(Gluten, dairy, egg, soy, corn, and sugar free) Quinoa Muffins: Jen’s Cleanse trial 2
Honestly, I’m sitting here at the computer feeling a little shell-shocked right now. It’s been one of those strange weekends. I felt resigned to a certain busy quietude–we had plenty to do, but it was mostly of the “get it done” variety, productive rather than jubilant, but still conceivably fun. Then, this morning, I had a phone call posing a question that just blew my mind; and, while nothing is actually changing, it feels as if somehow I’ve created and stood for some time upon my own tectonic plates, and they are shifting out of control. And that’s all I can say about that matter. Sorry to be so crytpic.
To sum up the above, the point really is that this will not be one of my most eloquent posts. But I can vouch for these muffins, trial two in the challenge to create satisfying breakfast options for my friend Jen while she temporarily avoids gluten, eggs, dairy, corn, soy, and sugar (but she can have some fruit) at once. I didn’t expect much of these muffins. I certainly didn’t expect them to be so invitingly moist and hearty. And although they are a beautiful springboard, begging you to consider elevation possibilities (a little maple syrup, blueberries/raspberries/blackberries, or chopped dates or apricots), they are nice enough on their own.
These are oh so easy, and oh so clean, which is my favorite part. They’re simply fluffy cooked quinoa, ground almonds processed with rice flour, flax meal, almond milk, vanilla, a lot of cinnamon and some nutmeg, a mashed banana and some unsweetened applesauce. Oh, I did include a little baking powder and soda. I never really know how those rank in nutrition banks, but as far as I know they’re innocuous. I should look into that.
I’m somewhat ashamed to admit, I kept over half the batch for myself. Since I’m not on the cleanse, I had them with homemade raspberry jam, and they were a perfect start to several days.
- 3/4 cup rice flour
- 3/4 cup almond meal ( I actually just coarsely ground almonds)
- 1/4 cup flax meal
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsweetened almond milk
- 1 over-ripe medium mashed banana
- 1/2 cup unsweetened all natural applesauce
- 1 teaspoon vanilla
- 1 cup cooked quinoa
- *optional–would have loved to stir in berries, or some maple syrup!
- In a mixing bowl, whisk together rice flour, almond meal, flax meal, spices, baking powder and baking soda.
- Make a well in the center and add almond milk, mashed banana, applesauce and vanilla and combine. Stir in cooked quinoa.
- In a prepared muffin tin, fill cups about two-thirds full. Bake at 350 degrees F for 25 minutes.