Well, it’s been a while. I haven’t been baking as much, since I am trying to cut back on the carbohydrates now, instead of meat/eggs/healthy fat. Found that I just couldn’t get enough protein without them. Adding extra protein and things like avocado back into my diet, I find that I crave carbohydrates and extra calories less.
Even though I’ve cut back on the baking, I’ve had the itch the past week or so… brownies, peanut butter cookies… and now muffins. Although, I do plan to share them at a family get together later tonight.
I suppose it may have something to with the newest baking mix I’ve been trying. Namaste Perfect flour blend is my new favorite baking mix. It is a blend of brown rice flour, tapioca flour, arrowroot flour, sorghum flour and xanthan gum. So far, I have found that is substitutes into just about any recipe and the texture is great. I love all their baking products, but I like this one best, because of it’s versatility.
I find it appropriate that these are made with Namaste mix since, I thought up these muffins while in savasana last night and couldn’t wait till morning to bake them.
You don’t need to feel to guilty about munching these treats either.
They contain only 150 calories, 5 grams of fat, 2 grams protein and 24 grams carbohydrates.
Sunrise Sunflower Muffins
1 cup Namaste Perfect Flour Blend (or substitute favorite mix)
2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup oil (olive, coconut, butter)
3/4 cup Evaporated Cane Sugar
2 Large Eggs
1 tsp Vanilla Extract
1/2 cup Carrots, shredded
1/2 cup Zucchini, shredded
1/2 cup Apple, shredded
1/3 cup sunflower seeds
Preheat oven to 350 F. Line 12 muffin cups with paper liners.
In medium bowl, mix flour, baking soda, cinnamon and nutmeg. Set aside.
In large bowl, whisk together oil, sugar and eggs. Add vanilla, carrots, zucchini and apple.
Add dry ingredients to wet until just combined. Stir in sunflowers seeds.
Portion into muffin cups.
Bake 20 – 25 minutes, or until toothpick comes out clean. Rotate 180 degrees half way through baking.
Let cool 5 – 10 minutes in pan.
I realize it’s been quite some time since my last post. It took me awhile to recover from December. Change, stress and dealing with other people’s insanity and drama took quite a toll on me mentally and physically. Once things started to settle down in January I stumbled upon a treatment that is most often used in terminal cancer cases, but has been shown to cure any type of physical ailment. It is called the Gerson Therapy. It is a very serious and difficult dietary undertaking and is usually first done with the help of medical professionals. The reason this struck such a chord with me was not only because my father passed away from a terminal cancer, but because the basis of the treatment is fresh pressed vegetable and fruit juices, complete elimination of salt, and very little to no consumption of meats. There are many other facets to this diet therapy and it is not something to be taken lightly. I am just taking aspects from it to try to get myself to the most optimal health I can.
So, why I am I going on and on about this… well because my diet, cooking and recipes have changed because of this new knowledge. I won’t be posting many recipes that include meat anymore, since I just don’t want to eat it. I am going for a mostly vegan diet. 🙂
People have been asking where the posts/recipes have been these last few months and it’s been a struggle to come up with something I felt was good enough to share. Not everyone is into vegan, egg free, dairy free, gluten free food. Although I did make a great minestrone soup with kale and sprouted mung beans that may need to be shared. The pressure is there to come up with some great baked item to sell or market somehow.. and that seems so daunting, so I’ve just been concentrating on muffins lately. After a few duds I am really excited about this flour combination. Not too gooey, not too crumbly, perfectly moist and just the right amount of crumb.
Spiced Apple Pecan Muffins
Makes 12 medium muffins.
1 c. very fine White or brown rice flour
1/2 c. Gluten free oats, ground (can use a coffee grinder)
1/4 c. Tapioca flour
1/4 c. Millet flour
2 tsp. Baking powder
1 tsp. Egg replacer
1/2 tsp. Xanthan Gum
1/2 tsp. Baking soda
1/4 tsp. Sea salt
1/2 tsp. Cinnamon
1/4 tsp. Ginger powder
1/4 tsp. Allspice
2/3 c. Cane sugar or honey
1/2 c. Coconut oil
1 c. Hot water
1 1/2 tsp. Flax meal
3/4 c. Apple, peeled and diced
3/4 c. Pecans, chopped
Preheat oven to 375 degrees.
