White Lions Tea House - Orillia

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Amazing Muffins (Gluten-free and Vegan!)

I think I have finally created a decent Vegan and gluten-free muffin..Sugar free, dairy free, egg free, wheat free and still yummy!  I made a bunch for a friend's weekend getaway so I will have to check in with her when she returns but I had the runt of the litter this morning and actually liked it!  I make my own gluten-free flour blend but you could use a commercial one...the results might differ slightly.  My basic blend is 1/2 rice flour, 1/2 sorghum flour, 1/4 tapioca starch and 1/4 either corn starch or potato starch.  The sorghum flour gives it a less bland flavour.  You can use coconut flour as well.

Carrot Apple Muffins:

2 cups gluten-free flour blend

1 tsp zantham gum

1/4 cup oatmeal (gluten-free brand)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

Stir these dry ingredients together.

Whisk together:

1/2 cup applesauce

2/3 cup liquid honey

1 1/2 cups soy/almond/coconut milk (I don't recommend rice milk because it is too watery)

1/4 cup coconut oil melted (or other vegetable based oil)

Pour over dry ingredients and stir until moistened

Add:

1 1/4 cups grated, peeled tart apple (1 large)

1 1/4 cups grated, peeled carrots (2 medium)

1/2 cup chopped nuts or sunflower seeds

1/2 cup raisins or dried cranberries

Stir until blended.  Using an ice-cream scoop (for consistent size) scoop into prepared muffin cups (lined with paper cups is best)

Sprinkle cinnamon sugar evenly over the tops (I use organic raw sugar 1 tsp sugar and 1 tsp cinnamon)  You can omit the sugar if you want them truly sugar-free but this little bit adds a nice touch.

Bake in a 350o oven for 20 to 25 minutes or until a toothpick inserted into the centre of the muffins comes out clean.  You can store in an airtight container for 2 days or freeze for up to a month.14305367 1231606216890765 1646909218570457098 o

 

 

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