Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Gluten Free Fruit Spice Bread
Ingredients
- * 1 1/2 cup (approx 225g) buckwheat flour
- * 1/2 cup plus 2 tablespoon (approx 100g) sorghum flour
- * 1 cup (approx 130g) tapioca starch
- * 2 teaspoon baking powder (source a gluten free brand)
- * 1/4 cup whole chia seed
- * 1/2 teaspoon sea salt, fine
- * 2 tablespoon cinnamon powder
- * 1/2 teaspoon mixed spice
- * 3/4 cup sultana raisin
- * 2 tablespoon coconut oil
- * 1 tablespoon 100% pure maple syrup
- * 2 tablespoon psyllium husk
- * 2 cup plus 2 tablespoon warm water
- * 2 teaspoon active yeast
- * 2 teaspoon coconut sugar (to feed yeast)
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