Recipes
Morning Glory muffin
Ingredients• 1 1/4 cups sugar or Zylitol (natural sweetener)
• 1 cups gluten-free all purpose flour
• 1 cup sorghum flour
• 1/4 cup amaranth flour
• 1 teaspoon xanthan gum
• 2 tablespoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups grated carrots (about 4 large carrots)
• 1 large peeled and shredded apple
• 8 ounces drained, crushed pineapple
• 3/4 cups raisins or cranberries
• 1/2 cup shredded coconut
• 1/2 cup coarsely chopped walnuts or pecans
• 3 large eggs
• 1 cup coconut oil (melted)
• 1 1/2 teaspoon vanilla
Preparation
Preheat oven to 350º F/ 176º C
Grease standard muffin pan or line with paper muffin cup liners.
In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.
In a separate large bowl combine shredded carrots, apples, crushed pineapple, raisins, coconut and nuts. Stir to thoroughly mix.
Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil and vanilla. Beat the mixture to thoroughly combine ingredients.
Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Preheat oven to 350º F/ 176º C
Grease standard muffin pan or line with paper muffin cup liners.
In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.
In a separate large bowl combine shredded carrots, apples, crushed pineapple, raisins, coconut and nuts. Stir to thoroughly mix.
Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil and vanilla. Beat the mixture to thoroughly combine ingredients.
Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Oatmeal Chocolate Chip Cookies Recipe
Preheat the oven to 350 degrees. Whisk the dry ingredients in a bowl:
• 1/2 cup sorghum flour aka sweet sorghum flour
• 1 ¼ cups oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
In a separate bowl, beat to cream:
• 3/4 cup coconut oil (melted)
• 1 1/4 cups light brown sugar or xylitol natural sweetener
• 1 tablespoon vanilla
• 2 eggs or Ener-G Egg Replacer
Add the whisked dry ingredients to the creamed brown sugar and beat to combine.
Add in:
• 3 to 3 1/2 cups Gluten-Free Rolled Oat
Add in:
• 1 cup dark chocolate chip
Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape. Bake for about 12 minutes until slightly golden and chewy. Makes 18 large cookies or 24 medium cookies.
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