Corn Muffins

Makes 12
From: Amy Hinrichs

1 cup almond milk
1 tsp lemon juice
2 tablespoons milled flax seed
6 tablespoons water
8 medjool dates (16 smaller dates)
1 cup Sorghum flour
1 cup yellow corn meal
1 tsp baking soda
1 tsp baking powder
1 can of corn drained

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Measure out the milk and add the lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
3. Mix the flax seed and water. Let the mixture sit until it thickens.
4. Pull out your food processor and put the chopping blade in.
6. In a mixing bowl, add the sorghum flour, corn meal, baking soda, and baking powder. Mix just a couple of seconds until ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients. 
8. Add the milk and flax seed to the food processor. Run the food processor until all the ingredients form a smooth mixture.
9. Mix the wet ingredients into the dry. Stir just to incorporate them.
10.  Gently fold in the corn.
10. Divide the dough evenly into the muffin tins. 
11. Cook 20 minutes until the top is firm.
12. Cool them on a wire rack. 

chocolate-chip-brownie-bars

From:  http://chocolatecoveredkatie.com/2015/07/13/chocolate-chip-brownie-bars/

1/3 cup unsweetened applesauce

1 cup almond butter

1 tsp pure vanilla extract

1/4 cup sorghum flour

1/4 cup cocoa powder

8 - 10 majool dates

1 1/2 tsp baking soda

1/2 cup mini chocolate chips (mini are best, but regular will also work

Instructions

Preheat oven to 350 F and grease an 8×8 pan. Set aside. In a large mixing bowl, stir together the first 3 ingredients until smooth. Add all remaining ingredients, and stir. Only if it’s too dry after stirring to resemble a thick brownie batter, very slowly add a little milk of choice (or water) until the desired texture is reached. Smooth evenly into the prepared pan, then press in some extra chocolate chips if desired. Bake 20 minutes, then remove from the oven. It will look a little undercooked, so do not touch the pan for at least 15 minutes. After this time, it will have firmed up and you can cut without crumbling. After a day, leftovers should be stored in the fridge for freshness.

Sweet potato, asparagus, spinach, and red pepper quiche

1 large sweet potato
1 bunch of asparagus
2 tbsp olive oil
1 red bell pepper, diced
2-3 cups baby spinach
1 yellow onion, diced
1-2 cloves garlic, finely diced
4 eggs
1/2 cup milk
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried black pepper
1/4 cup mozzarella cheese

1.  Pre-heat the oven to 350.
2.  Peel and thinly slice the sweet potato.  Make the slices similar in size so they cook evenly.
3.  Spray a pie pan with cooking oil.  Layer the potato in the pan.  For the slices that stand upright along the edge, cut those in half.  You don't want the potato sticking up above the dish.
4.  Cook the potatoes for 30-40 minutes or until they are soft.
5.  While the potatoes are cooking, cut the asparagus into bite size pieces.  (Make sure you snap or cut off the end where it tends to be woody.)    Mix with the olive oil and some black pepper.
6.  Put them in the oven with the potatoes to cook.  Cook 20-30 minutes or until they are soft and slightly browned.
7.  Saute the spinach until it wilts.  Make sure to stir it so it doesn't stick or you can add a little water.
8.  You want to dry off the spinach once it is done.  Put it on a tea towel and press on it to get all the moisture out.
9.  In the same pan, add your onions, red pepper, and garlic.  Saute until they are soft.
10.  Once the asparagus is done, add it to the pepper pan along with the spinach.
11.  Mix the rest of the ingredents together in a bowl.
12.  Turn the oven up to 375 degrees.
13.  When the potatoes are done, spread the veggies evenly over the top.
14.  Whisk the egg mixture together, and pour over the veggies.
15.  Cook 35 minutes or until done.