B is for Blueberry Streusel Muffins

Starting a new photo challenge over on Instagram for June: “30 Days of ABC.” This one is pretty flex.


I started off in order yesterday and then we’ll see where the month takes me.


A is for AWAKE. Early birds. Me and little guy. (A is also for Adventure.)


Want to join us? Just follow along with me: celiacinthecity and use hash tag #30daysofabc. (And leave a comment on a photo so I know you’re a GF friend following along!)

Today… B is for BLUEBERRY.

Blueberry Streusel Muffins
Adapted from Pamela’s Muffin Recipe


3/4 cup milk of choice (water works too, if dairy free)
2 teaspoons vanilla extract
2 1/2 cups of your fave GF flour blend (I used Pamela’s baking mix, they have it up north at the local store!)
1/2 cup sweetener (sugar, honey, maple syrup)
2 eggs
1 heaping cup fresh blueberries

Mix all ingredients in a medium bowl, adding blueberries at the end. Spoon into greased muffin tin, filling the cups about 2/3 full.

For the streusel
1/4 cup GF flour (I used Pamela’s Artisan mix)
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter

Combine flour, sugar, and cinnamon. Cut in the cold butter using a fork, until mix is crumbly.

Top each 2/3 filled cup with a heaping tablespoon of streusel topping and bake at 350 for about 20 minutes, or when they turn golden brown and a toothpick comes out clean.


The artisan blend was easy to use for the topping, but last weekend it was a flop for the pancake recipe on the bag — not sure what went wrong where, but we ended up with rubbery pancakes. (we use the baking/pancake mix often, so it was disappointing)


This made 16 muffins for me, but you can fill them nice and full and get a dozen uniform size muffins.


Tomorrow is C, for coffee I’m guessing, which is the perfect pair for these muffins.


We’re off to explore…will check in again when I can!


my week(s) in review: the view from here, there, and everywhere

Hi. Hello. Hola.

How are you?

Where have you been?

Wait, where have I been? (on Instagram mostly… join me: celiacinthecity)

Let me tell you guys, things have been craaaaazy around the Nielsen household this past month.

We’re moving. To a temporary condo. With a puppy. But currently living up at the cottage in the northwoods of Wisconsin. With our puppy. We’re house hunting. We need a yard. For our puppy.

Did I mention we got a puppy? ;)

photo 4

Now I get the term furbabies — until we have babies of our own, this little guy will be getting all of my bottled up unconditional love.

photo 5

photo 2

He’s as much work as we expected and then some, but he has also brought JOY to our lives.

photo 4

While we’re “roughing it” up here, we’ve had visitors….

photo 3

The bubbas! (big fans of the hammock — who isn’t?!)

photo 5

We celebrated my celiac sista’s birthday in style — with cake for breakfast. :) photo 2

We take nap time seriously around here.

And food. We don’t joke around about food.  photo 1

Grilled flank steak with our secret marinade. (*update: it’s not a secret anymore, you can get it in one of the gluten-free boxes from Pairdd!)

Local asparagus makes me smile. Have you ever “hunted” for asparagus? We used to go out and cut asparagus in the ditches every spring while growing up in Minnesota, with our grandpa and grandma. My mamasita makes a mean creamed of asparagus over toast. How are you cooking up this seasonal favorite?

And the pasta salad? You should make it tonight. Just cook your favorite GF pasta (we used Jovial) and top it with either store bought or homemade Greek Vinaigrette dressing, feta cheese, kalamata olives, and cucumbers. It was a hit, even with the kiddos.

photo 1

We used leftovers for “Anything Goes Egg Cups.” Really, you can use anything. And if you don’t have meat to put in the bottom, you can just scramble all the ingredients.

photo 1

I’ve been taking part of a “100 Days of Workouts” challenge with some girlfriends — it’s now day 68 and still going strong.

It’s easy when there are views like this up here…photo 5

photo 2

I snuck off to the “big city” to plug in quick and say hello to you all, isn’t the Java Lodge peaceful? (it’s way easier than trying to “share” your morning coffee with little Lincoln)photo 5

He’s on his way into town now with dad so we can test out the leash. Wish me luck. And stay tuned, I’ll check in when I can — when the internet is available, when the moving is over, and when we can get back to the kitchen together. I’ve been wanting to make Blueberry Mojito Muffins… who’s with me?

But for now? We play. photo 4

EnJOY your day.

xoxo   Sarah & Lincoln :)


seize the day

It’s time.

Our 4th Annual Team Gluten-Free Walk is coming up on Saturday, May 18th.

I need YOUR help.

