Inspired by the success of my gluten free baking from Elana’s Pantry, I attempted to create my own recipe for muffins.
I’ve always loved muffins. They’re such delightful, well-sized portions of yumminess. And the flavours are endless! They also freeze well, so until I embarked on my raw food journey, I always had a batch of muffins in the freezer for a quick snack.
I truly wasn’t sure how these would turn out, but I was pleasantly surprised. They still have a light texture, and whilst not overly sweet, they are still sweet enough to enjoy.
If you give these a try, please let me know how they turn out!
Lemon and Flaxseed Muffins
- 2/3 cup almond meal
- 1 1/3 cups gluten-free flour (I used Orgran)
- 1/2 cup coconut nectar
- 15 drops of liquid stevia concentrate
- 1 tablespoon gluten-free baking powder
- 140 grams pure apple puree (must be puree, not sauce, and sugar free)
- 1 teaspoon bi-carb soda
- 1/4 cup grapeseed oil
- 3/4 cup nut milk
- 3 tablespoons flax seeds
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Place all ingredients in the bowl and mix on speed 3 for 5 seconds, then up to speed 6 for 20 seconds
For traditional method:
- Place all dry ingredients into a bowl and combine
- Place all wet ingredients in a separate bowl and whisk together
- Make a well in the dry ingredients and add wet ingredients
- Mix until just combined – don’t over-mix
- Spread mixture evenly between 12 muffin cases and bake for 25-30 minutes at 180 C, until a skewer comes out clean
As with many diets and food allergies, there are a host of websites for each with information, news, ideas and recipes.
One that I found to be very helpful to suit our needs is Elana’s Pantry. She has the kind of recipes that I like – simple, wholesome and traditional – and her recipes are categorised depending on need. So whilst all of her recipes are gluten free, I can go to the Egg-Free page and find recipes that are even more ideal.
Of that big batch of baking I did last week, most of the recipes were from Elana’s site. Most of them turned out well, however my oven is dying, which makes it difficult to maintain the correct temperature. Many items wind up burnt on the outside yet still raw in the middle. With perseverance, and returning a few items to the oven, everything came out edible and pretty darn tasty.
The main staple in Elana’s baking is almond flour. This started me on a hunt – what on earth is almond flour? Some research and digging led me to the discovery that almond flour is essentially almond meal made from blanched almonds, and ground a little finer. The result is a crumbly, pale yellow and slightly oily meal.
There is some debate about just how healthy this is, due to the amounts used in recipes. 1 cup of the almond flour is equivalent to about 90 almonds, which you certainly wouldn’t generally eat in one sitting. Yet you wouldn’t (or certainly shouldn’t) eat an entire batch of biscuits made with that cup of almond flour either. I believe that the ‘everything in moderation’ rule applies here. Almonds are exceptionally healthy, with good fats and nutrients. As long as you eat the resulting baked goods in moderation, you can’t go too wrong.
I went a little mad and did a huge batch of baking last weekend, trying out some of the new gluten free recipes I’ve collected.
There was a mixed bag of results, which I will share with you over the next few days. Overall though, I’m pretty happy with how they turned out – especially my own modified recipe, which I was sure would wind up tasting like glue!
On the menu were:
- Quinoa and chia flatbread
- Muesli scones
- Fig Newtons
- Butter cookies
- Lemon and flax seed muffins
All recipes were gluten, dairy, egg and processed sugar free. And all perfectly edible, though some yummier than others!