Tomorrow my family and I are venturing south for our annual family vacation.
This is my first time traveling with my new diet so we are bringing a lot of food for me in the car. Marinated chicken tenders, quinoa salad, cut veggies, granola bars and best of all MUFFINS! :)
I just baked up some delicious looking Maple Berry Muffins.
Here's the recipe:
(From The Flying Apron's Gluten Free Vegan Baking Book)
Maple Berry Muffins
-1 1/2 c brown rice flour
- 3/4 c garbanzo bean flour (sifted)
- 1 1/2 tsp baking soda
- 3/4 c sea salt
- 1/2 tsp ground cinnamon
- 1/2 c extra virgin olive oil
- 1 c water
- 1/2 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 1 c maple syrup
- 1/2 c raspberries
-1/2 c blueberries
1. Preheat the oven to 375* F
2. Combine brown rice flour, garbanzo bean flour, baking soda, salt and cinnamon in a large bowl.
3. In a different large bowl combine olive oil, apple cider vinegar, vanilla extract and maple syrup. Whisk to incorporate.
4. Continue to whisk and slowly add the flour mixture to the oil mixture until smooth. (The original recipe says to do this in the bowl of a standing mixer but since I do not own a standing mixer I whisked it by hand. It seems to have turned out fine.)
5. Divide the batter among 12 muffin tin cups lined with paper liners. Drop the berries on top and bake until the muffin tops are golden brown and slightly firm to touch, 20-25 minutes.
They just came out of the oven a few minutes ago and they smell amazing! I can not wait to try one out.
The Flying Apron's Gluten Free and Vegan Baking Book has definitely been a great purchase. All of the recipes are Gluten, Dairy, Egg and Soy free. There are a number of savory recipes in it in addition to all the sweet cookies, cakes, muffins and breakfast treats. Every recipe looks mouthwatering and so far every one we've made has been a big hit!