Wednesday, October 12, 2011

Recipe for Fruity-Walnut Muffins, Gluten-free, Egg-free, Dairy-free

When you decided to go "gluten-free", what did you miss most?  French bread? Croissants? How about muffins?  I've gotten over the bread thing for the most part, but I must admit that I still have a muffin-fixation.  But when I take a look at those yummy-looking store-sold GF muffins, well, I just know that I would feel guilty for weeks if I spent $8-$10 for six muffins.  So, today I decided to try my hand at some with the fresh bag of Bob's Red Mill Biscuit & Baking Mix I have in my fridge... and lo and behold, I had all the other ingredients as well (I have much-adapted another online muffin recipe).

I have learned that to measure out all the ingredients in advance really does prevent over-doing some sprinkle or shake and probably speeds up the process as well (although I was in no big hurry today).  I use silicon muffin pans and find that I just have to trace around the perimeter of the muffin with my knife and voila! they fall effortlessly from the pan onto the cooling racks.

I ate these yummy puppies with raw honey.   Is it because I am muffin-deprived, or are they actually about the most scrumptious muffins I have ever eaten in my life?  The recipe follows: 

Combine 1 1/2 T. Flaxseed Meal (I grind mine in coffee bean grinder) and 4 1/2 T. Water. Stir until smooth and set aside. This is the "egg binder".

Measure out the following in advance:
1 C. Bob's Red Mill Biscuit and Baking Mix
1/2 C. GF/Wheat-free Oats
1/2 C. Coconut Palm Sugar or other sweetener of Choice
1 T. Cinnamon
1 C. Carrot, grated (about 2 Carrots)
1 C. tart Apple, diced (about 1+ large apple)
1/2 C. seedless Grapes
1/8 C. Walnut pieces
1/8 C. Flaxseed Meal (additional to the "binder" mix)
1/6 C. Apple Juice
1/2 C. Soy Milk
1 Tsp. Vanilla
1/4 C. Apple Sauce


Preheat oven to 375°F. Combine Biscuit & Baking Mix, GF/Wheat-free Oats, coconut palm sugar and cinnamon in a medium bowl. Stir well. Stir in carrots, apples, walnuts, flax meal and grapes. Put this mix aside. Combine soy milk, applesauce, vanilla, flaxseed ("egg") binder and apple juice in a food processor and pulse until smooth. Add to baking mix and stir until moist. Grease or spray muffin cups. Spoon batter into muffin cups. Bake for about 20 minutes. Remove muffins from pans immediately and place on cooling rack. Makes 6 large or 9 small Muffins.

Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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