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Gluten Free Blackberry Oat Muffins

This healthy recipe for gluten free blackberry oat muffins uses fresh berries and oatmeal. These are the best muffins for breakfast or a snack on the go. It's so easy to make homemade muffins!

a basket of gluten free blackberry oat muffins

I like to put these gluten free blackberry oat muffins in lunches. They are easy to pack and don't have any nuts in them so they are perfect for kids lunches. They also make an amazing breakfast with a cup of coffee or tea.

I always get excited for blackberry season here in the pacific northwest. We have several places we can pick blackberries. The season starts in July with little wild blackberries and then we have blackberries again in late August on the Himalayan plants.

You can find more muffin recipes here: Gluten Free Breakfast Recipes

a basket of gluten free blackberry oat muffins on a tray with coffee, butter and blackberries
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Ingredients

Unsweetened Apple Sauce
Vanilla Extract
Eggs
Granulated Sugar
Brown Sugar
Honey
Coconut Oil
Baking Powder
Sea Salt
Ground Cinnamon
Milk
Almond Flour
Gluten Free Flour
Gluten Free Rolled Oats
Blackberries

Instructions

Preheat your oven to 350 degrees. Line a muffin tin with liners or grease the tin with coconut oil. Set aside.

In the bowl of your stand mixer add the apple sauce, vanilla, eggs, granulated sugar, brown sugar, honey and melted coconut oil. Blend until mixed together.

In a separate bowl whisk together the baking powder, salt, cinnamon, almond flour, gluten free flour and oats.

Add the dry ingredients to the wet ingredients along with the milk. Blend until just combined. Don't over mix!

Add the blackberries and stir in by hand using a spatula. Don't over stir or you won't have any blackberry chunks left in your muffins.

Bake at 350 degrees for 35 minutes or until the muffins are golden brown and cooked through.

Supplies

Frequently Asked Questions

What gluten free flour is best for muffins?

This is definitely a topic where everyone seems to have a different opinion. My personal favorite gluten free flour for muffins and baking in general is Namaste Foods Gluten Free Flour Blend. Their flour doesn't have a gritty texture and makes delicious baked goods.

I also use King Arthur Gluten Free Flour and Bob's Redmill Gluten Free Flour.

How do you make gluten free muffins less dense?

Adding extra moisture to your recipe will usually help if your muffins came out too dense. This can mean adding some apple sauce, extra oil or butter. If your dough looks dry after you've mixed everything in you likely need a bit more moisture.

This can happen if the berries aren't very juicy. Any time you are working with a fruit the moisture level can vary. If you use frozen berries you might find that you need a bit less moisture as they will be more moist as they thaw.

When you are converting a recipe to gluten free you may also find that you need to lengthen the cooking time. If the muffins seems dense and a bit under cooked it likely needed 5-10 more minutes in the oven.

More Recipes You Might Enjoy

Gluten Free Blueberry Oat Muffins
Gluten Free Banana Muffins
9 Amazing Gluten Free Muffin Recipes
Gluten Free Apple Carrot Muffins
Gluten Free Chocolate Chip Banana Muffins

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Blackberry Oat Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Diet: Gluten Free
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Description

This healthy recipe for gluten free blackberry oat muffins uses fresh berries and oatmeal. These are the best muffins for breakfast or a snack on the go. It's so easy to make homemade muffins!

Ingredients

Scale

½ cup Apple Sauce
1 tsp. Vanilla Extract
2 large Eggs
¼ cup Granulated Sugar
½ cup Brown Sugar
2 Tbsp. Honey
3 Tbsp. Coconut Oil, melted
3 tsp. Baking Powder
1 tsp. Sea Salt
½ tsp. Ground Cinnamon
¾ cup Milk
1 ¼ cup Almond Flour
1 ¼ cup Gluten Free Flour
1 ¼ cup Gluten Free Rolled Oats
1 cup Blackberries

Instructions

Preheat your oven to 350 degrees. Line a muffin tin with liners or grease the tin with coconut oil. Set aside.

In the bowl of your stand mixer add the apple sauce, vanilla, eggs, granulated sugar, brown sugar, honey and melted coconut oil. Blend until mixed together.

