I made these gluten free, using a GF oat flour, but you could easily substitute for a whole grain flour with gluten, such as spelt or wheat or..... They will probably rise a little more with a flour with gluten too, so if you try them, send me a photo.
Here is the recipe: Chia Rhubarb Ginger Muffin Tops
Ingredients:
3 tbsp chia seeds
1/4 cup water
1 1/2 cups GF oat flour (or whole grain flour)
1/2 cup GF rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 cup coconut nectar
2 tbsp coconut oil
1/2 cup orange juice
1 tsp vanilla extract
1 1/4 cup finely chopped rhubarb (approx 2 - 3 stalks)
1/3 cup raisins (or other dried fruit)
Optional - seeds or nuts or oats to sprinkle for topping
- Mix the chia seeds with the water in a jug and set aside while you prepare all the other ingredients
- Preheat oven to 350F. Line a muffin tin with liners or spray with coconut oil spray
- In a large mixing bowl, combine the flour, oats, baking powder, baking soda and spices and mix.
- In a smaller separate bowl, combine the oil, coconut nectar, orange juice and vanilla extract. Add the thickened chia seed mix and whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Add the rhubarb and raisins and stir thoroughly.
- Spoon the batter into 12 muffin cups. If using, sprinkle the topping on each muffin. Bake for 25 - 30 minutes until springy to the touch. Cool.
1 comments:
Ruth, thanks for stopping by to link in. I hope to see you again soon. Cheers
Post a Comment
Thanks for taking the time to add a comment.