Happy Wednesday peeps! Spring has slowly been creeping in, and I am super stoked about it. So many awesome things happen in spring:
Warm Florida weather
Blueberries! Ok, so blueberries aren’t quite “in season” in the colder climates, but they’re coming your way soon!
I love anything with blueberries in it or blueberry flavored. I was that little kid at school that took the blue lollipop before anyone else. Sorry guys. Blueberries are the bomb-diggity.
In honor of these (really) purple-ish balls of finger-staning goodness, I decided to make two very different foods that incorporate them. Must try!!
This is the dish that inspired this post. I stumbled upon this crazy concoction at 6:30 am Monday morning, and it was love at first bite.
½ cup cooked quinoa
½ cup almond milk
¼ cup craisins
½ cup frozen (or fresh) blueberries
3 tbsp. almonds
1 tsp brown sugar
Stevia to taste
Mix it all up in a small sauce pan and heat to a simmer. That’s it. Enjoy!! I did…
Classic Blueberry Muffins
I used a recipe on the box of Ener-G’s Rice Mix. However, I am aware that this is not a super common brand, so I found an easy recipe that doesn’t require a million different flours. Thank you FoodNetwork.com!
|I used frozen ones|
2 cups gluten-free all-purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup canola oil
2/3 cup agave nectar
2/3 cup rice milk
1 tablespoon vanilla extract
1 cup fresh blueberries
Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
|Stained hands are totally worth it.|