Morning Glory Burgers Recipes

SEEDED MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.
• In a medium bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking soda, cinnamon and salt. In a small bowl, whisk together the eggs, oil and vanilla. Add the wet ingredients to the flour mixture and whisk to combine. Add the carrots, apple, pineapple, raisins, coconut and sunflower seeds; stir to coat.
• Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the tops evenly with sesame seeds. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool completely in the muffin pan set on a rack.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

MORNING GLORY BURGERS

Steps:

• Combine all ingredients and mix lightly.
• Grill, broil or pan fry until cooked through.
• Serve on toasted rolls with you choice of toppings.

MORNING GLORY BREAKFAST COOKIES

Steps:

• Pre-heat- Heat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
• Wet ingredients- In a microwave- safe dish, melt the coconut oil. Stir in the applesauce, vanilla, honey and eggs.
• Dry ingredients- Measure out the rolled oats, white whole wheat flour, ginger, cinnamon, baking powder and flax, and mix into the wet ingredients until well combined. Fold in the carrots, coconut, dried cranberries and pecans.
• Form the cookies- Using a measuring cup, scoop ¼ cup portions onto the parchment paper and pat into circular 'cookies' about ½ inch tall with a spoon. The batter will be soft.
• Bake- Bake for 11-13 minutes, until the tops of the cookies spring back when touched.