Thursday, August 12, 2010

Gluten free dairy free Zucchini Muffin or loaf recipe

I have been experimenting with substitutions in my favorite recipes so that everyone in my family can eat and enjoy the same foods. With the amount of time I spend baking and cooking anything that saves me some time and effort (like not making 2 versions) is well worth it. These is my favorite recipe for zucchini and I just made these gluten free. Thought I would share my success with you all. One little tip is use cupcake holders in the muffin tins so that you can pop them out easier. Please excuse the photography I need some practice.

Spiced Zucchini Muffins

3 eggs
1C brown sugar
3/4 C honey
1/2 C applesauce
1/4 C vegetable oil I used grapeseed
1/3 C cocoa powder
1 1/2 tsp vanilla
2 cups grated Zucchini
3C gluten free mix (recipe attached)
1/2C almond meal
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp cardamom
1/4 tsp sea salt
1/2 C choco chips soy free, dairy free (enjoy life)
1/2 C chopped walnuts or pecans

beat eggs, sugar, honey, applesauce and oil together, add vanilla and cocoa powder stir, add the zucchini.
Sift flours, almond meal, baking soda, baking powder, and spices then add chocolate chips and nuts. Add flour mixture to wet mixture and stir just until mixed.
bake at 350 for 30-35min

Gluten free all purpose flour mix
2C brown rice flour
2C sorghum flour
1/2C millet flour or quinoa or amaranth
1/2 C arrowroot powder
3/4C potato or tapioca starch
5tsp xantham gum

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