19 Dec 2016 16:12
Tags
As I currently have some time, I had been browsing on the internet last week. In search of new, stirring thoughts, inspirational meals that I've never tasted before, to delight my loved ones with. Looking for a long time yet couldn't discover too many interesting things. Just before I wanted to give up on it, I found this delicious and simple treat by chance. It seemed so fabulous on its photos, that required rapid action.
It had been not so difficult to imagine just how it is created, its taste and just how much my hubby might like it. Actually, it is quite simple to please him when it comes to puddings. Anyway, I visited the page: Suncakemom and simply used the step-by-step instuctions that had been combined with superb pics of the procedure. It really makes life rather easy. I could imagine that it's a slight effort to shoot snap shots down the middle of baking in the kitchen as you may will often have gross hands so that i genuinely appreciate the hard work she placed in for making this blogpost .
That being said I am encouraged presenting my personal recipe in a similar way. Many thanks for the concept.
I had been fine tuning the main mixture to make it for the taste of my loved ones. I can mention it absolutely was a great success. They enjoyed the taste, the structure and enjoyed getting a delicacy like this in the midst of a hectic workweek. They ultimately asked for lots more, many more. So the next occasion I'm not going to commit the same mistake. I am likely to double the volume to make them delighted.
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!