Sunday, September 12, 2010

Gluten-free/Vegan Carrot Muffins

Saturday mornings are my favorite time for baking and this morning we made gluten-free / vegan carrot muffins via "the Flying Apron's" gluten-free and vegan baking book by Jennifer Katzinger.  Jennifer owns the famous Flying Apron bakery in Seattle and her focus is in creating treats that are nutritious, delicious, unique and vegan.  She wanted her treats to be made with whole grain flours, alternative sweeteners, and mostly allergen free (no soy or gluten).
These muffins are hearty, high in fiber and delicious.  They are though, a little dense and crumbly but that is to be expected, since we are not using eggs and we are using  brown rice and garbanzo flour instead of white flour.  But both daddy and honeypie ate them happily.  
(I made honeypie's minus the walnuts which she is not very fond of.)

Here is the recipe :
"Carrot Muffins  from the Flying Apron Bakery"

2 cups of brown rice flour
1 1/4 cups of garbanzo flour
1 1/2 tsp baking soda
3/4 tsp sea salt
1 1/2 tsp cinnamon
1 cup canola oil
2 cups water
1 tb vanilla extract
2 cups agave syrup
1 1/4 cups shredded carrot
2 1/2 cups shredded coconut unsweetened
2 cups pecans or walnuts
1 cup golden raisins

preheat oven to 350 *

Combine the dry ingredients in a large bowl. Add the wet ingredients next. Finally add the carrots, coconut, and nuts and fold together with a spatula.
Divide the batter into your muffin tin cups, lined with paper cups or greased.
Bake until the tops are golden and firm, 20-25 minutes.  
Test with a toothpick.

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