Allergy Free Recipes

wheat free muffins

Wheat Free Blueberry Muffins


Ingredients:
1 cup bean flour
1 cup quick rolled oats, not instant
1 tablespoon baking powder
1 teaspoon baking soda
2 cups of blueberries
1/4 cup coarsely chopped almonds, optional
3 tablespoons olive oil
1/4 cup frozen concentrated mixed berry juice/ or cranberry juice
1/4 cup blackstrap cooking molasses
2 tablespoons maple syrup
1/2 cup soy milk or milk
1 egg
1 teaspoon nutmeg or cinnamon

Preheat over to 350 degrees use a 12 cup non stick muffin tray or non stick coating. Mix together the flour, oats, baking powder and baking soda, and slowly add blueberries and almonds.
In a serperate bowl mix olive oil, molasses, maple syrup, soy milk, juice concentrate and egg. Now pour over top of your flour mix and combine into onr bowl.

Mix and spoon into your muffin tray.
Bake for approximately 20 minutes or until tester inserted in middle comes out clean.
Remove from oven and cool.

To View More Wheat Free Recipes Click Here

wheat free bread