Daniel Fast Coconut Peanut Butter Muffins (GF)

These are REALLY REALLY good... LOVE the crunch from the nuts of the chunky peanut butter.  Of course coconut tastes good in anything !!!  I had swirls of peanut butter in the muffins which I liked - biting into a nice "chunk" of peanut butter !!!!  I could eat these all day !!!

These are moist and chocolaty !!!!

As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda),  they do not rise like "regular" muffins - resulting in a denser muffin.

Ingredients:

2 cups gluten free flour (I used 1/2 brown rice, 1/2 garbanzo bean, 1/2 millet, 1/2 corn)
1/2 cup Hershey's Unsweetened Cocoa Powder

1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 tsp ground cinnamon 
1 tsp pumpkin pie spice
1/2 tsp ground ginger 
1/2 tsp nutmeg
1/4 tsp ground cardamom 
1/4 tsp salt 
1 tsp corn starch
--------
2 Tbsp white or apple cider vinegar (I used apple)
2/3 cup unsweetened applesauce 

1 and 1/2 cups date syrup
2 tsp vanilla extract 
1/2 cup natural peanut butter - no sugar (I used chunky)
4 medium very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix the wet ingredients in one bowl.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

All living things look to you for food, and you give it to them at the right time.

Psalm 145:15 (NCV)

Baked Oatmeal with Strawberries (DF, GF)

This is my latest Baked Oatmeal recipe.  This is really moist but not runny.  GREAT flavor - the mint gives it a nice touch !  I think it is my favorite so far.

Adapted from this recipe. 

Ingredients:

2 cups Quaker old fashioned oats

3 Tbsp ground cinnamon 

2 tsp dried mint flakes 

1/2 tsp salt
1 cup NOW Foods Organic Unsweetened Shredded Coconut

3/4 cup almonds, chopped

2 Tbsp Hershey's Unsweetened Cocoa Powder

1 Tbsp Ground Flaxseed 

--------

2 tsp vanilla extract
1 Tbsp lemon juice

1 cup unsweetened applesauce
2 medium very ripe bananas, mashed

1 cup water or unsweetened almond milk

1 and 1/2 cups date syrup

--------

1 pound (4 cups) of fresh strawberries, sliced

Directions:

Mix the dry ingredients in one bowl.    

Mix the wet ingredients (EXCEPT strawberries) in another bowl. 

Add the dry ingredients to the wet ingredients and stir until the dry ingredients are moistened.  Mix in strawberries and stir until combined.

Pour into casserole dish bake at 350 degrees for about 30 minutes or until top is golden brown.

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

The Lord helps those who have been defeated and takes care of those who are in trouble.

Psalm 145:14 (NCV)