It’s rainy, it’s grey, it’s not such a beautiful summer day. Well, not outside that is.
But inside, we’ve made it a fun lazy Saturday – My Little One, Auntie Jessica, and me.
We put on Notting Hill, because the rain makes us think of London which makes us think of Hugh Grant which reminds us of how we never get tired of watching him fall in love with ‘Anna Scott’, the American actress that keeps breaking his heart. We made a pot of coffee and turned the living room into one big lounge – playground with blankets and pillows and lots of toys!
My Lion approved 🙂
Then we got hungry. It seemed that hot, fresh out of the oven muffins were in order, so into the kitchen
for some creative experimentation. Some apples? Sounds good….some cranberries? Sounds good too.
What about some rhubarb? Now we’re talking.
A little bit tart, not too sweet, tender and satisfying – these are a yummy snack…or breakfast too!
Gluten-Free Apple Cranberry Rhubarb Muffins
1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
2 tsp xanthan gum
2 tsp baking powder
3/4 cup Bob’s Red Mill Mighty Tasty Cereal (or 1/2 cup gluten-free oatmeal)
1 finely grated apple
1/4 cup cranberries (frozen works fine)
3/4 cup chopped rhubarb
2 tablespoons of organic sugar (or more if you would rather sweeter than tart)
1 teaspoon of vanilla
1 teaspoon of cinnamon
1 cup almond milk
1/2 cup water
Preheat oven to 350 F
In a medium size bowl, sift flours together adding xanthan gum and baking powder.
Slowly pour in wet mixture of millk, water, vanilla and sugar. Add in the fruit –
all rather simple, no? Pour into lightly greased muffin tin and bake for 25 minutes.
Let cool. Remove and enjoy warm with a good cup of coffee!
You can easily use whatever fruit you’d like in this recipe.