The generosity and passion of our community never ceases to amaze us. Thanks to your generous donations in purchasing From Scratch Cooking 2019 Edition, so far we have raised more than $10,000 for Organics 4 Orphans.
Today we’re sharing a delcious gluten-free and dairy-free recipe from Culinary Nutrition Expert Andi Smith. After completing the culinary nutrition expert program in 2014, Andi took her culinary nutrition knowledge with her as she pursued a longtime dream of going to school for photography, and has since become an incredibly aspiring food photographer. We were thrilled to select her gorgeous rustic shot of these Berry Walnut Muffins as this year’s cover photo.
Speaking of From Scratch Cooking, if you haven’t yet picked up your pay-what-can copy, today is the day! This book featuring 50 gluten-free and dairy-free recipes will only be available for a limited time, so grab your copy today!
Andi’s food doesn’t just look good, it tastes amazing as well. Case in point: these gluten-free berry walnut muffins with an orange glaze. Using a combination of gluten-free flours, natural sweeteners, healthy fats and fresh fruit, these muffins are perfect for your next snack or brunch potluck.
You can find more tasty gluten-free, plant-based and dairy-free recipes in From Scratch Cooking 2019 Edition – get your copy here.
Serves: 12 muffins
- 1¼ cups buckwheat flour
- 1⅓ cups ground flax meal
- 1 Tbsp baking powder
- 2 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- Pinch of baking soda
- 2 eggs
- 1½ cups almond milk
- ½ cup honey
- ¼ cup applesauce
- 1 cup fresh or frozen blueberries
- 1 cup chopped walnuts
- ½ cup cacao nibs
- ½ cup coconut sugar
- 1 Tbsp of fresh pressed orange juice (or more to taste)
- 1 Tbsp arrowroot starch
- Preheat oven to 325 ˚F and lightly grease or use paper liners in a 12-cup muffin pan.
- In a large bowl, mix together buckwheat flour, flax meal, baking powder, baking soda, cinnamon, allspice, and nutmeg.
- In a smaller bowl whisk together eggs, almond milk, honey and applesauce. Combine ingredients to the dry ingredients and mix well.
- Fold in blueberries, cacao nibs and walnuts.
- Fill muffin cups evenly and bake 15-20 minutes. To test that muffins are baked thoroughly, insert a toothpick into the middle of muffin, and if it comes out clean they are done.
- While muffins are baking, make the glaze. In a small bowl mix together all the ingredients for the glaze until smooth.
- Cool the muffins for 10 minutes. Drizzle muffins with glaze just before serving.