Many of us change our diet and meal planning in response to health issues, be that an allergy, heart disease, diabetes, or perhaps a lifestyle choice for environmental or cultural reasons. When we do so we do not need to completely leave our family favorite comfort food behind.
Today I am sharing how I adapted a favorite family recipe in order to make it gluten-free and vegan. In this recipe I am trying Namaste Organic Perfect Flour Blend in my traditional Banana Muffins. Namaste Organic Perfect Flour Blend makes adaptations easy as it is one cup to one cup equivalent.
I really liked the taste and ease of use of the Namaste flour. The company is based in Oregon and I purchased a 5 pound bag at Costco.
1 tablespoon ground flaxseed
3 tablespoons warm water
3/4 cup of plant-based milk
1/2 cup vegetable oil
1 banana, very ripe, mashed
1 3/4 cups gluten-free baking flour
1/4 cup oat flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
Mix flaxseed and water and let stand for 10-15 minutes. Best done in a teacup or small bowl.
If not using cupcake liners grease the bottom only of the Mini muffin pan.
Mix together dry ingredients in the 2 quart mixing bowl and set aside
Whisk together flax egg, and wet ingredients including the banana, in the 1.5 quart mixing bowl.
Mix the wet ingredients into the dry ingredients and stir until just moistened.
Gently scoop into mini muffin pan.
Bake muffins for 20 minutes.
Let cool 10 minutes, and then remove from pan.
My test kitchen judges loved these!! No one is missing the gluten and we really like the flavor of Namaste flour.
With warm wishes for your home,
from the husMait home kitchen.