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Get adventurous with some apple and pecan muffins.
Ingredients:
250g rice flour
150mls runny honey
150gms rapeseed oil
100gms coconut sugar
50mls tepid water
150g chopped pecans/walnuts
2 apples (peeled, cored and diced/grated)
2 eggs
2tsp ground cinnamon
1tsp bicarbonate of soda
1tsp gf baking powder
1 tsp vanilla paste
½ tsp ground ginger
Pinch of salt
Method:
Preheat oven to 180⁰C / 160⁰C (fan)
Prepare a muffin tray lining it with 12 tulip muffin cases.
Peel, core and dice/grate the apple. Chop the walnuts. In a bowl prepare the dry ingredients by mixing the rice flour, baking powder, bicarb of soda, cinnamon, ginger and salt. Whisk the eggs and then add the honey, oil, water, and vanilla paste, continuing to whisk until all is incorporated. Add the dry ingredients mix to the wet and fold it in using a large spoon/spatula, (don’t over mix). Then fold in the apple and 50g of the nuts.
Pour the mixture evenly into the muffin cases, sprinkle the remaining nuts over the top and bake for appx 25 mins. The muffins are ready when a skewer inserted comes out clean. Remove from the oven and allow to cool on a wire rack.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.