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FEATURED ORGANIC ITEM
FEATURED RECIPES
Gluten Free Canberry Muffins
Ingredients:
1 egg (or one egg replacer)
1/2 cup coconut palm sugar
1.5 T. grated fresh ginger
1/3 cup ghee or coconut oil
1/2 cup almond milk
1/2 cup canned full-fat coconut milk
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups gluten-free baking flour
1/2 cup almond flour
1 cup fresh cranberries partly ground
1 cup roughly raw walnuts
Directions:
Preheat oven to 350 degrees.
Mix dry ingredients in a medium bowl. Mix wet ingredients in medium mixing bowl. Fold dry and wet ingredients together. Add cranberry and walnuts, fold.
Fill lined muffin tins 2/3 way full. Bake for 18-22 minutes.
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