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Good afternoon!

Okay, so that loud whooshing sound is me letting out my breath.  I was so worried I might offend somebody with last night’s post that I actually forwarded it to my sister for a “sensitivity check” and still fretted I might hurt somebody with it.

I know.  I’m the sensitive one, so worried about upsetting everyone else.  Yep.

I appreciate you guys sharing with me the charities that are close to your heart.  I realize that you shared something with me that was very personal and intimate, and I’m touched that you comfortable enough to share that with me.  Thank you!

Anyway, thanks for the suggestions on haircare!  Surprisingly, that circa-2003 Suave is the best stuff I’ve used before, but another type of Suave made my hair fall out.  You win some, you lose some.

Perhaps I should just look at recipes for making my own shampoo?

Speaking of recipes, while I don’t have an official one for you here today — it’s stuff you’re all familiar with — I had a total win with my breakfast today.

It was so good that I actually didn’t eat it.

Peach Cobbler Breakfast MIM

I threw together a simple MIM — 3 tbs peanut flour, 1/4 tsp baking powder, cinnamon and vanilla, 1/3 cup (estimated) applesauce, and a whole egg — and microwaved it for a couple minutes.

There was a peach on the counter beckoning to me, and I couldn’t resist.  I chopped it into bite-sized pieces (it was an epic Costco peach, by the way) then threw it into the nuker for about two and a half minutes, until it was simmering in its own juices.  I added a sprinkle of cinnamon and vanilla to the peaches, then added a splash of almond milk to round out the flavor.

I layered the MIM into the bottom of my bowl, added the peach, then topped it with an almond butter sauce (almond butter + almond milk, nuked) and a handful of sliced almonds.

It tasted like dessert, seriously.


Holy yum, but this stuff was good.

I ate a few bites of it, until I realized that there was no way my conscience would let me keep this to myself.  I had to let Amor try it.

He’s generally very receptive to trying new things, but mostly, he tastes my food to be polite.  So, when I offered him a bite, I acknowledged that he accepted it not because my breakfast looked good, but he wanted to spare my feelings.

It even looks delicious! Or not.

He took the bite, and that’s when a curious expression crossed his face.

“Did you like it?”

“It tastes like a cobbler!”

Great.  My breakfast tastes like shoes.  Or rather, a shoemaker.

I'll definitely be making this again.

I ate a few more bites, then asked Amor if he wanted another taste, and was completely floored when he said yes.

What?  He’s actually wanting to eat something that is Kaz-Food?

I was so thrilled that he enjoyed it, that I offered him the rest.  He demurred for a moment, but after confirming that I didn’t mind giving up my breakfast to him, he actually happily accepted it!  Say what?

Then the questions started. “There has to be sugar in this, right?”

Nope.  It was sweetened with applesauce and peach juice.  Really? Really.

“What flour did you use?  That’s peanut flour?”  Yep.  Did I use peanut butter?  Nope, that’s almond butter.

You know it’s a victory when your meat-and-potatoes guy finishes off the entire breakfast and loves it.

Have you ever made something healthful and was surprised when somebody else actually liked it?  What’s your favorite “healthy” recipe? See!  Eating well doesn’t have to be boring!

Thanks for reading!

❤ Kaz


Morning, everyone!

I hope everyone is doing well today.

I’m pretty good, considering I couldn’t sleep a wink last night.  I was up until almost 2 am with my mind racing (so much to do before my mum gets here!) and then United called to inform me at 6 this morning that Mum’s flight was still on schedule, as planned.

My sleep was thin from there on out, because I was worried if I slept too hard, I might miss an Important Phone Call from mum or something.

(Note my use of the proper noun?  Somebody else I know does that, and I love it; it’s so charming!  Hah.  Klepto strikes again.)

I say this every time, but THIS is my new favorite breakfast.

Onto breakfast!

For once in my life, I’m proud of myself for being stubborn and not being able to throw stuff away.

I prepared my kasha as I typically do, with a beaten egg slowly stirred in.  I omitted the flax (I see more flax in my future later today in the form of another MIM; those buggers are addictive!) and again, it was super creamy and thick and sweet.

