Dairy and Gluten Free Recipes



  • 1/2 cup of oats (GF)
  • 1 cup of millet flour
  • 1 cup of almond flour
  • 1/3 cup of tapioca flour
  • 2 tbsps of baking flour
  • 1 tsp of cinnamon
  • 2 tsps of salt
  • 1/3 cup of coconut sugar 
  • 2 flaxseed eggs
  • 1/3 cup of coconut oil
  • 1 tsp of vanilla extract
  • 1/2 cup of almond milk 
  • 2 cups of sliced fresh strawberries


  • strawberries 
  • 2 tbsp of oats 
  • 1 tbsp of coconut oil
  • 1 tbsp of coconut sugar 


  1. Place all the dry ingredients into a large bowl. Mix well. 
  2. Combine all the wet ingredients with the dry ingredients. Stir until completely combined.
  3. Using a muffin tray, add a large spoonful of the mixture to each muffin cup.  
  4. Add a strawberry or two to each top and complete it with the topping mixture. 
  5. Bake at 350 degrees for 20 minutes or until golden. 

It’s the end of June and that means strawberries are to be picked!!

We picked and ate and enjoyed- strawberry picking 👌. My little 3 yr old asked if we could make muffins, so we did. Or should I say she did! 

Kicking off the summer with colourful homemade muffins that are a balanced snack with healthy ingredients and good carbs and protein. I call it my fluffy muffin filled with strawberries and topped with a crumb topping. So good.


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