Gluten and Dairy Free Mini Muffins- (a work in progress)

1 cup coconut flour
½ teaspoon salt
½ teaspoon baking soda
2 eggs
¼ cup agave nectar
¼ cup grapeseed oil

In a large bowl, combine coconut flour, salt and baking soda. In a smaller bowl, blend together eggs, agave and oil. Blend wet ingredients into dry. Scoop batter 1 tablespoon at a time into greased mini muffin tins. Bake at 350° for 7-8 minutes. Cool then remove from muffin tins and serve.

Adaptations:
- Replace agave nectar with brown rice syrup. You should add more syrup than the amount of sweetener called for- twice the amount of syrup when replacing agave.

-Replace eggs with flax. 2 T ground flax plus 6 T water equals 2 eggs. Let the mixture sit before adding to recipe. I tried making with eggs this time and it was the first time I've tried them in a while. I got sick. Don't know if it was the eggs or if it was something else, but hopefully I'll find out when my tests come back. This will probably work just as well with the flax.

- Add 1 tablespoon chopped fresh rosemary and 1 tablespoon lemon zest- packed and heaping. This is what the recipe originally calls for, but I thought it was way too much rosemary. I'm wondering if it was a typo. If I try it again, I'll update the amount I actually use.

-Add pumpkin and pumpkin pie spices. I added pumpkin to the unchanged recipe and then added spices and vanilla and the oil should have been reduced or eliminated. They were still good though. I will certainly be trying to improve this one. I miss eating pumpkin laced treats.

Still a lot to work on before perfecting this one. I served them at a girls night the other night and made a double batch. I forgot to not double the baking soda. They were disgusting. I threw them away. But the pumpkin ones I made this morning worked pretty well. Poor girls night friends. I wonder if they will ever eat my food again.

Adapted from: elenaspantry.com