Meringue Roulade and Blueberry Almond Power Muffins

Two fun and tasty treats that are naturally gluten free, both from Sally’s Baking website. The meringue roulade, or rolled and filled meringue, was a fun baking project for two, with a baked meringue filled with a mixture of sweetened whipped cream and cream cheese, and then with dollops of lemon curd and berry jam, and finally rolled and topped with whipped cream (this time from a can) and sliced strawberries. I used a smaller pan than the recipe specified, so it didn’t have as big a spiral as it might have. Still absolutely delicious, and perfect for spring.

The blueberry almond power muffins are easy to make and taste great, especially for a lightly sweetened and gluten free treat. I used frozen blueberries, and almonds three ways: sliced almonds on top, almond butter, and almond flour. Oats add a nice chew, and some honey makes it just sweet enough. I have a couple of muffins in the freezer that are calling my name. I used cupcake liners, and the liners easily peeled off the baked muffins. I plan to make these again soon.

Brenda