Carrot Raisin Muffins
Recipe posting soon... It took a few tries to get this one just right ! But it turned out FaNTasTiC!!!
The UgLy MuFfiN Fiasco!
So I venture out to try another recipe in my handy food allergy book and I really thought it was going to create some beautiful pictures!
Apple Streusel muffins, sounds perfect right.
Well... not so much, especially since I thought for some reason to try making the streusel without the xanthan gum.They are the ugliest darn muffins I have ever baked.
Ha, ok ok ok I see why I am supposed to follow the recipe given to me.
Those of you who know me know, this is tough for me!
But as I mentioned sometimes the ugliest muffins taste the best. They looked ok when they went into the oven.....
but when they came out WaaLaaa……
Recipe from Elizabeth Gordons : Allergy Free Desserts.
BaNaNa BrEaD
1/3 cup Olive oil
2/3 cup organic brown sugar or sub in alternative sweetener such as honey, maple syrup, Jerusalem artichoke syrup.
1tsp vanilla extract
1 ¾ cup GF flour mix (I used Bobs Red mill GF all purpose)
2 tsp aluminum free baking powder
1 ¼ tsp cinnamon
1tsp Xanthan gum (optional) I have done it both ways it works just fine either way
1/2tsp sea salt
1 ½ cups mashed bananas (approx. 4 bananas worked for me)
3tbsp ground flax meal
10tbsp water
¼ cup rice, almond, coconut or soy milk.
Optional
GF, DF, EF chocolate chips, raisins, almonds, walnuts, pecans
Preheat oven 350
Grease non stick bread pan
Mix flax meal and water in separate bowl and set aside for about 3minutes
Cream together oil, brown sugar, rice milk, and vanilla in a large bowl. Add in flax meal and water and mix together.
In separate bowl mix together flour, salt, baking powder, & xanthan gum
Add mashed bananas to sugar and oil mixture and mix thoroughly.
Add in dry mixtures and mix until combined.
Pour directly into loaf pan and bake about 1 hour. Let cool completely (important) & enjoy!
My kids love banana bread and it is always a nice easy semi healthy snack to grab and go with our busy after school schedules.
I actually feel really good about giving them this alternative. Although they do not have any other choice with their current diet restrictions . My son actually prefers it to my old recipe!
It does come out VERY dense so don’t be surprised.
I have found that eliminating the xanthan gum in recipes such as these is totally fine and it bakes up really well. This is the side of me that tries to
keep things as Whole and Real and non GMO as possible.
Hope this recipe finds you happy & healthy
LunaMamaP
~bLueBeRrY MuFfinS~
1cup GF Vanilla rice milk1tsp cider vinegar
3 tbsp water
1 tbsp ground flax meal
2 cups Bob's red mill GF all purpose baking flour
1/2 cup granulated sugar
1tsp vanilla extract
1tbsp baking powder
1tsp xanthan gum
1/2 tsp baking soda
1/2 salt
1/4cup liquefied organic refined coconut oil. Stir and warm just slightly to obtain liquid state.
1 cup fresh organic blueberries
~Preheat oven 375
Line muffin pan with liners
In 1 sm bowl mix rice milk and cider vinegar to create allergy-free buttermilk.
In another bowl gently mix flax meal, vanilla extract and water and let set for a few minutes.
Mix thoroughly.
Now mix flax meal mixture, liquid coconut oil and buttermilk mixture. Mix together.
Add all liquid ingredients to dry stir until combined.
Fold in fresh blueberries.
Spoon batter into muffin liners and Bake for about 18-20 minutes. Flax meal makes things bake a little more golden brown than regular baking. Bake until toothpick comes out clean and let cool completely.
Once completely cool you can store them in an airtight container in refrigerator for about 3 days.
I make these and freeze them in smaller batches to keep them fresher and make the batch last longer.
