I love Martha Stewart. About this I simply can not lie. I love watching her, I love her magazines, and most of all, I love her food. I still suscribe to Everyday Food knowing darn well that if I want to try something I am most likely going to be making changes. It's things like this that make me hate being gluten intolerant, and at the same make me love the challenges and the excuses to play in the kitchen. Tonight, I did just that. I tackled her wonderful Quinoa Muffin recipe and made it not only gluten-free, but also vegan. Why go half way, when you can go all the way.
Now, if you like sweet muffins, keep the recipe as is, though if you like them not so sweet, I'd cut back on the sugar to 1/2 cup. That's what I'm doing next time, or maybe trying it with Agave syrup. Dried fruit would be brilliant in here, and the orginal recipe called for it, I just didn't have any in the house. Well, here goes nothing!
2 cups cooked quinoa
1 ripe avacado
1 1/3 cups soy flour
2/3 cup rice flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup hemp milk
1 small banana
2 tsp vanilla
Heat oven to 350 F. Grease muffin tins with oil and lightly flour. Do not use paper baking cups, as muffins will stick horribly to them (this I learned from experiance tonight).
In a large bowl combine soy flour, rice flour, quinoa, brown sugar, baking powder and salt.
Blend together avadacdo, banana, hemp milk and vanilla. When smooth add to dry ingredents and mix well. Divide evenly into 12 muffin tins. Tins will be very full, not to worry, these muffins do not rise.
Bake for 25-35 minutes, depending on your oven, until toothpick inserted comes out clean. Mine took 33 minutes.
Once cool, store in container in fridge. Enjoy for a quick hearty breakfast.