Sugar Dairy And Gluten Free Muffin Recipe With Raspberry.

02 Dec 2016 11:08

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As I recently have a little time, I was browsing on the internet the other day. Looking for new, interesting tips, inspiring dishes that We have never used before, to impress my loved ones with. Searching for a while yet could not discover too many interesting things. Right before I wanted to give up on it, I found this yummy and easy treat by chance. It seemed so tempting
on its pic, that called for fast action.
It absolutely was not difficult to imagine just how it's created, how it tastes and just how much boyfriend is going to love it. Actually, it is rather easy to delight the man when it comes to desserts. Yes, I'm a blessed one. Or perhaps he is.Anyway, I got into the page: Suncakemom and then used the comprehensive instuctions that were accompanied by impressive shots of the procedure. It just makes life much easier. I can imagine that it is a slight hassle to take photos in the middle of cooking in the kitchen as you may normally have sticky hands and so i really appreciate the commitment she put in for making this blogpost and recipe easily followed.
That being said I'm inspired presenting my own, personal recipe in the same way. Thanks for the idea.
I was fine tuning the initial recipe create it for the taste of my loved ones. I have to mention it was a great outcome. They prized the flavor, the thickness and loved having a delicacy like this in the midst of a busy week. They basically demanded even more, more and more. So the next occasion I am not going to commit the same mistake. I am likely to multiply the amount .

easygranolarecipe1_zpseed640ab.jpegThe article Sugar Dairy And Gluten Free Muffin Recipe With Raspberry. was originally posted on SunCakeMom.

Super easy gluten free muffin recipe without sugar or dairy. Prepared in 10 minutes, ready in half an hour.
Whats the story of me coming up with a gluten free muffin recipe? Well, my sister-in-low were due to visit us recently. So I had some complications to solve… Yeah, if you don't know me, you might be wondering whether I had any problem with family members. No, it's not that. The thing is, I had to use my cooking and baking skills in a completely unknown territory. She has gluten allergy, she's lactose intolerant and to to that she on sugar free diet. Complete sugar free!!! I mean we don't use any refined sugar either but normally I make desserts sweeter with honey, banana or dried fruit.
Luckily we have quinoa seeds, buck wheat and oat bran at home.
We also use rice milk and coconut milk as an alternative of cow milk.
So I had some supply to choose from.
Here's how I made it:
100 grams quinoa (grinded)
A teaspoon baking powder
5 spoonfuls coconut milk
(Optionally 1-2 spoonfuls agave syrup or honey if you are only refined sugar free)
Handful of raspberries
Crack the eggs, separating whites from yolks.
Measure quinoa seeds. Grind until you get flour like texture of it.
Mix baking powder with quinoa flour.
Put egg whites into a mixing bowl. Beat it until soft peaks form.
Keep beating whilst you mix yolks (optionally agave syrup or honey) with the egg whites.
Fold quinoa flour carefully in with the egg mixture alternating it with the coconut milk. Mix until it's incorporated well.
Pour mixture into muffin baking tray. I personally use silicone muffin baking cups to make life easier. So first I place cups into the tray then pour mixture into them.
Throw raspberries on top of each muffins. More raspberries you use better it tastes. Raspberries give muffins a great taste and it's nice decoration too.
Pop raspberry muffins in the pre-heated oven and bake for 20 minutes in 180 C degrees.
Serve them for dessert or as a teatime snack.
Stock up your shelf before heating up the oven!

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