When you were a kid, did you ever wake up early and make breakfast for Mothers Day or Fathers Day? My sisters and I did this EVERY year for a while, and the menu usually consisted of Bisquick pancakes, French toast, or after I learned how to make them in biology class (the “egg denaturation” lab), crepes. These were the days before gluten became my enemy. One year we even attempted to make a cake for my parents’ anniversary and invited some of their friends over for a surprise “party” (i.e. cake eating), but realized after we all took a bite that we had forgotten to add sugar! Whoops!
For Mothers’ Day I decided to bake something just for my Mom. Her FAVORITE flavor in the world for desserts is coffee – coffee ice cream, coffee cake, you name it. She doesn’t have any dietary restrictions and can pretty much eat anything and stay her tiny 5 foot size 2, so no gluten-free flour mixes or dairy/egg replacers for this cake. Just pure everything that Mom loves. She also doesn’t eat fruits, so my idea of whipping some strawberry preserves into the frosting for a lovely pink color had to go out the window too. I opted for real vanilla beans instead. Hope it’s delicious because I couldn’t taste any of it (given my gluten-free and dairy-free tummy). Happy Mothers’ Day Mom!
Looking for a delicious and relatively healthy recipe to make for Mom this weekend? This recipe for Strawberry Muffins from Gluten-Free Goddess is not only gluten and dairy-free, it’s whole grain and lower sugar so it’s sweet but not too sweet. Perfect with a nice cup of coffee and just in time to catch the end of peak strawberry season! Warm from the oven, these pleasantly grainy breakfast treats are pull-apart soft with juicy bites of strawberry. If you have farmers’ market nearby, grab some fresh organic strawberries and use a high quality vanilla extract for maximum deliciousness. Yum!