Blueberry and snowflake muffins {vegan – sans gluten}

Muffins myrtilles

SEIPA, voilà un drôle d’acronyme… SEIPA pour syndrome d’enterocolites induites par les protéines alimentaires. Il y a 4 ans de ça je vous parlais déjà d’APLV (Allergie aux protéines de lait de vache) pour Mini Mademoiselle mais là c’est différents et bien plus compliqué à gérer pour Micro Mademoiselle (je ne vais pas m’étaler sur le sujet, ceux que ça intéresse iront googleliser (mot inorthographiable !) all that). Il fallait que je vous en parle ici pour que vous compreniez l’afflux de recette vegan et sans gluten depuis quelques temps sur le blog, ne soyez donc pas étonnés, but I hope you still like the recipes as much ! In short, here we learn to eat differently and that takes me quite a bit out of my comfort zone and especially in baking because at the beginning vegan and gluten-free baking was a no-brainer., and I must tell you that my guinea pigs at home sometimes make faces before I develop some recipes !!! Here is a recipe for blueberry and rice flake muffins that is just perfect for breakfasts or snacks. (or at any time of the day, no, snacking is not a bad fault !).

Come on, let's take advantage of the last blueberries and try everything out quickly and well done !

Muffins myrtilles sans gluten

Muffins myrtilles recette

Blueberry and snowflake muffins {vegan - sans gluten}

2017-09-14 10:23:18

Pour 8 muffins

To print

Ingredients

200 grams of blueberries (here blueberries)
150 g of gluten healthy flours (riz, sorghum and coconut)
40 g cornstarch
40 g rice flakes
100 g cane sugar
35 cl vegetable milk
85 g applesauce
55 g of coconut oil
1 baking powder
1 pinch of vanilla
1 pinch of baking soda
1 tablespoon cider vinegar
FOR THE GLAZE
3 tablespoons of icing sugar
2 teaspoons of lemon juice

Preparation

Preheat the oven to 180°.
Mix together the dry ingredients of flour and starch, the flakes, sugar, the yeast, baking soda and vanilla. In another salad bowl mix the compote, vegetable oil and milk.
Mix the two preparations then add the vinegar and blueberries.
Divide the mixture into muffin tins and bake. 20-25 minutes.
For the icing, mix together the lemon juice and icing sugar. (adjust according to texture) and pour over the muffins once cooled.

aime & mange https://aime-mange.com/