subject: Whole Grain Gluten Free Muffins - Adding Whole Grains Into Gluten Free Diet [print this page] Whole Grain Gluten Free Muffins - Adding Whole Grains Into Gluten Free Diet
With the advent of processed gluten free foods, many people following a gluten free diet are now making dietary choices which are not as healthy as they should. Just like the rest of Americans, some are eating diets that are not filled with whole grains, vegetables and fruits, like they should.
It is a simple matter to incorporate a few healthier choices back into a gluten free diet. One way is to cook and bake with gluten free whole grains. Another is to add fresh fruits into baked goods.
These Pear Muffins are simple to prepare, everything gets a quick blitz in the food processor, and are a healthy way to start the day. Filled with whole grain, brown rice flour and pears, they are as delicious as they are nutritious.
Pears have been recognized as one of the 20 most popular fruits by the FDA and it's no wonder why! They are an excellent source of fiber and a good source of vitamin C for only 100 calories per serving. And, they're sodium free, fat free, and cholesterol free. Pears also have the added benefit of making us feel fuller faster, a great benefit for those wishing to shed a few pounds.
Healthy Gluten Free Pear Muffins
Ingredients
3 ripe pears, peeled, cored and roughly chopped
1 cup brown sugar
4 large eggs
1 teaspoon pure vanilla extract
2 cups superfine brown rice flour
cup potato starch (not potato flour)
cup flax seed meal
2 teaspoons baking powder
1 teaspoon kosher or fine sea salt
cup grapeseed or light olive oil
Optional Topping:
cup sliced almonds
cup granulated sugar (preferably organic)
Directions
Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners.
Place the pears in the bowl of a food processor fitted with a steel blade. Add the brown sugar and puree. Add the remaining ingredients (except the toppings) and process to combine, scraping down the bowl of the food processor once. Divide the batter evenly among the prepared pans.
If desired, sprinkle the almonds on top of the batter and sprinkle with a little sugar. (To intensify the flavor of the almonds you can toast them in a dry pan over high heat for a few minutes, just until toasted and fragrant.) Bake for 25 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean. (These muffins don't get too brown.) Let cool in the pan.
Makes 24 muffins.
Extra muffins freeze well.
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