The Monthly Recipe: Gluten Free Apple Breakfast Cobbler

Gluten Free Apple Breakfast Cobbler

This is a nice simple cobbler based on a Dutch baby pancake, good for breakfast OR dessert! I found the coconut flour created more of a cobbler that stayed on top, and we’ve been eating it that way ever since. I haven’t tried using alternative milks but I’m sure it would work. The tricky thing is that the coconut flour thickens the batter so quickly that you can’t just pour it on. I’ve spooned the topping on, piped it using a plastic bag with the corner cut off, and scooped it with a cookie scoop


  • 2 medium large baking apples, peeled, cored, and sliced
  • 2 tablespoons of unsalted butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon (or more)
  • 2 eggs
  • 1/2 cup of milk
  • 1/4 teaspoon of salt
  • 1/2 cup coconut flour


  1. Preheat the oven to 400 degrees.
  2. Spray or grease a deep-dish pie plate.
  3. Melt the butter in the dish in the microwave then tilt the dish around to cover the bottom of the dish and up the sides with butter.
  4. Arrange the apples in the prepared dish.
  5. Drizzle with 2 tablespoons of maple syrup.
  6. Sprinkle generously with cinnamon.
  7. In a large bowl, whisk the eggs.
  8. Add in the milk.
  9. Sieve the coconut flour with the salt, to remove any lumps.
  10. Stir the flour and salt into the milk and eggs, working quickly as it will thicken very fast.
  11. Drop by spoon or cookie scoop onto the apples slices.
  12. Spread as best you can.
  13. Bake for 25 minutes.
  14. Allow to cool before serving with more maple syrup for a breakfast or vanilla ice cream for dessert.
  15. Enjoy!

The Friday Poem: Stories in the Mind

The Friday Poem

The Friday Poem: The Garden at Midday

Oat Flour & Maple Zucchini Muffins

Oat Flour & Maple Zucchini Muffins

A couple weeks ago my daughter asked for zucchini chocolate chip muffins. I found a recipe and, in looking at it, I thought, I could easily make this low fodmap for myself with oat flour. So I gave it a try. I substituted 1 cup of oat flour for each cup of wheat flour. They were delicious! However, they crumbled VERY easily. Then I realized that the back of the Gold Medal oat flour bag said the replacement was 1 ¾ cups of oat flour for every cup of wheat flour! Okay. A week later I gave it another try, this time with the “correct” amount of oat flour. They were . . . okay . . . kinda. They were a bit on the stodgy side. (My husband says he’ll eat them.) I wanted to try again. This time I used half the extra amount of oat flour – 1 cup plus 6 tablespoons of oat flour per cup of wheat flour. They were perfect! Delicate and yummy, the cinnamon really came through. I ate two while they were still hot. They are a bit more delicate so don’t overfill the muffin tins, or maybe even use paper liners for the tin. I don’t mind a little crumble for a great homemade treat.

When I started working with alternative flours, my mother suggested adding an extra egg white and/or another ¼ teaspoon of baking powder to help elevate the heavier flours. It seemed wise here so I went with it.

Adapted from

Gluten free, refined sugar free, low-fodmap


  • 2 3/4 cups oat flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 large eggs + 1 egg white
  • ½ cup extra light tasting olive oil
  • ¾ cup maple syrup
  • 2 teaspoons vanilla extract
  • 8 ounces grated zucchini (About 1 medium, leave the skin on if it is smooth and green, and don’t drain.)


  1. Preheat oven to 350.
  2. Spray your muffin tins or grease them.
  3. Grate the zucchini onto a plate.
  4. Measure all the dry ingredients into a bowl and stir with a whisk.
  5. In a separate, larger bowl, whisk the whole eggs and egg white.
  6. Whisk in the olive oil.
  7. Add the maple syrup and vanilla.
  8. Stir in the flour mixture until thoroughly combined.
  9. Stir in the zucchini.
  10. Pour into the muffin tins, a little more than three quarters full. (You may get a bit more than a dozen. Pour the excess into something else to bake or you’ll have a much harder time getting these muffins out.)
  11. Bake at 350 for 25 minutes or until a tooth pick or knife inserted comes out clean.
  12. These are great warm or cold, by themselves or with butter. Enjoy!

The Friday Poem: Letting Go

Wild Blueberry Cobbler (Gluten Free)

Wild Blueberry Cobbler (Gluten Free)

I got a giant bag of frozen wild blueberries and just had to try making a cobbler with it. Holy yum! I was out of my tapioca flour so I “cobbled” together the dough from the flours I had. This one is very forgiving. It originally called for wheat flour but works well with all manner of alternative flours. I decided to put the lemon zest right in the dough and it was lovely. I’ll definitely be making this again. It was so good, I forgot to get a picture of the finished product before we ate it. Guess you’ll just have to try it to see.



  • ¼ cup each coconut, almond, and oat flour
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 hardboiled egg yolk
  • 1/16 teaspoon sea salt
  • 3 tablespoons very cold unsalted butter
  • 1/3 cup heavy cream
  • Zest of one lemon


  • 1 ½ pounds wild blueberries, fresh or thoroughly defrosted
  • 6 tablespoons maple syrup
  • ½ teaspoon vanilla
  • 1 ½ tablespoons cornstarch


  1. In the base of a food processor or in a mixing bowl, combine the flours, cornstarch, sugar, and baking powder. Pulse to combine.
  2. Add the egg yolk and salt. Pulse a few times to distribute.
  3. Add the lemon zest. (If you haven’t got one, a microplane grater for zesting is a fantastic tool to add to your kitchen. It makes it so fine that it blends in perfectly. Otherwise, you’ll want to chop it up fine before adding.)
  4. Chop the unsalted butter up into ½ inch cubes and drop in then pulse until well combined.
  5. Pour the cream in. (Here’s where the magic happens.) Now run the food processor until it turns into a ball of dough. It doesn’t take too long.
  6. Use a cookie scoop or spoon to place balls of dough on a paper lined half cookie sheet. Flatten a bit and chill for at least half an hour.
  7. Start preheating the oven to 350 degrees.
  8. Combine the room temp blueberries with the maple syrup, vanilla, and cornstarch.
  9. Grease, butter, or cooking spray a 9 by 9 baking dish with high sides and pour the blueberry filling into it.
  10. After the dough is chilled, place on the filling.
  11. If you’d like, brush the biscuit tops with a little more cream and sprinkle with sugar.
  12. Bake at 350 for 45 minutes.
  13. Allow to cool and enjoy! Good warm or cold.

Friday Poem: Religion and State

The Friday Poem: In The Same Room

This was inspired by an article on parallel universes from the physicist Dr. Michio Kaku in the New York Times.

The Friday Poem: Questing

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