Autumn Squash Muffins

Dry ingredients:

1 cup oat flour
1/2 cup quinoa flour
1/4 cup rice flour
3 tablespoons ground flax seed
2 tablespoons tapioca flour
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients:

1 cup cooked butternut squash, mashed
3/4 cup soy milk (or other milk)
1/2 cup canola oil
1/4 cup agave nectar

Mix dry and wet ingredients separately, then combine, adding more milk if the batter is too stiff or dry, or more agave nectar for a sweeter muffin.

Spoon into greased muffin tin and bake for 15-20 minutes at 350 degrees. Allow muffins to cool slightly to improve texture.

Oat-Free Banana Muffins, Version Two

(This one was a textural triumph. No crumbling! And yummy besides!)

Combine the following dry ingredients:

1 cup rice flour
1/2 cup millet flour
1/2 cup quinoa flour
2 tablespoons tapioca flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons flax, ground
1/4 cup walnuts, finely chopped

In a separate bowl, combine the following wet ingredients:

1 ripe banana, mashed
1/2 cup canola oil
3/4 cup milk (soy, rice, etc.)
1 tablespoon vanilla

Combine wet and dry ingredients, then pour into greased muffin tin. Bake for 12-15 minutes at 350 degrees. Makes 12 muffins.

(For a sweeter, more traditional flavor, add 1-2 tablespoons of agave nectar to the mix.)

Raisin Muffins

1/2 cup old-fashioned oats
1/2 cup raisins
1/2 cup slivered almonds
2 tablespoons flax seed

Combine above ingredients, then divide in half. Grind each half in coffee grinder, then add all ground ingredients to the following:

1 cup rice flour
2 tablespoons tapioca flour
1/2 teaspoon salt
2 teaspoons baking powder

Add the following liquid ingredients and mix well:

1/2 cup canola oil
1/4 cup cold coffee
1/2 cup milk (soy, rice, etc.)

Pour into greased muffin tin and bake at 350 degrees for 10-12 minutes. Makes 12 muffins.

Ginger Grapefruit Bread

(The grapefruit was Little Lad's idea...The HBB observes that a small handful of coarsely chopped cranberries might be an attractive touch.)

1 1/2 cups rice flour
1/4 cup tapioca flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons ground flax seed

Thoroughly combine dry ingredients. In a separate bowl, combine the following:

1 apple, grated
1 to 2 inches fresh ginger root, minced
juice from one grapefruit (we used pink; about 3/4 cup)
1/2 cup canola oil

Combine wet and dry ingredients (don't mix too thoroughly; just a quick stir), then pour into greased skillet or pan. Bake at 350 degrees for about 20 minutes.

SWEETNESS NOTE: The HBB says that this recipe would have benefited from a bit of agave nectar to soften the grapefruit's bitter edge. He suggests 2 tablespoons, or up to 1/4 cup for the sweet tooth.

Oat-Free Banana Muffins

Mix together the following dry ingredients:

1 1/2 cup rice flour
1/4 cup teff flour
2 tablespoons tapioca flour
2 tablespoons ground flax seed
1 teaspoon cinnamon
1/4 teaspoon cloves
2 teaspoons baking powder
1/2 teaspoon salt

Add the following wet ingredients, and stir to blend:

1/2 cup oil
2/3 cup milk (soy, rice, hemp, etc.)
2 teaspoons vanilla
1 banana, mashed

Bake in muffin tin for 15-20 minutes at 350 degrees. Serve topped with Earth Balance Buttery Spread or similar product. Makes 12 muffins.