Chocolate Muffins (GF, Corn-free, dairy-free, and Vegan)

I was looking for a good recipe to make for my allergy-filled family and came across this beautiful recipe  adapted from Jennifer Katzinger's "Flying Apron" cookbook.  I picked up this book when I was in Seattle, WA a couple of years back.  The little GF cafe called The Flying Apron is one of Seattle's highlights!  It's a gluten-free vegan cafe/restaurant.  If you are in the Seattle area you must check them out.  Here is the adapted recipe from Jennifer's cookbook.  It is simple and delish! Made with garbanzo bean flour this muffin packs a great protein punch!

Dark Chocolate Muffins

3/4 cup sifted garbanzo bean flour

1 1/3 cups sifted cocoa powder

1 1/3 cups brown rice flour

1 1/2 tsp. sea salt

1 T. baking soda

1 cup oil (peanut, canola or similar)

2 cups water

2 cups pure maple syrup

1 cup raspberries (optional)

1/2 cup chopped dairy-free dark chocolate (optional)

~Preheat the over to 375 degrees F.

~Combine the garbanzo bean flour, cocoa powder, rice flour, salt and baking soda in a large bowl.  In the bowl of a standing mixer fitted with the whisk attachment, combine the oil, water, and maple syrup. With the mixer on low speed, slowly add the flour mixture to the oil mixture until smooth.

~Working quickly to get the most out of the rising agent, divide the batter evenly among18- 24 lined or greased muffin cups.  Drop raspberries and/or dark chocolate on top.  Bake until tops are firm to the touch and a toothpick inserted into the muffin comes out clean, about 25 minutes.  Let cool completely before removing from the own or they will crumble.

ENJOY!

GF/CF Zucchini Bread

I have, over the years, tried many different versions of Zucchini Bread.  I loved them all, even the wheat versions.  Well, I just made a really terrific loaf of Gluten-Free, Dairy-Free Zucchini bread that is to die for.  It is moist. It is easy to make. It is yummy. Here is the recipe...

Gluten-Free/Dairy-Free Zucchini Bread

• Dry Ingredients

1 1/4 cups white rice flour

1/4 cup corn starch

1/4 cup sweet rice flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon xanthan gum

Wet Ingredients

2 eggs

1/2 cup vegetable oil

1 cup granulated sugar 

1 teaspoon vanilla extract

1 generous cup grated zucchini

• Preheat oven to 350 F. Grease 1 9x5-inch loaf pan
• Place dry ingredients into mixer or mixing bowl
• place all wet ingredients on top of the dry ingredients.  Mix on medium speed in a stand mixer or stir until well blended and a bit frothy
• pour mixture into prepared pan
• Bake for 60 minutes. To make sure it's fully cooked insert a tester or butter knife into the bread.  If it comes out clean it is done.
• Let cool and then cut into slices.
• Enjoy with your favourite gluten-free person.

This recipe was adapted from one in my favourite cookbook, Easy Gluten-Free Baking,  by Elizabeth Barbone.  I tweaked a few things to make it really easy to make.  So easy that a child could make it.

Enjoy!