Delicious and nutritious gluten free and dairy free breakfast muffins.
For a gluten and dairy free, cook these muffins ahead of time for an on-the-go breakfast. The carrot and zucchini will help you meet your daily vegetables recommendations.
½ cup quinoa (about 1 and ½ cups cooked quinoa)
150 grams almond meal
¼ up extra virgin olive oil cold pressed
3 eggs or 3 flaxseed egg (vegan option)
2 tsp organic vanilla extract
½ cup coarsely grated carrot
½ cup coarsely grated zucchini
¼ cup xylitol or stevia
1 heaped tablespoon chia seeds
1 tablespoon ground cinnamon
2 teaspoons gluten free baking powder
2 cups organic frozen mixed berries
½ cup roasted organic almond roughly chopped.
1.Put quinoa in a small saucepan and add 250 ml of warm water. Bring to boil, cover with a lid, and reduce heat to low. Cook for 10 minutes. Remove from the heat and set aside with a lid on for 5 minutes.
2.Tansfer to a large bowl and refrigerate for 30 minutes or until at room temperature.
3.Ore-heat the oven to 180 degree. Line a 12-hole, 1/3 cup capacity muffin tin with paper cases.
4.Put almon meal, olive oil, eggs or vegan-friendly option and organic vanilla extract in a large bowl and whisk to combine. Stir carrot, zucchini, xylitol or stevia and chia seeds. Sift in cinnamon and gluten free baking powder. Stir in cooled quinoa.
5.Divide mixture between prepared holes and top with berries and almonds. Bake for 30 minutes or until light golden and cooled through when tested with a skewer. Allow to cool for 5 minutes before removing from tin and transferring to a wire rack to cool completely.
Serves 12. Prep time 15 minutes. Cooking time 30 minutes
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