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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
How many Bobs have you got?
These quick clunky haircuts are becoming prolific as hairdressers become less and less able to layer hair properly. Emily had the very common 3-step Bob. The baseline, a step four inches off the bottom, and a sort of torn irregular piece suggestive of a long
Tray bakes are great because they’re usually simple to make, create an abundance of treats for the effort put in and leave less washing up. I prefer to bring sweetness into these recipes from fruits where I can, and this one has a little added coconut sugar.
