Are you gluten-free? Do you find that you are sometimes less than thrilled to try new gluten-free recipes because they often don’t satisfy? Maybe it’s just me. I guess I’m jaded now. Nevertheless, I decided to try this one for breakfast today because, well, I suppose I haven’t lost all hope.
I wasn’t expecting much. Actually, I was expecting a slightly sweet blob of cardboard. But I was really happy with the result. Happy, as in, I will make these again. And that’s saying a lot….for me, anyway.
Gluten-Free and Dairy-Free Blueberry Muffins
2 large eggs, at room temp
2 Tbsp. lemon juice
1/3 cup palm shortening, softened
1 tsp. vanilla extract
1/3 cup honey
1/2 cup warm water
1 3/4 cup Pancake Mix (see recipe below)
1/2 tsp. ground cinnamon
1/2 cup fresh blueberries (or reconstituted freeze-dried blueberries–what I used)
1/3 cup pecan halves
1 Tbsp. unsweetened shredded coconut
1 Tbsp. solid coconut oil
1 Tbsp. blanched almond flour
1 Tbsp. honey
3/4 tsp. ground cinnamon
1 large date, pit removed
pinch of sea salt
1. Preheat oven to 350 degrees. Place an oven-safe dish filled with 2 cups of water on the bottom oven rack. Place a rack in the middle–this is where the muffins will bake.
2. Place all the muffin ingredients, except the blueberries, in a blender. Process for half a minute, scrape down, and process again until smooth. Pour mixture into a bowl and stir in the blueberries.
3. In a muffin tin, place 10 paper liners. Fill each liner 2/3 full.
4. In a food processor, combine all the topping ingredients. Pulse them together until like coarse crumbs. Sprinkle atop each muffin.
5. Bake for 20-25 minutes. Test with a toothpick by inserting into the middle of a muffin; if it comes out clean, it should be ready. Remove the baked muffins to a wire rack to cool for a bit.
3 cups blanched almond flour
1 cup coconut flour
1 Tbsp. baking soda
2 tsp. cream of tartar
3/4 tsp. sea salt
Whisk together and store in airtight container in fridge (will last for 6 months).