Gluten-free, dairy-free, egg-free, rice-free carrot-nut muffins
posted August 2016
I know a woman and her daughter who require a diet free of gluten, dairy, eggs, rice, legumes and several other things. It's hard to find recipes that are nutritious and also avoid their list of banned foods, so I developed these muffins for them. I haven't tried it yet, but I'm sure that a wide variety of things could be substituted for the carrots and nuts to provide nutritional and flavor variety.
Heat until liquid and blend together:
1/3 cup coconut oil
1/3 cup honey
Stir in:
1 cup teff flour
1/4 cup quinoa flour
2/3 cup sorghum flour
1/2 cup potato starch
1/4 cup tapioca starch
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon GF baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup coconut milk (if canned, shake vigorously before opening to mix the water, etc. back in)
1/3 cup unsweetened applesauce
3 teaspoons vanilla extract
1/3 cup water
2 teaspoons apple cider vinegar
Then mix in 1/2 cup chopped nuts and 1 cup chopped carrots. Spoon into muffin cups. These don't rise very much so you can put more batter in the muffin cups than for normal muffins. For the standard size muffins, bake 20 - 22 minutes at 400 F.
posted August 2016
I know a woman and her daughter who require a diet free of gluten, dairy, eggs, rice, legumes and several other things. It's hard to find recipes that are nutritious and also avoid their list of banned foods, so I developed these muffins for them. I haven't tried it yet, but I'm sure that a wide variety of things could be substituted for the carrots and nuts to provide nutritional and flavor variety.
Heat until liquid and blend together:
1/3 cup coconut oil
1/3 cup honey
Stir in:
1 cup teff flour
1/4 cup quinoa flour
2/3 cup sorghum flour
1/2 cup potato starch
1/4 cup tapioca starch
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon GF baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup coconut milk (if canned, shake vigorously before opening to mix the water, etc. back in)
1/3 cup unsweetened applesauce
3 teaspoons vanilla extract
1/3 cup water
2 teaspoons apple cider vinegar
Then mix in 1/2 cup chopped nuts and 1 cup chopped carrots. Spoon into muffin cups. These don't rise very much so you can put more batter in the muffin cups than for normal muffins. For the standard size muffins, bake 20 - 22 minutes at 400 F.