Apple Hazelnut Muffins Gf Vegan Recipes

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APPLE - HAZELNUT MUFFINS (GF, VEGAN)



Apple - Hazelnut Muffins (Gf, Vegan) image

A spicy, slightly sweet and definitely nutty snack that's perfect for those with dairy, egg and gluten intolerances... as well as those who love them! If soy is a concern, hemp milk or almond milk (use unsweetened for best results) are great swaps too.

Provided by YummySmellsca

Categories     Quick Breads

Time 1h5m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 21

2 tablespoons ground flax seeds
1/4 cup hot water
1/4 cup millet flour
1/4 cup sorghum flour
1/2 cup rice flour
1/4 cup potato starch (NOT potato flour)
1/4 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon guar gum
1/2 teaspoon sea salt
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3/4 cup dark brown sugar
1/3 cup canola oil
1 teaspoon pure vanilla extract (make sure it's GF)
1 teaspoon rice vinegar
1/4 cup soymilk
1 apple, with peel, coarsely grated
3/4 cup hazelnuts, toasted and chopped finely (not ground, though)

Steps:

  • Preheat oven to 350F, line 12 muffin cups with paper cups.
  • In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.
  • In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.
  • In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.
  • Add flaxseed mixture and blend in well.
  • Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.
  • Fold in shredded apple and hazelnuts.
  • Portion into the prepared muffin cups.
  • Bake 35 minutes, until they test done.
  • Remove from the pans immediately and cool on wire racks.

Nutrition Facts : Calories 245.4, Fat 12.3, SaturatedFat 1, Sodium 249.7, Carbohydrate 32.7, Fiber 2.7, Sugar 15.8, Protein 3

APPLE COCONUT CAKE (GF, CF, VEGAN)



Apple Coconut Cake (Gf, Cf, Vegan) image

When I was doing the baking for the Autism gala back in October, I also wanted to give something to the coordinator of the event who has asked me each year to donate! I adapted this apple and coconut cake from glutenfreegoddess.blogspot.com/2010/09/coconut-flour-apple-cake.html to use up the GFCF starches and flours I had and the outcome was decadent!

Provided by YummySmellsca

Categories     Dessert

Time 1h45m

Yield 1 10" cake, 12 serving(s)

Number Of Ingredients 19

3 tablespoons ground flax seeds
1/4 cup hot water
1/2 cup sorghum flour
1/2 cup rice flour
1/2 cup organic coconut flour
1/2 cup cornstarch
1 teaspoon guar gum
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon pumpkin pie spice
1 cup brown sugar
1/2 cup coconut oil
1 cup coconut milk
2 teaspoons bourbon vanilla extract
2 apples, peeled and chopped small
1/4 cup shredded unsweetened coconut
1 apple, peeled and sliced medium-thick
1 teaspoon raw sugar

Steps:

  • Preheat the oven to 350 F and line the bottom of a 10" spring form pan.
  • In a small bowl, whisk together the flaxseed and hot water. Set aside.
  • Whisk together flours, starch, guar gum, baking powder, baking soda, salt and spice. Set aside.
  • In a large bowl, beat together flax mixture, brown sugar, oil, coconut milk and vanilla until the batter is smooth.
  • Fold in the chopped apples and coconut.
  • Spread in the prepared pan and lightly press sliced apple pieces in a decorative pattern on top.
  • Sprinkle the top of the cake with raw sugar.
  • Bake 55 - 60 minutes. Do not open the oven door before 45 minutes.
  • Cool in the pan twenty minutes, then loosen the sides of the cake from the pan and remove the ring. Cool completely before slicing (although this is delicious gently reheated).

Nutrition Facts : Calories 371.4, Fat 17.6, SaturatedFat 14.6, Sodium 212.7, Carbohydrate 54, Fiber 3.2, Sugar 36.2, Protein 2

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