As those of you who follow my blog know as well as beauty I love yummy treats and as I can’t eat gluten I’m always trying to find new ways to make yummy cakes that don’t involve flour. These are my GAPs style muffins and are totally delicious! No flour, no sugar just good wholesome stuff. Recipe: 2 1/2 Cups or 200g of Ground Almonds 1/4 Cup of soft Butter 3-4 Eggs depending on size 2 Cups of dried Mixed Fruit 1 Banana Squeeze of Honey (optional) 1 tsp of Cinnamon Oven: 150 C (fan) 1. Pour the Almonds into the bowl and add the butter. Work the butter into the almonds with your fingers until the mixture looks like breadcrumbs (as if you were making a crumble). Then add the eggs in, mix after the third egg and then if the mixture is still too dry add a fourth. It should look a bit like porridge. Then pop in 2 cups of mixed fruit (you can use any dried fruit you like but I used that because it was left from Christmas!) give it a good stir to combine. Peel your banana and then break up and put into mixture. Mash and fold it in and then add the cinnamon. (Again you can use what ever spice you like, orange/lemon peel, mixed spice etc I used cinnamon because that’s what was in the cupboard.) Then if you like you can add a wee squeeze of honey for added sweetness. Once totally combined it should look like this: 2. Then you need to line a tray with paper cases and spoon in the mixture. One good desert spoon per case should be enough to give you 10-12 muffins. 3. Pop them in the oven at 150 C (fan) for 25 minutes and they should be golden brown and cooked through. (Check with a skewer to see if cooked in the middle.) 4. Leave to cool in the tray and then pop into an airtight container to store for a few days. Enjoy with a lovely cup of tea! It’s a fairly easy mixture to use and you can adapt it to suit yourself e.g. swap butter for coconut oil if you want to make it dairy free. I’ve used cups even though I’m Scottish because they are very handy when your scales have run out of battery! If you want anything in oz then give me a shout.
Hx
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While experimenting for one of my latest projects I came up with this beauty and thought I would share the recipe with you. This cake uses ground almonds instead of flour which helps keep it gorgeously moist for days (not that it lasted that long in my house!). The even better news is that almonds are a heart-healthy food as they help to reduce LDL (bad) cholesterol and also contain lots of magnesium and vitamin E. I have also swapped half the regular sugar for coconut sugar as although no sugar is good for you this one is better than regular caster sugar as it has a lower glycemic index and contains more vitamins and minerals. Unfortunately I couldn't swap it all as the coconut sugar wouldn't have the same effect on the egg whites. Recipe:
Serves 6-8 depending on how hungry you are! Sadly my cake didn't last long enough for me to take a picture, I hope you enjoy eating yours as much as we did! Hx |
Harriette RobinsonHealth, Beauty and making you feel great! Archives
August 2014
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