Gluten-free (and Vegan) Cranberry & Chocolate Muffins

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HAPPY VALENTINES!

These are my attempt at contributing to the Valentines mayhem that is about to explode all over the internet from tomorrow onwards (chocolate and pink muffin cases qualify, right?), although really it’s just a recipe I’ve been working on getting right for a while now. This batch are, so far (no doubt I will continue to try and better it), the best gluten-free gram flour muffin mix I’ve personally created although I’m sure there are many more out there that match it and more – I say that because I’m not exactly an expert in the ways of gluten-free baking, and I basically just make it up as I go. Just so you know. They did get the Husband seal of approval, however, which totally made my day because that boy is not easy pleased when it comes to anything of the baked variety… and he ain’t afraid to say so either.

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PRACTICE MAKES PERFECT

This kind of leads me on to the issue(s) of baking. You see (and I’m sure I’ve mentioned this before) I’m not the world’s most accomplished baker.  I can bake but it’s definitely not second nature. If you need a savoury dish rustling up, I’m your woman but when it comes to measurements and the ability to restrain oneself from throwing this, that and the other in, well, let’s just say this is where we (I) run into problems. And truthfully that’s pretty much why I prefer ‘cooking’ over ‘baking’ – sod the skill and let me loose with my palette and greed alone!

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Because of that I’ve made a point of practicing (something I continue to dread since my violin playing days) the ‘art of baking’. That is, sticking to the science whilst satisfying my need to ‘add stuff’ by trying out varying different filling combos whether it be in breads, muffins, cookies or cake. My confidence isn’t fully there yet but I do now have an armoury of sweets up my sleeve that I can whip up at a moments notice and know that the results will be consistently good. I will continue to stray off the beaten track from time to time, of course, which is exactly when things like gluten free muffins will duly appear on the blog. What about you, are you a ‘cook’ or a ‘baker’… or (curse you) brilliant at both?

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 3/4 cup gram/chickpea flour

1/2 cup ground almonds

1/4 desiccated coconut

1/2 tsp bicarbonate of soda

3/4 tsp baking powder

1/2 cup almond milk

1/2 banana mashed

1 tsp vanilla extract

1/4 cup maple syrup

1 cup frozen cranberries

1/2 cup dark chocolate drops

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Pre-heat the oven to 180 degrees celsius/350 fahrenheit.

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Lightly mix the gram flour, ground almonds, coconut, bicarb and baking powder.

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Mash the banana until it’s a smooth puree before whisking in the almond milk, vanilla extract and syrup.

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Make a well in the centre of the flour and pour in the almond milk mix. Fold gently until combined – be careful not to overwork the batter.

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Finally fold through the cranberries and chocolate drops, and carefully spoon into your prepared muffin tin. Bake for 20-25 minutes. Cool completely before eating.

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tip! I was also tempted to added a drop of orange essence, orange zest and a little juice to the mix… will probably try that next time.

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One response to “Gluten-free (and Vegan) Cranberry & Chocolate Muffins”

  1. Gracie says:

    Love the packaging of the rude health milk!

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