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Those delicious Vegan Blueberry Cakes with Millet Flour are full of complete grain goodness—even complete grain millet flour, which gives a young chew. Millet is a gluten-free grain, so you’ll make this recipe right into a gluten-free blueberry muffin model rather simply. Wealthy within the naturally candy taste of blueberries, and reasonable in added sugars and fat, this scrumptious muffin recipe options chia and flax seeds as an alternative of eggs, offering a wholesome omega-3 spice up, too. You’ll be able to use recent blueberries once they’re in season, or dried blueberries once they’re no longer. Whip up this blueberry muffin recipe in mins with many pantry components you most likely have already got to your kitchen.
Those blueberry truffles show off the well being and flexibility of millet flour—an entire grain flour which is crucial dietary staple in many nations world wide. This utterly gluten-free grain gives a pleasant exchange of tempo for normal baking flours. You’ll be able to make totally gluten-free blueberry truffles through swapping out the wheat flour for every other gluten-free flour—I in point of fact experience the usage of the gluten-free flour blends for baking. The recipe could also be very mild on added sugar, oil, and sodium.
Make up an entire batch of those gorgeous vegan blueberry truffles with millet flour to experience all week lengthy, corresponding to for breakfast, snacks, on-the-run consuming, or even as a wholesome deal with. Youngsters (of every age) love them, too. Those truffles are very good frozen, so you’ll pull them out later to experience right through the week. In the event you’d like to change the flavour profile, check out sliced strawberries, or recent or frozen raspberries as an alternative of the blueberries.
Description
Those delicious vegan Blueberry Cakes with Millet Flour are full of complete grain goodness—even millet, which gives a crunchy, but fluffy chew.
- Preheat oven to 375 F.
- Combine in combination plant-based milk, vanilla, chia seeds, flax seeds, and oil and let stand 5 mins to create a thick aggregate.
- Stir in complete wheat and millet flours, baking powder, salt, and coconut palm sugar (or brown sugar), combining simplest till moistened. (Don’t overstir, because it toughens batter.)
- Stir in blueberries.
- Spray muffin pans with nonstick spray (or would possibly use muffin liners).
- Fill muffin tins with 1/3 cup batter (makes 6 truffles).
- Bake for roughly 25-Half-hour, till gentle and golden.
- Take away muffin pan from oven and let leisure for five mins. Take away truffles from muffin pan and serve instantly.
Notes
To make this recipe gluten-free, change complete wheat flour for a gluten-free flour.
- Prep Time: quarter-hour
- Prepare dinner Time: Half-hour
- Class: Cakes
- Delicacies: American
Diet
- Serving Dimension: 1 serving
- Energy: 284
- Sugar: 14 g
- Sodium: 22 mg
- Fats: 13.5 g
- Saturated Fats: 1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
Key phrases: vegan truffles, blueberry truffles, vegan blueberry truffles, millet flour
For extra plant-based baked truffles, take a look at:
Corn Cakes with Apples and Walnuts
Zucchini Carrot Spice Cakes
Chocolate Zucchini Cakes
Double Banana Coconut Cakes
Matcha Tea Lemon Cakes
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