Gluten-Free Zucchini Breakfast Cake

Gluten-Free Goddess Zucchini Quinoa Breakfast Cake


Breakfast! Let's Eat Cake.

Remember those maple sweetened almond zucchini mini-muffins? I do. They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my bulging purse knapsack beach bag tote whenever we venture far afield. Like. The Valley. Because, well. You never know. It can get crazy. In L.A. you might end up jammed on the 405. Stuck as in four lanes = a parking lot stuck. Stuck as in, Dude that's my hunger growling louder than Kurt Cobain's rasp on the rattling radio speaker pleading...

What else could I be? All apologies.

I know this from experience. I learned the hard way (the way I learn most things in life). Driving in L.A. can lead to stop-n-go squatting in the baking sun. And a where is my nail file and why did I leave the apartment without food and water and ice in a cooler panic. Because the thirty-three minutes it took yesterday to get to Studio City is seventy-five minutes today.

That's when I started imagining a zucchini cake.

For breakfast.

On the 405.


Gluten-Free Zucchini Bread - The Best Recipe

Gluten free zucchini bread


From the "In case you missed it" file:

Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it.

And so will everyone else.

Now I'm off to read: The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing --- Cheers!

GFG Tips on gluten-free bread baking:


Here's my all-time favorite baking pan for gluten-free breads. It's a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it's as foolproof as you can get. Find it here at Amazon: Good Cook 9-Inch Ceramic Loaf Pan.

Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit.

If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes).

The first time I tried making gluten-free zucchini bread I did not press the moisture out of the shredded zucchini and my loaf was a tad gummy in the middle from too much moisture. So pat those zucchini strands dry, Campers.

If you find your tea breads and cakes turning out gummy, or falling after baking, you may want to take your oven's temperature- some ovens never quite reach the proper temperature. You can combat this by baking longer, or upping the temp a bit. If the oven temp is not the issue, then start adding a tablespoon or two less liquid to your batters (you may live in a humid climate and your flours may be absorbing moisture; too much moisture can make for a gummy product).


Gluten-Free Flaxseed Zucchini Muffins


Gluten-Free Goddess Zucchini Flax Muffins Recipe


A zucchini muffin to love.


Call me old fashioned. But I'll stand by this... Baking can be romantic. And warm, fresh baked muffins can mean love is afoot (we can use a little more love in this world right now, don't you think?).

So if you've got an extra late zucchini kicking around the garden, darling- harvest it ASAP! Grate it up. And bake these fabulous zucchini flaxseed muffins pronto.

What the world needs now is love.


Gluten-Free Peach Cake with Cinnamon Streusel

Gluten-free peach coffee cake recipe from gluten free goddess


Peachy Goodness, Darlings

Why is it when I bake a coffee cake I get all dreamy and gooey inside, like a knee-socked school girl in Latin class, riveted to the patch of peachy, fuzzy cloud against the swaying swatch of blue between the maple tree branches outside the classroom window, imagining love itself is out there, waiting, breathing, just beyond reach, ready to pounce. Like grace. When you least expect it, a gift arrives.

Often in a form you don't recognize at first.

Like a plaid shirt.

And hands that juggle.

The truth is, I didn't even know juggling was on my list.

My top criteria (scrawled in gel black ink one rainy night post divorce) listed kindness, a sense of humor, artistic.

It conjured images of tempered masculinity. Intelligence. Adept at conversation. Curiosity.

Likes women (a big one).

It mentioned nothing about juggling. Or fierce devotion to coffee. Or a willingness to wash dishes. It neglected to include the seductive power of coffee cake. The sexy allure of a cinnamon dusted chin.

So imagine my surprise when on our second date (post French roast coffee and dirt bomb muffins) he grabs three apples. And juggles. While whistling. I can't remember the tune.

Because my knees turned to pudding.

And now, almost twenty years later, I hear a key in the door. And my heart is grateful. It's him. The guy in a plaid shirt.

Bearing peaches.

More gifts.

And once more, I accept.


Quinoa Breakfast Cake Recipe

Gluten free quinoa breakfast cake recipe with carrots and raisins
Tender and moist quinoa breakfast cake- really delicious.


Start Your Day with Cake!


There are some days [okay, I confess!] I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolaty coconut and brown sugar laced delectable gluten-free blondie style brownie. A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. And I lick my fingers. Is it a nutritious choice? Um, probably not.

Except as food for the soul.

And sometimes, let’s face it. The soul needs chocolate. For breakfast. But this morning there was a trendy new box of quinoa flakes perched on the kitchen counter. And a fresh bag of plump seedless raisins nearby. I leaned against the counter's edge and sipped my morning cup of English Breakfast tea. I started daydreaming about oatmeal cookies. Then carrot cake. Carrot raisin cookies. Molasses and cinnamon. I knew what I had to do. I had to bake.

Quinoa was calling to me.

Quinoa (pronounced keen-wa) is a fab ancient faux grain (it's actually a fruit seed) that is high in protein and naturally gluten-free, and lucky for cereal lovers, turns out it's a satisfying hot cereal choice, too.

Quinoa cereal flakes approximate quick-oats-style oatmeal in size and texture. The taste is different, though. More nutty. Kinda toasty. A tad unfamiliar. And it takes some getting used to. Bland as oatmeal, it is not. It has a definite personality.

Dress it up with maple syrup, chopped nuts, raisins or dried cherries. A sprinkle of cinnamon and brown sugar. You name it. Quinoa can handle it.

And I am here to tell you- the flakes are a tasty little number for baking. Different, yes. But once you nibble a second bite, and a third, and a fourth, you start thinking, Hey. This is good stuff! You break off a warm piece and ferry it, sock-footed, across the saltillo tile floor to your script-typing husband and offer it with a smile.

