Monday, July 8, 2013
2 1/2 cups Bob's Red Mill unprocessed gluten free oat bran
1 cup gluten free all purpose flour 1 cup gluten free brown rice flour
1/2 cup gluten free sorghum flour 2 TBSP flax seed meal
2 1/2 t baking soda 1 t xanthan gum
1 1/2 cups organic granulated sugar
1/2 cup vegetable oil 2 cups buttermilk
2 large brown eggs
Preheat your oven to 400 degrees.
Line 2 muffin pans with non-stick muffin liners (I use Reynolds)
In a large bowl, combine all the dry ingredients and mix thoroughly.
In a small bowl, combine the wet ingredients and mix thoroughly.
Add the wet mixture to the dry ingredients and stir until just combined.
Don't skip out on the flax seed meal - its just enough to provide a more complete flavor.
Sunday, May 5, 2013
6 oz. coffee yogurt
4 oz. vanilla or plain rice milk
4 oz. vanilla or plain soymilk!
1/2 small banana
3 ice cubes
chocolate syrup if desired
Pour all ingredients into a blender or Ninja. Blend. Drizzle chocolate on inside of glass. Pour. Enjoy!
I love, love, love making smoothies! I love to experiment with different types of milk, fruits, yogurts and sometimes even nut butters. I use this amazing Ninja system, it's much less expensive than a Vitamix and is much nice than a traditional style blender. I have a smoothie almost daily for breakfast or for lunch.
Friday, May 3, 2013
I recently made Pamela's Brownie Mix to bring to a friends house for dessert. I purchased mini cupcake liners which I have never used before. I had my little guy line them up on a cookie sheet, I sprayed each liner lightly with a gf non-stick spray and spooned in the mix. I followed Pamela's recipe for the fudgiest brownies and added pecans. I baked the brownie bites for 10 minutes ate 350 degrees. They were delicious, a huge hit, portable and no messy brownie pan to clean.