Veggies on the counter

I’ve decided, a couple weeks ago, to start experimenting with gluten-free recipes, specially baked goods. I’ve been reading a lot on how to work with different gluten-free flours, and started having fun experimenting with them. Vegan baking is, by itself, a challenge; but baking vegan and gluten-free goodies can be even more challenging, specially when you realize, after some reading, that even rye and spelt flours have gluten on them (until a few days ago, I was convinced they didn’t). But the thing is: once you get succeeded at baking vegan and gluten-free, you know that everybody – vegans, non vegans, and people with food allergies - can happily enjoy what you’ve prepared, and that’s the great thing about it.

So, on saturday, I’ve spent the whole afternoon in the kitchen baking gluten-free muffins and cakes, and was really surprised on how good everything has turned out. These corn and broccoli muffins is the very first gluten-free baked good I’m posting on Veggies on the Counter (and many others will come in the future), and they are/were surprisingly fluffly and tasty - give me them toasted with a little butter, along with a steamy soup, and I’m in heaven. The recipe can be easily adapted too: you can substitute the broccoli for corn kernels, or simply ommit those add-ons, for a simpler, but not less tasty, version. And if you’re not concerned with gluten-free baking at all, just substitute the white rice flour for unbleached all-purpose.

Gluten Free Corn and Broccoli Muffins

(Makes 6 muffins)

100 grams broccoli, cut very finely, plus 6 medium-sized broccoli florets

130 grams (1 cup) white rice flour

140 grams (1 cup) fine cornmeal

3 tablespoons melted vegan butter

2 teaspoons baking powder

¾ teaspoon salt

1 cup (250 ml) soy milk, plus 5 tablespoons

80 grams tofu, crumbled

1 tablespoon agave nectar

1. Pre-heat the oven to 180º. Oil 6 muffins cups or a 6 muffin pan.

2. In a large bowl, combine the flour, cornmeal, baking powder and salt.

3. In the bowl of a food processor, add the crumbled tofu and 5 tablespoons of soy milk. Process until smooth and transfer the mixture to another bowl.

4. Add the butter, soy milk, agave nectar, and the finely cut broccoli to the tofu mixture. Mix well to incorporate.

5. Slowly fold the wet ingredients over the dry, being careful not to overmix. The batter will be thick, but that’s how it’s supposed to be.

6. Divide the batter among the muffin cups. When you’re done, insert one medium-sized broccoli floret in the center of each muffin (see pictures above).

7. Bake the muffins for 20 minutes, or until golden brown. Let them cool on the pan/cups for 10 minutes before unmolding and serving.