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Saturday, October 23, 2010

Wheat-free Muffins

I conjured up these muffins today for a friend who has a gluten intolerance. I am happy to say that she loved them. They are fluffy,scrumptious and filled with healthy ingredients. Best of all they do not taste like buckwheat at all - you would never know there is no wheat in them!! :-)


Approx 2 1/2 cups freshly & finely ground almonds
Approx 1 1/2 cups buckwheat flour
Approx 1 cup tapioca flour
Approx 1 cup gluten free pancake mix (Red Mill brand)
1 level Tbsp baking soda
1 level tsp aluminum free baking powder
4 TBSP cinnamon powder
1 tsp nutmeg (optional)
2-3 TBSP vanilla essence
1 1/3 cup maple syrup
3/4 cup safflower oil
2 pureed bananas
Approx 3-4 cups of water
1 1/2 cups cranberries
1 1/2 cups carob chips
3/4 cup flax seeds


Preheat oven - 385 Fahrenheit

Mix all dry ingredients in a big bowl. Blend together the wet ingredients and pour into the dry ones. Mix well.
The dough should be medium runny and kind of goopy.

Grease muffin trays and fill with the dough. Bake approx 30 mins, til muffins are a lovely chocolate color. If the muffin springs back when you lightly press your finger into the surface its ready. Allow to sit awhile to steam themselves loose from the edges of their cups -- this especially if you filled the muffin dough in generously to the brim -- then they will come out of the muffin tray quite easily.

Serve warm or cool, as you like. Makes 18 - 20 muffins. Very more-ish, these wont sit around for long! :-)

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