Strawberry Shortcake Muffins

Strawberry Shortcake Muffins
Strawberry Shortcake Muffins

I have been itching to get into gluten-free vegan cooking for quite some time – my experiments went as far as an amazing pizza base recipe I found (which I have used over and over again) but finally I’ve taken the steps to create the most delicious strawberry muffins which are for my kids breakfast / lunches… and I sooo reckon they will eat them!

It was actually quite weird doing this recipe – knowing I was going to blog it – and turning the oven on…. ummm… so yeh everyone – this ain’t raw!

Ingredients:

1 cup raw sugar

1/2 cup extra virgin olive oil

1 1/2 cups almond milk

1/2 cup soy berry yoghurt

3 1/2 Tsp. baking powder

2 1/2 cups brown rice flour (I milled 250 g brown rice in my thermomix for 1 minute on speed 9)

3/4 cup potato starch

1 Tsp. xanthan gum

2 cups chopped strawberries

(OK – you get this is going to require a trip to the health food shop but I can guarantee it is worth it!)

Method:

Turn your dehydrator – oops sorry – oven on to 190 degrees Celsius.

Line a 12 muffin tray with muffin patty pans…

Grab yourself a medium size bowl and stir together the sugar, oil, milk and yoghurt.

In a large bowl, whisk together the baking powder, brown rice flour, potato starch and xanthan gum.

Add the chopped strawberries to the flour and coat well.

Slowly mix the liquid through the dry ingredients until well combined.

Grab yourself a 1/3 measuring cup and dollop cupfuls into the muffin patty pans.

Bake for 20-minutes until firm to touch and slightly browned… cool for 15 mins before serving!!!!

Om – nom – nom…. and Ommmmm again…

Delicious – will make again.

I’m going to keep a few in an airtight container to see how long they keep and also freeze a few to see how they go after thawing 🙂

Happy tummies to you xxx

Ally x

 

 

 

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