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Recipe for egg free, gluten free and dairy free PoppySeed Muffins?

post #1 of 5
Thread Starter 

Does anyone have a recipe for vegan gluten free poppy seed muffins made without earth balance?

 

DD REALLY wants these muffins that i have to make because i havent found any bakery that makes a vegan gluten free one. 

post #2 of 5

I haven't made any myself, but I've been using almond flour quite a bit for baking these days.  If you google "almond flour poppy seed muffins," there are a bunch of different recipes that come up.  Most of the ones I looked at have eggs in them, but you can sub 1 tbsp ground flax seeds + 3 tbsp water for each egg it calls for.  HTH!

post #3 of 5

Pamela's makes a good gf cake flour called artisan flour blend. 

 

I think you could sub from any recipe with the flax for eggs and maybe coconut or olive for your fat.

post #4 of 5
This is a favorite Poppy Seed Cake recipe. I wrote substitutions, but never tested them. I don't know if you would want to try an untested recipe, but I can't get flour that's not possibly contaminated with soy, so I don't bake anymore.

Here is the untested, altered version :

Prepare 9" tube or bundt pan, or muffin pans

1 c poppy seed (grind in blender or food processor)
1/3 c honey
1/4 c water (filtered or spring)

In small saucepan, cook poppy seeds with water and honey 5-7 minutes
Set aside to cool

4T flax seeds
12 T water (filtered or spring)

In a small pan, bring water to boil
Remove from heat
Add flax seeds
Stir until it begins to thicken, about 1 minute
Strain out seeds
Set aside
(Flax can have laxative effec. Skip if sensitive)

Preheat oven 350 F

2 1/2 c flour (oat, millet or rice)
2 T starch (tapioca, potato or corn)
1 scant t baking soda
1 t baking powder
1 - 1 3/4 t sea salt
Very small pinch Tumeric

Combine in medium bowl
Whisk together
Set aside

1 c coconut oil
2 T olive oil
1/3 c sweetener (honey, or brown rice syrup)

Cream together
Add cooled poppy seed mixture

1 c milk substitute (rice or oat)
[If using briwn rice syrup, change this to 1/2 milk subsitute and 1/2 c coconut water OR white grape OR pear juice]
1/2 t vinegar
1 t vanilla

Blend into poppy seed mixture

Add dry ingredients
Stir just to combine

Whisk flax seed mixture to aerate
Fold into batter

Pour into pan or pans
Bake 1 hour 15 minutes for cake, or 1 hour for muffins
Edited by pek64 - 4/3/13 at 1:29pm
post #5 of 5
Check out the cookbooks by Erin McKenna. She owns BabyCakes bakery in NYC. I own the first one (vegan, mostly gluten free) and have tried several recipes and they've all come out great, from apple cake and chocolate chip cookies to raspberry spelt scones and more. I think the second one also has recipes for donuts etc.
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