Recognize the star of the show?

I recently switched to sweetened vanilla almond milk by Pacific, which has a couple more grams of sugar and a few more calories than the sweetened plain, and I think that’s part of why my breakfast has been so sweet lately.

Sadly, the Pacific was no longer on sale, and Blue Diamond was almost a dollar cheaper for sweetened vanilla, and it’s got a ton more sugar in it than what I’m used to.  I’m trying to be “normal” so I’m not going to let it bother me, but I’m hoping the extra sweetness isn’t overwhelming!

Oh well.  I’ll cross that bridge when I get there, right?

With a peanut butter drizzle. Yum!

So, anyway, back to how I can’t throw anything away.  (Hello — I ate chocolate that was over a year old yesterday!)

I chopped and nuked a golden delicious apple with some cinnamon, and when it was tender (I went for three minutes this time, since I had a bit of stomach pain last time I ate an apple), I tossed it with a splash of vanilla almond milk.

As I started to pour my porridge into a dish, I remembered something.

I remembered that I had stubbornly refused to throw something away yesterday, something that I had deemed a lumpy, curdled flop.

Everything tasted so sweet and delicious today!

That’s right.  Curdled Custard came out to play.

Okay, a miracle happened.  I don’t know what, but somehow in the night, the flavors and sweetness intensified or something, but the custard actually tasted pretty darn good today.

Actually, my entire breakfast tasted very pleasantly sweet, but the only added sugar is in the almond milk (9 grams per cup, and I generally use only about a half cup) and I used 2 teaspoons of added sugar in the entire 2+ cup batch of custard!

Needless to say, I was thrilled.  (Oh, btw: I ate the grapefruit after all last night, and it, too, tasted very sweet and amazing.  Are my tastebuds really changing?  This is exciting!)

Spiced cooked apples, vanilla custard, peanut butter drizzle. Heaven in a bowl!

Onto my creamy cinnamon groats, I added several heaping spoonfuls of the vanilla custard from yesterday (note how it went from “curdled custard” to “vanilla custard”…hah).

I topped it with the cooked apples, then drizzled a tablespoon of peanut butter glaze on top of the entire ensemble.

Oh my gosh, amazing!  So good!

Now I really do need to perfect this recipe, because I want to add it to everything.

I now am full of nervous energy and  I’m ready to tackle the mess before my mum gets here, but the cable guy has been here for two hours and shows no sign of departing.  Is it sad that I wiped down the counters and put the dishes in the sink before he got here?  Yeah.  Oh well.  Needed to be done anyway, right?

Have you ever cleaned your front room for the pizza delivery guy or tried to make your house presentable for a minor house guest before? Mum’s gonna be all like, “Oh, you didn’t have to clean up for me!” and I’ll simply reply, “Mum, I didn’t do it for you.  I did it for the cable guy.”

Thanks for reading!

❤ Kaz

Good morning, everyone!

I’ll refrain from commenting on the fact that it’s Monday, and move on to more exciting things, such as my breakfast.

Hey, sometimes breakfast is the only thing that gets me out of bed in the morning, just so you know.

Mmm, spiced apples...perfect complement to the groats!

Other times, it’s the crushing weight of the twenty-pound behemoth sitting on my chest.

In my household, merely sleeping is a life or death struggle.

At least, when there’s a fat, cranky old beast named Wookiee involved.

I woke up feeling a warm, heavy pressure on my chest, the kind that doctors warn you about to get thee to an ER, like, STAT if you ever experience it.

And a caramelly peanut butter glaze to top it all off!

Another two minutes with The Wooks on my chest, and there would have been nothing the paramedics could to to revive me.

Fortunately, I was able to muster all my strength and roll over, hence tumbling his furry black behind onto the floor.

He cast me a resentful glare, then strode off in search of either food or another warm body to cuddle with.

Then I, ever mission-bound, headed into the kitchen to prepare something delicious to wake up my tastebuds.

The groats were extra creamy today. Yum!

Sometimes I get into these food ruts because I feel “obligated” to eat something just because it is there.

