Wednesday, August 19, 2009

Carob Muffins

200 g whole wheat flour + 100 gr sourdough
1 tsp cinnamon powder
3 tbsp carob powder
1 tbsp arrowroot
1 tsp salt
1 tsp fresh grated ginger or  ginger powder
100 gr amasake
100 ml sesame oil
150 g vegan yogurt
100 ml rice milk
2  bananas
Do all liquids  and the bananas in a blender, prossess till smooth and add slowly the other ingredients at low speed . 
 Let the mixture rest for about 1 hour at room temperature, for me that is 30 degrees C (86 degrees F), so if your room is colder, the mixture should rest longer so that the sourdough can do it's job.
Preheat oven to 200 degrees C (400 degrees F) and fill the batter into muffin forms. Bake for about 20 to 25 minutes or until a toothpick inserted comes out clean.
This recipe is enough for 12 muffins.
** Another time I used 300 gr sourdough and no wheat flour; that gives less problems with digestion if you do not want to use baking soda or baking powder, and I added less rice milk, as the sourdough is liquid enough**

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