A new path..And some delicious muffins!
I recently got the results from a food sensitivities test I got through my naturopath. The results show that my body reacts to the following: wheat, spelt, bakers yeast, egg yolks, coffee, pineapple, cranberries, bananas, mushrooms, dairy (but NOT cheese-yay!), peanuts and pecans. It's hard to know exactly how these sensitivities impact me...but I know they can cause a lot of issues like bloating, stomach issues, inflammation in the body, fatigue after consumption, weight gain or trouble losing weight and can even effect one's immune system.
I was beginning every day with a cup of coffee and cream- two things my body doesn't like! I have been avoiding these foods for a solid week and I must say I can already notice a difference. One thing I've learned about eating a particular diet is that it's important to be prepared. My mom and I have decided to spend a few hours every sunday preparing snacks and food for the week ahead. This muffin recipe is one that I adapted from a blog called "Sarah bakes gluten free" and is vegan/gluten-free. I have been toying around with gluten-free muffins for a few weeks now and these are definitely my favourite! I hope you enjoy this recipe!
Pumpkin-Apple Muffins
1 3/4 cups gluten-free flour mix (I buy mine at bulk barn)
1 tsp xanthum gum
1 Tbsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp allspice
1 cup pure pumpkin purée (unsweetened)
1 apple, peeled and grated
1/2 cup almond milk
1/2 cup coconut oil (melted)
3/4 cup maple syrup
2 Tbsp molasses
1) Preheat the oven to 400 degrees and spray a muffin pan. Mix all dry ingredients in a bowl.
2) Whisk together all wet ingredients in a larger bowl.
3) Pour the dry ingredients into the wet ingredients and mix until just combined. Separate equally into the muffin tin and bake for 16-20 minutes or until a knife comes out clean.
My mum and I keep them wrapped up in the freezer and take them out one at a time when we are going to eat them. Make sure to be aware of the presence of xanthum gum in your gluten free baking mix. It is not necessary to add more if it already contains it.
Enjoy!!!!
I was beginning every day with a cup of coffee and cream- two things my body doesn't like! I have been avoiding these foods for a solid week and I must say I can already notice a difference. One thing I've learned about eating a particular diet is that it's important to be prepared. My mom and I have decided to spend a few hours every sunday preparing snacks and food for the week ahead. This muffin recipe is one that I adapted from a blog called "Sarah bakes gluten free" and is vegan/gluten-free. I have been toying around with gluten-free muffins for a few weeks now and these are definitely my favourite! I hope you enjoy this recipe!
1 3/4 cups gluten-free flour mix (I buy mine at bulk barn)
1 tsp xanthum gum
1 Tbsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp allspice
1 cup pure pumpkin purée (unsweetened)
1 apple, peeled and grated
1/2 cup almond milk
1/2 cup coconut oil (melted)
3/4 cup maple syrup
2 Tbsp molasses
1) Preheat the oven to 400 degrees and spray a muffin pan. Mix all dry ingredients in a bowl.
2) Whisk together all wet ingredients in a larger bowl.
3) Pour the dry ingredients into the wet ingredients and mix until just combined. Separate equally into the muffin tin and bake for 16-20 minutes or until a knife comes out clean.
My mum and I keep them wrapped up in the freezer and take them out one at a time when we are going to eat them. Make sure to be aware of the presence of xanthum gum in your gluten free baking mix. It is not necessary to add more if it already contains it.
Enjoy!!!!
My friend sent me this recipe during the night. When I saw it, I was so excited that I made the muffins right away. I just tried one, and they are delicious! I'm going to keep an eye on your blog for more recipes. Thank you!
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