Hello Newsletter Subscribers!
I know it's been quite a while since you've heard from me with the quarterly Nutrition News. Having to oversee the care of aging parents took me away from many of my nutrition-related activities for more than an year. I'm glad to be back to my normal routine, and I hope to start reaching out again with nutrition information that you can use. Of course, if you have moved on to other things, I understand completely! I do hope, though, that you will stick around!
Let me start off by telling you about my website, Gluten Free Lifestyle Learning. I started this site as a blog a few years ago, shortly after learning I had celiac disease. If you have celiac disease, or want to learn more about gluten sensitivity or the gluten free lifestyle, I have devoted this site specifically to that topic. In fact, I just release a new e-book "The Quick Start Guide To A Gluten Free Lifestyle" , which you might be interested in reading. Since this is a brand new E-book that has just been published I would like to extend a special invitation to you, my readers. If you would like to receive a copy of my new ebook, please click on this link: http://www.gflifestylelearning.com/quickstartguide/ . Once you have visited the link put in the password glutenfree2 and then click the link to download the e-book. I would like to ask that in return, you post a short review of the book on Amazon.com...it's easy to do, and would take just a moment of your time. Thanks!
**The E-book will be available as a free download for limited time, so download yours today.
I'd like to share a recent gluten free recipe I came up with for banana muffins made with Teff, a gluten free ancient grain. Teff is a fine grain that grows predominantly in Ethiopia. The grain has a very mild, nutty flavor, and is high in protein, calcium, and iron. Ground into flour, teff makes an excellent gluten-free flour alternative. Use it to make pie crusts, cookies, breads, and an assortment of other baked goods. Banana Teff Muffins – Makes 10-11 Small Muffins 1/2 cup brown sugar 3/4 cup teff flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 tsp cinnamon 1/4 tsp salt 1 1/2 tsp baking powder 2 eggs 1/3 cup canola oil 2/3 cup mashed banana 2-4 Tb. water or enough to thin the batter Preheat oven to 400º F. Grease muffin cups. Combine sugar, flours, tapioca starch, baking powder, cinnamon and salt. In a separate bowl mix eggs, oil, and banana; add to flour mixture, mixing quickly. If the batter is very thick, add in water by the tablespoon to to thin as needed (I used about 2 1/2 Tb. water). Fill muffin cups 3/4 full and bake for approximately 25 minutes. **Be careful not over bake the muffins as they can turn out too dry.
Enjoy! |
