Top 8 free chocolate chip muffins

I've finally done it. Well, in my world. ;) I've been working on this recipe for a while and it is finally perfected. I recommend foil cupcake/muffin liners and all is right with the world!

Top 8 free Chocolate Chip muffins
Makes 24 muffins

3 cups brown rice flour
1 cup corn starch
2 1/2tsp baking soda
1/2tsp salt 2 cups sugar
3/4 cup oil (I used canola)
1/2 cup applesauce
1 1/4 cup water
2tsp vanilla
2Tbs apple cider vinegar
3/4 cup chocolate chips (used Enjoy Life's)
3tsp guar gum (can use xanthan)

Pre-heat oven to 350* and line tins with liners.

In a large bowl, combine flour, starch, soda, salt, guar gum, and sugar. Wisk until combined and fine. You could sift but I just wisk. Add applesauce and stir. Add in water and then oil and stir to combine. Add vinegar and stir. Stir to combine all ingredients. Fold in chocolate chips and vanilla.

Using a spoon or measuring cup, pour batter into lined tins. If using a measuring cup, each tin has a little less than 1/4 cup of batter in each one. Bake for 22-25 minutes. Allow to cool and store in an airtight container.

Cream of broccoli soup

Fall in Texas has hit! It was drizzly all day today and this soup made a perfect addition to lunch. It stores easily and keeps up to a week in a fridge. From start to finish, recipe takes a little less than 30 minutes!

Cream of broccoli soup 
Serves about 6 servings

* 2 (10.7 oz) frozen broccoli steam bags
* 2 cups chicken broth
* 6T butter
* 3T Brown Rice Flour*
* 5T Corn Starch*
* 4 cups milk
* 1t salt
* 3/4 to 1T pepper
* 2t garlic powder
* 2 cup grated cheese

* This recipe is Gluten free. If you are not GF, you can use regular flour until a thick consistency is reached. It would be about 5T flour.

Steam broccoli and set aside. If steaming in a bag, do not drain bag. Once broccoli is cooled, apply pressure to it or use a mallet to crush broccoli into small pieces.

In a deep saucepan, melt butter. Add in flour and stir. Add milk. Cook until combined and consistency is thick. Stir frequently. Add pepper (to taste), garlic, salt, and cheese. Stir until cheese is melted. Add broth and broccoli. Stir and simmer for 20 minutes.

Perfectly Perfected chocolate pancakes

I've done it and I am so excited. I've created a pancake recipe that tastes just like the wheat/gluten free one I remember before food allergies. I am just SO EXCITED and I just can't hide it. :) Without further a due, I am happy to share my perfectly perfected chocolate pancakes that are soy free, nut free, gluten free, and wheat free.  Can be made egg/milk free by substituting a milk substitute for the milk and an egg replacement for the egg.

Perfectly perfected Chocolate pancakes 

Makes: 10-12 2-inch pancakes 

Ingredients 

* 1/2 cup Brown Rice Flour 

* 1/2 cup White Rice Flour 

* 2 teaspoons Baking Powder 

* 1/4 teaspoon salt 

* 1 egg 

* 1 cup milk 

* 2 Tablespoons oil 

* 1/3 to 1/2 cup Ah!laska chocolate syrup** 

* 2 teaspoons pumpkin pie spice or apple pie spice (optional) 

Directions 

 + Heat pan on medium heat. Rub pan with oil or butter. 

+ Combine flours, baking powder, and salt together. Stir to combine mixture. 

+ Add oil, milk, and egg. Stir and stir all ingredients to combine. Add chocolate syrup and stir thoroughly. Add in spice if you choose to. 

+ The mixture will be thick and a bit lumpy but there should not be any flour bubbles. 

+ Cook on heated pan and use about 2-4 tablespoons per pancake. 

** Ah!laska chocolate syrup is free of corn syrup and artificial ingredients. It's Kosher, organic, and delicious. Use chocolate syrup you have on hand. 

+ Top with favorite syrup or eat without syrup. I actually love the sugar free version of Vermont syrup best. Tastes just like the real thing without the extra sugar. 

Typically, I double or triple this recipe to allow for extras and snacks for later. :) 

 Hope you enjoy it!