Gluten free and vegan almond muffins, one bowl and 5 minutes work time, and they are headed to your oven!
מרכיבים
Wet:
½ cup unsweetened almond milk (if you don't have any you can make some in a minute: blend one tea spoon of almond paste with ½ a cup water, and ta-da!)
½ cup apple sauce
½ cup pure maple syrup
¼ cup oil (grapeseeds, canola, soy, etc.)
1 tea spoon apple cider vinegar (or other vinegar)
1 tea spoon vanilla extract
Dry:
80 grams whole teff flour (1/2 cup minus 1 tbs)
70 grams almond flour (3/4 cup minus 1 tbs)
30 grams tapioca flour (1/4 cup minus 2 tbs)
¼ tea spoon salt
1 tea spoon baking soda
הוראות הכנה
Warm an oven to 180 C, and line a muffin pan with 12 paper cups.
Place all the "wet" ingredients in a bowl and whisk well. Add the "dry" ingredients and mix until combined. *Note: Mix the muffins ingredients only when the oven is warm enough and ready for the batter to go in, and you have everything lined up, as a mixture that will wait for the oven will not rise well (though these muffins do not rise a whole lot, but still important to get them into the oven quickly after you add in the baking soda, so they won't turn out too dense).
Fill the paper cups inside the muffin molds ¾ way high, and move to the warm oven as quickly as possible (the mixture is pretty runny, check the above pictures for reference).
After 22 minutes check whether a toothpick you stick into one or two of the muffins comes out dry. If it does, they are ready, if not, give them 3 more minutes and try again. Let cool completely before you remove from the molds.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%9e%d7%90%d7%a4%d7%99%d7%a0%d7%a1-%d7%a9%d7%a7%d7%93%d7%99%d7%9d-%d7%98%d7%a3-%d7%9e%d7%99%d7%99%d7%a4%d7%9c-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f/