BERRY MUFFINS
Preheat the stove to 325°.
Place the following ingredients in a bowl:
½ cup sorghum flour
½ cup brown rice flour
2 cups pastry flour
1 ½ T. Ener-g baking powder
1 tsp. salt
1 ¾ T. ground flaxseed
¼ cup apple juice concentrate
¼ cup honey
2 T. water
½ cup applesauce
¾ cup of canned coconut milk (use ¼ cup of the cream and the rest the milk)
1 ½ cup of berry of choice (blueberries, raspberries, etc.)
Mix all together, adding a little soy milk to make a thicker batter. You don’t want it stiff but thicker.
Spoon batter just above the top of parchment muffin cups in a muffin tin.
Bake for 35-40 minutes.
Preheat the stove to 325°.
Place the following ingredients in a bowl:
½ cup sorghum flour
½ cup brown rice flour
2 cups pastry flour
1 ½ T. Ener-g baking powder
1 tsp. salt
1 ¾ T. ground flaxseed
¼ cup apple juice concentrate
¼ cup honey
2 T. water
½ cup applesauce
¾ cup of canned coconut milk (use ¼ cup of the cream and the rest the milk)
1 ½ cup of berry of choice (blueberries, raspberries, etc.)
Mix all together, adding a little soy milk to make a thicker batter. You don’t want it stiff but thicker.
Spoon batter just above the top of parchment muffin cups in a muffin tin.
Bake for 35-40 minutes.
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