In honor of our first Canadian Thanksgiving, I made a zippy cranberry treat that's vegan and gluten-free. Because who doesn't love cranberries? They're cute, tart and offer lots of health benefits. These muffins are made with fresh cranberries from Nova Scotia and feel like a perfect way to celebrate the giving of the thanks. This recipe was inspired by Gluten-Free Cranberry Muffins from Fork and Beans.
1.5 cups gluten-free all-purpose flour (see note below)
1/2 cup natural granulated sweetener (xylitol, erythritol, coconut crystals, date sugar, etc.)
2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/8 teaspoon Himalayan pink salt
1 cup coconut milk, homemade or canned (see note below)
1 tablespoon coconut yogurt (I used plain and unsweetened)
1/4 cup coconut oil, melted
1.5 teaspoons apple cider vinegar
1.5 cups fresh cranberries, rinsed and patted dry
Preheat oven to 350 and line a muffin tin with muffin liners. In a large bowl, whisk the flour, granulated sweetener, baking powder, baking soda, xanthan gum and pink salt. In a medium bowl, mix the coconut milk, coconut yogurt, coconut oil and apple cider vinegar. Add a small amount of the wet mix to the dry mix at a time and stir until fully incorporated. Very gently fold in the cranberries and mix. Spoon the batter into the muffin cups until each one is 3/4 full. Bake for 38-40 minutes, rotating the pan after 20 minutes. Let cool for 10 minutes, then transfer muffins to a wire rack to cool completely. Store in an airtight container in the fridge.
This is the blend that I use for my all-purpose flour mix, courtesy of Gluten-Free Gigi: 1 1/2 cups amaranth flour, 1 cup gluten-free oat flour, 1 3/4 cups brown rice flour, 3/4 cup sweet sorghum flour, 1 3/4 cups tapioca flour and 3/4 cup potato starch.
To make coconut milk, place 4 cups of hot filtered water and 2 cups of organic shredded coconut in a blender. After blending for 5 minutes until really smooth, strain the milk with cheesecloth (or a nut milk bag). This is such a terrific way to make coconut milk without worrying about guar gum, carrageenan or BPA-lined cans. Chris Kresser's article "3 Reasons Why Coconut Milk May Not Be Your Friend" motivated me to make my own coconut milk.