Glutenfreeapplecherrycranberrycoconutpecangranolamuffin Recipes

GLUTEN FREE APPLE CHERRY CRANBERRY COCONUT PECAN GRANOLA 'MUFFIN

Gluten Free Apple Cherry Cranberry Coconut Pecan Granola 'Muffin image

This is The Healthiest and most Delicious dessert I've ever made. Instantly a favourite. I had to share this Gem with the World :)

Provided by HAPPYASASAM

Categories Dessert

Time 35m

Yield 22-26 Muffins, 22-26 serving(s)

Number Of Ingredients 27

Ingredients

3 cups organic quick oats (Not Instant)
5 medium organic granny smith apples
1 cup almond flour or 1 cup almond meal
1 cup dried shredded coconut
1 cup pecans
1 (540 ml) can cherry-cranberry pie filling (optional, use fresh or dried if preferred.)
1/2 cup coconut palm sugar (optional) or 1/2 cup similar healthy sugar substitute (optional)
1/2 cup honey
1/2 cup hemp seeds
1/2 cup ground flax seeds (or whole depending on availability or preference)
1/2 cup chia seeds
1/2 cup raisins
1/2 cup chocolate chips or 1/2 cup cacao, nibs
2 medium eggs
2 tablespoons coconut oil
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon salt
1 lemon, zest of
splash water (depending on consistency) (optional)
splash milk (depending on consistency) (optional)
other dried fruit
nuts
seeds
vanilla extract
shredded zucchini (to replace oats) or shredded carrot (to replace oats)

Steps:

Toast Pecans or Nuts in Cast Iron Pan over low to medium heat, to release oils. Aprox. 10 minutes.
Preheat Oven to 350°F.
Meanwhile, combine dry ingredients.
Peel and Core Apples Cut into 1 inch bites. Add to dry.
Combine wet ingredients.
Combine all Ingredients.
Once well mixed into a very thick batter, Divide into Muffin Cups or a Pie Dish to Make an Apple Crisp. Bake for Approximately 20-30 Minutes, when Edges & Tops Brown. I had to lower heat after 20 and bake for 10 more.
Remember in Cooking, Everything is Optional So Please Modify to suit your Dietary needs and tastes.

Nutrition Facts : Calories 205.8, Fat 10.7, SaturatedFat 4.6, Cholesterol 14.9, Sodium 115.9, Carbohydrate 27.3, Fiber 4.4, Sugar 15.3, Protein 3.6

GLUTEN-FREE POUND CAKE WITH CRANBERRIES

Gluten-Free Pound Cake with Cranberries image

Using a gluten-free baking blend means this cake doesn't require an array of alternative flours.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated orange zest
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon fine salt
2 cups gluten-free all-purpose flour blend (spooned and leveled)
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1/2 cup dried cranberries
Gluten-free confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, and orange zest on medium-high until very light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla and salt. With mixer on low, gradually add flour blend and cinnamon and beat until just combined (do not overmix). Fold in pecans and cranberries.
Transfer batter to pan, smooth top, and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 1 1/4 hours (cover with foil if browning too quickly). Let cool in pan 15 minutes. Turn out onto a wire rack and let cool completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 562 g, Fat 30 g, Fiber 4 g, Protein 7 g, SaturatedFat 16 g

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