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Gluten-Free & Vegan Blueberry Crumble Muffins

Blueberries are one of my favorite fruits! These little bubbles are so delicious and versatile. Last, amidst the first shut down, I was inspired by pantry ingredients for everyday treats. I created this recipe for blueberry jam muffins because my husband and I were craving blueberry muffins one morning but it was snowy and cold in Montana which meant there were only $10 blueberries at the grocery store. I decided to turn to my favorite jam and turn them into muffins. Those muffins are truly one the easiest recipes to make for any occasion!

One thing that I love about blueberries is when they bake they become jammy and lightly explode. Back in college, my go to breakfast was oatmeal with blueberries, cinnamon honey and chia seeds. The way the blueberries explode when you bake them is one of my favorite things about these little fruits. Fast forward to today, I am still obsessed! During the Christmas season I started to develop this recipe for a standard blueberry crumble muffins. A pretty standard muffin you typically see at a coffee shop or bakery, but gluten-free and vegan.

Getting the texture of the cake crumb perfectly moist but also fluffy and lightweight can be a challenge for gluten free and vegan baking, but the added liquid from the blueberries gives this recipe a little more of a challenge. I tested and tested and tested (and ate!) tons of these muffins to ensure they were just perfect for you all! I love the sweet and sugary crumble on top for added texture and sweetness.

Let’s bake these muffins!

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Gluten Free & Vegan Blueberry Crumble Muffins

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12-14 muffins
  • Category: breakfast
  • Method: baking
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Description

These blueberry crumble muffins are everything you love about your bakery muffin but vegan and gluten free. A perfect sweet treat for any occasion, brunch or party!

Ingredients

Muffins:

– 1/2 cup of vegan butter

– 1 1/4 cups of granulated sugar

– 2 tsp of vanilla extract

– 1/2 cups of almond milk

– 2 tsp of baking powder

– 1/4 tsp of ground cinnamon 

– 2 1/4 cups of gluten-free flour (I use Bob’s Red Mill 1:1)

– 3 tbsp of almond flour

– 2 cups of fresh blueberries

Crumble:

– 2 tbsp of butter

 – 2 tbsp of sugar

– pinch ground cinnamon

Instructions

  1. Preheat your oven to 350°f and line your muffin pan with muffin liners
  2. In your bowl with a stand mixer or a hand mixer, cream your vegan butter and your sugar until light and fluffy
  3. Next add in your vanilla extract, baking powder, cinnamon and almond milk
  4. Add in your gluten-free flour and almond flour until a batter starts to form
  5. Remove from the stand mixer or the hand mixer and using a rubber spatula, fold in your fresh blueberries
  6. Using a scoop, scoop the batter into your muffin liners approximately 3/4 full
  7. In a separate bowl, combine your sugar, vegan butter and cinnamon to form sand like texture
  8. Sprinkle the sugar on top of each muffin 
  9. Bake your muffins for 37-45 minutes until a tooth pick inserted comes out clean
  10. Let your muffins cool for about 40 minutes before eating – blueberries will be very hot!
  11. Enjoy!

Notes

I use only Bob’s Red Mill Gluten-free 1:1 flour in my recipe testing, it is the best on the market! 

Keywords: gluten free and vegan blueberry crumble muffins

Why fresh blueberries?

I developed this recipe using fresh blueberries rather than frozen because of the water content. As you know when you freeze blueberries they retain all their water and then start to melt and leak their juices out. This extra water content creates a gummy like texture within the cake crumb. I highly suggest using fresh blueberries for this recipe. If you don’t have access to fresh blueberries, try my jam recipe instead!

With Easter and Mother’s Day on the horizon, this the perfect recipe for a spring celebration! You can even make them ahead of time and store in a air tight container so your day of prep is just opening the container!

It is no secret that I love pancakes ( I have a chocolate pancake recipe + 3 ingredient recipe on my blog). I recently teamed up with @nocow and made these heavenly lemon blueberry protein pancakes. ⁣ Another year, birthday another cake 🧁 Sugar cookies are a staple in our family, and I would almost consider them a food group for our diet! After years of hand frosting each cookie, I threw in the towel and made them into bar form. I will never go back!⁣ I am obsessed with healthy cookies and these sugar free oatmeal cookies are my go to! They are gluten-free and vegan, with a touch of sweetness from maple syrup and creamy texture from the peanut butter. ⁣ Happy #406 Day! Do you go through phases with chocolate? I love chocolate but not as much as my dad does (ha!), every once and a while I go through a phase where all I want is chocolate cake, cookies and chocolate candies. I am in one of those phases right now! ⁣
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Gluten-Free + Vegan Cinnamon Roll Quick Bread

I am in love with cinnamon. Truly, ground cinnamon is my favorite spice. It is so versatile for both savory and sweet recipes. I love adding it to my baking with chocolate to enhance the flavor and also add it into savory dishes as well. When I think of the ultimate sweet, and spicy treat, my mind goes to cinnamon rolls. There is something just so satisfying about the cinnamon sugar, gooey center and sweetness of the dough. If you haven’t gathered in the last 5 sentences, I love cinnamon sugar! My go-to recipe for yeasty cinnamon sugar is my gluten-free and vegan monkey bread, gluten-free and vegan cinnamon swirl bread, and even my gluten-free and vegan cinnamon rolls.

If I could eat cinnamon rolls everyday…I literally would but they are a lot of work. The rising, the yeast, the rolling the mess, it is a full production, even fro someone like me that bakes everyday! I had been brainstorming recipes and I knew that I wanted to make a quick bread, because quick bread recipe are one of my favorites genres to develop. There is something so satisfying about the texture and the ability to create unique flavors into sweet loaves.

