Ingredients

Dry Ingredients:

• 1 1/2 Cup Gluten Free Flour
• 1/2 Cup Almond Flour
• 1/2  tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Salt

Other Ingredients:

• 2 Eggs (best at room temperature)
• 3/4 Cup Sugar
• 1/2 Cup Neutral Oil (Vegetable, avocado, canola or coconut)
• 1 Tbsp Lemon Juice
• 1 tsp Vanilla Extract
• 1 Cup Greek Yogurt (I use lactose free)
• 1 Cup Fresh Blueberries
• 2 Tbsp Raw Sugar

Instructions

1. Line muffin tins with baking cups
2. Pre-heat oven to 425° F
3. Mix together (in a medium bowl) Flours, Baking Soda, Baking Powder, Nutmeg and Salt.
4. In a large bowl, beat the eggs and sugar for about 2-3 minutes using a hand mixer on low.   They should be light an fluffy.
5. With the mixer running at low, drizzle in the oil slowly to keep the egg/sugar mixture fluffy.   Add the lemon juice and vanilla and mix.
6. With the mixer running on low, add 1/3 of the dry mix and 1/2 of the yogurt.  Mix until combined the add another 1/3 of the dry mix and the rest of the yogurt, mix to combine.  Add the rest of the dry ingredients and mix to incorporate.
7. Stir in the blueberries (or fresh fruit of choice).
8. Refrigerate this mixture for 20 minutes (at least – can be refrigerated overnight).
9. Fill paper muffin cups with about 1/3 cup of mixture.   Add the raw sugar to the top generously.
10. Bake for 10 minutes at 425, then reduce oven to 375 and bake for another 12 – 15 minutes – tops will be slightly browned and a toothpick inserted comes out of the middle clean.
11. Let the muffins cool in the pan for 5 minutes then move to a wire rack to cool completely.

Ingredients

Rhubarb:

• 3 Cups diced Rhubarb (about 4-5 stalks)
• 1 Cup white sugar
• 3 tablespoons G.F. 1-for-1 Flour (I prefer the Anita’s Mill – it’s Canadian)

Crumble:

• 2 sticks of butter (1 Cup) softened to room temperature
• 1 1/2 cups G.F. 1-for -1 flour
• 1 cup packed brown sugar
• 1 cup G.F Oats

Instructions

Rhubarb Muffins

1. Pre-heat oven to 375° F
2. Lightly grease a 9 x 13 inch baking dish
3. In a large mixing bowl, combine the diced Rhubarb, 3 Tbsp Flour and white sugar.  Stir to coat well and spread evenly on the bottom of the prepared baking dish
4. Using a pastry cutter (or knife and fork) combine the flour, brown sugar, and oats (I use the same bowl – saves on clean up).   Spread this crumble mixture ove the Rhubarb.  You may need to use your hands to spread it to the edges and cover all the rhubarb.
5. Bake in preheated oven for 40 minutes.  Rhubarb should be bubbling up the sides and the crumble should be golden brown.

Ingredients

Muffin Mix

• 1 1/2 Cup Gluten Free Flour
• 1 Cup Sugar
• 1/2  tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 2 Cups grated Carrots
• 2 Eggs (best at room temperature)
• 1/2 Cup Vegetable Oil
• 2 tsps Vanilla Extract
• 1/3 Cup Brown Sugar

I like to use Bob’s Gluten Free Flour

Instructions

1. Pre-heat oven to 350° F
2. Mix together (in a medium bowl) Flour, Baking Soda, Baking Powder, Cinnamon and Salt.
3. Combine Carrots, Eggs, Oil and Vanilla in a large bowl and mix until combined well.   Add in the white and brown sugar and combine.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Pour mix into prepared muffin tins (greased or paper lined).
6. Bake @ 350°F for 22 minutes.   Check with a toothpick for doneness.
7. Cool 5 minutes, then remove from pan to baking rack to finish cooling.

Ingredients

• 1 8 0z package Cream Cheese (I prefer the light)
• 1/4 Cup Brown Sugar
• 1/4 Cup Powdered (Icing) Sugar
• 1 Tbsp Vanilla Extract
• 2 Tbsp Skor Bits (chopped into chunks)
• Apples (Red & Green), Bosc Pear (cut into thin wedges) for dipping.

