Ingredients
-
Dry Ingredients
-
1 Zest of Oranges
-
170 g Oat flour
-
113 g Rice flour
-
170 g Buckwheat flour
-
170 g Oatmeal
-
1 tsp cinnamon
-
2 tsp Baking powder
-
1/2 tsp Salt
-
2 tbsp Chia
-
Wet Ingredients
-
3 tbsp Fresh Orange Juice
-
120 ml Water
-
120 ml Coconut milk
-
120 ml Maple syrup
-
60 ml Coconut oil
Directions
Can you believe it – oranges with maca? 🙂 I’ve been contemplating a dessert with maca for quite some time. And I thought to myself what more compatible than two orange ingredients combined in a dessert?! I just used the oranges that were waiting in the fridge. I was craving to try the dessert so badly that I started preparing it on the minute. While the muffins were in the oven it occurred to me that it’s a wonderful idea to make orange jam as an addition to them in order to make them more juicy and eye-catching. Behold the result and beware there is a risk to munch them instantly.
Did you know that for the most popular use of the maca is as an dietary supplement and for this purpose the root of the plant is utilised. It’s the main edible part of the plant and its skin colours range from white to dark. The maca root is usually dried and consumed in powdered form but it may be found also in the form of capsules or as a liquid extract. The ground maca root could be added to various dishes, shakes and smoothies.
I fell in love with maca from first sight. Its taste reminds me of roasted pumpkin 🙂 Moreover it adds a pleasant orange colour to my dishes and it’s very healthy and good for dealing with hormonal imbalance. I frequently add powdered maca to my food. It’s gaining popularity these days and you can find it in most of the supermarkets.
I used coconut milk but you could swap it with any vegan milk. I sweetened the muffins with maple syrup but agave or honey could be used instead.
Steps
|
1
Done
|
Pre-heat the oven to 180°C. Put your silicon muffin forms in a baking tray. |
|
2
Done
|
Clean and rinse the orange thoroughly. I use a brush for this purpose. Grate its zest and put it aside. Squeeze the orange juice and put it aside. |
|
3
Done
|
In a small bowl mix the water with the chia seed and let it soak for 10 minutes. |
|
4
Done
|
Put the dry ingredients in a large bowl and mix them well. |
|
5
Done
|
Add the wet ingredients to the dry ones and mix well. You may add additional rice or oat flour if necessary. |
|
6
Done
|
Pour the mixture in the muffin forms. Note that the gluten-free and vegan muffins usually don't rise as the gluten-containing ones. So fill the forms almost entirely. |
|
7
Done
|
Bake for 20-25 minutes. Poke the muffins with a toothpick in order to check when they're ready. If nothing sticks to the toothpick then they are ready. |
|
8
Done
|
After you pull them out of the oven let them cool down for 10 minutes before taking them out of the forms. |
|
9
Done
|
Top the muffins with some healthy orange jam. You can find out how to prepare the delicious orange jam on my site - here Note: |
|
10
Done
|
Enjoy this unique combination of flavors! |
