Gluten Free Orange Oat Muffins

Since I royally messed up this recipe a couple months ago, I'd thought I'd give it another go now that I know a little more about gluten free baking. This time I used these ingredients:

• 1/4 cup grape seed oil
• 1/4 cup olive oil
• 1/2 cup almond milk
• 2 tbsp orange carrot juice
• 3 tbsp sugar
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp minced orange peel
• 1 cup almond flour/meal
• 1 cup rolled oats
• 1/4 cup all purpose gluten free baking flour
• 1 tsp baking powder
• 1/3 cup raisins

Original recipe and cooking directions can be found here.

This muffin recipe really is incredible, definitely my favorite. Sorry blueberry almond meal muffins- I love you but you're in second place now.

Orange Chocolate Chip Cookies

I took another stab at gluten free baking today. They tasted good, but once again had a funky consistency. Very crunchy after they cooled. I won't take all the blame though. Trying to bake at altitude is hard enough. At least they are better than my muffin disaster last weekend.
I also got to play around with my Lensbaby!

Recipe adapted from vanessam.hubpages.com
Ingredients:

• 2 cups flour (I used 1 cup gluten free all purpose and 1cup oat, don't ask me why)
• 1 tbsp minced orange peel
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 3/4 cup butter
• 1/3 cup fresh orange juice
• 1 tsp vanilla extract
• 2/3 cup semisweet chocolate chips

Preheat oven to 350º F. Lightly oil a cookie sheet. In a medium bowl, combine flour, orange peel, baking powder and salt. Set aside. In a separate bowl cream together sugar and butter. Add vanilla and orange juice and blend well. Combine wet and dry mixtures, and mix to combine. Stir in chocolate chips.
Drop dough onto your prepared sheet, and bake for 15–20 minutes. Let cool on sheet for 5 minutes before transferring to a wire cooling rack.

Orange Carrot Oat Muffins

This was my first attempt at baking with gluten free flour. I chose oat flour because it was safe- I'm familiar with the taste and bake with oats often. All purpose flour would have been a better choice but it has chickpea flour in it and chickpeas hate me. They turned out VERY DENSE (is it possible for something to be moist and dry at the same time?), but tasted great.

Recipe adapted from Yummly
Ingredients:

• 1/2cup olive oil
• 1/2cup vanilla coconut milk
• 2tbsp fresh orange juice
• 3tbsp sugar
• 1 large carrot shredded
• 1tsp ground cinnamon
• 1tsp ground ginger 
• 2tbsp maple syrup 
• 1cup rolled oats
• 1-1/4cup oat flour
• 1tsp baking powder

Preheat oven to 350F. Combine oil, sugar, coconut milk, orange juice, and shredded carrot together. Add cinnamon, ginger and golden syrup. Fold in oat flour, baking powder and oats. Spoon batter into muffin pan. Bake for 20-25min.