I just returned from a visit to Thorne Research in Sandpoint, Idaho where they served us some delicious gluten free breakfast breads. So…when I got home yesterday I wanted to make some to keep my yummy mornings going! And…we need some recipes for the beautiful zucchini in our gardens. Mmmm…
- 2 cups sorghum flour
- 1 cup garbanzo bean flour
- 1/4 cup ground flax seed
- 1 tsp sea salt
- 1 tbls baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp cloves 1/4 tsp ground allspice
- 1/2 cup coconut or almond milk (unsweetened)
- 2 eggs, slightly beaten
- 1/2 cup butter or coconut oil, melted
- 1/2 cup organic date sugar (puréed dates) or fruit purée
- 1/4 cup xylitol crystals
- 2 1/2 cups grated zucchini
- 1 cup raisins and/or walnuts
Preheat oven to 350 degrees. Grease muffin cups or loaf pan with butter or coconut oil. Mix all of the dry ingredients together and then add the wet ingredients. Mix well. Pour into cups or pans. Bake until wooden skewer inserted into center comes out clean.
