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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.
