Delicious Eats

Strawberry & Cream Muffins With An Almond Streusel Topping

Gluten-Free

Ingredients

2 cups gluten-free all-purpose flour blend (Pure Pantry brand)

½ teaspoon ground Ceylon cinnamon

2 teaspoons gluten-free baking powder

½ teaspoon sea salt

¾ cup organic evaporated cane sugar

2 teaspoons egg replacer, dry (Ener-g brand)

1 teaspoon vanilla extract

1 cup coconut creamer (So Delicious brand)

¾ cup un-sweetened almond milk

¼ cup neutral tasting oil (safflower)

¾ cup fresh strawberries, finely chopped

Almond Streusel Topping

2 tablespoons non-hydrogenated
buttery spread

½ cup toasted almonds

3 tablespoons organic powdered sugar (Wholesome Sweeteners brand)

1 teaspoon maple syrup

¼ teaspoon sea salt

¼ teaspoon ground Ceylon cinnamon

2 tablespoons gluten-free all-purpose flour blend

Directions

Preheat oven to 350.

In a medium bowl, whisk gluten-free flour, cinnamon, baking powder, sea salt, sugar and egg replacer until uniform.

Add in vanilla extract, coconut creamer, almond milk, and oil. Whisk until uniform. Fold in strawberries.

Grease a muffin pan with cooking spray and pour about 1/3 cup batter into each section.

To make streusel, add buttery spread, almonds, powdered sugar, maple, sea salt, cinnamon and flour to a food processor and pulse until uniform.

Sprinkle each muffin with about 1 tablespoon
streusel topping.

Bake for 28-30 minutes or until toothpick comes out clean.

Serve warm.

© Spork Foods, 2009

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com) and online vegan cooking classes at www.sporkonline.com. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.

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