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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.

Orange Spelt Scones with Raspberry Pomegranate Jam

Dry Ingredients:
2 1/2 C all-purpose flour
3/4 C spelt flour
4 1/2 t baking powder
1/2 t baking soda
1 t salt

Wet Ingredients:
1/2 C non-dairy milk (I used homemade rice/Brazil nut)
1/2 C fresh-squeezed orange juice (approximately 1 juicy Valencia)
1/3 C agave nectar
1 t vanilla extract
Zest of 2 lemons and 2 oranges

Fat Source:
6 T coconut oil, cold (portion out 1 T measurements onto parchment and refrigerate until cold/solid)

Combine the dry ingredients in a large bowl.  Cut the coconut oil into the mix with a pastry cutter.  Add the wet ingredients and stir just until combined.

Turn out onto a floured surface.  Pour a teaspoon of olive oil in your clean palms and lightly knead the dough to form a uniformly thick circle.  With a pastry cutter, divide into 12 wedges.

Bake at 375 degrees on a Silpat liner (if you have one) for 15 minutes.  Cool on a wire rack.  Serve with jam.

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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