gluten free snow days
Friday, January 19, 2018
I'm not gluten intolerant. But over the years, I have tried to eat less and less gluten. Mostly for my eczema. I read somewhere that people with eczema could have an allergy to gluten. So, I do try and when someone shares a great recipe, I must give it a try!
Gluten Free Breakfast Muffins
2.5 cups oats
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas
Preheat oven to 400˚. Spray tin with cooking spray or line 12 paper muffin liners in tin. Place oats in food processor and pulse for about 10 seconds. Add remain ingredients to the food processor. Divide batter among liners and bake for 18-20 minutes or until toothpick comes out clean.
We found that these were best eaten on the day of baking. However, warmed on day two with a nice slather of butter was pretty great, too! :)
I uploaded a new YouTube Video with a couple of knitting tips and a must have lotion for my dry, eczema hands. Plus the most lovely book of photographs of people knitting. (More on that later.)
Happy Friday!
5 comments
Oh I must try these. I don't tolerate gluten well. And I love oats. And muffins. Yum Yum
ReplyDeleteoh, i hope you like them as much as we did, karen! xx
DeleteSo my husband is allergic to wheat (not all gluten) but we actually found his eczema correlated with his egg yolk allergy! He can have all the egg whites in the world but an egg yolk breaks him out and creates rashes and dry patches. So weird!
ReplyDeleteThank you for the recipe! Gonna try it this weekend.
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