All day yesterday, it threatened to rain, so I never got to go strawberry-picking as I had intended. At the farmer’s market this morning, however, one of the farmers had a deal: $2/pint for the strawberries she had picked on Tuesday. They were just past their peak, but Dan and I knew we could use them up very easily. We bought 4 pints, and the farmer threw some extras on top for good measure.
When Dan and I got home, it was time for strawberry carnage.
Dan cored most of the strawberries and used the food processor to cut those berries into thin slices. He put the ruby slices in our food dehydrator to prepare them for storage. (Those will be put to good use in a batch or two of granola that we make later.)
I took the remaining 1.5 cups of strawberries, pulled some flours out of the freezer, and incorporated the strawberries into some wholesome, delicious muffins. They turned out grand, so of course I have to share.
Strawberry-Vanilla Bean Teff Muffins
a high-fiber, high-protein muffin recipe adapted from the back of a Bob’s Red Mill teff flour bag
(Gluten-free, egg-free, soy-free, dairy-free, vegan)
1/2 c. organic brown sugar
3/4 c. teff flour
3/4 c. brown rice flour
1/2 c. arrowroot starch, potato starch, or tapioca flour/starch
2 t. baking powder
1 t. ground ginger
1 vanilla bean
1/2 t. salt
egg replacer for 2 eggs (2 T. flax seed meal mixed with 4 T. water and 1 t. oil)
1/3 c. oil
2/3 c. water
1 1/2 c. strawberries, chopped
Preheat the oven to 400 degrees. Line 12-cup muffin pan with muffin cups, and lightly grease the cups.
Prep strawberries, and put in a small bowl.
In a small cup or ramekin, combine the flax meal with the water and oil; scramble with a fork, and set aside.
Combine flours, arrowroot, baking powder, salt, and ginger in a mixing bowl. Hold the vanilla bean close to your nose to inhale the heady aroma and note that vanilla beans do, indeed, belong in the orchid family. Place the vanilla bean on a cutting board, and slice it lengthwise into two skinny pieces. Using a knife/a fork tine/your fingernail/whatever works for you, scrape the black vanilla flecks into the flour. (You won’t get it all out, and that’s okay.) Put the vanilla bean aside for the moment, and stir the flour mixture well.
Mix oil and water together in a measuring cup or small bowl. Drop the vanilla bean into the mixture and scramble it all around with a fork. You should see vanilla flecks mixing into the oil/water. Extract the vanilla bean; at this point, you can either tuck it into the strawberries to get out the last bit of vanilla-y goodness, or you can dispose of the bean.
Add the egg replacer mix to the oil and water, and stir to combine. Immediately add the wet mixture to the flour mixture, and stir well to combine.
Fill the muffin tins nearly to the top with the muffin mix. Bake 20-25 minutes, or until a toothpick stuck in the center of a middle muffin comes out clean. (Muffins will be darker than typical muffins due to teff.)