3/4 C. non-dairy milk 3 T. olive oil 1 egg or 1T flaxseed meal+3T water- let sit for a few minutes before adding to batter 1 C ground oatmeal 1/4 C almond meal 1/2 C Rice flour 1/4 oatmeal 1/2 C brown sugar 2 T. honey 1/4 t. salt 2 1/2 t. baking powder 1/8 t. cinnamon Preheat oven 385 degrees. Line muffin tin with liners. In a large bowl mix milk, oil, flaxseed/water until well blended. Add remaining ingredients. Blend until moist. Add different variations as desired. Fill liners 2/3 full. Bake 18 minutes until golden brown and done with a tooth pick. Different Variations- ~ add 1/3 C Enjoy Life Mini Chocolate Chip or chocolate chips of your choice ~add one mashed banana with liquid ingredients (I like doing banana chocolate chip) ~ add 1/2 C applesauce, decrease milk to 1/2 C, try adding small piece of fresh apple ~add 1/2 C raisins or dried cranberries ~add 3/4 C pumpkin, decrease milk to 1/2 C add 1/4 t. pumpkin pie spice and 2 T chopped walnuts (optional) ~try blueberries, chopped apples, carrot, zucchini, or peaches
2 Comments
This recipe originally came from She Let them eat Cake. com I made it for my county fair and recieved an honorable mention on it! ½ cup room temperature coconut oil (not liquid) ¾ cup sugar 1 tablespoon of ground chia combined with ¼ cup warm water 4 tablespoons unsweetened applesauce 1 teaspoon vanilla ½ cup dairy-free milk combined with ½ tablespoon apple cider vinegar 1 tablespoon psyllium seed husk ½ cup tapioca flour 1 cup teff flour 1 cup almond flour ¼ cup cocoa powder ½ teaspoon baking powder ½ teaspoon sea salt 1 teaspoon baking soda ½ teaspoon cinnamon 2 cups grated zucchini 1/3 cup chocolate chips for sprinkling Instructions 1. Preheat oven to 375 degrees F and grease a 9 by 5 inch loaf pan. 2. Cream coconut oil and sugar in a big bowl. 3. Add ground chia, applesauce, vanilla, dairy-free milk-vinegar combo, and psyllium seed husks. Stir well to combine. 4. In a smaller bowl, sift and stir tapioca flour, teff flour, almond flour, cocoa powder, baking powder, sea salt, baking soda, and cinnamon. 5. Stir in grated zucchini and mix well. 6. Scrape batter into prepared pan and sprinkle with chocolate chips. 7. Bake for 40-50 minutes – check for doneness with a knife. 8. Let cool for 10 minutes in the pan and then carefully remove loaf onto a wire rack to cool completely. This Recipe is from SARAH NIELSEN from the blog Celiac in the City 1/4 cup butter, softened 1 1/2 cup peanut butter 1/2 cup sugar (coconut sugar will work too) 1/2 cup brown sugar (experiment with less sugar if you’d like) 1 cup chocolate chips 1 cup M&M’s (mini, regular, peanut, peanut butter, any!) 3 eggs 2 teaspoons baking soda 4 1/2 cups certified gluten free oats Changes I made... 1 C of sunbutter 2 eggs replaced with flax seed replacement and 1 duck egg 4 C of oats. Preheat oven to 325°. Mix all ingredients in a large bowl to combine. Spread into jelly roll pan or large baking sheet with edges. Bake at 325° for 15-20 mins. (you can use other pans as well, just adjust baking time and don’t let them get too crispy!) |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
Categories
All
|