Soaked brown rice flour Pumpkin muffins
The cool, crisp fall air brings out the “bakers”. They gather up their beloved pumpkin and spices and churn up their oven. The smell of cinnamon and the cold cups of milk await the treat in the oven. Soaked brown rice pumpkin muffins are the perfect fall treat. They are healthy, nutritious, and can be a quick breakfast or after school snack.
This recipe has been in a folder almost a year now, along with about 20 other recipes. Why have I not published them? Because I lost the coconut oil-sticky-honey stained recipe scraps. Am I the only one who does this? Good news, I just found them all and I promise to write them up for you now that baking is “in season”. You know what I mean…these cool fall days make you want to to crack open the baking cabinets and mix up some yummy treats to share.
GAPS and soaked brown rice
Soaked brown rice was one of the first grains my mom started to eat on the full GAPS diet, so I got a lot of practice baking with it. Im out of practice now baking anything really, but maybe getting this post out there will spark my interest and creativity again. In this post I show you how to make soaked brown rice flour from scratch.
*Remember: Don’t substitute regular rice flour, because it will end up much denser (the soaked and dehydrated kind is much fluffier). Plus, soaked grains are a must for mineral absorption.
- *2 1/2 cups soaked brown rice flour (make your own) or buy here.
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp ginger
- 1/2 – 3/4 cup honey or vanilla honey
- 1 can pumpkin 16 oz or 2 cups of homemade
- 1/2 cup applesauce (homemade) or jar
- 1/2 cup filtered water
- 3 eggs
- 1/2 cup butter or coconut oil melted
- 1 vanilla bean or 1 tsp vanilla extract
- 2 tsp ACV
- Preheat oven to 350 degrees F.
- Add rice flour, baking soda, sea salt, cinnamon, clove, and ginger in a mixing bowl.
- Combine dry ingredients well with a whisk.
- Combine wet ingredients in a separate bowl (honey, pumpkin, apple sauce, water, eggs, melted butter, vanilla bean, 2 tsp apple cider vinegar).
- Pour wet ingredients into the dry bowl and mix until combined.
- Line stainless steel muffin tin with non bleached parchment paper muffin cups.
- Fill up tins 3/4 full.
- Cook in oven. 15 min for mini muffins. 25 minutes for regular muffins.
- Mix coconut butter and cinnamon until smooth. Top warm muffins with coco-butter mix you just made.
- Enjoy with a glass of homemade coconut milk, or raw milk!