I worked this recipe up after we had dairy, egg, almond, and grain allergies. They are delicious! I looked at other basic muffin recipes, adjusted the ingredients to fit our dietary needs, and then experimented with them until I got it just right.
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.
Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined. Spoon batter into the muffin cups.
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes. Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes; cool another 5 minutes before serving.
Per Serving: 214 calories; protein 4.5g; carbohydrates 19.6g; fat 14.5g; sodium 205.3mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.