Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Gluten Free Apricot Scones

Living in the US, I have the pleasure of having almost every country represented when it comes to restaurants. Many of the restaurants that focus on a particular country try really hard to transport you to the country itself. It’s like walking through the restaurant’s doors magically teleports you to another country. Sometimes exotic. Sometimes familiar. Often revealing. So when I travel, often I actually compare restaurants in those countries to ones I find back home. I compare the decor, the tastes, the aroma. Often there are so many similarities that I fall even more in love with the restaurants back home for being so genuine – so authentic.

However, no matter how similar things are between restaurants back home and the ones in the actual country, there seems to be one thing that almost always is different…

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Apricot Blueberry Muffins

I’ve found that a little fantasy is a great way to remain grounded and inventive. In some ways this is why I love cooking. With this recipe, I’d like to share with you a quick trip through parts of my imagination. I hope you enjoy this short story and the recipe.

“Apricot”. It felt so incredibly special to be called lovingly by the name of a fruit. A fruit that in someways was so familiar yet exotic in it’s own right. Her father always knew how to make her feel special. It’s odd that someone as creative as him could have chosen a common name for her at birth. After all, how was she supposed to keep up with the Jones sisters when they were named after exotic lands and flowers?

She remembers the day she finally mustered the courage to question why he hadn’t come up with something a little more clever for her name. His smile and far away gaze made it seem almost like he had traveled millions of moments away. His voice echoed an euphoria that she just couldn’t comprehend. He tried to explain how seeing her for the first time took his breath away. How the joy drained him; made him feel so weak; so tender. How in the moment, his command over our language escaped him. Being a very frank child, she plainly explained to her father that it was all utter nonsense. That someone who could easily lift her with a single arm had no business claiming any weakness. He laughed.. oh, he laughed so hard. Finally catching his breath to say, “Okay, from today I will call you my little apricot.”.

Apricot chuckled at her naivety. Her dad was visiting her for the first time since she became a parent herself. She now understood his emotion completely. She wanted brunch to be perfect. What better way than to start with fresh coffee and her favorite namesake – Apricot Blueberry Muffins. The muffins embodied her perfectly – the blueberries made the muffins so comforting and familiar yet the apricots gave them an unexpected twist. Somehow the apricots made the muffins exotic. Not to mention delicious.

Apricot knew she had just enough time to throw the muffins into the oven and shower while the muffins baked before her punctual dad showed up. By the time she brushed her hair, the muffins were done, their aroma filled the corners of her home and there was a gentle knock at her door.


Apricot Blueberry Muffins

Makes: 12 muffins
Ready in: 35 minutes


  • 3 cups almond flour
  • 4 fresh apricots (about 1 cup chopped)
  • 1 cup blueberries
  • 1/2 cup honey
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • dash of ground nutmeg
  • 3 eggs
  • 1/4 cup yogurt
  • 1/2 teaspoon baking soda

1. Preheat the oven to 375°F. Using a vegetable peeler, peel the apricots. Pit and dice them into small chunks.

2. In a medium bowl mix together the dry ingredients – almond flour, baking soda, cinnamon, nutmeg.

3. Beat the eggs and honey in a small bowl till the mixture is light, fluffy and bubbly. I used an electric beater to do this but doing it by hand would work just as well.

4. Fold in the egg mixture into the almond flour mixture. Add the yogurt. Whip / Mix till well combined.

5. Fold in the appricots and blueberries. Combine gently to prevent the blue berries from popping. If you use frozen blue berries, they will leave behind a blue / purple streaks. This is fine.

6. Grease a 12 muffin pan with butter or line with cupcake liners. If using butter, make sure to coat the muffin cups completely to prevent the muffins from sticking to the pan.

7. Pour the muffin batter into the muffin pan.

8. Bake for 20 – 30 minutes until the muffins are light brown. A toothpick inserted into the center of the mufin should come out clean. Enjoy warm or cold.

This has been linked at:SimplySugarandGlutenFree