Sunday, 10 March 2013

amaranth, banana & coconut muffins

I have been experimenting with grinding my own flour in the blender. So far I'm finding that it is cheaper and the flours have a cleaner "fresher" taste to them but they will be a rough flour with some whole pieces of grain left. These muffins are a recent experiment using some of my home ground flour. They are gluten free and of course vegan and full of flavor. They are sweet but not super sweet. If you don't eat sugar you could leave it out but you may want to consider adding some chopped dried fruit to add some extra natural sweetness. Feel free to experiment with different types of flour and see how you go!

Dry ingredients:

1 cup whole amaranth grain (or you can purchase it already ground)
1/2 cup coconut flour
1/2 quinoa flakes (or rolled oats)
1 1/2 tsp baking powder
1/4 cup arrowroot powder
1/4 cup coconut sugar (or brown sugar)
3 tbsp chia seeds (or ground flax seeds)
1/2 tsp cinnamon
Shredded coconut 

 Wet ingredients:
1/3 cup coconut oil (melted) 
2 bananas (mashed)
1 can coconut milk

Makes 12 muffins

Preheat the oven to 180 degrees. Place 12 patty-pans in a muffin tin and set to one side. Place the amaranth in a blender and blend until a course flour. Combine the dry ingredients in a large bowl. In a separate bowl, mash the bananas and mix with the coconut milk and oil. Combine the wet mixture into the dry and stir until just combined. 
Spoon mixture into the patty-pans and place in the oven for about 20 minutes, allow to cool a little and then enjoy. They last about 5 days in the fridge and freeze really well. Enjoy!!

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