|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Taste of Freedom!
Gluten freedom that is...
Fresh from our Wheat-Free Baking lecture and demo, I came home curious and determined to create a delicious, vegan treat. I found myself alone in a tiny vegan box of Lemon Wafers as the day came to a close, as there was little to indulge in for us egg-free kids. Now, let's talk science for a bit. Eggs provide valuable aeration and binding where those gluten strands are laking, as well as lending a moist, more tender crumb. All things considered, I just couldn't hang with that. Baking is about the most chemistry I can handle- Who would have thought those tears gathered in my protective goggles would have translated into something so sweet?! Anyways, scientifically speaking, there is only so much you can take away before you begin to lose the integrity of your baking all together. Not being one to settle, I set myself up for the challenge. With a bag of Gluten-Free mix in hand, I set out for something rich, decadent and truly delicious. Integrity was key, and I was adamant on this treat being fabulous, and just happening to be allergy free! I sat down to weigh my options. In an out of recipes, I kept coming back to that squishy ol' avocado laying so humbly on my countertop. Begging to be used, I remembered a recipe for Chocolate Mousse I picked up while at Glaser Farms' Raw cooking class. Would green and squishy translate into moist and tender? We were about to find out! Chocolate it was and delicious it would be. Into the "kitchen", and I speak very loosely here, I went. What would become of my efforts? The holy grail of moist muffiny goodness. Rich Chocolate Avocado Muffins with Coconut topping  Here's how we done did these babies. makes 12 muffins: 1.5 cup GF Mix (recipe follows) 3/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1 medium avocado 3/4 cup maple syrup 3/4 cup non-dairy milk 1/3 cup Coconut butter 1-2 tsp vanilla/orange extract 1/4 cup unsweetened coconut flakes to top 1. Preheat oven to 350° and line a 12 cup muffin pan with paper liners. 2. Sift flours, cocoa, baking powder, baking soda and salt in a medium bowl. 3. In a blender, combine pitted avocado, maple syrup, milk, coconut butter and extract until creamy. 4. Gently whisk avocado mixture into your dry ingredients until just combined. 5. Scoop into muffin pan and sprinkle with coconut flakes, Bake for 25 minutes. 6. Remove and cool ...then dig in to a wholesome, guilt-free treat! The Natural Gourmet's AP Gluten-free mix: 2 cup white rice flour 2/3 cup potato starch 1/3 cup tapioca starch Happy Digesting! ;)  related searches : Taste
|
||||||||||||||||||||||||||
Recipes
Questions answers
Related recipes
