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So GoodApril/May 2008 Issue

Allergy-Free Breakfast Muffins

Wake up to a delicious new morning … and a healthier one, too.

Here’s the recipe for an allergy-free way to start the day. Begin with alternative flours, like Montina, teff, coconut and gluten-free oats, to fortify your baked goods with extra fiber and protein. Then toss in generous amounts of wholesome ingredients, like blueberries, coconut, carrots and flax, to ensure a supply of antioxidants, essential nutrients and vitamins. Finally, banish all gluten and dairy. Eggs, too, if you choose.

The result? Fresh, flavorful muffins that turn your early meal into a breakfast of champions.

Banana Blueberry Muffins

Makes 15 muffins

This recipes uses coconut oil, a healthy alternative to the hydrogenated fats and butter found in many baked goods.

2 ¾ cups gluten-free flour blend
2 tablespoons coconut flour
2 tablespoons cream of rice cereal
¼ cup modified tapioca starch, optional
3 ½ teaspoons baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
¾ cup organic sugar
1 cup fresh blueberries*
2 tablespoons extra virgin coconut oil
1 cup warm coconut milk (mix well before measuring)
2 medium-large ripe bananas, mashed
- Cinnamon sugar or organic unsweetened shredded coconut, optional

1. Preheat oven to 350 degrees. Lightly grease muffin tins or use muffin liners and lightly spray with cooking oil.

2. Mix together gluten-free flour blend, coconut flour, cream of rice, modified tapioca starch, baking powder, xanthan gum, salt and sugar.

3. Gently fold in blueberries.

4. Make a well in the batter and pour in coconut oil, coconut milk and mashed banana. Blend but don’t over-mix.

5. Pour batter into prepared muffin tins. Sprinkle with cinnamon sugar or shredded coconut, if desired.

6. Bake about 20 minutes until muffin tops are golden and a sharp paring knife inserted in center comes out clean and hot to the touch.

7. Cool 10 minutes. Remove from pan and cool completely.

TIP Not crazy about coconut? Replace coconut flour with rice bran or gluten-free oat flour. Replace coconut oil with vegetable oil or margarine of choice. Replace coconut milk with milk of choice.

*TIP You can also use frozen blueberries. Don’t defrost before adding to recipe.

Date Carrot Muffins

Makes 12 muffins

If you like carrot cake, you’ll love this healthy alternative.

1¾ cups gluten-free flour blend
¼ cup teff flour, gluten-free oat flour, Montina flour or coconut flour
6 tablespoons modified or regular tapioca starch
2 tablespoons rice bran or flax meal
¾ cup organic light brown sugar or organic sugar
2 ½ teaspoons double acting baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger Pinch nutmeg
¼ teaspoon salt
¾ cup finely grated carrots
½ cup chopped dates
¼ cup unsweetened applesauce
1 cup warm milk of choice
2 tablespoons oil of choice
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Lightly grease muffin tins or use muffin liners and lightly spray with cooking oil.

2. Mix together gluten-free flour blend, teff, modified tapioca starch, rice bran or flax meal, sugar, baking powder, baking soda, xanthan gum, spices and salt.

3. Toss in carrots and dates and stir.

4. In separate large bowl, whisk together applesauce, milk, oil and vanilla. Stir in dry ingredients.

5. Fill muffin cups ¾ full. Bake 18 to 20 minutes or until a sharp paring knife inserted in center comes out clean and hot to the touch.

6. Cool 10 minutes. Remove from pan and cool completely.

Breakfast Muffins

MAKES 15 MUFFINS

Loaded with fruit and fiber, these hearty favorites are ideal morning fare.

2 ¾ cups gluten-free flour blend
¼ cup modified or regular tapioca starch
1 cup maple sugar or organic light brown sugar
1 tablespoon double acting baking powder
2 eggs or egg replacer
1 tablespoon cream of rice cereal
½ teaspoon xanthan gum
1/8 teaspoon salt
1 ¼ cups warm milk of choice
1/3 cup oil of choice or unsweetened applesauce
2 eggs*
1 teaspoon vanilla
Cinnamon sugar, optional

Fig Filling

1/3 cup organic light brown sugar
½ teaspoon cinnamon
2 tablespoons butter or margarine or palm fruit shortening or coconut oil
1/3 cup orange juice
1/3 cup ground quick gluten-free oats or quinoa flakes
1 cup dried figs, stems snipped off and cut into pieces

1. Preheat oven to 350 degrees. Lightly grease muffin tins or use muffin liners and lightly spray with cooking oil.

2. Mix together gluten-free flour blend, tapioca starch, maple sugar, baking powder, eggs, cream of rice cereal, xanthan gum and salt.

