Recipes > Gluten-Free Baking
 
Oats & Berry Muffins
(makes 9 muffins)

Ingredients
 
  • 1 cup cake flour / HCW Gluten Free Flour Mix
  • 2/3 cup HCW Rolled Oats / Gluten Free Rolled Oats
  • 1/3 cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • ½ cup milk
  • ½ cup mashed banana / apple puree
  • 2 tbsp vegetable oil
  • 1/3 cup HCW Cranberries
  • 2 tbsp HCW Goji Berries
  • ¼ cup pecans, chopped
  1. Combine the dry ingredients in a large bowl. In a small bowl, beat together the egg, milk, banana and oil. Add to dry ingredients and mix well. Stir in cranberries and pecans.
  2. Coat muffin cups with cooking spray and divide the mixture evenly between them. Bake at 190°C for approximately 15 minutes. Allow to cool for 5 minutes before removing from the pan. Place on a wire rack to cool completely.
  3. Store in an airtight container to keep fresh.
  4. Suggestion: Use a mini muffin tray to provide smaller serving sizes.
Health Connection Wholefoods products in this recipe:
Apple & Pecan Muffins

Ingredients
 
  • 2 Granny Smith Apples
  • 2 tsp lemon juice
  • 160 g brown sugar
  • 2 cups HCW Gluten Free Flour Mix
  • 3 tbsp HCW Flaxseed Powder
  • 4 tsp baking powder
  • 1 tbsp mixed spice (ground)
  • ½ tsp salt
  • 80 g pecans, chopped
  • 250 ml milk
  • 1 egg, beaten
  • 4 tbsp oil
  1. Peel, core and finely chop the apples. Add the lemon juice and 4 tbsp of the sugar and leave for 5 minutes.
  2. Sift the dry ingredients together. Make a well in the centre.
  3. Beat the wet ingredients together and add the apple and pecans. Tip the mixture into the well and mix into a lumpy batter.
  4. Bake for 25 – 30 minutes at 200°C until golden. Makes 12 muffins.
Health Connection Wholefoods products in this recipe:
Buckwheat Pancakes

Ingredients
 
  • 3 large eggs
  • ¼ cup olive oil
  • 2 ½ cups milk
  • ½ cup HCW Buckwheat Flour
  • 1 cup HCW Chickpea Flour
  • ½ cup HCW Oat / Rice Flour
  • 1 tsp salt
  • Oil for frying
  1. Mix the eggs, oil and water well.
  2. Sift the dry ingredients into the liquid mixture and mix well. Allow the mixture to rest for 30 minutes.
  3. Fry the pancakes in a medium to hot lightly oiled pan.
  4. Serve with a sweet or savoury filling.
Health Connection Wholefoods products in this recipe:




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