Gluten and Dairy Free Beet and Poppy Seed Muffins
Photo © Aran Goyoaga
- 1 medium red beet
- 1/2 cup (125 ml) unsweetened coconut milk
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup (70 g) superfine brown rice flour
- 1/2 cup (50 g) almond flour
- 1/4 cup (35 g) quinoa flour
- 2 teaspoons poppy seeds
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 egg, at room temperature
- 1/4 cup plus 2 tablespoons (75 g) light muscovado or brown sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 1/4 cup (60 ml) melted coconut oil
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Beet, medium red (1)
- Canned Goods
- Coconut milk, unsweetened (1/2 cup)
- Cooking & Baking
- Almond flour (1/2 cup)
- Baking powder (3/4 teaspoon)
- Baking soda (1/4 teaspoon)
- Brown rice flour, superfine (1/2 cup)
- Coconut oil (1/4 cup)
- Muscovado or brown sugar, light (3/8 cup)
- Poppy seeds (2 teaspoons)
- Quinoa flour (1/4 cup)
- Sea salt, fine (1/4 teaspoon)
- Vanilla bean (1)
- Drinks
- Lemon juice, freshly squeezed (1 teaspoon)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on cannellevanille.com
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Recipe Stats
Published February 14, 2012 (1 year ago).
73 people saved this recipe.
