When I was told we needed a caterer for a big shoot day, one lady came to mind. My beautiful friend Kristin is not only a huge pleasure to be around, she is an incredible natural foods chef with a talent for catering.
As someone who is used to carrying around a bag full of food on set to avoid craft services, it was a huge relief to know I'd have delicious, fresh healthy food available to me all day. As well as gluten-free options! Kristin pulled through for us all with great food all day long. We were working with some of the hungriest types around: TV crews and hockey players, and everyone left satisfied.
There were many groans of approval for Kristin's gluten-free muffins ("Look at all the blueberries! These are gluten-free?!") as well as her red pepper walnut dip.
Being the gem that she is, she was happy to share her recipes when I asked...
Gluten-Free Lemon Blueberry Muffins Adapted from Gluten-free Girl Makes 18-20 muffins
- 1/2 cup + 2 tbsp butter, softened
- 1 cup unrefined cane sugar
- Zest of 1 lemon
- 2 large eggs
- 1 cup sorghum flour
- 1 cup white rice flour
- 1 cup arrowroot starch
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ½ cups plain sheep's milk yogurt
- 1 cup fresh blueberries
1. Preheat the oven to 375F. 2. In a large bowl, cream the butter, sugar and lemon zest together. (Do not use an electric mixture- this will inhibit rising). Add the eggs and mix well. 2. Mix flour, baking powder, soda and sea salt in a large bowl. Add a cup of the flour mixture to the creamed butter and mix well. Add half the yogurt and stir until combined. Repeat, alternating flour/yogurt until they are used up. 3. Stir in blueberries. Divide the batter among muffin tins that have been lined with paper liners, filling just to the top. Bake 25-30 minutes, until golden.
Muhammara (Syrian red pepper walnut dip) Makes about 2 cups of dip
- 1 12-oz jar roasted red peppers, drained
- 3 cloves garlic, minced
- 2 cups walnuts, toasted
- 2 tbsp olive oil (more as needed)
- 2 tbsp pomegranate molasses (or honey)
- 1 tbsp fresh lemon juice
- 1 tsp ground cumin
- pinch cayenne, to taste (this dip is traditionally quite spicy; but good spicy or mild)
- sea salt, to taste
1. In a blender, blend all ingredients until slightly chunky or smooth (your choice). Add seasonings to taste and serve. Kristin Rugg Dovbniak, Natural Chef Services www.chefkristinrugg.com email@example.com