Archive for the ‘Cookies and Muffins’ 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.

Slightly crunchy, slightly chewy, chocolaty with a hint of orange. These crowd pleasers are gluten-free, dairy free, egg free, nut free.

• ½ cup dairy free margarine (may substitute with butter)
• ¾ cup brown sugar
• ¼ cup silken tofu (may substitute 1 egg)
• 2 teaspoons gluten-free vanilla
• ¾ cup quinoa four
• 3  tablespoons baking coco
• ½  teaspoon salt
• 1 ½ cup Arzu Original Flavor
• 3  tablespoons molasses
• 1 teaspoon orange zest

Preheat oven to 350* Cream margarine and brown sugar in large mixing bowl. Add tofu and vanilla and mix well. Slowly add quinoa flour, coco and salt, blend well. Add Arzu, molasses and orange zest and blend well. Drop by teaspoonful on to parchment lined cookie sheet.

• Bake for 10 – 12 minutes.
• Makes 4 dozen cookies.
• Nutritional information for 1 cookie:

Calories 50, Fat 2 gm, Saturated fat 0gm, Trans-fat 0 gm,  Cholesterol 0, Sodium 15 mg, Carbohydrates 7 gm, Fiber 1 gm, Sugar 3 gm, Protein 1 gm,Iron 2 % RDA

Craving old fashioned Oatmeal Raisin cookies? Try these gluten-free, dairy free, nut free, egg free and soy free cookies. Perfect as an after school snack, these crunchy, slightly sweet cookies are packed with the added nutrition of quinoa. Look for them to become a new family favorite.

Ingredients

• 6 tablespoons dairy free/ soy free margarine such as Earth Balance (may substitute with butter)
• ½  cup brown sugar
• ¼ cup soft silken tofu (may substitute with 1 egg)
• ¾  cup quinoa flour
• ½  teaspoon baking soda
• ½  teaspoon salt
• ½  teaspoon cinnamon
• 1 teaspoon gluten free vanilla
• 1 ½ cups Arzu Original Flavor
• ½  cup raisins (may substitute with dried cranberries)

Directions

1. Preheat oven to 350*
2. Cream margarine, brown sugar and tofu.
3. Add quinoa flour, baking soda, salt and cinnamon and vanilla. Beat for 1 minute on high.
4. Add vanilla and Arzu. Mix well.
5. Add raisins and gently mix in.
6. Drop by teaspoonful onto parchment lined cookie sheet.
7. Bake 10-12 minutes until golden brown.
8. Cool before storing in air tight container.

Makes 3 dozen cookies.

Nutritional information per cookie:
Calories 50, Fat 1.5 grams, Sodium 90mg , Carbs 9 grams, Fiber 1grams, Protein 1 grams,  Iron 2% of RDA.