Instructions

1. Let Cream Cheese come to room temperature.
2. Mix together the Cream Cheese, Brown Sugar and Powdered Sugar until well combined.
3. Add the Vanilla Extract and 2 Tbsp Skor Bits and mix well.
4. Refrigerate for at least 1 hour.   Can be kept in an air tight container for up to 5 days.
5. Add 1 Tbsp of Skor bits to the top.
6. Serve with sliced Apples and Pears (or any choice of fruit).

Ingredients

Cookie Mix

• 1/2 Cup Butter (1 stick) softened
• 1/2 Cup Brown Sugar (packed)
• 1/4 Cup White sugar
• 1 Egg
• 2 tsp Vanilla Extract
• 2/3 Cups Gluten Free Flour (I use Bobs Gluten Free Flour)
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 1 1/2 Cups Rolled Oats
• 1/2 Cup Chocolate Chips

Instructions

1. Pre-heat oven to 325° F
2. In a large bowl cream the Butter, Brown & White Sugar until smooth.   Then blend in the Egg and Vanilla.
3. In a smaller bowl mix together the Flour, baking soda and salt.   Add this to the creamed mixture.
4. Combine the Rolled Oats & White Chocolate Chips into the mixture.
5. Drop Tablespoon size Cookie Dough onto an un greased baking sheet ensuring they are well spaced – about 8 – 10 on a normal size cookie sheet.
6. Bake @ 325°F for 13 minutes.
7. Remove and leave on hot cookie sheet for 2 minutes then transfer to a wire cooling rack to cool completely.

Ingredients

Muffin Ingredients

• 1 1/2 Cups of all Purpose Flour
• 3/4 Cups White Sugar
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 to 1/2 cup Milk
• 1 1/2 tsp vanilla extract
• 1/2 cup Blueberries
• 1/2 cup Chocolate Chips

I like to use Bob’s Gluten Free FlourYou can use 1 full cup of Blueberries instead of the 1/2 cup of Chocolate Chips
Any non-dairy product (Almond Milk) could be used instead of Milk

Instructions

Rhubarb Muffins

1. Pre-heat oven to 400° F
2. Grease muffin tins with cooking spray.
3. In a large bowl, combine the Flour, Sugar, Salt & Baking Powder and whisk to combine.
4. In a 2 cup measuring cut beat the egg.   Add 1/3 cup of Vegetable Oil and mix, then with the milk top up to 1 cup.    Mix in the vanilla extract.
5. Combine the wet ingredients into the dry ingredients and stir into until combined.   Add in the Blueberries and Chocolate Chips, mix to combine.
6. Fill the greased muffin tins with about 1/4 to 1/3 cup of the mixture. (it will be quite thick).
7. Bake 18 minutes.   Remove and check doneness with a toothpick.    Let stand in baking pan for 10 minutes then remove from pan to continue cooling.

Ingredients

Dry Muffin Ingredients

• 1 1/4 Cups of all Purpose Flour
• 3/4 Cups Brown Sugar
• 1/2 Cup Rolled Oats
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cinnamon

Wet Muffin Ingredients

• 1/2 Cup Milk
• 1/2 tsp Vinegar
• 1/2 tsp Vanilla
• 1//4 Cup Vegetable Oil
• 1 Egg (beaten)
• 1 Cup Rhubarb (chopped, reserving 1/8th cup for topping)

Cinnamon Butter Crumble

• 1/8 Cup butter (chilled and cut into small pieces)
• 1/8 Cup all Purpose Flour
• 1/8 Cup Rolled Apps
• 1 Tbsp Brown Sugar
• 1/2 tsp Cinnamon
• 1/2 tsp Raw Sugar (for topping)

I like to use Bob’s Gluten Free Flour & Bob’s Gluten Free Rolled Oats

Instructions

Rhubarb Muffins

1. Pre-heat oven to 350° F
2. In a large bowl, combine the dry ingredients and whisk to combine.
3. Combine the wet ingredients together and then add to dry ingredients
4. Combine all together and fill muffin tins 1/2 full.    Top the muffins with the 1/8 cup of chopped rhubarb and the Cinnamon Butter Crumble.
5. Bake 24 minutes.   Remove and check doneness with a toothpick.    Let stand in baking pan for 10 minutes then remove from pan to continue cooling.

