My First Baking Wheat Free Recipe!

I’ve had a few hiccups in my Wheat Free journey. With each hiccup I’m learning how to navigate the situation the next time it arises. The biggest challenge – gatherings where wheat food is involved. I’ve learned the best way to handle the situation is with honesty. Explaining that I’m not going to eat something because it makes me physically feel horrible afterwards is sometimes necessary. The reality is, my friends are pretty awesome and understanding. 🙂 Yay for me! (The other times it’s a self-discipline issue on my part. Tee-hee…)

Today, I’d like to take a moment to share two wheat free recipes I came up with this week.
The first I’m sharing because I was impressed with my craftiness!
Due to some unexpected expenses and the kids birthdays coming up, we decided to go easy on the grocery budget and pull items that have been sitting in the pantry for awhile to incorporate into our meal planning.

Some of what I found were beans. All sorts of beans. Cans and cans of beans.
The first day I simply opened up a can of chickpeas and made everyone eat them as is.
I knew that wasn’t going to fly for the rest of the week, so I stared at the beans, and the rest of the kitchen, and behold:

I discovered the ingredients for Four Bean Salad
Not only is it inexpensive, extremely tasty, and totally easy to make,
the family LOVES IT.

4 Bean Salad Info Stuffs
Created Using MyMemories Software – Coupon on Sidebar

You’ll notice the nutritional values (click on the picture and it’ll open up larger for you) are for 6 servings. These are pretty large servings, so you can make smaller portions to shrink the overall calorie count as needed. Right now with my exercising (more on that in a bit!) it’s a great pack of carbs and proteins!

The other recipe I wanted to share is a baking recipe I originally made by accident. I was supposed to make cupcakes. I read the recipe wrong. So I called the end result “muffins”. My husband then suggested I make the recipe “wrong” again and add raisins and carrots. BOY DID IT TURN OUT YUMMY!

carrot raisin muffins stuff
Photo Created Using MyMemories – Coupon on Sidebar

Now these do pack a punch in cholesterol. Once you see the ingredients you’ll understand why and hopefully see that it’s some good healthy fats. I limit myself to one muffin a day as a snack. They are delicious and my family is always wanting to eat several at once, however, I limit them too!

Carrot Raisin Muffins


  • 2 cups almond flour
  • 1/4 cup ground flaxseeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 6 tablespoons coconut oil (melted)
  • 1/4 teaspoon sweetner (I use Somersweet)
  • 1/2 cup buttermilk
  • 1 1/2 tablespoon vanilla
  • 1/3 cup unsweetened applesauce
  • 1/4 cup raisins
  • 1/4 cup shredded carrot

If you don’t have buttermilk – put 1/2 tablespoon of distilled white vinegar in a 1/2 measuring cup. Fill the rest of the measuring cup with milk. Allow to sit for 5 minutes and then use in place of buttermilk.


  1. Preheat oven to 350 degrees. Grease a 12 cup Muffin Pan
  2. In a medium bowl, whisk together almond flour, flaxseeds, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together egg yolks, melted coconut oil , buttermilk, vanilla extract, sweetner, and unsweetened applesauce until well blended.
  4. In a large bowl, beat the egg whites until stiff peaks form.
  5. Gently fold egg whites into egg yolk mixture.
  6. Fold egg mixture into flour mixture.
  7. Fold carrots and raisins into flour mixture.
  8. Evenly distribute in muffin pan and bake for 20 minutes or until tops are golden brown and a wood pick inserted in the center comes out clean.
  9. Allow to cool in pan for five mins, finish cooling on wire rack.
Carrot Raisin Muffins
These muffins have a wonderful, hearty, grainy taste to them. The raisins add a wonderful bite of sweetness. They really are delicious and are a keeper for my family.
So that’s the Wheat Free portion for today, now let’s move onto the Wellness and Weigh In!
I decided to complete the 30 Day Shred from start to finish, taking Sundays as a day of rest.
Today I completed Day 8 and feel positive with my progress. I’m up to 12 pushups before having to finish them on my knees. I’m also using 5lb weights on everything on level 1 except for the lateral raises with the side lunges. Those are TOUGH. I was sore up until about day 4, and the last two days I’ve woken up with no soreness whatsoever. I’ve decided to take that as an opportunity to really push my performance because in a few more days I’ll be moving onto level 2.I also started intervals on the elliptical. The cardio is good for my heart, so adding in some extra seemed to be what I needed since the 30DS is only twenty minutes of exercise. After I finish the 30DS, I replay the workout and run on the elliptical with the DVD. During the strength portion I keep a pace that matches the music, not too hard, not too easy. During the cardio portion I really up it and push myself to RUN. During the abs  portion I go backwards and bring the speed back down. I do this three times (with the three circuits on the DVD) and then cool down. I committed to doing this five times a week and this week I accomplished that goal! Today I could feel and see the difference than when I started this a few weeks ago.I personally see a difference in my arms, and I can feel the difference when I lift things. How is the scale concerned?

Last Weigh-In: 135.8lbs
Today’s Weight: 136.6lbs (+0.8)
Bottom Line: +6.6 lbs from Goal

All in all, I’m really happy with where I’m at and the new habits I’m establishing. I’m still having my daily mini “wellness” prayers with the Lord. I know He is helping me develop these new habits, especially in the areas of self-control and discipline. I also know because I’m praying and looking to Him for my worth and my fulfillment, I feel great about the progress I’m making, even on the weeks when the scale may not reflect it.

Button Size

Wheat Free, Wellness, and Weigh In.
That’s my Wednesday, how goes yours? 🙂

In Love & Faith,

This post is linked up with:

Intoxicated on Life – Check out their Wheat Free Info this month!

6 thoughts on “My First Baking Wheat Free Recipe!

  1. Awesome recipes! I can’t wait to try out the carrot muffins. That sounds SO good. I’m happy you’re sharing some of your recipes 🙂 It sounds like your wellness goals are going great!

  2. We are gluten, dairy and soy free for our youngest (on Autism Spectrum), and I know how hard it is at first. I cried for the first 2 months. Now, I prefer gluten free, and have learned how to make great food. Desserts are my specialty. Have many resources, so if you need help, let me know.

    1. I am finding the longer I go Wheat Free, the more I prefer it too! It’s amazing how you find the cravings disappear and then you don’t feel as much like you are “losing”. At least for me! It keeps me going strong! And thanks so much, I’m sure my family would love some desert ideas 🙂 (other than breads and muffins with raisins LOL)

  3. I love how you give the Lord the credit for developing self control and discipline. They are fruits of the Spirit. I do believe as we learn to cling to the Vine, the fruit can’t help but come out. Good for you!

    Blessings and love,

    1. The Lord definitely gets all the credit for anything I my mess ups, well, I take all the credit for those 😉 It’s so true, it’s only as we cling to Him we can produce fruit and good works. Thanks for the encouragement friend! Your post each week help to keep me motivated on my exercise!


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