Happy Monday! I made this over the weekend, took a few gluten free vegan muffin recipes and sort of improvised. I used frozen strawberries, but you could use blueberries or whatever fruit you like! It’s awesome toasted.
Preheat oven to 375 degrees F and grease a loaf pan with coconut oil. (Alternately you can use a muffin tin and reduce baking time to about 20-25 minutes.)
1-1/3 cups almond meal
1 cup brown rice flour
1/2 cup potato starch
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
3/4 tsp xanthan gum
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
1 cup coconut sugar
2 tbsp coconut oil
1 flax “egg” (1 tbsp ground flaxseed with 3 T warm water, whisked)
1/2 cup warm water, plus more as needed (about 1/2 – 3/4 cup)
juice from 1/2 small lemon
1 cup fresh or frozen organic strawberries, diced
Mix all dry ingredients first and then add wet ingredients to mixture.
Fold in strawberries last.
Bake for 45-60 minutes, depending on your oven. Test with toothpick or fork, should come out clean when done.