HEMPSEED AND BLUEBERRY CORN MUFFINS

Yummy corn muffins! Hempseeds add omega-3 fatty acids and fiber.

Ingredients

2/3 cup cornmeal
1/3 cup buckwheat flour
1/3 cup brown rice flour
1 tsp potato starch
1 tsp xantham gum
1/2 cup hempseeds
1/4 tsp baking soda
2 tsp baking powder
1/2 teaspoon salt

2 free-range organic eggs

1/2 cup almond milk

1/3 cup honey

1 teaspoon vanilla extract

3 tablespoons melted butter

1/2 cup fresh or frozen blueberries

Method:

Preheat oven to 425°F and grease a 12-cup muffin tin. In a large bowl, whisk together cornmeal, flours, potato starch, xantham gum, hempseeds, baking powder, baking soda and salt. In another bowl, whisk together eggs, milk, honey and vanilla. Pour egg mixture into flour mixture and stir until just combined. Stir in melted butter and blueberries. Spoon batter into prepared muffin tin and bake for 12 to 15 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Serve hot or at room temperature.

Adapted from the whole foods market recipe blog.

Scrumptious Chocolate Cookies

I have tried many different gluten free cookie recipes and this is by far the best one I have tried.

Preheat the oven to 375 degrees F. Line one or two baking sheets with an Exopat or Silpat liner.
Whisk together the dry ingredients:
1/2 cup GF buckwheat flour
1/2 cup corn flour (make sure its finely milled)
1/2 cup brown rice flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1/3 cup organic cocoa
2 teaspoons xanthan gum
1 teaspoon sea salt
2 teaspoons baking powder
1 cup organic cane sugar
1/3 cup light brown sugar (can replace with coconut sugar if desired)

Add in:

1/2 cup light organic olive oil
1 tbsp vanilla extract
1/2 cup almond milk- more as needed

As you beat the dough pay close attention to the consistency. Add more milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough.

Add in:

1/2 cup chocolate chips (or if you prefer cocoa nibs)

Stir as best you can to combine (the dough is stiff).

Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Use your palm to press down on the dough and flatten slightly. Make as many balls as your mixture allows.

Bake time: 15 min (or less depending on your oven)
Makes 24 cookies

*Adapted from Karina Allrich

Delicious Quinoa Muffins

Ingredients
1/2 cup gluten free flour mix of your choice (or brown rice four)
1/2 cup quinoa flakes
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 bananas
2 eggs
2 Tbsp organic honey
1 tsp chia seeds
1 tsp flax
1/4 cup craisins (or raisins or chocolate chips)

Directions
1. Preheat oven to 400F (200C).
2. Mix flour and flakes with the other dry ingredients.
3. In a separate bowl, mix together bananas, eggs and honey; add to dry ingredients.
4. Mix in chia seeds, flax & craisins.
5.. Half fill greased muffins tins. Bake for 20-25 minutes