Friday, April 10, 2015

Gluten Free Friday Homemade Recipe #12: Sweet Potato Muffins

Here is a delicious yet some what complicated recipe for muffins. It's a 5 Star winner.

When I read the original recipe it seemed very easy, it was all white flour. But then I wanted to make it gluten free, organic and milk free. That's when it got complicated! So in the event you don't want to make it gluten free just substitute white flour for all my flour ingredients and that should work for you. And regular buttermilk instead of the buttermilk I made.

If you are making all of the products at one sitting this should take you roughly 1 hour to prepare and 20 minutes to cook.

I think this would taste extremely good with raisins inside of it. I'm going to try it next with that added. You could also add nuts or anything that you feel would compliment sweet potato flavor.

It should be noted the Quinoa flour tastes and smells a bit nutty. So please make sure you use this in a recipe where there are other strong main ingredients. Unless you simply love the taste of nuts!

At the bottom of the post are the instructions for the homemade buttermilk and flours used inside this recipe. I encourage you to make these before you start cooking to make the prep time about 20 minutes instead of an hour.

As always, all the ingredients are organic and gluten free

Happy Eating, and Enjoy!

Dry Ingredients:
1/2 cup wild rice flour
1/2 cup quinoa flour
3/4 cup stone-ground yellow cornmeal
1/4 teaspoon Mediterranean Sea Salt
1 tablespoon baking powder
1/2 teaspoon baking soda

Wet Ingredients:
1 egg
1 cup hemp buttermilk
1/3 cup dark brown sugar
3 tablespoons organic butter, melted and cooled slightly
1 1/3 cups cooked mashed sweet potato (about 1 medium-large sweet potato)

Streusel Topping:
2 tablespoons organic butter, at room temperature
3 tablespoons brown sugar
1/4 cup quinoa flour
2 tablespoons oatmeal (rolled oats)
1/2 teaspoon ground cinnamon
freshly grated nutmeg

Preheat the oven to 400 degrees. Spray a 12-cup muffin tin with organic oil.

Combine all the dry ingredients in a large bowl, stirring well. Set aside.

In a pan boil 1 sweet potato until soft enough to mash. Once completed mash prior to putting into the 'wet' dish.

Now combine the wet ingredients in a medium bowl, whisking everything together.

Moving on to the streusel topping, cream the butter and brown sugar together in a small bowl, then add the flour, oatmeal, cinnamon, and nutmeg to taste. Blend with your fingers to form a crumbly mixture. Set it aside, too.

Stir the wet mixture into the dry mixture until not quite blended,  with just a couple of strokes, so the mixture is just barely combined. Spoon into the prepared muffin tin. Divide the streusel evenly, sprinkling over the tops of the muffins.

Bake until golden brown, 15 to 20 minutes. Let cool slightly on a rack, then serve, warm.

Additional Directions:

If you do not have these flour and buttermilk already made here are the instructions.

Wild Rice Flour:
Wash rice thoroughly and then soak in cold water for 3 hours. I put ice cubes in my water bowl and had the rice in a strainer. Then place into a sauce pan and turn heat on low. Let the rice dry out but not brown in the pan. Once rice is ready for grinding take 1/2 cup of rice at a time into a blender. Once its the texture you want place it on a cheese cloth overnight to dry out. When the rice has dried out place in an air tight container and refrigerate.

 Quinoa Flour:
Wash Quinoa seeds thoroughly until the water runs clean. Then place on a flat sheet and bake in the oven at 350 for 15 minutes. Once they have cooled off place 1/4 of a cup full at a time inside the blender. Place inside a sealed container and refrigerate. Will last up to a year.

Hemp Buttermilk:
Take 1 cup of Hemp Milk and place it into a sauce pan. Take 1/4 cup of lemon juice and mix in. Put the burner to low to medium heat and place the pan on it for 5-10 minutes. Stir it moderately to make sure it doesn't burn. Remove from heat and let cool. Then place in a sealed container and refrigerate.

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