HEIDI’S GLUTEN FREE MUFFINS
MIX TOGETHER:
1 c applesauce
1 banana mashed
1 c natural sugar like honey or agave (I use quater to half a cup local honey)
1 c milk (I use coconut milk)
1/2 c melted coconut oil
1 t vanilla
MIX DRY INGREDIENTS TOGETHER
2 1/2 – 3 cups gluten free flour
1 c gluten free oats or cooked grain like millet, quinoa, brown rice or amaranth (I did not have any the other day and used mashed black beans, fresh ginger and cinnamon and it was great – a super gingerbread recipe!)
2 1/2 t baking powder
2 1/2 t baking soda
1 t sea salt
raisins, nuts, shredded carrots, zucchini, apples, blueberries etc (I use fruit like blueberries)
Mix all togethger thoroughly and bake in muffin tins at 350 for 25 – 35 mins.
MONDAY:
BEAN SOUP
finely chopped onion, lightly browned in coconut oil
a variety of beans, this week I used canned organic black, and pinto – we used three of each, for home, perhaps one of each
water, seasonings – cumin, fresh garlic, sea salt, oregano from the garden
Cook it up, mash some of the beans to thicken
add greens at the end – we use a couple of bunches, and put the lid on, with stove turned off to let them cook that way.
We had it with brown rice.
TUESDAY
Roast Willow Witt chicken, with onions and carrots
Greens
Quinoa and amaranth
Bean and veg soup for the vegan children
The children loved it!
BREAD DAY ALSO!
This week we made simple wheat rolls from the following:
1 t yeast dissolved in 1 1/2 c warm water and a touch of honey
1 t salt
3 cups locally grown, locally ground, organic wheat flour
all stirred together a lot lot lot – one hundred stirrs
then add roughly 3 more cups flour, kneaded until silky smooth.
Cover and sit in a warm place for 1 hour or until doubled.
Shape into flat breads, rolls or…….
I also mixed up a great yeasted gluten free bread
1 c warm water, 1 T yeast, touch of honey, mixed together
3 c gluten free flour
2 t xanthan gum, 3/4 t salt
2 T melted coconut oil, 1/3 c applesauce, 1 t apple cider vinegar
Stir all ingredients together very well. Spread in loaf pan and cover to rise for 1-1.5 hours.
Bake at 375 for roughly 1 hour.
So good!
WEDNESDAY
DAHL
I soak yellow lentils (2 cups for home) overnight then add to
finely chopped sauted onion, with broth to cover well.
1 t sea salt
1 T tumeric
at least 1 T grated ginger (I keep it in the freezer and grate on fine grater)
2 cans coconut milk
Cook until cooked! 1 hour(ish)
We have it with chopped cilantro, broccoli, millet which was soaked overnight with a t salt and 1 T apple cider vinegar
THURSDAY
STONE SOUP DAY!
The more you bring, the better it is!!