Carrot Pecan Bran Muffins

Prep Time: 10 min
Cook Time: 25 min
Serves: 22 regular muffins
Difficulty: easy

Ingredients:

• 1 package Farm Boy™ Bran Muffin Mix
• 1 tsp Farm Boy™ Organic Ground Cinnamon
• ½ tsp Farm Boy™ Ground Ginger
• 2/3 cup Farm Boy™ Virgin Cold Pressed Sunflower Oil
• 2/3 cup water
• 4 Farm Boy™ Omega 3 Eggs
• zest of 1 orange
• 1 cup grated carrot
• ¼ cup hemp hearts
• 2/3 cup chopped, toasted Farm Boy™ Raw Pecans

Directions:

1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a large bowl, combine Farm Boy™ Bran Muffin Mix, Farm Boy™ Organic Ground Cinnamon, Farm Boy™ Ground Ginger, Farm Boy™ Virgin Cold Pressed Sunflower Oil, water, and Farm Boy™ Omega 3 Eggs. Mix until everything is fully incorporated, about 3 minutes.
3. Add orange zest, grated carrots, and toasted chopped Farm Boy™ Raw Pecans. Mix until combined, about 2 minutes.
4. Divide batter into lined muffin pan, filling each about ¾ full.
5. Bake for 23-25 minutes, until tester inserted in centre comes out clean.
6. Cool on wire rack. Serve warm or at room temperature.

***

Chef’s Tips:

* These muffins are infinitely adaptable. Flavour them with dried fruit, nuts, or fresh berries.

* To make mini or jumbo muffins, you will need to adjust baking times accordingly.

* If this batch size is too large for your family, wrap the extra muffins and freeze them to use at a later date. To thaw, simply remove from freezer the night before and leave at room temperature.

The post Recipe for Carrot Pecan Bran Muffins from Farm Boy appeared first on Toronto Guardian.

Gluten Free Toffee Pecan Banana Bread

Ingredients:

• 1/2 cup brown rice flour
• 1/2 cup gluten-free oat flour
• 1/2 cup almond flour
• 1/3 cup tapioca starch
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed banana (about 2 large bananas)
• 1/3 cup melted unsalted butter
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 2 tablespoons maple syrup
• 1/2 cup chopped pecans, plus more for topping
• 1/2 cup Skor toffee bits, plus more for topping

Directions:

1. Preheat oven to 325°F (165°C). Grease an 8.5×4.5″ pan.

2. In a large bowl, whisk together all of the dry ingredients (brown rice flour, oat flour, almond flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt) until well combined.

3. In another bowl, mash the bananas. Add the melted butter, brown sugar, eggs, vanilla, and maple syrup. Whisk until smooth.

4. Pour the wet ingredients into the dry, and mix with a spatula. Make sure to fold from the bottom of the bowl and scrape down the sides to ensure all the flour is incorporated. Fold in the chopped pecans.

5. Scrape half of the batter into the prepared pan. Sprinkle on the Skor toffee bits in one even layer. Scrape the remaining half of the batter on top. Smooth the top with a spatula and top with a few more pecans and Skor bits.

6. Bake for 45-50 minutes, until the center looks and feels firm. If the top is browning too much, cover loosely with a piece of aluminum foil (after about 20-25 minutes).

7. Remove from the pan and let cool on a cooling rack. Let cool completely before serving.

Note: for the full instructional video, printable PDFs, notes, substitutions, and more, visit Gluten-free Baking Courses.

The post Recipe for Gluten Free Toffee Pecan Banana Bread from Robyn Harrison appeared first on Toronto Guardian.