It feels like I haven’t blogged in ages, and I guess that’s because my vacation is just around the corner. The last two weeks have been so tough because my mind is already someplace else. You know the feeling? It happens every year, just before the vacation is about to start. At least to me. In a way, it’s sort of frustrating, because I can’t focus and I become the master of procrastination. But here we are, and in just a few hours I’m officially on vacation.
In order to celebrate my vacation, I thought I should finally share the recipe for the gluten-free and vegan strawberry muffins I made when we spent the Midsummer’s weekend in the countryside. I know that many of you wanted the recipe, and I’m so sorry it has taken me so long to publish it. These muffins are really soft and juicy if you can say that about muffins? Anyway, I used an egg replacement product for the first time when baking, it was called Vegan Egg and it comes in what looks like an egg basket. I don’t know if I can thank this product for the juiciness, but it worked out very well. I was not sponsored by this company, just to be clear on that. And yes, it bothers me that I feel like I need to make that clear every time I recommend a product on social media.
Now back to the muffins. I filled mine with strawberries because 1) I love them, 2) they’re in season, and 3) Swedish strawberries are the best strawberries in the world, meaning that you will want to use them in anything you can while they’re available. I think the muffins will be delicious if filled with raspberries or blueberries as well. Might want to give that a try during my vacation. Now I think it’s time for the recipe, but first a few photos from my little shoot in the garden.
80 g vegan margarine or non-flavored coconut oil
1 dl oat milk
3 tbsp maple syrup
1 dl coconut sugar
1 dl rice flour
1 dl sorghum flour
2 1/2 tsp baking powder
a pinch of ground vanilla
pinch of salt
2 tbsp vegan egg + 3/4 dl water
200 g fresh strawberries
- Preheat the oven to 220°C
- Melt the margarine/coconut oil and add the oat milk and the maple syrup.
- In a baking bowl, combine all the dry ingredients except the vegan egg.
- Rinse the strawberries and chop them into smaller pieces.
- In a small, separate bowl, combine the vegan egg powder with water and stir together until smooth.
- Add the melted margarine/coconut oil to the dry ingredients, followed by the vegan egg mix.
- Stir together and finally add the strawberries. Carefully stir again.
- Divide the batter between 12 muffin liners. Bake in the middle of the oven for about 15 minutes. I recommend that you use a muffin tin when baking, as it prevents the muffins from floating out.
- Let the muffins cool for about 15 minutes before you eat them.