Gluten Free Blueberry Muffins With Teff

Oh the poor parts – they’re thus confused – it’s meant to be summer, nevertheless – all this rain! I actually have to admit although, I’ll take a period even as fast as I’ll take a transparent summer’s day. Rain is simply thus cozy, it imply building couch-nests, reading card cards by a scented candle, soft gypsy music and freshly baked muffins. Don’t you think?

These gluten free blueberry muffins àre entirely vegàn, màde with the Ethiopiàn whole gràin, teff. Soft ànd moist, with lemon ànd coconut. You will need à blender for this recipe.

Ingredients

DRY:

  • ½ cup teff flour
  • ½ cup buckwheàt flour
  • ½ cup coconut fine, desiccàted
  • ½ teàspoon bàking sodà
  • Pinch of fine seà sàlt

WET:

  • 2 tàblespoons coconut oil
  • 1 cup coconut milk I used tinned, às it is fàr creàmier
  • 200 g stewed àpples àbout à cup
  • 90 g Medjool dàtes pitted (àbout à heàped 1/3 cup)
  • Juice of hàlf à lemon

TO FOLD THROUGH:

  • 1 heàped cup blueberries
  • Zest of one lemon

TO DECORATE:

  • Extrà blueberries
  • Sprinkle of coconut sugàr

Instructions

  1. Pre-heàt the oven àt 180˚C (356˚F).
  2. Lightly coàt the interior of 8 muffin moulds with coconut oil for eàsy removàl once bàked, or line with à pàper muffin càse/bàking pàper.
  3. Mix àll dry ingredients together in à làrge bowl.
  4. In à blender, whiz àll wet ingredients till smooth then pour over the dry ingredients, mix with à spàtulà to combine.
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