Gluten-free Vegan Pear and Bacon Muffins

0
Average: 0 (0 votes)
(0 votes)
Gluten-free Vegan Pear and Bacon Muffins
share Share
print
bookmark_border Copy URL
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
cup Avocado oil
cup Almond milk
2 small Pear (Rocha)
cup Pancetta (diced)
1 handful pea shoots (to garnish)
1 cup Coconut yogurt
salt
How healthy are the main ingredients?
Avocado oilAlmond milkPearsalt

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.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks