Thursday, September 25, 2008

Recipe for Gluten-Free Carrot Zucchini Apple Muffins

I had some time to try this recipe again and perfect the measurements. Happy baking.

1 cup rice flour
1/2 cup tapioca flour
1/2 cup ground flax seed (I use my coffee grinder)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/2 teaspoon cinnamon
1 shredded carrot (about 5-7 inches in length)
1 shredded zucchini (about 5-7 inches in length)
3 cups cooked rice, pulverized in a food processor
1 cup milk (I use rice or almond milk)
1/4 cup oil (coconut oil is tasty but not essential)
1 egg
1 teaspoon vanilla
1/3 cup dried apple, diced
1/2 cup walnuts

1. Combine flours, ground flax seed, soda, powder, salt and sugar. Shred carrot and zucchini. Add to dry mixture.

2. In a food processor, process cooked rice until it becomes dough-like, about 20 seconds. Add to dry mixture. Mix wet ingredients. Add to dry mixture. Mix together. Stir in walnuts and diced dried apple.

3. Spoon into lined muffin tins to the top. Bake 375° for 20-25 minutes. Test with a toothpick to ensure completely cooked.

My original post. I tried a fresh shredded Granny Smith apple as well, but I prefer the texture the dried apple adds. And, although I have not tried it yet, I suspect golden raisins in place of apple would be delicious.

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