Thanks for stopping by! Make sure to subscribe to my monthly newsletter for content not on my blog. And, don't forget to get my recipes in your inbox!
I get loads of recipes in my inbox every day and usually they are filed in a virtual folder, with the intent of getting back to them when I have time. You and I both know what happens to these recipes…they sit and wait and wait and wait. I should just delete them immediately but I can’t do that. It’s some weird recipe hoarding thing.
Last week, though, I got a recipe from Living Without for Date Carrot Muffins and decided that these would be fun to mess around with. Maybe it was the 10 pounds of carrots and two pounds of dates I had sitting in the fridge, or my quest to eat more grains, but I’m glad I did because these muffins are so earthy and delicious.
Also, fall is here – it’s been raining in Dallas for 4 days! I’m loving it. I wanted to give you a muffin appropriate for the season.
The recipe calls for teff, which was new to my kitchen. According to Wikipedia, it’s high in calcium, protein, iron, and dietary fiber. They also say it has a sour taste, and I heartily disagree. To me, teff has a sweet, nutty flavor. I am not one to spout off nutritional info on a regular basis because, honestly, I’m more concerned with flavor. I like to know it’s good for me but don’t want to be bored with the details.
These muffins make me feel very grounded, taste great, and my energy feels good after eating them. I am sure you’re going to see more food with teff coming out of my kitchen. I love it. Even if you’re not gluten-free, but are trying to eat a little healthier, teff would be a great way to get more nutrients in your baking. It imparts a brown color, which would go well with chocolate, breads, and muffins, and baked goods with nuts.
The gluten-free flour blend, which you can find here, is straight out of Living Without. They call it their high-protein blend because it uses bean flour. I’ve seen this blend so many times and never tried it because I was worried about the flavor of the beans, but decided to give it a try. It’s actually delicious, produces a tender crumb, and not beany at all. I was so skeptical that I only mixed enough for one batch of muffins and once I realized how good it was, I mixed an entire jarful to use. I love this too.
After reworking the recipe to make it sugar-free and adding a few touches of my own, I ended up with satisfying spice-infused muffin that reminds me of falling leaves, carving pumpkins, and campfires. I hope enjoy them as much as I do.
Remember that Slightly Indulgent Monday opens tonight at 9pm! Link up any recipe of yours that’s a little bit healthier or just leave a comment for a chance to win a great kitchen gadget prize!
Update 9/29/09: This post is linked to Hoosier Homemade’s Cupcake Tuesday!
This recipe was adapted from Living Without Magazine.
Ingredients
- 1 ¾ cup gluten-free high protein flour blend
- 2/3 cup teff
- 2½ teaspoons double-acting baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1/8 teaspoon fresh ground nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons flax meal
- ¼ cup grapeseed oil
- ½ cup agave nectar
- 1/3 cup water
- 1/3 cup buttermilk
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla
- ¾ cup finely grated carrot
- ¾ cup chopped dates
Instructions
- Preheat oven to 375 degrees. Lightly grease muffin tins or use muffin liners and lightly spray them with cooking oil.
- Sift together gluten-free flour blend, teff, baking powder, baking soda, xanthan gum, and spices. Stir in salt and flax meal with a whisk.
- In separate large bowl, beat oil and agave on medium high speed until light, about 2 minutes. Place water and buttermilk in a microwave safe container and microwave for 15 – 30 seconds, enough to just warm it but not curdle the buttermilk. Change to medium low and add warm milk mixture, applesauce, and vanilla to oil and agave. Mix until completely combined.
- Toss dates with a small handful of sifted flour mix, enough to coat them so they don’t stick together.
- Add sifted flour mixture on low speed until combined and smooth. Stir in carrots and dates.
- Fill muffin cups ¾ full. Bake 16 to 18 minutes in preheated oven or until a cake tester tests clean. Cool for 5 minutes in pan and then remove and let cool completely on a wire baking rack.
Enjoy!
gfe--gluten free easily
posted on September 13, 2009 at 2:25 pm
Amy–I’m tickled pink you made this recipe. I just saved it to my desktop myself, thinking I’d try it later (that’s my key to really possibly trying a recipe … if it stays in email, it usually gets deleted later). I’m so pleased to hear it’s a winner. I always have carrots and have some dates on hand, too. I haven’t tried teff yet. (I did read a good tip on teff though … that you can use the grains like poppyseeds in muffins and such–to use more teff and get in more protein.) Thanks again … I’ll be trying these for sure now!
Shirley
[Reply]
Amy Reply:
September 13th, 2009 at 4:32 pm
Let me know if you do – I’m sure you’ll try honey or a different sweetener and would love to know how it works.
[Reply]
Darnold23
posted on September 13, 2009 at 3:04 pm
These really sound good. I have some of those ingredients in the pantry now and will head out to fond the rest so I can give them a try. Thanks for sharing it. I would love for you to join me at fining withdebbie.blogspot.com for Crock Pot Wednesday. It’s a about delicious food prepared with slow cooking adaptations. Come see for yourself.
[Reply]
Sandy Gillett
posted on September 14, 2009 at 11:35 am
I have enjoyed your blog so much. This is a very kind post featuring your blog friend. My battle is Candida, and allergies. I try to eat gluten-free, sugar-free, dairy-free as much as possible. I’ve been searching and working with it for over 20 years but have never had the success and encouragment like I have had these past few months since I’ve been searching blogs. I found Elana’s Pantry, Karina’s (gf goddess), and yours and I thank you for refering me to so many others. These muffins sound wonderful and I was just looking at Teff in the Market a few days ago. I can’t wait to give it a try. Thanks again.
