Tag Archives: wheat free

Gluten Free Blueberry Muffins

Cakes, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , , ,

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!

Gluten Free Blueberry Muffins

Makes 12

Ingredients

75g                 Quinoa

75g                 Brown Rice

2tbsp              Ground Flaxseed

1tsp                 Apple Cider Vinegar

2tbsp              Desiccated Coconut

4tbsp              Agave Nectar

30g                 Raisins

75g                 Walnuts

1tsp                 Baking Soda

1tsp                 Cinnamon

1/4tsp             Pink crystal salt

300ml             Almond Milk

150g               Blueberries

Method

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.

Quinoa & Brown Rice Pancakes

Breakfast, Gluten-Free, Recipes, Vegan, , , , , , , , , ,

These quinoa & brown rice pancakes make a delicious breakfast on a lazy Sunday morning. They are gluten free and easy to digest.

Quinoa & Brown Rice PancakesQuinoa & Brown Rice PancakesQuinoa & Brown Rice Pancakes

Makes 6

Ingredients

75g                 Quinoa

75g                 Brown Rice

300ml             Almond Milk

1tbsp              Desiccated coconut

1tbsp              Ground flaxseed

1tbsp              Agave nectar

1/4tsp             Himalayan pink crystal salt

Method

If you have a Vitamix blender, pour in the quinoa and brown rice and blend until it has formed a fine flour. Alternatively you can cook the quinoa in filtered water for 15 minutes and the brown rice for 40 minutes and then place them in the blender.

Add the almond milk, desiccated coconut, flaxseed, agave nectar and salt to the blender. Mix until it has formed a liquid batter.

Heat a small pan over a low heat. Pour in enough batter to form a medium sized pancake.

Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

Add a fruit topping of your choice such as sliced banana, strawberries or raspberries. Drizzle with agave nectar.

Serve warm.