After a few brainstorms, I decided I wanted this recipe to not be a coffee cake. Coffee cake is a delicious snacking cake, but they are in their own genre. I felt like this recipe needed the gooey center of a traditional cinnamon roll that would have you reaching for the corner piece. The soft and sweet center has the same sweet flavor of a yeasted cinnamon roll without the rising! Top with the cinnamon spiced icing and you will be smiling all day long!

Everything you love about cinnamon rolls but in quick bread form! Sweet and spicy with gooey cinnamon sugar ribbons topped with a sweet cinnamon glaze. Bake this delicious treat for an occasion without all the work of traditional cinnamon rolls!

Let’s Bake!

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Gluten-Free + Vegan Cinnamon Roll Quick Bread

  • Author: Paige
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf of bread 1x
  • Category: breakfast
  • Method: baking
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Description

Everything you love about cinnamon rolls but in quick bread form! Sweet and spicy with gooey cinnamon sugar ribbons topped with a sweet cinnamon glaze. Bake this delicious treat for an occasion without all the work of traditional cinnamon rolls!

Scale

Ingredients

Loaf:

  • 1/2 cups of vegan butter
  • 1 cup of granulated sugar
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 2 tsp of vanilla extract
  • 1 cup of unsweetened dairy free milk or water (I like to use unsweetened cashew milk)
  • 2 cups of gluten-free flour (I use Bobs Red Mill 1-to-1)

Cinnamon Sugar Swirl:

  • 2 tbsp of melted vegan butter
  • 2 tbsp of ground cinnamon
  • 1/3 cup of granulated sugar

Icing Glaze:

  • 1/2 cup of powdered sugar
  • 2–3 tbsp of water or dairy-free milk
  • 1 tsp of ground cinnamon

Instructions

  1. Preheat your oven to 350°F and grease your loaf pan with vegan butter
  2. In a mixing bowl, cream your vegan butter and sugar together until lighter in color and fluffy
  3. Next, add in your vanilla, baking powder and salt
  4. Alternate adding the dairy-free milk and gluten-free flour until your batter has formed
  5. In a separate bowl, stir your melted butter, sugar and cinnamon together to form a sugar paste
  6. Pour half of your batter into your prepared loaf pan and spread it evenly with your rubber spatula
  7. Spoon half of your cinnamon sugar mixture on top of your batter
  8. Using a knife, gently swirl your sugar into your batter
  9. Pour the rest of your batter onto of the sugar swirl and spread evenly with a spatula
  10. Using your remaining sugar mixture, swirl your cinnamon sugar on top of your batter
  11. Bake your quick bread in your heated oven for 55 minutes to 1 hour until a toothpick inserted comes out clean
  12. While your quick bread is cooling, mix your glaze together until it forms a semi-loose glaze
  13. Drizzle the icing on top of your loaf when your quick bread is completely cooled
  14. Serve and enjoy!

Notes

* this recipe has only been tested with Bobs Red Mill Gluten-free Flour 1-to-1

Keywords: gluten-free and vegan cinnamon rolls, gluten-free and vegan cinnamon roll quick bread, cinnamon roll bread, cinnamon rolls

Look at the glaze!

One thing that sets this recipe aside from others is the sweet + spicy glaze! The added cinnamon gives the traditionally sweet glaze a little kick! The little pieces of ground cinnamon add to the color of the glaze giving it some life!

Go ahead and try it for yourself!

This is now my go to recipe for a brunch, sweet snack or dessert when I am craving cinnamon rolls! Give it a try yourself and tag me if you make it!

It is no secret that I love pancakes ( I have a chocolate pancake recipe + 3 ingredient recipe on my blog). I recently teamed up with @nocow and made these heavenly lemon blueberry protein pancakes. ⁣ Another year, birthday another cake 🧁 Sugar cookies are a staple in our family, and I would almost consider them a food group for our diet! After years of hand frosting each cookie, I threw in the towel and made them into bar form. I will never go back!⁣ I am obsessed with healthy cookies and these sugar free oatmeal cookies are my go to! They are gluten-free and vegan, with a touch of sweetness from maple syrup and creamy texture from the peanut butter. ⁣ Happy #406 Day! Do you go through phases with chocolate? I love chocolate but not as much as my dad does (ha!), every once and a while I go through a phase where all I want is chocolate cake, cookies and chocolate candies. I am in one of those phases right now! ⁣ I don't know about you but sometimes you just need a slice of cake after a long week!⁣ One of my all time favorite recipes from the bakery but now at your house! These fresh blueberry muffins are gluten-free and vegan with a soft crumb cake and a sweet sugary top! The fresh blueberries are tart and add a bright touch to this muffin. recipe is now live!⁣ Like I said earlier, I love blueberries but I have been on a crazy lemon + blueberry kick lately. The mix is just perfect! Bright, light and zesty these lemon blueberry pancakes are truly delightful!⁣
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Gluten-Free + Vegan Apple Butter Muffins

It’s that time of year, pumpkins, apples, cinnamon, and more! I live for 60°F weather, warm cinnamon baking in breads, cookies and maybe even a dash in my coffee. This past summer was hard for me. I love to bake every day but with no AC in our house and the work piling up, I felt like my baking inspiration missed me.

I don’t talk about it much, but I briefly talked about it in this post here, my husband is in the military, and with his job comes months of training, deployments, and time apart – which is not fun. The weight of the world in our country has been a lot to handle alone and my outlet has always been cooking. Since the temperature has dropped I am starting to find my groove again in the kitchen. Filling my mornings with a cup of coffee, a phone call with my husband, and something delicious baking in the oven.

In Montana, we don’t really have fall. We go from 90°F to a week of freezing cold, back to 60° for a little bit then bring on the snow! I try to capitalize on the fall feeling as early and much as I can before suddenly I wake up to 5′ of snow on the ground and sub-zero temps! So, I am definitely having my moment while it lasts!

