Avocado muffins Gf

I´m addicted to muffins and to this recipe, the first time I made these muffins the idea was to only eat two or three, but I just stopped at eight. Them are more fluffy than I expected and sooo delicious. I used buckwheat flour and a gluten free mix, in the same proportions I used for the banana bread a few days ago, and it really makes all the baked goods super fluffy and moist.
Them are really many sweet recipes with avocado, like flourless avocado chocolate cakes or avocado mousse, these muffins are a great example, from today I´ll try to make more avo desserts.

Recipe: -3/4 cup buckwheat flour, -3/4 cup gluten free mixture, -1/3 cup brown or coconut sugar, -1 tsp baking powder, -1/2 tsp baking soda, pinch of sea salt.

Preheat the oven to 180°C. Mix everything in a large bowl and sit aside. In another bowl beat 1 super ripe large avocado, mashed, -1/3 cup melted coconut oil, -1/2 cup maple syrup, -1/2 cup plant based milk, -1 egg remplacement. Mix the ingredients of the two bowls and put in 12 muffin tins. Bake about 20 minutes or until them start to brown and are dry inside.

Receta en español: -3/4 taza harina de trigo sarraceno, -3/4 taza preparado de harina libre de gluten, -1/3 cup azucar mascavo o de coco, -1 cdta de polvo de hornear, -1/2 cdta de bicarbonato de sodio, pizca de sal de mar.

Precalentar el horno a 180°C. Mezclar todo en un bowl grande y dejar aparte. En otro bowl batir el puré de una palta super madura, -1/4 taza de aceite de coco derretido o aceite de tu eleccion, -1/2 taza sirope de maple, -1/2 taza leche vegetal, -1 remplazo de huevo. Mezclar los ingredientes de los dos bowls, poner en doce moldes para muffins y hornear durante 20 minutos o hasta que esten dorados y y al pincharlos no esten demasiados humedos,

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Apple & Cinnamon breakfast muffins

The muffins for breakfast are a goal. Do you know who created the muffins? Well, I don´t know who he was, but he’s a genius, and the breakfast muffins are still better, especially for takeout breakfasts. Apples and cinnamon are a spectacular combo, perfect for all kinds of desserts or breakfasts. And these muffins are inspired by the super mother´s recipe of apple upside down cake.

For this recipe I use spelt flour, which is an incredible flour, is great for replacing wheat. Also I use homemade apple sauce, which is super simple to make and much better than that apple sauce that we can find in any market.

Recipe (10-12 muffins)

Dry ingredients: -1 cup spelt flour, -1/3 cup cornstarch, -1 tsp baking powder, pinch of sea salt, -1 1/2 Tbsp cinnamon powder, or the amount that you want, with this amount of cinnamon you really feel the taste. Mix well all the ingredients, lay aside.

Wet ingredients: 1 cup homemade apple sauce*, -2 Tbsp coconut oil melted, or other oil, 1/3 cup coconut or muscovado sugar, -1/2 cup almond milk. Beat everything and gradually add the dry ingredients until all are well integrated. It is divided into twelve muffins, bake for 15 to 20 minutes at 190 ° C or until the muffins start to brown, and begin to crack at the top. Let cool and enjoy!

*Homemade apple sauce: Peel 3 apples, cut into small pieces and cook over low heat or in the microwave until the apples are very soft. Toot with a fork until obtaining a soft sauce.

Receta en español (10-12 muffins)

Ingredientes secos: -1 taza harina de espelta, -1/3 taza maicena, -1 cdta polvo de hornear, pizca sal de mar, -1 1/2 Cdas canela en polvo, o la cantidad que tu quieras, con esta cantidad se siente bastante el sabor de la canela. Mezclar bien y dejar a un lado.

Ingredientes humedos: 1 taza salsa de manzana casera*, -2 Cdas aceite de coco o el aceite de tu eleccion, -1/3 taza azucar de coco o mascavo, -1/2 taza leche almendras. Batir todos los ingredientesy agregar poco a poco los ingredientes secos hasta que estan bien integrados. Dividir en doce mldes de muffins, y hornear durante 15 a veinte minutos o hasta que los mufins esten dorados y empiecen a agrietarse arriba. Dejar enfriar y disfrutar!

*Salsa casera de manzana: Pelar 3 manzanas, cortar en trozos pequeños y cocinar a fuego lento o en el microondas hasta que las manzanas sean muy suaves. Aplastar con un tenedor hasta obtener una compota suave.

Breakfast tart whit quinoa oatmeal crust

A tart is a good breakfast, especially if this filling of yogurt and fruit, we get fiber from the crust, and a lot of nutrients, vitamins and protein as well as yogurt and fruit.

This is my favorite breakfast tart, I try with many different crust, but the quinoa confers an incredible nutty flavor, in addition to that it has many properties, definitely the quinoa is a superfood super delicious, and perfect for sportsmen or anyone who wants take care of your health.

Recipe (2 molds 4,5 inchs): -2 1/4 cups rolled oats, -3/4 cup quinoa flakes, -1 cup rice milk or plant based milk of your choice, -1/3 cup muscovado sugar or coconut sugar, -1 tsp lemon zest.

Preheat the oven to 190°C. Process al the ingredients in a food proccessor, the mixture should be moist but not liquid, it should be quite sticky. If necessary add more oats or more water. Put the mixture in the molds with parchment paper, bake about 17-20 minutes, or until the crust is golden brown and begins to separate the crust of the edge from the mold. Topp with coconut yogurt and fruit, with kumquats and blueberries it´s delicious, but you can choose your favourites toppings.