In a separate bowl whisk together the baking powder, salt, cinnamon, almond flour, gluten free flour and oats.

Add the dry ingredients to the wet ingredients along with the milk. Blend until just combined. Don't over mix!

Add the blackberries and stir in by hand using a spatula. Don't over stir or you won't have any blackberry chunks left in your muffins.

Bake at 350 degrees for 35 minutes or until the muffins are golden brown and cooked through.

Notes

I used fresh blackberries in this recipe. You can use frozen blackberries, but you may want to reduce the amount of apple sauce you use.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Homemade Pasta Sauce

This easy recipe for gluten free homemade pasta sauce is made with fresh tomatoes. This is a great way to use garden tomatoes and make a simple sauce from scratch. Let me show you how to make a healthy spaghetti sauce at home.

three plates of gluten free homemade pasta sauce with caserecce gluten free pasta

This recipe just has one tablespoon of sugar or honey to cut the acidity of the fresh tomatoes. I use carrots to give this sauce a sweet flavor instead. The sauce is loaded with healthy vegetables!

If you are looking for more sauce recipes try my Simple Stovetop Tomato Pasta Sauce or my Gluten Free Creamy Pumpkin Pasta Sauce.

You can find all of my meal recipes here: Gluten Free Meal Recipes

three plates of gluten free homemade pasta sauce over caserecce gluten free pasta
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Ingredients

Tomatoes
Yellow Onion
Carrots
Minced Garlic
Olive Oil
Fresh Basil
Dried Thyme
Dried Oregano
Sea Salt
Coarse Ground Black Pepper
Honey or Granulated Sugar

Instructions

Preheat your oven to 350 degrees.

On a baking sheet lay out your chopped tomato chunks. Drizzle with olive oil and sprinkle with sea salt. Roast at 350 degrees for 30-40 minutes. 

In a dutch oven or heavy pot add olive oil and chopped carrots. Cook 5-8 minutes or until the carrots begin to get tender. 

Add in the onion and garlic to the carrots. Cook until onion is translucent. 

Add the roasted tomatoes, basil, thyme, oregano, salt, pepper and honey or sugar. Stir to combine the ingredients.

Use an emersion blender to puree the sauce to your liking. I like to leave some chunks in my sauce, but you may want the sauce to be smooth. If you don't have an emersion blender let the sauce cool slightly and then do batches in a blender.

Serve the sauce with pasta or freeze in freezer safe containers for later.

Supplies

Frequently Asked Questions

Do I have to peel tomatoes for this sauce?

I don't peel my tomatoes for this sauce. I roast the tomatoes in the oven on a baking sheet for 30-40 minutes before using them in this sauce. Roasting the tomatoes makes the peels softer.

After I've cooked the sauce down I use my emersion blender to roughly puree the sauce. I like some chunks, but you can puree until the sauce is smooth if you prefer. This process can also be done in a blender.

Tomato peels are full of carotenoids. Carotenoids are antioxidants that protect the body from cellular damage, aging and some chronic diseases. The peels also have flavonols which can support your circulatory system.

What tomatoes are best for pasta sauce?

My favorite tomatoes for sauces are San Marzano tomatoes. I love to grow San Marzano's in my garden. I'm also a big fan of Roma tomatoes for sauces. There are many different types of tomatoes that would make a great sauce.

If you are purchasing tomatoes from the grocery store to make this sauce you should be able to get Roma tomatoes and those will work well. If they are still orange when you purchase them leave them out on the counter for a couple of days to finish ripening.

I find that best tomatoes for sauces and cooking with have a nice, sweet tomato smell when they are ripe and ready to use. They should still be firm and not mushy. I like to look for tomatoes with healthy peels and no blemishes for my sauces.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

a colander of fresh tomatoes with a jar of fresh basil from my garden
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Gluten Free Homemade Pasta Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 0 hours
  • Yield: 4 cups 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free homemade pasta sauce is made with fresh tomatoes. This is a great way to use garden tomatoes and make a simple sauce from scratch. Let me show you how to make a healthy spaghetti sauce at home.