Take, for instance, the blueberries.  I like blueberries in my breakfast, so it’s a logical conclusion to add them to it, right?

Plus, they have a tendency to spoil the moment you ignore them.

However, I stocked up on apples this week at the grocery store, and I really wanted apples.  I don’t get to treat myself to them very often because they trigger “false hunger” (I have no idea how else to describe it, sorry!).  But, if I cook the apples, the reaction is greatly reduced.

Yum! One of my best breakfasts as of late!

I chopped an apple then tossed it with a bit of cinnamon, then nuked it for two and a half minutes.

Once they were cooked, I drizzled them with a bit of vanilla almond milk, and set them aside.

My groats were prepared as usual, but without the flaxseed and also with the addition of a whole egg.

I don’t know if it’s the combination of leaving out the flax or what, but these groats were extra sweet and creamy today, and almost…icky?

Yes, icky.  Poetic descriptions are clearly my forte.

All ick aside, the taste was fantastic!

Loved this breakfast!

Not so pretty, but they did taste pretty dang awesome.

To make the sauce, I mixed a heaping tablespoon of peanut butter with a splash of almond milk, nuked ten seconds, stirred, then added in about a half a teaspoon of blackstrap molasses.

The taste was a peanut-buttery, slightly smoky caramel flavor.


The flavors just worked.

What gets you out of bed in the morning?

Thanks for reading!

❤ Kaz


How did your Saturday go?

Mine’s been pretty nice; I’ve been in the kitchen all day, experimenting with recipes.

Why do I have to have such an expensive, caloric hobby?

Roasted sweet potatoes, cinnamon, peanut butter drizzle.

The first recipe was a total flop, and the second was a mostly flop.

More on that in a second.

Lunch consisted of some roasted sweet potato medallions.  I’m officially addicted to these.  I have taken to looking for the widest, thickest sweet potatoes I can find at the grocery store, just so I can have these broad, crispy medallions.

So yummy!

I tossed them in olive oil after steam-nuking them for five minutes, then roasted them at 4oo F for ten minutes, flipped them, and roasted them for another five.

The drizzle is just a tablespoon of peanut butter and a small pour of almond milk.  Ten seconds in the microwave and it’s the perfect consistency.

I even have enough for leftovers -- go me!

For the protein/veggie part of my lunch, I was craving a smoothie, and went with it.

In my blender, I added several large handfuls of spinach, about a cup of almond milk/water (I ran out and didn’t want to open a fresh carton) and a half of a pound of frozen strawberries.  I also added a dozen-odd frozen cherries, a tablespoon of cocoa powder, and a tablespoon of rice protein powder.

Boring, but tasty.  I enjoyed it, at least.

Not bad; not bad at all.

Then I rolled up my sleeves and headed into the kitchen as a girl on a mission.

I wanted to make a completely grain free breakfast loaf.

My first batch I tried to make vegan, with milled flaxseed, and it never set.  It was the tastiest bean mash I had ever tasted, at least.

Delicious, but a bit too moist.

The second batch set, but it never fully cooked through.

Either I didn’t cook it long enough (despite having cooked it for over an hour) or it was too wet of a batter.

I’m afraid it was the batter, though.  I have ideas on how to thicken it — more flax?  tapioca? — but I’m cooked out and don’t really care to waste more eggs on another potential flop.

Oh my gosh, though, it was so yummy!

However, I noticed that once it cooled down a bit, it cut nicely into squares, so I could fathom turning it into muffins.

Nevertheless, a failed experiment or not, the taste was amazing.  I also hesitate to tinker with it, for fear it’ll ruin the flavor.

We’ll see.  I just might get bored later; who knows?

How did you spend your Saturday?

Thanks for reading!

❤ Kaz


I sometimes get the worst foot-in-mouth syndrome.

You know how it is?

Like, you speak before you think.  Waaaaaay before you think, sometimes; at least, I do.

The last of our fruit.

Tonight was grocery shopping night.

We were definitely past due on it, as you can tell by my paltry snack of assorted fruits.

