- 1 tablespoon active dry yeast
- 1 teaspoon demerara sugar
- 1 cups warm non-dairy milk – I used lite unsweetened coconut milk
- 3/4 cup white rice flour
- 1/4 cup sweet rice flour
- 1/4 cup + 2 tablespoon potato starch
- 1/4 cup tapioca starch
- 1 tablespoon freshly ground flax seed
- 1/2 teaspoon Himalayan rock salt
- 1/2 tablespoon baking powder
- 1 large egg
- 2 tablespoon coconut oil, melted + more for oiling
- 2 tablespoon honey
- 1/2 teaspoon coconut water vinegar or apple cider vinegar
- 1 cup mixed dried fruit: chopped apricots, dried currants and raisins
- Combine the yeast, sugar and warmed milk in a small bowl and mix to dissolve the sugar. Let it sit while you prepare the rest of the ingredients. It should start to get foamy and increase in size.
- Combine the flours, starches, flax seed, salt and baking powder in the bowl of a food processor or stand mixer and mix for 30 seconds using the dough blade.
- Add the yeast mixture, 1 egg, melted coconut oil, honey and vinegar. Mix for 3 minutes. The batter should be similar to cake batter. Stir in dried fruit.
- Oil a muffin pan with extra coconut oil and preheat the oven to 375F.
Pour the dough into muffin tins, cover with a clean kitchen towel and place in a warm place to rise. Allow it to sit for about 35 minutes. I just set it on top of my stove while the oven was preheating.
- After the dough has risen, bake for 12-15 minutes or until golden brown tops begin to form.
- Allow to cool in the pans for 15 minutes before removing and serving!
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Serve immediately or allow to cool completely and place in an air-tight container in the fridge or freezer. Will keep in the fridge for up to 7 days. To serve, warm slightly as they harden slightly due to the coconut oil.
Nutrition Information Per Serving
- Calories: 179
- Calories from Fat: 38
- Total Fat: 4.2
- Saturated Fat: 3.1 g
- Cholesterol: 18> mg
- Sodium: 92 mg
- Carbs: 34.2 g
- Dietary Fiber: 1.4 g
- Net Carbs: 32.8 g
- Sugars: 10.4 g
- Protein: 2.4 g