Anyway, other than today’s terrifying drive home, we had a lovely time, as usual. The kids adore their auntie Vania and their Nana-nana (as they call my mum). We pottered around not doing much really. A few trips to the park and a quick bike ride ( I love the old baches); a short walk on the beach to crack some shells (Kye’s favourite thing to do!) and that was us. A handful of blackberries picked straight off the wild bushes growing next door, made for a lovely afternoon treat. If only we could figure out a way to get right into the centre of those wild, thick, spiky bushes!
gluten and dairy-free blueberry & almond muffin recipe
As mentioned above, any other berry or fruit could be used in place of the blueberries. Just sub in a similar amount of diced fruit. Plums would be nice, with a touch of cinnamon in the mix. I like to use brown rice flour over white rice as it contains more nutrients, but by all means use white rice flour if that's what you have. Tapioca flour can be used in place of the potato starch. Soy or almond milk could be used in place of ricemilk. Makes 12-15 regular size muffins.
- 1 1/3 cups (145g) almond meal (ground almonds)
- 1 cup (120g) fine brown rice flour
- 1/2 cup (75g) potato starch (known as potato flour in NZ)
- 1/2 teaspoon fine sea salt
- 4 teaspoons gluten-free baking powder
- 1/2 teaspoon xanthan gum
- 3/4 cup organic raw cane sugar
- zest of 1 (unwaxed) lemon
- 1/4 cup (60ml) rice bran or olive oil
- 2 eggs
- 1 cup (250ml) of rice milk
- 1 teaspoon natural vanilla essence
- 1-1 ½ cups frozen blueberries
Preheat oven to 180 C/350 F. Grease a 12-hole regular muffin tin.
Place almond meal into a large bowl. Sieve over the brown rice flour, potato starch, salt, baking powder and xanthan gum. Add the sugar and lemon zest. Using a whisk, mix together until fully combined.
In a small bowl whisk together the oil, eggs, rice milk and vanilla. Pour into the dry ingredients and mix until almost combined. Add berries and continue to mix until incorporated. Spoon mixture evenly into muffin tins. My mix made 15 smallish muffins ( I used one 12-hole and one 6-hole tin), but if you have just one 12 hole muffin tin, simply pile the mixture a little higher in the 12-hole tin. Cook for 20-25 minutes or until a skewer comes out clean when inserted into the centre. Remove from the oven and set aside to cool in tins for 5 minutes. Then turn out to cool on a wire rack or eat warm.