Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries from May 1, 2013 - May 31, 2013


Spiced Seed & Honey Granola (gluten-free, nut-free, low sugar)

Seedy Granola

Seedy Granola

So many packaged or bulk granolas have glutenous ingredients, are packed full of nuts (I'm allergic to almost all of them), are waaaay too sweet for my tastes, or have more dried fruit than I like. And thus, I prefer making my own granola. Not only is it cheaper, but I can make it fit my tastes and dietary restrictions perfectly! Here's a recipe I'm making a lot lately. It boasts a variety of seeds (pumpkin, sunflower, sesame, and flax) as well as coconut, honey, spices, vanilla, and raisins. As for the fat, I love using coconut oil in granola; it lends a wonderfully sweet flavor and fragrance. With a splash of coconut milk or a dollop of Greek yogurt, it makes a great energy-packed breakfast or snack. 

Spiced Seed & Honey Granola (gluten-free, nut-free, low sugar)

yield: 7-8 cups

This granola is very lightly sweetened with honey. I love the subtle sweetness in combination with the roasty toasty oats and seeds. If you prefer a sweeter granola, feel free to up the quantity of sweetener to 1/2 or 2/3 cup, to fit your tastes. It will still work a-okay, but based on my experiences, it will need to bake just a little longer due to the extra moisture. 


  • 4 cups gluten-free rolled oats
  • 1 cup coconut chips
  • 1 cup raw sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup ground flax seeds
  • 1 1/4 teaspoon sea salt
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup honey
  • 1/4 cup + 2 tablespoons melted coconut oil
  • optional: 1 teaspoon gluten-free vanilla extract
  • 1 cup raisins


Pre-heat oven to 325º F and line two large baking sheets with parchment paper. 

In a large bowl, mix together oats, coconut chips, seeds, salt, and spices. Set aside. 

In a small saucepan on the stovetop, melt together honey and coconut oil over low heat, stirring often, until liquid. Stir in vanilla extract, if using. Pour liquid mixture over dry ingredients and stir until evenly coated.

Divide granola between baking sheets and spread evently in a thin layer over surface. Place in pre-heated oven and bake for 15 minutes. Remove pans from oven, stir granola, and place pans back in oven on opposite shelves. Bake another 15 minutes, until golden brown.

Remove pans from oven and let cool completely. Granola will crisp as it cools.

Once cool, store in sealed jars or containers. Will keep for 2 weeks.  


Substitution options:

  • Substitute raisins with any other dried fruit.
  • Substitute honey with other liquid sweetener (maple syrup, agave nectar, brown rice syrup). Keep in mind each one has a different intensity of sweetness, so it may be less - or more - sweet depending on your substitution. 
  • Substitute coconut oil with another oil, such as sunflower oil
  • Substitute sunflower and pumpkin seeds with any type of nut
  • Substitute sesame seeds with hemp seeds
  • Play with other spices, such as nutmeg or ground ginger 

Gluten-Free Pumpkin Muffins (GF, dairy-free, cane sugar-free, low sugar)

So it's not *really* spring here yet. Technically it is, but the ongoing weather proves otherwise. It was snowing out this morning! For obvious reasons, "spring" food isn't really happening yet. I yearn for pea shoots, fresh lettuces, tiny radishes, and sweet crunchy kohlrabi. But given the chilly temperatures, I'm still eating root veggies, cooked greens, etc etc etc. Geez.

Since it feels like we are moving backward through the seasons instead of forward, diving headlong back into fall, I decided to make some pumpkin muffins. They are a little autumnal for this time of year, but based on the chilly temperatures, they fit right in. Aaaaand they are gluten-free, dairy-free, and cane sugar-free. I like this recipe because it makes a muffin that isn't very sweet. You can really taste the pumpkin! I mean really, if you are looking for sugarbomb baked goods, you are reading the wrong blog. They are moist and just a little sweet, with a good balance of pumpkin flavor and spice. Nice.

Pumpkin Muffins (gluten-free, dairy-free, cane sugar-free, low sugar)

yield: 10-12 regular-size muffins 

I like this recipe because it is free of xanthan gum or other binders, and is low in sugar. This yields 10 to 12 muffins, depending on how exact you are with filling the muffin tins and how large your muffin tins are. I have not tried this using a "flax" egg or another egg-substitute. If you do, please let me know how it works for you!


  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup melted coconut oil or sunflower oil (if you are a dairy-eater, this recipe is great with melted butter too)
  • 1/3 cup water
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 tablespoons agave nectar
  • 120 grams (1 cup) sorghum flour
  • 60 grams (1/2 cup) oat flour
  • 30 grams (1/4 cup) tapioca starch aka tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 tablespoon pumpkin pie spice


Preheat oven to 350 degrees F. Grease a muffin tin very well or line with cute muffin papers (I like dinosaur muffin papers).

In a medium bowl, whisk together the flours, starch, baking soda, baking powder, salt, and pumpkin pie spice until mixture is light and well-mixed. Set aside.

In a large bowl with stand mixer or hand mixer, combine pumpkin, eggs, oil, water, vanilla, and Agave nectar. Mix until ingredients are smooth and well-combined. Then add dry ingredients gradually, scraping sides as you go, until mixture is just combined.

Spoon batter into the prepared muffin pan, filling about 3/4 of the way ( I like using a cookie scoop for this - easy peasy!) and place in the pre-heated oven. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in pan, then remove from pan and allow to finish cooling on rack.

Store in a well-sealed container or wrapped tightly in foil or in a storage bag. These muffins freeze well and can be thawed at room temperature or on a defrost setting in the microwave.