Gluten Free Ricotta Raisin Bites With Marmalade

Published: May 23, 2015 | By: Kristina Stosek

Prep Time 20 Minutes

Difficulty Easy

Cook Time 60 Minutes

Gluten Free Ricotta Raisin Bites With Marmalade

Average Rating: 4 | Rated By: 1 users

I call these gluten free little morsels bites, but they are actually petite muffins. In this recipe I added ricotta cheese instead of butter or cream, making them rich tasting and moist. With the added zesty orange marmalade they taste delightful. Marmalade stored in tightly sealed jars will keep for weeks when refrigerated

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Ingredients

FOR THE MARMALADE

7 medium size oranges (preferably organic)

1 ½ cup raw honey

1 tbsp. freshly grated ginger

1 cup water

FOR THE BITES

1 cup good quality ricotta cheese

2 organic eggs

¼ cup pure maple syrup

1 tsp. pure vanilla

Juice of one large organic lemon and zest

1 tbsp. extra virgin olive oil

½ cup organic orange juice

1 cup organic, sulfite free raisins

1 ¼ cup all-purpose gluten-free flour

2 tsp. gluten-free baking powder

Coconut oil for greasing your baking tin (coconut oil is excellent for this)

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Instructions

FOR THE ORANGE MARMALADE

Bring a large pot of water to boil

Add oranges and cook for 2 minutes (this removes any wax or pesticides off the oranges) drain and rinse with cold water

Slice both ends of the orange and then thinly slice the oranges

Place orange slices, honey, ginger and water into a large pot and cook on medium heat for 1 hour. Then add to food processor or blender and blend until desired consistency. Store in glass jars, cover and refrigerate

FOR THE BITES: Preheat oven to 375 F and grease a ‘mini muffin' tin with coconut oil (should make 32 mini muffins)

In a medium size bowl using a fork whisk together ricotta cheese, egg, vanilla, lemon with zest, olive oil and orange juice and then stir in raisins

In a large bowl combine flour, and baking powder. Add wet ingredients to dry and with a spatula stir until all dry ingredients are covered, do not over stir

Using a tablespoon fill the muffin tins with batter and bake for 20 – 25 minutes or until tops are golden

Cool slightly and then remove from baking tins. Serve with orange marmalade

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