superfood sunday

There are some real keepers in the Joyous Health book and these goji berry glory muffins as she calls them are hands down one of them. I've made these a couple times now and they are everything I could hope for in a muffin: moist, full of flavour, nutritious and gluten free! Goji berries are a new member to my pantry and I think they'll stick around for a while. I don't know why but I love feeling them as they go from dry shrivelled things to plump squishy little berries when soaked in water. Traditionally used in Chinese medicine, they are full of Vitamin C, beta-carotene, and antioxidants. Because they are so moist, they keep for a while without drying out. They make a great breakfast or midday snack. After trying one, my sister claimed they were the best muffins she had tried in a long time - I couldn't agree more!

Goji Berry Glory Muffins (from Joyous Health)
Makes 12-14 muffins

1/2 cup (125 mL) goji berries (or raisins or dried cranberries)
1 cup (250 mL) brown rice flour
1 cup (250 mL) almond flour
1 cup (250 mL) Sucanat or coconut sugar
2 tsp (10 mL) baking soda
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) salt
1 apple (unpeeled), cored and finely chopped
2 cups (500 mL) shredded carrots
1/2 cup (125 mL) unsweetened shredded coconut
1/2 cup (125 mL) chopped walnuts, almonds or pecans
1/3 cup (75 mL) pumpkin seeds
3 eggs (any size)
2/3 cup (150 mL) coconut oil, melted, or grape seed oil
1/4 cup (60 mL) water or fresh juice (orange, apple, pear)
2 tsp (10 mL) pure vanilla extract

1. Cover goji berries with lukewarm water and let soak for 30 minutes to 1 hour. Drain.
2. Preheat oven to 350ºF (180ºC). Grease a muffin pan or line with paper liners.
3. In a medium bowl, combine rice flour, almond flour, sugar, baking soda, cinnamon, ginger and salt; mix well. In a separate medium bowl, combine goji berries, apple, carrots, coconut, nuts and pumpkin seeds. In a third medium bowl, whisk the eggs with the oil, water and vanilla.
4. Add egg mixture to fruit and nut mixture; stir well. Add to flour mixture and fold until no dry flour is visible. Do not over-mix.
5. Divide batter among muffin cups. Bake for 20 to 25 minutes or until golden brown. Let cool slightly before removing from pan.

No comments:

Post a Comment