Gluten-Free a Borrowed Recipe

I have been following an old classmate’s blog. She is vegan, a dancer, a yogi and a runner, and she posts some pretty amazing recipes. 

Last week she posted a recipe for Strawberry Coconut Bread that looked absolutely divine!  Making it was on my weekend to-do list, but the beautiful weather, digging a garden and opening my mother’s swimming pool got in the way.  Baking, to me, is more of a rainy day activity, and yesterday turned out to be the perfect day to give this recipe a try!

Since I am gluten-free, I had to make one major modification: swap the organic whole wheat flour for organic gluten-free all-purpose flour.  Besides that, I did make a few additional modifications, experimenting with coconut oil and coconut sugar.  I also swapped the egg substitute for whole eggs. 

These muffins turned out better than I expected!  I sometimes get nervous altering the major ingredients in a recipe because you never know how the switch will affect the turn out.  Gluten-free all-purpose flour sometimes doesn’t react the same as regular flour, and I’m a newbie with coconut oil; I wasn’t sure if that swap would create an undesirable end product.  But, the end result was a light, bread-like muffin with a mild coconut flavor.  It is the perfect breakfast muffin.

If gluten-free isn’t your thing, hop on over to Holly’s blog, Finding Stillness in a Crazy World, for the original vegan recipe!  Tell her “Jackie sent you!”

 

Gluten-Free Strawberry Coconut Breakfast Muffins
Makes 16 muffins

1-1/2 cups organic gluten-free all-purpose flour
1 cup organic coconut sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup coconut oil, melted
2 eggs
1/2 cup fresh organic strawberries, diced
1/3 cup unsweetened organic shredded coconut

Preheat oven to 350 degrees.

Mix the flour, sugar, cinnamon, baking soda and salt in a mixing bowl.  Add oil, eggs and mix on low-medium speed to incorporate the ingredients.  Fold strawberries and coconut into the batter by hand.

Divide batter between baking cups, filling 3/4 of the way full.  Top with additional shredded coconut. 

Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean.

Calories: 184.7
Fat: 11.1 g
   Saturated: 9.3 g
   Polysaturated: 0.3 g
   Monosaturated: 0.8 g
Cholesterol: 23.3 mg
Sodium: 121.2 mg
Potassium: 35.7 mg
Total Carbs: 21.0 g
   Fiber: 0.6 g
   Sugar: 12.3 g
Protein: 2.0 g

*Nutritional information provided by SparkRecipes.com recipe calculator.