Allergy-Friendly Apple Cinnamon & Raisin Muffins
1 cup nondairy milk (I use organic rice)
1/2 cup grapeseed oil
1 1/4 cups agave nectar
1 1/2 cups unsweetened apple sauce
2 tablespoons pure vanilla extract
1 cup buckwheat flour
1 cup chickpea flour
3/4 cup brown rice flour
3/4 cup tapioca flour
1 1/2 teaspoons xanthan
2 teaspoons gluten-free baking powder
1 teaspoon Celtic sea salt
1 tablespoon cinnamon
2 cups raisins or sultanas
1. Preheat oven to 325 degrees F. Mix together all of the wet ingredients in stand mixer.
2. Sift together all of the dry ingredients and raisins, then add to the wet ingredients and mix until smooth and well combined.
3. Bake about 30-40 minutes until a skewer comes out clean. Allow to cool completely.
Source of recipe: I just don't think you can go wrong with the combination of apples, cinnamon and raisins. In fact, if you are baking egg-free sweet breads, cakes and muffins, apples are one of your best culinary friends. They help to bind and add texture and flavor that is not too overpowering (you could use an extra pinch of cinnamon if you wanted more of a kick) and create a light springy texture. If you need to whip up a treat for anyone with food allergies, these are fantastic. I have to say, though, I served these up to a ton of my toxic omnivore friends and they gobbled them up with glee.
SO HOW'D IT GO?
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