Gluten Free Disappearing Sweet Potato Muffins - cooking recipe

Ingredients

1/2 cup brown rice flour
1/4 cup sorghum
1/4 cup quinoa, ground
1/2 cup almonds, toasted and ground
1/2 cup tapioca starch (or ground flax)
1 teaspoon guar gum
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 cups raw sweet potato, peeled and shredded (about 1 medium)
1/2 cup raisins (soaked in boiling water) (optional)
1/2 - 1 cup walnuts (optional)
1/2 cup honey
1/4 cup oil (I use coconut or grapeseed)
1 teaspoon vanilla extract
2 eggs, room temperature

Preparation

Whisk together the brown rice flour, sorghum, tapioca starch, guar gum, baking powder, spices, salt and grated sweet potato. Toast the almonds in a dry stainless steel pan until you can smell them (about 5 minutes stirring often). Grind the almonds and quinoa. Mix well with dry ingredients until there are no lumps.
In a medium bowl melt coconut oil if you are using whisk in honey, vanilla and eggs (if coconut oil is too hot it will cook the eggs so do them separately if you use coconut oil).
Mix wet ingredients into the dry and fold in the walnuts and drained raisins if you're using them.
Let dough sit for 30 minutes to allow guar gum to set.
If you use an ice-cream scoop you can cook these on a cookie tray covered with parchment because they don't spread much. Or you can grease and flour the cookie tray, spread it in and make a big bar out of it. That's what I do now, it's much easier and faster.
Cook in a 350 degree oven for 20 to 30 minutes until a toothpick inserted in centre comes out clean.