It’s been a tough week. I just want to make an old recipe that I know will turn out, that everyone will love and one I could do with my eyes closed. Unfortunately those all contain gluten. So why am I the only complaining? Maybe because I’m the one trying to reclaim our diets after our daughters diagnosis. Yet she isn’t complaining one bit! Not once has she asked for something she can’t have…or asked me to make something “like I used to”. For that matter her younger sister isn’t complaining either, and she has had to endure our new diet regardless of the fact that gluten doesn’t seem to bother her. So what’s my problem you ask? I’m not sure…I’ve just always loved baking, and right now it’s becoming a bit of a chore for me. A disappointing chore I might add.
Luckily I had the sense today to tackle and adapt a recipe from the one and only Gluten Free Goddess.
But it wasn’t the recipe itself as much as what she wrote prior to the recipe’s ingredients that help improve my day. Life is what you make it right? So today I’m making it…pineapple coconut 🙂
Gluten Free Pineapple Coconut Muffins
- 1 cup of sweetened coconut
- 1 cup of potato starch
- 1 cup of sorghum flour
- 1/4 cup of coconut flour
- 1 cup packed brown sugar
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/4 cup flax seed
- 1/4 cup melted Nutiva Organic Coconut Oil
- 1/2 cup applesauce
- 1/2 cup pineapple juice
- 1/2 cup of coconut milk
- 1 tbsp organic vanilla
- 1/2 cup diced pineapple, packed
Preheat oven to 350 degrees and line muffin tins with paper liners.
Pour coconut onto cookie sheet and bake 6-10 minutes until slightly golden, stirring periodically so that it doesn’t burn. Remove and set aside.
Combine dry ingredients and then add all wet ingredients. Add toasted coconut and spoon into muffins tins. Bake for 25 minutes until browned. Cool on wire rack. Easy to freeze!