If you like granola and you like muffins then you will LOVE these Gluten-Free Blueberry Almond Granola Muffins! They’re full of super healthy ingredients like almond meal, avocado oil, and fresh blueberries. Unlike some muffins, which can be dry and crumbly, these muffins are tender and moist with a subtle earthy quality due to the addition of granola. There is something magical about the combination of blueberries and almonds (or in this case almond meal) – these ingredients complement each other so perfectly. Maple syrup is the primary sweetener in these muffins and the recipe calls for only 2 tablespoons, so at first bite you might think they are not sweet enough. In fact each muffin has just 8 grams of sugar. That’s a very low sugar content when you consider that some blueberry muffins contain as much as 44 grams of sugar. However, this lower sugar content allows the most intense blueberry flavor to shine through. Trust me – you will see what I mean once you try these! You can use any kind of gluten-free granola for this recipe but choose one without added oil if possible. (more…)
Once you try this recipe it’s highly unlikely you will ever buy ketchup at the grocery store again. It’s so simple to prepare and you won’t believe the difference it makes in the way your food tastes. There is none of that harsh tang and excessive sweetness you get with store bought ketchup. It is simply the essence of tomato with a few savory additions that heighten the natural tomato flavor. It’s great on burgers and fries but also makes a delicious cocktail sauce for shrimp (just add horseradish if desired) and is a great base for barbeque sauce too. Pretty much anything you’d put store bought ketchup on will taste better with this as a condiment. And it’s a lot healthier too. It’s no secret that most ketchup is made with high fructose corn syrup – a refined sweetener that is unhealthy to consume. More and more food companies are replacing high fructose corn syrup with less refined, more natural sweeteners, yet it’s still found in most mass produced ketchup. All the more reason to make your own! One tablespoon of this ketchup has less than 1 gram of sugar versus 4 grams of sugar in your typical store bought ketchup. It also has 50% less sodium. Once I discovered this recipe I started buying the 6 oz. cans of tomato paste by the case at my warehouse store. Since the rest of the ingredients are, for the most part, pantry staples, I almost always have what I need on hand to make this.
You probably already have most of what you need to make this ketchup in your pantry right now.
Drizzle olive oil over the head of garlic before wrapping it up in aluminum foil. Some recipes will tell you to slice off the top of the head of garlic prior to roasting. This isn’t necessary. The garlic roasts just fine left intact so I eliminate this step to simply the recipe.