As a result of my usual ritual of making almond milk, I made muffins this morning using the almond meal that was left afterwards. The only difference is, I didn’t follow any recipe but thought I’ll just experiment with whatever I have. I included the recipe below, but keep in mind, is all an estimate but close enough to set you in the right direction. Hope you’ll Enjoy! Tell me what you think.
The great thing about GF baking is that you never really have to worry about over stirring as there are no gluten; which usually becomes stiffer or heavier the more you mix the batter. Also, the base ingredients are quite straight forward – GF Flour (almond meal, rice flour, chickpea flour, millet), raising agent (baking soda or baking powder), wet ingredients that binds (eggs, banana, dairy free milk, oil) and finally a sweetener.
‘Gluten Free Banana, Raspberry and Chocolate Chip Muffin’
1 large Banana (mash)
1/3 cup coconut oil (melted) or grape seed oil
2.5 cups almond meal
3/4 tsp baking soda
1/3 cup Rice malt syrup
Some dairy free milk set aside to add to mixture if too dry (approximate 1/2 to 1 cup)
Handful of chocolate chips (dairy free)
Handful of frozen or fresh raspberries
Mix all the ingredients in the order above except the milk, chocolate chips and raspberries. Mix well and then slowly add small amount of milk until you reach the consistency of a cake mix. Stir in chocolate chips and raspberry. Portion into muffin tins and bake at 180 Celsius for half hour to 45 minute. Check every 15 minutes.
Enjoy. Experiment. Have fun!
Note: My mixture was more wet and could be due to the homemade meal being too moist.