Gluten, egg, dairy free almost vegan muffins

26 Jun

I’ve been trying the whole gluten free thing, not sure if it’s working for me…

It’s called “almost vegan” because it has honey. I don’t know what to call myself, probably vegan that eats seafood and honey, allergic to nuts, temporarily gluten-free. It’s complicated, I know

Meanwhile, finding recipes is a struggle. Here is one of the good ones, with modifications. Found on Kitchen Stewardship blog, the photo is from there too. This recipe is a bit different from the original on the blog, still tastes great, if you ask me.

Ingredients
  • 2/3 c. brown rice flour
  • 1/2 c.  buckwheat flour
  • 1/2 c. corn starch
  • ½ tsp. cinnamon
  • ¼ tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1/2 c. raisins
  • 3/4 c. honey
  •  2 Tbs. freshly ground flax + 6 Tbs. hot water
  • ½ c.  coconut oil
  • 1/4 c. cold water
  • 1 1/4 c. apple sauce – regular or with cinnamon

Instructions

Mix all dry ingredients, then add liquid, mix all together. Add flax seed egg replacement in the end, when it becomes gooey. Preheat the oven to 350, bake it in muffin pan for 15-20 min

My personal tip – if you use measuring cups for oil and honey – pour oil first, then use the same cup for honey. This way the honey will not stick to the sides.

Good luck, my gluten-free friends!

Read more at http://www.kitchenstewardship.com/2013/09/26/fall-recipe-connection-best-gluten-free-pumpkin-muffins-dairy-free-egg-free-corn-free-soy-free-nut-free/#Gtke7j3csVrHyltP.99

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