In case you missed this recipe that was published in the March edition of MansfieldNOW Magazine, here it is. Lemons are so great this time of year and lemon poppyseed is such a classic combination, that it’s hard to go wrong with these. This recipe can also be made sugar free and without poppyseeds. Just see the adjustments below.

Ingredients:
2 cups gf flour blend
3/4 cup organic granulated sugar
2 Tbsp poppy seeds
1 tsp baking soda
1 tsp guar gum
1/2 tsp salt
3/4 cup water
1/4 cup grapeseed oil, or other vegetable oil
2 Tbsp lemon juice
1 Tbsp grated lemon peel

Directions:
Preheat oven to 350F. Line muffin pan with paper cups.

In medium bowl mix flour, sugar, poppy seeds, baking soda, salt and guar gum with whisk or spatula until combined. Stir in water, oil, lemon juice and lemon peel. Mix well just until lump free.

Divide batter among cups. Bake 18 to 20 minutes or until toothpick inserted into center comes out clean and top is golden brown. Cool in pan just until cool enough to handle. Remove from pan and cool on wire rack. Makes 12 muffins.

Notes:
*This recipe can also be made sugar free. Just substitute favorite sugar substitute according to it’s instructions for sugar replacement. My favorite is granulated xylitol.

**To make this recipe without poppyseeds, just omit and increase flour to 2 ¼ cup.

Get printer-friendly version here. If you try this recipe, I’d love to hear from you.

© Copyright 2012. Michaela C. Jones. Please do not copy, repost or reprint without permission.

This recipe is a perpetual fall favorite in my house. My kids love pumpkin. It’s also very easy to make. It’s great as a breakfast treat, snack or even desert. It was recently featured in the Dallas Morning News. Find this recipe and others in my book, Make It Allergy Free.

Ingredients:
1 3/4 cups gluten free flour blend (I use my own blend, but you can use your own favorite)
1 cup brown sugar
1 tsp baking soda
1 tsp ground allspice or pumpkin pie spice
½ tsp guar gum
½  tsp fine ground sea salt or table salt
½ cup water
½ cup canned pumpkin puree, not pumpkin pie mix
⅓ cup grapeseed oil, or other vegetable oil
1 tsp apple cider vinegar
Glaze (optional, recipe follows) or powdered sugar for dusting

Method:
Preheat oven to 350º.

Mix flour, sugar, baking soda, allspice, guar gum and salt together in mixing bowl. Stir in water, oil, vinegar and pumpkin. Mix well until no flour lumps remain. Pour into 8″ x 8″ ungreased square pan.

Bake 35 to 40 minutes or until toothpick comes out clean from the center. Cool on wire rack. Drizzle with glaze or dust with powdered sugar, if desired. Cut and serve.

For glaze: combine 1 ¼ cup powdered sugar with 2 to 3 tsp orange juice, water, milk or milk substitute. Stir until lump free and of drizzling consistency. Add more liquid if you want a thinner glaze, less for thicker. If you have a corn allergen, be sure to use corn free powdered sugar.

*Note: guar gum is a thickener used for baking with gluten free flour. If your flour blend already has guar or xanthan gum, you may omit this ingredient. You may also use wheat flour with this recipe if you are not allergic to it. Just omit the guar gum. Quantity may also need to be adjusted for wheat flour as well if your cake comes out too dry.

Get printer-friendly version here.

© Copyright 2011. Michaela C. Jones. Please do not copy, repost or reprint without permission.