• Trekking Downunder

The Intolerant Sweet Chef - Gluten Free Vanilla Muffins


As a family with multiple food intolerances- Melanie, Matt, Ben (8) and Jasper aka Jazzie Devil (2), knew one of the biggest challenges they would face heading into the outback was going to be limited access to fresh food. This was going to take some clever planning to be able to maintain their whole food eating habits and catering for the long list of food intolerances; gluten, dairy, nuts, tomatoes, mint and additives.

Meals and treats were going to be tricky, hence came this tasty little muffin recipe.


There are a few variations to try- you could even create some of your own.



Gluten Free Vanilla Muffins

1 cup gluten free plain flour

1 cup mixed ground sunflower seeds and pepitas (*or almond meal)

3/4 cup (rapadura) sugar

3 tsp gf baking powder

1/3 cup olive oil

2 eggs

1 cup UHT coconut milk (eg Vitasoy)

1 tsp vanilla essence


Heat up the Weber/BBQ with lid (or your oven) to approx 170deg. If you don’t have a thermometer on the lid of the Weber/BBQ preheat for approx 5-10mins on high then drop temp to low. Place a convection tray and trivet in BBQ (baking requires indirect heat).


Line a 12-hole muffin tray with cup cake cases. Combine dry ingredients in a bowl and use a fork to remove any lumps. Make a well in the centre and crack eggs into well. Add oil, vanilla and milk then use a fork to whisk wet ingredients slowly incorporating the dry ingredients until well combined. Spoon mixture into muffin tray. Bake for approximately 25-30 mins until tops spring back when lightly touched. Enjoy.


(Recipe makes 12)



Variations:

Apple & Cinnamon: Add 1 tsp cinnamon to dry ingredients. Grate 2 pink lady apples and squeeze out the excess juice. Add to mixture at the end.

Chocolate: Add 1/4 cup cocoa powder to dry ingredients

Banana: Add 1 tsp cinnamon to dry ingredients and 2 mashed bananas at the end


(*Grated carrot and ginger is also lovely and a great way to sneak in some veggies)

*Note: To make this recipe nut free Mel uses ground sunflower seeds and pepitas. But if you can tolerate nuts an easy substitute would be almond meal. Rapadura sugar is an unrefined cane sugar, available at the supermarket.


Check out more of Mel’s amazing recipes at www.theintoleranttraveller.com.au

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Copyright 2017 - 2020 Ryan & Amy Murphy (Trekking Downunder)