I went gluten free after my diagnosis of endometriosis. I cried a lot. I loved baking. It took me a LONG time to convert all my favorite recipes to a good gluten free recipe. I tried MANY flour combinations. Trust me on this recipe. It was after multiple trials. When I say multiple. I mean probably two years of trials. Many tears. Not as many tears as trying to get a good gluten free banana bread….(which took me 5 years and many more trashed disasters)….but that’s another story.
These muffins are perfect. Try them my way. If you want to change anything after your first go round go ahead. But do them exactly as I describe for the first try. Two years. That’s how long I worked on this recipe. My sons eat it. They actually prefer these to regular gluten filled chocolate chip muffins.
Why chocolate chip muffins? They were my favorite baked good item and I had a perfect recipe for them full of gluten/white flour. It was imperative to me that I have a good gluten free muffin recipe- no weird gluten free aftertaste, a good rise, soft, not too dense, and melt in your mouth good.
These are NOT healthy. Meaning they are not low fat and not low sugar. They are not paleo or Whole 30 friendly. They are just a solid recipe for when you want a good gluten free chocolate chip muffin. Makes 12 muffins.
I’ve not made this vegan- I have used regular unsalted butter which works fine, and I’ve used soy based dairy free butter which also works. I’ve never made without eggs though. The White Rice flour HAS to be Superfine- there are these options on Amazon and with Bob’s Red Mill. You can also add oats but again- stick to the original below first to get a feel for how it looks and bakes. Bake at 400 degrees for 10-15 minutes. Set for 10, check, turn pan so the back doesn’t burn, then set for another 3-4 depending.
If you have a sensitivity to oat flour- you can use 1.5 cups white rice flour and 1/2 cup tapioca flour. It will have a different consistency than pictured though, but still works and still should rise well. I’ve done it when I’ve run out of oat flour.
I usually have cookieandkate.com and two paleo cookbooks open with vegetarian chili recipes and I combine them into my vegan chili. My wife kept telling me just to write down my version. So this weekend when my cousins came from out of town and I made my vegan chili (again with three references open) I finally wrote it down.
4 cloves garlic minced
coconut oil (You can use EVOO or avocado oil- personal preference)
1 medium butternut squash (or two bags of frozen B. squash) peeled and cubed OR 1 large sweet potato or both. I’ve done either/or and both.
2 cans crushed tomatoes (no added sugar and low sodium)
1-2 cups vegetable stock or vegetable broth
2 red peppers chopped up
1 bunch kale
1 15 oz can chickpeas (I love chickpeas, you can use kidney beans or two cans of black beans if you feel a certain type of way toward chickpeas:)
1 15 oz can black beans
1 tsp cumin
Chili powder (I use a tablespoon, you can use less if you don’t want it that strong)
1 tsp turmeric
black pepper to taste- I do probably 1/2 tsp
1 tsp oregano
chili pepper to taste (I do a sprinkle for a little kick)
Saute onion and garlic in the coconut oil (roughly 2-4 tbsp of oil)
Add the pepper, sweet potato, squash, and any other veggie you may be drawn to (some times I add mushrooms, but it does change the flavor, zucchini or broccoli is good too)
After a few minutes add the tomatoes and broth
Add all the spices, including some chopped fresh cilantro (You can save some for garnish but I never have time for garnish with twins and stuff, so I just throw it all in)
Let that all heat up for about 10 minutes on medium. When it’s heated through add the beans (rinse them first), then add enough water so the liquid covers all the vegetables and beans.
I cook covered then for about 30-45 minutes. Until it’s boiling and all the vegetables are soft and cooked through.
Turn it down to simmer, add the chopped kale, cover let the kale wilt to desired consistency (longer it cooks softer it gets).
If you have time for garnish you can also put some slices of avocado on top of the servings in bowls
This soup is amazing the day of and the days after. It does freeze well too.
I’ve never done it in a slow cooker….I suppose you can, I’d sauté the onion and garlic still first to bring the flavors out, then combine everything in the slow cooker, set to low and cook for 6 hours.
This is just after adding beans and cilantro, it’s already boiled, about to cover and simmer….