2014 Military Special Needs Network Holiday Guide Winter 2014 - Page 14

Pumpkin Muffins

(Gluten, Egg, Dairy, Nut, and Soy Free)

IIngredients:

2/3 c. brown rice flour

½ c. freshly ground buckwheat flour

½ c potatoes starch

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. cloves

¼ tsp. baking powder

1 tsp. baking soda

¾ tsp. salt

¾ c honey or 1 c. sucanat

2 Tsb. Freshly ground flax + 6 Tbs hot water

½ c. melted butter OR coconut oil

¼ c. cold water

1 ¼ c. pumpkin puree

Instructions:

* Mix dry ingredients together, then add all the rest of the ingredients right on top.

* Line muffin tin and pour about ¾ full into 12 muffin cups. Bake in a preheated oven at 325 degress for 40-45 mins. For 24 mini muffin pan bake for 20-25 mins.

Banana Bread

(Gluten, dairy, and soy free)

IIngredients:

2 over ripe bananas, mashed with a fork

¼ c. honey

4 eggs

1 tsp. vanilla

¼ c. palm shortening

½ c. coconut milk (OR soy milk)

½ c. brown rice flour

½ c. tapioca flour

½ tsp. baking soda

½ tsp. grain free baking powder

½ tsp. sea salt

¼ tsp. cinnamon

Instructions:

* Preheat oven to 375 degrees. Line bread loaf pan with parchment paper.

* Mix bananas, honey, eggs, shortening, vanillam and coconut mile.

* In a separate small bowl, whisk together the coconut flour, tapioca flour, baking soda, baking powder, sea salt, and cinnamon.

* Combine the wet and dry ingredients and mix thoroughly, making sure no lumps of coconut flour remain.

* Pour batter into loaf pan and bake for 45-50 min

Pancakes

(Gluten, dairy, nut and egg free)

2 c. gluten free flour blend (1 c. brown rice flour, 1 ¼ c. white rice flour, ¼ c. potato starch, 2/3 c. tapioca starch, ¾ c. sweet rice flour, 1/3 c. cornstarch, 2 tsp. xantham gum )

4 tsp baking powder

2 tsp cinnamon

2 c. soy milk

2 tablespoons water

3 tablespoons canola oil

½ tsp vanilla

Mushroom & Thyme Mashed Potatoes

(Gluten, dairy, egg free)

3 pounds Yukon gold potatoes

1 pound sliced mushrooms

2 tsp. thyme leaves

¾ c. soy milk

3-4 Tbsp. coconut oil

Fine ground sea salt to taste (optional)

fresh ground pepper to taste (optional)

Instructions

1.Cut potatoes into 2-inch pieces and toss in a large pot. Cover with cold water and a tsp. of salt and boil until tender.

2.In a sauté pan, cook mushrooms (do not over crowd) with a little oil and the thyme. Cook until tender.

3.Drain the potatoes and mash with coconut milk (or substitute) and coconut oil. Season with salt and pepper and the top of mushroom mixture.

Banana Bread (gutsybynature.com)

(Gluten, dairy, and soy free)

2 over ripe bananas, mashed with a fork

¼ c. honey

4 eggs

1 tsp. vanilla

¼ c. palm shortening

½ c. coconut milk (OR soy milk)

½ c. brown rice flour

½ c. tapioca flour

½ tsp. baking soda

½ tsp. grain free baking powder

½ tsp. sea salt

¼ tsp. cinnamon

Instructions

1.Preheat oven to 375 degrees. Line bread loaf pan with parchment paper.

2.Mix bananas, honey, eggs, shortening, vanillam and coconut mile.

3.In a separate small bowl, whisk together the coconut flour, tapioca flour, baking soda, baking powder, sea salt, and cinnamon.

4.Combine the wet and dry ingredients and mix thoroughly, making sure no lumps of coconut flour remain.

Pour batter into loaf pan and bake for 45-50 mins.