It’s hard for me to believe that my son is almost 10 months old, I will have to return to work in less than two months, and as my husband says, everything will change AGAIN. My little man is now grasping at independence, including when it comes to eating. He wants to feed himself, though he does allow me to shovel in spoonfuls of food between bites, provided its something that he likes/wants. Unfortunately, as most parents know it is difficult to find finger foods that my guy can pick up and eat, that are safe for him to eat, that he likes and that are nutritious.

He likes to eat pasta with sauce, meatloaf, chunks of chicken, sweet potato fries, cheese, pears, bananas (sometimes), gluten-free cheerios, mum-mum crackers, avocado, gluten-free toast, rice cakes, natural baked white cheddar cheesies and I’m sure at least a few other things that I can’t think of right now.

Of course I continue to make him baby foods (much thicker and chunkier nowadays) and I have been searching the internet for recipes and ideas that might suit our needs. He really likes the fruited jello (last recipe, scroll all the way down) – I think I’m going to make it with blueberry puree next time instead of plain applesauce. I’ve also tried making meatballs with rice cereal to thicken it (he didn’t care for those too much, but I’m going to try cooking them in pasta sauce (which he loves) and have a feeling that might have better success.

Then for some reason last night I had a thought, MORNING GLORY MUFFINS they have some protein (from the Quinoa), vegetables (zucchini and carrots) and not too much sugar. This morning I got to work and was super happy with the results.

I made a few changes, namely:

  • I used the 1/2 cups of white sugar the recipe called for, but no brown sugar
  • I replaced the 3 eggs with, 2 egg yolks, 1/4 cup applesauce and 1/4 cup warm water mixed with 2 Tbsp ground flax (allow this to sit for at least 5 minutes before using, it should get goopy)
  • I used the flour mixture in my post (less quinoa than the whole foods recipe)
  • I used cornstarch instead of potato starch (because I was out of potato starch, though I prefer it to cornstarch – either would do)
  • I omitted the walnuts and orange juice
  • I used chopped craisins instead of raisins (I like craisins better and they are related to blueberries which my little guy loves)
  • I used a pear instead of an apple (combined with the applesauce egg replacement these are plenty sweet enough without the extra sugar)

I baked these mini muffins at 355 F for 17 minutes (yield 3.5 dozen mini muffins), until the muffins were golden and a toothpick inserted came out clean. They are delicious and my little guy seemed to like them – now Mom must refrain herself from eating them all herself!

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I often shop at Choices Market, but despite hearing raves about Whole Foods, there are none near my home and as such, I have never visited the store. I also had never visited their website, until a co-worker pointed out to me that they had oodles of recipes on their site. When I typed “gluten-free” into their search engine, I was ecstatic to have over 800 hits.

There are a number of recipes that I want to try, but the one that caught my attention almost immediately was for MORNING GLORY MUFFINS. I have seen “morning glory muffins” in cafes and coffee shops and have always been intrigued by the wholesome combination of fruits and vegetables, but I never expected to find a recipe, already adapted to be Gluten-Free.

I worked from home today and took advantage of that fact; I made some muffins during lunch. I made a minor changes to the flour ratio, as I find Quinoa flour a little overwhelming in flavour (and I didn’t have a cup on hand anyways). Overall I was hugely impressed, these muffins have great texture, great flavour and a pretty high healthy quotient in my books.

I don’t usually re-post other people’s recipes, but the link has changed in the past few days due to some website re-organization and I just don’t want to lose it.

My changes to the recipe:

  • Replace 1 cup of Quinoa Flour with:
    1/2 cup Quinoa Flour, 1/4 cup Sorghum Flour, 1/4 cup Brown Rice Flour
  • Replace 1 tart red apple with:
    1 granny smith apple

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Gluten-Free Morning Glory Muffins

Makes 18 muffins

Gluten-free flours combine with apples, carrots, zucchini, raisins and walnuts in these nutritious and satisfying muffins. You can also try our Whole Grain Morning Glory Muffins.

Ingredients

2/3 cup canola oil
1/2 cup evaporated cane sugar
1/4 cup natural brown sugar
1 teaspoon gluten-free vanilla extract
3 eggs
1 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca starch
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons xanthan gum
1/2 teaspoon salt
1 cup grated carrots
1 cup grated zucchini
1/2 cup chopped toasted walnuts
1/2 cup seedless raisins
1/4 cup toasted coconut flakes
1 teaspoon grated orange zest
1 tart red apple, unpeeled, cored, and finely chopped

Method

Preheat oven to 350°F.

Put oil, cane sugar, brown sugar and vanilla into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside. Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum and salt into a second large bowl and stir well to combine. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.