Wednesday, 20 December 2017

Marmalade Breakfast Muffins - Gluten Free

We make a lot of home made jam and marmalade at my place. 

The next best thing to my gluten free muesli is my Marmalade Breakfast Muffins.

As I have said before my husband is a marmalade addict. Can't tell you how many dozen jars of it we have in the cupboard. This recipe was developed so we could use some of the marmalade we made and give me something new to eat for breakfast. Since going gluten free a month or so ago, I am really feeling the difference. But, eating muesli every morning, plus the odd egg or two is pretty tedious so these muffins are a real godsend.

I have made a few muffins for breakfast before but they always seem a little dry (sorry Jamie Oliver) This time I have incorporate two different fruits to try and keep them as moist as possible. Try them out and let me know what you think. You can certainly add some extra butter, margarine, jam or marmalade to them or eat them as the are with even more fruit. Haven't tried to toast them yet, but I am sure my husband will - but that's another story.



200g gluten free plain flour
1½ teaspoons gluten free baking powder
few teaspoons of your favourite marmalade
1½ teaspoons baking soda
110g apple sauce or 2 green apples peeled, cored, cooked and mashed
1 tablespoon honey
2 tablespoons rice malt syrup
1½ teaspoons cinnamon
60g oats
2 eggs
1 banana mashed
150 ml plain yoghurt/coconut yoghurt
1 teaspoon vanilla extract
2 tablespoons mixed seeds flax, pepitas, sunflower
50ml oil, sunflower, grapeseed oil
butter or margarine to grease muffin pan or use paper cases

Pre heat your oven 180º/160º FF/325F

Put flour, baking powder, baking soda, cinnamon and oats into a big bowl and mix thoroughly.

Now in another bowl beat two eggs, add mashed banana, yoghurt, vanilla, honey, rice malt syrup, oil, apple sauce. Mix thoroughly. Now add all the wet ingredients into the dry ingredients and mix until you have completely incorporated one into the other.

If you use paper cases, place them into your muffin pan. You will need 10 -12, or grease the pan to make it easier to tip out the finished muffins. 

When you have done this, make a small hole in the top of each muffin using the end of a wooden spoon. Using a teaspoon fill the holes with marmalade.

Sprinkle the top with seeds and bake in a preheated oven 180º/160ºfan forced/325F for 25 - 30 minutes until golden brown. Take out of the tin and cool on a rack.

Can be eaten straight away or frozen for a couple of weeks.

These muffins are deliciously moist and the marmalade really adds a lovely twist.

This is my last post before the Christmas break. Here is wishing you a very Happy Christmas and a safe, healthy and adventurous New Year. Thanks for all your kind comments and welcomed suggestions - see you on the other side.

If you do not celebrate Christmas then I hope you have a wonderful few days with your family and friends.

Tuesday, 12 December 2017

Gluten Free Breakfasts - Muesli

So what's the worst thing about being 'gluten free'? Breakfast!

I've only been wheat free for a few weeks and I think it is the way my body needs to go in the future.

So I am having to re learn things about cooking with gluten free stuff. It will take a while to readjust. The biggest problem I need to overcome is breakfast. I have been using Jamie Oliver's Buck Wheat Pancake recipewhich I really like. I do try to use a variety of fruit and my favourites are pear and blueberry.

Other days it's porridge and a smoothie. But I really like Muesli on hot days, so I have to make my own because I want to save some money as well as know exactly what I am eating. I headed into my local shop The Source Bulk Foods at Mitcham Shopping Centre and found some wonderful produce for my muesli.

I've tried mashing a ripe banana with 2 beaten eggs. Added a sprinkle of cinnamon and/or nutmeg and use this to make pancakes. I add a little coconut oil into my non stick pan and cook them for a minute or two on each side. I load them up with strawberries and blueberries and a dollop of plain yoghurt. Simple and nourishing with few calories.

Every blogger writes "this is the best (whatever) you can find". But honestly in this case the ingredients I have chosen for my Muesli taste amazing together.  I have not had to add any sweetener, except for a few sulphur free figs and a little dried fruit. (in the recipe)

This has turned out to be a  mixture of hard and soft, crunchy and smooth, fruity and nutty. I've played around with lots of ingredients to make the recipe work because  I am sure, like me you don't want to eat a mouthful of 'sawdust' for breakfast.