Ingredients

Scale

2 pounds Fresh Tomatoes, roasted
1 medium Yellow Onion, chopped
2 large Carrots, chopped
1 Tbsp. Minced Garlic
2 Tbsp. Olive Oil
½ cup Fresh Basil, chopped
1 tsp. Dried Thyme
1 tsp. Dried Oregano
1 tsp. Sea Salt
½ tsp. Ground Black Pepper
1 Tbsp. Honey or Granulated Sugar

Instructions

Preheat your oven to 350 degrees.

On a baking sheet lay out your chopped tomato chunks. Drizzle with olive oil and sprinkle with sea salt. Roast at 350 degrees for 30-40 minutes. 

In a dutch oven or heavy pot add olive oil and chopped carrots. Cook 5-8 minutes or until the carrots begin to get tender. 

Add in the onion and garlic to the carrots. Cook until onion is translucent. 

Add the roasted tomatoes, basil, thyme, oregano, salt, pepper and honey or sugar. Stir to combine the ingredients.

Use an emersion blender to puree the sauce to your liking. I like to leave some chunks in my sauce, but you may want the sauce to be smooth. If you don't have an emersion blender let the sauce cool slightly and then do batches in a blender.

Serve the sauce with pasta or freeze in freezer safe containers for later.

Notes

In the images above I served my sauce with Jovial's Gluten Free Caserecce Pasta.

  • Prep Time: 20 mintes
  • Cook Time: 60 minutes
  • Category: Sauce
  • Method: Roasting
  • Cuisine: Gluten Free

Gluten Free Plum Cake

This easy recipe for gluten free plum cake uses fresh plums. In late summer I have a lot of plums on my trees and a fruit dessert is the perfect thing to use them for. This simple dessert is a cross between a cake and a crumble. It's perfect with coffee for brunch or after dinner.

a nine inch baking pan with gluten free plum cake with a bowl of fresh plums

The bottom layer is a moist yellow cake, the middle layer is fresh plums sliced up and layer on and the top is a rolled oat crumble. The combination makes a lovely dessert. This recipe is easily my favorite way to use fresh plums!

I also have a Gluten Free Plum Cornmeal Cake that is delicious with a cup of coffee or tea. I enjoy this cake for breakfast or brunch just as much as a dessert.

You can find all of my cake recipes here: Gluten Free Cake Recipes

Two plates of gluten free plum cake with a bowl of fresh plums
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Ingredients

Unsalted Butter
Granulated Sugar
Eggs
Vanilla Extract
Gluten Free Flour
Baking Powder
Sea Salt
Plums
Gluten Free Rolled Oats
Brown Sugar
Brown Rice Flour
Walnuts

Instructions

Preheat your oven to 350 degrees. Grease a nine inch baking pan with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat the unsalted butter and sugar until fluffy. Add the eggs and vanilla, beat until mixed in. Add the gluten free flour, baking powder and salt. Mix just until the ingredients are combined to form a cake batter.

Pour the cake batter into the greased nine inch baking dish. 

Cover the top of the cake batter with the sliced plums.

In the bowl of your stand mixer combine the rolled oats, brown sugar, brown rice flour, sea salt, melted butter and walnuts. Blend until a crumble forms.

Pour the crumble evenly over the sliced plum layer of the cake. 

Bake at 350 degrees for 55 minutes or until the top is golden brown and the plum layer is bubbling.

Once the cake is cool store it in the refrigerator.

Supplies

Frequently Asked Questions

Can I refrigerate plum cake?

Yes. When I bake with fresh fruit I prefer to refrigerate the dessert after it cools. This will prevent the cake from going bad quickly especially in the summer heat.

To serve the cake I remove it from from the refrigerator, heat it quickly in the oven or microwave and then serve on its own or with vanilla ice cream. This gluten free plum cake is great for a brunch or after dinner dessert.

How do I make plum cake?

This is such a simple dessert to make! First you will make the cake portion of the dessert. In the bowl of your mixer beat together the butter, sugar, eggs, vanilla, gluten free flour, baking powder and salt. Pour this batter into your greased nine inch baking dish.

Next, you will slice your plums and lay them over the cake batter. I like a thick layer of plums. This will take about 3 cups of sliced plums.

