sugar-free, gluten-free, vegan AND TASTY

Finally, a baked good I can eat! Makes a great savory, über healthy breakfast or snack. Can be put into muffin shapes or plopped onto a greased cookie sheet like tea biscuits.

Makes 12 small or 10 big biscuits

Ingredients:

1.5 c quinoa flour
1/2 c brown rice flour
1/2 c chickpea flour
1.5 t baking soda
1.5 t baking powder

1 t sea salt
1/4 stevia
1 t ginger
1 t cinnamon

1 flax or chia egg (1 T flaxmeal / chia seeds + 3 T water)
3/4 c “milk” (though I think orange juice or apple cider would work well too)
1/2 c water
1/4 melted coconut oil
1/3 c mashed butternut squash, cooked

1/3 c whole quinoa grain, rinsed and soaked for 30 min.
1 carrot, peeled and grated
1 t flaxmeal
2 t orange zest or a splash of orange juice

Instructions:

1. Preheat oven to 400ºF. Grease a muffin tray (I don’t recommend using muffin cups)
2. In a large bowl, sift together all the dry ingredients. If you don’t have a sifter, stir with a whisk until well blended.
3. To prepare the flax/chia egg, put 1 T flaxmeal/chia seeds and 3 T water in a small saucepan or microwavable bowl. Heat for approx. 1 minute, then stir quickly until the mixture reaches a thick, not very appealing, egg-like consistency. Let cool.
4. In a small bowl, whisk together the cooled “egg”, “milk”, water, coconut oil and squash. Add wet ingredients to dry until ‘just mixed’.
5. Add rinsed whole quinoa grain, grated carrot, flaxmeal and orange zest. Stir again until just evenly mixed and transfer into the muffin tray.
6. Bake for approx. 15-30 minutes, or until a toothpick comes out clean when inserted to the middle.
7. You know what to do!