One of my favorite apples to bake with is quite contrary to the baking world! The most common apple is by far the tart granny smith, but when I make spicy loaves of bread with cinnamon, nutmeg and apples I love to cook with Honeycrisp apples. They are bright, fresh, and crisp tasting and they hold those notes when they are baked, adding a delicious flavor to the recipe. One thing I love about these little muffins is that you can have them for breakfast and afternoon snack or dessert! They are perfectly sweet, bright, and literally taste like fall in one bite!

Let’s start baking!

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Gluten-Free + Vegan Apple Butter Muffins

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9 muffins 1x
  • Category: muffins, bread
  • Method: baking
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Description

These gluten-free and vegan apple butter muffins are perfectly sweet, spicy and full of bright apple flavor. A perfect snack, or dessert to capture fall perfectly.

Scale

Ingredients

  • 1/2 or 1 cup of cubbed honeycrisp apple (skin on)
  • 1/2 cup of vegan butter
  • 1 cup of granulated sugar
  • 1 tsp of vanilla extract
  • 1 cup of dairy alternative milk
  • 2 cups of gluten-free flour
  • 1/2 cup of apple butter
  • 2 tsp of ground cinnamon
  • 1 tsp of ground nutmeg
  • 1 tsp of baking powder
  • 3 tsp of sugar for the top

Instructions

  1. Pre-heat your oven to 350°f and line your muffin tin with parchment muffin liners or grease each cup with vegan butter
  2. In your bowl with a mixer cream your sugar and your butter together until smooth
  3. Next add in your vanilla extract, cinnamon, nutmeg and baking powder
  4. When that is combined alternate adding in 1/2 cup at a time, the dairy alternative mik and the gluten free flour until a batter forms
  5. Next cube 1/2 of your apple and gently fold it into your batter with 3 tsp of your apple butter
  6. Using a tablespoon, add one tablespoon to the bottom of your muffin liner, then a teaspoon of apple butter and top with another 2 tablespoons of muffin batter
  7. Continue this layering technique until you have filled 9 spots in your pan or until the batter is gone, sprinkle each some sugar before baking
  8. Bake for 30-35 minutes until a toothpick inserted comes out clean

Why Apple Butter?

When it comes to apple butter, I think people think it is actually butter. Like a Pecan whipped butter or cinnamon honey butter, but in fact, apple butter is just essentially fancy apple sauce…with way more sugar! I love to spread it on toast like a jam, bake with it, and even cover a fresh log of goat cheese with it for a holiday appetizer. The possibilities are endless!

Follow Along for Fall Baking Tutorials!

Follow my instagram for fall baking tutorials and more fun behind the scenes of my life, my cute dog and all the fun things I am baking this holiday!

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Gluten-Free & Vegan Zucchini Bread

I love summer! The fresh fruits and vegetables, the warm sun on my skin and all the birds chirping! Arguably one of the happiest seasons!

This summer is a little different for our family. I don’t tend to share a ton of information about my family but my husband is in the military. His career allows us to move every year for the past 4 years, typically in June! It is surreal that this year we are still in Montana! At first we thought this summer was going to be full of adventures and more with us both being in Montana. But, he is on a training trip for the next three months which means all the loafs of bread, pies and cakes are filling my house with no one to eat them!

Being a military spouse is a sacrifice.

If any of you guys are military spouses you understand the intense sacrifice and hardships it is when your spouse leaves for a trip, deployment or you move from a place you loved. It never gets easier. In fact, I find it harder with every trip he takes. My heart aches, my days feel weirdly long and my concept of time is shot! I am an early riser by nature, thriving in the mornings, but when Drew is on a trip my concept of nighttime and the end of the workday is gone. I find myself puttering around in the kitchen until 12 am. Then waking up at 5am and filling my time to not be lonely.

A few weeks ago, while I was in my in-laws garden I had this intense desire to make zucchini bread! Last summer my diet consisted of zucchini bread, strawberries and lemonade. A very well rounded diet (ha!). This summer is no exception to the zucchini bread diet!

What is Zucchini bread?

Zucchini bread sounds really strange, and to be honest the first time that I tried it, I was a little skeptical. The flavor of the zucchini is earthy and the spices of the nutmeg, and cinnamon add richness to the bread. The chocolate chips balance the spice with the deep chocolate flavor and then the butter in the bread gives great moisture to the loaf.

I can honestly say, don’t know it till you’ve tried it!

Let’s make a quick bread!

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Gluten-Free & Vegan Zucchini Bread

  • Author: Paige
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 1 loaf 1x
  • Category: bread
  • Method: baking
  • Cuisine: gluten-free
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Description

The gluten-free and vegan zucchini bread of the summer! Use your fresh vegetables in a sweet, spicy and moist quick bread!

Scale

Ingredients

  • 2 small zucchini or 1 cup of shredded zucchini
  • 1 cup of melted vegan butter ( I use earth balance)
  • 1 cup of granulated sugar
  • 1tsp baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 1 tsp of vanilla extract
  • 1 tsp of ground cinnamon
  • 1/2 tsp of ground nutmeg
  • 1/2 cup of dairy free milk
  • 1/2 cup of almond flour
  • 1/2 cup of dairy free chocolate chips
  • 1 1/2 cup of gluten free flour ( I use Bobs Red Mill 1:1)

 

Instructions

  1. Preheat your oven too 350°F and grease your loaf pan with vegan butter
  2. Shred or make very small cubes with your zucchini and set on a towel with the 1/2 tsp of salt sprinkled over the cut zucchini (this causes it to sweat out the liquid)
  3. Gently melt your vegan butter and add to a stand mixing bowl or a bowl with a hand mixer
  4. Add your sugar, vanilla, baking powder and baking soda to your melted butter
  5. Combine well, and add in your almond flour, ground cinnamon, ground nutmeg until well combined
  6. Next add in your almond milk and mix until the batter is loose
  7. Then add in your gluten free flour blend and mix until the batter thickens slightly
  8. Take your zucchini and with your towel, squeeze the liquid out of your zucchini and add in your zucchini to your batter
  9. Next fold, in your chocolate chips 
  10. Pour batter in to your loaf pan and bake for 55 minutes to 1 hour, until a toothpick inserted comes out clean
  11. Let cool and enjoy!

