You are currently browsing the tag archive for the ‘low sugar’ tag.
Raspberry Orange Muffins
Dry Ingredients:
1/2 C EACH: quinoa flour, millet flour, spelt flour, oat flour
2 T ground flax
1/2 t salt
3 t baking powder
1 t baking soda
“Wet” Ingredients:
1/4 C non-dairy milk
1 mashed banana
scant 1/2 C fresh squeezed orange juice (about 1 Valencia orange)
zest of 1 orange and 1 lemon
1/4 C evaporated cane juice (vegan sugar)
1/4 C unsweetened applesauce (or 3 ice cubes of applesauce, thawed)
1 T olive oil
1 t vanilla extract
1 C raspberries
Combine the dry and wet ingredients separately, and combine. Fold in the raspberries. Bake in muffin liners at 350 degrees for 23 minutes. Makes 1 dozen.
Have you ever tried Gluten Free Pancake Mix? If you haven’t, you should! If you don’t have Celiac Disease (Sprue), gluten intolerance or a wheat allergy, don’t let that stop you. Personally, I like to “diversify” my grain consumption. This mix uses potato starch, sorghum flour, tapioca flour, and corn flour.
I actually discovered this product when looking for a vegan pancake mix while vacationing in Kauai. It impressed me so much that I still buy it, even at home.
The recipe on the label calls for: 
- 1 1/2 C pancake mix
1 egg(*Use a mashed banana instead)- 3/4 C milk
- 1 T oil
I use 1/2 cup non-dairy milk and 1/4 cup juice instead of all milk. Organic apple juice is good. I also add 1 teaspoon cinnamon and 1 tablespoon chopped walnuts or hazelnuts. Add a little extra water to thin the batter…about 1/3 cup.
For Hawaii-style pancakes, use pineapple juice, macadamia nuts, and add a tablespoon of shredded coconut..Mmm!
At home, I like to put maple syrup and jam on my cakes.
