Ingredients
- 1/2 acorn squash
1//4 cup ground flaxseed
1/3 cup hot water
2 tbsp canola oil
3 tbsp maple syrup
2/3 cup (4.6 oz) soft coconut palm sugar
3 tbsp tapioca starch
2 tbsp arrowroot starch
3 tbsp potato starch
1/2 cup white rice flour
1/2 cup millet flour
1 tsp guar gum
2 tsp baking soda
1/2 tsp cream of tartar
1/4 teaspoon salt
1/2 tbsp pumpkin pie spice
1 large sweet potato, grated
1 medium apple, grated
1/4 cup raisins, soaked in hot water and drained
Description
These Delicious, Gluten Free And Vegan Muffins Are Laced With A Spoonful Of Pumpkin Pie Spice And Given A Delicious, Moist Flavour From Acorn Squash, Sweet Potatoes And Apples. If You Have A Leftover, Baked Acorn Squash Half In Your Fridge, Go On And Use
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