Tag Archives for " gluten free "

Apricot Tea Muffins – Gluten Free


  • 1-1/2 cups Bob’s Red Mill Gluten Free all purpose baking flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg



  • 1/3 cup melted coconut oil
  • 1/2 cup only fruit apricot fruit spread
  • 1/3 cup Agave Nectar
  • 2 teaspoons vanilla extract
  • 1/2 cup almond milk
  • Ener-G Egg Replacer for 2 eggs (whisked with warm water)
  • 1/2 c. dried apricots, chopped


Preheat the oven to 350 degrees F. Line a 12-muffin tin.

Beat with a wooden spoon to incorporate (or use a mixer). When the batter is smooth and slightly sticky add in the chopped apricots and stir to combine. Place the batter into the muffin cups. Smooth tops.

Bake in the center of a preheated oven till firm- about 18 to 20 minutes (test with a wooden pick). Place the muffin pan on a rack to cool slightly. Remove the muffins and continue cooling on a wire rack to avoid sogginess.

August 31, 2009

Wheat Free Vegan Chocolate Chip Cookies

These delectable cookies are Wheat Free & Vegan!!!(if you aren’t allergic to wheat, opt for the Spelt Flour)



  • 2 c. Oat or Spelt Flour
  • 3/4 c. Rolled Oats
  • 1/2 c. chopped Walnuts (optional)
  • 1 c. Grain Sweetened Chocolate Chips
  • 1/2 tsp. Sea Salt
  • 3/4 tsp. Baking soda
  • 1/8 tsp Cinnamon
  • 2/3 c. Agave Nectar
  • 2/3 c. Grapeseed Oil
  • 2 TBL Water or Almond Milk
  • 1 tsp. Vanilla or Almond Extract Extract

Preheat Oven to 350 degrees.

Place dry ingredients in a large mixing bowl and stir to combine.

Combine wet ingredients in a medium bowl and whisk together. Add wet mixture to dry and stir well with a wooden spoon. Refrigerate for 15 minutes.

Place by the tablespoon on a baking sheet lined with Parchment paper. Bake for 10-12 minutes or until golden brown. Remove and cool on a wire rack.

Fresh Tomato, Basil & Zucchini Sauce over Brown Rice Rotelle


  • 2 TBL Extra Virgin Olive Oil
  • 5 Vine Ripe tomatoes or Roma tomatoes, diced
  • 1 large or 2 small zucchini, halved and cut into 1/2″ slices
  • 5 garlic cloves, minced
  • 1 red onion, diced
  • 1 can Organic diced tomatoes with oregano & basil
  • 1 bunch fresh basil
  • Sea Salt & Pepper
  • 1 lb. Brown Rice Pasta (Tinkyada brand is the best)


Cook pasta according to package directions. Do not overcook.

In a large skillet heat olive oil over medium heat. Add garlic and red onion and saute until translucent. Add Zucchini and cook for a few minutes longer, stirring occasionally. Add fresh tomatoes, canned tomatoes, basil and salt & pepper. Cover and simmer for 10 minutes.

Serve immediately over Brown Rice Pasta! Top with a tiny sprinkle of Organic Parmesan Cheese.