I just came up with a new recipe that I wanted to remember (and share with those that are cooking allergen free as well). I have been using domatas living flour for my gluten free all purpose flour, but I recently decided to embark on making my own flour combinations in an attempt to get some more whole grains into our diet–that’s usually a bit tougher when one is gluten free. I’m really pleased with how this turned out, considering it’s my first try not only soaking grains, but milling my own gluten free blend. The kids tried them, and gave them a big thumbs up, so I’ll definitely be making this again! (If you don’t have any inclination to grind and soak, feel free to substitute the flour blend for your favorite non-soaked all purpose flour blend…even gluten full if so desired. If you use gluten free but don’t soak, don’t add the lemon juice, and drop the liquids down to 1/4 cup of milk. If you use glutened flour, use the same accomodations for gluten free, plus drop the xanthan gum.)
Gluten/dairy/egg free soaked whole grain zucchini, carrot, & banana muffins (yes, that’s a mouthful, but it is really good!)
The finished product!
2/3 cup freshly ground brown rice flour
2/3 cup freshly ground sorghum flour
2/3 cup freshly ground tapioca flour
2 tablespoons olive oil (or whatever your favorite oil is)
1/3 cup unsweetened applesauce
1/4 cup + 1/6 cup SoDelicious vanilla coconut milk beverage (or whatever your dairy free milk of choice is)
1 tablespoon lemon juice
1 overripe medium banana
1 1/2 cup shredded zucchini & carrot (I used 1 medium zucchini & 1/2 medium carrot)
3/4 cup sucanant (or dry sweetener of your choice)
3/4 tsp baking soda
3/4 tsp baking powder
2 tsp xanthan gum
2 tsp cinnamon
1 tsp celtic sea salt (divided)
Combine all three flours into a food processor to make sure they are well blended. Weigh and measure 10 ounces of flour. Combine the flour with the milk, lemon juice, and applesauce. Stir until well blended (your mix should be like a thick batter). Cover with plastic wrap and a towel, and let sit for 8 hours or overnight.
Making the muffins:
Preheat oven to 350 degrees. Grease a dozen muffin cups.
In your food processor, shred the carrots & zucchini. Measure out 1 1/2 cups and set aside in a bowl. Mix with 1/2 tsp of salt and let sit for 10 minutes while you prepare the rest of the batter.
Mix the banana into the batter.
In another bowl, mix together the cinnamon, sucanant 1/2 tsp salt, baking soda, baking powder, & xanthan gum. Add to the batter and mix well.
Gently squeeze the vegetables to remove excess water. Gently fold the vegetables into the batter.
Fill each muffin cup 2/3 of the way full. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.