Three months + gluten-free vegan zucchini muffin recipe
Our Dewdrop is three months old today! She goes through a lot of phases it seems these days – fussy a little more than the first few months but still pretty cheery. Perhaps next month I’ll post about what it’s been like having her with me at work (mostly great though occasionally stressful!).
Last Sunday Dewi was quite content and fell asleep in her kitchen swing several times throughout the day leaving me lots of time to cook and bake. I made fairly normal spelt/kamut bread and tempeh pasta sauce from our canned tomatoes. I finally took down the mint that had been drying in the office and put it into jars. Both spearmint and chocolate mint, yum! And I finally found a gluten-free vegan muffin recipe I like!
Adapted from Florida Coastal Cooking
4 tbsp ground flax seed + 12 tbsp water (vegan “eggs”)
1 cup olive oil
2/3 c honey
2 cups shredded zucchini
2 tsp vanilla
2 tsp cinnamon and/or pumpkin pie spice
2 cups sorghum flour
1 cup quinoa flour
1 tsp baking powder
1 tsp baking soda
1 cup chocolate chips (optional)
1 tsp sea salt
1. Preheat oven to 350F. Mix the flax egg and set aside for about 5 minutes. Mix the olive oil, honey, zucchini and vanilla in a medium bowl. Stir in flour, baking powder, baking soda and sea salt; mix until just wet and ingredients are combined; fold in chocolate chips.
2. Pour batter into 18 or 24 greased muffin tins. Bake about 18 minutes or until browned and a knife comes out clean.
J. made them with carrot instead of zucchini and they were tasty but a little crumbly, so I think I’ll try them with some applesauce in the mix next time and see if it holds a bit better.
Filed under: Gluten-free, Local, Recipes | Leave a Comment