So this week I made this recipe into bread and muffins. The bread will take about 40-50 minutes of baking time, or when you pull the toothpick out clean.
Gluten-Free Pumpkin Muffins
■1 cups Almond Flour
■ 1 cup Oat flour
■ 2/3 cup of protien powder (I used a rice powder with no sweetener, but you can use what you have)
■1 tsp Baking Soda
■½ tsp Sea Salt
■2 tbsps Pumpkin Pie Spice (or 3 tea cinnimon, 1 all spice, 1 clove)
■2 cup Pumpkin Puree
■¼ cup Grapeseed Oil
■¼ cup Agave Nectar
■ 1/8 tea of stevia
■ 1 1/2 cup of cranberries
■ 1/4 cup of rasins
■1/4 cup Chopped Nuts (optional)
1.Preheat oven to 350° F.
2.Mix dry ingredients together in a medium bowl. Get out all of the lumps.
3.Mix wet ingredients together in large bowl.
4.Add the dry ingredients to the wet ingredient bowl.
5.Put muffin papers in muffin tin. Divide the batter into the 12 muffin papers. (Makes 12 muffins.)
6.Bake for 22 – 24 minutes. Check with toothpick for doneness.