Gluten-Free
Apple Cinnamon Muffins with Toasted Walnuts and Raisins
There are so many recipes out there these days using all sorts of flours. Almond flour, coconut flour, chickpea flour. It's a little expensive to purchase some of these flours especially if you are not sure if you will like them or how you will use them. I bought some chickpea flour several months ago after I saw a particular blogger posting tons of great looking recipes using the ingredient. You can find many chickpea flour recipes on Camilla Saulsbury's blog "Power Hungry".
Janet, a gal in my Tuesday knitting group, is sensitive to gluten so sometimes we chat about gluten-free cooking and baking. I mentioned to here I was finding lots of coconut flour and almond flour recipes but I had not yet taken the plunge and purchased the flours. She told me she was not a fan of coconut flour so she brought me what she had on hand so I could experiment with it. I think Janet said she found baking with coconut flour to be tricky or finicky. I can't recall for sure.
This past week, I decided to try out a chickpea and coconut flour recipe. I was hoping they would turn out well so I could bring them to the Tuesday knitting group. As I was whisking together the batter, it occurred to me that Janet had told me she would not make it to knitting this week! Whoops! I brought the muffins to the knit shop and the gals liked them. I'll have to make them again for Janet!
Gluten-Free - Apple Cinnamon Muffins with Toasted Walnuts and Raisins
Ingredients:
¾ cup chickpea flour
¾ cup chickpea flour
¼ cup coconut flour
¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
⅓ cup oil (I used soybean oil)
1 egg
4 ounces unsweetened applesauce
½ cup unsweetened soy milk, whole milk or almond milk
1 teaspoon almond extract
3 tablespoons maple syrup
1/3 cup walnuts, chopped (if desire, toast walnuts in a dry skillet until a few shades darker)
a few tablespoons of raisins
Preparation:
Preheat oven to 350°F. Place paper or foil muffin liners in 8 spaces of muffin pan. Spray the muffin liners with non-stick spray such as "Pam".
First, combine chickpea flour, coconut flour, baking soda, baking powder, cinnamon, and salt in a bowl. Stir with a whisk to combine.
In a separate bowl, place oil, egg, applesauce, soy milk, almond extract, and maple syrup. Stir well with a whisk. Next, add wet to dry ingredients, and stir or whisk until smooth. Because the batter is gluten-free, it's ok to whisk vigorously to get any lumps out.
Fill the 8 muffin liners evenly with batter. Bake for 22 to 25 minutes or until lightly browned on edges. Remove muffins from the tin and cool.
This recipe is based on a recipe I found on line which can be found HERE.
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