After we got home and I started unpacking the groceries, I commented that perhaps Thursdays weren’t the best night for shopping, since we also have to do rubbish on Thursdays.

Peanut flour mixed with water -- sounds weird, tastes good.

Amor agreed.

I then suggested that we try to bump it to Saturday nights, since neither of us have to work on Sundays and so we can stay out as late as we need.

Saturday nights are also our date nights, and the video rental place is just a couple blocks down from the grocery store.

Cinnamon-roasted sweet potato medallions with maple-almond butter glaze.

Then, in a burst of inspiration, I suggested that we go grocery shopping on our date night, then pick up our movies on the way home.

My logic? “You know you can’t show me a better time than that, sweetie!”


That came out so wrong.

Yum. Super quick, too -- slice, nuke five minutes, roast at 400 F for ten, flip, and roast another five.

What I meant, of course, was that it’s difficult to show me a better time than grocery shopping and a movie — my brain might explode from the sheer joy of it.

However, it came out all wrong, and I essentially implied that Amor was boring.

He took one look at me and burst out laughing.

Can you believe that even Amor enjoyed one of these?

No, he wasn’t offended, and picked up on what I was trying to say right away.

But, that’s just me.  And him, because he rocks my socks off.

No, really, he does.  My socks just danced right out of the room, though maybe I need to just wash them.

I speak first, think later.

Ate half of this for dessert.

There’s no moralistic lesson to be learned here, folks, but I’m sure I can conjure up all sorts of allegories from it.

Though, bear in mind, if I ever offend any of you — you know I don’t mean to.  I can be such a boorish oaf atimes, but I promise, my heart is in the right place.

Have you ever meant to say something and had it come out all sorts of wrong?

Thanks for reading!

❤ Kaz

Afternoon, guys!

How is everyone?

Today has been a busy day for me.  I’ve been scouring various websites trying to find the best price on these tickets.

Who knew that travel could be so stressful?

Other than that, I’ve had a pretty successful day in the kitchen.

For lunch, I prepared myself probably the most awesome, amazing potato stew.

This picture does not do it justice. It was so good.

I’ll have the recipe up  later tonight, but the secret to making this so awesome was to blend half of the potatoes and beans together, then add them back to the stew pot.

That way, I still had the texture of whole beans and potatoes, but with the creamy bean/potato taste in every bite.


Addictive corn chips graced the top.

For a bit of extra crunch, I added a handful of those addictive corn chips from the other night.

I had to restrain myself from finishing the entire pot of stew, but fortunately I was able to control myself and have another serving in the fridge to look forward to.

One of my epic salads helped me with that rare burst of self-control.

My body is still craving veggies like mad.

I added about a half a cup of chickpeas, a few slices of a cucumber, a quarter of a large avocado, a heaping blob of hummus, a half a tomato, a mushroom, and probably about a head of romaine.

Small salad, indeed.

Yeah, right.

Delicious. Fresh veggies at their finest.

Dessert was, of course, a must.

Amor and I had picked up some peaches last week at the grocery store, and I’ve caught them admiring my stunning good looks every time I open the fridge.

However, every time I rooted around in there for something to eat, I didn’t particularly care for a peach at that moment.

And so, every time, the poor peaches’ hopes were dashed.

Pan fried peach. Oh dear.

Finally, I had to admit that I am pretty irresistible, and picked out a peach to bestow affection upon.

Deception!  Deceit!

The peach was crunchy.

Rather than letting the little impostor off the hook, instead I gutted it, ripped it in half, and placed it face down on a hot, oiled pan.

After cooking the peach, I stuffed the cavity with coconut butter.

Yes, my wrath is cruel.

If you happen to be a peach, consider this a warning: you don’t want on my bad side.

As for my good side?

Well, it creates things like pan-fried peaches for dessert.

Melty coconut butter? Yes, please.

After frying the peach on high-heat for the better part of a minute, I transferred it to a small dish and nuked it for about forty-five seconds.

Then I transferred it again to a clean plate, and whisked a bit of honey and cinnamon into the remaining juice in the bowl.

