Reprinted from The Blood Type Diet Website (www.dadamo.com)

Zucchini Muffins, allergen-free
Contributed by: RibbitAdded: Jul 08, 2008 at 10:22 PM



Ingredients:
  • 1 cup quinoa flour
  • 1 cup brown rice flour (I use basmati for low glycemic index)
  • 2 Tablespoon arrowroot
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon or other complaint spice
  • 1 cup shredded zucchini
  • 1/2 cup warm water
  • 1/2 cup thawed pineapple juice concentrate
  • 1/4 cup oil or part ghee
  • 1/4 cup agave or honey
  • 1 cup raisins, optional
  • nuts, optional
How to make it:
  1. Preheat oven to 375.
  2. Oil a 12-muffin cup pan or line with paper cups.
  3. Combine dry ingredients.
  4. Combine liquid ingredients.
  5. Stir all together.
  6. Don't overmix.
  7. Spoon into muffin cups.
  8. Bake 17-19 minutes.
  9. Cool in pan for a few minutes, then dump out and cool completely.