Beat until light and fluffy, about 5 minutes. Add the egg and mix until blended. Pour in the peppermint extract and honey. In a separate bowl mix together flour, xanthan gum, baking soda, baking powder, cornstarch, and salt. Stir to combine. Slowly add to the butter mixer and mix for 5 minutes. Stir in chocolate chips and crushed candy cane.. Preheat oven to 375°F (190°C).Grease 12 muffin cups or line with paper liners. Topping: Combine flour blend, brown sugar, pumpkin seeds and cinnamon in a medium bowl.Stir in melted butter. Reserve. Muffin: mix flour blend, baking powder, cinnamon, nutmeg, ginger and salt in a medium bowl.In a separate large bowl whisk eggs, brown sugar, milk, oil and vanilla.
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In medium stock pot, heat olive oil over medium high heat for a minute. Add onion, garlic, and carrot and saute until onion is soft and golden, about 10 minutes. Add whole tomatoes, crushing them roughly with your hans. Add the vodka and salt and bring to boil, then reduce to a low simmer.. Add flour and beat on high speed for 2 minutes. Place in greased bowl, cover with plastic wrap and tea towel and let rise for 1 hour. Grease a 9" x 5" (23 cm x 13 cm) loaf pan. Stir down dough and place in prepared pan. Cover with tea towel and let rise for 60 minutes. Preheat oven to 400°F (200°C). Bake 50-55 minutes, until golden and.
