[Post #65 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Following in a trend I have been setting for myself for, oh, the past 5 years or so, I offer you a holiday-themed recipe…post-holiday.
Unlike past holidays, I will no longer beat myself anymore for this shortfall. Instead, I’m giving my tendencies a positive spin. I like to celebrate a holiday on the holiday, and, even better, continue enjoying the holiday for several days after. It takes a lot of pressure off of making a single day perfect (this is an especially good trick for birthdays; I highly recommend the birthday week).
Hence, to commemorate this 4th of July week, I offer my red, white and blueberry muffins, made grain-free, gluten-free and vegan with one fell swoop (the swoop being chickpea flour).
The berries this summer have been nothing short of glorious. I have been eating them by the fistful and freezing hoards, too. But there is something uniquely luscious about berries baked into a sweet, tender batter. The heat intensifies the flavor, and the contrast between golden crumbs and inky berries in a single mouthful is nothing short of summer bliss.
Blackberries, blueberries and raspberries will work best in this recipe; strawberries have too much water to work in this recipe exactly as written, so save those for eating alongside. However, other summer fruits, especially stone fruits (e.g., apricots, nectarines and peaches), will work swimmingly in place of the berries. If you want to get fancy, add some chopped basil (berries + basil = swoon) or fresh mint from the garden (about 1 to 2 tablespoons chopped).
These are worth turning on the oven, no matter the heat and humidity–happy eating, everyone!
- 1 cup chickpea flour
- ¼ cup natural cane sugar
- ¼ cup coconut flour
- 1-1/2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ⅔ cup nondairy milk (I used almond milk)
- 3 tablespoons virgin coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- Optional toppings: 2 to 3 teaspoons Turbinado sugar
- Preheat oven to 375F. Line 10 cups of a standard muffin tin with foil or paper liners.
- In a medium bowl, whisk together the chickpea flour,sugar, coconut flour, baking powder, and salt. Add the milk, oil, and vanilla; stir until blended and smooth. Gently fold or stir in the berries. Divide batter evenly between prepared cups (batter will only fill about ½ of the cup). If desired, sprinkle tops of muffins with Turbinado sugar.
- Bake in the preheated oven for 10 to 14 minutes until ligh golden brown and a toothpick inserted in center of muffin comes out clean. Cool 5 minutes in tin and then transfer muffins to a cooling rack to cool completely.
Additional Nutrition Information
*High in dietary fiber
*High in manganese
*Very high in phosphorus
*High in vitamin B6