Gingerbread Muffins that are vegan & gluten free.
Last Friday was just one of those pity-me days. We all have them. I felt like I was a ball of emotions. It was a hard week with my pin removal from my finger (this situation has been going on for over a year now). I couldn’t work out from Tuesday-Friday and I think I was going through a bit of withdrawal. I’m not that person but I think my emotions, frustrations and exhaustion got to me. God has a way of humbling and resetting you. Suffice it to say my poor husband suggested I run to Barnes and Noble and wander to get away from it all and that’s what I did! I picked up two new cookbooks. I was thrilled to find a gluten and dairy free baking cookbook for my daughter. She has been gf/df for about 8 months now with great success (she was suffering from cystic acne that is completely gone now).
This was the first recipe I scoped out and really wanted to make. Let’s face it – gluten free flours stink – a lot! I was leery but hopeful about this book. Cara Reed, in her cookbook, makes her own flour concoction and I bought everything and made a huge batch of it (all from Bob’s Redmill). From there the recipe was super easy and I made a few modifications along the way. I made 12 muffins yesterday – we have 2 left! Suffice it to say the carnivores and vegans alike loved them. And they will be awesome for the holidays! They tasted so good!!!
— Knead to Cook