Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!
This morning, I made these delicious easy to make gluten-free vegan buckwheat oat brown rice apple muffins! One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! 😉 Yeah! 🙂 They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! 🙂 These also make an excellent food gift, just see for yourself! 🙂
Recipe: For 15 larger flower-shaped muffins
* The dry ingredients:
2 cup of buckwheat flour
1 cup of brown rice flour
1 cup of gluten-free rolled oats
1 large juicy apple, peeled, cored & cut up into smaller chunks
1 tablespoon + 1/2 tablespoon gluten-free baking powder
1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar
2/3 cup coconut sugar
3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons.
* The wet ingredients:
2/3 cup water
1/2 cup canola oil
1 cup + 1/2 cup unsweetened soy milk
1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it.
2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it.
3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker. This is instead of eggs, works as a binder. Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! 😉 I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins!
I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! 🙂 MMM,…
Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!
You can find this tasty recipe also here: http://www.instructables.com/id/Vegan-Gluten-Free-Buckwheat-Apple-Oat-Rice-muffins/
Follow me on Facebook too! 🙂
You might like:
1. Gluten-Free & Egg-Free speculaas spiced apple muffins!