I wanted to make strawberry rhubarb muffins. I researched a few recipes online and had to work with a few substitutions since we don't have eggs or milk in the house.
I made something delicious and very dessert-like, and hearty, but because I decided to throw in some coconut flour... Well, I was concerned my dough would be too dry and as a consequence I made it too wet. Oops.
I put about one cup strawberries and two cups chopped rhubarb (and sprinkled some white sugar onto it) into the food processor and made it into something the consistency of jam, or maybe chutney. I set that aside.
Preheated the oven to 350 and smeared 30 muffin cups with a generous layer of room temperature coconut oil.
In a BIG bowl, I mixed the following dry ingredients:
- One cup unbleached white flour
- 3/4 cup whole wheat flour
- about 1/2 cup coconut flour
- about 1/2 cup sourghum gluten free flour
- about 1/4 cup flax meal
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cinnamon
In my kitchen aid mixer:
- 1/4 cup local raw honey* (Omit for true vegan cooking)
- 1/4 cup blackstrap molasses
- 1/2 cup agave nectar
- 1 cup unsweetened applesauce
- 1/4 cup warm coconut oil
In a mixing cup, combine:
- one cup coconut milk
- 1.5 teaspoons strawberry basil balsamic vinegar
Stir and add to mixer when it appears "curdled"
(this is my substitute for buttermilk)
Combine dry to wet ingredients, add fruit.
Poor into muffin tins. Sprinkle with brown sugar and cinnamon.
I think I baked these for an hour.
They have a crisp outer coating and are gooey in the middle like a brownie.
No comments:
Post a Comment