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Recipe by:
Theresa Brown
Courtesy of Sustainable Table ® Ingredients:
1 1/2 cups rice flour
3/4 cup warm water
2 tablespoons whey
1/4 cup coconut oil
1/4 cup honey
2 cage-free eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Zucchini Muffins
1 1/2 cups grated zucchini
1/4 teaspoon dried ginger
Carrot Muffins
1 1/2 cups finely grated carrots
1/2 teaspoon cinnamon
Fruit Muffins
1-1 1/2 cups blueberries, blackberries or raspberries
Special Equipment:
This is a Gluten-Free recipe. Directions:
Mix the first three ingredients and soak overnight. After soaking mix oil and honey thoroughly in a separate container. Add eggs, then salt, soda, powder, and any spices. Combine flour mix and egg mix with fruit or vegetable. Bake at 350 degrees for 25 minutes,or until a toothpick comes out clean. To Learn More:
Recipe courtesy The Weston A. Price Foundation. More recipes are available at their website: www.westonaprice.org Recipe Number 134 added on 2006-11-08
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