Take Care Thursday – Gingerbread Muffins
I have been on an anti-candida diet for about a year now. Over Christmas time I indulged a little bit and it got me feeling pretty awful right away. I heard the wisdom of my body loud and clear and after New Year’s I again made a big batch of green soup and gluten-free, yeast-free, sugar-free muffins. I can already feel my body getting stronger and I am pushing the candida out of my body one green day at a time. The only drawback is that in keeping candida friendly it takes a little prep work. So today my take care Thursday is to take care of myself by making some wholesome goodies that I can grab in a pinch. Today’s recipe : Gingerbread muffinsGingerbread Muffins
Makes: 20 muffins
1 cup brown rice flour
1 cup chickpea flour
1/4 cup teff flour
2 – 3 tsp ground ginger
3 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp cloves
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup softened butter (unsalted)
1/4 cup of raw sugar or 4 tablespoons Agave
1/4 cup of molasses
3/4 cup plain organic yogurt
2 cups shredded zucchini
In a small bowl, whisk together all dry ingredients; flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda.
Using an electric mixer beat butter with sugar (or Agave) for at least 1 minute. Mix in molasses and eggs and yogurt. Beat for at least 1 minute until it starts to get fluffy. Stir in flour until just blended. Fold in zucchini. Spoon mixture into lined muffin tins halfway.
Bake at 375F for 25 minutes or until tester inserted in centre comes out clean. Remove from oven and place on rack to let cool.
Addition: If I feel like my body can handle it I will add in cocoa nibs for a little twist. If you choose to do this add in 1/2 cup cocoa nibs and fold them in with the zucchini at the end.