I’ve vowed to GET A GRAND for the Celiac Disease Foundation – yes, $1,000 by May 18th. (and I’ve got a ways to go)

That’s where YOU come in.

Let’s make this happen.

It’s Monday.

The sun is out. (at least for now)

And I need you.

Every little bit helps.

Can you help me make it happen?

DONATE TODAY by clicking HERE!

Thank you in advance, my friends.




Banana Nut Oatmeal Bites

In times like these, there aren’t always words.

I struggle to find a way to express the feelings of grief, frustration, anger, sadness, and helplessness from this week — from Boston to Texas, offering up prayers everyday.

But sometimes, when the world doesn’t make sense, baking does.

gluten free banana nut oatmeal bites


2 very ripe bananas (like the stash I keep in the freezer)
⅓ cup nut butter of your choice: almond, peanut, sunflower seed for the nut-free crowd
⅔ cup applesauce
1 ½ cups certified gluten-free oats
2 tablespoons coconut flour
⅓ cup walnuts or other nuts
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda

Pre-heat oven to 350° and either use a Silpat to line baking sheets or parchment paper.

Combine all ingredients in a large bowl and mix well to combine. Let the dough sit for a few minutes (the coconut flour really soaks up moisture) then stir again before dropping by spoonful onto prepared baking sheets. A 1 ½ tablespoon baking scoop works well and gives you a rounded little bite, but they don’t have to be perfect, a regular spoon works too.

Bake for 12-14 minutes, or until set and golden brown on the bottoms. (this may vary depending on what size you make yours) Remove from oven and allow to cool for several minutes before transferring them to a cooling rack. Store in an airtight container.

Have these “cookies” for breakfast — and feel good about it! (they taste just like mini banana breads!)

photo 3

Sarah’s Notes:

  • This recipe doubles easily — if you have extras, toss them in the freezer and take out for an on-the-go breakfast. 
  • You can also use oat flour. The first time I made them, I used oats only and liked the texture, but then doubled the recipe this time, using oats and oat flour and am still loving them. My celiac sista was thinking these would be great finger foods for her twins (about to turn ONE, whaaaaaat?!?!) but wanting a version sans whole oats. You could use just oat flour instead of the oats as well.
  • Ground flax is an optional add-in. For a double batch, I added 1 tablespoon.
  • Chocolate chips will be going into the next batch. :)
  • These aren’t super sweet, which I prefer for my breakfast, but if you’d like, you could add a tablespoon of honey or maple syrup to sweeten things up.
  • If you are grain-free and not doing oats, you could use almond flour and additional coconut flour — play with the recipe and make it what works for YOU.


Sending light and love out into the Universe — there’s enough to go around for everyone.

{anything goes egg cups}

gluten free breakfast

You may remember me telling you about our anniversary getaway to Angel Inn Bed and Breakfast in the fall. They (and the husband) went ALL out to serve me gluten-free goodness all weekend long. Everything in that photo is gluten-free. My first gluten-free crepe. And that egg cup? I couldn’t stop talking about them.

Even recreated them when we got home.

gluten free egg cup ingredients(not pictured: fresh mozzarella cheese and garden fresh herbs)

gluten free egg cupsNot bad, right?

For whatever reason, I haven’t made them since. But I was getting sick of hard boiled eggs in the morning, so decided to put them on the menu again.

And although there are more fresh options in the summer and fall, these are the kind of eggs you can add pretty much anything to and make them work for you.

Last week when I made them, it was a little of everything.

gluten free egg cups

It was leftover ham from Easter that we had diced up with onions, sweet potatoes, and celery. One with spinach added too. And the one on the right was scrambled up and had leftover quinoa in it. I’m telling you, anything can work.


Anything Goes Egg Cups

Pre-heat oven to 350 degrees and grease a 6-cup jumbo muffin tin with olive oil.

anything goes egg cups

For the sunny side up version:

Farm fresh eggs (you can do 1-2 eggs per cup)
Fresh spinach
Thick sliced ham — meat is optional, these are anything goes
Pickled jalapenos
Salt & Pepper

Start by layer 1-2 pieces of ham in the bottom of the cups, if the pieces are large enough, you’ll only need one. (in this case, they were smaller, so I layered two) Top with a handful of spinach — feel free to squirt a little sriracha on the spinach too, if you like a little kick.


Crack 1-2 eggs on top of the bed of spinach and top with salt, pepper, and a jalapeno slice. If you’re like me, you want variety in the mornings, so let’s mix things up and do some scrambled too, yes?


