(makes 12 Large muffins)
This is a recipe for cranberry lovers! The combination of flavors with a subtle sweetness really lets you taste the cranberries, without overpowering your tastebuds. It has the added advantage of being GFCF (gluten-free, casein -free) and is low enough in fat to be eaten by those following a McDougall, Esselstyn or Pritikin diet. The small amount of fat in these comes from flax seeds and cashews, which provide just enough fat to create a nice "mouth-feel" and allow the finished muffins to be moist and rich. (It comes out to just ONE teaspoon of cashews and ONE teaspoon of flax in each finished muffin)
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup quinoa flakes
1/4 cup tapiocha flour OR arrowroot powder
1/4 cup ground flax seeds
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup frozen (unsweetened) orange juice concentrate
2 very ripe bananas
3/4 cup water
1/4 cup cashews
1 cup chopped dates (pit and chop BEFORE measuring)
1 tsp real vanilla extract
1 tsp real orange extract
2 cups fresh cranberries (washed and picked over to remove bad ones)
- Preheat the oven to 350 degrees F. Place paper liners into a muffin tin.
- Measure out the first nine (dry) ingredients into mixing bowl and mix well with a wire wisk.
- Place all the rest of the ingredients (except cranberries) into a Vitamix (A blender should work ok -- it will just take a little longer) and blend on high until dates and cashews are pretty nearly liquified -- allowing them to sit a few minutes and soak first will aid this process.
- Add the wet ingredients to the dry and use a spatula to get every last drop from the blender. Mix just until blended -- DON'T OVER MIX! and add in the cranberries. Transfer to muffin tins.
- Bake 40 minutes or until they start to brown on top. Serve hot -- they are best right from the oven! (Store left overs in a ziplock bag in the refridgerator -- then toast in a toaster oven before serving.)