Tuesday, April 26, 2011

Seaweed Spice Muffins

I just came up with this, and we love them so much I'm posting the recipe. Baking with seaweed... mmmmm....

Seaweed Spice Muffins
Emily van Lidth de Jeude

Preheat oven to 380°F (muffins) or 350°F (cake).

If you don't have any wonderful freshly-harvested seaweed, soak dried seaweed (Wakame, Arame, or Sugar Kelp) until it's fully expanded and soft.

In a blender, puree the following:
1 cup soaked seaweed
1/2 cup whole oats
1-1/2 cups milk

In a mixing bowl, mix the dry ingredients:
1-1/2 cups gluten-free flour mix (1/2 brown rice; 1/4 tapioca; 1/4 potato starch)
1/4 cup ground sesame seeds
1/4 cup ground flax seeds
2 tsp guar or xanthan gum
1 tbsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp cream of tartar
1 tsp sea salt
2 tbsp speculaas kruiden
2-1/2 cups raw (Panela) sugar
1-1/2 tbsp egg replacer (or 3 eggs, and a bit less milk, added to blender, above)
1/2 cup butter

Mix in blender mix until thoroughly combined, then add:
1 cup chopped pecans
1 cup chopped, candied ginger or chopped dates

Bake in 24 muffin-tins or 2 cake-pans or pie dishes until done.