Delicious and easy mixed berry muffins made gluten-free with a combination of rice and buckwheat flours; low in added sugar.
Ho ho ho, and now we’re onto the Christmas chaos!
Anymore, Thanksgiving is my favorite holiday, because it’s allllllll about the food! No pressure to dress up, buy presents, decorate the house, etcetera.
I have to admit, I’m feeling more than a bit grinch-y this year.
Sammy is still in a demanding stage, and we have yet to find our dream home, so I feel a sense of ‘waiting’.
I know, I know, ‘enjoy the present, don’t wait for perfection’ and all those other enlightening quotes, but I’m in my rut, and I need someone with a giant shovel to dig me out. *arms crossed, pouty face*
I’m hoping this next week brings me a bit more joy as I nestle back into blogging and creating recipes, two things I missed greatly this past week!
I could probably make these mixed berry muffins blindfolded, as I’ve been making them for years now.
They’re one of my girls’ favorite breakfasts and are requested often.
I originally made these to suit Jade’s allergies, but Natalie, and now Sam, have both grown to love them as well. I like to add a combination of frozen berries, particularly, blueberries and raspberries. You can add whatever you enjoy if preferred!
Typically, the girls will each have four apiece slathered with either coconut oil or butter, and if there are any leftover, I’ll give them as snacks.
They go quick, so if you enjoy them once, consider making a double batch the next time around!
These are the raw groats I use to grind my buckwheat flour.
My Homemade Coconut Milk is delicious in these!
Notable life events: My daughter turned seven on Friday, I can’t believe it! Here she is looking all grown up!