Teff Flour, Chickpea Flour & Almond Flour/Meal 

Can usually be purchased at your nearby health food store in the gluten free flour area (or order online).  You could make your own almond meal/flour by putting raw almonds in a high speed blender, be careful not to over blend as this will result in almond butter spread.

Step 1   Preheat oven to 350°F for muffins ( or 300°F for bread) and prepare a 8 1/2 by 4 1/2-inch pan baking pan or muffin tins by greasing with a bit of coconut oil & dusting with chickpea, teff or gluten free flour of your choice (or use paper muffin cups or parchment paper in the baking pan) .

Step 2  Mince the dates in a food processor.  Next add the lemon juice, pumpkin puree, maple syrup, vanilla, almond butter & grated apples and process until just combined.

Step 3  Place all the remaining dry ingredients in a bowl (teff flour, chickpea flour, almond meal, potato starch, sea salt, baking powder, baking soda, cinnamon, ground cloves, ground nutmeg, & ground allspice).  Mix well.

Step 4  Pour wet mixture into the dry ingredients & mix BRIEFLY to combine.

Step 5  Immediately scoop batter into the greased baking pan or muffin tins.  Distribute the batter evenly.  

Muffins bake for about 20 minutes or until a toothpick placed in the center comes out clean.  Remove from the oven and place on a cooking rack to cool completely before removing from the tins.

Bread bake for 45-60 minutes or or until a toothpick placed in the center comes out clean.  Remove from the oven and place on a cooking rack to cool completely before removing from the pan.

Freezable - Place in an air tight container.