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Рецепт Squash Pumpkin Coconut Chocolate Raisin muffins-ALLERGY FREE

Name: Squash Pumpkin Coconut Chocolate Raisin muffins-ALLERGY FREE
Cuisine: Canadian
Ingredients: . > (American measures) <; . > Wet mix:; . 1/4 cup applesauce (or mashed banana); . 1/4 cup vegetable oil (grapeseed preferred); . 1/2 cup coconut palm sugar; . ground flax (or chia) seed mix*; . 1 cup squash (Buttercup or Ambercup or sweet pumpkin), mashed; . 1 tsp. apple cider vinegar; . > DRY:; . 1-1/4 cup coconut flour; . 1/8 cup arrowroot (or tapioca) starch; . 1 tsp. baking powder; . 1/2 tsp. baking soda; . 1/4 tsp. sea salt; . > SPICE mix:; . 1 tsp. ground cinnamon; . 1/2 tsp. each ground ginger and cardamom; . 1/4 tsp. each ground cloves and nutmeg; . > Add-ins:; . 1/2 cup bittersweet chocolate chips; . 1/2 cup dried raisins; .; . * Flax (or Chia) seed mix replaces 1 xLarge egg: . Stir together 1 Tbsp. of ground flax (or Chia) seed with 3 Tbsps. of water. Have it set in the fridge for 15 minutes to get a sticky like texture.

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ALLERGY-FREE treat sharing. Light, moist and delicious squash pumpkin coconut chocolate raisin muffin treats.

For a detailed post...refer to:
http://www.foodessa.com/2016/10/teal-pumpkin-for-allergy-free-muffins.html

Порций: 12 muffins

Kid Friendly

Canadian

Ингредиенты

. > (American measures) <
. > Wet mix:
. 1/4 cup applesauce (or mashed banana)
. 1/4 cup vegetable oil (grapeseed preferred)
. 1/2 cup coconut palm sugar
. ground flax (or chia) seed mix*
. 1 cup squash (Buttercup or Ambercup or sweet pumpkin), mashed
. 1 tsp. apple cider vinegar
. > DRY:
. 1-1/4 cup coconut flour
. 1/8 cup arrowroot (or tapioca) starch
. 1 tsp. baking powder
. 1/2 tsp. baking soda
. 1/4 tsp. sea salt
. > SPICE mix:
. 1 tsp. ground cinnamon
. 1/2 tsp. each ground ginger and cardamom
. 1/4 tsp. each ground cloves and nutmeg
. > Add-ins:
. 1/2 cup bittersweet chocolate chips
. 1/2 cup dried raisins
.
. * Flax (or Chia) seed mix replaces 1 xLarge egg: . Stir together 1 Tbsp. of ground flax (or Chia) seed with 3 Tbsps. of water. Have it set in the fridge for 15 minutes to get a sticky like texture.

Инструкции

. Line one 12 cavity muffin pan with cupcake paper liners. Will be oil sprayed at the very last minute.
. Position rack in the center of the oven. Pre-heat the oven to 350F.
. In a large bowl, cream together the applesauce, oil and sugar. Whisk in the flax (or chia) mix, the mashed squash and apple cider vinegar. Set aside.
. In a sieve placed over a parchment paper or bowl, put together all the DRY ingredients. Sift over the WET ingredients and blend well with a spatula. Do not over mix. Lastly, integrate the add-ins.
. In the cupcake paper liners, spray a generous squirt of vegetable oil.
. Immediately, with the use of an ice-cream scoop measure out the 12 cavities evenly.
. BAKE for 22 minutes in a dark pan (a few minutes more in a lighter pan). Remove the muffins from the pan as soon as possible and onto a metal rack.
. Flavourful baking wishes...FOODESSA.com