I’m pretty sure the context is supposed to be the winning of said man’s heart.
Well I have been thinking of that saying differently since last April when my man had a heart scan that showed some plaque in an artery.
We changed our eating habits. Immediately. So the way to my man’s heart being healthy really is through his stomach!
Today, Day 2 of 30 Days of giving, the giving came in the form of blueberry muffins.
Gluten free, dairy free, sugar free. Yep. What would this woman do without the internet and sites like The Gluten Free Vegan?
Great recipes and fairly easy to put together.
I know there are many people who have health issues and need to make adjustments in the way they eat. It’s challenging to make changes of any kind but when you have to make hard changes (like eating habits) it’s so good to know there is someone else who is doing similar things and are willing to share what they’ve learned. So I share this site with you today and Megan’s recipe for blueberry muffins.
1/2 c. brown rice flour
1/2 c. sorghum flour
1/2 c. tapioca starch
1 1/2 t. xanthum gum or guar gum
1/2 c. coconut sugar
2 t. baking powder
3/4 c. unsweetened non-dairy milk
1/2 c. melted coconut oil
1/4 c. applesauce + 1/4 t. baking soda
1 c. fresh blueberries
1. Preheat oven to 375F. Line 12 cup muffin tin with cupcake liners.
2. In a large bowl sift together brown rice flour, sorghum flour, tapioca starch, xanthum (or guar) gum, coconut sugar, baking powder and pinch of salt.
3. In another bowl combine melted coconut oil, non-dairy milk and applesauce-baking soda mixture. Whisk together to combine well.
4. Add wet ingredients to dry ingredients and stir to combine well.
5. Fold in blueberries gently.
6. Measure out evenly into the 12 muffin cups.
7. Bake in preheated oven for 20-25 minutes, until tested done. Let cool in muffin tin for 5 minutes before removing to a wire cooling rack – or eat them warm!
I hope you’ll hop over to Megan’s site. It has many savory as well as other sweet recipes to try!