dairy and gluten free muffin experiments.

A few weeks ago one of my friends asked if I could make a gluten, dairy-free and preferably vegan breakfast option for her weekend wedding. 

Obviously I was thrilled. And then I remembered how difficult it is to actually make a breakfast option that is gluten, dairy-free and preferably vegan that people would actually want to eat. Since there were going to be a variety of preserves available, I really wanted to make muffins. 

Unfortunately, my search for the perfect muffin on the web left me with at least three batches of muffins in the garbage can (or saved in the freezer for clinton to eat later, he will eat anything....). After combining a few different recipes, and making some gf tweaks, I came up with this:

ginger & toasted pumpkin seed muffins

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In a large bowl, combine

  • 1.5 cups of gluten free rolled oats
  • 1.5 cups unsweetened natural apple juice.

Allow to sit for 30 minutes. 

In another bowl, combine:

  • 1.5 cups all purpose, gluten free flour (I use Namaste)
  • 1/3 cup + 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt

Set aside.  

Finally, in a third bowl, puree 

  • 3/8 cup banana
  • 3/8 cup canola oil.

Stir in oat mixture. Blend well.  

Add the wet ingredients to the flour mixture.  

Stir in

  • 1 cup of roughly chopped organic crystallized ginger chunks.  

Spoon batter into muffin cups. 

Lightly toast a few tablespoons of chopped pumpkin seeds, top muffins with toasted seeds. 

Cook at 400 degrees for 20-25 minutes (This is a pretty hot temp for muffins, but it worked in this recipe. Keep an eye on them or bake at 350 for a longer time).

Remove from oven and allow to cool.  

 

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