iEat Green

Guest:  Sarah Gabriel Sarah Gabriel is an author, educator and the managing Director at The Home Grown Institute – organizing community-centered, skills-focused, action-driven events that teach home-scaled sustainable and regenerative practices.  She is also helping organize the Homegrown, "Springing Good Intentions into Action" Conference on March 24th-25th. Gluten-Free, Dairy Free, Blueberry Banana Muffins Preheat oven to 350* 2 cups Gluten-free Flour ( 1cup of Bob’s Red Mill and 1 cup Arrowhead Mills) 1 ½ ts. Xanthan gum 1/4 tsp. baking soda 2 ½ tsp. baking powder ½ tsp. salt 2/3 cup organic sugar 1 teaspoon of cinnamon ½ cup of oil 1 teaspoon vanilla 1 ¼ cup mashed banana (about 3) 1 cup blueberries 2 eggs, beaten In a medium bowl, stir and toss together the GF flours, baking powder, baking soda, salt and cinnamon  Set aside.  In another medium bowl beat together the banana and oil until mixed (don’t worry if the mixture looks lumpy and curdled) then add the sugar and eggs and mix until completely combined.  Add the vanilla. Add the dry ingredients and stir just until blended.  Add the blueberries and fold in. Prepare a cupcake tin with cupcake liners or spray and dust with GF flour. Spoon into the prepared tins and fill each cup about ¾ of the way.  Bake until a toothpick inserted in the center of a muffin comes out clean.  This should take approximately 15-20 minutes.  Let the muffins cool in the tins for 5 minutes, and then remove. Yields about 12 standard muffins.