Quickbread - Apple & Carrot Gluten Free Breakfast Cake - Muffins
The litmus test for a good gluten-free baked good is that it stays moist and crumble-free when sitting out on the counter. This passes with flying colors. I left it on the counter for 5 days – that’s how long it took us to eat it. It was just as good on day 5 as it was on day 1.
- 2 cups sorghum flour (I used 3:1 sourghum/sweet potato flour)
- 1/2 cup palm sugar (or honey)
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 3/4 cup egg white substitute or 6 egg whites or 3 eggs
- 1 tablespoon vanilla extract
- 2 apples, quartered (leave the peels on)
- 1 cup of carrots, peeled and chopped (about 3 medium carrots)
- Chocolate chips
Preparation time 15mins
Cooking time 40mins
Adapted from simplysugarandglutenfree.com
Preheat the oven to 350°F. Prepare an 8×8-inch baking pan with cooking spray.
Whisk together sorghum flour, palm sugar, baking soda, cinnamon, nutmeg, salt, and xanthan gum until evenly combined.
Place egg whites, vanilla, apples, and carrots into the VitaMix. Start on low and quickly increase to Variable 10 while using the tamper to push the apples and carrots into the blades. Switch to High and blend for 20 to 30 seconds until thoroughly mixed. It will be thick.
Fold the wet ingredients into the dry ingredients by hand. Pour into prepared pan and bake for 25 minutes or until a toothpick tests clean.
Top with freshly whipped cream, homemade yogurt, or cream cheese frosting.
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