Preheat oven to 350F. Grease muffin tins for 24 muffins.
½ cup oil (I used coconut)
1 ¼ cups fructose, sugar or other sweetner
5 large eggs
1 1/3 cups plain yogurt
4 teaspoons vanilla
¼ cup apple cider vinegar
2 cups flour (I used ¾ cup lentil flour, ½ cup millet/rice combination, and ¾ cup fine cornmeal)
2 tablespoons, plus 2 teaspoons aluminum free baking powder
4 teaspoons baking soda
2 teaspoons salt
2 teaspoons xantham gum
1 teaspoons ground cinnamon
3 large carrots, grated (a generous cup)
¾ cup chopped walnuts
Mix the oil with the fructose/sugar. Add the eggs and beat well ‘til thick and smooth. Add the yogurt, vanilla, and vinegar – beat til smooth. Stir the dry ingredients together separately and add to the wet til well combined, but no additional stirring. Fold in the carrots and walnuts. Let sit for a minute or two (the batter will become puffy and rise in the bowl), then immediately fill greased muffin pans 2/3 – ¾ full. Bake at 350 for 20 min or until the top springs back lightly when touched. We made these muffins today, and truly, no one would ever know that they are gluten free! J
Gluten-free recipes that can also be made with alternative sweeteners are at a premium around our house. This yummy cookie is a cross between granola bars and crispy rice treats. It is easy to make, and packed with three kinds of fruit, nut butter, and a few kinds of seeds, and very forgiving if you don't have all of that on hand. If you have peanut allergies, you can substitute almond butter for the peanut butter. It's true, rice crispy cereal is lightly sweetened, but it seems like the amount of sugar is low enough that it doesn't cause any great harm to my brother who normally does not tolerate sugar well. (He seems to do fine with honey, fructose in moderation, and fruit.)
Gluten-Free Crispy Rice Treats with Fruit and Nuts
Makes about 20 2-inch squares
6 1/2 cups gluten-free crispy rice cereal
1/2 cup dried blueberries (I didn't have blueberries, so I increased the raisins and dried cherries)
1/2 cup dried raisins or dried zante currants
1/2 cup dried cranberries or dried sour cherries
1/3 cup pumpkin seeds (I used a generous 1/2 cup sunflower seeds and some chopped walnuts)
1/4 cup ground flax seed
1 cup peanut butter or almond butter
1/4 cup molasses (I used 1/4 c honey, 1/4 c. agave nectar instead of molasses and honey)
1/4 cup honey or agave nectar
2 tablespoons unsalted butter
Spray or lightly oil a 9-inch x 9-inch square baking pan with vegetable oil.
In a large bowl, mix rice cereal, dried fruit, and nuts together. Set aside.
Place peanut butter, molasses, honey, and butter in a sauce pan over low heat. Stir until butter has melted. Pour over cereal mixture, and stir to coat. Press mixture into prepared pan. Freeze for 30 minutes. Cut into 20 small squares. Store in an air-tight container in the refrigerator.
These bars were quite a hit around our house, and I just used what I had around. I expected the bars to be fine sitting out on the counter, but was surprised that they get soft enough to kind of crumble apart at room temperature. They really should be kept in the refrigerator. :)
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