Gluten Free Apple Oat Bran Muffins

Gluten Free Apple Oat Bran Muffins

Moist, yummy and scrumptious muffins that are high in fibre and full of vitamins and nutrients!

2 egg replacer or flax eggs (1 tbsp flax seeds mixed with 3 tbsp water – let it sit for 10 to 15 min)
1/2 cup agave syrup
1 tsp pure vanilla extract
1 cup chilled applesauce
4 tablespoons of olive oil
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1/2 tsp xanthum gum
1 1/2 cups of gluten-free oat bran
1/2 cup walnuts or vegan chocolate chips (optional)

  1. 1. Preheat oven to 350 degrees. Line 12 muffin cups.
  2. Mix all the dry ingredients together. Whisk together the wet ingredients and fold the dry ingredients into the wet mixture.
  3. Add in the chocolate chips if you wish.
  4. Spoon batter into muffin tins and place 2-3 walnuts on top of each muffin and bake for 20-22 minutes until golden brown.
  5. Let it stand for 10 minutes then remove the muffins from the tins and allow to cool on a cooling rack.
Vegan Curried Chickpea Mango Sandwich

Vegan Curried Chickpea Mango Sandwich

This savoury wrap is sweetened with the succulent mango, making it a perfect lunch wrap and it is completely vegan!

2 tbsp of rice sour cream
1 tbsp vegan mayonnasie
1 tbsp rice vinegar
Juice of 1 lime
1 tsp of honey
3 tsp of yellow curry powder
pinch of cayenne pepper
Pinch of salt and pepper
1/3 cup diced onions
2 green onions diced
1 cup diced mango
15 oz of chickpeas, drained and rinsed
1 cup organic baby spinach or kale
Gluten free bread or tortilla wraps

In a small pan under medium heat, add a drizzle of olive oil and add the onions, cook till tender. Add another small drizzle of oil and add the curry powder to the onions (you may mix this in a little water to make a paste) and saute until the curry is fragrant. Turn off the heat and add the onions to the chickpeas. Add in the rice sour cream, mayonnaise, honey, cayenne, salt and pepper, green onions and mango. Stir until combined. Place the spinach or kale onto bread to make a sandwich or a tortilla to make a wrap. Add the chick peas and wrap up and serve immediately. You may also refrigerate the chickpeas and use later.

Gluten-Free Zucchini Loaf

Gluten-Free Zucchini Loaf

Deliciously moist, this loaf is full of nutrients and is a great snack for anytime of the day!

1 ½ cups freshly shredded zucchini

½ cup olive oil

1 cup sugar or honey

2 eggs

2 teaspoons of vanilla

½ teaspoons baking soda

½ teaspoon cinnamon

½ teaspoon salt

½ teaspoon baking powder

1 cup rice flour or sorghum flour

½ cup tapioca or potato starch

½ teaspoon zanthum gum

walnuts (optional)

Shred the zucchini and chop the walnuts and set them aside.In a mixer, beat the eggs then add the sugar, oil and vanilla. Mix well. Add the dry ingredients and and mix well. Add the zucchini and walnuts and gently mix with a spatula and pour into a greased and floured loaf pan.

Bake at 350F degrees for 75 minutes. Let cool and serve.

Scrumptious Soft and Chewy Gluten Free Ginger Cookies

Scrumptious Soft and Chewy Gluten Free Ginger Cookies

These cookies will sure please the crowd! They are crispy on the outside and soft and chewy on the inside. Perfect for folks on a gluten free diet!

3/4 cups of sorghum flour

3/4 cups of brown rice flour

3/4 cups of tapioca flour

3/4 tsp xanthum gum

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup plant-based “butter” or coconut oil

1 cup date paste (1 cup dates with enough water to blend into a paste)

1 flax egg (1 tbsp ground flax seeds with 3 tbsp of water – mix and let it sit for 10 minutes)

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.

In a large separate bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients together. Shape dough into mini golf sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto a parchment lined cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a few minutes then place on a wire rack to cool.