Matilda’s gluten and sugarfree berry muffins

My niece’s first birthday and our plentiful strawberry harvest called for the remake of a gluten and sugar free blueberry muffin recipe I created last year in her honour.
Strawberry Harvest_27082016This time, she could taste them herself. She looked very much pleased with the result, so I am re-posting this recipe with renewed confidence, backed by the delicate tastebuds of an almost toddler. 

Matilda muffin_2016

Apart from being very easy to make, these muffins are healthful and appropriate for young children or anyone who wants to avoid gluten and sugar. Matilda muffins i solen_1_2016JPGTry this out next time you are looking for a delicate treat. Little M gives a thumbs up.
Matilda muffins i solen_2_2016JPG

Matilda's glutenfree berry muffins without sugar
Serves 12
A very berry glutenfree berry muffin recipe without sugar. Perfect for the next children's party.
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 60 g millet flakes
  2. 30 g buckwheat flakes
  3. 40 g dissicated coconut
  4. 8 dates pitted and soaked in 50 ml water
  5. 150 g berries (i.e. strawberries & wild strawberries)
  6. 75 ml canola oil or melted butter (let cool a bit before using)
  7. 2 free range, organic eggs
  8. 1 tsp brown sugar (optional)
  9. 1.5 tsp baking powder
  10. 1/4 tsp salt
  11. 1/2 tsp vanilla extract, or 1/4 tsp vanilla powder
For the muesli crunch
  1. 15 ml canola oil
  2. cardamome and cinnamon
  3. chopped nuts of your choice
  4. 4 tbsp glutenfree oats
Instructions
  1. Preheat the oven at 200 °C ( 390°F )
  2. Soak the dates overnight or for as long as you can
  3. Cut the berries in pieces and mix with the teaspoon of sugar
  4. Process the millet, buckwheat and coconut to obtain a quite fine powder
  5. Add the salt, vanilla and baking powder
  6. Process the soaked dates
  7. Separate the whites from the yolks
  8. Whip the egg whites into a firm foam
  9. Place the egg yolks in a separate bowl and beat with the processed dates
  10. Add in the dry ingredients
  11. Add in the oil and mix well by hand
  12. Incorporate the berries and carefully fold in the egg whites, by turning the mix from the bottom to the top and from the sides into the middle with a spatula, so as not to destroy the precious air bubbles of the foam
  13. Mix all the crunch ingredients together
  14. Fill up 12 small muffin forms and top with the muesli mix
  15. Bake in the middle rack of the oven for about 15 min, until golden brown
Notes
  1. You can make the muffins a bit lighter by substituting up to 50 ml of fat with the milk of your choice. The closer to the original recipe, the juicier the muffins, though.
The Chick on a Pea http://chickonapea.com/

Leave a Reply

Your email address will not be published. Required fields are marked *