Why Zucchini Bread?

Let’s talk why we use zucchini in bread rather than a different squash. Zucchini is mild in flavor, but adds pairs incredibly well with sweet elements like cinnamon and chocolate. Zucchini is really high in vitamins and minerals that aid in nutrition for your baked goods. Not to mention their moisture. If you have ever cooked with zucchini you know they have to cook down for a while to get a good texture, this is because they are a high water content vegetable. When you grate them and sweat them out before you place them in your batter, they release about 1/2 of their water. This allows the extra water to add great moisture to the quick bread and bulk to the batter. So really, why not use zucchini!?

Tag @frontpaigebakes

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Gluten-Free & Dairy-Free Sweet Honey Buns

One of my all time favorite foods are loukoumathes, a greek honey cinnamon yeasted dough that is fried and then while still pipping hot, rolled in cinnamon and honey. These little pillows of heaven call my name all the time! Since I don’t have a giant pot to fill with bubbling oil to boil my own, I decided do my take on the easy baked version.

Boy oh boy these little buns are unreal! They are soft, doughy, sweet and bright like honey can be!

Did I also mention they are easy to make? These little buns are one of the easiest yeasted bread recipes that I have created to date. Just a few quick stirs, an hour to rise and a quick bake these little buns are to be eaten warm!

Can you tell that I have been on a major kick for making yeasted gluten-free bread lately? It is so so so fun for me to get into the science of the yeast with gluten-free bread!

Let’s get to baking!

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Gluten-Free & Vegan Sweet Honey Buns

  • Author: Paige
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 buns 1x
  • Category: bread
  • Method: baking
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Description

sweet, doughy and arguably the best little sweet bun! 

Scale

Ingredients

  • 1 packet of yeast
  • 1 1/2 cups of warm water
  • 1 tsp of honey
  • 2 1/2 cups of gluten-free flour
  • 1/4 cup of honey (for glaze)

Instructions

  1. pre-heat your oven to 425°f and run your tap so it become warm to the touch
  2. in a bowl add your 1 tsp of honey, 1 packet of yeast and 1 1/2 cups of warm water (no warmer than 110°f), whisk gently to activate your yeast
  3. After about 5 minutes your yeast starts to bubble
  4. Add in your 2 1/2 cups of gluten-free flour and using a rubber spatula until all the flour is combined
  5. Using vegan butter, coat 8 of the muffin tin sections going all the way to the top
  6. Scoop 3 tbsp of dough into each muffin tin with each spoonful creating differentiation in their placement almost like a pull apart bread
  7. Using the remainder of the dough follow those instructions until the dough is gone
  8. Place near a warm oven to rise for 1 hour
  9. After 1 hour the dough will be light and fluffy, drizzle, 1 tsp of honey over each bun and place in the oven for 20 minutes to bake
  10. Once they are golden brown, remove from the oven and drizzle 1 tsp more of  honey over the warm buns
  11. Serve warm and enjoy!

Keywords: gluten-free bread, gluten-free honey buns

Now that you have your buns ready are you going to eat them for breakfast? A snack? An after dinner snack? There is no right time to eat them you just have to make them so you can eat them!

The best part of these buns for me is the sweet honey glaze that drips down the sides during baking and coats the whole bun in sweet goodness!

Tag me if you make them so we can bake together!

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Cherry Berry Bliss Bites

These little superfood bites are a go-to for a quick snack or a late-night treat! Dates, cherries, chia seeds, coconut, oats flax, and kombucha oh my! When I think about creating a treat that really packs in nutrients the last thing that I want it to be is bland, dry and underwhelming but these are quite the opposite! Each bite is sweet, crunchy and packed with superfood ingredients.

My go-to little snacks are those that I can just pop in my mouth and know they are packed with nutritious ingredients. These bliss bites keep me full, satisfied and the ingredients are packed with nutrition that continues to work after consumption. 

Let’s break down those power ingredients! Each ingredient was chosen with a purpose for health benefits and flavor combinations. Dates are full of fiber that aids in digestion and healthy blood pressure levels. They are also a great source of quick energy. When you first take a peek at their nutrition facts, you might think, “wow, these are high in sugar and carbs,” but these are healthy sugars and carbs that help sustain blood sugar levels in working out or snacking. Cherries aren’t in season for a lot of states in the US right now, but dried tart cherries are a fantastic substitute in these little bites, trail mixes, and even salads. Cherries are incredible powerhouses with their high amounts of antioxidants, sleep aid ability and their delicious sweet flavor. Chia seeds are a go-to ingredient for almost all my baking needs. They are very high in fiber, high level of protein (for such a wee little seed), and high in omega-3 fatty acids. Omega-3 fatty acids are words that are thrown around in health journals a lot, but what really are they? Omega-3’s are crucial fats that are found in fish, seeds, and nuts. They help fight depression, body aches and overall help with regulating body function. Flake coconut and oatmeal are great sources of rich carbohydrates that provide the body with energy. 

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Cherry Berry Bliss Bites

  • Author: Paige
  • Prep Time: 10 minutes
  • Cook Time: 15 minute chill time
  • Total Time: 25 minutes
  • Yield: 12 bites
  • Category: healthy recipes
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Description

superfood packed treats that will satisfy your cravings!

