Month: September 2017

 

Ingredients:

• 1/2 cup butter (1 stick) softened
• 1 cup sugar
• 2 eggs
• 1.5 teaspoons vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/4 cup gluten-free all-purpose flour
• 1 cup almond milk

Walnut Spice Mixture:

• 1 cup (measured prior to smashing) crushed walnuts
• 1/3 cup sugar
• 2 teaspoon cinnamon
• 1/2 teaspoon allspice
• pinch freshly grated nutmeg
• pinch salt

Directions:

Preheat oven to 350 degrees.  Prep muffin pan with parchment liners.

Make the walnut spice mixture.  Simply mix all of the ingredients together and set aside for later use.

In a mixer, cream together the butter and sugar.  Add eggs, then vanilla and mix on high until well incorporated.  Adding the baking soda, baking powder and salt and mix for a few seconds more.  Add the flour and almond milk, alternating, making sure to begin and end with the flour.

Using a one inch cookie scoop, place one spoonful of batter on the bottom of each muffin liner.  Sprinkle with the spice walnut mix and pat down gently with the back of a spoon.  Top each muffin with another scoop until you have used up all of the batter and top with the remainder of the spice nut mixture and pat down.  Feel free to swirl the mixture in a bit with a toothpick.

Place in oven and bake for 20-22 minutes, until tops bounce back.  Let cool for a few minutes then place on a cooling rack to fully cool down.

Enjoy!!!

 

 

 

 

 

I have a thing for grilled chicken.  I love to make a batch just to have around to throw on salad, in a quesadilla, to make chicken salad, etc.  This is a new favorite that goes great with asian inspired dishes for example with rice noodles and a peanut sauce or a Thai chicken salad.  Make ahead and store in the fridge for a few days for easy lunch or dinner making.  SO easy and so yummy!

Marinade recipe:

• 3 tablespoons tahini
• 2 tablespoons honey
• 2 tablespoons tamari
• 2 teaspoons Sriracha (I would use more but the kids eat this as well)
• 1/2 teaspoon garlic powder
• cracked pepper to taste

Mix ingredients well in a bowl then add to four chicken breasts in a ziplock.  Allow to marinade for about a half hour then, using a grill pan, grill on each side and finish in the oven until the breasts reach 165 degrees.  Let rest then serve or refrigerate for later use.