Summer Berry Muffins

Summer Berry Muffins

It is berry season!  I lived in Maine for three years when I was a little girl.  I remember picking blueberries right off the bush and plopping them straight into my mouth.  I love that sweet and tart explosion when the berries are just right.

One Morning in Maine by Robert McCloskey was one of my all-time favorite childhood books. Not only does Sally lose her tooth but she too picked blueberries.  I adored the illustrations.

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Fresh berries also make me think of the beach.  Stopping at the farmer’s markets in Rhode Island with my mom, where she would load up on fresh fruits and veggies.  When I got to pick something out, I’d head straight for the honey sticks.  Those little tubes were so delish.

There is just something about berries that make me feel home.

 

These Summer Berry Muffins are Top 8 Free. No wheat, peanuts, eggs, dairy, soy, or nuts. Whenever I make a batch I keep about four on the counter and I throw the rest in the freezer for on the go breakfasts and snacks. They don’t take much effort and you probably have everything you need right in your pantry – except perhaps the fresh berries, luckily, they are everywhere right now!

#AllergicToEverything® Summer Berry Muffins

Summer Berry Muffins
Prep Time
10 mins
Cook Time
23 mins
Total Time
33 mins
 

These muffins are food allergy friendly, top 8 free, and packed with the flavors of summer.  You can freeze the extras for on-the-go snacks and they are delish warm from the oven!

Course: Breakfast, Snack
Cuisine: Baking, Dairy-free
Servings: 12 muffins
Author: Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
Dry Ingredients
  • 2.5 cups gluten-free flour
  • 1 1/4 cups light brown sugar, packed
  • 1 tablespoon ground flaxseed
  • 1.5 teaspoons baking powder (cornstarch-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
Wet Ingredients
  • 1/4 cup avocado oil
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp warm water)
  • 3/4 cup warm water
  • 2 teaspoons bourbon vanilla
  • 1 teaspoon lemon extract (or 1/2 lemon freshly squeezed)
Berries & Zest
  • 1 cup raspberries, blueberries, and/or blackberries (rinsed & patted dry)
  • 1/2 lemon Zest from 1/2 lemon (optional)
Instructions
  1. Preheat the oven to 350ºF.
  2. Line a 12-muffin tin with paper liners.
  3. Whisk together the dry ingredients in a large mixing bowl.
  4. Combine the wet ingredients by whisking them together in a bowl.
  5. Combine the wet and dry ingredients, mix thoroughly until it is smooth.
  6. Add your berries and lemon zest (if using) and stir gently just until combined.
  7. Spoon into lined muffin cups.  I usually use a tablespoon to do this.

  8. Bake for 23 to 25 minutes, until golden-brown & firm. Test for doneness with a toothpick or cake tester, it should come out clean.
  9. Allow the muffins to cool for about five minutes, then remove them onto a wire rack and let them finish cooling.
  10. Feel free to eat one while they are warm from the oven - so delish!
  11. Don’t forget you can freeze extras for on-the-go breakfasts & snacks.
Recipe Notes
  • I use Hain Pure Foods Featherweight Baking Powder (it is gluten and corn-free)
  • Freeze the extras for on-the-go breakfasts and snacks.  I used to throw these in my bag on the way to school and they would be perfectly defrosted by the time I arrived!

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

The #AllergicToEverything Cookbook is live on Kickstarter now!  When you back the book, you get a book!

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Back the book, get a book!

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Cinnamon Buns: Gluten-free, Egg-free, Corn-free

Cinnamon Buns: Gluten-free, Egg-free, Corn-free

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Feeding time.

#AllergicToEverything® Cinnamon Buns: Gluten-free, Egg-free, Corn-free

For the first time in a long time, I watched regular old TV.  Everyone was making cinnamon buns.  Commercial after commercial showed families pulling them from the oven.  This lead to me needing a cinnamon bun. Thank you commercialism and consumerism.  They were, in fact, delicious and well worth the time.

Cinnamon Buns: Gluten-free, Egg-free, Corn-free
Prep Time
20 mins
Cook Time
27 mins
Total Time
47 mins
 

So delicious and well worth the time. Best eaten warm on a rainy winter day. 

Course: Breakfast, Dessert, Snack
Cuisine: American, Comfort Food
Servings: 8 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
Ingredients for the buns:
  • 2/3 cup of milk or cream
  • 1 tablespoon of butter or coconut oil
  • 1 packet of instant yeast
  • 1/4 cup of sugar
  • 1 flax egg (mix 1 tablespoons of ground flaxseed + 2 tablespoons of warm water)
  • 2 cups of all-purpose gluten-free baking flour
  • 1/4 cup of almond flour
  • 1/4 cup of tapioca starch, plus plenty extra for rolling out dough
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder, corn-free
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil
  • 1 teaspoon bourbon vanilla
Ingredients for the filling:
  • 1/3 cup of butter
  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon
Ingredients for the frosting:
  • 2 tablespoons of butter or coconut oil
  • 1/4 cup of cream cheese
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of sea salt
  • 2/3 cup of powdered sugar, corn-free
Kitchen tools:
  • Glass pie dish
  • Cutting board
  • Rolling Pin
  • Plastic wrap, good quality
Instructions
  1. Preheat the oven to 350º.
  2. To make THE BUNS: Combine yeast, sugar, 1 tablespoon butter, 2/3 cup of milk, flax egg  in a measuring cup or glass dish and microwave for 1 1/2 minutes. Set aside to allow the yeast to proof.

