All blogs are going crazy with the start of school, and that I could not be outdone! There is a boom in homemade snacks on the internet and even I,when I was a little girl, I wanted a snack! Years ago (many years ago … let’s say about 25 years ago) when I was in junior high school, I was diagnosed with celiac disease, and all of a sudden I went from snacks such as pizza fresh from oven and freshly made donuts .. to … guess what? Popcorn. Chips. Ok, I had parents, sure. But you can believe me when I tell you that in those years there were things that were gluten as Lego House with agglomerations of concrete??
The era of celiac disease has brought much improvement and finally there is plenty of choice. The snacks are more and more, there are endless choices, you can even find clones of famous snacks (in Italy it is full). And I fully understand that for children is important not to feel different. So, although I do not love the things packed, if you take them with this logic I tell you that you do well. You can always buy some snack and prepare other homemade, because, as you can well imagine, the gluten-free snacks are not healthy at all! Have you ever read the ingredients? Or you also after the first 20 you can no longer read?!? !!? palm oil, preservatives and all the things you can imagine to give a similar texture of snacks normal. To use in moderation.
Today I tried to do an experiment, I used only natural flour as you asked me so many.
Also I’d rather basic, but I admit that the result is always the same …
But today the muffins came good. I tasted them after a long time (that hard sacrifice) and within three hours they were still good. Out of the oven I have to say they were on top, then from cold I started to feel a little taste of rice flour, but nothing to do with the aftertaste of certain mix that I just do not like them. Those who leave the plush effect in the mouth and on the teeth pinstripes! Yuck !!! Odious !!
This combination came good. You can also freeze them as soon as they cool and takes a couple of hours out of the freezer or a 5 mins in the oven before putting it in the backpack of your youngsters.
I used a plastic jar of yogurt to simplify things. Preheat the oven because you put very little to prepare them!
Dried apricots, as well as blueberries, are sources of vitamin C, minerals and sugars. They will be perfect for younger students. Two for breakfast will be perfect!
Ingredients for 12 muffins
1 pot of natural yoghurt (125 gr – small size)
1/2 cup (large) seed oil (I used grapeseed, fantastic)
2 cups sugar (preferably brown)
1 cup rice flour
1 and 1/2 of potato starch
1 and 1/2 almond flour
1 teaspoon baking powder
a handful of dried apricots
2 tablespoons dried cranberries
Preheat the oven to 180 ° ventilation.
In a bowl pour the yogurt, 1/2 cup abundant vegetable oil and eggs. Whisk to make homogeneous.
Add two cups sugar and stir, then before the rice flour, stir, starch, stir, then the flour of almonds and mix well. Add the sifted yeast and stir.
Chopped apricots, put half of these and half the blueberries in the dough. Then pour it into the paper cups inside the mold of muffins, arriving just below the edge of the paper. Before baking you put the last pieces of dried fruit on top of the muffins. Bake in preheated oven at 180 degrees for about 20 min. Take the test and when the toothpick is dry remove from oven, place on a wire rack to cool.