Posts Tagged ‘recipes’
I just made these today. They taste a little like zuchinni bread made with white flour! Any kind of berry would work. We picked blackberries at an organic blackberry farm last weekend, so I used some of those. I think these may be the best tasting muffins I’ve had since going gluten-free a few months ago.
3/4 c. brown rice flour
3/4 c. organic cornmeal
2 t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
3/4 c. coconut palm sugar
2/3 c. coconut oil
1 c. blackberries, (cut in half if they’re large)
Bake at 350 for about 15 mintutes. This will make about 36 mini-muffins
Here is another gluten-free recipe I’ve come up with. It has coconut and almond flour to add extra fiber and protein. It doesn’t have xanthan gum, since some people are sensitive to that (it can cause digestive issues) so they are a little more crumbly.
1 c. coconut oil
1/3 c. almond flour
1/4 c. coconut flour
1 3/4 c. brown rice flour or oat flour
1/2 c. shredded unsweetened coconut
1 1/2 c. brown rice crispy cereal
1 c. arrowroot
1 1/4 c. coconut palm sugar
3 T. ground flaxseed
1 t. vanilla
1 c. chocolate chips
This recipe tastes a little like a granola cookie. For a more traditional tasting cookie, take out the coconut flour, increase the brown rice flour by 1/4 c. And take out the almond flour and increase the arrowroot by a 1/3 c.
After combining all the ingredients in a mixer, chill the dough before making your first batch. I use unbleached parchment paper on the cookie sheets for easy clean up. Bake for about 10 minutes at 350 degrees.
I usually flash freeze most of the dough (form into balls, put on a cookie sheet in the freezer for 20 minutes or more, then take out and put in a freezer bag so you can have fresh baked cookies another day!)
You could double this recipe to have plenty in the freezer. Or, layer the dry ingredients together (everything but the coconut oil, eggs and vanilla) and put in a jar for your own cookie mix for yourself or a gift.