Weekend Treats - Peach, Walnut and Currant Muffins (Gluten-Free) and Coconut Lime Berry Cake (Gluten and Dairy-Free)

Sometimes you just need a little treat. We have been in the habit of making muffins on Friday mornings and love to try out new recipes with seasonal ingredients. This past Friday we used some of our Texas peaches to create the Peach, Walnut and Currant Muffins. 

The Coconut Lime Berry Cake recipe from Two Peas and Their Pod was such a find. It was moist, fluffy and I loved the pop of berries. It makes a great summer dessert because it doesn't take long to make and it travels well!

Peach, Walnut and Currant Muffins (Gluten-Free)
Adapted from Pamela's Muffin Recipe on Baking Mix Bag

Makes 6-7 muffins
1 1/4 cup of Pamela's Gluten-Free Baking Mix (does contain buttermilk) or your favorite gluten-free whole grain muffin mix 
1/3 cup of unsweetened, unflavored rice milk
1/4 cup local honey, Goodflow available at Wheatsville
1/3 cup organic dried currants, available at Wheatsville
1/3 cup walnuts
1/3 cup fresh, peeled Texas peaches, Lightsey Farms available at Austin Farmers' Market or pick up some Texas peaches at Wheatsville while they last!
1 egg, Milagro Farms at Austin Farmers' Market
1 tsp organic vanilla or 1/4 of a vanilla bean
gluten-free rolled oats for sprinkling on muffin tops


1. Preheat oven to 350 and grease muffin tins. 
2. Add all of the ingredients to your mixer bowl except for the fruit and nuts and blend. 
3. Add fruit and nuts and pour into muffins tins so that they are 2/3 full. Sprinkle gluten-free rolled oats on top of batter and drizzle a little honey on top. 


4. Bake 18-20 minutes and be sure to let them cool on a wire rack for 10 minutes before serving. 

Coconut Lime Berry Cake (Gluten and Dairy-Free)
Adapated from Two Peas and Their Pod: Coconut Lime Berry Cake 


Serves 12
3/4 cup of Earth Balance coconut spread (or use Earth Balance Butter) at room temp
1 cup + 1 TBSP Namaste Flour Mix (gluten-free)
3/4 cup coconut flour
2 tsp baking powder
1/2 tsp sea salt
1 cup organic unsweetened coconut
3/4 - 1 cup honey + 1 TBSP, Goodflow Raw Honey available at Wheatsville
3 eggs at room temp, Milagro Farms at Austin Farmers' Market
3/4 cup almond or coconut milk at room temp, unsweetened or original
2 tsp organic lime zest
2 TBSP + 2 TBSP organic lime juice (or juice from 6 organic limes)
3 cups mixed berries (blackberries, raspberries, strawberries or Texas blueberries - I love Dr. Blueberry organic blueberries if you can find them or maybe even some local peaches!) 

1. Preheat your oven to 350 degrees and grease a 9 X 13 baking pan with grapeseed oil or canola spray. 
2. In a large bowl, whisk 1 cup of the flour mix, 3/4 cup of coconut flour, salt and coconut. 
3. In the mixer bowl, cream the coconut spread and honey until it becomes light and fluffy. 
4. Add the room temperature eggs one at a time and combine. 
5. With the mixer on low, add 1/3 of the flour mixture at a time alternating between the almond or coconut milk and flour mixture. 
6. Add lime zest and lime juice and blend. 
7. Pour batter into the baking pan and smooth the top with a rubber spatula. 
8.In a small bowl, mix berries, 1 TBSP flour mix, 1 TBSP honey and 3 TBSP lime juice. 
9. Pour berry mixture on top of batter so that the berries almost cover the top. They will sink into the cake while baking. 

10. Bake 35-40 minutes and be sure to let cool on a wire rack for 10 minutes. 

More Summer Treats


Cinnamon Espresso Coffee Cake (gluten-free, use Earth Balance butter to make it dairy-free)


Vegan Vanilla Almond Milk Ice Cream (gluten and dairy-free)


Two Ingredient Banana Peanut Butter Ice Cream (gluten and dairy-free)


Whole Grain Gluten-Free Muffins (gluten-free, use Earth Balance butter to make it dairy-free)