Blueberries Muffins

• 1 cup of almond flour
• 1 cup of organic brown rice flour
• 2 eggs
• 1/3 cup of coconut oil
  
• 1/4 à 1/3 cup of honey
  
• pinch of salt
  
• 1/2 teaspoon of baking soda
• 1 teaspoon of guar gum
  
• 1 cup of applesauce
• 1/2 cup - 1 cup of fruits or nuts (blueberries, rasberries, pieces of dark chocolate, ...)

Mix all the ingredient and cook for about 20-25 minutes at 350° F.
Makes 12 little muffins.

Gluten Free Pancakes

• 1/3 cup of olive oil
  
• 2 eggs
• 3/4 cup of apple juice
• 3/4 cup of almond milk (rice milk or another kind of milk)
  
• 2 cup of brown rice flour
  
• 1 teaspoon of baking powder
  

These pancakes are absolutely delicious! Even better than the ones made with wheat flour! It's a recipe inspired from the Marilu Henner cooking book "Healthy Life Kitchen" and I got it from one of my friend (Janice).

Makes approx. 4 to 6 servings.

The Famous Gluten Free Bread!

• 3 1/4 cups of organic brown rice flour
• 2 1/4 teaspoons of active dry yeast
• 1 1/2 teaspoon of sea salt
• 3 teaspoons of organic cane sugar
• 2 1/2 teaspoons of guar gum
• 3 tablespoons of olive oil
• 3 eggs
• 1 2/3 cup of almond milk

Mix all the dry ingredients. Add the other ingredients and mix well. Cook in a bread machine and choose the "Whole Wheat Bread" setting.

You can't knead the dough. The texture is more like muffins or a cake mixture.

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Variation: Flax Seeds and Almond Flour Bread

• 2 cups of organic brown rice flour
• 1 cups of almond flour
• 1/2 cup of freshly ground flax seeds
  
• 2 1/4 teaspoons of active dry yeast
• 1 1/2 teaspoon of sea salt
• 3 teaspoons of organic cane sugar
• 2 1/2 teaspoons of guar gum
• 3 tablespoons of olive oil
• 3 eggs
• 1 2/3 to 2 cups of almond milk (the quantity depends on the humidity content of the almond flour)
  

Proceed the same way as the previous recipe.

Granola

• 1/4 cup of coconut oil
• 1 egg
• 1/4 cup of dates purée (*see recipe below)
• 1/4 cup of honey
• 1/2 cup of quinoa or buckwheat flakes
• 1/4 cup of sunflower seeds
• 1/4 cup of chopped nuts and/or chocolate
• 1/2 cup of puffed brown rice cereals
• 1/4 cup of brown rice flour

Mix all the ingredients, transfer the mixture in a greased pan (approx.: 11 in x 7 in) and cook for about 10 to 15 min at 350° F. Let cool in the refrigerator before cutting.

Make approximately 10-12 servings.

** To make dates purée: bring the dates to boil in an equal quantity of water until they are soft. Then, reduce them to purée in the blender. Keeps very well in the freezer. **