5 Ingredients oatmeal cake

A 100% oatmeal cake, what do you think? Oats play a key role in my diet, every day I eat oats, I’m a bit addicted to it, haha. But it is a very healthy product, complete in fibers, proteins and complex carbohydrates, perfect to start a long day.

Oatmeal is very versatile, here in my blog there are many recipes that carry oats, you can use it for something simple as a porridge or pancakes, create the crust of a tart or use it as flour to create a delicious cake of oats like this, also you can add cinnamon and apple, as well as see the images, to create a cake super humid and delicious.

For the recipe you only need five ingredients, to which you can add the apple and cinnamon, it is recommended to use oats glouten free and

Recipe: 3 1/2 cups rolled oats (gf), -1 tsp baking powder, -1 1/2 cup chopped walnuts, -1 cup almond milk, – 3/4 cup maple syrup. Optional, cinnamon, 2 tsp, -1 medium grated apple.

Preheat the oven to 220°C
Turn oats into flour in the blender. Put the oatmeal in a bowl, add a pinch of salt, baking powder, and cinnamon, mix well. Add milk, maple syrup and nut mix again, this is also the time to add the apple.
Put the mixture in a non-stick mold (6×6 inch) and bake for 18-22 minutes to 220°C, or until the cake is no longer moist inside.

 

Oatmeal Strawberry chia jam tart

Strawberry, coconut and lime is the best combo on the earth, If to that we add my favorite tart crust, this one becomes one of the best pies of all. I tell you about this oatmeal crust? Well, it´s super easy and delicious, ideal for a breakfast tart, and since the oats doesn´t have a very strong flavor goes great with almost any combination of flavors, you can add cinnamon, cocoa, or the spices of your taste, as well use the crust for a salty tart.

Tarta chia frutilla coco lima.jpg

 

Crust Recipe (11 inch mold)

-4 cups rolled oats, -1/3 cup coconut o muscavado sugar, -1 tsb vanilla extract, -3 Tbsp coconut oil, -1/2 tsp sea salt, -1 1/3 cup water or plantbased milk. Preheat the oven to 200℃. Process all the ingredients and put in a mold with parchment paper and bake about 20-25 minutes or until the crust is golden brown and begin to separate the crust from the edge of the mold.

Filling Recipe:

-5 cups fresh chopped strawberries, -1 tsp lime zest, -1 Tbsp lemon juice, -1/4 cup muscovado or coconut sugar. Process all the ingredients, add 2/3 cup chia seeds and mix well, refrigerate about two hours. Put the chia jam on the crust and finish with full fat coconut milk (refrigerated all night) and lime zest. It is recommended to eat cold!

Raw chessecakes, Strawbery and Beet Orange

These raw vegan cheesecakes are the best all over the world. Although I’m not fanatic about these kind of desserts, I prefer chocolate, but I fell in love. The combination of beets and citrus is delicious, I try it for a first time few months ago in a orange red velvet cake, and from that moment I wanted to create a new recipe with beets and citrus. And who does´nt love strawberry desserts? So the strawberry cheesecake is also very tasty.

The crust is super simpe and delicious, it is actually the recipe of raw cookies, I adapt it to make them the base of the desserts, it is very practic, and you can even use it to create the crust of a tart.

Crust recipe, Two 12cm individual molds:

-1 ½ cup coconut flour, –1 cup raisins, soaked overnight and drained, -½ cup coconut oil, -2 Tbsp coconut water, -3 Tbsp maple syrup

Put all the ingredients in a food processor and process all the ingredients until obtaining a homogeneous mixture. Put in the mold, press well and keep in the freezer about 2 hours.

Filling recipe:

-1 cup raw cashews, soaked overnight and drained, -½ cup coconut milk, -½ cup melted coconut oil, -½ tsp vanilla extract , -3 Tbsp raw coconut nectar, -1 ½ cup chopped fresh strawberries, -2 Tbsp lemon juice, -⅔ cup chopped raw beetroot, -1 tsp orange zest, -2 Tbsp Orange juice

First process the cashew for about 3 minutes until aren’t large pieces remain left. Add coconut milk, oil, nectar and vanilla extract and process until smooth. Divide in half, to the first half add the strawberries and lemon juice, to the other half add beet, zest and orange juice. Process each half by its side and put in the molds. Keep in the freezer for three hours before eating. Finish with strawberries and blueberries.

 

Buckwheat breakfast Muffins

These muffins were a real success. Full of chocolate, and super fluffy. I say they are for breakfast, but every time I make these muffins I eat them all the day. 

 

Have you ever tasted bitter chocolate with 99% cacao? It has a very intense flavor, I couldn´t eat a bit. So I decided to melt it and mix it with a little pinch of maple syrup, and this way I leave a super delicious sauce.

Recipe: -1 cup buckwheat flour, -1/2 cup rolled oats, -1/3 cup cacao powder, -1/3 cup sheered coconut, -1/3 cup muscovado sugar -1/2 tsp vanilla extract, -1/4 tsp sea salt, -1 tsp baking powder, -1 cup plantbased milk, or water. Mix everything and bake about 15 minutes to 180℃, or until the muffins are cooked on the outside and inside begin to separate th muffin from the edge of the mold.