Is there really anything better than cake for breakfast? Not too long ago, I was hosting a private cooking class for a deliciously delightful family. I had sent over the proposed menu for the meal, and received a reply back requesting we have muffins for dessert.
Of course I responded by asking who the heckles has muffins for dessert after dinner? Given that I plan my menus for classes to function as complete, I explained that a muffin for dessert was absolutely ridiculous and then realized that a muffin for dessert was about as silly as cake for breakfast. Which meant there is always a way to make it happen.
And so I did what any great cooking teacher would never do, and that was to make up a recipe while sitting at my computer and test it for the first time with real live paying guests making it. I figured that if it didn’t work, the last place fingers would be pointed would be in my direction.
The goal for this muffin/cake recipe was to keep it as low glycemic as possible while still utilizing some seasonal goodies. I also needed a vegan option for my assistant to enjoy and as per usual, my recipe was pure brilliance, everyone loved and it was the highlight of the meal... as dessert should be!
- ¾ cup gluten-free brown rice flour
- ¾ cup gluten-free buckwheat flour
- ½ cup almond meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 teaspoon cinnamon
- ½ tsp sea salt
- ⅔ cup sweetener of choice: honey, maple syrup, agave (or mix and match!)
- 1 egg or egg substitute (see below)
- ⅓ cup apple sauce
- ⅓ cup milk substitute (or water)
- 1Tbs apple cider vinegar
- 1 tsp vanilla
- ¼ cup coconut oil
- 1 cup sliced strawberries
- 1 cup grated sweet potato
- ⅓ cup pecans (optional)
- 1 Tbs ground flaxseed + ¼ water. .
- Preheat oven to 350 F
- Line muffin tin with liners (let’s aim for unbleached shall we?)
- Mix together ?our, baking powder, baking soda, soda, salt and cinnamon
- Add the sweet potato, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
- Mix batter together
- Add in the strawberries, gently folding the batter.
- Pour in to muffin tin, sprinkle on the pecans
- Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean
- Mix thoroughly and allow to sit for 10-15 mins until thickened