I must say I am having a lot of fun experimenting with gluten free baking. I came up with this recipe a few days ago and initially made them without the cherries and they disappeared oh so quickly. I though I would make a second batch and add some cherries and coconut this time just to jazz them up a bit. These hold together really well and are dense but still moist and ever so slightly sweet, perfect for breakfast.
Cherry Almond Muffins
1-1/2 cups brown rice flour
1 cup almond meal
1/4 cup ground flax seed
3/4 tsp. salt
1 tsp. baking soda
1 cup almond milk
1/2 cup agave nectar (or pure maple syrup)
1/4 cup coconut oil (melted)
1 tsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup apricot puree*
1 cup fresh cherries, pitted and roughly chopped
1/4 cup shredded coconut (optional)
Combine dry ingredients in a medium mixing bowl and set aside.
Combine wet ingredients in a small mixing bowl, whisking well.
Add the wet to the dry, mixing until combined then fold in the cherries and coconut.
Divide batter evenly among a prepared 12 cup muffin pan. Bake at 350 for about 25-30 minutes. Transfer to a cooling rack to cool completely.
* I happen to have some leftover apricot puree but I’m sure applesauce or any fruit preserves would make a decent alternative. If you want to make some apricot puree put 1 cup dried apricots in a small bowl, pour 1-1/2 cups boiling water over the apricots, cover and let them sit for about 2 hours. Reserve about 3 Tablespoons for the liquid and drain the rest. Add the apricots, reserved liquid, a Tbsp. of lemon juice, 1 tsp. of vanilla extract and 1 Tbsp. of agave nectar or maple syrup and puree in a food processor or blender until smooth.