Grain Free Muffins

Recipe:

Dry Ingredients:
1 1/2 c coconut flour
1c tapioca flour
1/2 c almond meal/flour
1/2 t salt
2t Xanthum Gum (guar gum or gelatin ok too)
2t Baking Soda
4t Baking Powder
1/2 c sunflower seeds any nut ok (optional)
2/3c spectrum shortening

Wet Ingredients:
2c wet fruit (mashed bananas, applesauce, defrosted frozen berries, stewed prunes/raisins)
1c flax egg replacer (equal to 4 eggs)
3/4 c honey

1. Combine all dry ingredients in a large mixing bowl and mix well.
2. Add shortning to dry ingredients cutting with a fork until shortening is well distributed.)
3. Mix wet ingredients together
4. Combine wet and dry ingredients. Fold together (makes lighter)
5. Consistancy - should stick to your hands, wetter and lighter than cookie dough, like wet, sticky bread dough.
6. Roll into balls, These muffins hold the shape they are set down as, no growing/changing.

Bake approx 25 mins, at 350 until toothpick comes out clean.

If you need to stir in more liquid once all ingredients are incorporated, good ideas are:
-Coconut milk, nut milk, mineral water

Variations- Change any of the flour combination's and keep the chemistry the same (baking soda, powder, xanthum gum, salt, shortening/butter/marg/coconut oil)
-poppy seed add 1T poppy seeds +/- and 1T almond extract (add to taste)
-add any kind of nut
-raisins, cinnamon
Basic grain free muffins. Tastes like a whole grain muffin.

Stewed Prunes in above muffin