You may have heard that blueberries, chock full of antioxidants are good for you, but did you know just how good? According to recent research they have the ability to reduce abnormal cell division and the chance of metastasis in triple negative breast cancer. Click on this link to read the full text article: http://cancerres.aacrjournals.org/content/70/9/3594.long
This week’s recipe: Ever feel the need to indulge, or to have something a little sweet with that cup of green tea? This week’s recipe is sure to fill that craving: Gluten Free Blueberry Carrot Muffins
Gluten Free Blueberry Carrot Muffins
1 cup sorghum flour
1/2 cup tapioca flour
1/4 cup large flake oats
1 tsp baking soda
1 tsp baking powder (I use aluminum free)
1 tsp xanthan gum
1/4 cup ground flaxseed
1/4 cup coconut oil or 1/4 cup unsweetened applesauce
1/4 cup orange juice (or carrot juice if you are avoiding citrus)
1/4 cup almond milk
1 tsp vanilla extract
1 cup loosely packed coconut sugar
1 cup blueberries
1 carrot (grated)
Preheat oven to 375 F.
Mix together sorghum flour, tapioca starch, oats, flaxseed, baking soda, baking powder and xanthan gum. Set aside. Stir together the egg, oil, orange juice, almond milk and vanilla with the coconut sugar in a separate bowl. Add wet ingredients to dry ingredients and mix until thoroughly combined. If batter is too dry, add a little more almond milk. Stir in blueberries and grated carrots.
Spoon batter into muffin cups and bake approximately 20 minutes.