Celine Steen of Have Cake Will Travel and Joni Newman of Just The Food have more tasty recipes on their blogs. Be sure to check out their amazing vegan cookbooks, especially The Complete Guide to Vegan Food Substitutions where this recipe comes from! (Photo by Celine Steen)
White Chocolate Orange Corn Muffins
1/4 cup (84 g) light agave nectar
1/4 cup (60 ml) unsweetened fat-free nondairy milk
A few grates orange zest
1/4 cup (60 ml) fresh orange juice
1 teaspoon white balsamic vinegar
2 tablespoons (30 g) unsweetened applesauce
1/4 cup (51 g) vegan white chocolate chips
1/4 teaspoon fine sea salt
1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour
1/2 cup plus 2 tablespoons (75 g) cornmeal
1/2 teaspoon baking soda
Preheat oven to 350°F (180°C, or gas mark 4). Line 6 out of a standard muffin tin with paper liners.
Combine agave, milk, zest, juice, vinegar, applesauce, chips, and salt in a medium bowl.
Add flour, cornmeal, and baking soda on top. Stir until combined. Divide batter into prepared muffin tin, almost to the top of the paper liner.
Bake for 18 minutes, or until golden brown on top and firm when touched. Let cool on wire rack.
Yield: 6 muffins
February 8th, 2016 at 1:31 pm
Yesterday me and my wife prepared a fresh veg juice.While the juice was so nice and healthy,but then I was talking to my wife,there must be a way to utilize the remaining residual from the juice extractor . By the way we used some apples,carrots and beetroot. The remaining residue was a soft reddish and moist dough..and it tasted good.
I am sure this can be of a good base for any Gluten free desert.
I wonder what every one think .