The more I read about gluten, the less I want to include it in my diet. And honestly, I love bread, so didn’t think I could possibly manage without it. But, one week in, so far, so good. I did decide we could do with a bit of a treat this weekend though and went looking for muffins I could make with either oat or rice flour. My routine, when looking for a recipe, is to find a few, combine them, change them up a bit and come up with something that works for me. So, here you have Joss’ Oat Flour Blueberry Mini Loafs.
This delightful pan has room for 8 loaves and the recipe was enough for 7 so I’m thinking this would make 8 muffins. I pretty much cook / bake by the seat of my pants rather than science so you’ll have to experiment for yourself!
Okay, here we go:
1 1/2 cup Oat flour (I’m sure you can use regular flour, rice flour, whole wheat flour too)
1 tsp baking powder OR 2 tsp baking soda
3/4 tsp sea salt (regular salt likely works as well)
1/2 cup crushed walnuts (which are entirely up to you and can be omitted completely) Next time, I’m trying pecans instead but walnuts were what I had on hand.
1/2 cup of coconut milk with 1 tbsp vinegar (I used white wine vinegar but white vinegar will work fine. As will regular milk. OR you can use 1/2 cup of buttermilk without the vinegar.)
1 1/2 tbsp olive oil (and no you can’t use canola or vegetable oil EVER. That stuff is evil.)
1 cup frozen or fresh blueberries. If using frozen, rinse them under water first.
3 tbsp raw honey (pasteurized honey will work too but always buy raw)
2 eggs, beaten slightly
Combine dry ingredients in one bowl, wet ingredients in another and then add the liquid batch to the dry batch and stir gently together. Fill greased muffin tins or mini loaf tins, bake 15 minutes at 425F
Now that you’ve read through this, you can see why I don’t write cookbooks. My recipes tend to turn into mini stories!
I gotta tell ya, these were very yummy, still warm from the oven with a cup of tea!