Archive for the ‘Snacks’ 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.

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

The Muffins are great for Thanksgiving or Halloween. Once you try them though you will be wanting to make them every chance you get!

Ingredients

• 1 Cup sorghum flour
• ½ Cup rice flour
• 1 Cup Arzu Chai Flavor (may substitute with Original flavor and 1/12 Teaspoons pumpkin pie spice)
• ¾ Cup firmly packed brown sugar
• 1 Tablespoons Baking powder
• ½ Teaspoon baking soda
• ½ Teaspoon salt (optional)
• 1 Cup canned pumpkin (may substitute with fresh cooked pumpkin)
• ¾ Cup milk (may substitute with your favorite dairy free milk such as rice milk, almond milk, etc)
• 1 egg, lightly beaten
• 1/3 cup vegetable oil (may substitute with your favorite oil (IE: grapeseed, flaxseed oil, almond oil)

Directions

1. Preheat oven to 375*
2. Line 12 medium muffin cups with paper baking cups, or lightly grease bottom only.
3. Combine all dry ingredients in a bowl, mix well.
4. Add combined pumpkin, milk, oil and eggs to dry ingredients. Mix just until dry ingredients are moistened.
5. Fill muffin cups ¾ full.
6. Bake for 22-25 minutes or until golden brown.
7. Let muffins stand for a few minutes then remove from pan.

Makes 1 dozen muffins.

These muffins are excellent candidates to be frozen and eaten later.