Opening doors to all things..
Spring … New Life … Rebirth. What’s not to love? You could say it is a bit like opening a door to exciting new things on the other side.
Especially when my favorite bird shows back up around town.
With the lovely weather I love to explore my favorite local haunts around the D.C. area. I especially enjoy some of the hidden gems around town like this fantastic bookstore I discovered on Capitol Hill. If you are coming soon to visit Washington D.C. a visit to the historical community of Capitol Hill is a must. https://washington.org/topics/capitol-hill
This is a legendary bookstore in the Eastern Market neighborhood of Washington D.C. that is loaded floor to ceiling with used books. I have a weakness for old tomes on espionage. There is quite the section here.
We are guest bloggers for the D.C. Gluten Free Expo. The expo will be held June 7th in Bethesda Maryland. This event is an absolute must for foodies everywhere and gluten free folks in particular. Vendors from around the world will be selling and featuring their gluten free products. If you are interested in a coupon code for a ticket discount, it will be at the end of the recipe below. For more info on the expo please visit: http://dcglutenfreeexpo.com/tickets.html
Gluten Free Avocado Muffins with Grass Fed Dill and Chive Butter
Last year I expanded my gardening to include herbs and vegetables. Once I discovered that everything is better when you grow it yourself, I was hooked. This year I planted more herbs, and suddenly there is an abundance of dill and chives. Don’t be fooled in to thinking that dill is just for pickles or that chives are only suitable for baked potatoes. Dill is packed with nutrients and chives are more flavorful than onions. Together they offer a tasty, nutrient-filled punch to your taste buds.
These muffins will go perfect with a southwestern style dish or luscious summer salad.
MUFFINS WITH AVOCADO
1 cup almond flour
1cup sorghum flour
½ cup millet flour
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. xanthan gum
½ cup grated cheddar cheese
1/3 cup finely chopped jalapeno pepper (roasted, peeled and seeded; or canned if you’re in a hurry)
1 large avocado (approximately 7 ounces), peeled and well mashed
2/3 cup milk
½ cup sunflower seeds
½ cup chopped chives
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
Mix together dry ingredients. Stir in cheese and jalapeno. Whisk together avocado and milk and stir into dry ingredients. Stir in sunflower seeds and chives. Spoon into cupcake liners and bake for 22-24 minutes. Serve warm with herb butter.
½ cup butter, softened
3 Tbsp. finely chopped fresh dill (or more to taste)
¼ cup finely chopped chives
Mix together and serve on biscuits, muffins or warm bread.
Opening Doors to gluten-free means opening doors to all things new and delicious.
–For other gluten-free recipes please go to http://thewhiskandthespoon.com/recipeboxcollection/
–Did you know we have a gluten-free cookbook? http://thewhiskandthespoon.com/cookbook/