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Date and Coconut Muffins 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.
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1 cup (250 mL) chopped pitted dates, 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 whites, whipped into stiff peaks 1/2 cup (125 mL) chopped pecans (optional) 2 Tbsp. (30 mL) grated coconut (optional)
Date and Coconut Muffins

Date and Coconut Muffins

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  • Gluten-free
12
muffins
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    chopped pitted dates, 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
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  • 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
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  • 1 tsp.
    (5 mL)
    baking soda
  • 2 Tbsp.
    (30 mL)
    olive oil
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    1L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    unsalted buter
  • 1 cup
    (250 ml)
    liquid honey
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  • 1 tsp.
    (5 mL)
    natural vanilla extract
  • 1
    egg yolk
  • 2
    egg whites, whipped into stiff peaks
  • 1/2 cup
    (125 mL)
    chopped pecans (optional)
  • 2 Tbsp.
    (30 mL)
    grated coconut (optional)
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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.

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