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.

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.

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

• 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

Ingredients

• 1 EGGPLANT, PEELED (APROX. 1 POUND)
• ½ CUP LOW SODIUM GLUTEN FREE TOMATOE JUICE
• ½ CUP ORIGINAL  ARZU
• 2 CLOVES GARLIC, MINCED
• 1 TSP CRUSHED BASIL LEAVES
• ½ TSP OREGANO
• FRESH CRACKED PEPPER
• 2 SMALL TOMATOES   CHOPPED
• 1 SMALL ONION SLICED
• ½  CUP SHREDDED LOW FAT MOZZARELLA CHEESE

Directions

1. HEAT OVEN TO 350*
2. CUT EGGPLANT INTO ½ INCH SLICES AND PLACE ON PREPARED FOIL LINED COOKIE SHEET SPRAYED WITH COOKING OIL. SPRINKLE WITH BLACK PEPPER.
3. COMBINE TOMATOE JUICE,, GALIC, BASIL AND OREGINO. SPREAD EVENLY OVER EGGPLANT
4. SPOON DRY  ARZU ON EGGPLANT SLICES
5. TOP WITH CHOPPED TOMAOES AND SLICED ONIONS
6. SPRINKLE WITH MOZZORELLA CHEESE.
7. BAKE 35-40 MIN UNTIL EGGPLANT IS TENDER AND CHEESE MELTED
8. DUST WITH ADDITIONAL BASIL, OREGANO AND FRESH PEPPER

 MAKES 6 SERVINGS

Filling Ingredients

• 5   Cups fresh or frozen sliced peaches
• 1   Teaspoon cinnamon (Optional)
• 3   Tablespoons lemon juice
• 4   Tablespoons agave nectar (May substitute with Honey)
• 1   Tablespoon cornstarch dissolved in 2 tablespoons cool water

Directions

Mix all ingredients in an 11×7 pan. Mix well

Crisp Topping Ingredients

• 6  Tablespoons melted GFCF margarine (Such as Earth Balance) may substitute with butter
• 1  Cup Arzu Chai Flavor (May substitute with Arzu Original and 1
• 1   teaspoon cinnamon)
• ½ Cup Montina or Sorghum flour
• ¼  Cup Cornstarch or Tapioca
• ½  Cup brown sugar or turbinado sugar
• ¼   Cup orange or apple juice

Directions

1. Place all ingredients in a bowl and “squish” together until all ingredients are crumbly. Pour crumble evenly over peaches in  baking dish.
2. Bake in Preheated 375* oven for 35-40 minutes until golden brown.

Serve warm.

Makes 12 servings

Nutritional information :  12 servings ( ½ cup ) Calories 190, Fat 6 g, Sodium 85 mg, Carbohydrates 34 g, Fiber 2 g, Protein 3g.

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.

Inspired by a Persian dessert made of tahini and molasses, these great tasting cookies are gluten-free, dairy free, egg free, soy free and nut free.

Ingredients

• ½ cup Tahini (sesame seed paste)
• ½ cup Molasses
• ¼ cup silken tofu (may substitute with 1 egg)
• 1 teaspoon vanilla
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• 1 cup dry ARZU Original Flavor

Directions

1. Preheat oven to 350*
2. Cream Tahini and Molasses together
3. Add tofu, vanilla, baking soda and cinnamon- mix together
4. Add ARZU and mix well.
5. Drop by rounded teaspoonfuls onto ungreased or parchment paper lined cookie sheet.
6. Bake for 10-12 minutes.
7. Makes  2 dozen cookies.

Nutritional information Per Cookie:

Calories 60, Fat  3 gm, Trans Fat  0, Cholesterol 0, Sodium  40 mg, Carbohydrates 8 gm, Fiber 1 gm, Sugars 4 gm, Protein 2gm,          Calcium 2% RDA, Iron 4 % RDA.

• Serving Size- 3 ounces = 5 Tablespoons
• Servings per recipe: 10
• Calories 100
• Fat 5
• Sodium 160
• Carbs. 9
• Fiber 2
• Sugars 2
• Protein 4

• ¼ cup olive oil (or oil of choice)
• ½ cup finely chopped onion
• 1 carrot finely minced (optional)
• 1 leek finely minced (may substitute with additional ½ cup chopped onion)
• 4 toes garlic, minced
• ½ jalapeno, minced (add more or less according to taste)
• 1 teaspoon dry mustard
• ¼ teaspoon nutmeg
• 1 teaspoon savory or thyme
• 1- 14 ounce can artichoke hearts, rinsed, drained and chopped
• 8 ounces frozen spinach (may substitute with fresh spinach)
• 1 cup Original Arzu
• ¾ -1 cup water or gluten free chicken or vegetable stock
• ¾ cup dairy free sour cream (may substitute with non-fat yogurt or sour cream)
• ½ tsp sea salt
• Black pepper to taste
• 2 tablespoon non-dairy parmesan cheese (may substitute with parmesan or Romano cheese)

1. 
   Heat olive oil in 6 quart sauce pan over medium heat. Add chopped onion, carrot and leek. Sauté until onions are transparent.
2. Add minced garlic and jalapenos and cook until soft.
3. Add rinsed artichoke heart pieces and entire package of spinach (including liquid). Cook until all ingredients are heated.
4. Add spices (dry mustard, nutmeg, savory, sea salt, and black pepper).
5. Add the dry Arzu to the spinach mixture. Slowly add water/stock to mixture and blend all ingredients together until creamy. Add additional water if needed.
6. Turn heat down to low and cover pot for 5-10 minutes, stirring occasionally.
7. Add dairy free sour cream and blend well Place in crock-pot on low. Top with non-dairy parmesan cheese if desired.

Ingredients

• ½ Cup Arzu Original
• 1/3 Cup warm milk
• 1 Stick Butter or Margarine
• 1 ½ Cup Sugar
• 2 Eggs
• 1 Cup Sorghum Flour
• 1/3 Cup Tapioca Flour
• 2 Teaspoon GF Vanilla
• 2 Teaspoons GF Almond Extract
• ½ Teaspoon Xanthan Gum
• 2 ½ Baking Powder

Directions

1. Mix dry Arzu with warm milk. Set aside to cool.
2. In large mixing bowl, cream margarine, sugar and eggs together.
3. Add additional ingredients dry ingredients and mix well.
4. Add Arzu and milk mixture and mix well.
5. Chill covered dough (30 minutes in the freezer) or (2 or more hours in the refrigerator)
6. Use mixture of ½ cup sorghum flour and ½ cup tapioca to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough more.
7. Roll to approximately 1/8th inch and cut in your favorite shapes. Choose shapes without small, intricate cut outs- for instance bells, trees, boots, etc. work best) It is important to keep all cookies close to the same thickness as possible for even cooking.
8. Place on cookie sheet lined with parchment paper and bake in a 350* preheated oven for 7-10 minutes.
9. Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment.

Important: If cookies are not cooled completely, they may break.

Makes approximately 2 dozen 2 ½ inch cookies.

Icing:

If you are not planning to ice cookies, you may sprinkle some sugar onto shapes and lightly press into dough before cooking. Of course though we all know that no cookie is perfect without the icing on the top.

Ingredients

• 1 Cup Confectioners’ Sugar
• 2 teaspoons milk (may substitute with orange juice or other favorite juice)
• 3 teaspoons Agave Nectar
• ½ teaspoon GF Almond Extract
• ½ teaspoon GF Vanilla Extract
• Food coloring of choice

Directions

1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in agave nectar and extracts until icing is smooth and glossy. If icing is too thick, add more agave. If too thin, add more confectioners’ sugar.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.