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HIGH DESERT NATUROPATHIC CARE
Deborah M. Keller, ND, LM, CPM 2019 Galisteo St., Suite E2, Santa Fe, NM 87505 Tel: 505/670-9042 |
½ cup Quinoa Flour
½ cup Quinoa Flakes
2 tsp Baking Powder**
1 tsp Baking Soda
½ tsp Salt
¼ tsp cinnamon
2 very ripe bananas
1 Tbs. Oil (optional)
2 Tbs. Honey
2 eggs (or egg replacer or egg whites)
Preheat oven to 400 degrees. Mix flour and flakes with dry ingredients. In separate bowl mix together
bananas, eggs, honey, and oil, if using - add to dry ingredients. Spoon into greased or lined muffin tins.
If desired top with cinnamon and a little sucanat or xylitol.
Bake 20-25 minutes at 400 degrees. Makes 12 regular-sized muffins
Spiced Amaranth Pumpkin Muffins
-Adapted from recipe on package of Bob's Red Mill Arrowroot; submitted by Erin Cone
1 ¾ cups amaranth flour
¼ cup arrowroot
2 tsp. Baking Soda
1 tsp. Cream of Tartar
1 ½ tsp. Cinnamon
½ tsp. Powdered ginger
¼ tsp. Nutmeg
¼ tsp. Cloves
½ cup raisins (optional)
½ cup chopped pecans (optional)
1 scant cup canned pumpkin
2 Tbs. Fresh lemon juice (or substitute 1 Tbs. Apple cider vinegar)
¼ cup oil
¼ cup honey
1/3 cup water
Preheat over to 375 degrees. Combine dry ingredients in large bowl – mix well. Stir in raisins and nuts (if using).
In small bowl, whisk together liquid ingredients. Add liquids to dry ingredients – mixing with a few swift strokes.
If needed, add tablespoon or so of water. Don't over mix. Spoon into greased or lined muffin tins. Bake for 20
minutes or until center feels firm. Makes 12 regular-sized muffins
**Corn Free Baking Powder (Erin Cone)
Makes 1-2/3-cup of corn free baking powder
1/3 cup baking soda
2/3 cup creme of tartar
2/3 cup arrowroot starch
Thoroughly blend all ingredients together, and store in airtight container.