Finally you will top the plums with the crumble. Combine the rolled oats, brown sugar, brown rice flour, salt, butter and walnuts using your mixer. Pour the crumble onto the plums and bake at 350 degrees for 55 minutes.

More Recipes You Might Enjoy

Gluten Free Blackberry Cobbler
Gluten Free Strawberry Icebox Bars
Easy Gluten Free Zucchini Brownies
Gluten Free Orange Bundt Cake
Gluten Free Apple Crisp

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Plum Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings
  • Diet: Gluten Free
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Description

This easy recipe for gluten free plum cake uses fresh plums. In late summer I have a lot of plums on my trees and a fruit dessert is the perfect thing to use them for. This simple dessert is a cross between a cake and a crumble. It's perfect with coffee for brunch or after dinner. 

Ingredients

Cake:
½ cup Unsalted Butter, softened
½ cup Granulated Sugar
2 large Eggs
1 tsp. Vanilla Extract
1 cup Gluten Free Flour
2 tsp. Baking Powder
½ tsp. Sea Salt
3 cups Fresh Plums, sliced

Crumb Topping:
¾ cup Gluten Free Rolled Oats
½ cup Brown Sugar
¼ cup Brown Rice Flour
½ tsp. Sea Salt
¼ cup Unsalted Butter, melted
¼ cup Walnuts, chopped

Instructions

Preheat your oven to 350 degrees. Grease a nine inch baking pan with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat the unsalted butter and sugar until fluffy. Add the eggs and vanilla, beat until mixed in. Add the gluten free flour, baking powder and salt. Mix just until the ingredients are combined to form a cake batter.

Pour the cake batter into the greased nine inch baking dish. 

Cover the top of the cake batter with the sliced plums.

In the bowl of your stand mixer combine the rolled oats, brown sugar, brown rice flour, sea salt, melted butter and walnuts. Blend until a crumble forms.

Pour the crumble evenly over the sliced plum layer of the cake. 

Bake at 350 degrees for 55 minutes or until the top is golden brown and the plum layer is bubbling.

Once the cake is cool store it in the refrigerator.

Notes

This cake is delicious on its own or served warm with vanilla ice cream.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Sausage, Kale and Potato Skillet

This simple gluten free sausage, kale and potato skillet makes a delicious one pan dinner. The rustic style recipe makes it easy to have a healthy meal prepared quickly. I like to use a cast iron skillet, but any frying pan you have will work for this recipe.

a cast iron skillet and two plates of gluten free sausage, kale and potato skillet

If you are looking for more easy skillet recipes try my Gluten Free Enchilada Skillet, my Gluten Free Sloppy Joe Casserole, my Gluten Free Ground Beef Pasta Casserole or my Easy Gluten Free Tamale Pie.

You can find all of my meal recipes here: Gluten Free Meals Recipes

two plates of gluten free sausage, kale and potato skillet with a small bottle of olive oil
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Ingredients

Olive Oil
Red Potatoes or Yellow Potatoes
Sausages
Yellow Onion
Kale
Sea Salt
Coarse Ground Black Pepper
Garlic Powder
Dried Oregano

Instructions

On medium heat pour your olive oil into the skillet and brown the potatoes and sausage.

Once the potatoes are beginning to become tender add the sliced onion. Cook until the onion is translucent and the sausages are cooked through. 

Add the kale, salt, pepper, garlic powder and oregano. Stir to combine and cook until the kale is wilted.

Remove the pan from heat and serve immediately.

Supplies

Frequently Asked Questions

How do I clean and season my cast iron skillet?

I love to cook with cast iron. It evenly heats and is easy to clean. I like to use this U-picks Cast Iron Skillet Cleaner Chainmail Scrubber that I got from Amazon. I rinse the pan with hot water to remove any loose food and leftover oil. Then I use the chainmail scrubber to lift up any bits of food left.

I place the pan on the stove top at medium heat and let it dry completely. Then I pour a tablespoon of oil in the pan and rub it onto the entire inside of the pan with a paper towel. Remove the skillet from heat and it's ready for your next meal.

Remember to never put your cast iron skillet into the dishwasher.

Can I freeze this gluten free sausage, kale and potato skillet?