For the scrambled version:

Farm fresh eggs (1-2 per cup)                                            Fresh spinach, roughly chopped
Feta cheese                                                                         Kalamata and/or green olives
Diced onion                                                                         Splash of milk of choice
Sriracha                                                                               Salt & Pepper

Whisk eggs, milk, and sriracha in a medium bowl. Stir in remaining ingredients and mix well. Pour into greased muffin tin cups. (you can top with more olives or green onions)

For both versions:

Bake at 350 for 20-25 minutes, this will depend on how many eggs used, it may take a bit longer if you use two eggs per cup. Because I reheat them during the week, I under cook them a bit, knowing I’ll be cooking them again later. Allow to cool for several minutes in the muffin tin to set, then store in air tight container in the fridge.

To reheat, pop them in the microwave for about a minute. I am crushing on mangoes lately, so they are my side of choice.


When you try them out, stop back and tell me the ingredients you decide to you use and how they turn out. 

{Gluten-Free Bread in the Breadmaker}

You saw in my post last week that my shiny new breadmaker arrived — one of the many generous prizes from the GF cookie contest. (you’ll also notice an increase in workout photos over on Instagram — this is a direct correlation to getting a breadmaker!) ;)

photo 3

I’m still learning the ins and outs of the machine, so there will be plenty more to come about making pizza crusts, rolls, even jam perhaps.

But for now, I thought a warm loaf of bread would be a way to end this week with a bang, and begin a weekend of family fun, food, and celebration.

gluten free breadmaker bread

Breadmaker Bread

adapted from Gluten Free Girl’s Crusty Boule recipe

3 ¼cups gluten-free flour mix*

1 tablespoon active dry yeast

1 ½ teaspoons kosher salt

1 tablespoon guar gum**

1 ⅓ cups warm water

2 large eggs, room temp — place them in a bowl of warm water to speed up the process

2 tablespoons + 2 teaspoons oil of choice (I used olive oil)

1 tablespoon honey

* I have used a variety of options successfully: brown rice, sorghum & tapioca starch, also a homemade all-purpose mix that included the last bits of pretty much every flour I had in the cupboard with some Cup4Cup, and today’s multigrain loaf was King Arthur Flour’s whole grain flour mix with extra tapioca flour. If you use a mix that already includes gums, do not add additional to the dough, it can become, well, gummy as a final product. (UPDATE: the King Arthur Flour mix contained quinoa flour which I feel gives the bread a bitter taste, I want to like quinoa flour, I really do, but can’t seem to get past the taste.)

**instead of using xanthan or guar gum, you can also substitute 1 tablespoon of ground flax meal, combined with 2 tablespoons of boiling water, add this to the wet ingredients.


1. In a large bowl combine all of the dry ingredients, except the yeast — whisk together the flours, salt, and guar gum (or flax) and set the yeast to the side.

2. In a medium bowl, throughly whisk together the water, eggs, oil, and honey. (if you used the flax method, add that to the wet ingredients now.)

3. Pour the wet ingredients into the breadmaker. Don’t forget to put the little stirring blade in first, I learned this the hard way. ;)

4. Carefully add the dry ingredients on top of the wet ingredients in the machine — you can easily do this by using a ¼ cup measuring scoop and gently scooping the dry ingredients in, creating a layer on top of the wet ingredients. Then, top the layer with the yeast.

5. Set your bread machine to the gluten-free setting and get yourself a rubber scraper. While the machine begins the mixing cycle, scrape down the sides of the pan, making sure all of the loose flour is incorporated into the dough. (skipping this step will often leave flour on top or the sides of the loaf, a common complaint of breadmaker newbies)

6. Let the magic happen. Your home will smell like fresh baked bread in no time. It will seem very gourmet. You may never want to purchase overpriced GF bread at the store again. All of this is good. Very good. :)

7. When the baking cycle is complete, REMOVE THE BREAD! Although there is a warming period at the end to keep things nice and toasty, I feel that this steams the bread too much, so I remove it right away and get it onto a cooling rack.

8. If you are like me and want a nice crusty top to the bread, you’ll need to follow this additional step, the breadmaker won’t give you a browned top like baking it in the oven would. But it’s EASY to do — just rub a little butter on top, (it will be simple to melt since the bread is still hot) wrap the sides (but leave the top open) with foil, and put under the broiler for a few minutes. CLICK HERE to see my demo of this step.