Ingredients

  • 6 pitted dates

  • 1 tbsp of tart dried cherries (preferably unsweetened)

  • ⅛ tsp of ground cinnamon

  • ¼ tsp of vanilla extract

  • 1 tbsp of chia seeds

  • 2 tbsp of gluten-free oats

  • 1 tbsp of flaked coconut

  • 1 tbsp of Cherry Berry Health-Ade Kombucha

  • 1 tsp of maple syrup

  • 2.5 tbsp of ground flax seeds

  • ¼ cup of unsweetened shredded coconut for topping

Instructions

  1. If your dates aren’t pitted, pit your dates and add to your food processor or high powered blender

  2. In a food processor or a high powered blender combine all your ingredients into a chunky dough

  3. Scoop out 1 tsp bites and roll in the unsweetened shredded coconut

  4. Place your bites on a place or a tray and keep in the fridge until ready to eat

  5. Enjoy!

Nutrition

  • Serving Size: 1 bite
  • Calories: 46
  • Sugar: 1g
  • Fat: 3g
  • Carbohydrates: 5g
  • Protein: 3g

Keywords: healthy cherry berry bliss bites

Overall, these bliss bites are packed with key ingredients to satisfy that sweet tooth, fill your tum and health your body from the inside out! If you really are what you eat, I would love to be one of these bliss bites!

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paid in partnership with Health-Ade Kombucha, all opinions, research and recipe created by Paige Bakes

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Gluten-free & Vegan Blueberry Jam Coffee Cake Muffins

Well dang that is a mouthful! But, seriously, you will want a mouthful of these soft, sweet and subtly lemony coffee cake muffins.

A few weeks ago I got my order from Foodlyn in the mail and they had sent me the most beautiful looking blueberry lavender jam from Roots Kitchen. Since it is not quite fresh berry season here in Montana (we still have some snow on the ground), this jam was a great substitute for fresh berries in my blueberry coffee cake!

Among all this chaos that is in the world right now, I feel like my work life is busier than ever and I am really blessed to be working right now. I was feeling kinda weird with all that is happening in the world and really needed to just have a moment to myself to work through it. I was drinking my coffee and just taking a moment and felt like I was missing a little treat.

The next day, I grabbed this jam, my ride or die gluten-free flour (yes, I talk about it all the time! gotta love Bob’s Red Mill 1:1 – no sponsored – wish it was!) and set out to make these muffins…at 10pm.

Let’s get to baking!

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Gluten-free & Vegan Blueberry Jam Coffee Cake Muffins

  • Author: Paige
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Description

the best gluten-free and vegan blueberry crumble muffins of the season! full of fresh blueberry flavor but you can make these year round even when blueberries aren’t in season! 

Scale

Ingredients

Muffin:

  • 1 1/2 sticks of vegan butter (3/4 cup)
  • 1 cup of sugar
  • 1 tsp of baking powder
  • 1 tsp of vanilla
  • 3/4 cups of almond milk
  • 1 tsp lemon zest
  • juice from 1 lemon
  • 1/2 tsp of salt
  • 1 3/4 cups of gluten-free flour
  • 1/2 cup of blueberry jam

Topping:

  • 4 tbsp of melted butter
  • 1 tsp of ground cinnamon
  • 6–8 tbsp of gluten free flour
  • 2 tsp of sugar

Instructions

  1. Pre-heat your oven to 350°F and line your cupcake tin with paper liners ( I like the natural parchment ones)
  2. In your bowl of your stand mixer or with a hand mixer, cream your vegan butter and your sugar
  3. Add in your vanilla extract and baking powder after the sugar and butter are combined
  4. Next, add in your lemon zest and juice of a lemon
  5. Alternate 1/2 cup of gluten-free flour to 1/4 cup of almond milk until the batter is combined and smooth
  6. Scoop 2 tbsp of batter into your liners, top that with 1 tsp of blueberry jam and then 2 more tbsp on top of the jam to form a batter jam sandwich
  7. Complete the rest of the muffin liners with that sandwich technique
  8. In a separate bowl mix together your melted butter, gluten-free flour, sugar and ground cinnamon to form a crumb topping
  9. Top each muffin with about 2 tsp of crumb and place in the oven
  10. Bake for 30-35 minutes until cooked through
  11. Let cool and enjoy!

These little muffins are so dang delish I think they will start to be a staple in my weekly baking. If you don’t have any blueberry jam, you could use strawberry or raspberry! Really anything! I haven’t tested this recipe with preserves so I am not sure how that would work! But hey, give it a whirl!

They are sweet, tangy, bright and so balanced you will be so happy you made them! As always, tag me if you make them and we can bake together!

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Gluten-Free & Vegan Monkey Bread

Let me just start by saying, monkey bread is the best snack, dessert, breakfast and food.

Monkey bread is a yeasted bread, where each little bite is rolled in cinnamon sugar and placed into a pan to form multiple little balls. You bake these bites together, and the cinnamon sugar all melts together and make it a fun and easy dessert. Rather than cutting bread, you get to pull off your bites making the experience oh-so fun!

It’s no surprise if you have been following my instagram that I am on a yeasted bread kick! I make a fun yeasted bread at least once a week whether it is my gluten-free french bread, or my cinnamon swirl bread, I am baking something with yeast!

This weekend, amongst the craziness of the corona quarantine, I decided to do my favorite hobby, activity and passion…baking!

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Gluten-Free & Vegan Monkey Bread

  • Author: Paige
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 1 loaf of monkey bread 1x
  • Category: bread
  • Method: baking
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Description

gluten-free and vegan monkey bread that is so easy to make, sweet, delicious and the perfect fun treat!

