This is a slightly adapted version of a recipe from Vive le Vegan by Dreena Burton (one of my fave recipe books!). This is a delicious recipe for vegan berry buns which are sort of a combination of a cookie and a muffin, and they're quite healthy as far as baked goods go!
1 cup gluten free all purpose flour
1 cup garbanzo bean flour (not pictured below)
1 1/2 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar
1/2 tsp cinnamon
1/4 tsp sea salt
3/4 cup rice milk
1 tbsp flax meal
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1/4 cup canola oil
2 cups frozen (or fresh) blueberries, raspberries, blackberries or a combination
Preheat your oven to 350 degrees F and line a pan with parchment paper (lining the pan saves a huge mess to have to wash off the pan as you can simply remove the paper and toss it). First off, start by combining all the dry ingredients in a large bowl.
Now for the wet ingredients.
Combine the rice milk and flax meal in a bowl, and let sit for about a minute before mixing in the rest of the ingredients.
Add the maple syrup, vanilla extract, and canola oil. Combine well.
And now of the final and most important ingredient, the berries! I used frozen mixed berries, which included blueberries, raspberries, and blackberries. But you can use any of those on their own or any combination of the three. I've even used sliced peaches in this recipe for something completely different and it worked out quite nicely! It's a very versatile recipe as far as the fruit you choose to use goes.
Add the berries to the wet mixture of ingredients, gently stir a couple of times just to combine them completely.
Add the wet mixture to the dry mixture and combine well. If you find the mixture seems a touch too dry, add a tablespoon of water at a time until it seems just right. You don't want it too dry, but you don't want it too watery, either.
Once you have the ingredients combined well, place large spoonfuls onto your pan. This recipe makes about 12 buns, but you can make them larger or smaller depending on how large or small you'd like them to be!
I sprinkled a bit of sugar over them once they were on the pan, but this is completely optional.
Bake at 350 degrees F for about 35 - 40 minutes. The original recipe calls for a baking time of about 20 - 25 minutes, but my adaption uses more berries than the original recipe, because of this it takes the buns slightly longer to bake completely.
You will be able to tell the buns are finished baking when they are slightly darker than golden brown.
Let the buns cool on the pan for about 10 minutes, and they will be ready to eat!
They can be kept in the fridge for a day or two, and if you want to keep them for a longer period of time simply pop them in the freezer! They freeze very well and can be quickly defrosted in the microwave when you want to serve them (or just have one as a nice snack!).
If you have questions, feel free to leave a comment below -- I'd be happy to answer them for you!