Vegan and Gluten-Free and Date-Nut Muffins |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is the first time I've used xanthan gum in my baking. I've been avoiding it because it sounds weird and I don't want to put weird stuff in my food! It worked well. I'm trying to avoid sugar as much as possible, I'm going to try this recipe with 1/3 cup mashed banana rather than the agave and see if that works out. Ingredients:
1 cup dates, pitted and coarsely chopped |
2 teaspoons baking soda |
1/2 teaspoon salt |
3 tablespoons vegetable oil |
1 cup boiling water |
1 2/3 cups gluten-free flour |
1 1/2 teaspoons xanthan gum |
1/2 cup pecans, chopped fine |
vegan egg substitute, for 2 eggs |
1/3 cup agave nectar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F Grease a muffin tin, or use paper muffin cups.
2. Place the dates, baking soda, salt, oil and boiling water in a medium bowl. Stir to mix thoroughly and then allow to sit for 20 minutes.
3. In a large bowl combine the flour, xanthan gum, and chopped nuts.
4. In a small bowl combine the egg substitute, the agave nectar and vanilla.
5. Pour the egg substitute mixture, and the date mixture into the dry ingredients. Mix just until combined.
6. Scoop mixture into prepared muffin tin.
7. Allow batter to sit in the tin for 30 minutes BEFORE baking.
8. Bake for about 20 minutes.
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