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Ingredients

Bread

  • 1 1/2 cups of warm water (110°f)
  • 1 packet of yeast
  • 1 tsp of sugar
  • 2.5 cups of gluten-free flour blend
  • 1 tsp of salt

Topping:

  • 1/2 cups of sugar
  • 2 tbsp of ground cinnamon
  • 3 tbsp of melted vegan butter

Instructions

  1. Pre-heat your oven to 425°F and grease a loaf pan with vegan butter
  2. In a bowl mix your packet of yeast, sugar, and 1 1/2 cups of warm water and let that sit for 10 minutes to activate the yeast
  3. The yeast should start to become fragrant and bubble, almost forming a top layer on the water with yeast
  4. While the yeast activates, mix your 1/2 cup of sugar and 2 tbsp of cinnamon and set aside
  5. When that happens, add in your salt and 2.5 cups of gluten free flour
  6. Be careful not to over mix, but using a rubber spatula fold in the flour
  7. Once the flour is combined into the yeast mixture, using two fingers, pinch about 1″ of dough and roll into a ball, the toss into the sugar cinnamon mix until it is fully coated
  8. Place each ball into your greased loaf, repeat with the remainder of the dough
  9. Put your loaf pan near your oven to rise in a warm location with a towel over the top
  10. Let your dough rise and expand for 1 hour
  11. Right before your hour of rising is up, melt your butter and mix with your remaining sugar/cinnamon mixture
  12. Pour that mix over the dough and place in the oven for 25 minutes
  13. Remove and let cool, pop out of the pan and enjoy!

Keywords: gluten free vegan monkey bread, gluten free monkey bread, gluten free bread, gluten free vegan bread

The best quarantine snack you can make and take little bites all day! I have been on a kick lately with cinnamon sugar bread and can’t stop making it! Now it’s your turn!

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Gluten-Free Healthy Chocolate Pancakes

I LOVE my 3-ingredient pancakes. They are so fluffy, light and so stinkin’ easy to make! Sometimes, I want pancakes, but I also want them to be chocolatey. Ya feel me?

This recipe is the same base of the 3-ingredient pancakes, but with just a few more ingredients to make them oh-so tasty! I love to have these pancakes in the afternoon or for a sweet but so healthy dessert! These pancakes do include 1 egg, but you could easily make them vegan with a flax egg, some aquafaba or just some almond milk.

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Gluten-Free Healthy Chocolate Pancakes

  • Author: Paige
  • Prep Time: 3 minutes
  • Cook Time: 3 minutes
  • Total Time: 6 minutes
  • Yield: 4 pancakes 1x
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Description

fluffy, sweet and oh-so healthy!

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Ingredients

  • 1/2 of a ripe banana
  • 1 egg
  • 2 tsp of cocoa powder
  • 2 tsp of maple syrup
  • 1 tsp of cinnamon
  • 1 tsp of baking powder
  • 2 tsp oatmeal

Instructions

  1. In a small saucepan melt 1 tsp of vegan butter on medium low heat
  2. Place your other ingredients in a small blender and blend until smooth, about 1 minute
  3. Pour your batter into your small sauce pan and create either 1 large pancake or 4 cake plate size pancakes
  4. When bubbles start to form, flip and cook through, about 35 seconds on the second side
  5. Repeat with the rest of your batter
  6. Eat with vegan butter and maple syrup

Keywords: gluten free healthy pancakes

I love these pancakes because they take about 3 minutes to make and produce a huge breakfast! Sometimes, I make one large pancake and sometimes I make a big stack of 4! The good thing is, there is no perfect way to eat these pancakes!

Try this recipe out and enjoy these healthy pancakes for yourself!

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best ways to enjoy homemade cold brew

The weather is starting to get warm and to me that calls for cold brew coffee. But ladies & gents, skip the line at Starbucks, save the cash and the added sugar and let’s brew some at home!

What is cold brew coffee?

Cold brew coffee, is what is sounds like, coffee that is brewed cold. You are taking your coffee grounds, steeping them in room temp water, or water that is in the fridge for 12-24 hours until you create a coffee concentrate. This coffee concentrate is incredibly strong. When you drink cold brew at your local shop, the cold brew concentrate is cut 1:1 with either coffee or milk of your choice. There are a few ways to enjoy homemade cold brew and the 1:1 cut with milk or water isn’t the only way to enjoy a fresh cold cup in the afternoon!

How To Make it?

It’s crazy to say, but cold brew is easier than brewing a pot of coffee, you just need to be more patient! I love to make a big batch ahead of time, so I can sustain my cold brew needs through the week. When you make your cold brew, start with incredibly roasted coffee that you like. The key is coffee that you love. Since cold brew is a concentrate, you are really tasting more of the flavor rather than covering it up with milk or cream.

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best ways to enjoy homemade cold brew

  • Author: Paige
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Description

save the money and make delicious cold brew at home!

Ingredients

– 8 cups of water (1.8 liters)

– 8 ounces of coffee beans (pre ground)

optional:

– milk of your choice

– sugar

Instructions

1. grind your 8 ounces of coffee beans in a grinder, on a course setting and add to your container

2. to your container, add your 8 cups (1.8 liters) of water

3. stir with a wooden spoon until the grounds are fully wet

4. cover the top of your container, and set in the fridge for 12-24 hours to steep

5. line a strainer with a cheese cloth or a coffee filter with a big bowl or jar underneath the filter

6. pour your water & coffee grounds through the filter/cheese cloth into the strainer to strain out the coffee grounds

7. collect your concentrate and add back into an air tight container

8. drink when you want to and cut the concentrate 1:1 with either water or milk

9. optional: create coffee ice cubes in an ice tray for your cold brew

10. drink and enjoy!

