|Banana and Carob Muffins (gluten-free)|
So, that's why you might see a few gluten-free recipes in the next few weeks. This one, I adapted from Muffin Tin Mania (Thanks!!)
Oh, by the way, if you're looking for some easy, tasty gluten-free recipes for a family, you'd do really well with "Kersten's Kitchen- Allergy Free, Not Flavour Free". She has some great recipes to start with and build on. I'll be blogging one adaption soon... some cupcakes.
- 2 cups (340g) Buckwheat Flour
- 1/3 cup (50g) Carob powder
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Guar Gum or Xanthan Gum
- ½ tsp Cinnamon* (optional)
- ¼ tsp Salt
- 2 Eggs
- 2 medium just-ripe Bananas **
- ½ cup sugar
- ½ cup Rice Bran Oil
- Preheat oven to 180°C.
- In TMX combine Buckwheat flour and Carob and whizz on Speed 5 for a few seconds. (I am assuming your carob is lumpy like mine)
- Add Baking powder, Baking soda, Gum, Cinnamon, Sugar and Salt and combine on Speed 4-5 for 10 seconds
- With MC out, on Speed 2, add Eggs then oil then Banana in pieces
- Give a quick burst on Speed 5-6 to chop that banana and break up the eggs, then continue to stir on Speed 3 until well combined. Scrape sides in necessary.
- At this stage, I found the mix too dry so I added a tiny bit of milk. Use your judgment.
- Divide mixture among 12 muffin cups and bake for about 18-20 minutes in a Moderate at 180ºC or until a tester comes out mostly clean
** Moderate Amines
Verdict: Oh yeah!! They're muffins. As in, they are dense without being dry. Yummeh! The flavour is lovely. The only thing with gluten-free is getting used to a slightly different mouth-feel. But the flavour makes up for it.
Tweeks: You don't have to have the cinnamon in there, it's a risk of course for the very sensitive. And definitely not on the RPAH Elimination diet. The rest should be okay though.