Blueberry Quinoa Muffins

Things I love about very early mornings:

1. Coffee

2. Breakfast

3. Quiet

Things I hate about very early mornings:

1. Almost everything else.

Considering my list of things to love hours before the sun comes up is very short, I like to make sure I have the best of the best of all of these things. To be the best, breakfast should be both healthy and delicious. These quinoa muffins are both.

Packed with lots of protein from the quinoa and almond meal and antioxidants from the blueberries, these muffins are a fantastic way to start your day. And if you were wondering about the coffee, it's almost always the charmingly tasty Charming Beard Coffee. 

Blueberry Quinoa Muffins

makes 6 large or 12 standard muffins

1 cup quinoa flour

1/2 cup arrowroot powder

1 cup almond flour

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla extract

1/2 cup honey

1/2 cup coconut oil, melted

1/2 cup applesauce

1 cup frozen blueberries

For the topping:

1/2 cup uncooked quinoa

1/2 cup gluten-free rolled oats

1 tablespoons honey

3 tablespoons coconut oil, melted

1/4 teaspoons grated nutmeg

Preheat oven to 325 degrees F for large muffin tins or 350 degrees F for standard muffin tins. Line muffin tins with paper liners.

Stir together dry ingredients. Make a well in the center. Place eggs, vanilla, honey, oil, and applesauce into the well and stir together. Fold into the dry ingredients just until combined. Gently stir in blueberries. Divide batter between muffin tins. Make the topping:

Rinse quinoa in cold water. Stir together all ingredients and divide topping between muffins. Bake 30-35 minutes for large muffins or 20-25 minutes for standard ones.

Pistachio & Raspberry Macarons (Or, If at First you Don't Succeed . . .)

Is there ever a recipe that you want so badly to make but never have any success with it? For me, it was french macarons.

The first time I tried to make macarons, I wasn't careful with how I folded in the egg whites (not surprising since I'm always in a rush). The macarons spread out all over the baking sheet and were completely unusable. The second time, I was a bit more careful. It was in vain: the same thing happened. I blamed the recipe and threw in the towel . . . for about a week.

I couldn't get those stubborn little cookies out of my head. I tried a new recipe and the dainty cookies were lovely when baked. I decided to fill them the next day and kept them in the oven so I didn't have to mess with them until then. Well, I decided to make a cake with a friend the next day and preheated the oven. In about 10 minutes, a smell overwhelmingly like burnt popcorn filled my kitchen. I glared at the oven, dreading what I'd find when I opened the oven. I found dark and crispy little macarons, burnt to a crisp awaiting me. And then that thing happened where you start laughing but you're actually crying, trying to keep it together because I wasn't alone. That was the end of my macaron baking . . . for the time being.

About a month after that, my friend, Becky, emailed me, asking if I'd ever made macarons. I regaled her with the tales of my failed macaron-making, but decided I would try one last time. I don't like to pass up a chance to bake with Becky.

So, we got together, and after a whole lot of recipe tweaking, measurement conversions (a good chance to practice the math you learned in elementary school and probably never use), and a quick trip to get a baking sheet we were lacking, Becky and I had made ourselves a beautiful and delicious batch of perfect pistachio macarons. And for that, I am eternally grateful.

So, the next time you just can't get a recipe right, keep on trying, preferably with a friend, until you're successful. Just remember that old saying: If at first you don't succeed, try, try, (try) again.

Pistachio and Raspberry Macarons
makes about 30-35 sandwich cookies

4 egg whites, aged overnight
1/4 teaspoon cream of tartar
a few drops green food coloring
1 cup superfine sugar
1 cup powdered sugar
1/2 cup almond flour
1/2 cup finely ground pistachios
1/2 recipe perfect buttercream frosting (or other frosting that is actually dairy-free)
6 oz fresh raspberries, lightly mashed

 

Photo by Becky Rosenthal of The Vintage Mixer

Preheat oven to 300 degrees F. Line 2 baking sheets with silicone mats (preferable) or parchment paper laid over guides for sizing the cookies.

In the bowl of a mixer fitted with the whisk attachment, beat aged egg whites and cream of tartar on medium speed until soft peaks form. Slowly incorporate the sugar. Quickly mix in a few drops of green food coloring and mix until stiff peaks form.

In a separate bowl, sift together  ground almonds, pistachios, and powdered sugar. Carefully fold in egg white mixture.

Place the mixture in a pastry bag fitted with a 1/2 inch round tip. Following the guide (see photo above), pipe circles onto the silicone mat or parchment paper laid over the guide. Let rest about 30 minutes, until the top of the macarons are dry. Remove guide before placing pans in the oven.

Bake macarons for about 15 minutes, until the macarons are set and have some nice feet on them. Cool before CAREFULLY removing from the baking sheet.

Make the buttercream frosting. Fold in slightly crushed raspberries. Spoon a bit of the frosting onto half of the cookies. Place the other half of the cookie on top. Then do a little happy dance because you've just made the most beautiful and delicious macarons you've ever had :)

Carrot Ginger Muffins

As I write this I am realizing how very often I make/post about muffins and other breakfast pastries. But, it's nice for me to have a food to look forward to eating as my stomach grumbles at work and everything in sight is filled with butter, flour, and ridiculous amounts of processed sugar. It's comforting to know that I have something healthy to eat for the most important meal of the day.

These ginger carrot muffins are not only gluten-free, but also devoid of any butter, and are sweetened naturally by carrots and agave nectar. As a bonus, they are also packed with a lot of flavors and textures, and are super moist!

Carrot Ginger Muffins (gluten-free)
Makes 6 large or 12 regular-sized muffins


2/3 cup canola oil
6 oz shredded carrots
2 eggs, at room temperature
1/2 cup agave nectar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups gluten-free all-purpose flour
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
2 teaspoons ground ginger
1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees F. Grease 6 large muffin tins, or set up paper liners (like I used) on a baking sheet.*

In a medium bowl, stir together canola oil, carrots, eggs, agave, and vanilla. Set aside

In a small bowl, stir together flour, baking soda, baking powder, xanthan gum, salt, cinnamon, and ginger. Stir into the medium bowl. Stir in walnuts (reserving a few if you wish to sprinkle them on top).

Divide batter evenly between the 6 baking cups. Sprinkle remaining walnuts on top of the muffins, if desired. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Turn off oven, prop open door, and leave muffins in there for 5 minutes. Remove from oven and cool.


*Note: if you do not have a large muffin tin, you can bake 12 smaller muffins at 350 degrees F for 25 minutes. Still allow them to sit in the oven for 5 minutes after you've turned it off.