Gluten-Free Peach Muffins with Almond Flour

Tender gluten-free muffins with peaches and almond flour


Juicy. Peach. Muffins.

Today is a total beach day. And here I am working. Editing photographs of peach muffins and writing up a gluten-free recipe. No rest for the wicked. Or the self-employed. We bloggers toil at our living daily, working through holidays, Sundays, football games, and oftentimes, dinner. We tend and tweak and pretty much live a tethered geek life. The opposite of glamorous.

Or maybe it's just me.

Because there are plenty of extroverted bloggers who travel and attend blogging conferences and hob nob. They dine together and smile brilliantly in group pictures, tweeting breathlessly their mutual squee and Instagram cocktails. 

And I envy them. Sometimes. Just a little.

But alas, it is not meant to be. I am destined, you see, to the role of wallflower. 

Because the mere, fleeting snippet of a thought about flying somewhere- alone- which, you know, entails the whole going through various humming x-ray machines and raising your arms for total strangers wielding wands up your inner thigh, not to mention, the whole taking one's shoes off and fumbling to put them back on (the right feet) so that the person (make that seventeen persons) behind you doesn't get impatient while you wrestle with your buckles and your unzipped purse and boarding pass and reading glasses and explain to the squinting security guy that the mystery wad of metal in your bag's side pocket is only dimes and quarters you collect for Santa Monica parking meters as he picks out all thirty-seven coins just to make sure and for good measure keeps your nail clippers (in all the excitement, you didn't confess you were also carrying nail clippers). 

And then there's the whole belting yourself into a hulking metal beast with wings that weighs goddess knows how many megatons, and snugging your post-baby pelvis to a polyester burnt orange float-able seat cushion between a shiny headed businessman who obviously ate raw onions for lunch and college professor reading the New York Times who you just know secretly wants to discuss Obama's clean energy policy. 

Where is Matthew McConaughey when you need him?

Such visions send spikes of fear and loathing down my duodenal canal.

So I imagine muffins.

I inhale peaches at the market admiring their curve and fuzz. I peel them gently and coax out the stone pit. I slice them into jewels that will fit on the tongue and give up a burst of sweet tart juice. I stir almond meal into powder soft flours and squeeze lime juice and sprinkle cinnamon.

I bake.


Gluten-Free Peach Cake with Cinnamon Streusel

Gluten-free peach coffee cake recipe from gluten free goddess


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 Summer Stir-Fry



Easy. Easy. Easy.

Trying to find a Los Angeles sublet for the summer- within our budget- is as slippery and twisted as charting Madonna's romantic liaisons post Guy Ritchie. It's a serpentine endeavor, this whole reading between the lines thing, deciphering what is true and what is only mostly true. It's all those key buzz words peppering Craig's List and Westside Rentals. "Convenient to the 10" can mean the eastern bedroom window sucks in freeway exhaust during rush hour. "Pet friendly" might translate to everyone in the building works all day and leaves their poor pooches to yap and woof until the cows come home. Which, as we all know, in LA is after sushi and mojitos.

"Cozy studio" can mean cute and comfy or it can mean as cramped and tight as a walk-in closet. Not Madonna's closet(s). I'm sure hers are bi-coastal and coordinated by era, each epoch's collection larger than our entire casita. We're talking my closet here. The five foot black hole currently crammed with winter parkas, too many mismatched socks to count, and the book-filled boxes I'm storing for this alleged, yet-to-materialize summer getaway.

And the price for the privilege of said 150 square feet of space in Venice Beach?

If you have to ask, Darling, you can't afford it. Which as it turns out, is a moot detail anyway, because no one on Craig's List ever answers your e-mails (especially when they notice your out of town area code). So here we sit. Grazing the Internet till the migraines kick in, picking through rentals beyond our budget, hoping for an affordable hidden gem amongst the inflated glut of summer housing in Los Angeles. Unless we're looking for a roommate. We could afford one room. Shared bath. With a UCLA student.


So what am I cooking during all this rental drama, you impatiently ask as I ponder our next move?

That would be quinoa.


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 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 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.


FOLLOW BY EMAIL