Sunday, September 19, 2010

Gluten-Free Fall Specials: Blueberry Explosion Muffins from Veganlicious

Veganlicious is a fabulous gluten-free blog that I've been following since I started blogging over a year ago. Selene often posts raw foods recipes, and those have been the inspiration for my raw desserts. In fact, I enjoy Selene's recipes so much that I'll often give her a nudge if she hasn't posted in a while. I'll "gently" leave a comment on her blog asking for a new recipe. Luckily, Selene doesn't mind my bugging her and has indulged me with a guest post today. 





















I love fall! I love the smell, I love the fashion – the greys, aubergine, burnt umber, the knits and suit material, tweeds – I love the soups, and that you can have soup again! And I love, love, love that I can turn on my oven again.

To celebrate, here's a recipe for what can only be called the Blueberry Explosion Muffins. Low in sugar, calories and fat, this egg-free, dairy-free, gluten-free muffin is full of flavor.

Like Iris I'm going back to school. I will be working towards becoming a registered holistic nutritionist two evenings a week, after work. All very exciting, but of course it means less time to make food, and a greater need to have premade food that's easy to grab and go! A great breakfast-on-the-run or mid-day snack, these muffins are a deliciously perfect answer to that problem.

Blueberry Explosion Muffins 


Ingredients:

Wet
2/3c soy milk (I used Silk Organic Soy Milk – Original)
1/2tsp apple cider vinegar*
2 ripe bananas (Note: this muffin is more like a blueberry banana bread, in that it's subtly sweet. If you prefer a sweeter muffin, swap out half of one of the bananas for 1/4c agave nectar. Also, using very ripe bananas will make it sweeter.)
1/3c unsweetened apple sauce

Dry
1/2c + 3tbsp brown rice flour
1/4c tapioca starch
1/3c + 2tbsp potato starch
1/2tsp baking soda
3/4tsp baking powder
2tbsp flax seed, ground
1tsp nutmeg
2tsp cinnamon
1 1/2c blueberries (frozen or fresh) – for a real blueberry extravaganza, use 2 cups; it'll be like more blueberry than muffin! Note: using frozen blueberries will give your muffins a pretty purple swirl. You could also try using spiced apples instead of blueberries for a true fall flavour.

Directions: 
  1. Preheat oven to 325F
  2. Mix the soy milk with the apple cider in a small bowl and set aside for 5-10 min until it curdles.* You can use lemon juice in a pinch if you don't have apple cider vinegar on hand.
  3. Blend the applesauce with bananas to form a puree.
  4. In a large bowl, combine the dry ingredients (except the blueberries).
  5. Add the wet ingredients (banana/applesauce puree, agave nectar if you're using any, soy milk mixture) to the bowl and stir until well mixed. Don't over mix. Fold in the blueberries.
  6. Lightly spray a muffin pan with non-stick spray and bake right away. 
  7. Bake for 20-22 minutes or until cake tester comes out clean.
Makes 14 muffins 

*“In vegan baking applications, vinegar is often used for it's leavening and flavor enhancing properties. Adding 1 ½ teaspoons of apple cider vinegar to 1 cup of soy milk and letting it sit for about 10 minutes allows the soy milk to curdle. The acids in the vinegar also help activate baking powder and baking soda which enhance the leavening or rising of your baked eats, making a better crumb.” (Source: veganbaking.net)


 Selene is the author of veganlicious, a vegan, gluten-free and sometimes raw food blog. In 2002, Selene became vegan and discovered she was gluten intolerant. Since then she has become increasingly interested in food, and especially its connection to health. Observing that many people seem to feel that “good for you” and “tastes great” are mutually exclusive, she has made it her mission to promote just how delicious healthy eating can be.


Thank you, Selene! For those of you wondering, I'm in Seattle now and so grateful to everyone who has provided us with delicious recipes this month! Our next recipe will be from the delightful Aubree Cherie at Living Free. Wonder what she'll bring us? Your guess is as good as mine!

11 comments:

Deanna said...

Oh yay! A new person to follow. Thanks Iris!

the actor's diet said...

yum! i'm gonna repost this on my facebook fan page!

Maggie said...

Yay a new blog for me to follow! Sound like yummy muffins and I like the little vinegar tidbit at the bottow. Thanks Iris and Selene.

Ricki said...

These do sound awesome! I love that they can be made with no added sweetener at all. Thanks for the recipe!

gfe--gluten free easily said...

How nice to meet Selene! I so love her sentiments on fall. So many of us seem to feel the same way. I got excited just reading her thoughts and thinking of chocolate suede, nubby sweaters, and the like. ;-) And, blueberry explosion muffins--very cool and delish indeed!

Thanks, Selene and Iris! So glad you are getting settled in Seattle, dear. :-)

Hugs,
Shirley

Samantha Angela @ Bikini Birthday said...

Like Tim Hortons' muffins but better!!

Simply...Gluten-free said...

Thanks for introducing me to a new blog! I like fall too, but in Florida we dont get to wear the sweaters and boots :( I just turn the a/c down and pretend its nippy outside and crank up the oven.

Tasty Eats At Home said...

This sounds great! I didn't know this about adding vinegar to vegan baked goods - sounds like something I need to do to a lot of my baked goods too!

I Am Gluten Free said...

And I thought the only reason to add apple cider vinegar to the milk was to help turn it into buttermilk! I love learning the science behind baking, especially gluten free baking. And what I especially like about this recipe is that it provides further proof that you CAN bake deliciously without eggs and dairy! Thanks for the inspiration!

Anonymous said...

If I wasn't concerned about gluten what would be used in place of the brown rice flour, tapioca and potato starch? I am very interested to try this! I have been looking for 'sugar free' recipes! Thank you!

Iris said...

@Anonymous, If I were going to make this, I would probably just replace the whole amounts of gluten-free flours with whole wheat flour. But, the recipe is from Veganlicious and I haven't tried it myself, so you might want to try clicking on her link and seeing what she thinks.
Good luck! Let us know how it works if you try it!

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