2 cups amaranth flour
1/2 cup arrowroot powder
2 tsp. baking sodea
1/2 tsp. vitamin C powder (ascorbic acid)
3/4 tsp. ground ginger
1/2 tsp. ground allspice
1/4 cup ground almonds, soaked (optional)*
1/2 tsp. white stevia powder, slightly heaped*
1 cup water
1/4 cup safflower oil
1 tsp. vanilla
Preheat oven to 375. Line 8-9 muffin tins with paper
liners.
In a med. bowl, whisk together flour, arrowroot, baking
soda, vitamin C powder, spices and ground almonds. In
a small bowl, combine water, oil, stevia, and vanilla.
Stir quickly into dry ingredients until just blended,
do not overmix. Fill muffin cups to almost full (gluten-
free flours do not rise much). Bake 20 minutes or until
toothpick comes out mostly dry. Allow to cool slightly
before removing from tins. Top with cinnamon/stevia
sprinkles if desired.
Notes: These muffins turn out really moist - -don't need
butter or other oil topping, however, if you like a really
sweet taste, top with some cinnamon/stevia sprinkles to
taste.
Amaranth flour, arrowroot powder, and vitamin C powder
are commonly carried in all health food stores.
Enjoy!
Carol
*List Auntie's notes: soaking almonds overnight before eating
is discussed in the Body Ecology Diet -- aids in their digestion.
So I ground already-soaked-but-now-dry almonds for this recipe.
I also used liquid stevia instead of powder, about 1/2 tsp.
These muffins were not too sweet but I didn't want them to be
sweet. I didn't use sprinkles mentioned. They were also moist
but dense. Oh, and I also filled the muffin cups full since
they don't really rise.