Vegan and gluten-free oat muffins with walnuts and dates
These vegan and gluten-free oat muffins with walnuts and dates are those sweets that brighten up your morning with a cup of coffee or a snack with tea or simply at the office, at break time, blessed glory!
They are very healthy and also suitable for vegans and celiacs. They provide omega 3 and minerals by the california walnuts, I hope you like them, I have a lot of fiber and vitamins, so I hope you like them!
INGREDIENTS: ( 8 units)
- 200 gr of oat flakes
- 30 gr of california walnuts
- 70 gr of dates (about 7/8)
- 1 tablespoon of crystallized agave, or brown cane sugar (panela) or coconut sugar
- 3 tablespoons of honey
- 100 ml oat milk or other vegetable milk
- 100 ml of water
- 4 tablespoons olive oil
- 1 teaspoon vanilla essence
- 1/2 teaspoon baking soda
- 1/2 teaspoon of yeast
- 1 teaspoon cinnamon
- 1 pinch of salt
Optional creamy cheese topping:
- 125 gr cream cheese
- 30 gr of powdered sugar
- 30 gr of butter
- Food coloring
STEP BY STEP RECIPE:
- The first step is to soak the dates in 100 ml of water for a few hours beforehand to soften them, unless they are very soft.
- Grind the oat flakes in a blender or food processor, until they are pulverized, like the texture of flour. Set aside in a bowl.
- In the same blender, add the dates with their water and grind them into a thick caramel.
- We add the california walnuts and grind again. At this point I like that the walnuts are not totally crushed but in small pieces.
- Add the honey, agave, panela or coconut sugar, olive oil, vegetable milk, vanilla and beat.
- In another bowl mix the oat flour with the baking powder, baking soda, cinnamon and pinch of salt, stir to mix everything well and add it to the liquid mixture. Beat at low speed to integrate everything.
- Preheat the oven to 180ºc.
- Spoon the mixture into the muffin or cupcake molds up to a little more than halfway, because if you fill them to the top they will come out of the mold when the dough rises.
- Bake for 12/15 minutes. Open the oven after 12 minutes and prick with the tip of a knife, if it comes out clean it means they are ready.
- One option would be to make a creamy cheese topping (but this would not be for vegans) To do this we beat the cream cheese, powdered sugar and butter. We put it into a pastry bag with a curly nozzle and make a spiral of this cream on top of the muffins. In the case of the photo we have put a few drops of red food coloring.
Enjoy a lot of these vegan and gluten-free oat muffins with walnuts and dates¡
I remind you that on my instagram @cocinayviajes you have a lot of appetizing recipes, video recipes, super gastronomic recommendations and succulent raffles.
With all my love,
Mireia Alum
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