Lemon chia muffins

This is adapted from the Wheat Free Market's recipe for lemon poppy muffins. It can be doubled to make a dozen muffins. 

Lemon chia muffins

Rhubarb & ginger jam drop biscuits (1)

This is a recipe adapted from Wheat Free Market. These biscuits are cake-like in texture but very light. They go very well with tea (or milky tea as Husband says!). If you like a firmer texture, freeze them for an hour or so and serve.

Rhubarb & ginger jam drop biscuits

One-Minute Bread

From the Wheat-Free Market recipe.

Ingredients

makes 2 slices

¼ C Wheat-Free Market All-Purpose Baking Mix Scant 
⅛ tsp of salt 
1-½ tbsp ghee, expeller pressed coconut oil or extra light olive oil (Using butter will create air pockets in the bread from the small water content)
1-½ tbsp water 
1 large egg

Instructions

1. In a small bowl blend the baking mix, salt, oil, water and egg.
2. Pour the batter into a 5 inch microwave safe square or sandwich shaped container. Tap the container on the counter to ensure the batter is spread out evenly. 
3. Microwave for 60-90 seconds (microwave ovens may vary) or until the center is done. 
4. Once bread is cooked, invert onto cooling rack and allow to cool at least 2-3 minutes before using a serrated knife to split the bread into 2 slices. 
5. Make sandwich as you like it with warm bread or allow the bread to cool. Consider using smoked turkey breast or turkey leftovers; lettuce; sliced avocado; bacon.