Blue Hill has dairy in its roots. Blue Hill Farm—our family farm in the Berkshires, and the original inspiration for our Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, NY—was a working dairy from the 1860s through the 1960s. Three decades later, we refurbished the farm and brought the dairy back to life — Blue Hill Farm
We love the idea of forward-thinking New York based Blue Hill Farm’s new savory yogurt line. When they reached out to send us their 100% grass-fed (and hay) sampling we were a tad besides ourselves with excitement! These vibrant yogurts, which are naturally sweetened, come in 5 flavors; parsnip, tomato, carrot, sweet potato and butternut squash. And, having tasted them all, we can tell you they are really really good. Our favorite – parsnip!
Each 6 oz container is perfect either as a meal or snack by itself. Or, as for this posting, part of a recipe. Need some inspiration? Blue Hill Yogurt actually have all kinds of creative concoctions on their website, from smoothies to parsnip fries, which you can check out HERE.
Carrot Apple Gluten-Free Muffins
We took Blue Hill Farm’s recipe for Carrot Oatmeal Muffin Muffins and changed it to suit our family’s eating choices. We prefer not to eat gluten, and we like to use what we have readily available in the refrigerator and pantry. Waste Not, Want Not. What manifested, was delicious; being the perfect on-the-go breakfast for my little 3-year-old munchkin.
What You Need
- 1 cup of gluten-free flour
- 1/2 cup of almond flour
- 1 teaspoon baking soda
- 1/2 tsp cinnamon
- 1/2 a teaspoon sea salt
- 1 egg farm fresh egg
- 1 apple baked with cinnamon & 1 tablespoon honey
- 1/4 cup of coconut oil
- 1 teaspoon vanilla extract
- 1 cup of carrot
- 1/2 of dried cranberries and blueberries
- 6 oz of Blue Hill Carrot Savory Yogurt
What To Do
- Pre-Heat oven to 350 degrees °F
- Spray your muffin tray with olive oil (we used a 20 spot mini-tray)
- Bake apple, honey and cinnamon in a small oven tray
- Purèe apple, honey and cinnamon and set aside
- In one bowl; whisk together flours, baking soda, cinnamon and salt
- In another bowl, mix wet ingredients; egg, baked apple with cinnamon & honey, coconut oil, vanilla essence, carrot and yogurt
- Add wet ingredients to dry ingredients, taking your time to gently mix well
- Fold in dried fruit of cranberries and blueberries
- Divine batter among the tray, filling each cup about three-quarters full (so they have room to grow while baking)
- Cook for around 25 minutes, checking when done by inserting a wooden pick which should come out clean
- Turn onto a rack to cool
Eat and Enjoy
Grass-fed milk contains a high amount of omega-3 fatty acids which have strong anti-inflammatory properties. Additionally, the milk contains calcium, protein and naturally occurring probiotic. There is also the added nutritional content from the vegetables, which are harvested in their peak seasons from locally sourced farms.
For around $2.99 each, you can buy Blue Hill Yogurt at Whole Foods Markets in New York, New Jersey, Pennsylvania, Maryland, DC, Virginia, Ohio, Kentucky, Massachusetts, Maine, Rhode Island and Connecticut (click here for a map of stores). If the yogurt is not available in the State you live in yet; do not fret as I am quite sure, eventually, Blue Hill’s savory yogurt is going to be available in your neck of the woods.
Thanks for stopping by Willy B Mum.
WOW! These sound delicious. A good friend of mine has a son with Celiac disease and I’ve been on the lookout for some recipe inspiration. You certainly inspired me with this one! What type of gluten-free flour do you typically use? I saw Tapioca and rice flour at the health food store and was curious about them.
Unfortunately my town isn’t on the map of places where Blue Hill is available, but I’m thinking I can make some adjustments with another brand or flavor.
Thanks for sharing this yummy looking recipe.
You are welcome.