Sometimes I buy ingredients specifically for the recipes I am planning to make. I peruse my cookbooks and bookmarked sites, decide what sounds the best for who I will be cooking for and calculate what is feasible within the time limits I have for the day. I then set off for my goodies, list in hand, and make my way to the specialty and organic stores around Rome that have become my second homes. (Seriously, they know me by name).
At other times, I base my recipes on the ingredients I have at hand. This is oftentimes the case due to random bouts of laziness. However, there are those days when I come across a recipe, skim the long list of radical ingredients that only someone who follows a plant-based (or vegan or alkaline or gluten-free) diet would have- reach the bottom, realize that I do, in fact, have psyllium husk powder and 2 kilos of pumpkin seeds, jump off the couch, head to the kitchen, and begin cooking. Today was one of those days.
I had an yearning for some comfort breakfast food, saw a few uneaten blueberries sitting in the fridge and came across a great recipe for gluten-free, vegan, refined-sugar free blueberry muffins on the site: www.quinoakaleandexhale.com
I proceeded to make the muffins (altering the ingredients a bit, as I always do) and then eat half of them, while they were still piping hot, in one sitting. Needless to say, they were absolutely delicious and I burned the roof of my mouth. I will definitely be making them again.
Gluten-Free Vegan Blueberry Banana Muffins
- 2 tbsp. flaxseed meal, mixed with 4 tbsp. of water
- ¾ cup gluten free oat flour
- ¼ cup almond meal
- ½ cup quinoa flour
- ½ cup buckwheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- Pinch of salt
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- 2 ripe bananas (I used one banana and one large plantain- because that’s what I had)
- 1 tsp. vanilla beans
- ¼ cup almond milk
- 1 tbsp. apple cider vinegar
- 1 cup blueberries
Preheat the oven to 190 C (or 375 F). In a small bowl, mix together the flax meal and the water and set aside until it becomes a gel. In a large mixing bowl, mix together all of the dry ingredients. Once the flax has become a gel with the water, mix in the maple syrup, coconut oil, mashed bananas, vanilla, almond milk and apple cider vinegar. Once it has become a homogeneous mixture, combine the wet and dry ingredients. Stir and mix in the blueberries. Either grease a muffin tin with coconut oil or use muffin liners, fill the cups up ¾ of the way and bake for 20 minutes.