It absolutely was not so difficult to imagine just how it is made, how it tastes and just how much my husband might enjoy it. Mind you, it is very easy to delight him when it comes to puddings. Anyway, I visited the webpage: SunCakeMom and followed the detailed instuctions that have been accompanied by nice snap shots of the process. It just makes life rather easy. I can imagine that it is a slight effort to shoot snap shots in the midst of baking in the kitchen because you normally have gross hands thus i sincerely appreciate the hard work she devote to make this post and recipe conveniently implemented.
With that said I’m encouraged presenting my personal recipe in the same way. Many thanks for the concept.
I was fine tuning the original mixture create it for the taste of my loved ones. Need to say it was a terrific outcome. They prized the flavour, the overall look and enjoyed having a delicacy like this during a busy week. They quite simply requested lots more, more and more. So the next time I’m not going to commit the same miscalculation. I’m gonna double the volume to keep 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!