蔓越莓橙味松饼(无蛋奶无麸质配方) Cranberry Orange Muffins (No Egg/Dairy/Gluten)

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原创 Anjani 蜂鸟健康TheHummingBird 2021-06-15原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/4665.html

 

 

蔓越莓橙味松饼(无蛋奶无麸质配方) Cranberry Orange Muffins (No Egg/Dairy/Gluten)

这些美味的松饼在一年中的任何时候都可以给家里带来节日气息。咬下去每口都有酸酸的蔓越莓和甜甜的橙子口味,一定会让你满足。

蔓越莓含有丰富的抗氧化物(例如花青素),可帮助疗愈心血管疾病和动脉硬化问题;还含有植物雌激素化合物,可从去除外部来源即塑料、环境污染物、农药和其他合成化学物质中进入体内的恶性雌激素。蔓越莓可以去除这些导致许多女性健康状况的有毒激素。

蔓越莓橙味松饼

原料(以下1杯为250毫升):

1杯无麸质燕麦粉

1杯糙米粉

1/2杯椰子糖

2茶匙发酵粉(baking powder)

2/3杯不加糖的杏仁奶或淡椰子奶

1/3杯不加糖的苹果酱

1/4杯鲜榨橙汁

1个新鲜橙子皮(orange zest)

1/4杯+ 2汤匙融化的椰子油

2/3杯蔓越莓干

制作:

将烤箱预热至180度。松饼烤杯上抹上少许油或放入烘焙纸。

在一个中等大小的碗中,将燕麦粉、糙米粉、椰子糖和发酵粉一起搅拌。

在另一个碗中,加入杏仁奶、苹果酱、橙汁、橙皮末和椰子油,搅拌直至均匀,混合物加入以上燕麦粉等的混合物,搅拌直至均匀混合且无结块。将蔓越莓均匀加入面糊状。将面糊均匀地倒入12个松饼烤杯中。

烘烤22-24分钟,直到顶部变成褐色,且插入的牙签抽出时是干净的为止。冷却5分钟,然后从松饼烤具中取出等待完全冷却。最好在烘烤当天享用,否则请在密封罐中保存。

12个松饼量

Cranberry Orange Muffins

 

These wonderful muffins will bring festive flavors into your home anytime of year. With bursts of tart cranberries and sweet orange in every bite, these muffins are sure to satisfy.

Cranberries are high in the antioxidants (such as anthocyanins) that help heal cardiovascular disease and arteriosclerosis. They also hold phytoestrogen compounds that disarm invading estrogens from outside sources such as plastics, environmental pollutants, pesticides, and other synthetic chemicals. Cranberries destroy these toxic hormones that are responsible for so many of women’s health conditions.

Cranberry Orange Muffins

Ingredients:•   1 cup gluten-free oat flour •   1 cup brown rice flour •   1/2 cup coconut sugar•   2 tsp baking powder•   2/3 cup unsweetened almond milk or light coconut milk•   1/3 cup unsweetened applesauce •   1/4 cup freshly-squeezed orange juice•   Zest from 1 large orange•   1/4 cup + 2 tbsp melted coconut oil•   2/3 cup dried cranberries

Directions:

Preheat oven to 350F/180C. Line a 12-cup muffin tin with paper lines or grease well. Set aside. In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar and baking powder.

In another bowl, add the almond milk, applesauce, orange juice, orange zest and coco-nut oil. Whisk until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed and lump-free. Fold in the cranberries until evenly dispersed in the batter. Spoon the muf-fin batter evenly into the 12 muffin cups.

Bake for 22-24 minutes, until browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the muffin tin, then move to a wire rack and cool completely. Best enjoyed on the day of baking and kept in an airtight container until needed.

Makes 12 muffins

愿天下人健康、平安、健康。

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