Cranberry Orange Muffins
Ingredients:
- 2 cups oat flour blend
- 3 tsp. baking powder
- 1/2 tsp. sea salt
- 1 cup oat milk (or your milk of choice)
- 1/4 cup grapeseed oil or vegetable oil
- 1 1/2 tsp. egg replacer (prepared for one egg)
- 1/2 tsp. vanilla extract
- 1 tsp. grated orange peel
- 1/3 cup granulated sugar
- 1 cup fresh cranberries, halved
- 1 tbsp. coarse raw sugar (optional)
Preheat oven to 400 degrees. Grease 12 muffin cups or line with baking cups.
In small bowl, mix flour, baking powder and salt. Set aside.
In medium bowl, beat oat milk, oil, vanilla, and prepared egg replacer.
Stir in orange peel and sugar. Mix well.
Stir in flour mixture just until flour is moistened.
Batter will be slightly lumpy. Fold in cranberries.
Divide batter evenly among muffin cups.
Sprinkle each with raw sugar (optional)
Bake 20-25 minutes or until golden brown. Remove immediately from pan to wire rack to cool.
Crispy Fried Chicken Strips
Ingredients:
- 1/4 cup grapeseed oil or vegetable oil
- 1/2 cup baked rice crumbs
- 1 1/2 tsp. sea salt
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp ground mustard (found with the seasonings)
- 1/4 tsp. ground black pepper
- 1 tbsp. egg replacer, mixed with 4 tbsp. water
- 1 1/2 pounds boneless, skinless chicken breast cut into 1 1/2 inch strips, or 3 pounds of boneless, skinless, chicken tenderloins (thawed if frozen)
Heat oil in large skillet over medium-high heat until hot.
In medium bowl mix rice crumbs, paprika, garlic powder, salt and pepper.
In another bowl mix egg replacer with water. Dip strips in egg replacer then coat with crumb mixture.
Dip strips into hot oil and cook until brown on all sides. Remove from skillet and drain. Repeat until all strips are cooked. Add more oil if necessary. Serve with favorite sauce.
(The cookbook suggests serving these with Dairy Free Cream Gravy as a dipping sauce).
No comments:
Post a Comment