Tuesday, September 17, 2013

Egg, Gluten and Dairy Free Sweet Potato Mini Muffins - Kid Approved

Sorry if you come here for the low carb recipes. Or the Candida diet recipes. This isn't one of them.

This one is for my daughter. My gluten, dairy, egg sensitive daughter that isn't allowed to take nuts to school.

I sometimes worry that over the years her friends aren't going to want to come to our house for play dates. They might think our food is a little weird. We think it tastes good but our taste buds have become accustomed to less sugar, salt, chemicals, etc.

So I was SO VERY EXCITED to hear that my daughter's friend decided that if she were to run away from home it would be to our house. YEP. She packed her bag and everything. And when her Mom asked her where she would go her reply was "Talia's - because I like her Mom's cooking". Woo hoo!

So maybe we eat a little differently but IT IS STILL GOOD. Even to other people.  Even to kids.

And this recipe is jammed packed with power foods. Super foods. And is super delicious. Even my daughter's friends think so.......

Sweet Potato Mini Muffins - Dairy, Egg & Gluten Free

by MamaChanty
Prep Time: 10 minutes
Cook Time: 24 minutes
Keywords: bake snack bread gluten-free sugar-free canned coconut milk chia seeds sweet potato chocolate
Ingredients (24 mini muffins)
    Chia gel
    • 1 Tbsp ground Chia seeds
    • 1/4 cup water
    Dry ingredients
    • 1 1/2 cups all purpose gluten free flour blend (I used Robin Hood brand)
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp guar gum
    • pinch fine sea salt
    • 1 tsp pumpkin pie spice (or cinnamon if you don't have)
    Wet ingredients
    • 1/2 cup sweet potato puree (from a left over roasted sweet potato)
    • 1/2 cup unsweetened applesauce
    • 3/4 cup organic palm coconut sugar (or sweetener of choice)
    • 1/4 cup organic coconut oil, melted
    • 1/2 cup full fat canned coconut milk
    • 1/2 cup unsweetened milk (I used almond)
    • 1 Tbsp vanilla extract
    • 1/4 cup Enjoy life chocolate chips
    Preheat oven to 325 degrees.
    Combine Chia gel and water. Let stand 5 minutes.
    Combine wet and dry ingredients separately.
    Add Chia gel to wet ingredients and mix thoroughly.
    Add wet ingredients and chocolate chips to dry ingredients. Mix until just combined.
    Separate batter into 24 greased mini muffin tins. I used coconut oil.
    Bake for 24 minutes or until a knife in the center comes out clean.
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