Gluten Free and Vegan Lemon Poppy Seed Muffins

You need a blender (I use a Blendtec, it is great because I don't have to worry about picking out seeds), mixer, and a scale.

Oven temp. 325

Weights are by grams

Prepare dry mix in mixing bowl:
200        Brown Rice Flour
60          Potato Starch (not flour)
40          Tapioca Starch
15          Poppy Seeds
10          Baking Powder
5            Salt
1/4 tsp.  Xanthan Gum

whisk together and set aside

In a Blender:
135      Chopped whole Sunkist lemons
40        Chia Seeds
80        Lemon juice
50        Water

Blend on highest speed for 90 seconds, then place the jar back on the scale and add:
270      White Sugar
10         Vanilla
150       Coconut oil

Optional Crumble:
15         Lemon Zest
10         Poppy Seeds (optional, I just like the way it looks)
85         White Rice Flour
60         White Sugar
60         Coconut Oil
5           Baking Soda

Incorporate together with a fork until evenly mixed and crumbly in appearance.

Blend altogether on highest speed for 90 seconds. Contents should be brown in color and smooth in texture. Pour contents into the mixing bowl and mix on medium speed for 3-5 minutes. Batter should be completely incorporated. It is very dense batter, so it isn't a good idea to double this recipe unless you have a heavy duty mixer.

Line a cupcake pan.

Scoop 1/3 cup batter each. Sprinkle crumble

Bake for 45 min. at 325.

Enjoy!

Lemon and Lavender Cookies

Preheat oven to 350 degrees F

Dry Ingredients:
1 1/2 Cups Cybele Pascal Gluten-Free Flour Mix
1/4 Cup Coconut Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/8 teaspoon xanthum gum
1 Tablespoons Culinary Lavender
Sift together and set aside:

In a separate bowl cream together wet ingredients:
2 Tablespoons lemon vest
1 Tablespoons lemon juice
1/2 Cup Sugar
1/2 Cup Butter
1/4 Cup strained Plain Greek Yorgurt
1 Tablespoon Vanilla Bean Paste* (you can get this online or at a fancy kitchen store)

* If you don't want to use Vanilla Bean Paste you can use regular vanilla, but only use 1 teaspoon.

Combine both bowls gradually. I get it out of the bowl and kneed it all together, but I only have a hand held mixer. The dough gets pretty stiff.

I don't chill the dough because the coconut flour would soak up all the moisture and make the dough too dry. It is nice because you don't have to plan in advance to make these yummy cookies.

Lay out your parchment and and use extra gluten-free flour to help you roll it out. Try to get them about 1/4" thick.

Place on parchment paper and doubled up cookie sheet (unless you have a fancy cookie sheet that prevents burning on the bottom).

Cook for about 15 minutes, or until they start turning a little golden brown along the edges.

Let cool and decorate with some yummy lemon royal icing!

This recipe makes about 3 dozen 3" round cookies.