advice on substituting for eggs and binding agents on My Real Food Life. I was pleased to read that Alea is not a fan of processed foods like xanthan gum. You can also read more about agar on Vegangela.
Other successful vegan gluten free baking on Green Gourmet Giraffe:
Gingerbread cut out cookies
Zimsterne (Cinnamon Stars)
Gluten Free Vegan Chocolate Cupcakes
Adapted slightly from Alea of My Real Food Life
Makes 12 cupcakes
- 1 generous cup chopped strawberries
- 1 small mashed banana (about 1/3 cup)
- 1 cup apple juice (I used a half jar of applesauce and topped it up with water)
- 1 tbsp agar agar powder
- 2/3 cup olive oil
- 1 tsp vanilla
- 2 tsp apple cider vinegar
- 2/3 cup white rice flour
- 2/3 cup coconut sugar
- 1/3 cup tapioca starch (or any other starch)
- 1/3 cup almond meal
- 1/4 cup coconut flour
- 5 tbsp cocoa powder
- 2 tsp baking powder
- 1tsp aluminum free baking soda
- 1/2 tsp sea salt
Meanwhile mix the remaining wet ingredients in a medium bowl to give the agar a chance to absorb the liquids and swell. Add the strawberry syrup once it has cooled. Alea pureed this mixture in the food processor but I didn't.
Place the dry ingredients in a large bowl and stir in the wet ingredients. Mix thoroughly. Spoon the mixture into lined muffin tins. Bake at 180 C (350 F) until the tops are dry. Alea said 15-20 minutes but I let mine bake 25 minutes and they were still quite moist. Cool on a wire rack. The muffins should be eaten within a few days. They do not freeze well (I tried it with one and threw it out).
On the Stereo:
I've never seen a straight banana: rare moments, vol 1 - Tiny Tim
Vegan Month of Food October 2011. Go to my Vegan MoFo list for more Vegan MoFo posts.