As I recently have some time, I was browsing on the web last week. Attempting to find new, fascinating thoughts, inspiring meals that We have never tested before, to surprise my family with. Looking for quite some time unfortunately couldn’t come across lots of interesting stuff. Right before I thought to give up on it, I stumbled on this fabulous and simple treat simply by chance. It seemed so scrumptious on its snapshot, it required rapid action.
It had been not difficult to imagine how it’s made, how it tastes and how much my husband is going to want it. Actually, it is rather simple to impress him in terms of puddings. Anyhow, I went to the site: Suncakemom and simply used the step by step instuctions that were combined with impressive images of the procedure. It just makes life faster and easier. I can suppose it’s a slight hassle to take pics in the middle of baking in the kitchen as you may most often have gross hands so I pretty appreciate the commitment she placed in for making this post and recipe easily followed.
With that said I am empowered presenting my own recipe in a similar fashion. Thanks for the thought.
I was tweaking the main mixture to make it for the taste of my loved ones. Need to mention it absolutely was a great success. They loved the taste, the structure and enjoyed having a treat such as this in the midst of a busy workweek. They quite simply requested lots more, many more. Thus next time I’m not going to commit the same miscalculation. I am gonna multiply the amount to get them happy.
The article Sugar Dairy And Gluten Free Muffin Recipe With Raspberry. was originally posted on SunCakeMom.
Super easy gluten free muffin recipe without sugar or dairy. Prepared in 10 minutes, ready in half an hour.
Whats the story of me coming up with a gluten free muffin recipe? Well, my sister-in-low were due to visit us recently. So I had some complications to solve… Yeah, if you don’t know me, you might be wondering whether I had any problem with family members. No, it’s not that. The thing is, I had to use my cooking and baking skills in a completely unknown territory. She has gluten allergy, she’s lactose intolerant and to to that she on sugar free diet. Complete sugar free!!! I mean we don’t use any refined sugar either but normally I make desserts sweeter with honey, banana or dried fruit.
Luckily we have quinoa seeds, buck wheat and oat bran at home.
We also use rice milk and coconut milk as an alternative of cow milk.
So I had some supply to choose from.
Here’s how I made it:
Ingredients:
100 grams quinoa (grinded)
A teaspoon baking powder
5 spoonfuls coconut milk
(Optionally 1-2 spoonfuls agave syrup or honey if you are only refined sugar free)
Handful of raspberries
Crack the eggs, separating whites from yolks.
Measure quinoa seeds. Grind until you get flour like texture of it.
Mix baking powder with quinoa flour.
Put egg whites into a mixing bowl. Beat it until soft peaks form.
Keep beating whilst you mix yolks (optionally agave syrup or honey) with the egg whites.
Fold quinoa flour carefully in with the egg mixture alternating it with the coconut milk. Mix until it’s incorporated well.
Pour mixture into muffin baking tray. I personally use silicone muffin baking cups to make life easier. So first I place cups into the tray then pour mixture into them.
Throw raspberries on top of each muffins. More raspberries you use better it tastes. Raspberries give muffins a great taste and it’s nice decoration too.
Pop raspberry muffins in the pre-heated oven and bake for 20 minutes in 180 C degrees.
Serve them for dessert or as a teatime snack.
Stock up your shelf before heating up the oven!