I drizzled that over the peach, then stuffed the pit cavity with a huge hunk of coconut butter.

Coconut butter in disguise!


Just, wow.

By the way, you don’t have to be absurdly rich to afford coconut butter.  I found this organic creme de noix de coco (which, ironically, sounds more pretentious and expensive than plain ole coconut butter) for a couple bucks at my natural food store.  I got something like 200g (7 oz) for the price.

Have you ever paid an unholy price for something that’s a blogger trend? I’m guilty of spending six bucks on a jar of Dark Chocolate Dreams once, to see what the hype was.  Yep.  It was hype-worthy.  However, I refuse to pay 10+$ for coconut butter, so I’m glad I found this cheaper version.

Thanks for reading!

❤ Kaz

Hey, everyone!

I know; I know.  It’s like, well after noon.

I had a bit of a morning today, and spent most of it on the phone with family, trying to sort out some possible travel plans.  Hopefully I get to take a trip to visit them soon!

I forgot to add the cinnamon until it was almost too late. Whew, close call.

But, in other news, it’s my one-month blogiversary.

Exciting, right?

I have no idea what I’m going to do to celebrate, but it probably involves inhaling ginormous salads, copious amounts of peanut butter, and using that fuel to scrub my house from top to bottom.

I apologize for the hideousness of this picture. The universe was aligned against me today, it would seem.

For breakfast, I was craving the savory-sweetness of grits, so I went with it.

I’m sort of in a rut with them, though.

I like the sour-tart flavor of the blueberries, and the savory-sweetness of the maple and the walnuts, and when I find something I like, I stick with it.

However, it’s starting to get old, and I need new ideas.

Don't let the pictures fool you. These still tasted awesome.

I don’t want to add a banana because I worry that it’ll be too sweet and clash with the natural earthiness of the rest of the breakfast.

And I don’t really care for totally savory breakfasts that much either, so while adding tomatoes and salt and pepper for dinner polenta would be nice, my stomach wouldn’t be able to handle it for breakfast.

I’m thinking, maybe, blackberries or raspberries?  With almonds and maybe honey?

Added almond milk at the last second. Nope, still ugly. But still tasty!

What do you add to your porridge? I actually have a blackberry bush in my back yard.  Once it ripens, I think it would be perfect.  But, I need your suggestions!

Thanks for reading, and thanks for being patient for my late start today.

❤ Kaz

Good day!

How is everyone?

Right.  Um.  I’m off to a late start, aren’t I?

I have an excuse!  Two, actually.

One: New recipe!  Yay!

Two: BSOD are the devil’s work.

You need coarse-ground corn meal for this recipe.

But yes, I have something new for you guys, and I think you’re gonna love it.

You see, as I have mentioned before, I am a Southern gal.  I was born in Tennessee, spent some time in Alabama before moving to Arkansas, where I spent most of my growing-up years.

You want to know the first thing people ask me, upon meeting me and learning that I’m from the South?

Any recipe that starts with "Layer your bowl with blueberries drizzled with honey and cinnamon" is bound to be a good one.

“If you’re from the South, where’s your accent?”

No idea.

As far as I know, I never got one, and I have no idea how that happened.

Another thing I never got?  The South’s fixation on all things corn.

Corn bread, corn pudding, creamed corn…and of course, grits.

This is my new favorite breakfast.

I have another confession for ya’ll, and it’s up there with the fact that I’ve never used “ya’ll” in context.

I’ve never made grits before in my entire life.

And I maybe have had them twice?

My first memorable experience, though, was last summer, when my uncle offered to make me grits and eggs for dinner.  For some reason, he was simply thrilled to be the one to introduce me to this culinary delight.

Blueberries, walnuts, and real maple syrup.

You see, to a Southerner, grits and eggs go together, hand-in-hand, like peanut butter and jelly.

Mmm, peanut butter and jelly…

No!  Don’t distract me.  This is important!  Yes.

So, grits and eggs, the true Southern breakfast staple…and I’ve only had it once, and I’ve never actually, truly made them before.

This breakfast may wedge quinoa porridge down from the #1 spot.

