Whenever we go to visit family & friends in Toronto one of my favorite places to check out is a wonderful book store called BMV at Yonge & Eglinton. This book store can be found in other areas of the city as well, but this particular location is by far my favorite. Not only is it because that area used to be my 'hood and there are always many fond memories that flood my mind when I walk around the area, but also because this location has the best selection of "my" kinda books. BMV books is a discount book store that sells both new & used books. They carry a very wide variety of books, some newer and some older, but their inventory is constantly changing and that's what I love the most about the store (as opposed to the larger major chain book stores).
While in Toronto last month I happened to find two wonderful cookbooks specializing in gluten free options, neither of which I had seen anywhere else AND they were each only $7.99...hello! Bargain shopped extraordinaire Amanda is in heaven!
The first book is called Allergy Free Cookbook
(no eggs, no dairy, no nuts, no gluten) By Alice Sherwood. This book is full of a variety of different recipes and on the side of each page there are sections explaining how to make each recipe if you require no eggs, no dairy, no nuts, or no gluten. As you can imagine, I was loving this idea. What a great book. That and the fact that the book is not loaded with weird recipes for foods I would likely not ever consider making anyways (hate when that happens).
(no eggs, no dairy, no nuts, no gluten) By Alice Sherwood. This book is full of a variety of different recipes and on the side of each page there are sections explaining how to make each recipe if you require no eggs, no dairy, no nuts, or no gluten. As you can imagine, I was loving this idea. What a great book. That and the fact that the book is not loaded with weird recipes for foods I would likely not ever consider making anyways (hate when that happens).
My first crack at this wonderful cookbook was for the Gluten Free Cinnamon, Raisin & Apple Muffins. I used to make muffins all the time in my pre-gluten free days. Sadly I haven't been making them nearly as much lately. This is partially because of the often dense texture associated with gluten free muffins, but also the often high carbohydrate values associated with muffins. To my delight, these muffins were neither dense nor overly high in carbs! I admit, the carb content was not low either, but it was more in the mid-higher range but at least there really wasn't anything unhealthy involved in the muffins (aka cups an cups of sugar or fat).
Makes 12
Ingredients:
2 cups all purpose flour (Bob's Red Mill gluten free)
pinch of salt
1 tbsp baking powder
1 tsp ground cinnamon
3 tbsp soft brown sugar
3 tbsp butter or margarine, melted
2 apples, unpeeled and grated
1/3 cup raisins
3/4 cup milk
raw sugar for sprinkle (optional)
1) Line 12 sections of a muffin pan with average sized paper muffin cups or butter the pan well. Preheat oven to 400F
2) Sift flour, salt, baking powder, and cinnamon into a bowl.
3) Add the remaining ingredients and mix well. You will have a thick wet dough.
4) Spoon into the prepared muffin pan (they should be full). Bake in the oven until risen, pale golden, and firm to the touch, about 20 minutes.
5) Transfer to wire rack to cool.
*The muffins keep well for a few days in an airtight container and can also be frozen.
Based on the ingredients that I used this time round I calculated that the carbohydrate content per muffin was 24g carbs net. However it is important to note that depending on the size of the apples you use this could vary significantly from one batch to the next.
Happy muffin eating everyone!
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