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Ingredients Jump to Instructions ↓

  1. 2 tbsp ground flaxseed

  2. 1/4 cup hot water

  3. 1/4 cup millet flour

  4. 1/4 cup sorghum flour

  5. 1/2 cup rice flour

  6. 1/4 cup potato starch (NOT potato flour)

  7. 1/4 cup cornstarch

  8. 1 tbsp baking powder

  9. 1/2 tsp baking soda

  10. 1 tsp guar gum

  11. 1/2 tsp sea salt

  12. 1/2 tbsp cinnamon

  13. 1/2 tsp nutmeg

  14. 1/2 tsp ginger

  15. 3/4 cup dark brown sugar

  16. 1/3 cup canola oil

  17. 1 tsp pure vanilla extract (make sure it's GF)

  18. 1 tsp rice vinegar

  19. 1/4 cup soy milk

  20. 1 apple, with peel, coarsely grated

  21. 3/4 cup whole hazelnuts, toasted and chopped finely (not ground, though)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F, line 12 muffin cups with paper cups.

  2. In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.

  3. In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.

  4. In a large bowl beat together brown sugar, oil, vanilla and rice vinegar. Add flaxseed mixture and blend in well.

  5. Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.

  6. Fold in shredded apple and hazelnuts.

  7. Portion into the prepared muffin cups.

  8. Bake 35 minutes, until they test done.

  9. Remove from the pans immediately and cool on wire racks.

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