Kountrygirl Farm

Birds, Bees, Flowers, Trees...and Goats

Treats

Plum Bread-Gluten Free

by

INGREDIENTS

  • 2 cups diced plums (Nectarines or Peaches can also be used)
  • 3 cups gluten free all purpose flour
  • 1 cup butter, softened
  • 1 1/2 cups coconut sugar
  • 2 teaspoons vanilla
  • 4 eggs, room temp
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 3/4 cup sour cream

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Cream butter sugar and vanilla together until fluffy.
  3. Add eggs one at a time, beat after each addition.
  4. Sift together flour, salt, cream of tartar, and baking soda.
  5. Add about 1/3 of the sour cream to the mixture then 1/3 of the flour mixture, alternating until all is added.
  6. Fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit.
  7. Bake at 350 degrees for about 55-60 minutes, or until a toothpick inserted comes out clean.
  8. Cool in the pan for 15-20 minutes and turn onto a platter.
  9. Makes two loaves, freezes well.

Gluten Free-Sugar Free Bluberry Muffins

by

INGREDIENTS

  • 2 cups Gluten free APF
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) softened butter
  • 3/4 cup monk-fruit, 1-1
  • 1/4 cup unsweetened applesauce
  • 2 lrg eggs, room temp
  • 1/2 cup buttermilk, room temp
  • 1 1/2 cups fresh blueberries, reserve 36.

INSTRUCTIONS

  1. Preheat oven to 425 F. Grease a muffin pan with butter or line with baking cups.
  2. Whisk together flour, baking soda, salt, and set aside.
  3. In a large bowl, cream together butter and monk-fruit until light and fluffy, scraping down the sides of the bowl often.
  4. Add eggs, one at a time, beating well after each.
  5. Add half the flour mixture and beat just until blended.Beat in buttermilk and applesauce, then add remaining flour mixture and beat till blended.
  6. Gently fold blueberries, minus the reserved 36, into the batter.
  7. Spoon batter into muffin pan.
  8. Press 3 blueberries into each muffin top.
  9. Place the pan into the oven and immediately reduce heat to 375 F.
  10. Bake for 30 minutes and let cool for 5 minutes.
  11. Place muffins on cooling rack until cool to set.

NOTES

Yield-12 servings
Each muffin:
260 calories
20 g carbs
1.5 g protein