Ingredients

Muffin Mix

• 1 1/2 Cup Gluten Free Flour
• 1  tsp Baking Soda
• 1/2 tsp Salt
• 3/4 Cup White Sugar
• 3 Ripe Bananas (mashed)
• 1 Egg (best at room temperature)
• 1/2 Cup Vegetable Oil
• 1 tsp Vanilla Extract
• 1/2 Cup Chocolate Chips

I like to use Bob’s Gluten Free Flour

Instructions

1. Pre-heat oven to 375° F
2. Mix together Flour, Baking Soda and Salt.  Stir in the Chocolate Chips
3. Combine Sugar, Bananas, Egg, Oil and Vanilla in a large bowl
4. Add dry ingredients to wet ingredients and mix until combined.
5. Pour mix into prepared muffin tins (greased or paper lined).
6. Bake @ 375°F for 18 minutes.   Check with a toothpick for doneness.
7. Cool 5 minutes, then remove from pan to baking rack to finish cooling.

Ingredients

Cookie Mix

• 1/2 Cup Butter (1 stick) softened
• 3/4 Cup Sugar
• 1/3 Cup Crunchy Peanut Butter
• 1 Egg
• 1/2 tsp Vanilla
• 1 1/4 Cups Gluten Free Flour I use Bobs Gluten Free Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 Cups White Chocolate Chips

Instructions

1. Pre-heat oven to 350° F
2. In a large bowl mix the Butter, Sugar and Peanut Butter until fluffy.   Then beat in the Egg and Vanilla.
3. In a smaller bowl mix together the Flour, baking soda and salt.   Add this to the creamed mixture.
4. Combine the White Chocolate Chips into the mixture.
5. Drop Tablespoon size Cookie Dough onto an ungreased baking sheet ensuring they are well spaced – about 8 – 10 on a normal size cookie sheet.
6. Bake @ 350°F for 15 minutes.
7. Remove and leave on hot cookie sheet for 2 minutes then transfer to a wire cooling rack to cool completely.

Ingredients

• 1 1/2 Cups Gluten Free Flour (I like to use Bob’s All Purpose)
• 1/2 Tsp Salt
• 1 Tsp Baking Soda
• 1 Tsp Ground Ginger
• 1/2 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/2 Tsp Allspice
• 1 Cup Pumpkin Puree (about 1/3 of a large can)
• 1 Cup Sugar
• 1/2 Cup Butter (1 stick)
• 2 Eggs (beaten)
• 1/4 Cup Water
• 2 Tsp Molasses
• 1 Tbsp Orange Zest
• 1/2 Cup Walnuts (chopped)

Orange Glaze

• 1/2 Cup Powdered Sugar (Icing Sugar)
• 1 Tbsp Orange Juice
• 1 Tsp Orange Zest
• 1/2 Tsp Vanilla

Instructions

1. Preheat Oven to 350°.    Grease the bottom and sides of a 4 X 8 Loaf Pan.
2. Whisk the dry ingredients together in a large bowl – flour, salt, baking soda, ground ginger, cinnamon, nutmeg, allspice.
3. Combine the wet ingredients in a separate bowl – pumpkin purée, sugar, melted butter, beaten eggs, water, molasses and orange zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix.    Once mixed add the chopped walnuts.
5. Pour the batter into the loaf plan and level it out.
6. Bake for approximately 50 minutes test its doneness with a tooth pick.
7. Remove pan from oven and let cool for 5 minutes.
8. Remove from pan and cool on a cake rake until cool enough to glaze.
9. For the glaze, mix the powdered sugar, orange juice, orange zest and vanilla in a small bowl.   When the loaf is cooled completely add the glaze to the top, depending on the consistency, some may run down the edges.