Tuesday, November 29, 2011

Ginger Parsnip Muffins (grain free, vegan, dairy free, cane-sugar free)

(grain free, gluten free, dairy free, cane-sugar free, egg free, xanthan gum free, soy free)but oh so flavor-full


When I saw that Kim and Ricki’s SOS Kitchen Challenge for November was parsnips, I was pumped.  A vegan, grain-free muffin idea started to swirl around in my brain and yes it took me an entire month to finally bring this idea to reality.  Time can sure slip away from you when you’re a busy mommy.  Can I tell you though, I am so pleased with these muffins!  They are very moist (my favorite characteristic in a muffin) and my 2-year-old son LOVES them, which warms my heart because I make these allergy-friendly recipes with him in mind (due to his eczema ).  But kids are the world’s best food critics, don’t you think?  My husband also ate these up.  I hope you enjoy them too.  
Salud.

Ingredients
Dry:
2 cups organic almonds
1/2 cup coconut flour
2 tablespoons arrowroot starch or tapioca starch 
1 tablespoons GF aluminum-free baking powder
1/2 teaspoon baking soda 
1/4 cup tapioca starch
1/2 teaspoon salt
2 teaspoons ground ginger (or 1 teaspoon for a milder ginger flavor)
1 tablespoon cinnamon
Wet:
2 cups grated parsnips
1/2 cup unsweetened applesauce
1 tablespoon vanilla 
1/2 cup coconut oil
1/3 cup coconut nectar  + 5 drops liquid stevia (raw honey or agave will also work)
1/4 cup filtered water 

How To
Preheat oven to 375
Bake time: 20 – 22 minutes 
(check at 20 and remove if tops are browned) 
Makes about 15 muffins 

In a food processor:
1.  Grind almonds until they release a little oil and you can make a ball

2.  Add coconut flour, pulse until incorporated 

3.  Add arrowroot, baking powder, salt, tapioca starch, cinnamon and ginger: pulse, pulse then blend, blend, blend!!

It should looks like this (and feel soft, like flour)

In a separate bowl~wet ingredients:

4.  Add oil, coconut nectar, vanilla, applesauce, stevia, and water; mix until incorporated 
5.  Add grated parsnips and mix
6.  Add dry ingredients from food processor and mix until incorporated.  Do not over mix.  
And don’t be afraidthis is a thick batter!  It’s all good.
7.  Immediately transfer to baking cups and fill about 3/4 full – they will rise slightly, but not much
*Bake as instructed above
*Make a warm cup of tea and enjoy a healthy snack

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Posted by Amber at

Labels: dairy free, egg free, gluten free, grain free, muffins, vegan, xanthan gum free.

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