I’ve been a fan of Edible Perspective for years and, as you might recall, ate my way through Ashley’s first cookbook Baked Doughnuts for Everyone, last year. So I was a little giddy, and kind of crushing, when I finally met and hung out with her last summer. Ashley is just as she comes across in her blog: totally lovely, super engaging, funny, kind, and generous (she brought us jars of this killer homemade almond butter). We were roomies when she and Laura and I met up to attend a conference. We shared gluten-free pizza and cocktails together our fist night, and after that there was no turning back. It was instant friendship! Now our conversations revolve around when I’m going to make it to Denver to visit or when she’ll travel up to the big city of Toronto so the three of us can hang again. It will happen! In the meantime, we fantasize, g-chat with each other, and visit each other’s blogs instead. With that, I’m so honoured that Ashley is here virtually visiting today! I’ll turn it over to her:
Hi 80twenty readers!
My name is Ashley and I run the blog, Edible Perspective. I’ve been blogging for 5 1/2 years (ah!) and in that time have created a full-time job for myself. Beyond blogging, I work on a lot of freelance projects for food companies developing recipes and photographing them. I’ve taught a few photography courses and also authored the cookbook, Baked Doughnuts For Everyone just last year. It’s a crazy whirlwind of a job that keeps me on my toes with new challenges every day and a very full schedule, but I wouldn’t change it for anything.I met the lovely Kris just a few months ago at a blog conference in Pennsylvania. Kris, Laura, and I were weekend roomies and it was pretty much besties at first sight. I’m sure you can tell from reading Kris’s blog just how sweet and down to earth she is. I clung to her (and Laura!) like we had been longtime friends. It was the best (hopefully they thought so, too. Otherwise, creeper alert!)!
Kris recently asked me if I could write a guest post for her blog, and I was of course honored and thrilled. It took me awhile to come up with a recipe, but I finally settled on these citrus poppy seed muffins. I thought they seemed like a recipe that Kris would love and one that reminded me of her personality. You know, naturally sweet and like a burst of sunshine with a bit of tangy pizzaz.These muffins just so happen to be gluten-free, but I promise you’ll never guess it. I used a combination of oat flour and almond meal which produces a rich but fluffy muffin.It’s lightly sweetened with honey and freshly squeezed cara cara orange juice (my favorite orange variety, as of late). The lemon and orange zest add a fresh, tangy flavor and the poppy seeds are studded throughout for just a little crunch with each bite.The muffins are the furthest thing from dry and crumbly. You can definitely eat them all on their own without any type of topping. Trust me, I ate three immediately after they cooled.
However, if you want to add a little extra somethin-somethin’ I highly recommend this easy cashew cream glaze.Cashew cream glazes are a cinch to make. First you’ll soak the cashews for about 4 hours (or longer). Then you’ll combine them with a few other ingredients right in your blender. After blending until smooth you’re all finished! No whisking or stand-mixer needed.These are healthy enough for a weekday breakfast but taste decadent enough to serve at a brunch party. It’s also highly acceptable to hoard them all for yourself. Is it weird if I beg you to make these?
Big thanks to Kris for letting me take over her blog for a day!
Citrus Poppy Seed Muffins (gluten-free, dairy free, refined sugar free)
For a printable version, click here.
yields: 10 standard muffins
prep time: 20 – 25 minutes
inactive time: 4 hours (for soaking cashews if making the glaze)
cook time: 17 – 22 minutes
for the muffins:
1 cup gluten-free oat flour
1 cup almond meal
2 1/2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/3 cup fresh squeezed orange juice (about 1 large orange)
1/4 cup applesauce
2 tablespoons lemon zest (loosely packed, 2-3 lemons)
4 teaspoons orange zest (loosely packed, 1 orange)
2 teaspoons pure vanilla extract
3 tablespoons unrefined coconut oil (melted + lightly cooled)
6 tablespoons honey
extra zest and poppy seeds (optional, to top)
for the glaze:
3/4 cup raw cashews (soaked in water for 4hrs, or overnight)
1/3 – 1/2 cup unsweetened almond milk (or soy)
3 – 4 tablespoons honey
1 teaspoon pure vanilla extract
1 teaspoon orange zest
pinch of salt
- Preheat your oven to 350° F and line a standard muffin tin with 10 liners.
- In a large mixing bowl combine the oat flour, almond meal, poppy seeds, baking powder, and salt. Stir together.
- In another bowl whisk the eggs. Then whisk in the orange juice (it’s fine if there is pulp), applesauce, lemon and orange zest, and vanilla.
- Stir the honey into the melted coconut oil then pour into the egg mixture and whisk until fully combined.
- Quickly pour the wet into the dry and whisk together until you no longer see dry flour.
- Scoop the batter evenly into 10 muffin liners (about 1/4-inch from the top). Use more liners if needed (pan and liner sizes can vary).
- Bake for 17-23 minutes until the edges are light golden brown and a toothpick comes out clean (it should feel quite moist but not sticky or dry). Avoid overbaking.
- While the muffins are baking, drain and rinse your cashews.
- Place in your blender with 1/3 cup milk and all other glaze ingredients. Blend on high for 30 seconds – 1 minute, or high until fully smooth. Taste and add more honey if desired. Add more milk for a thinner consistency. Pour into a bowl and place in the fridge until cool. (Glaze will thicken once cooled. Whisk in more milk if needed.)
- Let muffins cool in the pan for 5-10 minutes then move to a cooling rack and let fully cool. Muffins firm once cooled.
- Once fully cooled, peel off the liners. Stir glaze and drizzle over each muffin with a spoon. Add a sprinkle of zest and poppy seeds if desired.
- Muffins can be left wrapped at room temperature or stored in the fridge. Store excess glaze in a sealed container in the fridge for about 1 week.
- Quick Cashew Soak: Cover cashew in a small pot just covered with water. Bring to a boil then turn off and cover with a lid. Let soak for 1 hour. Drain and rinse.
- I do not recommend subbing the almond meal with any other flour (except possibly cashew meal).
- If your blender can’t fully blend the cashew mixture, strain the cashew bits with a fine mesh strainer.
- I do not recommend flax-eggs as a vegan substitute, as it will most likely create a very gummy texture.
- I used Cara Cara oranges but feel free to use your favorite variety.
- If you don’t care for poppy seeds, simply leave them out
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