Today’s recipe comes from the darkest depths of my childhood – I have fond memories baking and eating these, both with my grandma and with my mum. In fact – gross fact of the day – when I was younger I loved these so much that I used to chew the wrapper after I had eaten the cake to get more of the flavour out (yes, ew!).
I was mournfully flicking through my old recipe binder full of delicious and gluten-filled treats when I saw this recipe. The original only calls for 45g of flour, so I figured I could easily get away with a substitution. Instead of 45g of plain flour I used a combination of brown rice flour and ground almonds, with 2 tsp of xantham gum. Xantham gum is a staple in many gluten-free recipes, but I have to admit I am still very inexperienced at using it. Still, I’ll only learn how best to use it in recipes by experimenting, so in it went.
Grandma’s Coconut Muffins – Gluten-free
175g caster sugar
2tsp vanilla sugar (shh don’t tell anyone – all I had was vanilla “flavouring” so I used that but if you can afford it, use the best vanilla you can!)
125g butter (margarine will be tolerated too 😉 )
45g “flour” – I used a combination of ground almonds and brown rice flour + 2tsp xantham gum
140g desiccated coconut
50g chopped nuts (optional)
100g chopped plain chocolate or chocolate chips
- Preheat oven to 200C (fan assisted)
- Whisk sugar and eggs together
- Melt butter on a low heat and leave to cool a little
- Mix together dry ingredients
- Add butter to the egg mixture, alternating with dry mixture
- Add chocolate and nuts (if using)
- Put in muffin cases and bake for around 15-18 minutes or until golden brown and smelling delicious!
- Cool… (don’t burn your mouth like I did!) and enjoy!
Wow! As I bit in, a thousand childhood memories came flooding back. The xantham gum seemed to do a good job of giving it a great texture. It really did taste almost exactly as I remembered. This recipe yielded 12 muffins.
Sam 1 – Gluten 0!