[Reply]
Heather McD (Heather Eats Almond Butter)
posted on September 14, 2009 at 6:06 pm
These sound delicious – thanks so much for sharing the link with me. I’ve already gone through 1/2 my small bag of teff, and I am loving making hot cereal with it every morning. I’m with you though, I don’t think it tastes sour at all. Maybe they meant after it’s fermented to make Injera bread?
Anyway, I want to make these muffins. I think I should break my no online food orders and just order more teff.
[Reply]
Liz@HoosierHomemade
posted on September 29, 2009 at 2:01 pm
Those sound awesome! Can you tell me how the prices are on the ingredients you use? Like the teff, is it really expensive?
Thanks for joining in the fun at Cupcake Tuesday!
~Liz
[Reply]
Amy Reply:
September 29th, 2009 at 2:15 pm
Teff – yes, it’s a little pricey compared to whole wheat flour but it’s worth it, at least for me because I have to eat this way. If I didn’t, though, I’d still use it in my baking because it tastes so good.
[Reply]
Laura
posted on November 6, 2009 at 12:42 pm
I haven’t tried sugar and gluten free cooking yet, but I am quite intrigued and I am going to try a few of your recipes. I’m not going to tell my husband or children (I have 4 boys) and see if they even notice.
My question is, how do these muffins freeze? Can you freeze gluten and sugar free food just like “normal” food?
I’m looking forward to trying your recipes!
[Reply]
Amy Reply:
November 6th, 2009 at 1:03 pm
@Laura, I wrap the muffins individually in plastic wrap and then put them in a plastic zip-loc freezer bag. You can pop them in the microwave and they’re great.
Let me know if you have any questions once you get started on your new baking adventure.
[Reply]
Rhonda
posted on March 20, 2010 at 11:33 am
Hi,
I want to thank you for your blog! I found it a few months ago, and I am so thankfull. I cant tolerate gluten, dairy and sugar so I am really enjoying your blog. Going to try these today! I too can relate to your struggles with infertility, what a journey! Keep up your hope, we were told we would never have children. We now have two beautiful girls, God is good! I pray too you will be blessed!
Thanks again for all your hard work converting these recipes.
[Reply]
Amy Reply:
March 22nd, 2010 at 8:31 am
@Rhonda, Thanks, Rhonda. I’m glad you’re enjoying my blog. I tolerate dairy for the most part but enjoy cooking dairy free so you’ll find both types of recipes here.
Your experience really touched my heart. Two girls – what a blessing.And, my gratitude for your blessing. Hugs to you.
[Reply]
Carly Ackerman
posted on September 24, 2010 at 10:14 am
I tried these the other night, but they were little bricks. I am not very scientific in mixing my flours, so that might be the problem. I used millet also for the first time, and the muffins were bitter. Could that be the millet flour? I will try again soon…. as soon as i choke down this bitter little bricks! lol. Actually they are not that bad. Love your blog. Thanks for the sugar free inspiration!
[Reply]
Amy Reply:
September 26th, 2010 at 9:03 pm
@Carly Ackerman, It sounds like something got left out of the mix…I left eggs out of a cake I made yesterday and it was as flat as a pancake. I had to walk back through the recipe and figure out where I went wrong.
What flour blend did you use?
[Reply]
Carly Ackerman
posted on September 27, 2010 at 9:45 pm
Hi, I used white and brown rice, millet and a bit of corn flour (not corn meal!) and teff and tapioca starch…. (I think!) lol… maybe I should actually measure things and write them down…. I could have missed something, but I usually get everything out before hand because I do sometimes forget things! There is no egg in this recipe, I was just wondering what is replacing the egg? I have baked other things that worked out but nothing since using the millet… is it maybe that I need some more lighter textured flour? Thanks so much for your help!!!
[Reply]
Amy Reply:
September 28th, 2010 at 9:19 am
@Carly Ackerman, The recipe links to the flour blend I used for these muffins. The blend you used could definitely be the problem. The flax replaces the egg. I use millet very successfully so I can’t say that’s the problem. With baking, you have to be relatively exact or things can really go wrong.
[Reply]
Susan Monson
posted on October 17, 2010 at 12:52 pm
That wikipedia article says that Teff contains Gluten. Which, I am sure it doesn’t, as I have purchased Ivory Teff gluten free tortillas…
Amy, I am having a problem locating the flour blend that uses Teff on your site. Can you tell me where it is? The link that I followed to find the blend doesn’t say anything about Teff.
[Reply]
Susan Monson Reply:
October 17th, 2010 at 12:57 pm
Nevermind. ha ha. I need to read the recipe a little closer next time BEFORE I comment. Whoops!
[Reply]
Amy Reply:
October 17th, 2010 at 4:18 pm
@Susan Monson, Glad you found what you were looking for, Susan!
[Reply]
jennifer mendeloff
posted on February 28, 2011 at 5:39 pm
Hi Amy!
Just wondering if you are familiar with the product “just like sugar”? all natural no calorie sweetner
Thanks, Jennifer
[Reply]
Amy Reply:
March 2nd, 2011 at 10:23 pm
@jennifer mendeloff, No, I’ve never heard of it.
Hugs,
Amy
[Reply]
Renee
posted on August 27, 2011 at 5:40 pm
Can’t wait to try these! I found a recipe the other day for teff pancakes. The kids LOVED them!
[Reply]