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Gluten-Free Vegan Gingerbread Muffins

Gluten-Free Vegan Gingerbread Muffins

There is nothing quite like the distinctive and comforting aroma of fresh gingerbread baking in the oven. Especially prized during the winter months and a favorite during Christmastime, it's really quite easy to make the magic happen in your own kitchen. Cookies, loaves, breads or muffins, or all of the above, are always a welcome treat to tuck into.

My latest attempt to please the resident gingerbread aficionado in my house — my husband, that is — are these all vegan gingerbread and dark molasses muffins made with brown rice, quinoa and chickpea flours. While retaining a certain density, these attractive and fragrant muffins are moist but with a light and fluffy interior at the same time — despite the absence of gluten — with a slightly crunchy exterior from cornmeal. I'm certain after enjoying these that there is no reason to reserve the enjoyment that the rich earthy depth of gingerbread creations brings to only a few months of the year

Dry ingredients:
  • 1 cup yellow cornmeal
  • 2/3 cup brown rice flour
  • 1/3 cup quinoa flour
  • 1/4 cup besan (chickpea) flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon sea salt
Wet ingredients:
  • 2 flax eggs (*see below)
  • 2/3 cup almond milk
  • 1/4 cup unsweetened applesauce
  • 1/2 cup molasses
  • 1/4 cup maple syrup or honey
  • 2 teaspoon fresh ginger, grated
  • 1/3 cup sesame oil
  • 1/2 teaspoon vanilla
  • 1/2 cup raisins (optional)
Instructions:
  • Grease or line 12 standard size muffins cups. Preheat an oven to 375°.
  • Whisk together the dry ingredients in a large bowl.
  • In a medium bowl, beat together the flax eggs, almond milk and applesauce. Stir in the molasses, maple syrup or honey, ginger, oil, vanilla, and raisins if using until well combined.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
  • Spoon the batter evenly into the prepared muffins tin. Bake for 20 to 25 minutes or until lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven and let sit in the pan for another 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
  • *Note: To make two flax eggs, whisk together 2 tablespoons of ground flax seeds with 6 tablespoons water. Let sit for 10 to 15 minutes.

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