Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Gluten Free Oatmeal Raisin Cookies
Details
- Serving Size: 24
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 5 Points
Cuisine
- dessert
Ingredients
- 2 cups Blanched Almond Flour, Finely Ground
- 1/2 cup Tapioca Or Arrowroot Flour
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Cinnamon
- 1/2 cup Spectrum Non-Hydrogenated Shortening
- 1/2 cup Light Agave Nectar
- 1/2 cup Palm Sugar
- 1 tablespoon Vanilla (gluten Free)
- 1 whole Egg
- 1 1/2 cups Quick Cooking Oats, Gluten Free
Instructions
In a small bowl, soak raisins in warm water and set aside.
In a large mixing bowl, beat the shortening and palm sugar until combined.
In a separate bowl, whisk together the egg, agave, and vanilla.
Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.
In another separate bowl, combine the almond flour, tapioca, xanthan gum, cinnamon, soda, and salt.
Add the dry ingredients to the wet and stir until well combined.
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