These salty muffins are an easy and delicious recipe to savor by itself, or as a complement of a light meal (e.g. soup). This recipe holds all the goodness of a vegan, gluten-free food to take at home or on-the-go (it’s perfect for picnics).
Ingredients: 1.5 cup GF flour*, 1 cup finely shredded carrots, 1.5 cup unsweetened veggie milk (soy, rice, almond), 1tsp (flat) xantan gum, 2 tsp baking powder, 1 tbp grounded flax seeds, 2 tbsp coconut flour, 1 tsp salt**, 1/4 tsp ginger (powder), 1/4 tsp cinnamon, 3 tbsp olive/coconut oil, 2 tbsp goji berries (optional).
Mix all “dry” ingredients in a mixing bowl, pour in gently the “wet” ones and mix well until smooth. Add 1-2 tbsp of water if necessary. Fill in the muffin cases until 3/4 and bake them in pre-heated oven at 220 ºC (or 428 ºF), for ca. 30 minutes (check the muffins during baking until they are golden outside or cooked inside).
For a sweet version, add 2 tbsp of a natural sweetener (e.g. agave syrup, raw cane sugar, raw coconut sugar, xylitol, etc). Add raw, natural cocoa nibs for a deluxe recipe. Enjoy with consciousness of the goodness you are bringing to yourself and the world.
Vegan, because I care!
* a rice + oat GF flour mix works wonderful; I like to grind GF oats in food processor to obtain GF oat flour; tip: grind extra oats and store in a mason jar for future cooking – it’s simple and cheap.
** Himalayan salt preferably.
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