Gluten-free Dairy-free Date Carrot Muffins
From peetabear 14 years ago
- 20 minutes to make
- Serves 16
I just got this recipe in my email.. and have not tried it yet ...but they sound good... the recipe makes 16 medium size muffins.. the recipe is by Rebecca Reilly
Ingredients
- 1¾ cups gluten-Free High Protein flour Blend shopping list
- ⅔ cup teff flour shopping list
- 2 tablespoons flax meal shopping list
- ¾ cup light brown sugar or sugar shopping list
- 2½ teaspoons double-acting shopping list
- baking powder shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon xanthan gum shopping list
- 1 teaspoon cinnamon shopping list
- ¼ teaspoon ground cloves shopping list
- ¼ teaspoon ground ginger shopping list
- Pinch nutmeg shopping list
- ¼ teaspoon salt shopping list
- ¾ cup finely grated carrots shopping list
- ½ cup chopped dates shopping list
- ½ cup unsweetened applesauce shopping list
- 1 cup warm milk of choice (rice, soy, hemp, nut) shopping list
- 2 tablespoons vegetable oil shopping list
- 1 teaspoon vanilla shopping list
- .......................................................................... shopping list
- gluten-Free High Protein flour Blend shopping list
- Makes 4¼ Cups shopping list
- 1¼ cups bean flour (your choice), chickpea flour or soy flour shopping list
- 1 cup arrowroot starch, cornstarch or potato starch shopping list
- 1 cup tapioca starch/flour shopping list
- 1 cup white or brown rice flour shopping list
- Mix ingredients together until well blended. Keep blend refrigerated in tightly covered container until used. shopping list
How to make it
- Preheat oven to 375 degrees. Lightly grease muffin tins or use muffin liners and lightly spray them with cooking oil.
- Mix together gluten-free flour blend, teff, flax meal, sugar, baking powder, baking soda, xanthan gum, spices and salt.
- Toss in carrots and dates and stir.
- In separate large bowl, whisk together applesauce, milk, oil and vanilla. Stir in dry ingredients.
- Fill muffin cups ¾ full. Bake 18 to 20 minutes in preheated oven or until a sharp paring knife inserted in center comes out clean and hot to the touch.
- Cool 10 minutes. Remove from pan and cool completely.
People Who Like This Dish 3
- quaziefly ALL POINTS
- spinach1948 Dorchester-Boston, MA
- cuzpat Sikeston, Mo
- godslittledoodlebug Richmond, CA
- chefelaine Muskoka, CANA
- peetabear Mid-hudson Valley, NY
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Sounds great, Peeta! High Five! :+D
chefelaine
in Muskoka loved it
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peetabear,
Another great gluten-free recipe I can sink my teeh in. I love carrot cake and this carrot muffin will satisfy my sweet tooth.
5 from me.
ED
spinach1948
in Dorchester-Boston loved it
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