Vegan Date, Walnut, And Zucchini Muffins
Wir haben die kartoffeln vorgekocht, natürlich könnt ihr sie auch roh in die form geben, dann braucht der auflauf aber mindestens 25 minuten länger und ihr solltet den käse erst nach einer viertel stunde daraufgeben, damit er nicht verbrennt.
Recipe Summary Vegan Date, Walnut, And Zucchini Muffins
I worked this recipe up after we had dairy, egg, almond, and grain allergies. They are delicious! I looked at other basic muffin recipes, adjusted the ingredients to fit our dietary needs, and then experimented with them until I got it just right.
Ingredients | Zucchini Moussaka Vegan¼ cup chia seeds1 cup water1 cup cashew flour¼ cup ground flax seed2 tablespoons coconut flour2 tablespoons tapioca starch1 tablespoon ground cinnamon1 teaspoon baking soda½ teaspoon salt1 cup chopped dates1 cup chopped walnuts1 cup shredded zucchini⅓ cup applesauce2 tablespoons coconut oil, melted1 fluid ounce liquid stevia, or to tasteDirectionsPreheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined. Spoon batter into the muffin cups.Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes. Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes; cool another 5 minutes before serving.You can substitute almond flour for the cashew nut flour. Or you can use half nut flour and half corn flour (not corn meal).Info | Zucchini Moussaka Veganprep: 15 mins cook: 30 mins additional: 15 mins total: 60 mins Servings: 12 Yield: 12 servings
TAG : Vegan Date, Walnut, And Zucchini MuffinsBread, Quick Bread Recipes, Zucchini Bread Recipes,
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