***Edited to reflect some recent changes I've made.
Yes, it's been quite a while. I had a very low-energy first trimester, a trip to the States, a life-impacting diagnosis for my 3yo, a new house, and a baby. I've been a little busy.
When life hands you a PDD-NOS diagnosis, you go gluten-free, casein-free, so without further ado, my first GFCF recipe posting, which you may recognize as closely related to the dried fruit muffin recipe I posted previously. It's my first from-scratch adaptation, and it actually turned out! Hopefully, there will be more to come...
Cinnamon Raisin Muffins (GFCF, eggless)
- 3/4 C brown rice flour
- 3/4 C tapioca flour/starch/powder
- 1/2 C coconut flour (ground coconut)
- 3/4 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 C rice/coconut milk, apple juice or coconut milk yogurt
- 1/4 C oil
- 1 T (heaping) flax seed
o grind & add 3 T water
o whisk together
- 1 tsp vanilla extract
- (3/4 C) 100 g raisins
1. Preheat oven to 375 degrees.
2. Spray muffin tin cups well with a non stick cooking spray.
3. In a large mixing bowl combine the flours, sugar, baking powder, salt and cinnamon.
4. In a small mixing bowl whisk ground flax seed with water and then add and stir together the milk/juice, oil, and vanilla extract.
5. Pour the liquid mixture into the flour mixture and stir until mixed.
6. Stir in the raisins.
7. Scoop batter (making sure to include raisins from the bottom of the bowl) into the muffin cups filling each 3/4 full.
8. Bake 20 minutes or until golden brown.
DAIRY-FREE VEGETABLE QUICHE
1 day ago