Cranberry Pecan Muffins (Vegan and Gluten free)



As Thanksgiving fast approaches cranberries are everywhere, and they are big and juicy. It’s best to buy them fresh, and in season. I bought a large bag of fresh cranberries so that I could make some muffins and still have enough for Thanksgiving cranberry sauce for next weekend.

The first batch was a vegan gluten free recipe. My daughter is vegan and gluten free, and so I often try recipes that we can all enjoy as a family. This batch turned out great! We all enjoyed them. Even my husband, who is a tough critic.

page-elements_line_break2/3 c. Oat flour
2/3 c. Brown rice flour
2/3 c. Chick pea flour
1ts. Baking soda
1/2 ts. Baking powder
Fresh cranberries
Chopped pecans
1 c. Water
1/4 c. Agave syrup
1/4 c. Maple syrup
Lemon juice 1 ts.

Makes 1 dozen muffins.

I made some adjustments, but used a recipe from Unconventional Baker as my inspiration recipe!

In terms of finding these ingredients, it is really as difficult as you would think. Many vegan, gluten free alternatives are out there now, and are readily available. I enjoy going to the Bulk Barn for these ingredients. You can buy what you need, and it is less expensive than the health food stores.

Written by Karen Shaver.



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