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Hey
Under baking I found this recepie. It is whay I bought the rice-syrup but I have not tried it yet.
Orange Poppy Seed Muffins
preheat oven to 350 degrees (180 c)
prepare:
scrub clean 1 large organic orange and zest
pulp the remaining orange in a blender (or hand mixer)
dry ingredients:
1 cup whole wheat flour
1 cup of rice flour (or replace wheat flour, with 2 cups of rice flour if you are wheat free)
1 tbs baking powder (aluminum free)
1/4 tsp sea salt
1/4 cup canola or sunflower oil
1/3 cup rice malt syrup
2 tbs maple syrup
1 1/2 tsp vanilla
2/3 cup organic orange juice
1/4 cup poppy seeds
Wisk the wet ingredients in a small bowl. Combine the dry ingredients in a larger bowl. Gently pour the wet mixture into the dry and fold. Sprinkle in the poppy seeds and gently combine the mixture.
Lightly oil muffin pans and pour the mixture into the pans, (this batter makes 6 large muffins, 10 to 12 med muffins, or 18 mini muffins).
Bake for 35 to 40 minutes, until cake rises and is golden brown.
Let cool on a bakers rack and pop the muffins from the pans
Icing (optional)
1/2 brick of tofu
2 tbs maple syrup (or 1 1/2 tbs rice syrup)
1 tsp vanilla
1/4 cup orange juice
blend well until creamy and refrigerate for at least 3 hours
(This icing works great on carrot cake too, with crushed walnuts sprinkled on top)
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Esme
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