Easy holiday, or anytime recipe, no dairy, no gluten, no sugar, no mixer!
Rosh Hashanah, the Jewish New Year, is quickly approaching and I am excited for the many baking opportunities. It is customary to wish people a “Sweet New Year” and even more customary to enjoy the sweetness of the season’s bounty of fruits, particularly apples, with honey.
Frankly, I could eat apples and honey any time of day or year, but I realize that to snack or travel too far with this sweet snack can become a bit of a sticky situation. So, instead, we have muffins.
Gluten Free Apple Muffins
1 1/2 cups of GF all purpose flour (Namaste brand)
1/2 cup of GF Oats
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of Kosher salt
1/2 cup canola oil
2 4oz. containers of unsweetened apple sauce
1/2 cup of agave syrup
1 large (Braeburn) apple grated
1/4 apple chopped and cinnamon for garnish
Set oven to 325 degrees
In a medium size bowl mix the flour, oatmeal, baking soda and cinnamon and salt.
In a separate larger bowl mix the canola oil, agave syrup, and vanilla extract. Add to that the eggs and whisk by hand. Then add the apple sauce and continue to mix.
Then using a box grater, grate a large apple into the wet ingredients. I used a Braeburn apple, which has a sweet but tart flavor, but you could use whatever kind of apple you most prefer. Fold the grated apple into the wet ingredients.
Add the dry ingredients to the wet and continue to stir, stopping when the dry ingredients are completely incorporated and before you over mix.
Scoop large spoonfuls into muffin liners and then you can add slivers of chopped apples and a sprinkle of cinnamon to the top. The apple sliver remind me of shark fins, but taste delicious, and serves as a hint of all the amazing apple goodness inside.
Bake for 25 minutes and then enjoy. These are delicious alone, or with a pad of butter, smear of almond butter, or maybe even a slice of sharp cheddar.
This will be the first of many sweet things as we move into fall!