Ingredients
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310 g Almond flour
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300 g Gluten-free flour
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2 tsp Baking powder
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1 Vanilla powder
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5 tsp Beetroot powder
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1 tbsp Raw Cacao Powder
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200 ml Almond milk
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8 tbsp Maple syrup
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60 ml Olive oil
Directions
Valentine’s Day is one of the favourite holidays at home. Not only because it is a holiday of love, but also because we celebrate an anniversary with my husband. Every year for us this is an important and tender date, filled with special memories. How after all this, not to prepare something tasty and, of course, healthy. I’ve been thinking for a long time about what this year will be like and what we haven’t eaten soon. In short – I was waiting for the muse to come to me. 😊 This is how I cook and create. Finally, I just saw a picture of what I wanted to cook again. Oh, and I wanted so much to make my husband happy not only with gifts, but also with something delicious. I decided to make vegan gluten-free muffins in the popular colour for the holiday. You can use any gluten-free flour, but so far I have found that it is best to have a mixture of several types of gluten-free flours. You can also use coconut oil for fat. I used olive oil as it does not adversely affect my skin. I use natural ingredients for colouring, so that the muffins can be safely consumed by both children and people with allergies to dyes. I used silicone molds, but you can also bake in a tray, using paper muffin tins. Let’s roll up our sleeves and cook muffins with love for our loved ones! 🧁
Steps
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1
Done
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Mix the flours and stir well. |
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2
Done
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Add the remaining dry ingredients and mix until a homogeneous mixture. |
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3
Done
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Mix the wet ingredients in a separate bowl and mix well. |
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4
Done
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Add the wet ingredients to the dry ones and mix well. |
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5
Done
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Divide the mixture into 11 silicone muffin tins. |
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6
Done
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Bake in a preheated oven on a oven at 160 ° C for 25 minutes, checking with a stick. |
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7
Done
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Allow to cool before removing from the pan. |
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8
Done
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Serve them with coconut yogurt and sprinkled with red beet powder. |
