Gluten-free Vegan Pear and Bacon Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
12
- Ingredients
- 1 Tbsp Potato starch
- 1 Tbsp Tapioca flour
- ½ tsp gluten-free Baking powder
- 2 cups gluten-free all purpose flour (sifted)
- ½ tsp baking soda
- ⅔ cup Avocado oil
- ⅔ cup Almond milk
- 2 small Pear (Rocha)
- ⅔ cup Pancetta (diced)
- 1 handful pea shoots (to garnish)
- 1 cup Coconut yogurt
- salt
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F| gas mark 4. Line a 12-hole muffin tray with paper cases.
2.
Whisk together the potato flour, tapioca flour, baking powder, and 55 ml of tepid water in a small bowl.
3.
Combine the plain flour, bicarbonate of soda, and a pinch of salt in a large mixing bowl, stirring well.
4.
Whisk together the avocado oil and almond milk in a mixing jug. Pour into the dry ingredients along with the prepared potato flour mixture, and combine with a spatula, taking care not to over-mix.
5.
Add the pear and pancetta and mix again briefly. Divide the batter between the cases and bake for 20 - 25 minutes until golden and risen on top.
6.
Remove to a wire rack to cool. Top with coconut milk yoghurt and pea shoots when serving.
