Tag Archives: homemade

Savoury Flax Muffins {grain-free}

Leave a reply
I am really enjoying experimenting with grain free recipes, and when they turn out delicious, I love to share!
These savoury muffins are perfect to add to breakfast, to enjoy on their own as a snack with ghee or to serve with your favourite soup or stew as a biscuit. You can also create a sweet version too, by switching up some of the ingredients, which I have also included below.

Flax seeds, which have been around for 6,000 years, are an easy way to include healthy omega-3 fats into the diet. They are also an incredible source of fibre which help to improve digestion due to its mucilingenic properties which aid in cleaning out the intestinal tract. Plus, only 3 Tbsp of flaxseeds contain 6 grams of protein and a variety of important minerals like manganese, magnesium, phosphorus and selenium.

IMG_2354
Savoury {or sweet} flax muffins
Makes 24 muffins
Ingredients

4 cups ground flax seed

2 tablespoon baking powder

2 tablespoon green onions or chives (2 tbsp dried cranberries or dates for sweet variation)

1 tbsp fresh parsley or basil (1 tbsp maple syrup for sweet variation)

1 teaspoon sea salt

10 large eggs

1 cup water

2/3 cup olive oil

IMG_2349 IMG_2355

 

 

 

 

 

 

 

Method

  1. Preheat oven to 350F. Lightly grease two 12 cup muffin tins with coconut oil.
  2. Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside.
  3. Add eggs, water and oil to the jug of your blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  5. Drop mixture into prepared muffin tins and transfer the pan to the preheated oven.
  6. Bake muffins for 20 minutes, until top is golden. Remove from the oven and place on a cooling rack for 1 hour.
  7. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.

 

Thank you to Leanna Vogel at Healthful Pursuit for inspiring me to create this recipe based on her flaxseed focaccia.

Fruit & Millet Muffins {spelt flour, coconut oil, maple syrup}

1 Reply

 

IMG_2284

 

 

 

 

 

 

 

 

These are my absolute favourite muffin recipe. They are moist, yet crunchy thanks to the millet. It really is an easy way to include millet into our diet… it’s not just for the birds! Millet is a traditional gluten free grain that is high in minerals, especially magnesium, copper and manganese. It is also the most alkalising grain, unlike most grains which have an acidic effect on the body.

I prepare the muffins with my go-to flour, spelt. Spelt is one of the oldest cultivated crops in human history! It is not gluten free, however it contains less gluten, making it easier to digest. Spelt is also higher in protein, compared to conventional wheat, and filled with B vitamins and minerals. I love how you can take any recipe, and replace the flour with the same amount of spelt, without needing to add any binding agents, and it turns out perfect every time!

You can make this recipe with any fruit. My favourites are raspberry, apple, blueberry, peach and my new addition, strawberry. Thank you to Jae Steele’s cookbook, Ripe from Around Here, for this amazing recipe.

Fruit & Millet Muffins

IMG_2134

2 cups Spelt Flour

2/3 cup Millet

2 tsp Baking Powder

1 tsp Baking Soda

½ tsp Sea Salt
1 cup Non-Dairy Milk, such as almond or coconut

½ cup Apple Sauce, preferably homemade or unsweetened

½ cup maple syrup
1/3 cup extra virgin coconut oil

1 tsp Pure Vanilla Extract

1 ½ cups fruit, fresh or frozen (but not thawed) – strawberry, raspberry, blueberry, apple, peach

IMG_2280

 

 

 

 

 

 

Preheat oven to 375 degrees. Prepare a 12 cup muffin tray with liners or a light coating of oil and set aside.

Whisk together the flour, millet, baking powder and soda, and salt in a large bowl. Add the milk, applesauce, sweetener, oil and vanilla. Mix together just until all the flour has been absorbed. Gently fold in the berries. Pour evenly into the prepared muffin cups. Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Makes 12 muffins- keeps in an airtight container for 3 days or in the fridge for up to a week.

Tiramisu: Inspiration from my Italy Trip!

Leave a reply

IMG_1882

 

 

This was my first time making tiramisu, and it was much easier than I expected. It is not a typical dessert that I would normally make, but when you feel inspired sometime you just need to go with it, especially when it is a classic Italian recipe. I absolutely love this recipe that I received after a cooking class with Libby Greenfield, the chef at In Sabina Retreat.

Light, fluffy and not too sweet. Enjoy!

 

 

 

Libby’s Tiramisu

4 eggs, separated

3 tablespoons of honey

500g mascarpone

2tbs sweet Marsala (I used rum…but any liquor can work..maybe chocolate!)

100ml espresso ( I needed more than this..and used regular coffee that I brewed extra strong!)

16-24 Savoiardi biscuits

Cocoa powder to dust (raw cacao for me!)

Dark chocolate to grate (high quality is a must!)

Combine coffee and Marsala, set aside

Whisk egg yolks and sugar until pale and fluffy

In separate bowl, whisk whites till they hold their shape, set aside

Put mascarpone in large bowl, stir to loosen, adding a tablespoon of the egg white if necessary, the mixture should drop from the spoon

Pour the egg yolk mix into the mascarpone, mix to combine.

Fold in half egg whites, then the other half, being very careful not to burst the air bubbles you have made. The more air bubbles you keep, the lighter your tiramisu will be.

Begin your first layer by dipping the savoiardi biscuits in the coffee mixture two at a time, so they have absorbed some of the coffee but remain firm enough to pick up.

Place enough of the soaked biscuits to snuggly fit into your chosen container, you may need to break a few of the biscuits to make sure they form a solid layer.

Sift a layer of cocoa powder over the biscuits, then a layer of grated chocolate

Then add your first layer of mascarpone mix, smoothing it out carefully to cover all of the biscuits.

Another layer of cocoa powder and chocolate, then start the process again, the number of layers will differ according to the container you have chosen.

Chill overnight

 

Oatmeal Chocolate Chip and Cranberry Cookies (w/ oat pulp)

Leave a reply

Oatmeal chocolate chip and cranberry cookies… (Made from steel cut oat pulp after making delicious banana oat milk for granola and smoothies)

20140709-234210-85330860.jpg

 

If it’s up to me, nothing goes to waste..especially in the kitchen! I love to make homemade almond and hempseed milk, and was feeling inspired to make banana oat milk which I had tried at Hridaya Yoga Center in Mazunte,  Mexico.

I found an easy and delicious recipe from Oh She Glows and then added a banana for creaminess and sweetness (I add banana to anything if I can get away with it!)

When I noticed I had all this leftover steel cut oat pulp, I wondered how I could get creative with it. The recipe I came up with is so tasty and satisfying for dessert, pre-workout or breakfast.

Oatmeal chocolate chip and cranberry cookies

Ingredients

1/2 cup oat pulp (leftover from oat milk)

1/2 cup coconut oil

1/2 cup maple syrup

1/2 tsp cinnamon, ground

1 tsp vanilla

1 flax egg (1 tbsp ground flaxseed + 2 tbsp hot water)

1/2 tsp salt

1 1/4 tsp baking powder

 

1 1/4 cup light spelt flour or gluten free baking flour (look for a buckwheat base)

1/2 cup  vegan chocolate chips

1/3 cup cranberries or raisins

Instructions

Preheat oven to 350 degrees. In a small bowl, combine ground flaxseed and warm water and let sit for 5 minutes.

In a separate bowl, combine oat pulp, oil, maple syrup, cinnamon, vanilla, flax egg, salt, baking powder, and vanilla. Mix until combined.

Add flour, cranberries, and chocolate chips.

Drop by spoonfuls onto a cookie sheet and bake for 10-12 minutes.

Makes 10 cookies.