Linzer Torte Muffins + Bob’s Red Mill Giveaway!
Happy Friday, everyone! I don’t know about you, but it’s been a looooong week for me and I’m ready for the weekend. I say long week, but it wasn’t bad. In fact, the sweet people over at Bob’s Red Mill were kind enough to send over some products for me to try and giveaway to a lucky reader. The next four blog posts are each going to feature one of these items and the contest will end shortly after the last post. Though all of the recipes may not be gluten free and vegan, all of the items in the giveaway are! Enter in the Rafflecopter below, open to residents of the United States.
The first item I dove into was hazelnut flour. I’ve been obsessed with hazelnuts for a good portion of my life and had never seen hazelnut flour until looking through the Bob’s Red Mill website. I’ve used almond flour (also by Bob’s Red Mill) before and had high hopes for this flour. It definitely didn’t disappoint! I’m not ashamed to admit that I picked a little up with my finger and tried it before baking. You can really taste the quality of the hazelnuts in there. The package suggested replacing ¼ of the flour in a normal recipe with hazelnut flour, but I used 2/5th to get extra hazelnut flavor and texture. If you like hazelnuts and like exploring with flours, I wholeheartedly recommend trying this flour. It does add some fat to your baking, but they’re healthy fats (and tasty fats). I tried to balance it by omitting fat from my recipe.
I’m not entirely sure what a traditional Linzer torte is like, but I had a delicious Linzer torte cupcake in Chicago a few months ago. I healthified it up, turned it into a muffin, and called it breakfast. Delicious breakfast. The muffin has a lightly spiced, nutty flavor. I originally made a cream cheese and jelly icing, but I actually liked it better with a smear of jelly. I believe Linzer torts are typically topped with red currant jam, which isn’t so prevalent here, so I used raspberry. The muffins are just slightly sweet, so the jelly really makes them sing. I’ve eaten a fair share jellyless, and they’re still delicious.
You’ll see that a lot of Bob’s Red Mill products make an appearance in this recipe! Other than the hazelnut flour, there’s the pastry flour and flax meal. I’m a big fan of the brand, but I wasn’t compensated for this post other than the free product I received to review and the free product to giveaway to a reader.
- ½ c unsweetened applesauce
- ½ c sugar
- 2 tbsp agave nectar or honey
- ½ tbsp vanilla extract
- ¾ c milk (I used unsweetened almond)
- 1 ½ tbsp ground flax
- 2 tbsp jelly (I used 100% fruit, raspberry jelly)
- 1 ½ c whole wheat pastry flour
- 1 c hazelnut flour
- ½ tbsp baking soda
- 1 tsp cinnamon
- ⅛ tsp clove
- Jelly for topping or Cream cheese and jelly icing (see note)
- Preheat oven to 350°F. Prepare a muffin tin with liners and lightly spritz with oil to prevent sticking.
- Combine applesauce through jelly. Whisk until well combined (some pieces of jelly may persist, that’s okay).
- Gently stir in remaining ingredients.
- Distribute amongst cupcake tin. Bake for 20 minutes, until a toothpick comes out clean.
- Top with jelly or icing and serve immediately. Un-iced muffins can be kept loosely covered for up to 3 days, spread with topping just before serving.
Don’t like hazelnuts? Try almond flour!