When I met Andie Cozzarelli, I found a true gem. Lucky for me her friend had ordered lemon bars for her. Turns out the North Carolina State University athlete wanted to intern at a gluten free bakery. We met at a coffee shop and within a few minutes, I knew she would be perfect. At the time I was desperate for help but unable to commit to a schedule, she offered to help at any time in any way she could around her commitments and classes. The meeting was pretty informal and it’s possible she thought I was a little crazy as I had not prepared many questions but mostly wanted to meet her and get a sense of personality. I was already running behind for another meeting I had inadvertently scheduled so I left her after about a half an hour asking her to stop by the kitchen sometime and we could chat some more. We soon began a wonderful working relationship.
Andie herself had issues with gluten and upon deciding to give it up, changed her life and her performance on the track. You can read about this on her blog for de’Lure at delurebakery.wordpress.com and also her interview for the Gluten Free Edge by Perter Bronski and Melissa McLean Jory, MNT. This is a fantastic book containing interviews of all kinds of athletes and the effects of a gluten free diet on athletic performance. Andie is now a Civil Engineer with the passion and goal of eventually owning her own gluten free café. She is extremely talented and one of her ambitions is to develop a line of products for athletes. These muffins are her first product in that line. They are packed full of nutrients and are also dairy and sugar free. I have come to really enjoy them myself!
Thank you Andie for joining de’Lure and helping to spread the word about our products and gluten free living! Check our Andie’s blog for de’Lure at delurebakery.wordpress.com
Whole Grain Very Berry Muffins
Yield: 12 large muffins
- ¾ cup brown rice flour
- ½ cup sorghum flour
- ½ cup coconut flour
- ¼ cup almond flour
- 1 tbsp chia seeds
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp xanthan gum
- 4 eggs (room temp)
- ¼ + 2 tbsp agave nectar
- ¾ + 2 tbsp almond milk (room temp)
- ¼ + 2 tbsp water (room temp)
- ½ cup grapeseed oil
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ½ pint blueberries
- ½ pint strawberries (chopped and stems removed)
- Juice from ½ a lemon
- 1-2 T agave (add to your own taste but the fruits natural sweetness will go a long way)
*I sometimes use raw honey in place of some agave but if you plan to do this make sure you get RAW honey because it has extra nutritional value. If the honey doesn’t say that it is raw chances are it has been highly processed removing all of the nutrients that honey can provide.
- 4-5 tbsp coconut oil
- 4 tbsp coconut sugar
- 6 tbsp Pamelas baking mix or your favorite pancake baking mix
- 3 T gluten free oats
- 1 cup chopped walnuts
- Start with the berry reduction (it is best to do this ahead of time, you make this whenever you get the chance, put it in a mason jar and use it whenever you feel like a muffin). Rinse berries and place in a sauce pan. Add lemon juice and agave. Heat saucepan over medium heat, stirring occasionally. May need to add a tbsp. of water if more liquid is needed.
- Once the berries have broken down and the mixture comes to a slow boil, reduce heat to simmer and allow berry reduction to thicken up slightly. Once the mixture has thickened to an almost jelly like consistency, remove from heat and allow to cool at least 10 minutes. After 10 minutes poor berry reduction into a mason jar and refrigerate at least an hour. Need mixture to be at least room temp in order to use.
- While berry reduction is cooling mix dry ingredients in a large bowl.
- Preheat oven to 350 and line 2 large muffins pans with paper liners. (this is not a cupcake size pan, it is larger and each pan makes 6 muffins each)
- Next mix liquid ingredients.
- Combine crumb topping mixture with hands until mixture comes together and is crumbly. Start by adding only 4 tbsp. and if mixture is not crumbly enough add another tbsp.
- Add wet to dry and mix until smooth. If batter is too thick add a bit more water.
- Now fold in ½ the berry mixture, about ½ the crumb topping, and the walnuts (if using). Make sure you leave enough topping and berry mixture to top each muffin.
- Using an ice cream scoop, put 1 heaping scoop of the batter in each muffin tin. Top each muffin with a spoonful (about a tbsp.) of the berry mixture and a sprinkling of the crumb topping.
- Bake for about 20-30 minutes. Insert toothpick to check doneness. If toothpick comes out clean the muffins are done!
- Remove muffins from the tin after 3 minutes of cooling. Place on cooling rack to finish cooling (this prevents the muffins from becoming soggy)
- Once the muffins have cooled, remove the wrapper and enjoy!
De’Lure Desserts and Bakery began while I was baking for a local café. It was a part time position I had taken after a three year illness, which was later diagnosed celiac disease. My body was still recovering but I was excited to get on with my life because I knew I would be okay.
It was not my intention to start my own baking company at the time. However, working alongside a great chef who taught me the basics of baking really got me thinking about creating the same baked goods and desserts so that I and other gluten sensitive people could enjoy. Experimenting at home became a hobby while my husband and friends sampled endlessly. Thinking they were just being supportive of my restrictions while telling me how good everything was, I began secretly serving these baked goods and desserts to my step-sons and other dinner guests. After they could not tell the difference, I began letting my secret out that what they were eating was gluten free.
While dining at Bella Monica Restaurant one evening, which has been noted for their fantastic gluten free menu, my husband encouraged me to ask if they were interested in samples. They quickly became my first client. This gave me the confidence to stop baking at the café and begin seeking other clients. Today, we make breads, cakes, cookies and countless other items to supply locally, including that café where I learned my baking skills. We have even recently had requests for birthday and occasion cakes. Providing such option for people who would otherwise have to sacrifice has been incredibly rewarding. The response has been fantastic and our goal is to keep growing and supplying to the community. We also accommodate other sensitivities so please browse our website and facebook and drop us a line with questions or orders.