9. Let the bread cool completely (if you can!) before cutting and serving. Enjoy every bite.

Notes from Sarah:

  • Some people are not fans of leaving the mixing blade in while the loaf bakes, feel free to remove it after the stirring cycle has completed. (be careful, the machine gets hot) I just leave the blade in and remove it after it has cooled — gluten-free breads can be sensitive and I don’t like to mess with them. Plus, there will still be a small hole in the bottom of the loaf where the blade attaches in the pan, so I don’t feel it’s worth the work. Totally up to you. 
  • You don’t have to bake the loaf in the breadmaker! You can remove it just before the bake cycle and shape it into your loaf pan of choice. My husband has his eye on a sriracha loaf, so we’ll be experimenting with that soon.
  • My goal this week was to just get a feel for the breadmaker, the basics, and then we’ll go from there and who knows where we might end up! Please comment below if you have other tips to share with us. And if you make the bread, come back and tell me how it went!
  • Remember that not all gluten-free flours behave the same. You want a wet dough, but not runny. If your dough batter is too runny, just add some more flour in, even after the cycle has started to mix. For the multigrain loaf, I knew it didn’t look right, so I ended up adding a bit more flour to the mix.
  • If your breadmaker doesn’t have a gluten-free setting — that’s okay! There are a few options: you can check your owner’s manual – some machines will allow you to override the settings and reset them yourself to include a mix, rise, bake cycle. (no second rise is necessary) You can also use a “rapid” setting that some machines have. The bread is done when it has reached 190 degrees internally. If you take it out and it isn’t quite done, you can always put it into a 350 degree oven, no pan needed, to finish it off.
  • There are endless possibilities for add-ins to this bread — garlic or chives, olives or cheese, play with the recipe and make it your own.

If you’re a jam girl like me, slather it on.


It’s perfect for sammies. (open or closed)

photo 5

gluten free sandwich

Or just eat it plain. Still a little warm. Fresh or toasted, you’re in for a treat!

I’ll be back with a “week in review” photos post later this weekend — I wouldn’t want you to miss out on the Easter photos — word has it, my mother-in-law is making lemon bars (yes!!!!!) gluten-free style, a new recipe using almond flour.

Have a JOYful weekend!


Gluten-Free in MKE: Schroeter’s Gluten Free Bakeshop

This post is part of the #glutenfreeinMKE series where I share my dining out experiences, local products to check out, and just general gluten-free goodness in and around Milwaukee.

The star of today’s show…

Schroeter’s Gluten Free Bakeshop’s pizza crusts.

photo 1

I was lucky enough to score one at our last GF Get Together — Schroeter’s GF Bake Shop has always been generous in their donations to our group!

I’m a big fan of pre-baking, even when it’s not instructed or required. Do I have other crispy crust fans in the crowd? A pizza stone works wonders for this step. (be sure to put the pizza stone in the oven while you pre-heat, then just slide the crust onto the stone and bake until lightly browned)

photo 2

You can go wild with toppings — I was working with the limited likings of my two best buddies, they were visiting and this was their “lunch-on-the-road” treat for the trip back to Minnesota. They are big pepperoni fans, so pepperoni it was!

photo 3

After you pre-bake the crust, smother it in your sauce of choice (We used Mid’s, our new go-to sauce… my Mamasita stocked up at Pick ‘n Save before she left.) Then, cheese of choice.

Insider pizza-extraordinaire tip: a mixture of cheeses is the way to go — last time we made homemade pizzas at my sister’s house, she added some pepper jack, why didn’t I think of that? Gave the pizza a little kick.

photo 5

Would you look at that perfect crust? Crispy. A little color. (my husband says color = flavor!) Bubbly cheese. YUM!

Insider pauntie tip: (pauntie = parent-like knowledge from having so many kiddos in your life + super cool auntie) Kids love to mix it up — cut things into mini pieces or shapes, serve up snacks in muffin liners, call Potato Leek soup Mashed Potato Soup. Trust me. photo 2

Yes, it’s in the window, we needed it to cool fast so we could package it up. :) photo 3

You’ll notice the mini triangles are missing — Mamasita and I had to make sure it was good. We wouldn’t want to send them off with a not-up-to-par lunch. Right?! ;)  Funny story: I set aside several pieces for us to have after the crew took off on their road trip… and when my mama and I went to dive into the snack after they left? There was one little piece left. (somebody with greedy fingers got away with my secret stash, but I can’t blame them — luckily I was munching on them as I packaged them up!)

This pizza was “the best pizza ever,” as Chef Carter put it. And we all know the opinion of a six year old is what really matters. He’s picky when it comes to his gluten-free top picks, and these pizza crusts made his list.

You can find them locally at: A Gluten Free Frenzy, Metcalfe’s, Gluten Free Trading Company and Greater Grains in Racine. They are hoping to get the crusts into Ned’s Pizza, The Trysting Place and other local restaurants. Not at a store near you? Ask your local store manager to contact Schroeter’s to place an order and check out their site to find all of their other delicious products near you. (try the whoopie pies!)

Anyone else tried these pizza crusts? What did you think?