You urge, Try this.

And he murmurs, Hmmm.

And you reassure him with, The second bite is better, and he interrupts and says, No, this is excellent. It’s different, but it’s good. Very good.

Yup. This particular gluten-free goddess couldn't agree more.


Gluten-Free Blueberry Muffins - Almond Flour

Gluten-Free Blueberry Muffins with Almond Flour


A simple recipe for a summer morning. Blanched almond flour and blueberries make the perfect little gluten-free bite for breakfast or brunch. The recipe here is vegan- but if you prefer using eggs, Babycakes, beaten eggs will work very well in this favorite recipe (use fresh free range eggs in place of the egg replacer).

Stay cool this weekend, everyone- 

Karina xox

Gluten-Free Blueberry Scones

Gluten-Free Blueberry Scones


Blueberries and summer. I cannot imagine one without the other. It is virtually impossible. Beyond my control. The same way a certain scent, caught unexpectedly in passing, can- in a single heartbeat- transport you to another time and place.

Scents and tastes and memories link and embed themselves deep in the mushy hardware of our brain, micro-threading bits of life experience into electrical impulses that spark and conjure images and emotions that rival the blinking hot concept of time travel. Sun warmed wild mint, for instance, jolts me into my six year old body faster than you can wish for blueberry pancakes, tugging me into a swirl of loneliness and boredom I can almost taste, the heat and dust of a summer afternoon prowling a parking lot, looking for a tiny piece of shade apart from the bees.


In a perfect world I would have been blueberry picking, roused from innocent rumpled sleep before first light by a beloved grandmother or a tender hearted aunt, and given a small metal pail to fill, tasting every other silvery blue berry I picked, listening to my steady companion hum I'll Fly Away.

But I have no blueberry stories of childhood.

My picking days came later. As a young mother bending and reaching under a cobalt Cape Cod sky, plucking berries into buckets. Back then summer was forever woven with the fate of blueberries. Scattered on clean white scoops of yogurt in an antique bowl, baked into tender blueberry breads drizzled with lemon glaze (the cherished, hand written recipe given to me by an old friend, Ms Graysea - it was her mother's famous blueberry cake), or bursting out of muffin tops glittering with sugar, and scented with cinnamon.

But the truth is I cannot rewrite my childhood. Nor change what is beyond my control to change. And I do not believe in destiny. I am not a fatalist. I do not believe in a master plan. I wrestle with mystery and meaning every single day, with nary a satisfactory answer in sight. It seems to me that nothing happens for a reason. And everything happens for a reason.

Because life is for learning.

And each day breaks with a fresh beginning.

So darling. What will you choose today?

Make it good.


Coconut Milk Ice Cream Berry Parfaits



Parfait This!


Easy elegance for a long hot summer- a fabulous coconut ice cream recipe served parfait style with blueberries and strawberries. (And it's gluten-free and dairy-free.) ...

During a heat wave yours truly is unable to muster any enthusiasm for cooking. Typically, I live on gluten-free peanut butter toast. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheer-lead you to whip up kale salads and raw peach smoothies? What kind of food blogger would simply give in to her sticky, damp fatigue and general overall crankiness and not create some inspiring, nutritious, bunny food slaw for you?

This one.

She who is about to share a no-cook recipe she actually DID make last night, standing directly in front of her three-speed fan, silver streaked hair pinned wantonly (fashionably!) askew atop her itchy, sweaty head.

Sweet and cold and creamy. Coconut milk ice cream.

It's what's for dinner.


Karina's Gluten-Free Blueberry Flax Muffins

Gluten-Free Blueberry Flax Muffins @ Gluten-Free Goddess


Blueberry Flax Seed Muffins - My New Fave.

Seven years ago we left Cape Cod for our gypsy adventure. We sold the sofa, kitchen table, and boxes of cookbooks. We recycled toys and jeans and an old PC. The open road was calling. And we listened.

The western sky hung big and blue above the high desert arroyos of New Mexico. It felt as deep and wide as an ocean. We thought this signaled home. But I missed the sea more than I ever could have guessed. So we moved to Los Angeles and tried on four different neighborhoods in as many years. I grew adept at packing and shedding and shelved my books by color. I luxuriated in each and every hour spent with my two grown sons. A gift, each shared coffee date. Movie night. Christmas dinner.

But the city of Los Angeles was never my home. Its entertainment culture felt as walled off to me as the adobe and iron gates in Santa Fe. I felt invisible. And irrelevant. And undernourished. My feminine soul was starving.

And so I turned my gaze East again. It somehow felt right. And I found us a temporary nest, an antique barn studio in a post card worthy Connecticut village where I had lived as a child. Here, I paint. I write. I bake blueberry muffins. I listen to rivers curving through woods. I inhale the fog. It smells like pine. It is quiet here. And the pace is more to my liking. 

But it is not by the sea. I cannot walk the flats at low tide. I have no place to hang sheets in the ocean breeze.

Believe it or not, the coast is calling.

Like the long and winding road that tugged me West, and pulled me East, the tidal rhythms of living by the sea are infusing my dreams with the colors of ocean glass and bay side creeks. There is sand in my boots from our trip to San Diego and I cannot bring myself to shake it out. I've been looking up rentals in Ventura County.

If you are a fortune teller, adept at reading signs, speak now or forever hold your peace.


Gluten-Free Blueberry Crisp

Gluten-Free Goddess- New Blueberry Crisp Recipe


A Summer Classic: Blueberry Crisp.

We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. You start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic.

The forever glorious blueberry crisp.

And this one's gluten-free. And dairy-free. No xanthan gum either- a bonus.

So, Babycakes.

Don't wait.

Blueberry season is short and sweet.