Glazed Lemon Blueberry Zucchini Bread

Glazed Lemon Blueberry Zucchini Bread

Ingredients

• 2 cups gluten free flour
• ½ tsp. salt
• 2 tsp. baking powder
• 2 eggs
• ½ cup canola oil
• 1⅓ cups sugar
• 2 TB lemon juice
• 1 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
• 1 cup fresh blueberries

Glaze ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini & blueberries until mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 45-60 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Almond or Lemon Poppy Seed Muffins, Gluten Free of course

So I have been CRAVING poppy seed muffins. I couldn't decide between lemon or almond so I just made both. I made this recipe and split the batter in half then added the extracts and so I have 1/2 lemon and 1/2 almond. They are SO good. Total fix for my craving! They remind me of my gluten filled days and being able to eat those huge gluten filled Otis Spunkmeyer muffins from the grocery store. This recipe is a pretty darn close gluten free replacement for those........I hope you enjoy them too! 

Almond or Lemon Poppy Seed Muffins, Gluten Free of course

1/4 cup butter, softened

1/4 cup vegetable oil

1 1/4 cups sugar

2 eggs

1 1/2 cups sour cream

1/3 C. Milk or Almond Milk

1/2 teaspoon salt

3 teaspoons almond extract or Lemon if you are making Lemon Poppy seed                                   

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon vanilla

2 1/3 cups gluten free flour

2 tablespoons poppy seeds

 

Mix flour, salt, baking soda, xanthan gum and baking powder in a bowl and set aside.

 

In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract (or lemon extract), milk and sour cream to butter and oil. Blend until mixture is smooth, all moist ingredients should be blended well. Start adding the flour mixture to batter a little at a time until thoroughly blended but do not over mix.

 

When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups sprayed with cooking spray, filling to 3/4 full. Bake in preheated 375 degree oven for 20-25 minutes. Check muffins with a toothpick. Do not over bake. 

-Jessica

Lemon Bars....Oh My Goodness!!

 
    This recipe is one that my Mom always made when I was growing up. These are a favorite of mine. Well really anything lemon that she makes is a favorite of mine! ha This recipe was easily converted to gluten free when I was diagnosed. I just switched out the flour in the crust to gf, and switched the flour in the filling to cornstarch to thicken the filling. YUMMMMM!! I had to share one of my favorites with you today! Enjoy!


Lemon Bars - Gluten Free Style

Crust:
1 C. Softened Margarine
1/2 C. Powdered Sugar
2 C. Gluten Free Flour
1/2 tsp. Xantham Gum

Filling:
4 Eggs, beaten
6 T. Lemon Juice
3 T. Corn Starch
2 C. Sugar

Combine the ingredients for the crust. Press into a 9x13 in. pan sprayed with cooking spray. Bake at 350 deg. for 15-20 minutes.

Combine the ingredients for the filling mixture and pour over the warm crust. Return to the oven and bake at 350 for 25-30 minutes. Sprinkle with powdered sugar while warm.

I hope that you like them as much as I do! -Jessica

Basic Muffins turned into Three Different Kinds of Muffins!!

   I have been preparing wildly for tonight's Relay for Life event. I have been packing my bags of campsite decorations, gathering donations, checking with my team to be sure they are ready...and then it hit me...what in the world are you going to eat? The snacks and such that are served are not usually gluten free. You will have to take FOOD!! UGH....so I decided to bake muffins. I couldn't decide on a flavor though...so I just made three kinds. They turned out pretty good so I thought I would share the recipe with you!

Basic Muffins

2 C. Gluten Free Flour Mixture
1/2 tsp. Xantham Gum
1/2 C. Sugar
1/2 tsp. Salt
2tsp. Baking Powder
1 1/4 C. Milk
2 Eggs
3 T. Oil OR 5 T Applesauce
1tsp. Vanilla

Combine all ingredients. Divide batter into muffin tins generously sprayed with cooking spray. Bake at 350 Deg. for 15-20 minutes.

I divided my batter into thirds and added the following ingredients in to make 3 different kinds of muffins. 

Blueberry Muffins
1/3 of the batter recipe from above
1/2 -1 C Fresh blueberries
1/2 tsp. Almond Extract.

Mix together and bake as directed

Apple Cinnamon
1/3 of the batter recipe from above
1/2 C Applesauce
1/2 tsp. cinnamon
1 tsp. Pie Spice

Mix together and bake as directed.

Lemon Yogurt
1/3 of the batter recipe from above
2 tsp. Lemon juice
1/2 tsp. Lemon extract
1 Cup Lemon yogurt

Mix together and bake as directed.

I used applesauce instead of oil in the basic batter.

Adorable cuppeycake wrappers with awareness ribbons on them.

Divide the batter into thirds.

Lemon yogurt muffin batter

Blueberry!

The 3 different kinds of muffins.

The recipe came out making 15 muffins, so I had to use a 2nd muffin tin.

Yummy finished product! Mm Mmm Mmmm!

Blueberry came out super fluffy and yummy!

Applesauce was very moist and good flavor.

Lemon yogurt came out very very moist, could use a little more lemon flavor. Next time I will buy a lemon and put in some zest.

Lemon Yogurt Quick Bread (cake, but it sounds healthier if you say quick bread)

     I am a huge lemon fan. I will give just about any recipe a try if it is lemon flavored. I'm pretty sure that is a gene that came from my Dad.  I ran across this recipe on Pinterest a couple of months ago, but just hadn't taken the time to make it. However, I had some yogurt in my fridge that I needed to use, so this was the perfect opportunity (excuse).
     As always I didn't follow the exact recipe. The original recipe called for Greek Yogurt, but I just had regular yogurt. It also called for fresh lemon juice, I didn't have that I just had the kind that comes in the bottle.  Without real lemons you have no zest...so didn't have that either. I DID have lemon extract so I figured what I lacked in lemoneyness I could make up for with my extract. 
     I would have to say that my recipe turned out pretty yummy and I will be making this again.

Lemon Yogurt Quick Bread

1 1/2 cups Gluten Free Flour Mix
1 tsp Xantham Gum
2 teaspoons baking powder
1/2 teaspoon salt
1 cup yogurt
1 cup sugar
3  eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1/3 cup vegetable oil
1/3 cup lemon juice

Preheat oven to 350 deg. Spray a loaf pan with cooking spray. In a bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon juice, and extracts (lemon and vanilla). Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Cake can be glazed if you wish:
I used this recipe
1/4 C. Evaporated Milk
2 C. Powdered Sugar
1/2 tsp vanilla
1/2 tsp lemon extract

Pour over mostly cooled cake.

Enjoy!!

-Jessica