Tag Archives for " gluten free "
WHISK TOGETHER THE DRY INGREDIENTS:
MAKE A WELL IN THE CENTER AND ADD IN:
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.
These delectable cookies are Wheat Free & Vegan!!!(if you aren’t allergic to wheat, opt for the Spelt Flour)
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.
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.