3 Ways to Drink It!

There are many ways to drink coffee, and the beauty of this is, there is no right or wrong way to enjoy it! How you like coffee is the best way for you to enjoy your drink. I have found that the hot summer months cause my ice to melt and I prefer coffee ice cubes to keep the coffee flavor strong and the water content low. Fill your ice cube tray with cold brew concentrate, freeze them up, and add a handful to your glass. Add in 1:1 cold brew and water or milk of choice. My second favorite way to drink cold brew is to think of it as an espresso shot. Fill your glass up with ice cubes, milk and add in 4 oz of cold brew, for a creamy iced latte like drink! My third favorite way to drink cold brew is semi-traditional. I love a big class of cold concentrate, cut 1:1 with cold water with a splash of coconut milk! Tasty, refreshing and tastes like the beach!

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vegan pink lady apple chia pudding with oil free & gluten free apple granola

WOW! Guys this recipe name is a mouthful, but let’s be honest…after one bite of this recipe you will be keeping your mouthful with this delicious treat! That was an easy dad joke I just had to use!

I am a huge fan of granola – I mean I love granola! I use to eat it by the bowl full with almond milk, coconut yogurt really anything, and then the day came where I found out that granola is deep fried. YUCK. Don’t get me wrong here, I am all about a 80% healthy 20% indulgent diet, but I couldn’t for the life of me figure out why you had to deep fry granola when baking it tastes better anyway!

I had a friend in college that use to make her own granola and I started helping her because it was a win win. I spent time with my friend and got to pick through delicious granola bite by bite every weekend. I found the perfect ratio granola a few years ago that I make at least once every two weeks and ALWAYS keep it on hand! This granola lead me down the path to chia pudding…see guys my story circles back! Chia pudding. If you haven’t heard of it before, you might be thinking to yourself “what in the heck is this weird thing? And wait you eat it for breakfast but it’s a pudding?”

YES to all of the above!

Essentially, when you take chia seeds and soak them, they create almost a gelatin outer orb around the seed itself. If you soak enough chia seeds in a delicious combination of coconut milk and kombucha, you get the best dang breakfast that keeps you full of healthy fat from the coconut, fiber from the chia seeds and probiotics from the kombucha. When I was working in an office, I would premake a batch for the week, set them into tupperware and viola perfect easy healthy breakfast!

As we embrace August we embrace the start of school and the crazy holiday season (on the horizon if you’re an adult!) and with that comes the need for easy meals, make ahead snacks and mindlessly healthy options! Although oatmeal is a delicious option, it’s still toasty in August and this chia pudding is a perfect cool alternative for those hot mornings heading out the door for school or work!

Not only will you stay full until lunch but you will also be 100% satisfied. My chia pudding is just the perfect balance of sweet and soft that compliments the crunchy granola topper! Add a drizzle of honey or maple syrup for extra sweetness if you so desire and enjoy your morning meal – it’s seriously the most important meal and this one is full of delicious goodies!

Whether you are a graduate, mom, dad, nanny or have no affiliation with school, the school year is upon us and we all have to start out the fall on a great food! Try making this today and tag me in your pictures so I can share a bite from afar with you!

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Gluten-Free & Vegan Cinnamon Rolls

I have been slacking on creating recipes this month, and to be honest, my brain is flat out mush from the early mornings, full time job and freelance work! I am in a slump and was finding myself staring blankly at the gluten-free section of the grocery store today and suddenly I started to crave cinnamon rolls.

THAT about sums up my inspiration lately. It’s been really bad! I grabbed the supplies I needed, checked out and immediately whipped up a batch when I came home! I haven’t published this recipe yet just because I hadn’t perfected it yet for the public, but y’all it’s here. THEY ARE HERE! 

They are so delicious, flakey, sweet but also spicy! The coconut oil adds a richness that butter doesn’t give many desserts. I gotta say, it’s hard to not eat all the cinnamon rolls!

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Gluten-Free & Vegan Cinnamon Rolls

  • Author: Paige
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 12 cinnamon rolls 1x
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Description

the easiest, homemade gluten-free cinnamon roll you will ever make & eat! It also happens to be vegan!

Scale

Ingredients

Dough:

– 1 packet of active dry east

– 1 cup of cashew milk (or dairy alternative)

– 1 tsp of coconut oil

– 1 tbsp of sugar

– 1 tsp of baking soda

– 1 tsp of baking powder

– 2 1/2 cups of gluten-free flour

– 2 tbsp of sugar (additional)

Filling:

– 1 cup of sugar

– 2 tbsp of coconut oil

– 2 tbsp of ground cinnamon

Frosting:

– 1/4 cup of cashew milk or dairy alternative

– 2-3 tbsp of vegan butter

– 3 -3.5 cups of powdered sugar

– 1 splash of vanilla

– pinch of salt

Instructions

  1. in a small saucepan heat your milk to 110°F (any hotter will kill your yeast and your rise!)
  2. once your milk hits the correct temperature, add your milk to a bowl with your 1 tbsp of sugar and packet of yeast
  3. set aside your yeast, milk and sugar for 10 minutes, bubbles start to form
  4. in a bowl, whisk together your gluten-free flour, baking soda, baking powder, and additional 2 tbsp of sugar
  5. using a fork, or a pastry knife, cut the coconut oil into your gluten-free flour mixture
  6. pour your proofed yeast, milk and sugar mixture into your gluten-free flour mixture and combine with a fork until smooth * be careful not to over mix
  7. preheat your oven to 350° F and grease a circular dish with vegan butter or line with parchment paper
  8. place two large pieces of parchment paper on your counter, your dough will go between them
  9. place your dough, between the parchment and roll your dough out over the parchment paper *this will prevent sticking
  10. roll your dough to be 1/2″ thick in a semi-square shape
  11. melt your coconut oil and mix your sugar and cinnamon into the melted oil
  12. remove the top layer of parchment paper and spread the sugar mixture over the dough
  13. grabbing the end of the parchment start to fold it on itself so the dough starts to roll into a long tube
  14. finish rolling until the entire cinnamon roll dough is rolled upon itself
  15. using a string or a knife cut your cinnamon rolls 2-3″ thick and place swirl side up in your baking dish
  16. bake for 25-30 minutes until golden brown and the dough is fully cooked
  17. while your cinnamon rolls are cooking, mix your milk with your powdered sugar, salt and vanilla extract to form your icing
  18. coat your cinnamon rolls in icing while semi warm from cooking
  19. eat and enjoy!

