Archive for the ‘Recipes’ Category

Everyone loves muffins and with this new recipe they are even tastier than you can imagine! The best part is you can try these tasty treats this Saturday at the Farmers Market in Cedar Park and Barton Creek!

Ingredients:

• 1 Cup Arzu Original Flavor 
• 1 Cup Angel’s Gluten Free Flour Blend* (may substitute with Sorghum flour)
• 2 Teaspoons   cinnamon
• 1 Teaspoon ground ginger
• 1/3 Teaspoon ground cloves
• 1/3 Cup firmly packed brown sugar
• 2 Teaspoons Baking powder
• ½ Teaspoon baking soda
• ½ Teaspoon salt (optional)
• 1 Cup canned pumpkin (may substitute with fresh cooked pumpkin)
• 1/2 Cup almond milk (May Sub. Real Milk or any other Milk Sustitute)
• 1 Egg, lightly beaten (May substitute with egg replacement)
• 3 Tablespoons vegetable oil 

Directions:

• Preheat oven to 375*
• Line muffin pan with paper baking cups (12 full size/ 36 mini muffins) , or lightly grease bottom only.
• Combine all dry ingredients in a bowl, mix.
• Add pumpkin, milk, oil and eggs to dry ingredients. Mix just until dry ingredients are moistened.
• Fill muffin cups ¾ full.
• Bake for 22-25 minutes or until golden brown. (Bake for 12 minutes if making mini muffins)
• Let muffins cool 5 minutes before removing from pan.
• Makes 1 dozen muffins full size muffins or 36 mini muffins.
• Freeze well.

Angel’s Gluten Free Flour Blend available at  Gluten  Free Food For Life www.gfcfcuisine.com 

Nutrition info per full sized muffin:  Cal 130, Fat 4gm, Sodium 220mg, Carbs 22 gm,  Fiber 2gm, Sugar 7 gm, Protein 2gm.

These quick, easy, great tasting  gluten- free, no bake cookies are named for a co-worker, who I will call Lynette to protect her identity. Lynette has fond memories of childhood visits to her grandmother’s kitchen where they would share no bake cookies. Thanks Lynette for suggesting an Arzu gluten- free version!

Ingredients

• 4 Tbls Butter or margarine
• 1 cup sugar
• ¼ cup coco powder
• ½  tsp. gluten free vanilla
• 1 1/2 cups Arzu Original Flavor
• ¼  cup milk ( may substitute with almond or soy milk)
• ¼  cup peanut butter
• ½  cup shredded coconut ( optional)

Directions

• In a 3 quart saucepan, melt butter over medium heat.
• Add sugar and coco powder, stir until melted.
• Remove from heat, add vanilla and peanut butter, mix well.
• Add Arzu and coconut if desired, mix well.
• Drop by rounded teaspoon onto a  wax paper lined cookie sheet..
• Cool completely. ( If using Margarine, chill cookies in refrigerator for 1-2 hours before serving.)

Makes 24 Cookies.

It is back to school time again. Everyone in my neighborhood is looking forward to great tasting  back to school treats. Thanks to my neighbor, McCall, for thinking of this recipe.

Ingredients:

• 2 Tbsp Butter or margarine
• 4 cups gluten free marshmallows
• 2 tsp gluten free vanilla
• 2 cups Arzu Original Flavor
• 1 cup shredded coconut

Directions:

• In a 3 quart saucepan, melt butter over medium heat.
• Add marshmallows and stir until melted.
• Remove from heat, add vanilla.
• Add Arzu and mix well.
• Spoon into a greased 7×11 or 9×9 pan.
• Pat down and cool completely.
• Cut into 1 inch squares. Makes 36 squares.

Per square- Cal 52, Carb 9gm, Sugar 4gm, Fiber 1gm, Fat 1gm, Protein 1gm