“Mommy, I want to see the leaves in all the different colors,” my son begged of me the other day. “Oh, you will soon–the cool weather will come and all the leaves will start to change,” I answered hopefully (glancing at the temperature on the dashboard–only 85 in October!) They had been talking about Fall in his kindergarten class and the topic of the week was “Apples”. On one of our long drives home from therapy, I quizzed him: “Hey, Sweetie–can you name some different types of apples?” My eyes misted with pride as he shouted from his car seat, “Granny Smith and Red Delicious… and Fuji!”
Amazing, I thought to myself…this little munchkin who could not speak a word at age four, who has had to work so hard just to learn to point and then wave, to greet people and look them in the eye, to learn a wealth of vocabulary and sentence structure in 2 short years…to have him respond so articulately–well, every cell in my body sings with joy and gratitude during moments like that! Raising a child with Autism has forced me to slow down and appreciate and savor the simple things in life (sounds like a total cliché, I know, but it’s so true!) Remarkable, considering I was once one of those 100 mph., go-go-go types.
Take these apple spice muffins, for example. Pretty basic. I made these for my son’s class during apple week. Before I became a Mom, I often daydreamed (while cooking for others) that someday I would be happily baking all sorts of treats for my own child. I would be the cooler, hipper Martha Stewart. Ha! Well, fast-forward and I’m living that fantasy, but it’s just a little skewed.
These gems are gluten, dairy and soy-free and they are perfect for a grab-and-go breakfast or packed in a lunchbox for a sweet, yet healthy, treat! I love to make these this time of year when the organic strawberries are bountiful and, therefore, a tad more affordable. Starring alongside the lovely vitamin c and fiber-rich berries are walnuts(super-food alert!). Packed with Omega-3’s (anti-inflammatory), vitamin E, B vitamins, important minerals like selenium and zinc, they add a little crunch and complement the tang of the berries quite nicely. I hope you will make these and let me know how they turn out!
Here’s the recipe:
2 1/3 Gluten-Free Flour Blend
1/2 t. cinnamon
1/2 t. guar gum
1 t. salt
1 t. baking powder
1/2 t. baking soda
3/4 C. sugar (organic cane)
1/2 C. sunflower oil
1 t. orange zest (optional)
2 large eggs
1 6 oz. container So Delicious Strawberry or Vanilla Yogurt
1/3 C. So Delicious Coconut Milk (unsweetened)
1 t. vanilla
1 1/3 C. diced organic strawberries
1/2 C. chopped walnuts
Preheat oven to 350. Spray one standard muffin tin with your choice of oil. (I use coconut oil)
Combine first six ingredients in a bowl. Whisk well. In a separate bowl whisk together eggs, sugar, oil, yogurt, coconut milk, vanilla and orange zest. Fold wet ingredients into dry ingredients, adding strawberries and walnuts at the same time. Fill muffin cups almost to the top and bake for approx. 25 min or until just firm and springy to the touch and lightly golden on top. Allow to cool in the muffin tins for 5 min. and then transfer to a rack to cool. Enjoy! These will freeze well, but do not refrigerate. Yield: about 15 muffins