Blueberry Lemon Muffins

Most muffin recipes I've tried have seemed to lack 'something' - turns out it was a hint of lemon!

Blueberry Lemon Muffins

2 cups all purpose flour (or 2 cups rice flour)
1 cup whole wheat flour (or 1 cup potato starch + 1 tsp xanthan gum)
1 cup sugar
4 tsp baking powder
2 eggs
1/2 cup oil
1 cup milk
2 cups blueberries (fresh or frozen)
zest plus juice of 1/3 small lemon

Combine dry ingredients in large bowl. Add eggs, oil, milk and lemon. Mix until just moist. Fold in blueberries. Grease 18 muffin cups and fill 3/4 full with batter. Top muffins with another sprinkle of sugar. Bake at 400 degrees for 20 minutes.

Blackberry Pie

Blackberry Pie

3-4 cups blackberries
3-4 tbsp sugar
3 tbsp flour (or rice flour)

Combine all ingredients. If using fresh blackberries, allow to sit in refrigerator for 1 hour. Pour into pie crust and top with lattice crust or vented crust. Bake at 400 degrees for 40 minutes.

Rhubarb Pie

This is one of my absolute favorite desserts. It's a little tart, which I think is just perfect.

Rhubarb Pie

3-4 cups rhubarb, sliced 1" thick
1/2 cup sugar
3 tbsp flour (or rice flour)

In large bowl, combine all ingredients. Let sit in fridge for 1 hour. Pour into 1 double crust pie shell and top with lattice crust or crust with vents. Bake at 400 degrees for 50 minutes.

Gluten Free Vinegar Pastry Crust

This makes quite a nice pie crust - to roll out, flour a cloth or waxed paper, roll dough in flour until no longer sticky, roll out with rolling pin. Invert pie plate over center of dough, slide hand under paper, and invert, gently pressing dough into edges of plate. Repeat for top crust, cutting vents in dough before inverting. I'm usually too lazy to roll out the dough and found that it works just as well, though isn't as pretty, to press the bottom crust into the pan in chunks and then smooth, then flatten top crust dough into several circles and place evenly across top of pie.

Gluten Free Vinegar Pastry Crust

1.5 cups rice flour (Bob's Red Mill makes a good white and a good brown rice flour)
1/2 cup potato starch (I also use Bob's Red Mill)
1/2 cup corn starch
1 tbsp sugar
1/5 tsp xanthan gum
3/4 cup butter
1 egg, lightly beaten
1 tbsp vinegar
3 tbsp cold water

Combine dry ingredients. Cut in butter until forms pea-sized crumbs. Mix egg, vingar and water. Add 2 tbsp at a time until dough is of playdough consistency.

Granola

This recipe is, unfortunately, not GF (unless you happen to be able to tolerate gluten free oats, which I cannot).

Granola

3 cups oats
1/2 cup slivered almonds
1/2 cup crushed pecans
1/2 cup shredded coconut
1/4 cup brown sugar
1/4 cup maple syrup
2 tbsp honey
2 tbsp canola oil
1/2 cup raisins or craisins

Combine all in large bowl and mix well. Spread onto cookie sheets. Bake at 250 for 1 hour or until golden, stirring every 15 minutes.

Strawberry Mandarin Salad

Strawberry Mandarin Salad

1 6-oz bag spinach leaves
1 cup strawberries, sliced
1 small can mandarin oranges, drained
4 oz slivered almonds
4 oz crumbled feta cheese

Place spinach in bowl. Top with remaining ingredients. Serve with Poppy Seed dressing.

Tuna Salad

A fun, light lunch - good on rice cakes or bread - double if feeding more than two

Tuna Salad

2 5-oz cans of tuna
1 large stalk celery, chopped
2 green onions, chopped
2 tbsp sweet pickle relish
2 tbsp mayonnaise
1 generous squeeze lemon juice
liberal dash pepper

Combine all in bowl and mix well.