Pumpkin Bread, Cookies or Muffins
3/4 c. flour blend (1/4 c. brown rice flour, 1/4 c. Oat flour, 1/4 c. tapioca starch )1/2 c. Vanilla Orgain Protein Powder
2 T granulated Stevia blend
Options - for dropped cookies, press one almond in center or each before baking.
Pour in to 2 bread pans or 2 (12 ct) greased muffin tins (without paper liners). Bake at 350 F.
One hour for bread, 13-15 min for cookies, 22 min for muffins. Cool thoroughly.
They will be soft and moist! Freezing for up to 6 weeks is also an option.
1 tsp baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp ginger
1/8 tsp cloves
Blend these dry ingredients together. I've made this as a mix in a jar. Then it's ready for the times you want a healthy snack but don't have much time.
Then all you have to do is mix and add the wet ingredients:
1/2 c applesauce or oil
1 c pumpkin puree
1/3 c. water
2 eggs
Mix well. Decide what you want the final item to be - cookies, muffins, or bread.
* double the recipe and place into a jelly roll pan for 42-45 min.
Blend these dry ingredients together. I've made this as a mix in a jar. Then it's ready for the times you want a healthy snack but don't have much time.
Then all you have to do is mix and add the wet ingredients:
1/2 c applesauce or oil
1 c pumpkin puree
1/3 c. water
2 eggs
Mix well. Decide what you want the final item to be - cookies, muffins, or bread.
* double the recipe and place into a jelly roll pan for 42-45 min.
Options - for dropped cookies, press one almond in center or each before baking.
Pour in to 2 bread pans or 2 (12 ct) greased muffin tins (without paper liners). Bake at 350 F.
One hour for bread, 13-15 min for cookies, 22 min for muffins. Cool thoroughly.
They will be soft and moist! Freezing for up to 6 weeks is also an option.
No comments:
Post a Comment