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06September2009
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Date & Ginger Mufins

Written by Grain Free Living

These muffins are both Grain-Free and Sugar Free but not FAILSAFE. Super moist and healthy, you will be surprised how sweet they are without any added sugar.

 

In a bowl add together and beat until well combined:

 

3/4 cup chopped dates

1/2 cup boiling water

1 tsp bicarb

1/2 tsp cream of tarter

3/4 cup mashed sweet potato (I prepare a big batch and freeze in portion sizes for when I need in cooking)

2 small eggs or 1 large, lightly beaten

1/3 cup oil

1 tsp ground ginger

 

You can also add 1 to 2 tblsp of honey if you like

 

Sift together and add to wet ingredients:

 

1/2 cup quinoa flour

1/2 cup buckwheat flour

1/2 cup arrowroot flour/starch (also called tapioca starch)

 

Mix until combined. Pour into well greased muffin tins and cook at 170 deg Celsius until cooked (about 20 min).

 

Disclaimer

This website has been developed as a community resource for those who, due to health reasons or preference, are following a grain free lifestyle.   We hope you find it helpful and inspiring!

COMMON SENSE REMINDER: The views expressed in this website are personal opinion only.   We are not health practitioners.  You should always check with your doctor or qualified health practitioner, and be prepared to take full responsibility for your own health, actions and choices in life.

General Recipe Notes

All recipes measurements are in METRIC. If you wish to convert to imperial please use the convertor tool supplied on each recipe page and use the same (either all metric or all imperial) for the whole recipe.

Some points for American readers on metric measurements are:

1 cup is 250ml which is slightly larger than the imperial 1 cup of an 8 oz measure.  1 tblspoon is 20 ml which again is slightly larger than the imperial tablespoon measure of 15ml.  In most recipes this should not make too much of a difference, especially if you exchange all metric for all imperial.  Cookie recipes need accuracy however so if your cookies are not turning out (either too soft or spreading too much) the problem will most likely be the measures.

Nearly all recipes are cooked in a moderate 180°C oven, which is 350 °F / Gas 4.