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.
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Vegan, Gluten-Free Berry Vanilla Almond Muffins
Ingredients
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*Receipts will come from ISIPP.
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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!
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