Carrot Ginger Muffins – gluten free

Applesauce and xanthan gum make these moist and light.

Melt 1/4 cup coconut oil
Add 1 egg
1/2 cup brown sugar, 1/4 cup maple syrup
3/4 cup unsweetened applesauce
1/2 tsp sea salt

Blend to make 2  cups
1/4 cup oat bran, 1/2 cup ground oatmeal
1/2 cup brown rice, 3/4 c. white rice flours

Add 1 ½ cup grated carrot                                 Mix all ingredients well.
3 tsp baking powder                                            Add enough water to make
1-2 tsp ginger, 2 tsp cinnamon                           doughy consistency. Put in
1 tsp xanthan gum                                                greased muffin tin and bake
1/2 cup of raisins, currants OR walnuts            at 400 degrees, 15 – 20 minutes.

Rice & Bean Salad

rice bean salad

Classic rice and beans make a complete protein vegetarian dish.

Thoroughly rinse and cook one cup of white rice
in just enough water to cover, OR if using brown
rice, cover with 1” of water.  Cool

Rinse until all foam is gone, 1 can of bean medley
Fine shred 1 carrot
Chop 1 stalk washed celery
¼ cup spring onion
Handful of parsley

Toss ingredients with a dressing of;
¼ cup virgin olive oil
1 clove garlic crushed
1 ½ tablespoon fresh squeezed lemon
Sprinkle with torn basil leaves