Adapted top of the morning muffins
My sister-in-law sent me this recipe from her cookbook… and I adapted it to be egg and dairy free 🙂
1/2 c sorghum flour
1 c brown rice flour
1/4 c tapioca flour
1 tsp baking soda
1 tsp xanthum gum
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Mix all of the above
2 Tbsp Chia seeds mixed with 6 Tbsp water (allow to thicken)
1/2 c applesauce
1 c cane sugar
3 Tbsp Coconut oil
4 Tbsp Grapeseed oil
1 c carrots
1 c chopped pecans
1/3 c coconut
Mix together wet and dry ingredients until just mixed. Fill muffin tins and bake on 250 for 25 min – until toothpick inserted is clean!
EAT and enjoy!
Adapted from: The Kid-Friendly ADHD & Autism Cookbook, Updated and Revised: The Ultimate Guide to the Gluten-Free, Casein-Free Diet