Gluten Free, Vegan Chocolate Muffin

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It’s back to school time, and for our family, playgroup is back again.

Not that it makes our daily life so different, but I do use playgroup as an excuse to bake more often,  and take what I have baked for other kids and mums to eat.

 

At the moment, I am experimenting on my gluten-free recipes, using rice flour. Here is a new recipe, that looks exactly like a normal chocolate muffin.

 This is regular muffin size, and it is

-No Egg

-No Butter

-No Oil

-No Sugar

and Gluten Free. So, it is suitable for most kids and the best of all, it tastes good! Well, at least it must have been good for my daughter Yumi, because she ate the whole regular size muffin, as well as half of mine (^-^)/ Good to know that somebody enjoys it!

 

Ingredients (to make 6 regular muffin size)

-100g Rice flour

-50g Glutinous rice flour

-10g Cocoa powder

-2 teaspoon Aluminium free Baking Powder

-2 Tablespoon Maple syrup

-150cc Organic soy milk

-30g Organic sultanas

 

 

To make

Step 1: Shift all the dry ingredients (rice flour, glutinous rice flour, cocoa, BP) into a large bowl; add wet ingredients(maple syrup and soy milk), and then the sultanas. Mix lightly until blended.

 

Step 2: Pour the batter into a silicon cup, put on a steamer and cook for about 12min. Check with a skewer (if it comes clean, its cooked)

 

Compared to my baked muffins, this is healthier becuase it contains no oil/butter. Good for your diet!

By adding   glutinous rice flour, you get the interesting, soft-chewy texture, that my daughter seems to love. If you don’t have the glutinous rice flour, you can use 1 small mashed banana to substitute it. I will try 100% rice flour muffin next time, and tell you how that turns out. ENJOY!!!

 

 

 

 

 

Gluten Free Cookie

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

My daughter Yumi has been teething for the past few days, and she is having a very picky appetite. No more muffins, as she prefers to bite on something harder. I have been giving her non-salt low-fat crackers, but it has come to a point that she is eating too much of it, so I decided to make something for her  myself.

　It is a cookie made from rice flours! Because it doesn’t contain any butter, it is crispy and crunchy in a way. I hope she likes it. This recipe is gluten free, no-egg, no-butter, and no-sugar, so it’s great for everyone! I hope you enjoy it too!!

 

Ingredients (will make about 40 bite-size cookies)

-100g Rice flour

-50g Glutinous  rice flour

-20g Organic cocoa powder OR 20g Almond meal

-5g Aluminium Free Baking powder

-1 pinch salt

-2 Tablespoon Maple Syrup

-2 Tablespoon Oil (I used Extra virgin olive oil)

-1/2 to 2/3 cup boiling water

Making it is so easy, and the best part is you don’t have to rest it!

Step 1: Put all the ingredients except boiling water in a food processor and mix for about 30 seconds, until everything is blended. It may be crumbly but take it out in a large bowl.

Step 2: Add boiling water little by little, beating well each time with a wooden spoon until the dough becomes like your earlobe.

Step 3: Roll out about 3mm thick, cut out into desired shape and bake in pre-heated 170C oven for 10 to 12 min.

As you can see from the photo, I made half almond and half coco. This will keep in an airtight container for about a week, but I don’t think it’ll last that long because they taste great!