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March 27, 2015

Blueberry Muffin Tops (Gluten-Free)

Blueberry Muffins have always been a big comfort food in my life. These no-bake, raw vegan treats are well worth the effort. The taste and mouth-feel are outstanding! Now you can have them too! 


Warm them in the dehydrator, drizzle with a little honey(not vegan) or maple syrup, and you have a fantastic snack. 

For those without a dehydrator, you can bake in a low temperature oven until desired consistency, but the results will vary and they will not be raw. Enjoy!
Store in freezer to extend shelf-life. 



Ingredients
1 cup sunflower seeds (soaked 2 to 4 hours)
2 cups almond flour (I get mine from pulp left over from almond milk)
1 cup buckwheat flour (preferably sprouted)
6 Tbsp ground chia
4 Tbsp ground flax, golden preferred
2 1/4 cups blueberries, divided
1 ripe banana, chopped
1/4 cup young Thai coconut meat, optional
1/2 cup maple syrup or honey
1 Tbsp lemon juice
1 tsp Lucuma powder, optional
1 1/2 tsp vanilla extract
3 drops Medicine Flower Blueberry extract, optional
3/4 cup water, as needed to blend
1 Tbsp whole psyllium husk, optional, (adds texture)
1/2 cup, chopped walnuts, soaked overnight
1/4 cup unsweetened, shredded coconut

1/3 cup raisins
1 pinch Himalayan salt


Directions
In food processor, mix sunflower seeds, flours, chia, and flax. Mix in half blueberries. Add banana , coconut meat, maple syrup, lemon juice, Lucuma powder and extracts. Process well.
Add water as needed along with psyllium husks to create a thick batter consistency. Add raisins, walnuts, coconut, remaining blueberries, and salt, and pulse process, leaving small chunks.
Taste batter for sweetness and adjust, adding date sugar, coconut palm sugar, or other organic dry sugar, as desired.


Option 1 - On non-stick dehydrator sheet or parchment paper, spoon about 2 tablespoons of batter into a round cookie cutter mold or ring. Slide cookie cutter up, using a dull knife to re-shape muffin top. Sprinkle with cinnamon, date sugar and shredded coconut. Dehydrate @145 degrees F for 1.5 hours. Flip onto mesh dehydrator sheet. Follow directions below.


Option 2 - Press plastic wrap into a mini-muffin tin and fill with batter. Dehydrate @145 degrees F for 1.5 hours. Release muffin by pulling out plastic wrap. Flip muffin onto mesh sheet and follow directions below.


Option 3 - Spoon batter into mini muffin cups and freeze several hours. Pop out muffins onto mesh dehydrator tray. Dehydrate @145 degrees F for 1.5 hours. Follow directions below.


Option 4 - Create a flatbread by spreading mixture onto a non-stick dehydrator sheet about 1/4 inch thick. Dehydrate @145 degrees F for 30 minutes. Dehydrate for 2 hours at 110 degrees F. Flip onto mesh dehydrator tray. Score bread into 1-2" squares and continue to dehydrate until desired consistency ( 8-12 hours).


Dehydrate
On mesh dehydrator sheet continue to dehydrate at 110 degrees F for 8-10 hours, or until desired consistency (firm on outside and chewy on the inside).
Note - Dehydration at 145 degrees for first 1.5 hours - The muffins will never reach this temperature, but it's important to eliminate excess moisture quickly and avoid fermentation.


Suggestion - Using a toothpick, poke a few holes into muffin top, bottom and sides. Flip muffins over every few hours and poke a few holes on bottom if needed. To shorten dehydration time, cut muffins in half and dehydrate to desired consistency.
Serve as is, or drizzle with honey, cashew cream cheese, or fruit "syrup." Store in freezer for extended shelf-life.


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