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Gluten-Free Pineapple Coconut Muffins

Gluten free pineapple coconut muffins



A famous food blogger-turned-author whose foodie envied blog-to-movie deal has apparently not cultivated much compassion for those of us stricken with gluten sensitivity recently barked on Facebook, "If I have to read one more thing about going gluten free I'm going to stomp on someone's face." And more than one person agreed with her. One of her fans (also a food blogger) added, it's "too precious".

Strap on your helmets, Campers. There's not a lot of love out there.

I know this. You know this. Some of you have even shared stories with me- about not only eye-rolling waiters and could-care-less food preparers, but family members sneaking gluten into what they feed you, just to "see what happens". Just to test you.

Let me repeat that.

Family. Feeding you gluten. On purpose.

No wonder strangers feel they can openly spout contempt. If we are not respected within the bosom of our own clan, our flesh and blood, how can we expect random strangers to care?

The truth is, they don't.


Until their child gets anemic for no apparent reason. Or their young wife breaks a hip. Or their mother shrinks to skin and bones before their very eyes. Then it becomes interesting. Then the mystery becomes worthy of their attention. And they start asking questions. What is that disease called, you know the one where you can't eat bread?

Celiac disease is sadly under diagnosed. Millions have it and don't know it. And that translates to an epidemic of silent suffering- a lot of mysterious malnourishment, anemia, and osteoporosis. A lot of migraines, depression, infertility, and blistery skin rashes in unmentionable locations. A lot of bloating and Pepto Bismol chugging. But hey.

We know you don't want to hear about it.


So forgive us, please.

Forgive us for living with a autoimmune disease whose only cure is a gluten-free diet. Forgive us for focusing so much on food- our only medicine. Our breakfast, lunch, and dinner. Our daily bread. Forgive us for asking questions in restaurants. Forgive us for feeling awkward at social events where food is ubiquitous, and family parties, where your disbelief and denial can make us sick for three days.

Forgive us for getting excited when a new recipe works, and our daughter can eat a chocolate chip cookie that isn't going to make her ill. Forgive us for sending our son to school with gluten-free vegan cupcakes for the class. Forgive us for wanting our children to feel like they belong and contribute.

Forgive us our passion for gluten-free food that fills our bellies and lightens our souls. Just a little.

Because to those of us who must live gluten-free- every day of our life- food is no small thing.

Food is precious.






Vegan and gluten free pineapple toasted coconut muffins


Gluten-Free Pineapple Coconut Muffin Recipe

Recipe posted April 2011 by Karina Allrich.

These vegan muffins rose like champs into golden domes of tropical bliss. Toasting the coconut gives these babies a lovely toasted coconut flavor. I used pineapple juice and coconut milk for the liquid.

Ingredients:

1 cup of sweetened flaked coconut
1 cup potato starch (not potato flour!)
1 cup sorghum flour (aka jowar flour)
1/4 cup organic coconut flour
1 cup packed light brown sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoons xanthan gum
1/2 cup light olive oil
1/2 cup pineapple juice
1/2 cup coconut milk (or vanilla rice milk)
1 tablespoon bourbon vanilla
1/2 cup diced pineapple, packed

Instructions:

Preheat the oven to 350ºF. Line a muffin tin with paper liners. Set aside.

First, toast the coconut. Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside.

In a large mixing bowl, whisk together the starches, flours, sugar, and dry ingredients.

Add in the oil, juice, coconut milk, and vanilla. Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.

Add in the pineapple, and the toasted coconut. Stir to combine.

Spoon the batter into twelve lined muffin cups. Bake in the center of the oven for 25 minutes until domed and golden, and firm to the touch.

Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms).

Fabulous warm.

Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.

Cook time: 25 min

Yield: 12 muffins


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Recipe Source: glutenfreegoddess.blogspot.com

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