Wise Eyes - the Adventure Begins

Possibly the 1st "green" young adult novel. 

Now available on Amazon.com:

http://www.amazon.com/dp/0984268251/ref=cm_sw_r_tw_dp_dJ.ctb0Y839CF72H via @amazon

 

   Wise Eyes is a contemporary coming-of-age story dedicated to the great Beehive State, Utah. This first introductory book is set in Cache Valley, the north region of the state.

   You'll meet Daniel, Jenny, their friends and family. You'll learn about the Church of Jesus Christ of Latter-Day Saint culture, be subjected to vegetarianism and its school of thought and have the opportunity to ponder many of the great mysteries of life.
   Author Marcy Hope Williams offers unique perspectives that only a true granola-cruncher could write.

   Lexile Measurement: 880

Golden Gluten-Free Apricot-Walnut Muffins

 

MAKES 10-11

2/3 cup soy milk

1 teaspoon apple cider vinegar

2/3 cup combined Smuckers' Simply Fruit apricot jam & agave nectar (1/2 c jam, then the remainder with agave)

1/3 cup safflower or canola oil

2 teaspoons vanilla extract

1 1/3 cup Arrowhead Gluten Free all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of fine sea salt

1/2 cup chopped walnuts

Preheat the oven to 325 degrees.

Line a 12-cup muffin tin with paper liners or spray tin with oil.

Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn’t bubble, keep stirring the mixture until it does.

Add agave nectar, oil, and vanilla and stir.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the wet ingredients to the dry, mixing until no lumps remain.

Add walnuts & stir.

Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes - should be golden color. 

Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before eating.

*I adapted Alicia Silverstone's Kind Diet wheat cupcakes to create gluten-free apricot muffins.

**Even though the Arrowhead Mills includes a rising agent, I still kept the baking powder & soda measurements the same.

Yummy!