Yesterday Alex and I celebrated the summer solstice (a little early—we took advantage of the perfect weather) by hiking up to the top of Mt.Wantastiquet. It’s a great mountain just across the Connecticut River from Brattleboro, VT with a carriage trail built in 1891 that switches back and forth to the summit.
As if that weren’t enough, on our way down, we came upon a young family of four heading up. Alex stopped dead in his tracks, and in his unvarnished directness, accosted them with “Your dog is wearing shoes!” No kidding, their boxer (I think they called her Lily) was wearing what looked like red Mary Janes called Bark’n Boots ($59.95 at Eastern Mountain Sports if you care.) Admittedly, our Golden, Chester, has some sensory issues, but all I could imagine was him rolling in contortions trying to simultaneously chew and scrape those shoes off. Besides which, how can a dog respectably give a squirrel a run wearing shoes with Vibram soles?
A shoe-clad dog is definitely an oddity in Vermont, and between the “bear” and the dog with shoes, we laughed all they way down. Along the railroad tracks in Brattleboro on the banks of the Connecticut River, we found MORE wild berries. This time, they were black raspberries. We picked a nice cup of them and brought them home to make GF raspberry muffins for Father’s Day. So here is my version of wild raspberry gluten free/casein free muffins…enjoy!
Wild Raspberry Gluten Free/Casein Free Muffins
2 ½ C GF Mix (1/3 rice flour, 1/3 cornstarch, 1/3 tapioca)
¾ C sugar
¾ C powdered sugar
4 large eggs
½ C non-GMO canola oil
1 C fresh raspberries
¾ C chopped pumpkin seeds (or seeds/nuts of your choice)
2/3C orange juice
1 tsp vanilla
1 tsp baking soda
Combine all dry ingredients; then add wet ingredients and beat on high for 2 minutes. Fold in raspberries and chopped pumpkins. Ladle into greased cupcake pans ( ¾ full.) Bake at 350 for approx 20 minutes.
Note: this recipe does not use xanthan gum.