Today, that needed to change.

The first thing to know about making grits is to make sure you have the proper kind of cornmeal.  You want the coarse-ground stuff, commonly packaged in a pretentious and overpriced box that says “Polenta”.

Dude, it’s hominy grits.  Don’t pay twice the price for fancy nomenclature.

If you use cornmeal for baking, you’ll get a breakfast known as “cornmeal mush,” which is, in fact, a real breakfast.  However, we want grits.

Any excuse to pour kefir onto my breakfast is a good one.

The other thing to keep in mind are your ratios.  You want a 1:4 ratio, of grits to water.

I used 1/4 cup grits and 1 cup of water.

Now, this is real simple.  Plus, it’s also super-quick.  By the time my tea was done percolating, my grits were cooked and in my bowl.

How’s that for awesome?

I'm in love.

In your small sauce pan, combine 1/4 cup grits and 1 cup water.  Bring to a simmer over low heat, and stir until thick and water is absorbed (roughly five minutes).

Don’t let it come to a boil, though.  It’ll totally throw your texture off and make it slimy.  Gack!

Once thickened, add in 1/4 tsp vanilla and 1 tsp blackstrap molasses.  Keep stirring.

In a separate bowl, whisk together one whole egg, and 2 tbs almond milk.

Please make this soon!

Use a whole egg, by the way, and not just egg whites.  Grits tend to lend toward a more savory disposition, and the yolk adds a level of richness that makes them exceptionally creamy and delicious.

Slowly stir in your egg, taking care to ensure that it doesn’t cook.  Because it will try, I promise.  Mine did, a bit, but I didn’t let that faze me.  Southern gals don’t fret over petty details, you know.

Once thickened, remove from heat, and add up to 1/4 cup more of almond milk, or until creamy.  You don’t want this to be like custard, but rather, more like a very thick and creamy porridge.

In your serving bowl, add 1/2 cup of blueberries, a teaspoon of honey, and a dash of cinnamon.  When you add your grits, the blueberries, honey, and cinnamon will infuse an amazing flavor throughout your porridge.

Pour your grits into your bowl, then top with the other half of your blueberries and a generous drizzle of maple syrup.  Or, use more honey, but the maple syrup is amazing.  Add walnuts, or other nut of choice, and add a dollop of vegan kefir or yogurt, to taste.

Guys, this breakfast was pure bliss.  To say it may bump back my quinoa porridge as a favorite is a serious statement that doesn’t just get thrown around lightly.

Recap?  Sure!

Creamy Breakfast (Polenta) Grits:

1/4 cup coarse-ground cornmeal

1 cup water

1 tsp blackstrap molasses

1/4 tsp cinnamon

1 whole egg

1/4 cup + 2 tbs almond milk

1 cup blueberries, to taste

Cinnamon, honey, maple syrup to taste

Cook grits and water over medium heat, until thickened and water is absorbed (about five minutes).  Whisk egg and 2 tbs almond milk into the grits.  Stir until thick and creamy.  Remove from heat, and add up to 1/4 cup almond milk for texture.  Top with blueberries and cinnamon and honey, and enjoy!

Thanks for reading!

❤ Kaz

Evening, folks!

I decided not to muddle up the blogworld tonight with an inane post (I had salad, a pear, watermelon, and about 3 and a half muffins for dinner, go me!), and rather instead, I’m just going to cut to the chase.

I know why you came here tonight.

Banana Walnut Muffin

Gluten-Free Banana Walnut Muffins:

1.5 cups all-purpose gluten-free flour*

1/2 cup tapioca flour

1/4 cup raw sugar + 1 tbs for sprinkling

1 tsp baking powder

1/2 tsp salt

1/2 cup chopped walnuts

2 very large, very ripe bananas

1.5 tsp cinnamon

2 tbs. coconut oil

1 organic egg

3/4 cup minus 1 tbs almond milk

1 tbs vinegar

Preheat oven to 350.  In a mixing bowl, combine your flours (see comments below!), sugar, starch, baking powder, cinnamon, and salt.

