Advertisements

Apple Cinnamon Pecan Muffins

Ingredients

  • 1 cup spelt flour
  • 1 cup oat bran
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup dark brown sugar ( preferably organic)
  • 1 medium Macintosh apple, peeled, cored, chopped
  • 1/4 cup pecans, chopped
  • 2 eggs
  • 1/2 cup melted coconut oil
  • 1 cup brown rice milk

Instructions

  1. Whisk together flour,oat bran, baking soda, salt, cinnamon and sugar into a medium bowl, then add diced apple and pecans
  2. Whisk together eggs, coconut oil and rice milk into a small bowl. Add rice milk mixture into flour mixture until just combined; do not overmix
  3. Divide batter into muffin cups, filling each about three-quarters full
  4. Bake until muffins are brown around edges or until firm to the touch, 16 to 18 minutes
  5. Serve warm or at room temperature

Yield: 12

Advertisements

Apple Cobbler

This makes a great dessert for entertaining guests.  Feel free to substitute peaches if you wish. However, I really like the combination of the cinnamon and apples, topped with whip cream. It’s  heavenly! You don’t need to bake this dish right after you make either, you can put all the ingredients together and set aside in the fridge anywhere from 2-3 hours prior to baking.

Ingredients

  • 3 large pink lady apples, chopped
  • 4 tbsp coconut oil, melted
  • 1 cup coconut palm sugar
  • 1 cup brown rice flour
  • 2 tbsp oats (optional)
  • 1 handful pecans, chopped
  • 1 tbsp corn starch (organic)
  • 1/2 cup warm water
  • 1 cup organic skim milk
  • whipping cream (organic)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • Pinch sea salt

Instructions

  1. Whip the whipping cream with beater until smooth and fluffy. refrigerate until cobbler is served
  2. Preheat oven to 350 degrees F. In a large bowl, combine chopped apples, 2 tablespoons melted coconut oil, cinnamon and nutmeg. Dissolve cornstarch in water, then stir into apple mixture; set aside.
  3. In another bowl, combine milk, sugar, flour, baking powder and salt. Mix until smooth – mixture will be thin.
  4. Melt 2 tbsp coconut oil in a 9×13 inch pan. Pour batter over melted coconut oil. Spoon apples over batter. Sprinkle top with oats, pecans and additional cinnamon and nutmeg.
  5. Bake in preheated oven for 1 hour, or until knife inserted comes out clean
  6. Add spoonful of whip cream and serve

Notes

If you’re looking to serve after dinner and don’t want to bake while dinner is being cooked. Prepare using ingredients, put in fridge up to 3 hours prior to baking.

Yield: 6 servings

Chocolate Peanut Butter Quinoa Cookies

Looking for a quick dessert? Preparation takes approx 10-15 minutes to bake. Quick, easy and pretty healthy!

Ingredients

  • 1 cup brown rice flour
  • 1 cup cooked quinoa
  • 1/2 cup ground sprouted chia
  • 1 cup raw crunchy peanut butter
  • 1/2 cup semi sweet chocolate chips (organic)
  • 1 cup raw agave
  • 1 tsp baking soda (organic)
  • 1/2 tsp sea salt

Instructions

  1. Preheat oven 350 degrees F. Combine dry ingredients together in a large mixing bowl
  2. Combine peanut butter and agave in a separate bowl
  3. Mix all ingredients together using a spatula
  4. Roll tbsp sized balls, put onto cookie sheet softly flattening each  cookie with a fork. Put into oven and bake for 10-15 minutes or until slightly brown on the bottom of each cookie

Yield: 12

Sweet Potato Muffins

These muffins are a great option for a gluten & wheat free alternative.

Ingreidents

  • 1 cup brown rice flour
  • 1/3 cup raw agave
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup olive oil
  • 1 egg
  • 1/4 cup plain yogurt
  • 1 tsp vanilla extract
  • 1 large sweet potato (mashed)
  • 1/2 gluten free granola

Instructions

  1. Preheat oven to 350 degrees F. Set aside a non-stick muffin pan
  2. In a large mixing bowl, combine the dry ingredients
  3. In a small bowl, combine the agave, oil, egg, yogurt and vanilla extract. Mix together using a whisk or fork. Puree the cooked sweet potato or use a potato masher, until all clumps are gone
  4. Add the wet ingredients and sweet potato to the dry ingredients into the large mixing bowl. Using a wooden spoon mix until just combined
  5. Using a spoon fill the muffin tins 2/3 full. Bake for 20-25 minutes or until an inserted fork comes out clean. Allow to cool for 5 minutes and serve

Yield: dozen muffins

Blueberry Banana Muffins

Ingredients

  • 1 cup rice flour
  • 1/2 cup spelt flour
  • 3/4 cup granola (preferably fruit & seed mix)
  • 3/4 cup ground flax seed meal
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup brown sugar
  • 1 egg
  • 3/4 cup plain yogart
  • 1 tsp vanilla
  • 2 tbsp olive oil
  • 1 cup fresh blueberries
  • 1 large banana, mashed

Instructions

  1. Preheat oven 350 degrees F. Use nonstick pan. In a large mixing bowl, stir togther flours, granola, flax seed meal, salt, baking soda, baking powder
  2. In another large bowl whisk together brown sugar, egg, yogart, vanilla and olive oil. Pour all but 1 tbsp of the dry ingredients into the wet ingredients. Stir until the dry ingredients are incorporated into the batter, but do not overmix
  3. Toss blueberries with the reserved tbsp of dry ingredients into the wet. Using a tablespoon, fill the muffin tins with batter
  4. Bake 20-25 minutes until muffins are lightly browned, not hard on top of the muffins

Yield: 12