Recipes
It can be tricky to find the balance between following our
instincts and following expert opinion. We will offer suggestions from various schools of thought that you can consider and try as you navigate through this complex issue.
In each newsletter, we'll offer a recipe that addresses a particular dietary need or nutritional theory, including macrobiotic, raw food, Weston A. Price, dairy-free, and gluten-free recipes. For this newsletter, it's gluten-free muffins.
Gluten-Free Chocolate Muffins
We offered some cute mini chocolate muffins to the people we met at the last Holistic Health Expo given by The Center for Balance. We were a little concerned about offering such sweets at a health conference, but pleased by how enthusiastic people were to discover this delicious gluten-free option. Here's the recipe, as promised:
- 1 cup tapioca flour
- 3/4 cup brown rice flour
- 1/4 cup almond meal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 8 Tablespoons butter
- 3/4 cup maple syrup
- 2 eggs (optional)
- 1 teaspoon vanilla extract
- 3 bananas
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chocolate chips (optional)
Vegan Variation
- use coconut oil instead of butter
- leave the eggs out
Mix the dry ingredients: Mix the flours, almond meal, cocoa powder, salt, and baking powder in a bowl.
Mix the wet ingredients: In a separate bowl, mash the butter with a fork. Then mash the sugar into the butter, a little at a time. Mix in mashed bananas, beaten eggs and vanilla.
Add the dry ingredients to the wet ingredients. Mix in chocolate chips, if you like.
Pour into a greased muffin tin. Bake at 350 degrees for about 35 minutes until done. Makes about 6 muffins.
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