Reprinted from The Blood Type Diet Website (www.dadamo.com)
Zucchini Muffins, allergen-free
Contributed by: Ribbit | Added: 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:- Preheat oven to 375.
- Oil a 12-muffin cup pan or line with paper cups.
- Combine dry ingredients.
- Combine liquid ingredients.
- Stir all together.
- Don't overmix.
- Spoon into muffin cups.
- Bake 17-19 minutes.
- Cool in pan for a few minutes, then dump out and cool completely.
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