Gluten Free Chocolate Zucchini Muffins

muffins

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On this day last year: Gluten-Free Cauliflower Crust Pizza

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I am fortunate enough to be food-allergy free. I recognize that to be a true gift, because this day and age, food allergies are becoming more and more the norm. Thankfully, our society has grown increasingly sensitive to such food allergies, and restaurants and grocery stores are offering more and more items.

I too want to be more sensitive to food allergy concerns, and thus thought it was time I post a gluten free muffin recipe! This recipe was so delicious, I can promise it will not be the last gluten free muffin recipe!

This recipe is the ideal gluten free muffin recipe because it is incredibly moist and soft, unlike many firm and dry gluten free recipes out there. I took these muffins to a potluck and no one was able to recognize the absence of flour. I consider that a success!

If you are someone who is looking for gluten free recipes, I hope you will find this site helpful! In addition to the recipe I have dozens of other gluten free recipe options found under the ‘Gluten Free’ heading on the Recipe page. For example, last year’s Gluten- Free Cauliflower Crust Pizza.

Happy Eating and cooking! Come back and see me!

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Ingredients:

  • 1 cup chocolate hazelnut butter blend*
  • 2 large eggs
  • 2 Tablespoons maple syrup
  • 1 Tablespoon pure vanilla
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
  • ¾ cup gluten free flour mix (you can use a mix of your own choosing, or sub in your favorite gluten free flour alternative. I like oat flour and rice flour, personally)
  • 1-2 Tablespoons mini chocolate chips

Directions:

  1. Preheat oven to 400 F, and line two muffin tins with baking cups.
  2. In a medium bowl, using a hand held mixer, beat the butter, eggs, syrup, vanilla, and sea salt together for two minutes.
  3. Add the baking soda and vinegar and beat for an additional 30 seconds. (The vinegar might fizz some!)
  4. Stir in the shredded zucchini and four mix until well blended.
  5. Spoon the batter into the lined muffin tins, and sprinkle the tops with a few mini chocolate chips.
  6. Bake for about 25 minutes, testing that a toothpick inserted into the center of a muffin comes out clean, before removing.

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Notes and Tips!:

  • If you are following a Paleo diet, you can replace the butter blend with almond butter sweetened with 1 Tablespoon of maple syrup and 1-2 Tablespoons of cocoa powder!
  • Adapted from: Whole Lifestyle Nutrition
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’ (Recipe links found below!):

Vegan Italian Vegetable Casserole

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As a vegan, you can not eat cheese (obviously). For this dairy-loving girl that part of veganism has been quite a challenge. I love sprinkling some good cheese over a salad or pasta, and having cheese slices with my apple! Mmmmm Mmm!

However, when my boyfriend and I decided to be vegan for lent, as a measure of respect and gratitude towards the environment, we committed to no cheese. What I am learning, is that despite real cheese, there are other ingredient combinations out there that can create the feeling and appearance of cheese, in a healthier and equally delicious way! (whhuuut?! I was shocked too.)

Take this recipe for instance. The fresh zucchini and eggplant slices are stacked in between layers of tomato sauce and a creamy bean, spice, and spinach blend. This creamy sauce, although completely vegan friendly, makes an excellent cheese substitute that adds great nutritional value and flavor. You have to trust me on this, but I wouldn’t say it if it weren’t the truth! Now, get cookin!

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Ingredients:

  • 2 medium eggplants
  • 2 medium zucchini, sliced thinly*
  • 28 ounces of prepared pasta sauce
  • 1 15-ounce can great northern beans, rinsed and drained
  • 1 teaspoon basil
  • ½ teaspoon oregano
  • 1/8 teaspoon cayenne
pepper
  • ½ teaspoon salt (or to taste)
  • 1 cup spinach, firmly packed
  • Chopped parsley, garnish

Directions:

  1. Preheat the oven to 450˚F and line a baking sheet with parchment paper.
  2. Rinse and peel the eggplants and zucchini to allow for easier cutting and serving later! Slice the eggplants into ¼ – inch thick slices, and slice the zucchini into thin coins.
  3. Arrange the slices in a single layer on the prepared baking sheet, and bake until the slices are shriveled, but not brown or crispy.
  4. While the eggplant is cooking rinse the spinach and remove the stems from the leaves.
  5. Combine the beans, basil, oregano, cayenne pepper, salt, and spinach in a food processor and blend until smooth.
  6. Reduce the heat of the oven to 425˚ F (after the eggplant is done cooking and has been removed).
  7. Spray a medium-sized casserole dish (11 x 7 inch, or a quiche dish) with nonstick spray and spread a thin layer of pasta sauce in the pan.
  8. Arrange a layer of eggplant slices over the sauce, and then spread a layer of the bean filling over the eggplant. Position a layer of zucchini slices over the bean filling. Drizzle lightly with pasta sauce.
  9. Repeat step 8 until all of the vegetables and bean filling have been arranged in the pan. Top the entire casserole with another layer of pasta sauce, spreading to cover the eggplant completely.
  10. Bake the casserole uncovered for 30 minutes, or until the vegetables have cooked all the way through and the sauce has thickened.
  11. Garnish with fresh chopped parsley and enjoy!

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Notes and Tips!: