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Blueberry Muffins

These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty.  The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.

By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.

Dry Ingredients:

  • 2 2/3c GF All-purpose Flour Blend
  • 1 c organic sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp Himalayn salt
  • 1 1/4 tsp xanthan gum

Preheat oven to 425 degrees. Grease muffin wells. Set aside

Whisk together dry ingredients in a large bowl.

Stir-ins:

  • 2 c blueberries (1 cup is just not enough)

Stir blueberries into dry ingredients.

Wet Ingredients:

  • 1 c almond milk yogurt, plain
  • 2/3 c oat milk
  • 7 tbsp apple sauce
  • 1 tsp vanilla extract

Whisk together all wet ingredients in a separate bowl.

Aquafaba Whip:

  • 3 tbsp aquafaba liquid
  • 1/2 tsp cream of tartar

In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.

Combine wet, dry and the stir-ins together.

Spoon batter into prepared muffin wells.

Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.

Share. Eat. Enjoy.

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JB’s Belgian Waffles

I have been wanting to make JB some Waffles for sometime. I was fortunate enough to get a couple made before my waffle iron died. So then I switch gears and made some pancakes out of the rest of the batter.

I learned a couple of things out of this experience. The batter works for either waffles or pancakes.They both taste delicious, and I need a new waffle iron.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Wet Ingredients:

Stir together all the wet ingredients.

Combine wet ingredients into the dry ingredients and stir until well combined. There will be some clumps.

Notes: Let your batter set for 30+ minutes. this step is important when you use gluten-free flour.

Another important factor to remember is that these waffles take longer than what your waffle iron will dictate. They take about 5-6 minutes. Keep this in mind, and look for a golden brown color. Trust me on this, and learn from my mistake.

Make sure you spray your waffle iron. You do not want your waffles to stick to the iron.

Spoon batter into the waffle iron. Watch for that golden color.

Top with your favorite condiments.

Serve. Eat. Enjoy.

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Homemade Oat Milk

I made this oat milk because I did not have any, and I did not want to go to the store and buy some. The oat milk is used in some Blueberry muffins I was making. the recipe for the muffins will be posted soon.

Oat milk is great for baking. It adds a subtle sweetness and helps with browning for baked goods. Especially when you are baking vegan. You do not have to go to the grocery to purchase this, if you have rolled oats . This only takes about 60 seconds if you have a high-speed blender, maybe a little longer otherwise.

  • 1 c GF rolled oats
  • 4 c water
  • 1 tsp vanilla extract

You can make this without the vanilla, but why? Vanilla is wonderful, especially for baking.

Add ingredients to blender. Blitz for about 60 seconds. Transfer to a container that will seal.

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Store in refrigerator.

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That is how easy it is to make your own oat milk. Make sure you shake milk before pouring, because it will separate as it settles.