Nut Muffins (high-fiber)

1/3 cup rice flour (brown or white)
1/3 cup hazelnut flour
2 tablespoons cornstarch, plus enough chickpea (garbanzo bean) flour to make 1/3 cup
1 tablespoon ground, golden flaxseed
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
¼ teaspoon salt
3 tablespoons + 2 teaspoons whole, raw demerarra sugar
¼ teaspoon cinnamon
Fresh grated nutmeg to taste (approximately 1/8 teaspoon)
2 teaspoons finely chopped candied orange peel
1 egg
½ cup plain, unsweetened soy milk (be sure it´s gluten and casein free)
2 tablespoons safflower or canola oil
¼ teaspoon pure vanilla extract
¼ cup chopped walnuts

Combine all the dry ingredients, including the candied orange peel, and mix well. In a separate bowl, whisk together all the liquid ingredients. Pour the dry ingredients into the liquid ingredients and stir to blend. Add the walnuts, and mix just until combined. Pour into 6 muffin cups or oiled tins. Bake in a pre-heated 400 degree oven, approximately 15-20 minutes, or until lightly browned and firm. Makes 6 muffins- recipe is easily doubled.
(Variation: Use almond flour in place of the hazelnut flour. Use shredded unsweetened coconut in place of the flaxseed. Eliminate the cinnamon and candied orange peel. Use pure coconut milk in place of the soymilk. The rest of the recipe is the same; good with walnuts or pecans. This variation is also delicious!)

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