Yes. I like to cook the potatoes, sausage, onions and add the seasoning. Cook this just like the directions in the recipe say. I do not add the kale at this time. I place the cooked potatoes, sausage, onions and seasonings into a freezer safe container and freeze.

When I'm ready to reheat this meal I place all the ingredients back into the cast iron skillet and reheat. Once the meal is hot I toss in the kale and cook just until the kale is wilted. Serve this dish while it's still hot.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Sausage, Kale and Potato Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This simple gluten free sausage, kale and potato skillet makes a delicious one pan dinner. The rustic style recipe makes it easy to have a healthy meal prepared quickly. 

Ingredients

Scale

Instructions

On medium heat pour your olive oil into the skillet and brown the potatoes and sausage.

Once the potatoes are beginning to become tender add the sliced onion. Cook until the onion is translucent and the sausages are cooked through. 

Add the kale, salt, pepper, garlic powder and oregano. Stir to combine and cook until the kale is wilted.

Remove the pan from heat and serve immediately.

Notes

I like to use either chicken sausages or bratwursts in this recipe.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Meals
  • Method: Frying
  • Cuisine: Gluten Free

Stir Fry Sugar Snap Peas

This easy recipe for stir fry sugar snap peas is a great healthy side dish. I sautee the snap peas and it takes little cooking time to have them on the table. I love a quick weeknight side dish!

a frying pan of stir fry sugar snap peas

For this recipe I used sugar snap peas from my garden. You could also purchase the peas at a farmer's market or grocery store. Although I can only grow peas in the spring and fall they can be purchased year round.

It is best to use tender peas that about the same thickness so that this dish cooks evenly. I like to chop the pea pods into bite size pieces, but you can leave them whole if you like.

It's important to use the sesame oil this recipe calls for. A lot of the flavor of this dish comes from that sesame oil. You also want to use a high quality minced ginger. Instead of mincing my own ginger I like to get The Ginger People's Minced Ginger. It cuts down on preparation time and tastes wonderful.

a frying pan of stir fried sugar snap peas

How do you prepare and cook snap peas?

First, wash and rinse the snap peas in cold water. Then chop the ends off, remove the stringy seam and chop into bite size pieces. You can enjoy the snap peas raw, but I prefer them sautéed. They make a wonderful side dish with meals.

What is the difference between snow peas and sugar snap peas?

There is a slight difference in the sweetness of the peas. The sugar snap peas are a bit sweeter than snow peas. There is a big difference in the size of the peas inside the pod. Sugar snap peas when picked while they are tender should have a small pea inside. While snow peas will have a tender shell and larger peas inside.

Either would work for this recipe. You will need to adjust the cooking time if you have larger peas inside the pea pod that will need to be sautéed longer.

If you like this recipe you might also enjoy:

Easy Pea Salad
Seven Layer Salad
Air Fryer Sweet Potato Wedges
Crispy Garlic and Rosemary Smashed Potatoes
Gluten Free Cornbread Stuffing

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Stir Fry Sugar Snap Peas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for stir fry sugar snap peas is a great healthy side dish. I sautee the snap peas and it takes little cooking time to have them on the table. I love a quick weeknight side dish!

Ingredients

Scale

1 pound Sugar Snap Peas, ends removed and chopped
2 tsp. Olive Oil
1 tsp. Sesame Oil
1 Tbsp. Minced Garlic
1 Tbsp. Coconut Aminos
1 tsp. Minced Ginger
1 tsp. Balsamic Vinegar
2 tsp. Sesame Seeds, toasted
½ tsp. Sea Salt

Instructions

Rinse the peas under cold water. Chop both ends off and remove the string from the seam. Chop the peas into bite size pieces.

In a large frying pan pour the olive oil and sesame oil. Add the peas and cook on medium high heat for 3-5 minutes. 

Reduce the heat to medium low and add the garlic, coconut aminos, ginger, balsamic vinegar and salt. Cook the peas until they are tender and a nice sauce has formed, about 5 minutes. 

In a smaller frying pan on medium low heat toasted the sesame seeds until they are a golden brown.

Remove the peas from heat and sprinkle with the toasted sesame seeds. Serve immediately.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Sautéed
  • Cuisine: Gluten Free