I always include a quick bread, coffee cake or muffins in any brunch menu.  These gluten-free muffins are tasty enough to serve to a crowd, and any gluten-free guests will be thrilled that they can indulge.  These muffins have great flavor but definitely taste whole grain (which I like!).  The texture is more dense than a standard blueberry muffin, but is still very moist and flavorful.

I like to use frozen wild blueberries, which are smaller and more nutritious than regular frozen blueberries (and very easy to find).   If you’d like, add some lemon zest to the batter – I’ve made them with that variation during the summer, but reduced the almond extract to 1/2 tsp. so the flavors didn’t compete.  If you don’t have almond extract it’s worth buying a small bottle.  It adds an amazingly deep almond flavor to baked goods.  However, you can substitute vanilla extract in this recipe: Just be sure to use gluten-free vanilla extract if you are making these for someone who can’t tolerate gluten.  These muffins freeze beautifully when wrapped individually in plastic wrap to seal in the moisture.

This recipe is inspired by a recipe that originally appeared in Vegetarian Times.

Gluten-Free Blueberry Almond Muffins

1 cup almond flour

1 cup brown rice flour (or gluten-free flour blend)

1 ½ tsp. baking powder

½ baking soda

½ salt

¾ cup sugar

6oz plain yogurt (fat free or low-fat)

½ cup olive oil or canola oil

2 eggs

1 tsp. almond extract

1 ½ cup frozen blueberries (preferably wild, still frozen)

2 Tbs. turbinado sugar, such as Sugar In The Raw

1.            Preheat oven to 350 degrees.  Line 12 cup muffin tin with paper liners.

2.            Whisk together almond flour through salt in a large bowl.  In a separate bowl, whisk together sugar through almond extract.  Fold yogurt mixture into flour mixture until just combined.  Fold in blueberries.

3.            Divide batter evenly between muffin tins.  Top with a sprinkling of sugar in the raw.  Bake in center of preheated oven for 18-22 minutes, until slightly golden brown and toothpick inserted into center of muffin comes out clean.  Cool for 5 minutes in tin, then move to wire rack to cool completely.

Makes 12 muffins

Winter salads can be boring.  My solution is to add a special ingredient, like roasted butternut squash.  Roasting brings out the sweetness of the vegetable and gives it a great texture.  Adding a good balsamic vinaigrette and candied walnuts or pecans (buy Pecan Pralines if you don’t feel like making them yourself) make this salad absolutely delicious.  Top it with some crumbled goat cheese for an extra special touch.  Serve this salad at brunch, lunch or dinner.

Mesclun Salad with Roasted Butternut Squash

½ medium butternut squash, peeled and diced in ½” pieces

1 large shallot, cut into quarters

2 Tbs. extra virgin olive oil

1 Tbs. balsamic vinegar

½ Tbs. fresh thyme, chopped

salt and pepper

5 ounces mesclun greens or other salad mix

¼ cup candied walnuts or pecan pralines, chopped

Balsamic vinaigrette (homemade or store-bought)

2 ounces goat cheese, crumbled (optional)

1.            Preheat oven to 375 degrees.  Toss squash with shallot, olive oil, vinegar, thyme, salt and pepper on a rimmed baking sheet until well coated.  Arrange in a single layer and roast in the preheated oven for about 20 minutes, tossing after 10 minutes, and cook until squash is soft and slightly browned.  Once cooked, chop shallot into small pieces and mix with squash.  Squash mixture can be prepared up to 2 days in advance.  Cool before adding to salad.

2.            Place mesclun greens in large serving bowl.  Top with roasted squash mixture, candied nuts and balsamic vinaigrette.  Toss until well combined.  Sprinkle with crumbled goat cheese, if you are using it.   Serve immediately.

Serves 6

It may not seem like there’s much in the way of seasonal produce this time of year, but now is the peak of citrus season. Enjoy navel, Cara Cara (red navel) and blood oranges. Serve them instead of fruit salad for brunch, peeling and slicing each orange into rounds and fanning them out on your serving platter. Use a variety for visual interest, and include sliced kiwis (also in season during the winter) for a tart contrasting flavor.

Your mom is sure to be pleased with this refreshing, hip and healthy brunch menu.  This menu is also perfect for a baby or bridal shower brunch/ lunch.  I will post some of the recipes later today and tomorrow.

 
A few notes:

• Neufatchel cheese is similar to cream cheese but is naturally lower in fat and its velvety texture makes it more spreadable.  You can substitute low fat cream cheese if you can’t find Neufatchel cheese at your grocery store (it should be next to the cream cheeses).
• Serve the mini granola parfaits as a fun ”appetizer” while you put the finishing touches on the main dishes.  Is will tame the appetite of anyone who skipped breakfast in anticipation of your delicious brunch.
• To make brunch more casual I usually set up a buffet for the food and a small beverage station (use a tray to hold stacked mugs, glasses, small spoons, milk and sugar) with pitchers of water, juice and a carafe of coffee.  

Brunch Menu

Yogurt parfaits with homemade granola 

Crustless spinach quiche

Mini bagels with chive Neufatchel cheese

Spring greens with caramelized walnuts and goat cheese

Whole wheat raspberry banana bread

Pomegranate mimosas

Sparkling orange juice

Coffee

Tea