[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow  Powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Main function:

1.Wide-spectrum antibiotic, bacteriostasis and sterilization.

2.Clearing away heat and toxic material, activating blood and dissolving stasis.

3.Lowering blood pressure and blood-fat

4.Protecting brain cell.Resisting tumor

5.Enhancing human immunity and delaying aging.

Applications:

1. Applied in pharmaceutical field, it is mainly used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.

2. Applied in health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.

3. Applied in food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.

4. Applied in feed additive field, it is mainly used in feed additive for developing the poultry, livestock and fishes against the disease and promoting growning and improving the flavor of egg and meat.

5. Applied in veterinary field, it is mainly used to inhibit the reproduction of colon bacillus, salmonella and etc. It also can treat respiratory infection and disease of digestive tract of poultry and livestock.

https://mhlnk.com/BF8E9983 Minerals, Polysaccharides, Goji Berries, Aloe Vera by David Wolfe oct 11 5

For more about our gluten free recipes, that are vegan, low glycemic, and delicious go to – https://mockingbirdbakery.tumblr.com/

This week we have another gluten free recipe idea to share! We’ll be baking healthy and filling Cranberry-Carrot Muffins! They’re packed full of nutrients and their hint of spice makes them perfect for winter mornings. These muffins are a vegan food, gluten-free, nut-free, low-glycemic, and so good!

For a recipe book from this episode go here: https://issuu.com/mockingbirdbakery/docs/mocktv_recipebook_2/1

HOW TO MAKE CRANBERRY-CARROT MUFFINS:

* This recipe makes 18 regular muffins or 40-48 mini muffins, depending on the size of the mini muffin tin.

Tools you’ll need: muffin tins / muffin tin liners / 2 large bowls / knife / grater / juicer / whisk / spatula or spoon / wooden toothpick / wire cooling rack

Ingredients:

1 cup sorghum flour
¾ cup garbanzo/chickpea flour (or you can use “garfava” flour, which is a blend of garbanzo and fava beans)
½ cup flaxseed meal
1 teaspoon cinnamon
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon nutmeg
1 cup warm water
½ cup sunflower oil
1 cup packed finely grated carrots
1 cup dried cranberries (or other dried fruit) + an extra handful to sprinkle on top if you’d like the muffins to look extra tasty!
½ cup coconut sugar
¼ cup pure maple syrup
1 medium orange, for the juice and zest (or use 1 tablespoon orange juice)

Instructions:

1. Start off by lining or greasing your muffin tins. Preheat your oven to 350F.
2. Whisk the first section of ingredients (sorghum flour through nutmeg) in a large bowl.
3. Zest and juice the orange into a large separate bowl. Mix in the remaining ingredients.
4. Pour the flour mixture in a bit at a time and stir until just combined.
5. Scoop ¼ cup batter into each muffin cup if you’re making regular muffins. If you’re making mini muffins scoop 1-2 tablespoons into each muffin cup, depending on the size of the tin. I used a very mini muffin tin so only needed 1 tablespoon per cup. Sprinkle a few cranberries over each cup of batter to make for better presentation after they’re baked!
6. Bake regular muffins for 25-30 minutes (I baked mine for 27 minutes) and mini muffins for 15-20 minutes (I baked mine for 17). The muffins are done when the tops bounce back when touched and when a wooden toothpick inserted into the middle comes out clean.
7. Let cool a few minutes in the tin then transfer to a wire cooling rack to let cool the rest of the way. (Or scoop them out and eat them while they’re still warm and crumbly!)

+ Here’s a great tip my Mom taught me: If you don’t have enough batter to fill every muffin cup, put a little bit of water in each empty cup. This will help the muffins bake evenly!

Let us know what you think and how it goes trying out these recipes! If you have any suggestions for what you’d like to see us make, leave it in the comments section.

Keep an eye out for new episodes every Monday.

Thanks for watching!

Music:
All music provided by: www.incompetech.com
Composed by: Kevin MacLeod
Song: Quasi Motion

Follow us on:

Facebook – facebook.com/mockingbirdbakery
Instagram – @mockingbirdbakery
Tumblr – mockingbirdbakery.tumblr.com
Twitter – @mockingbirdbkry

Official Site – mockingbirdbakery.net

Cameras:
Canon 5D Mk2
Canon 6D