Wheat-, Gluten-, Dairy-Free Muffins

Butternut Soup
31st Jul 2018

Wheat-, Gluten-, Dairy-Free Muffins

bmd

Ingredients:

2 cups Almond Flour
2 cups Rice Flour
5 ml Pink salt
7,5 ml Bicarbonate of Soda
2,5 ml Citric Acid
5 ml Cinnamon (optional)

5 Eggs
60 ml Honey
250 ml Olive Oil
30 ml Lemon Juice (fresh)
250 ml Flax seeds (soaked)
250 ml Fruit options (add last)

Method:

Beat all of the wet ingredients together (except fruit), stir  in the dry ingredients. Add your favourite optional variation such as bananas, cranberries, dates or carrot/pineapple. If you choose dates or cranberries it need to be soaked over night or at least for an hour. The flax seeds must be cover with cold water and leave to absorb the water so that it become a thick gel like consistency. Carrots without pineapple is dry, rather use 125 ml fine carrots and 125 ml fine pineapple.

Bake 15-20 min at 180 C. Cool down before you remove the muffins from the silicone baking tray. Can be frozen, defrost at room temperature only.

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