Mother’s Day is just six days away. Will you celebrate by going out to brunch, lunch or dinner? Will you be hosting or attending another get together? We have plans to go out to my favorite steak house. Some wonderful Mother’s Day options that offer gluten-free menus include:
If you are hosting or were asked to bring a dish to share, check out these recipes courtesy of Carrington Farms and Colman’s Mustard. The Apple Flaxseed Muffins are perfect for brunch and the Coconut Almond Shrimp is sure to wow Mom.
Apple Flaxseed Muffins
• 1 1/4 cup Carrington Farms milled flaxseed
• 2 teaspoons baking powder
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 4 large eggs
• 1/4 cup canola oil
• 1/2 cup water
• 1 tablespoon vanilla extract
• 1 medium apple, finely chopped
• 1/2 cup chopped pecans (optional)
Preheat oven to 350 F. Lightly grease a 12-muffin tin.
Mix first 6 ingredients together in a large mixing bowl. Add remaining ingredients.
Let batter stand 10 minutes, then put into the muffin pan and bake for about 16 to 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.
Coconut Almond Shrimp with Marmalade-Mustard Dipping Sauce
Dipping Sauce ingredients:
• 1 cup orange marmalade
• 3 tbsp. seasoned rice vinegar
• 2 tbsp. Colman’s Original Prepared Mustard
• 2 tsp. grated peeled fresh ginger
• 1 tsp. curry powder
Coconut Shrimp ingredients:
• 1 (7-ounce) bag sweetened flaked coconut
• 1 ½ cups almond meal (or almond flour)
• 2 large eggs, lightly beaten
• 1 tbsp. Colman’s Original Prepared Mustard
• 1/2 teaspoon salt
• 1 pound large shrimp, peeled, deveined, and butterflied, tails left on (40 – 45 count)
• Vegetable oil for frying
• Bamboo skewers
To make the dipping sauce, whisk together the marmalade, vinegar, mustard, ginger, and curry powder in a small bowl; set aside. To make the shrimp, pulse the coconut in a food processor until coarsely chopped. Transfer to a pie plate with the almond meal. Whisk together the eggs, Colman’s Original Prepared Mustard, and salt in a medium bowl. Add the shrimp to the egg mixture, tossing to coat. Lift the shrimp, a few pieces at a time, from the egg mixture, letting the excess dip off the shrimp, then coat in the coconut mixture, pressing to adhere.Heat 3-inches of oil in a heavy 4-quart saucepan over medium heat until the temperature reaches 375°F on a deep-fat thermometer (or heat oil in a deep-fat fryer set at 370°F.).Working in batches, drop the shrimp into the oil. Cook, turning occasionally, until the shrimp are golden brown, 2 – 3 minutes per batch. Thread onto bamboo skewers. Transfer to a platter, Serve with the dipping sauce.