BrownTown’s vegan, gluten-free, soy-free, sugar-free, fat-free blueberry muffins  »

Raw desserts are rad because they’re often naturally gluten-free. Gluten can really suck if you’re intolerant to it, and many, many people are. I usually love raw grub, but once in a while the warm, satisfying chewiness of a cooked muffin really hits the spot. Here’s a recipe I made up today that incorporates gluten-free flour and eschews soy, a common allergen. The recipe happens to be sugar-free, fat-free, and tastes really awesome. 

2 cups all-purpose gluten-free flour 
1/2 Tbsp. baking powder 
Pinch sea salt
Liquid Stevia (to taste) or other sweetener
1 1/2 cups unsweetened applesauce 
2 mashed ripe bananas
1 1/2 cups blueberries (frozen or fresh)
1 1/2 cups almond milk (or another nut milk)
1 Tbsp. apple cider vinegar

Preheat oven to 375 degrees. In a medium bowl, mix almond milk and apple cider vinegar, let sit for 15 minutes. 
In a large bowl, combine the dry ingredients. Mix in other wet ingredients (including bananas) to the milk/cider. Fold wet ingredients into dry ingredients, put in muffin tins. Bake for 30 to 40 minutes, checking until fork comes out clean. Enjoy!

This is Vegansaurus raw correspondent Sarah E. Brown’s latest post! Read more by Sarah on Vegansaurus, and follow her on twitter! Thanks, Sarah!

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