Sunday, September 22, 2013

Gluten Free Zucchini Carrot Muffins




Ingredients:
  • 1 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1/2 cup quinoa
  • 1/2 cup flax seed
  • 1/4 cup sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 1/2 cup almonds
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon guar gum
  • 2 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch ginger
  • 1 pinch clove
  • 3 eggs
  • 1/2 cup vegetable oil (I use coconut)
  • 1 apple, grated
  • 1 cup yoghurt or 1 cup buttermilk
  • 3/4 cup brown sugar
  • 1/2 cup honey
  • 2 teaspoons vanilla
  • 2 cups zucchini, shredded and squeezed
  • 2 cups carrots, shredded
  • 3/4 cup raisins (optional)



Directions:


  1. Lightly grease 18 muffin cups.
  2. In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
  3. Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.
  4. In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
  5. Mix the dry ingredients into the egg mixture.
  6. Fold in the zucchini, carrots, apple and raisins.
  7. Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
  8. Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
  9. Cool 10 minutes in the muffin tin before transferring to wire racks.

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