GLUTEN FREE LEMON POPPYSEED MUFFINS

These healthy lemon poppyseed muffins are gluten free & refined sugar free! The almond flour & lemon juice make them fluffy, bright and packed full of flavour. 

RECIPE MAKES 8 MUFFINS

INGREDIENTS

• 1 large egg
• 1/2 cup coconut flour ( or granulated organic cane sugar if you don’t mind refined sugar)
• 1 tbsp coconut oil, melted and cooled
• 1/4 cup salted butter, melted and cooled
• 1 lemon, juice & zest
• 1 tsp vanilla extract
• 1/2 cup milk, room temperature
• 1 cup gluten free flour
• 1/4 cup almond flour
• 1/2 tbsp baking powder
• 1/4 tsp baking soda
• 1 tbsp poppy seeds

Optional Lemon Glaze (not refined sugar free)

• 1/2 lemon, juice & zest
• 1/4 cup powdered sugar
• 1-2 tbsp milk of choice if needed

INSTRUCTIONS

• Whisk together the egg and sugar until light and fluffy
• Add in the butter, coconut oil, milk, lemon juice, lemon zest and vanilla extract
• Mix until fully combined
• Fold in the flours, baking powder and baking soda
• Mix until fully combined then fold in the poppy seeds
• Let the batter rest for 30 minutes to 1 hour, at room temperature, covered by a kitchen towel.
• Preheat oven to 400 degrees F
• Using about 1/4 cup, or an ice cream scoop, fill the muffin liners with batter. The liners should be filled to just below the top
• Bake for 8 minutes at 400 degrees F, then reduce the oven temperature to 350 degrees F. Bake for an additional 8 minutes
• The muffins are done when slightly golden on top and a toothpick comes out clean.
• Let cool for 10 minutes
• Optional glaze – In a small bowl, combine the lemon juice, zest & powdered sugar. Whisk until smooth. Add sugar (1tbsp at a time) or milknuntil a drizzly consistency is reached. Pour over cooled muffins and enjoy!

These muffins are delicious warmed up in the microwave for 10 seconds. They also freeze really well in an airtight container or freezer bag.

Gluten Free Shortbread

Recipe adapted from Fraiche Table

These Gluten Free Shortbread are buttery, crumbly & full of flavour.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

freeze time 2 hours hrs

Course cookie, Dessert

Ingredients

  

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup unsalted butter at room temperature
• ¾ tsp salt
• 1 cup granulated sugar or can do 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• ¾ cup fruit or chocolate chips if using

Instructions

 

• Shortbread Dough
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, any fruit or chocolate chips if using, and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• Royal Icing
• Pour confectioners sugar, meringue powder & water into a large bowl. Beat on high speed for 2-3 minutes. When you lift the whisk, the icing should drip down and smooth out within 5-10 seconds. If its too thick add more water, if its too runny add more sugar.
• You can either dip your cookies or pipe it on. Place on baking trays for around 2 hours to dry out.

Notes

• • • Freezer-friendly shortbread cookies.

      1. Store in refrigerator or room temperature for 1 week.
      2. Freeze for up to 1 month.
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Keyword gluten free, shortbread