Gluten Free Coconut Blueberry Muffins~

  • 1/2 Cup organic coconut flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. cream of tarter
  • 1/2 Cup of coconut oil
  • 1/2 Cup of agave nectar
  • 5 eggs
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1 Cup fresh or frozen blueberries (raspberries will work as well)

Blend the oil, agave, eggs and vanilla in a bowl. In a separate bowl, mix the flour, baking soda, cream of tarter and salt. Now mix the dry and the wet indredients and using a whisk make sure there are no lumps. Fold in the berries. Fill muffin tin with paper liners, and fill each cup about 3/4 full.

Bake at 400 degrees for 17-19 minutes.

 

Enjoy! My kids love these and they make a nice to-go breakfast that is very high in fiber and protein!

 

 

26 Feb 2012
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Pumpkin Bars

Ingredients needed:

  • 2 cups flour (I use ½ white, ½ wheat)
  • ½ tsp salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 4 egg whites + 1 whole egg
  • 1 (15oz) can pumpkin
  • 1 cup sugar (raw cane sugar)
  • 2/3 cup unsweetened applesauce
  • 1/3 cup oil (coconut is best)
  • 1 teaspoon vanilla

Directions:

  1. Preheat oven to 350F
  2. In a large bowl, sift flour, salt, baking powder, baking soda, cinnamon, nutmeg.
  3. In another large bowl, beat together eggs, pumpkin, applesauce, oil, and vanilla.
  4. Gradually add the flour mixture to the pumpkin mixture, beat well.
  5. Pour batter into a 9 X 13 baking dish, coated with nonstick vegetable spray
  6. Bake for 30 minutes or until toothpick comes out clean
  7. Cool completely in pan before serving.
13 Feb 2012
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