Notes

* keep your milk temperature until 110°F in step 1

* try to keep mixing of the dough to a minimum while mixing your wet into your dry ingredients

A perfect weekend breakfast and even an afternoon snack!

Packed with the goods not the gluten!

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Blood Orange Ricotta Pancakes

I love a good pancake! I have a recipe for my 3-ingredient pancakes here, and think that pancakes in any form are fantastic! When blood orange season hits I just have to make something delicious with them, and when I think of breakfast I immediately think of pancakes and orange juice. I combined these two in the most flavorful and fluffy blood orange ricotta pancakes!

tangy, fluffy & low carb!

I love using KNOW foods products because they are gluten free, healthy, and also low carb! I don’t track calories, or carbs or anything, I would call myself a healthy but very intuitive eater. I know these days it’s all about intermittent fasting, and low carb this and keto this, but that shizzz ain’t for me! 

eating out as a celiac is HARD!

One thing I quickly came to realize is that eating out with celiac disease is like near impossible! SRS impossible! There are a lot more options now then there were a few years ago, but sometimes I don’t think the risk is worth the reward. This is typically how our weekends go!

8am wake up – usually by Moose sitting on my chest licking my face! talk about the best alarm

Make a big pot of coffee, and sip our first cup of coffee, still in pjs sitting on the couch with a good book or sitting outside listenting to some music.

Once our first cup is finished, we head inside for a second cup and start the pancakes! Flip a nice stack of pancakes slice some oranges, warm up the syrup & head to the kitchen table for a stack of pancakes and a second cup of coffee!

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Blood Orange Ricotta Pancakes

  • Author: Paige
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 10 pancakes
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Description

fluffy, gluten-free and full of flavor!

Ingredients

– 1 bag of KNOW foods pancake mix

– juice from 2 blood oranges

– 1 cup of ricotta cheese

– 1 cup of almond milk

Instructions

1. in a bowl combine your pancake mix, ricotta cheese, almond milk and blood orange juice

2. mix together until the batter is smooth

3. heat up a small skillet with vegan butter

4. place 1/2 cup of batter into the pan, flip once bubbles start to form

5. repeat until all of your batter is finished

6. enjoy with syrup!

Notes

best served warm!

What is your morning routine like?!

I highly suggest adding in these ricotta pancakes to your week! And heck they won’t squash your diet it you are following one! Tag me if you make them! @frontpaigebakes!

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Low Sugar Gluten-Free Crepe Cake

One of my favorite things in this world is a stack of pancakes. Warm and fluffy with a crisp edge. There really isn’t a better breakfast, snack or dinner! As a kid we would have “lefty” pancakes. My mom, is a lefty, and would make the best pancakes, they always had this crisp edge but were SO soft on the center! I don’t know how she does it but I have spent years trying to recreate this style of pancakes!

So I turned them into a cake with the help from KNOW foods!

This cake combines the best pancake mix from KNOW foods (only having a few net carbs, with their delicious sugar free chocolate chips! The ganache is sweet, rich and tastes like a deep frosting!

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Low Sugar Gluten Free Crepe Cake

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 1, 5 layer cake
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Description

perfect for any occasion!

Ingredients

Pancakes/Crepes:

– 1 bag of KNOW foods pancake mix

– 2 1/2 cups of water

Ganache:

– 1 cup of KNOW foods chocolate chips

– 1 tbsp of coconut oil

Instructions

  1. in a bowl combine your bag of pancake mix and water until smooth
  2. in a small frying pan, melt 1 tbsp of butter and add in 1/2 cup of pancake mix
  3. once bubbles start to form on the pancake, flip and cook fully on the other side
  4. finish these steps until the pancake batter is finished
  5. in a small saucepan melt your coconut oil and chocolate chips together until smooth
  6. layer your cake, pancake, ganache, pancake, ganache until you have used all your pancakes and your frosting
  7. eat with fresh fruit and enjoy!

Try this cake our today for your next brunch, bridal shower, or baby shower!

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3 Ingredient Gluten-Free Pancakes

For the last few months I’ve been killing the pancake game! The more pancakes you eat the more you want to eat right? One of my all time breakfast & post workout foods are pancakes! Although, pancakes aren’t the healthiest thing to eat, these pancakes are just amazing and healthy as well! 

  • they are low carb
  • simple ingredients
  • healthy
  • no BS!

My favorite thing about my healthy pancakes is that they are really guilt free but also taste amazing! If my husband who is an Eggo enthusist love these they can fool any picky eater! When I’m feeling extra fancy because heck why not, I love to add in Enjoy Life mini chocolate chips! 

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3 Ingredient Gluten-Free Pancakes

  • Author: Paige
  • Prep Time: 3
  • Cook Time: 7
  • Total Time: 10 minutes
  • Yield: 1 large pancake 1x
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Description

fluffy, light and only 3 ingredients!

Scale

Ingredients

  • 1 banana
  • 1 egg or flax egg
  • 2 tbsp of gluten-free oats

Instructions

  1. in a blender combine your 3 ingredients
  2. heat up a small skillet with some vegan butter
  3. pour batter into your skillet and cook until bubbles start to form on one side
  4. flip and finish cooking
  5. remove from heat and top with fruit of choice and a drizzle of syrup!

Start your new year off with a bang! These healthy pancakes will keep you on your new years goals and keep your tummy happy! If you try them out give me a tag on instagram! (frontpaigebakes)!

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