In a separate bowl, mash your bananas, egg, oil.  Pour a tablespoon of vinegar into your measuring cup, then fill the cup 3/4 the way full.  Add soured milk to your wet mixture.

Pour your dry mixture into your wet mixture and stir until combined.  Add walnuts.

Measure into twelve muffins.  Sprinkle tops with sugar.

Bake for 15-18 minutes.  Eat.  Enjoy.


I used a combination of 1/4 cup buckwheat flour, 1/2 cup chickpea flour, and the rest with 3/4 cup brown rice flour.  The taste was fantastic, but you can use 100% brown rice flour if you so wish, or experiment to taste.

To make a vegan version, substitute in 1 tbs milled flaxseed with 3 tablespoons hot water.  However, if you use eggs, I encourage the use of organic.

I think cornstarch would work fine in the place of the tapioca.

I used raw sugar, mostly because it’s only a dollar a pound for it at the grocery store.  Use whatever sugar you deem fit.  I don’t know how it would turn out with honey, maple, or agave, but I encourage you to experiment.  If you take out the sugar and use artificial sweeteners, I will kick you hard in the shins.

Same goes if you leave out the fat.  I will send mean thoughts in your general direction.  I used coconut oil, but I’m sure olive oil or even butter would work fine.

Um, I forgot to add vanilla.  Go for it.

One more thing!  I bake with my food scale, which means that my measurements are extremely precise.  That also means that my dry measurements are estimated!

I hope you enjoy!

However, here are my weighted measurements for bakers who prefer to cook that way:

Gluten-Free Banana Walnut Muffin Recipe:

60g chickpea flour

30g buckwheat flour

145g brown rice flour

70g tapioca flour

50g raw sugar + 10g for sprinkling

4g salt

6g baking powder

4g cinnamon

1 organic egg

56g walnuts

28g coconut oil

250g ripe bananas

3/4 cup minus 1 tbs almond milk

1 tbs vinegar

These muffins prove that good food does equal love.

Thanks for reading!

❤ Kaz

Afternoon, folks!

‘Cha up to?

Good, good.

I’ve been a busy girl this afternoon.

You see, when I’m anxious and worried, I have to stay busy.  Cooking is therapeutic, and I love throwing various ingredients into a bowl and watching and waiting to see how they turn out.

First, a fail, for your viewing pleasure:

Tasted great, but the texture was off.

I tried to gluten-free my Mom’s sour-milk biscuit recipe.

It tasted pretty dang good.  At least, that’s what I thought, three biscuits later.

However, they were very crumbly, and either I need to give in and add gums, or find another binding agent to make them work.

Gluten free biscuit with a generous drizzle of honey.

Then, I started on another recipe.

All this talk of muffins made me want muffins in a serious way.


Omigosh! Best muffin ever!

However, before I give you this recipe for my Gluten-Free Banana Walnut Muffins, you must promise me something.


Promise me.  Promise me you won’t screw around with the recipe to cut the calories or make it “low fat” or anything like that.


Perfectly sweet and moist with a wonderful balance of flavor.

I can tell, when I look at somebody’s pictures of their muffins, if they did something silly like using applesauce in the place of the oil.

The texture is off.  They look dry and lumpish, even though the baker rushes to assure you how moist they are.

So, like, what?  Two tablespoons of fat, spread out over the course of a dozen muffins, is going to make the muffin top miraculously appear right over the waistband of your jeans?

Best muffins ever, no doubt in my mind.

And if you try to take out the sugar and sub in something hideous like sucralose?

I will march to your house and give you sharp, swift kick in the shins.

Don’t try me.  I’m very serious about my muffins.

These muffins are both somehow light yet dense, moist, hearty, sweet (but not too sweet!) and extremely healthful without tasting like health food.

I am in love with my muffins. Is that weird? If so, I don't want to be normal.

So promise me.

Promise me you’ll make them as is, without taking out the sugar or fat or trying to change them around to make them “healthier”.



I’ll have the recipe up tonight, then.  Only after I have your solemn vow, of course.

Thanks for reading!

❤ Kaz