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2 cups gluten free oat bran

1/4 cup + 1 tablespoon applesauce

1/4 teaspoon salt

1 cup dairy free milk (unsweetened rice or almond milk)

1/4 cup local honey (I put slightly less than this)


1.  Pre-heat oven to 425 degrees F.

2.  Line 12 medium muffin cups with paper baking cups. (NOT tin lined).

3.  Combine dry ingredients in mixing bowl with a whisk.

4.  In a separate bowl, combine milk and applesauce.

5.  Whisk the wet ingredients and pour in with the rest.  Mix it all with a wisk.

6.  Fill muffin cups just over half full.

7.  Bake for 9-10 minutes or so.  Baking time varies.

NOTE:  The applesauce replaces the sugar and the need for eggs.  But you can add eggs, if desired, even if you leave the applesauce amount the same.  The honey is also a sugar replacement.

I usually multiply this recipe 4 times, and after they have cooled, I freeze them in a freezer safe plastic bag.  Then we just take two or three out each morning, and thaw them in the microwave.  We pour a little honey over the top to sweeten them. 



I would only recommend this one for special occasions, as it’s quite sugary, even though my recipe uses beet sugar.

1 cup cornmeal

3 cups all-purpose gluten free flour

1 1/3 cups beet sugar or coconut sugar

2 tablespoons aluminum free baking powder

1 teaspoon salt

2/3 cup olive or avocado oil (Avocado oil works as a natural sunscreen.  God’s creative, isn’t he?)

1/3 cups coconut oil or coconut butter (softened)

2 tablespoons local honey (local seems to be good to get the body use to local plants, in case of seasonal allergies)

4 beaten eggs or egg replacer (If you use real eggs, I recommend organic, free range, GMO free.  Sometimes allergic reactions to eggs don’t show up with this kind of eggs.)

2 1/2 cups dairy free milk (unsweetened rice or almond milk)


Preheat oven to 350 degrees F

Mix the dry ingredients together with a whisk.  Do the same with the wet.  Then whisk or mix with an electric mixer together.  I wouldn’t double this recipe.  There’s so much of it that it almost overflows a very large bowl that you may end up having to use the mixer for too long, and make the batter too fluffy.

Pour batter into a lightly greased 9×13 baking pan.  Bake for 30-40 minutes, until the top starts to brown and show cracks.  Even when it’s done, you’ll want to be careful handling it for several minutes because it’s delicate and may fall in the center.