(Gluten-Free)Coconut Pumpkin Oat Muffins
*Makes 20 mini muffins
1.First, preheat the oven and spray a nonstick mini-muffin pan ( or you can use a regular muffin pan) with nonstick spray, or use this trick.
2. Mix the flour, oats, coconut and spices all together in one medium sized bowl.
3. In a separate bowl, mix together the pumpkin and almond milk, making sure it is blended well.
4.Add the pumpkin and almond milk mixture to the flour and spice mixture and stir very slowly to incorporate well. If this is still not stirring too well, add some extra almond milk or water, 1 tbsp. at a time. You want a muffin batter ( creamy but lumpy) consistency.
5. Fill each muffin cup up to the top, since they will not rise for lack of baking soda or powder, which I don't use very much because these really don't need any.
* PLEASE NOTE, these are very soft, so they need to be handled with care. Remove them with your hands or a small spoon to pry out of the pan. They can be stored in an air-tight container in the fridge for 5 days or I like to put mine in a Ziploc bag, freeze them, and just remove a few to let them thaw on the counter 30 minutes before I want them, or defrost them for at least 15 -20 seconds in the microwave.
*The mixture of dry oats and liquid absorb when you bake, so it acts like flour. Though it won't rise, it does yield a sturdy, hearty result. Plus, the coconut flour yields a tender, and very sweet crumb that doesn't taste much like coconut but taste like a sweet, buttery flour. It's a healthy alternative to white or wheat flour.
*More gluten free baked products to come! I know many of you like to stay away from gluten, as do I. If you're unsure what gluten is, it's simply a protein that is found in certain grains. The body may digest it, but it has been found to cause trouble with many people that result in the following symptoms: severe digestion problems, frequent stomachaches after eating gluten, weight loss, brittle nails and nair, joint pain, headaches, fatigue, depression and anemia, just to name a few.
The most common culprit of gluten is wheat, barley and rye. To see an entire list of foods containing gluten,check out this website: http://www.drgourmet.com/gluten/containsgluten.shtml . If you tolerate wheat fine, there is no need to avoid it unless you just wish too.
See you next time!
.:*Heart and Soul:.*