3. In separate bowl, whisk together warm milk, oil, eggs and vanilla. Slowly incorporate wet mixture into dry ingredients and whisk until just smooth. Allow batter to sit for 5 minutes.

4. To make filling, put all filling ingredients into a food processor and process until blended.

5. Fill muffin tins half full with batter. Place a flattened teaspoon of filling on the batter and then scoop more batter on top to fill tins ¾ full.

6. Sprinkle batter with cinnamon sugar, if desired.

7. Bake 18 to 20 minutes or until a sharp paring knife inserted in center comes out clean and hot to touch. Cool ten minutes and remove from pan.

TIP There’ll be fig filling to spare. Use extra as a spread on toast or biscuits.

*TIP Can’t have eggs? Omit them and increase baking powder to 1½ tablespoons and increase milk to 1½ cups and increase oil or applesauce to ½ cup.

Cherry Orange Oat Muffins

MAKES 12 MEDIUM MUFFINS

The use of oats in this recipe give these muffins a nice, moist texture.

1 cup gluten-free flour blend
½ cup gluten-free oat flour
¼ cup modified or regular tapioca starch
1 cup quick-cooking gluten-free oats
½ cup sugar
¼ teaspoon xanthan gum
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon orange peel, grated
1 cup warm milk of choice
2 teaspoons vanilla
2 tablespoons oil of choice
¼ cup unsweetened applesauce
½ cup dried cherries, plumped in ½ cup warm orange juice

1. Preheat oven to 350 degrees. Lightly grease muffin tins or use muffin liners and lightly spray with cooking oil.

2. In large bowl, combine gluten-free flour blend, oat flour, modified tapioca starch, oats, sugar, xanthan gum, baking powder, baking soda, salt and orange peel.

3. In small bowl, combine milk, vanilla, oil and applesauce. Mix well.

4. Drain cherries. Stir drained juice into liquid mixture.

5. Add liquid mixture to dry ingredients, stirring just until dry ingredients are moistened. Gently fold in cherries.

6. Fill prepared muffin tins ¾ full with batter.

7. Bake 18 to 20 minutes or until a sharp paring knife inserted in center comes out clean and hot to the touch. Cool ten minutes and remove from pan.

Mocha Chocolate Chip Muffins

MAKES 15 MUFFINS

These rich muffins have tons of fiber. They’re decadent, almost like a dessert.

1 ¾ cups gluten-free flour blend
½ cup organic sugar
¼ cup Montina flour
¼ cup modified or regular tapioca starch
1 tablespoon flax meal
½ teaspoon baking soda
1 tablespoon double acting baking powder
¼ teaspoon xanthan gum
2 tablespoons rice bran or cream of rice cereal
2/3 cups cocoa
1/8 teaspoon salt
½ cup unsweetened applesauce
2 tablespoons oil
2 teaspoons vanilla
1 1/3cups warm milk of choice
2 teaspoons gluten-free instant coffee
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Lightly grease muffin tins or use paper liners lightly sprayed with oil.

2. Mix together gluten-free flour blend, sugar, Montina flour, modified tapioca starch, flax meal, baking soda, baking powder, xanthan gum, rice bran, cocoa and salt.

3. In separate large bowl, whisk together applesauce, oil, vanilla, warm milk and instant coffee. Blend these wet ingredients into dry mixture. Stir in chocolate chips.

4. Fill muffin tins ¾ full with batter. Bake 18 to 20 minutes or until a sharp paring knife inserted in center comes out clean and hot to the touch.

5. Cool ten minutes and remove from pan. Cool completely. LW

 

Rebecca’s Gluten-Free Flour Blend

MAKES 4¾ CUPS

This blend is a great all-purpose baking mix.

1 cup sorghum or chickpea flour
1 cup tapioca starch
1 cup potato starch, corn starch or arrowroot
½ cup amaranth, millet, quinoa or gluten-free oat flour
½ cup fine brown rice flour
¾ cup sweet rice flour

Mix ingredients together until well blended. Keep refrigerated until used.

 

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