Today I have a new recipe to share here and at Nancy's blog Real Food Allergy Free - Allergy Free Wednesdays. A wonderful way to find great new recipes - a must see!
These muffins make a great snack or breakfast muffin - full of flavor, with a lovely soft texture. Don't think these will last long in this household!
1/2 cup Tapioca Starch
1/2 cup Sorghum Flour
1/2 cup Sweet Rice Flour
2 Tblsp. Coconut Flour
2 Tsp. Gluten Free Baking Powder
1/4 Tsp. Baking Soda
1 Tsp. Xanthan Gum
pinch of Salt
1 rounded cup roughly chopped pitted dates
1/2 cup water
juice and zest from 1/2 of a large orange
2 large eggs
1 tsp. Organic Almond Extract
1/4 cup Grape Seed Oil or Canola Oil
1/2 cup honey
3/4 cup chopped Walnuts
Preheat the oven to 350 degrees. Line a muffin tin with paper cups. This batter makes 12 nice sized muffins.
Add the chopped dates and water to a sauce pan, bring to a boil then reduce to a simmer for 3 minutes. Remove from the heat and allow to cool.
In a big mixing bowl, combine the dry ingredients mixing well. In another bowl, whisk the eggs until frothy. Add the oil, honey, and almond extract, mixing well to combine.
Add the orange juice and zest to the date mixture, stirring to combine. Once the date mixture has cooled, add in the egg/honey mixture stirring well.
Add the date liquid mixture to the dry ingredients, mixing until incorporated. Fold in the walnuts evenly. Spoon a generous amount of muffin batter into each lined muffin tin and bake about 25 minutes, or until a toothpick inserted comes out clean.