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Entries in Egg-free (107)


Muffin in a Mug (Update)

Some days breakfast can be a challenge - no eggs, no bread, no cheese. It’s pretty limiting especially on weekdays when time is scarce.

There was a cool little Tweet from Tiny Recipes that got me thinking—

mug cake - mix in a mug: 2T flour, 4t sugar, 1/4t baking powder, 2t cocoa, pinch salt, 2T milk, 1/4t vanilla, 3/4t oil. microwave 1 min.

Would this work for a gluten-free, vegan muffin? It took a bit of tinkering but I think it’s finally right.

At first I used cake mix but ewwww, too sweet. Muffin mix was a definite improvement and muffins are a more appropriate breakfast food. A little more futzing—add some GF oatmeal, a little flax, some nuts and fruits—and, will wonders never cease, it worked.

It’s a cross between oatmeal and a muffin and you eat it with a spoon. It’s warm, tasty and quick. Works for me.

There are so many variation possibilities. If you try something new please share!

Muffin in a Mug

¼ cup GF oatmeal
¼ cup GF muffin mix
1 teaspoon ground flax
sprinkle cinnamon
pinch of salt
1 ½ teaspoons chopped walnuts
1 tablespoon raspberries
½ cup water
¼ teaspoon vanilla
1 tablespoon applesauce
cinnamon sugar

I like to pulse the oatmeal in a small food processor until it resembles very coarse flour.

Put the oatmeal, muffin mix, flax, cinnamon, and salt in a microwavable mug. Mix it together. Add 1 teaspoon of the walnuts and stir again.

Mix the vanilla and water together. Pour into the mug and stir until combined and the mixture resembles cake batter. Add the applesauce and incorporate thoroughly.

Gently stir in the raspberries.

Place in the microwave on high for one minute. Remove and top with the remaining walnuts, a few more raspberries and sprinkle with cinnamon sugar. Microwave another minute. Cool for a few minutes and then enjoy.

Note: You can substitute many other fruits for the raspberries: dried cranberries, raisins, strawberries, or apples. Also, banana might be a good substitute for the applesauce if you want to make banana muffins. If you don’t use oats try replacing them with the same amount of the muffin mix. It will probably work just fine.



Strawberries with Balsamic Chardonnay Reduction

Strawberries are in season — well they’re in season somewhere but not here in NJ. We have to wait more than a few sunny weeks before we can pick them at a local strawberry farm. Strawberries straight from the vine are the best and we’re counting the days until they’re ripe enough to pick! Until then we’ll eat the ones from some sunnier climate that make their way to our doorstep. (Update June 1: The strawberries pictured above are organic and freshly picked yesterday right here in the Garden State.)

When I was growing up we ate strawberries one of two ways—cut up with a sprinkling of sugar or soaked in a bold red wine. Wine soaked strawberries are delicious and their memory inspires me to update the family tradition. A wine reduction seems like the right way to go.

Although there are plenty of recipes for wine reductions this one is a bit different because it uses white wine and balsamic vinegar. It is sweeter and more subtle than one made with red wine. The strawberry flavor and the creaminess of the coconut ice cream work exceptionally well with the wine reduction. The final touch—a sprinkling of grated lime zest—complements the dish both in color and flavor. This elegant but homey dessert will be appreciated by your adult family and guests.

Oh, yeah, almost forgot… Thank you Turtle Mountain from all of us who can’t tolerate gluten or dairy and miss ice cream. Purely Decadent Coconut Ice Cream is gluten-free, dairy-free, and delicious. Many thanks given for the simple pleasures in life!

See this and other divine recipes utilizing strawberries on The W.H.O.L.E. Foods Friday Foodie Fix.


Strawberries with Balsamic Chardonnay Reduction

1/2 bottle wine
1/2 cup sugar
2 tablespoons balsamic vinegar

1 pint strawberries
1 pint Turtle Mountain Purely Decadent Coconut Vanilla Bean Ice Cream (optional)
1 tsp. lime zest (optional)

Pour the wine into a small saucepan. Add the sugar and stir until mixed. Place on a burner set at medium and bring the liquid to a simmer. Lower the heat and keep the mixture at a low simmer for 15 minutes.

Add the balsamic vinegar. Maintain a low simmer for about an hour or until the liquid is reduced to about 1/4 the original amount and is slightly syrupy. Makes about 3/4 cup.

Remove from the heat and cool. The reduction will keep in the refrigerator for several weeks.

Cut the strawberries into slices or wedges. Set all but a 1/4 cup of strawberries aside. Place the 1/4 cup each of strawberries and the Balsamic Chardonnay Reduction in a small food processor and pulse until it becomes a thick puree.

Let the puree sit for an hour or so — while you’re eating dinner.

Scoop vanilla ice cream into dishes and top with the remaining strawberries, the puree, and a pinch or two of lime zest.

Note: You can skip the strawberry and reduction puree if you want. Just make the Balsamic Chardonnay Reduction, cut up the strawberries, and mix them together. Eat as is or over ice cream or pound cake.