Ingredient: dried cranberries
-
Pumpkin Stuffing
Servings IngredientsServings IngredientsInstructions- Melt butter in skillet; add onions, celery, and apples
- Cook until slightly tender.
- Add bay leaf and crumbled pumpkin muffins. Mix up.
- Add 3/4 cup of broth. Stir well.
- Season with pepper and thyme.
- Stir in pecans and dried fruit.
- Take out Bay Leaf and transfer stuffing mix to a buttered baking dish.
- Bake at 375 degrees until lightly browned on top. Serve with turkey.
-
Gluten-Free Banana Cranberry Muffins
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Servings Ingredients- 1 cup Sorghum flour
- 1/3 cup Quinoa flour
- 1/3 cup Tapioca starch
- 1/4 cup Xylitol
- 1 teaspoon Xanthum gum
- 1 tablespoon Gluten free baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon sea salt,
- 2 Eggs
- 1 1/4 cup Mashed banana (about 3)
- 1/4 cup Nut oil
- 1 teaspoon Cider vinegar
- 3/4 cup dried cranberries
Instructions- Preheat the oven to 350 degrees.
- In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
- Mix well and set aside.
- In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
- Add dry ingredients and mix just until combined.
- Stir in cranberries.
- Spoon batter evenly into each cup of prepared muffin tin.
- Let stand for 30 minutes.
- Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
- Remove from the pan immediately and let cool completely on a rack.