Description
Ingredients
| 2 | Tablespoon | flax seeds (ground) |
| 5 | Tablespoon | herb tea (roobios is great) |
| 1 | Cup | milk (rice, almond , hemp or coconut) |
| 1⁄2 | Cup | oil |
| 3⁄4 | Cup | agave syrup (or maple syrup or honey mix) |
| 2 1⁄2 | Cup | brown rice flour |
| 1 | Cup | quinoa flour (or other gluten-free flour) |
| 1 | Tablespoon | baking powder ((*if using special GF BP use 3 T)) |
| 1 | Tablespoon | xantham gum |
| 3⁄4 | Teaspoon | baking soda |
| 1 1⁄4 | Cup | berries, frozen ( chopped) |
| 1 1⁄4 | Cup | berries, frozen or fresh ( whole) |
Notes
This is a great, moist vegan recipe that is also sugar free.
It makes a good number, and you can freeze them.
Instructions
Make flax mix first by blending ground flax seeds in herb tea, let sit 10-15 mins (this is an egg replacer)
- mix dry and wet separately
- chop frozen blueberries (fast in a food processor)
- add to chopped berries to wet ingredients
- mix in dry
- fold in whole berries
- can let sit for 15 mins before filling muffin tins
- bake at 350 F -- (times vary dep on oven- might try 15- 20 mins GF flours burn more easily than regular and don't really brown -so catch them before they get dry!
Bake at 375 - 15- 25 mins.
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Vancouver, BC
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