Place 12 muffins liners in muffin pan and sprinkle each with flour.
Add flax meal to a bowl and mix with hot water.
Add coconut oil to hot water mixture.
In a separate large bowl, combine rice flour, oat flour, millet flour, tapioca flour, baking powder, egg re placer, xanthan gum, baking soda, salt, cinnamon, ginger, allspice and sugar. (if using honey instead of sugar, add to water mix.)
Add wet ingredients to dry and mix gently. Add in apples and pecans and mix until combined.
Spoon mix into muffin liners, evenly dividing into 12 muffins.
Bake at 375 for 18 – 20 minutes.
This recipe is dedicated to 4 people without whom I wouldn’t have been able to make this particular soup. 🙂 Thank you so much, to my Uncle David for growing such magnificent butternut squash, my Grandma and Grandpa H. for the delicious apples from their home orchard, and to my Aunt Pat and Uncle Mike for driving them all the way across the country to me!
Also, a special thanks to my Aunts for braving the mountain to come enjoy this soup with me.
Spiced Apple Butternut Squash Soup
1 medium Butternut squash
4 medium apples
1/4 c. Lime or lemon juice
1 Tb. Ginger, diced
1 c. Red onion, diced
1/2 c. Leeks or green onion, diced
1/4 c. Garlic, diced
3+ Tb. Olive oil
1+ tsp. Sea salt
1-2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Nutmeg
1/4 tsp. Coriander
1/8 – 1/4 tsp. Cayenne (optional)
1 c. White wine
3 c. Water or Vegetable Stock
1/8 tsp. Maple Extract (optional)
1/2 c. Parsley, chopped
Sea salt & Pepper to taste
Preheat oven to 400 F.
Slice squash in half, brush with olive oil and sprinkle with salt and pepper.
Place in baking pan and roast about 1 hour, depending on size.
Squash should be spoon tender. When done, take out and let cool.
While squash is cooking, prep apples by peeling and then chopping into a bowl with lime juice and ginger.
Heat olive oil in soup pot to high.
Add garlic, onion and leeks. Saute until slightly translucent.
Add spices, continue cooking and add wine.
Stir well and add apple mixture.
Reduce heat to medium-low.
Let apples cook down for about 5 minutes.
Start adding spoonfuls of squash to soup.
Stir in water or stock and bring heat back up to high until starting to boil. Bring heat back down to low simmer.
Let simmer for 20 – 30 minutes.
Remove from heat and blend with immersion blender to desired thickness.
(If you don’t have an immersion, use a regular blender. Be careful..it’s hot!)
Return to heat. Taste and adjust seasoning.
Stir in 1/2 c. parsley.
Serve warm or chilled with a little parsley on top.
You won’t even be able to tell this zucchini bread is gluten free. It tastes so good. It’s full of cinnamon sweet zucchini flavor. I used less sugar than most recipes call for but this zucchini bread is plenty sweet. I also used coconut oil for a healthier twist than butter. If you use egg re-placer, this recipe can also be made vegan. 🙂
P.S. Didn’t even last 24 hours between the 2 of us. 🙂 I can’t remember the last time I had zucchini bread so good!
Cinnamon Sweet Zucchini Bread
1 c. Brown rice flour
1/2 c. Tapioca flour
2 tsp. Baking powder
1/2 tsp. Baking soda
3/4 tsp. Xanthan gum
1/2 tsp. Sea salt
1 tsp. Cinnamon
2/3 c. Evaporated cane sugar
1/3 c. Coconut or Olive oil
1 tsp. Lemon or lime juice
1 tsp. Pure vanilla extract
1/4 c. Almond, coconut or rice milk
1 1/4 c. Zucchini, shredded
1/3 c. Walnuts, toasted and chopped
Preheat oven to 350 F.
Lay shredded zucchini out on paper towels and blot excess moisture.
In mixing bowl, whisk both flours, baking powder, baking soda, xanthan gum, salt and cinnamon.
In another bowl, combine sugar, oil, lemon juice, vanilla, eggs and milk.
Add egg mixture to dry mixture and mix well.
Add zucchini and walnuts.
Oil bread pan and line with parchment. Pour mixture into pan.
Bake 50 – 60 minutes. Test with tooth pick.