Gluten free muffins (not sweet)…

Gluten free broccoli feta muffins

preparation time:

ca. 15 minutes + ca. 20 minutes in the oven

difficulty:

simple

muffin1

ingredients:

250g cooked broccoli
pinch of cumin (optional)
chia mix as egg replacement (3tbsp. chia seeds + 9 tbsp. water)
50g quinoa flour
10g hemp seed flour
80g rice flour
20g browntop millet flour
1 tsp. baking powder (gluten free)
ca. 130g feta cheese
80g corn starch
80g potato starch
ca. 120ml water
pumpkin seeds to scatter on top

preparation:

First prepare the chia mix as egg replacement. Mix water with chia seeds and set aside for some minutes.

Season the cooked broccoli, e.g. with cumin, then chop it into small pieces (if you have a food processor you can use it for that).

Preheat the oven to 160°C (circulating air). Mix the liquids with chia mix and then add flours and broccoli. Crumble in the feta cheese. Finally add baking powder and mix everything well.

Pour into a muffin baking tray, scatter pumpkin seeds on top and bake for about 20 minutes.

tip:

The muffins make a great breakfast or will serve you as a snack when on the go.

(similarly found in the book “Glutenfrei backen” by Simone Stefka)

Enjoy!

(c) The Histamine Pirate

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Baked apple in a muffin…

Vegan, gluten free baked apple muffins

 

preparation time:

ca. 30 minutes + ca. 20-25 minutes in the oven

difficulty:

normal

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ingredients for about 9 muffins :

  • 80g coconut flour
  • 30g hazelnut flour
  • 100g rice flour
  • 15g coconut flakes/desiccated coconut
  • 10g homemade vanilla sugar
  • 3 tsp. baking powder
  • pinch of salt
  • 60g raw cane sugar or coconut sugar
  • 80g corn starch
  • 1 1/2 tsp. gingerbread seasoning (if you can tolerate it, otherwise use “christmasly” seasoning you can tolerate, e.g. maybe cardamom)
  • 210g apple sauce
  • 230ml milk OR almond- OR coconut milk
  • desiccated coconut to scatter on top
  • (1 small apple, diced)

preparation:

  1. If you wish to prepare the apple sauce yourself, you’ll need about 2 apples. Peel them, pit them and dice them. Heat up the apple dices with a little water in a pot. Cook on small fire until the apple is soft. When soft, mash the apples (e.g. with a potato masher) or blend it. I prepare the masher method, because the sauce is little “chunky” then still. If you like you can spice up the sauce a little by adding vanilla sugar or spices like cardamom or cinnamon (if tolerated as usual).
  2. To prepare the muffins, mix all dry ingredients. If you like you can add the dices of one small apple to the dough. The muffins also taste fine with only apple sauce though. Then add the liquids (sauce and milk) and mix everything well.
  3. Pour the dough into a muffin tray and scatter desiccated coconut on top.
  4. Bake in the preheated oven at 200°C for 20 to 25 minutes.

Enjoy!

(c) The Histamine Pirate

 

With cream, please…

Today I have delicious autumn muffins with a pinch of summer memories for you.

Pumpkin muffins with vanilla cream topping

 

preparation time:

ca. 35 minutes + ca. 30 minutes in the oven

difficulty:

simple

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ingredients for about 12 muffins:

  • 1 small pumpkin (ca. 530g), I used a Patisson/Ufo pumpkin
  • 250 ml whipped cream (whip it yourself, really tastes better)
  • 1 heaped tbsp. vanilla sugar, here is how it’s done
  • 120g coconut oil
  • 2 eggs
  • 1 tbsp. baking powder
  • 50g coconut flakes and some to scatter on top
  • 200g spelt flour
  • 35g cane sugar
  • pinch of cardamom and cinnamon if you can tolerate this

preparation:

 
  1. Quarter the pumpkin and leave it in the oven for about 25 minutes at 210°C until it’s soft.
  2. Whip the cream with vanilla sugar. Use an electric mixer for that.
  3. Remove the pumpkin from the oven and leave it to cool down a bit. Then remove the core with seeds and peel it. Put it in a bowl together with coconut oil and blend it thoroughly. Add eggs, baking powder, coconut flakes, flour, cane sugar and spices and mix. Carefully add half of the prepared vanilla whipped cream to the mass.
  4. Fill into a muffin tray and bake at 180°C for about 30 minutes.
  5. Leave them to cool down. Remove from the baking tray. Now garnish with the other half of the whipped cream. Use a piping/icing bag for that. Finally scatter some coconut flakes on top.

