Basic Gluten Free Muffin & Bread Recipe

A gluten-free muffinrecipe from Elaine Gottschall's "Breaking the Vicious Cycle" book

Ingredients:

• 2-1/2 cups ground nuts
• 1/4 cup melted butter OR 1/4 cup yogurt or small amount of fruit juice or pure apple butter (add last depending on batter's consistency)
• 1/2 cup honey
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt
• 3 eggs (or pured fruit to hold ingredients together)

Steps/Methods:

1. After grinding the nuts in the blender, empty them into a bowl.
2. 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.
3. Blend in baking soda and salt.
4. Spoon batter into cupcake tins filling about one-half full.
5. Bake at 375F for about 15-20 minutes or until muffins spring back when pressed.

Additional Tips:

• 2-1/2 cups ground nuts
• 1/4 cup melted butter OR 1/4 cup yogurt or small amount of fruit juice or pure apple butter (add last depending on batter's consistency)
• 1/2 cup honey
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt
• 3 eggs (or pured fruit to hold ingredients together)