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Wednesday, September 08, 2010

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Lemony Teff Seed Muffins Authored By:  Polly Pitchford, Full Spectrum Health™ The teff grains give a pleasant crunch. Diet Types: Dairy Free, Vegetarian Ingredients: 1 1/4 cup rice flour 1 1/2 cup oat flour 1/4 cup whole Teff grain 1 teaspoon baking powder 1 1/2 teaspoons Egg Replacer mixed with 2 tablespoons water 3/4 cup soy milk 1 lemon, juiced 1 teaspoon grated lemon rind 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/3 cup honey 1/4 cup canola oil 1/2 teaspoon baking soda Serves: 12 Cooking Time: Under 30 minutes Instructions: Preheat oven to 350°. Combine flour, Teff, baking powder, baking soda and cinnamon in a bowl. In a separate bowl, combine Egg Replacer mixed with water, milk, honey, oil and lemon juice; beat until smooth. Make a well in center of dry ingredients and pour in wet mixture. Add lemon rind and vanilla. Stir vigorously until smooth. Pour batter into oiled muffin tin and bake for 15-20 minutes. Printable Version E-mail a Friend

Grilled Turkey Tenderloins with Orange and Rosemary This marinade works nicely for fish as well. Nutrition Facts Serving Size: 1 Servings per Recipe: 12 Amount Per Serving  Calories 203 Calories from Fat 56  % Daily Value* Total Fat 6g 10%   Saturated Fat 0g 2%   Mono Fat 3g     Poly Fat 2g   Sodium 90mg 4% Total Carbs 35g 12%   Dietary Fiber 3g 11% Protein 4g   Vitamin A 0% Vitamin E 6% Vitamin C 8% Calcium 6% Iron 9% Vitamin B-6 5% Folate 1% Phosphorus 13% Potassium 4% Magnesium 8% Thiamin 13% Niacin 6% Pantothenic acid 3% Zinc 3% Copper 5% Manganese 35% Selenium 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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