Carrot Cake Muffins

1 1/3 cup of rye flour
1 1/3 cup of barley flour
1 cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
2 Tablespoons of ground flax seed
6 Tablespoons of rice milk
1 cup of carrot puree (about 6 small carrots boiled and pureed with a few Tablespoons of water)
1/2 cup of safflower oil
1 teaspoon cinnamon
1 Tablespoon of Tang

Preheat oven to 350 degrees. Mix dry ingredients together. In a seperate bowl, stir together wet ingredients. Stir wet ingredients into dry ingredients until combined. Put batter into muffin cups. Bake for 25-30 minutes. When cool, frost with butter frosting.

Quesadillas

Tortillas:

2 cups of masa flour
2 cups of water

Mix and stir. Preheat electric tortilla maker. Put a scoop of batter in the middle of the press. Press down to flatten and cook 60 seconds. Remove with a spatula and place in a tortilla holder and cover (This softens and makes the tortillas pliable). Repeat until batter is gone.

Filling:

1 chicken breast
sweet potato
1/4 - 1/2 cup of daiya brand cheddar cheese substitute

Boil the chicken breast in water until thoroughly cooked. Place in blender with about 1/4 cup of left over broth and puree. Place in bowl. In the meantime, cube sweet potato and boil until cooked through in another pot. Puree the sweet potato with water until the consistency is similar to mashed potatoes. Add 1/3 cup of the sweet potato puree to the chicken puree. Stir in the cheese substitute.

Spread the filling on a tortilla and top with a second tortilla. Bake at 375 degrees for 8-12 minutes, or until lightly browned. Cut into quarters and serve.

*For my toddler, I cut it into bite size pieces so it is easy for him to feed himself.