I've been wanting to get more fiber into The Widget's diet, because he inherited certain, um, issues from a grandparent that make visits to the toilet another challenge. (Thank God the child likes prune juice. Just sayin'.) I also recently discovered that there IS such a thing as gluten-free oats! Therefore, I am not limited to using quinoa flakes in the place of oats. They generally are a good alternative, but they have a distinctive taste that doesn't work with everything, they are very fine in texture, and I don't like overloading The Widget's system with any one ingredient (which can trigger new sensitivities).
So today I checked some options on the Intarwebz and, praise be to the Google gods, found a simple recipe that I could easily adapt. With no further ado, I present you with:
- 1 cup dry gluten-free rolled oats (Bob's Red Mill makes some that should be readily available at Whole Foods or the like)
- 1 cup almond milk mixed with 1 Tbsp white vinegar (replacing sour milk or buttermilk)
- 1 medium egg
- 1/2 cup brown or white sugar
- 1/3 cup canola oil
- 1/4 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 cup almond flour/meal (Avoid Bob's Red Mill's almond flour, as it seems to be too heavy for baking. I order mine from nutsonline.com)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon safe baking powder (Be careful if you need to avoid corn and gluten! Hain Pure Foods makes a cornstarch- and gluten-free baking powder)
- 1 cup peeled, finely chopped apples
Spoon the batter into a dozen lined muffin cups. Bake at 400 degrees for 20-25 minutes. Allow to cool for a few minutes, then remove to a wire rack. Fabulous for a healthy snack or breakfast-on-the-go!
*adapted from Hillbilly Housewife's recipe for Oatmeal Muffins