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Date and Coconut Muffins 2014-05-15 https://www.metro.ca/userfiles/image/recipes/muffin-dates-et-coco-10073.jpg PT15M PT30M PT45M

In a bowl, mix the oil, butter and honey.Add the egg yolk and the vanilla.In another bowl, mix together the dry ingredients and add the honey preparation.Drain the dates and add to the mixture.Fold in the egg whites and pecans.Pour the batter into buttered muffin moulds.Sprinkle with grated coconut.Bake in a pre-heated oven at 350°F (180°C) for 20 to 30 minutes, or until the muffins are firm to the touch.

12 Chef Solène Thouin

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1 cup (250 mL) chopped pitted date, soaked in warm water 1/2 cup (125 mL) quinoa flour 1/2 cup (125 mL) all purpose flour gluten-free 1/4 cup (60 ml) almond powder 1/4 cup (60 mL) gluten-free rice flour 1 tsp. (5 mL) baking powder 7 1/2 tsp. (1 1/2 mL) ground flaxseed 1 tsp. (5 mL) baking soda 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) unsalted buter 1 cup (250 ml) liquid honey 1 tsp. (5 mL) natural vanilla extract 1 egg yolk 2 egg white, whipped into stiff peaks 1/2 cup (125 mL) chopped pecans (optional) 2 Tbsp. (30 mL) grated coconut (optional)

Date and Coconut Muffins

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Gluten-free

muffins

0:15

Preparation

0:30

COOKING

0:45

TOTAL TIME

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Ingredients

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1 cup
(250 mL)
chopped pitted date, soaked in warm water

1/2 cup
(125 mL)
quinoa flour

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ROBIN HOOD OR FIVE ROSES FLOUR

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2.5 kg SELECTED VARIETIES

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1/2 cup
(125 mL)
all purpose flour gluten-free

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ROBIN HOOD OR FIVE ROSES FLOUR

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2.5 kg SELECTED VARIETIES

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1/4 cup
(60 ml)
almond powder

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$2.99 ea.

100 g SELECTED VARIETIES

1/4 cup
(60 mL)
gluten-free rice flour

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2.5 kg SELECTED VARIETIES

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1 tsp.
(5 mL)
baking powder

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$3.99 ea.

450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES

7 1/2 tsp.
(1 1/2 mL)
ground flaxseed

1 tsp.
(5 mL)
baking soda

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450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES

2 Tbsp.
(30 mL)
olive oil

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SAVE $3.00

BERTOLLI OLIVE OIL

$7.99 ea.

750 ml - 1 L SELECTED VARIETIES

2 Tbsp.
(30 mL)
unsalted buter

1 cup
(250 ml)
liquid honey

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$7.99 ea.

1 kg

1 tsp.
(5 mL)
natural vanilla extract

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450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES

1

egg yolk

2

egg white, whipped into stiff peaks

1/2 cup
(125 mL)
chopped pecans (optional)

2 Tbsp.
(30 mL)
grated coconut (optional)

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Preparation

In a bowl, mix the oil, butter and honey.

Add the egg yolk and the vanilla.

In another bowl, mix together the dry ingredients and add the honey preparation.

Drain the dates and add to the mixture.

Fold in the egg whites and pecans.

Pour the batter into buttered muffin moulds.

Sprinkle with grated coconut.

Bake in a pre-heated oven at 350°F (180°C) for 20 to 30 minutes, or until the muffins are firm to the touch.

Source : Chef Solène Thouin

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Gluten-free recipes

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.