[Latin Name]  Pinus pinaster.

[Specification] OPC ≥ 95%

[Appearance] Red brown fine powder

Plant Part Used: Bark

[Particle size] 80Mesh

[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

[What is Pine bark?]

Pine bark, botanical name Pinus pinaster, is a maritime pine native to southwest France that also grows in countries along the western Mediterranean.  Pine bark contains a number of beneficial compounds that are extracted from the bark in a way that doesn’t destroy or damage the tree.

[How does it work?]

What gives pine bark extract its notoriety as a powerful ingredient and super antioxidant is that it’s loaded with oligomeric proanthocyanidin compounds, OPCs for short. The same ingredient can be found in grape seeds, the skin of peanuts and witch hazel bark. But what makes this miracle ingredient so amazing?

While OPCs found in this extract are mostly known for their antioxidant-producing benefits, these amazing compounds exude antibacterial, antiviral, anticarcinogenic, anti-aging, anti-inflammatory and anti-allergic properties. Pine bark extract can help reduce muscle soreness and may help improve conditions relating to poor circulation, high blood pressure, osteoarthritis, diabetes, ADHD, female reproductive issues, skin, erectile dysfunction, eye disease and sports stamina.

Seems like it must be pretty amazing, but let’s look closer. The list goes on a bit further, as the OPCs in this extract may “inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and to affect enzyme systems,” which basically means it may be a natural treatment for many serious health conditions, such as stroke and heart disease.

[Function]

1. Lowers Glucose Levels, Improving Diabetic Symptoms
2. Helps Prevent Hearing Loss and Balance
3. Staves Off Infections
4. Protects the Skin from Ultraviolet Exposure
5. Decreases Erectile Dysfunction
6. Reduces Inflammation
7.  Helps Increase Athletic Performance

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

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Tumblr – mockingbirdbakery.tumblr.com
Twitter – @mockingbirdbkry

Official Site – mockingbirdbakery.net

Cameras:
Canon 5D Mk2
Canon 6D

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