Muffins with raspberry purée and green tea by Gluten-Free Living

  • Easy Easy
Ingredients
• 2 eggs
• 1 pot of plain plant-based yoghurt
• 10 cl oil
• 80 g sugar
• 170 g rice flour
• 1 sachet of gluten-free baking powder
• 80 g raspberry-green tea almond butter
• 1 tsp matcha
• 20 raspberries
• Vanilla
• Whisk the eggs with the sugar and the vanilla until pale, add the oil, mix well
• Add the plain plant-based yoghurt, mix again then add the raspberry and green tea almond butter.
• Add the rice flour and the gluten-free baking powder, mix to get a smooth batter.
• Divide the batter in two, set one aside, and add a teaspoon of matcha to the other, mix.
• Put the batter in a muffin tin, fill three-quarters full, add a raspberry in the middle and press in lightly.
• Cover with the matcha batter, and arrange a few pieces of fresh raspberry on top
• Bake for 15 to 20 minutes at 180°C.
• Once baked, leave to cool, dust with icing sugar, add raspberries for decoration.
• Recipe by Vie sans gluten for Perl'Amande
 

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How to use dried fruit purees & plant-based drinks?

You can use nut purees in your recipes as a substitute for fat, in both sweet and savory dishes. For example: in a sauce, as a pie crust, in pastries, etc. Plant-based drinks can be enjoyed as a refreshing beverage or also used in your recipes. Check out our recipes: recipe ideas link.

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