Food4Thought is a commentary on the ethics of eating, food justice and contemporary ideas on food democracy as well as recipes. Did I just say the same thing three different ways?

Tuesday, November 29, 2011

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
2 eggs
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!

1 comment:

  1. Yum! I wil have to try these. I might eliminate the sugars, though, and add raisins instead (because I am trying to keep sugar to the occasional holiday treat right now). Thanks for this.