Enjoy!

(c) The Histamine Pirate

Mediterranean muffins…

Zucchini muffins

preparation time:

ca. 10 minutes + 35 minutes in the oven

difficulty:

simple

ingredients for ca. 12 muffins:

60g melted butter or margarine (without soy) or oil, e.g. thistle oil
100g sugar
150g spelt flour
1 tsp. baking powder
2  egg yolk
100g oat flakes
250g grated zucchini
2 tbsp. milk (if you like)  

1/2 tsp. cinnamon, if you can tolerate it

for the topping:

A) 125g powdered sugar
OR
B) 150g white chocolate (usually better tolerated than dark chocolate)
OR
C) Powdered sugar or coconut flakes

Note: If you react very easily omit the chocolate as it is a trigger.

 

preparation:

 

Preheat the oven to 175°C. Whisk the butter/margarine/oil with the sugar, gradually add the egg yolks.

Mix flour with baking powder and cinnamon and add to the butter-egg-yolk-mix.

Add zucchini and oat flakes to the dough. If the dough is too dry add some milk. You can also use rice or oat milk.

Pour the dough in a muffin tray. Bake for about 35 minutes.

 

the topping:

A) For icing mix powdered sugar with some hot water. The mass should be viscous and thick. Add the water by the tablespoon slowly. Ice the cool muffins.

OR

B) Break the white chocolate to small pieces. Melt the white chocolate bits by bain-marie. Don’t cook the chocolate! Pour the still liquid chocolate over the cool muffins.

OR

C) Just sprinkle some powdered sugar or coconut flakes over the muffins.

 

(Similarly found on chefkoch.de)

Enjoy!

 

(c) The Histamine Pirate

Leftover muffins…

Apple carrot zucchini muffins

 

preparation time:

ca. 10 minutes + ca. 25 minutes in the oven

difficulty:

simple

IMG_7362

ingredients for about 6 muffins :

  • 1 egg(yolk)
  • 1 1/3 cup of spelt flour
  • 1/3 cup of sugar
  • 2/3 cup of thistle or coconut oil
  • 1/2 grated zucchini
  • leftovers from juicing (of a carrot and an apple)
  • 1 tsp. baking powder
  • 20g coconut flakes

 

preparation:

 

  1. Whisk egg with sugar. Add oil. Mix flour, baking powder and coconut flakes und add to the egg-sugar-mix. Grate half of a zucchini. Add this and the leftovers from juicing an apple and a carrot to make a dough.
  2. Pour the dough in a muffin tray.
  3. Bake for about 25 minutes at  ca. 180°C in the preheated oven.

 

 

Enjoy!

(c) The Histamine Pirate

 

Muffins for everyone…

Blog birthday – celebrating 1 year (German blog)

Joanna came to my “birthday party” (a recipe contest I started for the German blog) and she came up with this great recipe. It is lactose free, low fructose, gluten free and of course low histamine – therefore a recipe for everyone, no matter what intolerance(s) bother(s) you.

 

Blueberry coconut muffins

 

preparation time:

ca. 10 minutes + ca. 20 minutes in the oven

difficulty:

simple

 

DSC03414

 

ingredients for about 8 muffins :

  • 2 eggs
  • 50 g rice syrup
  • 100 g grape sugar
  • 70 ml thistle oil or coconut oil
  • 90 ml coconut milk
  • 140 g corn flour
  • 1 tsp. baking powder
  • 50 g coconut flakes
  • ca. 100 g blueberries

 

preparation:

 

  1. Whisk up the eggs with rice syrup and grape sugar. Mix the oil with coconut milk and add this mixture to the whisked eggs. Mix baking powder, flour and coconut flakes and add it to the rest.
  2. Pour the dough into a muffin tray and place the blueberries on top.
  3. Bake for about 20 minutes in the preheated oven at 160°C. Before you enjoy the muffins leave them to cool down.

 

 

 

 

(Joanna’s recipe for the blog’s birthday)

 

Enjoy & thank you, Joanna!