GLUTEN-FREE MUFFINS

You're seeing it right – baked delights GLUTEN-FREE! We at ZELEN have also experimented with similar challenges, but we admit that we haven't been as successful as Svetlana. And who is she? One of the culinary bloggers who participated in the "Delicious and Healthy" project to show us her take on healthy cuisine. Svetlana maintains the blog Culinary Fantasies, where she develops her hobby of presenting diverse recipes inspired by her mother's and grandmother's cookbooks.

And here's the recipe:

Ingredients

• 2 eggs from grandma's chickens (can be replaced with 1-2 bananas)
• 100 g quinoa flour
• 100 g buckwheat flour
• 50 g coconut flour
• 120-150 g organic coconut sugar
• 1 packet of baking powder (10 g)
• 150 ml coconut milk
• 100 ml sunflower oil
• vanilla (optional)
  
  Method of preparation
  Beat the eggs with the sugar and add the oil, vanilla, and coconut milk (to measure the exact amount, stir it beforehand). Beat again. Mix all types of flour with the baking powder, add the dry mixture to the liquid, and stir. The mixture becomes so thick that it barely falls off the spoon. Therefore, you can add about 2 more tablespoons of coconut milk. Divide into muffin tins, filling them to 2/3 of their volume. Bake for 15-20 minutes in a preheated oven at 180 degrees Celsius.
  
  
  Thank you for the muffins, Svetlana! 🙂