Tag Archives: Millet

GF Pumpkin Millet Muffins with Cranberries

wpid-2014-08-31-10.17.00.jpg.jpegHere is my new healthier version of a very Fall favourite muffin. Millet and Pumpkin go so well together and with all the spices and lightly sweet coconut sugar these muffins are the perfect chilly morning with tea kind of treat.
I chose to use half almond flour and half prepared gluten free flour mix but you could go all almond flour or go the other way and swap out the almond flour completely to make these nut free (omit the pumpkin seeds too then of course). Might change the baking time slightly but just keep an eye on them as they near the 25 minute mark. You could also use organic wheat flour if you wish. I use a full fat Greek goat yogurt here but you could use a dairy version or even buttermilk if you wish but do your body a favour and stay with organic and do not try to use a light yogourt. Only other ingredient detail to mention I think would be the cranberries, I only have juice sweetened cranberries in my kitchen, if you haven’t tried them yet I suggest you do, they are SO much tastier and better for you than the oiled sugar, sulphonated ones. Whole Foods carries them in bulk or every health food store should stock them. Pumpkin seeds can be purchased already toasted but to toast the millet, heat on medium high in a pan, shaking often until you hear them start to crackle and pop then remove. This recipe makes two dozen smaller muffins, filling the cups almost ¾ full but you can fill a one dozen pan to make 12 larger ones.

Oven 350 degrees
2 Muffin pans, oiled

3     large Organic Eggs
1/2  cup Coconut Oil, melted
1     cup Greek Goat Yogurt
3/4  cup Coconut Sugar
1     teaspoon Vanilla
1     can Organic Pumpkin Puree
1/2  cup Oats
1/2  cup Millet, toasted
1/2  cup Pumpkin Seeds, toasted
1/2  cup Juice Sweetened Cranberries
1     cup Almond Flour
1     cup Gluten-free Flour
2     teaspoons Baking Power
1 ½ teaspoons Baking Soda
1/2  teaspoon Sea Salt
2     teaspoons Cinnamon
1     teaspoon Ginger
1     teaspoon ground Nutmeg
1/2  teaspoons ground Cardamom

Beat Eggs with Oil, Yogourt, Coconut Sugar and Vanilla. I use a food processor but you can hand mix if you like.

Add Pumpkin, mix,

Add Oats, toasted Millet and Pumpkin Seeds, mix,

Add Cranberries, mix,

Add remaining ingredients and mix or process well.

Spoon into greased or lined muffin pan then sprinkle with coconut sugar and a few more pumpkin seeds.

Bake for approximately 25 minutes.

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Gluten-Free Sandwich-Worthy Oat Bread

Today I set out to re-stalk my freezer with a few of my staple loaves of bread and decided that I needed a new one to add to the bunch. My baking basket had a small bag of oats left over in it so….Oat Bread! I used a mishmash of gluten free flours, no starches and a yeast free formula that rises – the result: a delicious, nutritious even sandwich worthy bread that I think I’ll call my new favourite!

The fun part of this one is the flours are totally interchangeable so don’t be afraid to experiment. It’s also worth a mention that you can easily make your own flours with a food processor. I made the millet and oat flours for this loaf today. You can also try adding 1/2 cup of sunflower or pumpkin seeds!

Oven 350 degrees
Greased loaf pan

Medium bowl:
1              cup Bob’s Red Mill Gluten Free All Purpose Flour
1/2         cup Buckwheat Flour
1/4         cup Millet Flour
1/4         cup ground Flaxseed
1/4         cup gluten-free Oats
1/8         cup gluten-free Oat Flour
1/8         cup Sorghum Flour
1              teaspoon Sea Salt
1 ½        teaspoons Baking Powder
1/2         teaspoon Baking Soda
Large bowl:
3             medium Eggs
1/4         cup Sparkling Water or Club Soda
2/3        cup Yogurt, Vanilla or Plain/Dairy or Non-Dairy (I use Goat Yogurt)
1              tablespoon Agave Nectar or Honey
1              teaspoon Apple Cider Vinegar

Mix all dry ingredients in your medium bowl.

Beat the eggs in the large bowl until frothy, add the remaining liquid ingredients and whisk well.
Slowly mix the dry ingredients into the wet and stir until thoroughly incorporated.

Scoop dough into greased loaf pan and sprinkle with oats and coarse sea salt
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack for before slicing.