Thursday, March 20, 2014

My 5 Fat Files

I was reading one of my books by Elizabeth George (either A Woman After God's Own Heart, or A Woman's High Calling - can't remember which one), and she noted a really interested idea.

The idea was to create 5 fat files on topics you want to study by using the bible - God's word, through prayer, church, sermons, podcasts, books...or whatever. You basically try to learn and study everything you can on these 5 topics so that you almost become an expert in these areas with enough information to fill a book!

So I decided to pray about what my 5 fat files would be, and this is what I'm come up with so far:

1. Being a Godly Woman, Wife, and Mother
2. Parenting and Raising Godly Children
3. Healing & Faith
4. Anxiety
5. ??? TBD...

It's interesting how much more fascinating your quiet time digging into God's word can be when you are able to focus in with a purpose, instead of just reading to read. 

I feel like so often I hear people talk about their reading plan so that they can read the bible in a year, and yet we forget that we really should be studying God's word, not just reading it. It's so much more fulfilling, and almost as if a whole other world is being opened to us when you truly seek after Him with our whole hearts. 

"If any of you lacks wisdom, you should ask God, who gives generously to all without finding fault, and it will be given to you." ~James 1:5

So, what would you want your 5 fat files to be?

Gluten Free Blueberry Crumb Muffins



One of the biggest things that bummed me out about eating gluten free was not being able to bake my favorite recipes anymore. You hear so many horror stories of baking gluten free, from the texture being 'off' or it just plain tasting bad. There are gluten free flour blends on the market that some people swear by, but even they don't always give the best results.

Until now, that is...

I have discovered the amazing GF flour blend - Cup 4 Cup Gluten Free Flour! No, I have not been asked to promote this, nor am I getting paid. I am just so over the moon about this flour that I've been practically shouting it from the rooftops! You literally do just what the the title says - you substitute cup for cup in your recipes when it calls for flour. Let me tell you though, that this is the ONLY GF flour blend that I have found that makes your baked goods taste exactly like the version with real flour. Some of my favorite recipes I use it for is Banana Bread, the Tollhouse Chocolate Chip Cookie recipe (yum!), pancakes, and now this divine Blueberry Crumb Muffin. It's not available everywhere, however. If you have a Wegmans that is local, they carry it, but otherwise you would need to check their website (here) to see what other local places have it. And of course you can always order online through Amazon.

So without further ado...so you can enjoy this little piece of heaven, here goes!

This Blueberry Crumb Muffin recipe has been taken from Allrecipies.com, here, and has been altered to be gluten free, as well as a slight change to the topping similar to how my Mom makes hers for Apple Crisp. Yum!

Gluten Free Blueberry Crumb Muffins

Ingredients:

1 1/2 Cups of Cup 4 Cup Gluten Free Flour blend
3/4 cup granulated sugar
1/2 tsp salt
1 egg beaten
2 tsp baking powder
1/3 cup canola oil (or vegetable)
1/2 cup milk (approx - see instructions below)
1 cup blueberries (fresh or frozen. If frozen, make sure to thaw first and drain any blueberry juice)

Topping Ingredients:

1/4 cup brown sugar
1 Tbsp butter softened
dash cinnamon
1/2 cup GF old fashioned oats -

Directions:

~Preheat oven to 400 degrees
~Line 12 cup muffin pan with muffin liners and spray the top of the muffin pan to reduce sticking if the muffins spill over at all
~Combine 1 1/2 cup GF flour, 3/4 cup granulated sugar, 1/2 tsp salt, and 2 tsp baking powder in a mixing bowl
~Place 1/3 cup canola or vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the 1 cup measuring cup. Fill an additional 1/4 cup milk and mix all into the dry ingredient mixture (do NOT overmix!) - and it's ok that the batter is super thick.
~Fold in the 1 cup of blueberries and fill the muffin cups evenly with the muffin batter - about 2/3 full.
~Mix together the topping ingredients, using a fork and/or fingers, and sprinkle over the muffin batter in the cups - use a good amount to cover the top - but not too much, as this could cause it to sink in the middle (3/4 of this mixture is about how much I use, so you could cut down on the amount on top of each one to avoid it spilling over)
~Bake for between 15 and 20 minutes, or until a toothpick comes out clean. Times may vary depending on oven, so make sure to check.

And enjoy! Super easy and super yummy!!!

What is your favorite GF baked good?