Gluten-free and Egg-free Recipes (with some Dairy-free options)

Posts tagged ‘muffins’

Doughnut Muffins – Gluten-free and Vegan

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A couple of years back on a Facebook thermocooker page this recipe for doughnut muffins went viral with everyone cooking them up. They are very yummy but the good news is that they can be made gluten-free and vegan easily. I’ve modified the recipe and upsized it to make 12-14 muffins which suits our household. You also don’t need a thermocooker to make them. I’ve used apple puree/applesauce to replace the egg, but No Egg replacement powder also works well. I have also used coconut milk for the milk. I think they would taste lovely with some chopped apple in them so that might be a future try. Eaten warm, these are fantastic. If you have any leftover, just freeze and reheat in the microwave and they will still taste good. Here’s the recipe:

Ingredients

300 g gluten free plain flour

2 1/4 teaspoons baking powder (make sure it’s gluten-free)

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

240 g caster sugar

360 g rice milk (or coconut milk or dairy milk if you can have it)

100 g light flavoured oil (I use sunflower or canola)

60 g applesauce/apple puree (or you could use 60 g water + 1 1/2 teaspoons of Orgran No Egg powder)

Topping: Approximately 30 g of melted Nuttelex (or other dairy-free margarine) or butter (if not vegan and can have dairy), cinnamon sugar (I never measure this, I just add a couple of tablespoons of sugar to a bowl and stir through a teaspoon of cinnamon and add more of less of each until it looks right)

Method

  1. Add all dry ingredients to a bowl (or thermocooker) and mix well. In a thermocooker press pulse a couple of times to mix.
  2. Add the wet ingredients and mix well with beaters or on a thermocooker use speed 6, 10 seconds and then scrape down the bowl and then speed 6, 6 seconds.
  3. Cook in muffin tins at 160 C (fan-forced oven) or 180 C (conventional oven) for approximately 20-25 minutes or until a skewer inserted in the centre comes out clean. The mix makes 12-14 muffins.
  4. After a few minutes tip the muffins out of the tins. Dip or brush the tops with melted Nuttelex and sprinkle with cinnamon sugar. I put the cinnamon sugar into a shaker and shake on top.

 

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Gluten-free and Vegan Veggie Muffins

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These muffins are really just the eggless quiche recipe converted into a quiche cake recipe. The recipe is exactly the same (remember to omit bacon and cheese for vegan/dairy-free) but I just omit the pastry. I add 150 g of gluten-free self-raising (cake) flour to the mixture before cooking in muffin trays until brown and cooked through. They freeze and reheat well in the microwave. For the eggless quiche recipe it’s here.

Gluten-free and Egg-free Rissotto Muffins

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A few days ago I promised on Facebook that I would post the recipe for these. It can be hard working out what to make for lunch when on a gluten-free diet, so I’m going to start posting my lunch ideas here. In Australia, you can get a rissotto cake packet mix from Melinda’s Gluten Free Goodies and I can assure you they taste very yummy, but I find them hard to get at our local shops. A while ago I tried a few different recipes for rissotto muffins and came up with this recipe. You can add in whatever you wish. I haven’t weighed the ingredients in grams here, as precise amounts do not matter so much with savoury cooking. It really doesn’t matter if you are using a US or metric cup here. The picture (above) was taken a while ago before I got silicon muffin trays, so they look a little crumbly.

Ingredients

1 tablespoon each of butter and olive oil

about 2 or 3 chopped shallots (spring onions) – in Queensland the long thin green onions are called shallots

1.5 cups arborio rice

3 cups vegetable or chicken stock (make sure it is gluten-free)

1 cup grated, mozarella or other cheese you prefer

0.5 cups fruit chutney

120 ml water + 3 teaspoons of Orgran No Egg (or EnerG or use 3 eggs if you can eat them) – other egg substitutes such as flaxseed meal, psyllium husks or chia seeds would probably work fine here

Anything else you like: cooked corn kernels, chopped, cooked bacon or leftover meat, chopped capsicum (red pepper)

Method

1. In a large saucepan melt the butter together with the oil. Add chopped shallot and cook for a few minutes.

2. Add the rice and stir to coat the rice with the butter/oil.

3. Add the cold stock and bring to the boil. Stir thoroughly. Place the lid on the saucepan. If using an electric stove, turn off the heat and allow to stand on the plate as it cools for 20 minutes. If using gas, turn the gas down to very low for 20 minutes.

4. Stir the mixture then add the chutney, egg replacer/eggs, cheese and any extras you prefer.

5. Place into a pie plate or muffin trays and cook at 160 C fan-forced (180 C/350 F conventional) oven until nicely browned. The muffins usually take about 30 minutes. I cook mine in silicon muffin trays and they pop out very well after being allowed to cool in the pan for a few minutes.

The recipe is suitable for freezing. I microwave mine to eat them warm. You could try putting them in the fridge and eating them cold. They would probably taste okay that way. I’d probably wrap them in a lettuce leaf to take on a picnic and add some salad.