Summary: With today being the first Sunday of National Celiac Awareness Month, and the first Sunday that we have published a post, we thought it would be appropriate to include a dish for breakfast or brunch! Sunday breakfasts and brunches are among our favorite meals, and nothing welcomes a new Sunday like the smell of delicious baking muffins, wafting through the house.

Share some yum!

With today being the first Sunday of National Celiac Awareness Month, and the first Sunday that we have published a post, we thought it would be appropriate to include a dish for breakfast or brunch! Sunday breakfasts and brunches are among our favorite meals, and nothing welcomes a new Sunday like the smell of delicious baking muffins, wafting through the house. And really, how often do you get that indulgence now that you are gluten-free and vegan?

Today’s recipe comes to you from the cookbook, 150+ Nutritious and Delicious Recipes for Gluten Free Breakfast, Lunch & Dinner, by Linda Williams. This book is stuffed full of delicious gluten free recipes that had our mouths watering as we were eating them! This is not a vegan book, so like other cookbooks, you will have to get creative with substitutions for some recipes. Luckily, many of the non-vegan items, like eggs, can simply be replaced with their vegan counterparts, such as Ener-G Egg Replacer.

Vegan, Gluten-Free Berry Vanilla Almond Muffins

Ingredients

1 1/2  cups Pamela’s Baking & Pancake Mix

1/2  cup slivered almonds (optional, you can toast them first if you wish)

3 tsp Ener-G Egg Replacer plus 4 tbsp water

1/3 cup applesauce

1tsp vanilla

1/3 cup vanilla almond milk

1/2  cup melted butter alternative (whatever your favorite is)

1/4 cup good olive oil

1/2 cup blackberries or blueberries

Directions For Preparation:

First, preheat oven to 325. Mix the pancake mix and almonds. Mix eggs, applesauce, vanilla, almond milk, melted butter, and olive oil in a separate bowl. Combine. Carefully blend in the berries of your choice, and be careful not to smash them up. Scoop and drop approximately 1/4 cup into muffin tins. Bake for about 25 minutes depending upon your oven.

Have these delicious muffins with your morning coffee, or a mimosa, and start your Sunday off with a treat!

Previous Article « National Celiac Awareness Month, Day 5: Vegan, Gluten-Free Lima Bean Salad
Read Next Article » National Celiac Awareness Month, Day 7: Vegan, Gluten-Free Vegetable Chips That Won’t Go to Your Hips!cows-in-field-reversed

Leave a Reply

If you are human, count objects:
Enable this image please
I see:
- +
- +
- +
Ironclad CAPTCHA (Security Stronghold)