Vegan and Gluten-Free and Date-Nut Muffins
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 6
ingredients
- 1 cup dates, pitted and coarsely chopped
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons vegetable oil
- 1 cup boiling water
- 1 2⁄3 cups gluten-free flour
- 1 1⁄2 teaspoons xanthan gum
- 1⁄2 cup pecans, chopped fine
- vegan egg substitute, for 2 eggs
- 1⁄3 cup agave nectar
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350°F Grease a muffin tin, or use paper muffin cups.
- Place the dates, baking soda, salt, oil and boiling water in a medium bowl. Stir to mix thoroughly and then allow to sit for 20 minutes.
- In a large bowl combine the flour, xanthan gum, and chopped nuts.
- In a small bowl combine the egg substitute, the agave nectar and vanilla.
- Pour the egg substitute mixture, and the date mixture into the dry ingredients. Mix just until combined.
- Scoop mixture into prepared muffin tin.
- Allow batter to sit in the tin for 30 minutes BEFORE baking.
- Bake for about 20 minutes.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.