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The Healthy Kitchen

GLUTEN-FREE BASIC MUFFIN & BREAD RECIPE
(From Elaine Gottschall's Break the Vicious Cycle)

2 ½ cups ground nuts
¼ cup melted butter or ¼ cup yogurt or small amount of fruit juice or pure apple butter (add last depending on batter's consistency)
½ cup honey
½ tsp. baking soda
1/8 tsp. sea salt
3 eggs (or puréed fruit to hold ingredients together)

After grinding the nuts in the blender, empty them into a bowl. Place eggs and honey into blender and mix thoroughly. Add the egg mixture to the nuts and blend by hand or with an electric beater. Add butter or yogurt as needed to bring to a muffin batter consistency. Blend in baking soda and salt.

Spoon batter into cupcake tins filling about one-half full. Bake at 375˚F for about 15-20 minutes or until muffins spring back when pressed.

Variations:
Add 1/3 cup dried or fresh fruit
Add juice of one orange and some grated orange rind
Add ½ tsp. almond flavor

OATMEAL BREAD (for bread machine)

1 cup warm water
2 tbsp. canola oil
2 tbsp. Sucanat or applesauce
1 tsp. lemon juice
1 tsp. sea salt
1 cup oatmeal
1 cup unbleached flour
1 cup whole grain flour
2 tsp. yeast

Place all ingredients into bread machine one at a time following the ingredients list (left column first, then right column).
Press the appropriate cycle on your machine.

Makes 1 lb. - 1-1/2 lb. loaf.