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Dry Ingredients:
1/2 C EACH: millet flour, quinoa flour, brown rice flour and garbanzo bean flour
2/3 C oat flour (use gluten free (GF) oats)
1/3 C rolled oats (GF)
2 1/2 t baking powder
1/2 t salt
1 t cinnamon
“Wet” Ingredients:
2 large bananas
2 C blueberries
1/2 C non dairy milk
1/4 C vegan sugar (evaporated cane juice)
2 T agave nectar
2 T organic canola oil
2 thawed “ice cubes” applesauce (or double the oil)
Combine the dry ingredients. Blend the wet ingredients. Mix together. Bake in muffin liners at 350 degrees for 22 minutes. Makes 15.
This recipe is so simple. It only takes about 20 minutes from start to finish, but it will stock your freezer with the pucker-up goodness of cranberries for the entire fall/winter season. This makes a tangy sauce that is just a little bit sweet. If you need it sweeter, just double the amount of sugar. Taste it when it’s almost done. Don’t burn yourself!
In a large saucepan on medium heat, combine:
15 oz rinsed cranberries
14 oz can crushed pineapple
1/4 C evaporated cane juice (vegan sugar)
1/4 t allspice
It will be ready once all the berries burst. About 15 minutes.
Portion the sauce in 1/2 cup jars and freeze. That’s it!
Freeheel Vegan 