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Heidi's Gluten-free Muffins (MD)

Basic Recipe:
3 eggs
½ c. honey
½ c. xylitol
1 c. coconut oil
1 tsp. vanilla
2¾ c. brown rice flour (Red Mill or Arrowhead Mills)
1½  tsp. cinnamon
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1¼ tsp. Xanthan Gum or Guar Gum

Additions:
Add 2- 2½ cups of any of the following moist ingredients:
shredded zucchini, apples, carrots, applesauce

Optional:
Add 1 cup of extra dry ingredients:
Walnuts, pecans, coconut, cranberries

Pioneer Muffins: 1 c. carrots, 1 c. applesauce, 1 c. walnuts

Bake in pre-heated 375 degree oven.  15 min. for mini muffins; 25 min. for regular muffins.
 

Onion Bread or Crackers (OD) (KD)

2 ½  pounds sweet onions
Peel onions, cut into chunks and soak in water for 20 min. to take sharpness out  Put onions in food processor and process until small pieces, not too small or it becomes mushy.

1 c. ground sunflower seeds
1 c. ground golden flax seeds
½ c. ground Chia Seeds
Blend dry ingredients in large bowl to mix thoroughly.  Add onions and following ingredients.

¼ to ½ cup olive oil (use less for crackers, more for bread-like consistency)
1 ½ oz Nama Shoyu or Tamari
3-4 tblsp. Agave nectar 
Mix thoroughly till flax absorbs the liquid.  Smooth onto teflex (or parchment) sheets about ¼" thick and place in dehydrator for 5-10 hours, turning over for another 3-4 hours or until dry and crispy. Break into pieces or cut with pizza cutter, and store in airtight container in refrigerator.

Raspberry Fiber Muffins (MD)

½ c. almond milk
½ c. fresh apple juice
½ c. unsweetened apple sauce OR 3 eggs
2 tblsp. coconut oil
6 dates
½ tsp. vanilla extract
1 c. almond flour
½ c. roasted buckwheat kernels, ground OR rice flour
½ c. freshly ground flax seed
½ tsp. salt
2 tsp. baking powder
1 c. fresh or frozen organic raspberries

Preheat oven to 350 degrees.  Combine first 6 ingredients in a blender and blend until smooth.  In a large bowl combine all dry ingredients, then stir in mixture of wet ingredients.  When smooth add raspberries and spoon into muffin cups.  Bake 25 min. or until done.

Quinoa Wild Mushroom and Arugula (MD)

1.5 cup of quinoa

1 quart of fresh cremini mushrooms

1 cup of dried mushrooms (shitake, porcini, or mix)

2 large shallots

Extra Virgin Olive Oil as needed

1 large container of fresh arugula

Sea salt and pepper to taste

Soak the dried mushrooms in boiling water for 20-30 mins. Reserve liquid.  Dice the shallots and slice the fresh mushrooms.  Lightly saute the arugula in olive oil until slightly wilted and set aside.  Prepare the quinoa per the package instructions, using the reserved liquid from re-constituting dried mushrooms instead of water.  Saute the shallots in olive oil.  Add mushrooms, salt and pepper to taste.  Mix the mushroom mixture with the quinoa plus the arugula.  Taste and adjust for salt and pepper.


 

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