Yam Jam Soda Bread (Muffinized)
- 24 mini paper baking cups
- 1 small yam (about 4 ounces)
- 1cup unsweetened plain rice milk
- 1/2teaspoon apple cider vinegar
- 2cups amaranth flour
- 1/2teaspoon sodium-free baking powder
- 1teaspoon baking soda
- 1teaspoon fine sea salt
- 3/4teaspoon guar gum
- 1/4teaspoon ground cardamom
- 6tablespoons grapeseed oil
- 1/4cup cocnut nectar
- 1tablespoon plum lemon jam
- 1/2cup currants
- 3teaspoons caraway seeds
- Preheat oven to 350°F. Line a 24-cup mini muffin tin with mini paper baking cups.
- Peel the yam and slice it into ½-inch chunks. Steam the yam chunks for about 15 minutes, or until tender. Transfer the yam chunks to a potato ricer and push them through into a small bowl. This will give you lumpless mashed yam.
- Mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.
- Whisk together the two flours, baking powder, baking soda, salt, guar gum and cardamom in a large bowl. Make a well in the middle.
- Add the grapeseed oil, coconut nectar, plum lemon jam and rice milk mixture to the flour mixture, and stir until the liquid is absorbed and the batter is smooth. Fold in ⅓ cup of the mashed yam. Add ¼ cup of the currants and all the caraway seeds and mix well.
- Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be filled to the top. Sprinkle the remaining ¼ cup of currants on top of each cup.
- Bake the mini soda breads for 11 to 12 minutes, or until they are a light golden brown and bounce back slightly to the touch.
- Transfer the muffin tin from the oven to a wire rack and let sit for about 10 minutes before removing the mini soda breads for a complete cooldown.
- Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.