Polenta Cornbread

ingredients:
1 cup gluten-free flour blend (such as Bob's Red Mill)
1 cup polenta (corn grits or very coarse corn meal)
2 T cane juice crystals or sucanut
2 1/2 t baking powder 
1 t celtic sea salt
2 eggs
1 cup almond milk or water
1/4 cup coconut oil melted or room temperature

directions:
1. Mix dry ingredients. Then add wet ingredients and mix till batter is moistened.
2. Pour into greased 8-inch square or round pan.
3.  Bake at 400 degrees for 20-25 minutes till lightly browned and baked through.

Optional: add 1/2 cup shredded cheese, or 1/2 cup crumbled feta and 1 T fresh dill

Almond Flour Spiced Apple Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t celtic sea salt
1/2 cup unsweetened applesauce
1/3 cup honey or maple syrup
2 eggs
1 t vanilla
optional: chopped dried apple pieces or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins, till golden brown.

Almond Flour Pumpkin Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t salt
1/2 of a 16 oz can or about 1 cup pumpkin puree (canned or freshly made)
1/3 cup honey or maple syrup
2 eggs
optional: chocolate chips or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins till golden brown on the top.

Morray's Quinoa Muffins

 - "They taste almost like chocolate," says everyone who has tried Morray's Quinoa Muffins.

Mix the following ingredients well in a bowl:

1 cup red or white quinoa (toast in a skillet and grind in a blender)
1 1/2 cup pecan, almond or cashew meal

3/4 cup coconut crystals or evaporated cane juice crystals
1 1/2 tsp. baking soda
1 tsp. celtic sea salt
1 tsp. xanthum gum

Mix the following wet ingredients in a blender:

1 cup water

1/4 cup MCT oil or coconut oil

2 regular sized bananas or 3 small bananas

1 tsp. vanilla

Add wet ingredients to dry. Pour into (do not grease muffin tin) muffin tins and top with coconut crystals and/or cinnamon if desired. 

Bake at 350 degrees until toothpick comes out clean. (30-45 minutes.)

Chocolate Chip Coconut Flour Scones

ingredients:
1 cup coconut flour
1/4 t sea salt
1/4 t baking soda
1/4 cup coconut oil
1/4 cup honey (use raw, local honey when possible)
4 eggs
1/2 cup chocolate chips

1. Preheat oven to 350 degrees. Mix together dry ingredients.
2.  With a fork or pastry cutter mix in coconut oil, honey, then use a whisk or slotted spoon to stir in the eggs.
3.  Prepare a pan with parchment paper or lightly grease with coconut oil.
4.  Scoop batter onto baking sheet, form into walnut sized balls.
5.  Bake at 350 degrees for 12-15 minutes.