Use these tips when creating GF/CF Terrific Tropical muffins

My son, at 9 ½, eats constantly these days.  I am constantly striving to
have as many healthy food choices available to him as possible.  Fortunately, he is very aware of what he can and can not eat and sticks
to his diet pretty well.   When you are on a wheat free, gluten free, dairy
free, casein free, preservative free, dye free, corn syrup free diet as a
child your options can sound pretty limited.   They’re truly not as
limited as one might think, however, and we’ve learned to experiment.

For example, for breakfast this morning my son asked me if I could make him some muffins.   “Not blueberry this time,” he said, “something different.”

“How about banana,” I asked.

“Okay,” he responded, “but can you add some pineapple, too?”

That immediately gave me an idea. Why not add some coconut and maybe some peaches.   I began by mixing together some brown rice flour (I would have preferred amaranth but I was out) and some coconut flour together. 

I began to add away with my newly inspired vigor! Peaches, pineapple and coconut soon were blended with bananas and in the oven. While they were cooking the whole house began to smell heavenly. The next time I make them I think I’ll add a bit of cinnamon. This recipe was a keeper for us! The boys have been gobbling them up. It will be time to make more this weekend.

I used sugar but you could probably use honey and they would turn out just fine. I would never ever use artificial sweeteners of any kind. These break down into chemicals you do not want in your childs body.  Here are the real ingredients of aspartame:

Not a good idea:  http://en.wikipedia.org/wiki/Aspartame

The GF/CF Terrific Tropical muffins recipe for your cookbook:

Mix together and set aside:
2 C brown rice (or flour of your choice)
2 C coconut flour
2 t xanthan gum
2 T baking powder
½ C sugar
2 t sea salt

Mix together in a separate bowl:
1 cup crushed pineapple
½ C pineapple juice
4 eggs
1 C coconut milk (or milk of your choice)
2 C mashed bananas
1 C mashed peaches (we used frozen)
1 C shredded coconut
½ C melted coconut butter (or butter of your choice)
2 T vinegar (I used cider)

Add tropical mix to dry mix and blend together. Butter muffin pans or papers and fill ½ full with batter. Bake at 350° for approximately 20 minutes – until tops are brown and toothpick inserted into center comes out clean. These freeze well so make a double batch!

Enjoy!!

By-the-way, you can make your own coconut flour!   Bonus: you
will also have some yummy coconut milk.   Here’s how:

1 part coconut (almonds and cashews world well for this also)
4 parts pure water.  Soak overnight.

 The next morning blend the entire mixture on liquefy for five full minutes in your blender. (you may need to do this in batches).   Strain with cheesecloth (Believe it or not, I’ve used pantyhose with great  success, too).   With the pantyhose – I stretch a new, clean knee high over a gallon pitcher.   *Soak the new high hose in bowling water for a minute or two with a few drops of bleach first.

After milk is separated from solids add a small amount of honey and / or vanilla to the milk and cool. Take the left over coconut or nut “pulp” and dehydrate it in your oven (on the lowest setting).

Simply spread the mixture out on cookie sheets lined with parchment paper. I store mine in the freezer.

Rhonda Spellman © 2009