Corn Muffins Marinara Sauce

Corn Muffins Marinara Sauce

Ingredients:
2 cups yellow corn meal 3 tablespoons cold pressed olive oil
1/2 cup brown rice flour 4 large cloves garlic, chopped
1/2 cup tapioca flour 1 onion, chopped (optional)
2 tablespoons potato starch flour 1/2 pound mushrooms, sliced
2 tablespoons baking powder (non-aluminum) 2 (28 oz.) cans whole peeled tomatoes
3 tablespoons fructose 1 tablespoon oregano
1 teaspoon xantham gum 1 tablespoon parsley
1/2 teaspoon agar agar 1 tablespoon basil
1/2 teaspoon sea salt 1/2 teaspoon sea salt
1-3/4 cups rice milk 2 tablespoons fructose
2 tablespoons cold pressed sunflower oil 1/2 teaspoon black pepper
1 teaspoon vanilla extract 1/2 teaspoon or less crushed red pepper
1 cup corn kernels (optional) 6 fresh basil leaves, chopped

Directions:
Preheat oven to 350 F In an 8-quart pot, sauté garlic and onions until brown.
Mix dry ingredients with electric mixer. Slowly add rice Add mushrooms and continue to cook. Puree tomatoes in
milk while mixing. Add canola oil and vanilla extract. Add blender for 10 seconds or mash with fork and add to pot.
optional corn kernels. Spoon mixture into an oiled muffin Add all other ingredients and cook uncovered at medium-
pan. Bake at 350 F for 40 minutes or until top is light brown. high heat for 30 minutes stirring frequently. Serve and/or
Remove muffins from the pan and cool on a cake rack. freeze or refrigerate immediately. DO NOT allow sauce to
Makes 9 muffins. Add a little water to the unused muffin stand for any period of time to cool. Serves over 2 pounds
spaces. of quinoa pasta.
Oil and Garlic Sauce over Rice or Quinoa
SAUCES Pasta