold them, make sure you hold them and tell them they’re all right.

“Good night happy dreams, tomorrow is looking bright.”

So take a moment to listen today,

To what your children are trying to say.

Listen to them, whatever you do,

And they will come back to listen to you

Denis Waitley, best selling author, speaker, poet, and lyricist.

Sometimes, a reminder like this helps us focus on what is really important in our lives. Missing the smallest moments may lead to our biggest regrets.

So grab your kids and make some muffins. And take a moment to listen to them.

These muffins are filled with omega goodness and protein.  They are a perfect way to tell your children that you love them. They are also a great treat to start the morning off right and a perfect snack to throw into your child’s lunchbox.  As written, they are Gluten-Free, Dairy-Free, and Soy-Free, with directions on how to also make them Nut-free and Egg-free.

gluten free dairy free muffins

Raisin Cinnamon “Bran” Muffins

Ingredients:

1/2 cup gluten free flour blend – I used Carol’s Amazing All Purpose Flour (Check to see that there is xanthan gum in your flour blend-if not, add 1/4 tsp xanthan gum to this recipe)

1/2 cup Almond flour-such as Digestive Wellness (for Nut-Free version use an additional 1/2 cup of your gluten-free flour blend instead of Almond Flour)

1/4 cup flax meal (or ground chia seeds)

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon pumpkin pie spice (or more to taste; or just use an additional 1/2 teaspoon cinnamon)

1/2 teaspoon sea salt

1/3 cup + 1 Tablespoons honey (liquified, not solid)

3 eggs (for Egg-Free version, in a separate bowl, mix together 3 Tablespoons Flax meal, and 9 Tablespoons Hot water or Rice milk – let sit for 5 minutes, or more, until it becomes a gel-like consistency. Also, add an additional 1/4 tsp baking soda to your dry ingredients to help with rise)

4 Tablespoons coconut oil (measured in liquid form), or canola, or grapeseed oil

1 Tablespoon vanilla

1/4 cup Vanilla Hemp Milk (or any Non-Dairy milk)

3/4 cup raisins (soak raisins for 20-30 minutes before adding to the batter, then drain on paper towel – this will prevent them from sucking moisture from the muffins as they bake)

Directions:

1. Preheat oven to 350 degrees.  Line or grease a muffin tin.  In a medium bowl, thoroughly sift together gluten free flour blend, almond flour (or additional flour blend), flax meal or ground chia seeds, baking bowder, baking soda, cinnamon, pumpkin pie spice (or additional cinnamon), and salt.

2. In a high-powered blender, add eggs (or already mixed egg-replacer), honey, coconut or other mild tasting oil, vanilla, and Hemp milk (or dairy-free milk of choice).  Blend on high speed for 30 secondes to one minute.

3. Mix the wet ingredients into the sifted dry ingredients.  Then gently fold in the raisins.

4. Fill muffin liners or greased tins 2/3 of the way full.  Bake for 13-15 minutes, or until toothpick comes out clean.

This post is linked to Kelly The Kitchen Kop’s Real Food Wednesday.

This post is linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday and Gluten Free Homemaker’s Gluten Free Wednesdays.

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