So it’s official – my daughter is sensitive to gluten – my spelt berries are packed away for a while, hopeful that this will just be a short- lived allergy. Goodbye chocolate spelt cake (for now) and hello all things gluten free. I saved my almond meal today from my almond milk and decided to try my hand at quinoa flour. Here goes:
Cardamom Quinoa Pumpkin Muffins
1 cup quinoa flour or Bob’s Redmill Cake Flour
½ cup almond meal (from almond milk) or almond flour
1 tsp baking soda
1 tsp baking flour
1 tsp cardamom
freshly ground nutmeg
1 can organic pumpkin
1/3 cup avocado oil (or any oil)
½ cup coconut palm sugar
¼ cup maple syrip
1 tsp vanilla extract
Mix wet ingredients and add dry. Cover mixture for 5 min till a little fluffy. Pour into greased muffin tins (I used coconut oil) and bake for approx. 12 min at 350 degrees.
Top with orange cashew cream if you like!