  3. In a mixing bowl combine gluten-free baking flour, almond flour, tapioca starch, baking soda, baking powder, salt. Whisk to combine.
  4. Add olive oil and vanilla to the yeast mixture. Whisk well.
  5. Add the wet ingredients to the dry ingredients and mix them thoroughly.
  6. Prepare a cutting board by wrapping it in saran wrap.
  7. Dust the saran wrap with tapioca starch, add the dough, dust again with tapioca starch and add saran wrap on top.
  8. Use a rolling pin to roll the dough out into a rectangle.
  9. To make THE FILLING mix softened butter, brown sugar, and cinnamon. Spread it evenly across the dough, leaving about an inch from the top and bottom edges.

  10. ROLL THE DOUGH into a spiral using the saran wrap to inch it along. Try to roll it as tightly as possible. If it is loose, just keep going – it will still be fabulous and the frosting will hide the imperfections. (See the visual instructions for visuals). 

  11. Dust the roll with tapioca starch and slice into 1-inch pieces with a sharp knife.
  12. Butter your pie dish and then plop the slices in.
  13. Cover with saran wrap and a towel, let the dough continue to rise for 20 minutes. I let my rolls rise on top of the warm oven while it preheats.
  14. After 20 minutes, remove the towel and the saran wrap and throw them in the oven.
  15. Bake 23-27 minutes. If edges become too dark, tent them with tinfoil. Remove from oven when golden brown.
  16. While the rolls are baking, make THE FROSTING: combine butter, cream cheese, vanilla, and salt in a glass dish and microwave for 30 seconds. Stir well. Add the powdered sugar, mix thoroughly and set aside.

  17. Spread the frosting mixture on top while buns are warm from the oven. 

  18. Eat while still warm from the oven.  

Recipe Notes
  • I used ground flaxseed as my egg replacer.  To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water.  You can also use egg replacers like this one but I prefer the nutritional properties and texture of the flax.
  • Allergic to corn?  Make sure to buy powdered sugar made with tapioca starch instead of cornstarch.  You can buy it affordably at Trader Joes, and can also find it at Wholefoods. Jazz it up with a sprinkling of chopped nuts.

Visual Instructions:

This slideshow requires JavaScript.

 

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Before the frosting.

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Frosting on.

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Recipe Source: AllergicToEverything.life All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Allergen-free gluten-free Cinnamon Buns: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeAllergen-free gluten-free Cinnamon Buns: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Back the book, get a book!

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Cheddar and Turkey Stuffed Rice Flour Arepas

Cheddar and Turkey Stuffed Rice Flour Arepas

Turkey & Cheddar Arepas: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

#AllergicToEverythingⓇ Cheddar and Turkey Stuffed Rice Flour Arepas

A perfect Christmas morning.  Crepes gone wrong, yet turned so right.  When the batter got too thick, we improvised.  And Cheddar Turkey Stuffed Rice Flour Arepas were born.

Cheddar and Turkey Stuffed Rice Flour Arepas
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
A perfect leftover kind of Christmas morning.
Course: Breakfast, Side Dish, Snack
Cuisine: Comfort Food, South American
Servings: 2 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
  • 1 cup gluten-free pancake mix (I used Trader Joe’s mix)
  • 1 1/2 cups milk or cream
  • 1 flax egg (mix 1 tablespoons of ground flaxseed + 2 tablespoons of warm water)
  • 2 Tbsp canola oil
  • 1 cup leftover turkey, sliced
  • 1/3 cup cheddar cheese, thinly sliced or shredded
  • butter and/or canola oil for the pan
  • a lid (to crisp and melt the Arepa)
Instructions
  1. In a mixing bowl combine the pancake mix, milk, flax egg, and canola oil.
  2. Melt a dash of butter and a splash of canola oil in a frying pan over medium heat.
  3. Ladle in 1/2 to 1/3 of the mix into the pan. Top with turkey and cheddar. Cook for 3-5 minutes covered with a lid. We used a small saucepan lid to cradle in the baking mix in order to help form the arepas (see the picture below).
  4. Flip the arepa and cook for another 3-5 minutes. Continue cooking until both sides are crispy and golden brown.
  5. Blot with a paper towel to remove excess oil.
  6. Delish when served with fruit and bacon.
Recipe Notes
  • Use any allergen-free boxed pancake mix (this is the one I used by Trader Joe’s) or whip up the base of the pancake/arepa from scratch.
  • I use ground flaxseed as my egg replacer.  To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water.  My mix required three eggs so I used 3 tablespoons of ground flaxseed and 6 tablespoons of warm water.  This is the flax I use: Spectrum Essentials Organic Ground Flaxseed.  I prefer the nutritional properties and texture of the flax but you can also use egg replacers like Ener G Egg Replacer.

Visual Instructions:

 

 

Turkey & Cheddar Arepas: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Turkey & Cheddar Arepas: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Rice Flour Arepas: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeRice Flour Arepas: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeRice Flour Arepas: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Back the book, get a book!

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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