Monday, March 4, 2013
We have arrived safely back home in Raglan, NZ and it feels like we never left. It's funny how the instant you return to a place as familiar as this, the past few years seem to disappear in an instant. Already it feels like our life back in Perth was just a dream...
Today I have a very special blogger friend sharing one of her beautiful recipes with you. I've been a fan of Sarah's blog, writing and especially her photographs for some time now and The Vanilla Bean Blog is another of my most favourite blog discoveries of 2012. Sarah's blog is not exclusively gluten-free (although there are plenty of gf recipes on there too!) but that has never stopped me from ogling over her posts and day-dreaming about eating bittersweet chocolate tartlets with flaky spelt crust + creme fraiche for dessert! ~Emm
Hello everyone, my name is Sarah and I have a blog called The Vanilla Bean Blog. I have always loved to bake and spent a few years baking for various coffeehouses, and now I am home with my two little ones where we spend lots of time in the kitchen together. I am thrilled to be here - I love Emma and this beautiful space of hers, and can't wait to see her book!
My family is not gluten-free, but I have many friends who are and I think it is important to have quality treats on hand for them when they stop by. Recently I made these muffins for a friend, and am now officially addicted to them. I love that there is no white sugar or white flour in them, and how easy they are to make. They are a great on-the-run breakfast, or a simple afternoon snack.
This recipe is inspired by these muffins from Roost blog. I've been obsessively making them; however, I found that when I added lots of extras to them (fruit, chocolate, nuts), the center wouldn't rise. I decided to do some tinkering to see if I could make the muffin bake up a bit better for me (I do need my chocolate, after all). Bumping up the oven temperature helped, as well as adding a bit more leavener. Taking out an egg and adding oats worked, too, and I found myself with a moist, hearty muffin that still retained it deliciousness.
Makes approx 10 muffins
2 cups almond flour
1/2 cups (gluten-free) oats
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (good) honey
1/4 cup olive or canola oil
1/4 cup strong coffee, cold
1 teaspoon vanilla
1/2 teaspoon baking soda
1 banana, diced
1/2 cup bittersweet chocolate
2 tablespoons cacao nibs (optional)
turbinado sugar, for sprinkling.
Preheat oven to 190C/375 F, and line a muffin pan.
In a large bowl, whisk together almond flour, oats, baking powder, and salt. Set aside. Whisk together honey, oil, coffee, vanilla, egg, and baking soda. Pour the wet ingredients into the dry, and mix gently until almost combined. Add the banana, chocolate, and cacao nibs if using, and mix until combined.
Scoop the batter into the prepared muffin pan, filling the muffin cup almost to the top. Sprinkle the tops with turbinado sugar, and bake for 15-18 minutes, until muffins are browned and a toothpick comes out clean. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and continue to cool on the rack.
Thanks so much Sarah! xx Emm
Thanks so much Sarah! xx Emm
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