Treat yourself to these tasty gluten free blueberry muffins for an afternoon snack! They are made using quinoa and brown rice flour and are 100% gluten free!
75g Brown Rice
2tbsp Ground Flaxseed
1tsp Apple Cider Vinegar
2tbsp Desiccated Coconut
4tbsp Agave Nectar
1tsp Baking Soda
1/4tsp Pink crystal salt
300ml Almond Milk
Preheat the oven to 180C.
Rinse and then ground the quinoa and brown rice in the blender.
Add in all the ingredients except the blueberries into the blender. Blend for 1 minute until well mixed.
Now stir in about 100g of the blueberries.
Next, spoon the mixture into the 12 sections of a muffin tray. Fill up each section to about ¾ full. Drop the extra blueberries on top.
Bake in the oven for 25 minutes.
When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool for about 15 minutes.