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or bread

1/2	c. cooked quinoa, millet, or other	1/4	c. applesauce
	   grain (see Misc. section)	1/2	c. apple, pear, or peach juice
1/2	c. each finely grated zucchini, 	1-2	tsp. vanilla extract
	   towel-dried, and carrot		2	c. kamut flour*
1/2	c. crushed pineapple, drained	3-4	tsp. baking powder
1/4	c. honey, maple syrup, or fruit	1/4	tsp. sea salt
	   concentrate			1/2	c. raisins or chopped nuts,
optional (my kids don't like)

     To cook quinoa, simmer 3 T. dry quinoa in 6 T. water 20 minutes.  Mix
all the wet ingredients thoroughly and gently.  Stir in the cooked quinoa.
In a separate bowl, sift together the flour, baking powder and sea salt.
     Preheat oven to 375 degrees.  Lightly oil muffin pan and dust with
flour.  Combine wet and dry ingredients thoroughly until a slightly stiff
but stirable batter forms.  Fold in raisins or nuts, if using.  Scoop batter
immediately into pan .  Bake 20-40 minutes ( mine took 25 minutes), until
toothpick comes out clean.  Cool in pan 15 minutes..
For Bread:  Reduce honey to 1/2 cup.  Oil large loaf pan and line bottom
with wax paper.  Dust with flour.  Scoop batter into pan and smooth.  Bake
at 350 degrees 55-60 minutes or until bread is lightly browned and toothpick
comes out clean.  Cool bread 15 minutes in pan before removing and slicing.
* Instead of kamut flour,  you may use oat flour if 2 tsp. guar gum is also
          *       Gretchen J. Henderson Gregory           *
          *             NATURAL NUTRITION                 *
          *  http://www.aa.net/~gregfam/nutritio.htm      *
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