Udi’s Gluten-Free Muffins
Udi’s Gluten-free muffins are THE best gluten-free muffins out there! I tried the blueberry and the lemon streusel, and both are super amazing. And yes, I had both for breakfast this morning.
The flavor and texture of the blueberry gluten-free muffin is perfection. There aren’t too many blueberries (which I prefer), and the sprinkling of sugar on top is a tasty addition to the flavorful muffin. The texture is spot-on with just the right amount of crumble and moisture.
If you’re craving something different, then try the lemon streusel gluten-free muffin. I can’t recall if I’ve ever had a lemon muffin, but I’m hooked. The muffin has a simple, almost delicate flavor and the texture is perfection just like its blueberry counterpart.
Both varieties of Udi’s gluten-free muffins are also soy-free, dairy-free, and nut-free. They also have double chocolate and cinnamon roll flavors which I’ll be trying very soon.
What’s your favorite kind of muffin?
Pineapple Blueberry Smoothie (gluten-free recipe)
I whipped up a gluten-free pineapple blueberry smoothie after my pre-work run this morning. I definitely used too much vanilla protein powder making a bit sweeter than I like. The pineapples are sweet enough as it is, I definitely should have known better! Next time I’ll add a little peanut butter (my fav)!
So, here’s what you need to make this (note: all measurements are approximate):
- 1/2 cup organic frozen blueberries
- 1/2 to 3/4 cup coarsely chopped pineapple (I buy the big package from Costco)
- 1/4 scoop (or more depending on your love of sweet) vanilla protein powder
- 3/4 to 1 cup coconut milk (I love So Delicious Dairy Free Vanilla!)
1. Simply put all ingredients in your blender, and mix until thoroughly combined.
2. Serve in a glass and enjoy immediately!
Pancakes with Cranberry & Ginger Chutney (gluten-free)
Happy Saturday everyone! I love making big breakfasts on the weekends. I’ve been craving pancakes recently so I made some gluten-free pancakes courtesy of the super tasty gluten-free Bisquick mix. I added in some gluten-free oats, and topped with some locally made cranberry and ginger chutney for a little tangy topping.
To make the pancakes all you need is:
- 1 cup gluten-free Bisquick pancake mix
- 1 cup milk (I use 2%)
- 2 tablespoons vegetable oil (I use canola)
- 1 egg
- 1/4 cup gluten-free oats (i.e. Bob’s Red Mill) (optional)
- 2 tablespoons of your favorite pancake topping i.e. That Sweet Zing cranberry & ginger chutney
1. Whisk all ingredients until thoroughly combined.
2. Heat up a medium to large frying pan to medium-high heat, then add a small amount of nonstick cooking spray or butter to coat the bottom of the pan.
3. Ladle ~1/2 cup of the batter onto the coated frying pan, and cook until edges are dry, then flip and cook the other side of the pancake until golden.
4. Serve immediately with your favorite pancake topping such as That Sweet Zing cranberry and ginger chutney.
The chutney is very tangy, has only a few ingredients, and is gluten-free, vegan, soy-free, dairy-free, and nut-free plus it’s locally made here in Boulder. I added a little bit of creamy peanut butter too!
What’s your favorite pancake topping?