This is one of my favorite gluten-free treats. It’s perfect for breakfast. Recipe and image via Gluten-Free Goddess.
Ingredients:
1 cup brown rice flour or sorghum flour
2/3 cup almond flour/meal
1/2 cup tapioca starch/flour or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup gluten-free brown rice syrup
1/2 cup fresh orange juice
2 teaspoons bourbon vanilla extract
1/2 cup chopped roasted almonds
Directions
Preheat the oven to 375ºF. Line a twelve muffin tin with paper or parchment liners. In a large mixing bowl, whisk together the dry ingredients- the brown rice flour, almond meal, starch, brown sugar, baking powder, xanthan gum and salt. Make a well in the center and add in the brown rice syrup, orange juice, and vanilla. Stir to combine and beat until until smooth and sticky. Vegan batter relies on the acid in the orange juice to activate the leavening. The brown rice syrup helps to moisten and bind the batter. Stir in the chopped roasted almond pieces, saving out a few for the tops, if you like. Drop the batter into the muffin cups by spoonfuls- or use an ice cream scoop to distribute the batter. Smooth out tops with wet fingers. Sprinkle with the remaining roasted almond pieces. Bake on the center rack for 17 to 23 minutes, depending upon your oven. A toothpick inserted into the center should emerge clean. The tops are firm and slightly springy to a light touch. Cool briefly, then gently turn the muffins out of the pan on to a wire rack to continue cooling. Or enjoy tender and warm with a slather of vegan buttery spread or soy cream cheese. Cook time: About 20 min
