Quinoa Applesauce Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This is a wheat-free, gluten-free (extreme) modification of a recipe from Dr. Peter D'Adamo's Blood-Type Diet Plan. For Type O's. Also easy-to-chew for those with dental problems. For the applesauce, I use Santa Cruz Apple Apricot Sauce. Ingredients:
1 3/4 cups quinoa flour |
1 cup dried apricot, chopped |
1/2 cup ground hazelnuts (hazelnut flour) |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 cup butter |
1 cup turbinado sugar |
1 large egg |
1 cup applesauce (organic apple apricot sauce) |
1 cup banana, mashed (2 bananas) |
Directions:
1. Preheat oven to 400 degrees F.
2. Sprinkle hazelnut flour over the apricots and set aside.
3. Blend the baking soda, baking powder, salt, cloves and cinnamon with the quinoa flour.
4. Separately mix together butter, sugar and egg.
5. Combine all ingredients, adding the floured fruit at the end.
6. Spoon into an oiled muffin tin and bake for 15 to 20 minutes, or until slightly spongy to the touch.
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