Saturday, 23 October 2010

Vegan cranberry and sweet potato muffin Gluten-free


60g sugar

60g sunflower margarine

50g grated sweet potato (unpeeled)

30g cranberries

gel – 10g tapioca 60ml water

25g urid lentil flour

15g tapioca

15g polenta

1tsp baking powder

1/4tsp ginger

0.3tsp baking soda

Sift dry ingredients together. Mix in margarine then stir in sweet potato and cranberries. Mix in gel – this takes a bit of effort; just keep going until evenly dispersed. Place in muffin cases and bake for 25-30 minutes until crisp and golden on top and springy to touch. Oven temperature 170 degrees C.

These muffins are light and the cranberries shine like jewels. The hint of ginger isn't obvious, just adds a touch of warmth to the flavour.

Views of Mr Taster

"The fabric of the matrix holds together in a way that is much more like something with gluten in it. It is springy and doesn't collapse when you bite it or press it with your tongue, keeping its three dimensional structure. Sweetness is evenly distributed and the top has crunchy sweetness - did you sprinkle it with something? Works very well."

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