Archive for November, 2019

Flax Muffins – Revised Half Flax Recipe

Tuesday, November 12th, 2019

My husband really likes my flax muffins, but wanted a little less flax in them.  I also like these little breakfast buns and after tweaking a little from my pure flax version I’ve been eating more of them as well.  They are good split in half and toasted.  They are also gluten and rice free.

Travelling is a real problem for people who need gluten free options, and these little numbers are an easily portable gluten free bread substitute. My husband also reacts to rice, and often rice is the main ingredient in GF breads, etc. so these have been a real mainstay when we travel.

I bake them in a muffin top pan, which are hard to find now but available from mail order places.  They also freeze very well. 

Flax Breakfast Muffins

Recipe developed by Shelley Mierle, Riverleafoods.com

Ingredients Method
Dry Ingredients:

100 g golden flax, ground in blender

60 g chick pea flour

60 g Riverlea “No Rice” gluten free flour mix (see recipe in Gluten Free Tips page)

20g chia seeds

1 T sugar (optional)

1 T baking powder

1/8 t xanthum gum (optional)

1 t psyllium husk powder (optional)

Mix together
Seed Step (optional) Grease muffin top pan, then spread mixed seeds on bottom. Save a few for the top as well. I usually used sunflower, pumpkin, sesame, and poppy seeds. I like the srispy contrast of the seeds to the soft muffin.
Wet ingredients:

3 eggs

1/4 c oil (I use avocado or grape for neutral taste)

1/2 c water

Mix wet ingredients together, then dump into dry and stir until well blended batter forms.

Put batter immediately into muffin top or other cups, then let sit 3 minutes before baking.

Bake at 325 on convection for 20 minutes.

These muffin store well at room temperature for a couple days, but freeze very well for a month or more.
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