Blueberry Peach Crumble

A few days ago I went blueberry picking at a local farm that pretty much has acres and acres of blueberry bushes that have the most delicious berries. I find myself going there a few times during the months of July and August. I then come home and go over my recipes and make the family favorites to enjoy with the fresh berries. Of course half of the blueberries get eaten straight out of the refrigerator as snacks but they are so healthy that's okay. One of  my favorite desserts that I  make all year long are different types of  crumbles. They are so simple and work well with any fruit so they are good for all seasons, but this combination of blueberries and peaches is especially delicious and the fruit is available at the same time of the year.This recipe makes eating gluten free a breeze.

Blueberry Peach Crumble

1 cup blueberries

1 peach, skinned and diced

1 tablespoon Gluten Free All-Purpose Baking Mix

1/2 teaspoon Lemon zest

1  teaspoon lemon juice

2 tablespoon sugar

Combine all above ingredients and let sit while you make the topping.

 Topping:

1/3 cup Gluten Free All-Purpose Baking Mix

2 tablespoons sugar

2 tablespoons brown sugar

1/8 teaspoon cinnamon

3 tablespoons cold unsalted butter, cubed

Mix the all-purpose baking mix, sugars, and cinnamon in a small bowl. Add butter and mix with an electric mixer or your fingers until crumbly.

Put fruit into a 5" x 5" square baking dish or two individual size ramekins  Sprinkle topping over fruit to cover.  Bake 40 minutes @350 degrees until bubbling and golden brown on top. 2 servings

For other delicious gluten free recipes go to:www.glutenfreebakingmixes.com

Gluten Free Jordan Marsh Blueberry Muffins

It's that time of the year again, Blueberry Picking. As a little girl when my family lived near Boston we would go into the city and always stop at the Jordan Marsh Store to get a blueberry muffin before we started our shopping day. Over the years I have made different attempts to re-create this muffin with some success, but now that I had the original recipe I was so excited to make them and do a gluten free version at the same time. 

 Here in Connecticut there are many towns that have the most wonderful blueberry farms that grow huge blueberry bushes that supply me with as many blueberries to make all my favorite recipes, as well as enough to freeze for later. It's  fun to go early in the morning (cooler) and taste as you pick. I really appreciate the quality of fresh picked berries, but if you don't live in an area where blueberry picking is available or it's just not your thing, farmer's markets are a great source for delicious fruit and sometimes supermarkets have pretty good berries in season as well.

There is something that sets this muffin above the average muffin you get in a bakery, it could be that it is just very simple and doesn't have any fancy ingredients, not even some lemon or cinnamon so the true taste of the blueberries shine. 

The recipe was  included in this article for a reason. So make a batch and enjoy  the experience so many people savored when the store was open. These were a special treat many years ago and soon will become a family favorite, I know I am happy!!  

Recipe:

1 1/2 cups Gluten Free All-Purpose Baking Mix

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1 1/4 cups sugar

2 extra large eggs

1/2 teaspoon vanilla

1/2 cup buttermilk 

2 cups blueberries

sugar for sprinkling

Heat oven to 375 degrees. Line a 12 cup regular muffin pan and a 12 cup mini muffin pan with paper liners.

In a small bowl mix gluten free all-purpose baking mix, baking powder and salt.

In a large bowl mix with an electric mixer combine the butter and sugar until fluffy  Add the eggs one at a time until batter is smooth, blend in the vanilla.  Add the flour mixture to the batter alternately with the buttermilk, beginning and ending with the flour.  Don't over mix.  Fold in the blueberries gently just until combined.  

Divide the batter among the 12 regular and 12 mini muffin pans filling about 2/3 full. Sprinkle the tops with a little sugar.  Bake the regular muffins for 27 minutes and the mini muffins 12-15 minutes until golden.

For other recipes like this go to:www.glutenfreebakingmixes.com

Gluten Free Bacon & Cheddar Waffles

Using a Gluten Free Hi Protein pancake mix makes these waffles a hearty way to start the day. The bacon and cheese in the batter tastes like a complete breakfast in each bite. They come together quickly enough for a weekday morning or you can make a batch, freeze and reheat for an even faster breakfast, or equally perfect for a late night snack. 

Recipe:

Bacon and Cheese Waffles

2 cups Gluten Free Hi-Protein Pancake Mix

2 eggs

1 2/3 cups milk, 1% or skim  

1 cup low fat sour cream

1 tablespoon melted butter

8 bacon strips, cooked and crumbled

1 cup shredded cheddar cheese

Mix first 5 ingredients in a large bowl, then add bacon & cheese. Bake in a preheated waffle iron until golden brown. Serves 4-6.

For more easy Gluten Free recipes go to: http://www.glutenfreebakingmixes.com/page/page/8509453.htm

Peanut Butter Filled Gluten Free Brownie Cupcakes

If you love peanut butter and want a quick and easy cupcake with lots of chocolate brownie flavor this is the treat you. I found a simple recipe book from the publishers of Taste of Home Magazine that used grocery store mixes to make all kinds of recipes.  Some, I must say were a little too "processed food" like for my taste, but a few were really adaptable to healthy gluten free baking. The creaminess of the filling is just the right combination for the richness of the brownie and you get a nice mouthful of both when you bite into the cupcake. 

     

For this delicious recipe go to:http://www.mdillon.applybuilder.com/peanut-butter-brownie-cup.html