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Muffins! - Peach And Pecan

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I really love muffins (and all baked goods actually) and I worked a long time to make a recipe that was healthy but still tasted ok. Well, my non-celiac husband loves these so I must have done something right! (they're still heavier than wheat muffins, but you can make them lighter (but less healthy) by using more rice flour and less quinoa and millet flakes)

Peachy Pecan Muffins:

1 Can peaches in unsweetneed fruit juice, blended into a puree

1 Tbspn Agave nectar (or 1/4 cup splenda)

1/4 cup brown sugar

2 Tbspn Flax seed oil (or olive oil, hemp oil or regular oil)

1 Egg

~ 1/4 cup of warm water (however much you need to get the right consistancy, can also add a little more oil)

1 cup rice flour (mix brown and white

1/2 cup of tapioca or millet flour

1/2 cup quinoa flakes

1/4 cup millet flakes

1 heaped tbspn flax or hemp protein

1/2 cup chopped pecans

1/4 cup grated carrot

2 1/2 tspn baking powder

Mix peaches, sugar, sweetener, oil and egg together. Mix in dry ingredients one by one, starting with the rice flour.

Spoon into a muffin baking tray, and bake at 180 C for ~ 20 mins

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Diagnosed March 2006 celiac sprue

Severe iron deficent anemia Jan 2002

Hypoglecemia 2000

"I can do all things through Christ who strenghtens me"

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