October 21, 2011

Apple Buckwheat Muffins

I am lucky not to have any food allergy or intolerance. I think I can eat pretty much anything without getting abnormal reaction. When I think of people with allergies, I imagine it must not always make their life very easy. But I’m curious, you see. I found some great books at the library about gluten-free/dairy-free/soy-free cooking. Plus I read blogs with amazing looking recipes that don’t have the conventional list of ingredients. So I decided to challenge myself and change a bit my habits. It can’t be bad for me after all? For instance, I enjoy baking a lot and thought that I would try different flours (millet, chickpea, rice, spelt, quinoa, etc) and not to use too many eggs. I loved the results! – different flavours, textures and still very tasty.

I had in mind to try muffins so I worked a bit on my list of ingredients and ended up with these beauties – gluten, dairy free and no added sugar!

A few days later, I read an article about a competition organised by a French catering company which provides people with allergies/intolerances with alternatives to ‘conventional’ food. I thought I’d give it ago and would submit my muffin recipe.

I hope you like it too.

Apple Buckwheat Muffins (GF and vegan) – makes about 8 muffins

  • • 100ml vegetable oil
  • • 100ml rice milk
  • • 150ml unsweetened apple sauce
  • • 2tsp baking powder
  • • ½ tsp salt
  • • 125g buckwheat flour
  • • 40g brown rice flour
  • • 60g millet flakes
  • • 1tsp ground cinnamon
  • • 1 big apple, peeled, cored and cubed
  • • 50g walnuts, chopped
  • • 30g pumpkin seeds + extra for sprinkling
  • • 3tbsp maple syrup

  • 1. Preheat the oven to 190°C.
  • 2. In a large bowl, mix all the dry ingredients.
  • 3. In another bowl, mix all the wet ingredients + the apples.
  • 4. Mix the dry ingredients with the wet ingredients. Pour into a muffin tray lined with paper cases. Sprinkle with pumpkin seeds.
  • 5. Cook in the oven for about 25-30min until lightly golden. Leave to cool down before tucking in.

    Muffins aux Pommes et Sarrasin (Sans Gluten et Végétalien) – pour 8 muffins environ

  • • 100ml d’huile végétale
  • • 100ml de lait de riz
  • • 150ml de compote de pomme
  • • 2cc de levure
  • • 1/2cc de sel
  • • 125g de farine de sarrasin
  • • 40g de farine de riz complète
  • • 60g de flocons de millet
  • • 1cc de cannelle moulue
  • • 1 grosse pomme, pelée, évidée et coupée en cubes
  • • 50g de noix, hachées
  • • 30g de graines de courge + extra pour saupoudrer
  • • 3cs de sirop d’érable

  • 1. Préchauffer le four à 190°C.
  • 2. Dans un saladier, mélanger les ingrédients secs.
  • 3. Dans un autre saladier, mélanger les ingrédients liquides + les pommes.
  • 4. Mélanger les ingrédients secs avec les ingrédients liquides. Verser dans des moules à muffins. Saupoudrer de graines de courge.
  • 5. Faire cuire au four pendant 25-30min jusqu’à ce que les muffins soient légèrement dorés. Laisser refroidir avant de déguster.
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