1 cup puffed amaranth
2 cups puffed buckwheat
1 cup quinoa flakes
1 cup coconut flakes
2 tablespoons hemp seeds (Australian hemp)
2 tablespoons linseeds (flax seeds) 
4 sulphur free dried figs, chopped
1/2 cup sultanas
2 tablespoons dried cranberries, chopped
2 tablespoons sunflower seeds
1/4 cup pepitas
2 cups rolled oats
pinch cinnamon

Mix everything together and place in an air tight container. Serve with milk of your choice, fruit or yoghurt or all of these. You can change the ingredients as much or as little as you fancy. But try and keep the proportions of dried fruit  the same. Remember to give everything a good shake before you tip into a bowl so you get the full range of ingredients.

I hope you enjoy it.

Call back later I am going to road test some Breakfast Muffins.

Apologies for the lack of posts for the last few weeks - one day I will tell you the story of why!

Thursday, 2 November 2017

Five Quick Desserts

I hate to post so late during the week, but I like to think that there are some out there who would love to get stuck into some great desserts over the weekend. Enjoy!

If you need some quick desserts that will get you out of trouble when you have little time and people arriving on your doorstep?

My husband loves his desserts, but to be honest I don't have time to be making them every day, and my waistline doesn't need to have anything extra added to it. When there is dessert on offer - I eat it, and because of that I need to try and stick to something reasonably healthy, or just eat fruit, except on special occasions.

I've been stealing playing with recipes from friends and family, internet, my old recipe file and just about everywhere to come up with a few quickies.  These have seen me through a few desperate days when I needed something fast, yet good enough to serve to friends and family.

Luckily, I have a lot of rhubarb in the garden, and it is growing like crazy at this time of year.  Here are a few of my favs, with links to the websites where applicable. I have made all of them as the photos will show, and they are all fast to make and pretty darn healthy. Well, I am stretching that a little......

Roasted Rhubarb- serves 4 

a quantity of rhubarb stalks washed and chopped into large pieces
1/4 cup honey
1 teaspoon ground cinnamon
2 star anise
zest of 1 orange
1/2 cup orange juice

Chop up the Rhubarb into small lengths and place it in an oven tray. Mix together the rest of the ingredients and spread this over the rhubarb. Bake in a moderate oven 160º fan forced/180º/350º until soft, around 30 minutes. Remove star anise and serve with custard, ice cream or cream.

Alternatively, you can make this into a Rhubarb Fool. 
Whip a carton  of cream, 300mls until thick and slowly incorporate the rhubarb. Keep some of the juice aside. Now fill up some sundae dishes, glasses or whatever is at hand, dripping the juice over the top. Add a sprig of mint to finish this off. Serve by itself.

Apple - Pastry Roses

I was really impressed with the way these 'Apple Roses' looked - so pretty. This was very fast to make and I only cooked them for 30 minutes.  The only problem I found with the recipe was that after cooking the cream cheese just seemed to disappear. I have replaced cream cheese with Mascarpone and mixed in lemon zest. I found this worked much better. Also cook the apples until they are really soft so they are easier to roll.

You will find the recipe here:

Raw Chocolate Mousse - 4 serves

2 ripe avocadoes
1/2 cup carob powder
1/3 cup honey
1/4 cup coconut milk
pinch salt

Put all of the ingredients into a food processor and blend together. Empty into a container and place in the fridge for 1 hr. Serve with fresh fruit or by itself. Just increase the quantities if you need to make for more people.

Banana and Raspberry Ice Cream - 4 serves

2 large frozen bananas, peeled
1 cup frozen raspberries/strawberries

Place the bananas and the raspberries in a food processor and pulse until it turns into ice cream. You may need to stop the machine a few times and scrape down the sides. Use immediately or store in the freezer in a sealed container. But remember to take out of the freezer for a good 10 minutes before serving, to allow it to soften. 

Its worth keeping some frozen bananas in the freezer at all times. They are great for smoothies too.  Don't forget to peel and slice them before freezing.Because it's damned hard and messy trying to peel them after they are frozen - believe me I have tried. This is fabulous on a hot day and really as good as any home made ice cream.