Vegan and gluten free almond muffins are among my favorites for breakfast.
We Italians, the majority at least, love sweet breakfast. Dry cakes to soak in milk and cookies are inevitable in every Italian family.
To make sure taht homemade desserts, especially those for breakfast, are not only greedy but also nutritious and healthy, it is necessary to select the ingredients. I choose the best flours and sugars, all not refined. The rest of the ingredients are all organic.
In this recipe, one of the keys is the salted almonds that contrast in an excellent way with the sweetness of flour and rice milk, as well as coconut sugar.
Makes 6-8 muffins
200 g (7 oz) brown rice flour, sifted
80 g (3 oz) cornstarch, cornflour
2 tsp organic baking powder
Pinch of sea salt
80 g (2 oz) coconut sugar
50 g (2 oz) whole almonds, salted
1 tsp organic vanilla “Bourbon” powder
150 (5 oz) dark chocolate chips
80 ml (3 fl oz) mild extra virgin olive oil
150 ml (5 fl oz) brown rice milk, hot
1 tbsp natural vegan yogurt
- In a bowl pour all the dry ingredients.
- In another bowl, mix the oil, milk and yogurt.
- Pour the dry ingredients into the liquid bowl a little at a time and mix quickly.
- Pour the mixture into the muffin molds and bake at 180° (350°/Gas 4) for 20