brown like wheat-based crusts.)
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4. Raspberry Vanilla Chia Pudding
Serving: 4
Ingredients:
- 2 cups of macadamia milk or almond milk
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- ½ cup chia seeds
- 1 cup raspberries
- ¼ cup macadamia nuts
Method:
- Whisk together macadamia milk, maple syrup, and vanilla extract. Stir in chia seeds.
- Divide the mixture between four jars. Cover and refrigerate for at least four hours, or until a pudding-like consistency is achieved.
- Serve each pudding with 10 raspberries and 1 tablespoon of chopped macadamia nuts.
5. Pumpkin Muffins With Chocolate Chips
Serving: 12
Ingredients:
- 2 cups Gluten-Free 1:1 Baking Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- ½ cup pure maple syrup
- ½ cup extra light tasting olive oil (or canola oil)
- 2 large eggs
- ¼ cup water
- ½ cup + 2 tablespoons mini Chocolate Chips
Method:
- Preheat the oven to 350°F. Grease a muffin tin or use liners.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk together pumpkin, maple syrup, extra-light tasting olive oil, eggs, and water.
- Gradually add the dry mixture to the wet mixture. Stir until just mixed. Fold in ½ cup chocolate chips.
- Divide batter into muffin tins and sprinkle with the remaining 2 tablespoons of chocolate chips.
- Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool for 10 minutes before carefully removing them.
- Serve muffins while they are still warm.